INGREDIENT SUBSTITUTIONS
List of Ingredients
Instructions
- 1 TEASPOON BAKING POWDER:
1/2 TEASPOON CREAM OF TARTAR + 1/4 TEASPOON BAKING SODA
1 CUP BROTH:
1 CUP HOT WATER + 1 TEASPOON BOUILLON GRANULES OR 1 BOUILLON CUBE
- 1 CUP BUTTERMILK:
1 TABLESPOON LEMON JUICE OR VINEGAR = ENOUGH MILK TO MEASURE 1 CUP, LET STAND 5 MINUTES OR 1 CUP PLAIN YOGURT
1 TEASPOON CAJUN SEASONING:
1/2 TO 1 TEASPOON HOT PEPPER SAUCE, 1/2 TEASPOON DRIED THYME, 1/4 TEASPOON DRIED BASIL & 1 MINCED GARLIC CLOVE
- 1 SQUARE ( 1 OUNCE ) SEMISWEET CHOCOLATE:
1 SQUARE ( 1 OUNCE ) UNSWEETENED CHOCOLATE PLUS 1 TABLESPOON SUGAR OR 3 TABLESPOONS SEMISWEET CHOCOLATE CHIPS
1 SQUARE ( 1 OUNCE ) UNSWEETENED CHOCOLATE:
3 TABLESPOONS BAKING COCOA PLUS 1 TABLESPOON SHORTENING OR VEGETABLE OIL
- 1 TABLESPOON CORNSTARCH FOR THICKENING:
2 TABLESPOONS ALL PURPOSE FLOUR
- 1 CUP DARK CORN SYRUP:
3/4 CUPS LIGHT CORN SYRUP PLUS 1/4 CUP MOLASSES
- 1 CUP LIGHT CORN SYRUP:
1 CUP SUGAR PLUS 1/4 CUP WATER
- 1 CUP CRACKER CRUMBS:
1 CUP DRY BREAD CRUMBS
- 1 CUP HALF & HALF OR CREAM:
1 TABLESPOON MELTED BUTTER PLUS ENOUGH WHOLE MILK TO MEASURE 1 CUP
- 1 WHOLE EGG:
2 EGG WHITES OR 2 EGG YOLKS OR 1/4 CUP EGG SUBSTITUTE
- 1 CUP CAKE FLOUR:
1 CUP MINUS 2 TABLESPOONS ( 7/8 CUPS ) ALL PURPOSE FLOUR
1 CUP SELF RISING FLOUR:
1 CUP ALL PURPOSE FLOUR PLUS 1 TEASPOON BAKING POWDER, 1/2 TEASPOON SALT AND 1/4 TEASPOON BAKING SODA
- 1 CLOVE FRESH GARLIC:
1/8 TEASPOON GARLIC POWDER
- 1 TEASPOON FRESH GINGERROOT:
1/4 TEASPOON GROUND GINGER
- 1 CUP HONEY:
1 1/4 CUPS SUGAR PLUS 1/4 CUP WATER
- 1 TEASPOON LEMON JUICE:
1/4 TEASPOON CIDER VINEGAR
- 1 TEASPOON LEMON PEEL:
1/2 TEASPOON LEMON EXTRACT
- 1 CUP WHOLE MILK:
1/2 CUP EVAPORATED MILK PLUS 1/2 CUP WATER OR 1 CUP WATER PLUS 1/3 CUP NONFAT DRY MILK
- 1 CUP MOLASSES:
1 CUP HONEY
- 1 TABLESPOON PREPARED MUSTARD:
1/2 TEASPOON GROUND MUSTARD PLUS 2 TEASPOONS VINEGAR
- 1 SMALL ONION ( 1/3 CUP CHOPPED):
1 TEASPOON ONION POWDER OR 1 TABLESPOON DRIED MINCED ONION
- 1 TEASPOON POULTRY SEASONING:
3/4 TEASPOON RUBBED SAGE PLUS 1/4 TEASPOON DRIED THYME
- 1 CUP SOUR CREAM:
1 CUP PLAIN YOGURT
- 1 CUP SUGAR:
1 CUP PACKED BROWN SUGAR OR 2 CUPS SIFTED CONFECTIONER'S SUGAR
- 1 CUP TOMATO JUICE:
1/2 CUP TOMATO SAUCE PLUS 1/2 CUP WATER
- 2 CUPS TOMATO SAUCE:
3/4 CUPS TOMATO PASTE PLUS 1 CUP WATER
- 1 PACKAGE ( 1/4 OUNCE) ACTIVE YEAST:
1 CAKE ( 5/8 OUNCE ) COMPRESSED YEAST
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