Archive for October, 2012

Just in case you are stuck at home because of no electricity, storms, blizzards, or even your car in the shop, these ingredient substitutions are just great to know! All of these were copied from the blog One Good Thing by Jillee. She provides so much good information! And she does it with a little humor, too. I just thought this would be a great way to share her info with my followers plus everything is in one list!
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Ingredient Substitutions

Allspice – 1 teaspoon  1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves

Apple cider vinegar (1/4 cup)  1/4 cup white vinegar

Apple pie spice 1 teaspoon
1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon cardamom

Balsamic vinegar (1 Tbs.)
1 Tbs. sherry or cider vinegar

Beer (1 cup)
1 cup non-alcoholic beer, beef broth, or apple cider

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)

Baking Soda There is no substitute for baking soda

Barbecue Sauce
Substitute 1 cup ketchup and 1/2 to 1 teaspoon liquid smoke seasoning for 1 cup barbecue sauce.

Bread crumbs 1 cup
1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats

Broth, beef or chicken 1 cup
1 bouillon cube dissolved in 1 cup boiling water
1 teaspoon powdered broth base dissolved in 1 cup boiling water

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

Buttermilk 1 cup
1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup

Cheddar cheese 1 cup shredded

1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese

Chicken stock 1 tablespoon base, instant
1 cup canned or homemade chicken dissolved in broth or stock
1 cup water

Chili sauce 1 cup
1 cup tomato sauce, 1/4 cup brown sugar, 2 tablespoons vinegar, 1/4 teaspoon cinnamon, dash of ground cloves and dash of allspice

Chives, finely 2 teaspoons chopped
2 teaspoons finely chopped green onion tops

Chocolate chips 1 ounce semisweet

1 ounce sweet cooking chocolate OR
1 cup chocolate candies OR
1 cup peanut butter OR
other flavored chips OR

Cocoa 1/4 cup
1 (1-ounce) square unsweetened chocolate

Condensed cream of mushroom soup 1 (10.75-ounce) can
1 (10.75-ounce) can condensed cream of celery, cream of chicken, OR golden mushroom soup

Cooking Sprays, No-stick
Substitute for shortening to prepare baking sheets and baking pans.

Corn Syrup 1 cup
1 cup sugar plus 1/4 cup liquid (use whatever liquid is called for in the recipe)
1 cup honeyCornstarch 1 tablespoon
2 tablespoons all-purpose flour (for thickening)Cracker crumbs 1 cup
1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats

Cream cheese
Part skim milk ricotta cheese or lowfat cottage cheese beaten until smooth

Cream, half and half (1 cup)

7/8 cup whole milk + 2 Tbs. melted unsalted butterCream, heavy (1 cup) (not for whipping)
2/3 cup whole milk + 1/3 cup melted unsalted butter

Crème fraiche 1 cup

Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperatureCream, sour 1 cup
3 tablespoons butter plus 7/8 cup sour milk
7/8 cup buttermilk plus 3 tablespoons butterCream of tartar 1 teaspoon
2 teaspoons lemon juice or vinegar

Egg 1 whole
Substitute 1/4 cup refrigerated egg product for 1 whole egg.

Espresso Instant Coffee Powder 
Substitute 2 to 3 teaspoons instant coffee granules for 1 tablespoon espresso coffee powder.
Substitute 2 1/2 tablespoons instant cappuccino drink mix for 1 tablespoon espresso coffee powder.

Extracts 1 teaspoon
1/4 teaspoon oil of similar flavor

Flavor-based oil 1/4 teaspoon

1 teaspoon extract of same flavor

Flour, all-purpose (1 cup)

 1 cup + 2 Tbs. cake flour

Flour, cake (1 cup)

1 cup minus 2 Tbs. all-purpose flour

Flour, self rising (1 cup) 

1 cup all-purpose flour + 1 1/2 tsp. baking powder + 1/2 tsp. salt

Garlic 1 clove, small
1/8 teaspoon garlic powder or 1/4 teaspoon instant minced garlic

Garlic salt 3/4 teaspoon
1 medium size clove or 1/2 teaspoon minced fresh

Ginger–dry 1 teaspoon

2 teaspoons chopped fresh ginger

Ginger–fresh 1 teaspoon, minced
1/2 teaspoon ground dried ginger

Green onion 1/2 cup chopped

1/2 cup chopped onion, OR
1/2 cup chopped leek OR
1/2 cup chopped shallots

Herbs, dried 1 teaspoon
1 tablespoon fresh, finely cut

Herbs, fresh 1 tablespoon,
1 teaspoon dried herbs

Honey 1 cup
1 1/4 cups sugar plus 1/4 cup liquid (use liquid called for in recipe)

Hot pepper sauce 1 teaspoon
3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar

Italian Seasoning
Substitute 1 teaspoon dried oregano leaves, 1/2 teaspoon dried basil leaves and 1/2 teaspoon dried thyme leaves for 2 teaspoons Italian seasoning.

Ketchup 1 cup
1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugarLemon juice (1 Tbs.) 1 Tbs. bottled lemon juice, lime juice or white vinegar

Lemon zest (1 tsp.) 

