Sometimes you may find it necessary to substitute one ingredient for another in a recipe. By using different ingredients you might alter both the taste and texture of your baked goods, so it is a good idea before substituting to understand the role that ingredient plays in the recipe.
|Allspice 1 teaspoon ~ 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves|
|Arrowroot starch 1 teaspoon ~ 1 tablespoon flour, or ~ 1 teaspoon cornstarch|
|Baking mix 1 cup ~ 1 cup pancake mix or ~ 1 cup Easy Biscuit Mixture|
|Baking powder 1 teaspoon ~ 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar or ~ 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)|
|Brandy 1/4 cup ~ 1 teaspoon imitation brandy extract plus enough water to make 1/4 cup|
|Brown sugar 1 cup packed ~ 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup or ~ 1 cup white sugar or ~ 1 1/4 cups confectioners' sugar|
|Butter (salted) 1 cup ~ 1 cup margarine or ~ 1 cup shortening plus 1/2 teaspoon salt or ~ 7/8 cup vegetable oil plus 1/2 teaspoon salt or ~ 7/8 cup lard plus 1/2 teaspoon salt|
|Butter (unsalted) 1 cup ~ 1 cup shortening or ~ 7/8 cup vegetable oil or ~ 7/8 cup lard|
|Buttermilk 1 cup ~ 1 cup yogurt or ~ 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup|
|Chocolate (semisweet) 1 ounce ~ 1 (1 ounce) square of unsweetened chocolate plus 4 teaspoons sugar or~ 1 ounce semisweet chocolate chips plus 1 teaspoon shortening|
|Chocolate (unsweetened) 1 ounce ~ 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil|
|Cocoa 1/4 cup ~ 1 (1 ounce) square unsweetened chocolate|
|Corn syrup 1 cup ~ 1 1/4 cup white sugar plus 1/3 cup water or ~ 1 cup honey or ~ 1 cup light treacle syrup|
|Cream (half and half) 1 cup ~ 7/8 cup milk plus 1 tablespoon butter|
|Cream (heavy) 1 cup ~ 1 cup evaporated milk or ~ 3/4 cup milk plus 1/3 cup butter|
|Cream (light) 1 cup ~ 1 cup evaporated milk or ~ 3/4 cup milk plus 3 tablespoons butter|
|Cream (whipped) 1 cup ~ 1 cup frozen whipped topping, thawed|
|Cream cheese 1 cup shredded ~ 1 cup pureed cottage cheese or ~ 1 cup plain yogurt, strained overnight in a cheesecloth|
|Cream of tartar 1 teaspoon ~ 2 teaspoons lemon juice or vinegar|
|Crème fraiche 1 cup ~ Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature|
|Egg 1 whole ~ (3 tablespoons) 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water or ~ 1/4 cup liquid egg substitute or ~ 1/4 cup silken tofu pureed or ~ 3 tablespoons mayonnaise or ~ 1/2 a banana mashed with 1/2 teaspoon baking powder or ~ 1 tablespoon powdered flax seed soaked in 3 tablespoons water|
|Evaporated milk 1 cup ~ 1 cup light cream|
|Cake Flour 1 cup ~ 1 cup all-purpose flour minus 2 tablespoons|
|Hazelnuts 1 cup whole ~ 1 cup macadamia nuts or ~ 1 cup almonds|
|Honey 1 cup ~ 1-1/4 cups white sugar plus 1/3 cup water or ~ 1 cup corn syrup or ~ 1 cup light treacle syrup|
|Lemon juice 1 teaspoon ~ 1/2 teaspoon vinegar or ~ 1 teaspoon white wine or ~ 1 teaspoon lime juice|
|Lemon zest 1 teaspoon ~ 1/2 teaspoon lemon extract or ~ 2 tablespoons lemon juice|
|Lime juice 1 teaspoon ~ 1 teaspoon vinegar or ~ 1 teaspoon white wine or ~ 1 teaspoon lemon juice|
|Lime zest 1 teaspoon ~ 1 teaspoon lemon zest|
|Macadamia nuts 1 cup ~ 1 cup almonds or ~ 1 cup hazelnuts|
|Margarine 1 cup ~ 1 cup shortening plus 1/2 teaspoon salt or ~ 1 cup butter or ~ 7/8 cup vegetable oil plus 1/2 teaspoon salt or ~ 7/8 cup lard plus 1/2 teaspoon salt|
|Mayonnaise 1 cup ~ 1 cup sour cream or ~ 1 cup plain yogurt|
