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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


 

 

 


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