1 tsp. lime or orange zest or 1/2 tsp. lemon extract chopped

Macaroni 
2 cups, (4 cups cooked) uncooked
2 cups spaghetti, uncooked, (2 inch pieces)
4 cups noodles, uncooked

Marshmallows 1 cup
10 large miniature

Marshmallow Creme
Substitute 16 large or 160 miniature marshmallows plus 2 teaspoons light corn syrup for 1 cup marshmallow creme. Place in double boiler or stainless steel bowl over simmering water; stir until smooth.

Mayonnaise 1 cup
1 cup sour cream OR
1 cup plain yogurt

Milk, buttermilk 1 cup
1 cup plain yogurt

Milk, evaporated 1 can (about 12 ounces)

Whip until smooth: 1 cup nonfat dry milk; 1 3/4 cups warm water. Keep refrigerated

Milk, nonfat (1 cup)
1/3 cup powdered milk + 3/4 cup water

Milk, whole (1 cup)
1/2 cup evaporated milk + 1/2 cup water or 1 cup skim milk + 1 Tbs. melted butter

Molasses 1 cup

Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar

Mustard–prepared 1 tablespoon

Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar

Oil (1 cup)

1 cup melted butter, margarine, or shortening depending on the recipe

Onion 1 small1/4 cup chopped, fresh onion

1-1/3 teaspoons onion salt
1 to 2 tablespoons minced onion
1 teaspoon onion powder

Orange Juice

Substitute 3/4 cup water plus 1/4 cup frozen orange juice concentrate for 1 cup orange juice.Orange zest (1 tsp.)
1 tsp. lemon or lime zest or 1 tsp. finely chopped candied orange peelPoultry seasoning (1 tsp.)
1/2 tsp. ground sage + 1/4 tsp. ground thyme + 1/4 tsp. ground rosemary

Pumpkin pie spice (1 tsp.)

1/2 tsp. cinnamon + 1/4 tsp. ginger + 1/8 tsp. nutmeg + 1/8 tsp. cloves-

Shortening (1 cup)
1 cup butter or margarine. Do not substitute oil for shortening.

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

Soy sauce 1/2 cup
4 tablespoons Worcestershire sauce mixed with 1 tablespoon water

Sugar, brown 1 cup, firmly packed
1 cup granular sugar
1 cup granulated sugar plus 1/4 cup molasses

Sugar, white 1 cup
1 cup brown sugar OR
1 1/4 cups confectioners’ sugar OR
3/4 cup honey OR
3/4 cup corn syrup

Tomato juice (1 cup)
1/2 cup tomato sauce + 1/2 cup water

Tomato paste (1/2 cup)
1 cup tomato sauce cooked until reduced by 1/2

Tomato sauce (2 cups)
3/4 cup tomato paste + 1 cup water

Tomatoes, canned (1 cup)
1 -1/3 cup fresh cut-up tomatoes; simmered 10 minutes

Vanilla Bean
Substitute 2 to 3 teaspoons vanilla extract for 1 8-inch vanilla bean.

Vanilla extract 
1 teaspoon, 1-inch vanilla bean split and simmered in liquid of recipe

Vegetable Oil
Substitute equal amounts melted butter or margarine for vegetable oil.

White vinegar (1/4 cup)

1/4 cup apple cider vinegar or 1/3 cup lemon juice

Wine, red (1 cup)
1 cup non-alcoholic wine, apple cider, beef broth, tomato juice or water

Wine, white (1 cup)

1 cup non-alcoholic wine, white grape juice, apple juice, chicken broth or water

Worcestershire 1 teaspoon
1 teaspoon bottled steak sauce

Yogurt, plain (1 cup) 
1 cup sour cream, buttermilk, or creme fresh or
1 cup heavy whipping cream + 1 Tbs. lemon juice


And as a reward for reading through that extremely LONG list….
here’s a little BONUS.


Commonly used equivalent measures:


• General

3 teaspoons = 1 tablespoon

4 tablespooons = 1/4 cup

5 tablespoons + 1 teaspoon = 1/3 cup

16 tablespoons = 1 cup

2 cups = 1 pint

2 pints = 1 quart

• Butter

1/2 ounce (1/8 stick) = 1 tablespoon

1 ounce (1/4 stick) = 2 tablespoons

2 ounces (1/2 stick) = 4 tablespoons

4 ounces (1 stick) = 1/2 cup

16 ounces (4 sticks) = 2 cups

• Chocolate

12-ounce morsels = 1 cup melted chocolate

12-ounce morsels = 2 cups whole morsels

• Cream

1 cup heavy cream = 2 cups whipped cream

• Eggs

8-10 whites, large = 1 cup egg whites
12-14 yolks, large = 1 cup egg yolks


• Flour

1 pound = 4 cups

• Fruit

1 medium lemon = 3 tablespoons juice + 1 tablespoon grated rind

1 medium orange = 1/3 to 1/2 cup juice + 2 tablespoons grated rind

1 pound apples = 3 medium whole or 3 cups sliced

1 pound bananas = 3 medium whole or 1 1/2 cups mashed

• Nutmeats

4 1/2 ounces nuts, chopped = 1 cup

• Popcorn
1/4 cup kernels = 8 cups popped

• Sugar

1 pound brown sugar = 2 1/4 cups

1 pound confectioners’ = 4 1/2 cups sifted