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INGREDIENT SUBSTITUTIONS




List of Ingredients









Instructions



1. 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
   
   
2. 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
   
   
3. 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
   
4. 1 TABLESPOON CORNSTARCH FOR THICKENING:
   
   2 TABLESPOONS ALL PURPOSE FLOUR
   
   
5. 1 CUP DARK CORN SYRUP:
   
   3/4 CUPS LIGHT CORN SYRUP PLUS 1/4 CUP MOLASSES
   
6. 1 CUP LIGHT CORN SYRUP:
   
   1 CUP SUGAR PLUS 1/4 CUP WATER
   
7. 1 CUP CRACKER CRUMBS:
   
   1 CUP DRY BREAD CRUMBS
   
8. 1 CUP HALF & HALF OR CREAM:
   
   1 TABLESPOON MELTED BUTTER PLUS ENOUGH WHOLE MILK TO MEASURE 1 CUP
   
9. 1 WHOLE EGG:
   
   2 EGG WHITES OR 2 EGG YOLKS OR 1/4 CUP EGG SUBSTITUTE
   
10. 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
    
11. 1 CLOVE FRESH GARLIC:
    
    1/8 TEASPOON GARLIC POWDER
    
12. 1 TEASPOON FRESH GINGERROOT:
    
    1/4 TEASPOON GROUND GINGER
    
13. 1 CUP HONEY:
    
    1 1/4 CUPS SUGAR PLUS 1/4 CUP WATER
    
14. 1 TEASPOON LEMON JUICE:
    
    1/4 TEASPOON CIDER VINEGAR
    
15. 1 TEASPOON LEMON PEEL:
    
    1/2 TEASPOON LEMON EXTRACT
    
16. 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
    
17. 1 CUP MOLASSES:
    
    1 CUP HONEY
    
18. 1 TABLESPOON PREPARED MUSTARD:
    
    1/2 TEASPOON GROUND MUSTARD PLUS 2 TEASPOONS VINEGAR
    
19. 1 SMALL ONION ( 1/3 CUP CHOPPED):
    
    1 TEASPOON ONION POWDER OR 1 TABLESPOON DRIED MINCED ONION
    
20. 1 TEASPOON POULTRY SEASONING:
    
    3/4 TEASPOON RUBBED SAGE PLUS 1/4 TEASPOON DRIED THYME
    
21. 1 CUP SOUR CREAM:
    
    1 CUP PLAIN YOGURT
    
22. 1 CUP SUGAR:
    
    1 CUP PACKED BROWN SUGAR OR 2 CUPS SIFTED CONFECTIONER'S SUGAR
    
23. 1 CUP TOMATO JUICE:
    
    1/2 CUP TOMATO SAUCE PLUS 1/2 CUP WATER
    
24. 2 CUPS TOMATO SAUCE:
    
    3/4 CUPS TOMATO PASTE PLUS 1 CUP WATER
    
25. 1 PACKAGE ( 1/4 OUNCE) ACTIVE YEAST:
    
    1 CAKE ( 5/8 OUNCE ) COMPRESSED YEAST