|Milk - whole 1 cup ~ 1 cup soy milk or ~ 1 cup rice milk or ~ 1 cup water or juice or ~ 1/4 cup dry milk powder plus 1 cup water or ~ 2/3 cup evaporated milk plus 1/3 cup water|
|Mint - fresh 1/4 cup chopped ~ 1 tablespoon dried mint leaves|
|Molasses 1 cup ~ mix together 3/4 cup brown sugar and 1 teaspoon cream of tartar|
|Orange juice 1 tablespoon ~ 1 tablespoon other citrus juice|
|Orange zest 1 tablespoon ~ 1/2 teaspoon orange extract or ~ 1 teaspoon lemon juice|
|Raisins 1 cup ~ 1 cup dried currants or ~ 1 cup dried cranberries or ~ 1 cup chopped pitted prunes|
|Rum 1 tablespoon ~ 1/2 teaspoon rum extract, plus enough water to make 1 tablespoon|
|Semisweet chocolate chips 1 cup ~ 1 cup chocolate candies or ~ 1 cup peanut butter or other flavored chips or ~ 1 cup chopped nuts or ~ 1 cup chopped dried fruit|
|Sour cream 1 cup ~ 1 cup plain yogurt or ~ 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup or ~ 3/4 cup buttermilk mixed with 1/3 cup butter|
|Sweetened condensed milk 1 (14 ounce) can ~ 3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk - Bring to a boil, and cook, stirring frequently until thickened, about 20 minutes|
|Vegetable oil - for baking 1 cup ~ 1 cup applesauce or ~ 1 cup fruit puree|
|Vinegar 1 teaspoon ~ 1 teaspoon lemon or lime juice or ~ 2 teaspoons white wine|
|White sugar 1 cup ~ 1 cup brown sugar or ~ 1 1/4 cups confectioners' sugar or ~ 3/4 cup honey or ~ 3/4 cup corn syrup|
|Yogurt 1 cup ~ 1 cup sour cream or ~ 1 cup buttermilk or ~ 1 cup sour milk|
Substitutions for Wine and Liquor in Cooking
(When a recipe calls for some sort of wine or liquor, and it is either not available or not appropriate for use, the following substitutions may be helpful.)* If the recipe calls for 2 tablespoons Grand Marnier or other orange-flavored liqueur, substitute 2 tablespoons unsweetened orange juice concentrate or 2 tablespoons orange juice and 1/2 teaspoon orange extract.
* For 2 tablespoons Amaretto, substitute ¼ to ½ teaspoon almond extract.
* For 2 tablespoons sherry or bourbon, substitute 1 to 2 teaspoons vanilla extract.
* For 2 tablespoons Kahlua, coffee, or chocolate-flavored liqueur, substitute 1/2 to 1 teaspoon chocolate extract plus 1/2 to 1 teaspoon instant coffee in 2 tablespoons water.
* For 1/4 cup or more of port wine, sweet sherry, brandy, or fruit-flavored liqueur, substitute an equal measure of unsweetened orange, apple or pineapple juice plus 1 teaspoon of corresponding flavored extract or vanilla extract.
* For 1/4 cup or more of white wine, substitute an equal measure of white grape juice or apple juice. (Try also: chicken broth or bouillon, ginger ale, or diluted cider or white wine vinegar.)
* For 1/4 cup or more of red wine, substitute an equal measure of red grape juice or cranberry juice. (Try also: tomato juice, diluted cider or red wine vinegar, beef broth or bullion.)
* Other substitutions include chicken broth, beef broth, vegetable broth, flavored vinegars, fruit juices, and apple cider.
More Alcohol SubstitutionsFor beer or ale … try chicken broth, white grape juice or ginger ale.
For rum … use pineapple juice or syrup, flavored with almond extract.
For Kirsch … use syrup or juice from black cherries, raspberries, boysenberries, currants or grapes.
For Cognac … juice from peaches, apricots or pears.
For Cointreau … orange juice or frozen orange juice concentrate.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!