Cooking Hints and Tips
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Substitutions |  |
| Original Ingredient | Substitution Ingredients | |
| 1t Allspice | 1/4t cinnamon and 1/2t cloves | |
| 2T Amaretto | 1/4 - 1/2t Almond Extract | |
| 1t Apple Pie Spice | 1/2t cinnamon, 1/4t nutmeg and 1/8t cardamom | |
| 1T Arrowroot | 2 1/4t cornstarch or 1 1/2T all-purpose flour |
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| Baking Mix | 4 1/2 C - Flour 3/4 t - Salt 2 T - Baking Powder 1 C - Shortening Mix dry ingredients in a large bowl Cut in shortening Store in airtight container |
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| 1t Baking Powder | 1/4t Baking Soda and 1/2t Cream of Tartar or 1/4t Baking Soda and 1/2C Buttermilk (the buttermilk replaces 1/2C of recipe liquid) |
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| 2T Brandy | 1/2 - 1t Brandy Extract or 2T Water or 2T White Grape Juice or 2T Apple Juice |
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| 1C Broth (Beef or Chicken) | 1 C water plus 1 bouillon cube | |
| 2T Burbon | 1 - 2t Vanilla Extract | |
| 1/4C Bread Crumbs (dry) | 1/4C Cracker Crumbs or 2/3C Quick-cooking Oats |
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| Butter (1 measure) | 1 measure 80% Margarine or 1 measure unsweetened applesauce |
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| 1/2C Butter | 7T Vegetable Shortening and 1/4t Salt or 7T Lard and 1/4t Salt |
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| 1C Butter | 7/8 cup vegetable oil | |
| 1C Buttermilk | 1T Vinegar or Lemon Juice and enough Milk to make 1C Allow to stand for 5 minutes or 1/4 cup whole or 2% milk and 3/4 cup plain yogurt or 1/2C evaporated milk and 1/2C lukewarm water and 1T white vinegar Allow to stand for 30 minutes or 1C Whole Milk and 1 3/4t Cream of Tartar |
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| 1C Cheese (shredded) | 1/4C Very Sharp Cheese |
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| 1oz Chocolate (unsweetened) | 3T Cocoa and 1T Fat | |
| 3oz Chocolate (semi-sweet) | 2oz unsweetened Chocolate and 2T granulated Sugar or 1/3C unsweetened Cocoa 2T granulated Sugar and 2T Butter or Margarine |
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| 3 T Cocoa | 1 oz Unsweetened Chocolate and Reduce fat by 1 T |
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| 1T Corn Starch | 2T Flour (For thickening purposes) or 4t Tapioca (Quick Cooking) |
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| 1C Corn Syrup | 1C Sugar and 1/4C Water | |
| 1C Corn Syrup (light) | 1 1/4C Sugar plus 1/3 cup liquid Boil together until they reach a syrup consistency, then cool |
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| 1C Cream | 1/2C Butter and 3/4C Milk 1C Evaporated Skim Milk |
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| 1C Cream (light) | 2T Butter and Milk to make a cup | |
| 1C Cream (whipped) | 1C Lowfat Vanilla Yogurt 2C Whipped Dessert Topping |
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| Creme Fraiche | 1 cup heavy cream, 2 Tablespoons buttermilk, and 2 teaspoons lemon juice Combine in a glass bowl. Cover and let stand at room temperature for up to 24 hours, until thickened. Refrigerate for up to an additional week in an airtight container. |
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| 1 Egg (whole) | 2 Egg Yolks and 1T Water or 1/4C Egg Product or 2 Egg Whites 3 T. pureed apple 1 medium banana 1 white and 2 T. Milk |
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| 1T Flour (For Thickening) = | 1/2T Cornstarch or 2t Tapioca (Quick-Cooking) |
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| 1C Flour (all purpose) | 1/2 C Barley Flour or 3/4 C Buckwheat Flour or 1C plus 2T Cake Flour or 1 C Corn Flour or 1 C Corn Meal or 1 1/2 C Rolled Oats or 7/8 C Rice Flour or 3/4 C Rye Flour or 3/4 c. Whole Wheat Flour |
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| 1C Flour (cake) | 1C minus 2T sifted All-Purpose Flour | |
| 1C Flour (self rising) | 1C all-purpose flour plus 1 1/2t baking powder and 1/2 teaspoon salt |
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| 1C Flour (White Lily) | 3/4C all-purpose flour plus 1/4 C cake flour |
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| 4lb Fruit (Fresh) | 1lb Fruit (Dried, Reconstituted) | |
| 1/8t Garlic Powder | 1 medium sized garlic clove | |
| 2T Grand Marnier | 2T Orange Juice and 1/2t Orange Extract or 2T Unsweetened Orange Juice Concentrate |
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| 1T Herbs (Fresh) | 1t Dried | |
| 1C Honey | 1 1/4 C Sugar and 1/4 C liquid used in recipe or Water May alter recipe taste slightly |
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| 2T Kahlua | 1/2 - 1t Chocolate Extract plus 1/2 - 1t instant coffee or water |
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| 1t Lemon Juice | 1/2t vinegar | |
| 1t Lemon Peel | 1/2t Lemon Extract | |
| 1/2C Margarine | 7T Vegetable Shortening | |
| 3C Milk (sweetened, condensed) equals 2 cans |
1C hot tap water 2C sugar 2C non-fat dry milk powder 6T melted margarine Measure your hot water into a blender. Add the sugar, dry milk powder and melted margarine. Put the lid on the blender and whirl it around for a full minute. The mixure will be kind of thin, but will thicken up after standing for about an hour. Store in regrigerator for up to 1 week. |
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| 1C Milk (skim) | 1/3 C Nonfat Dry Milk plus 3/4 C Water |
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| 1C Milk (sour) | 1T Vinegar or Lemon Juice and enough Milk to make 1C Allow to stand for 5 minutes or 1/4 cup whole or 2% milk and 3/4 cup plain yogurt or 1/2C evaporated milk and 1/2C lukewarm water and 1T white vinegar Allow to stand for 30 minutes |
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| 1C Milk (whole) | 1/2C Evaporated Milk and 1/2C Water or 1C Nonfat Milk and 2T butter or oil or 1C Reconstituted Dry Milk + 2t Butter or To replace milk with buttermilk in a recipe: For each cup of milk replaced reduce the baking powder called for by 1 t and add 1 t baking soda |
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| 1C Molasses | 1C Honey (taste will be different) | |
| 1 lb Mushrooms (fresh) | 12 oz canned, drained mushrooms | |
| 1 t Mustard (dry) | 1 T Prepared Mustard | |
| 1T Mustard (prepared) | 1t dry Mustard and 1T vinegar | |
| 1T Onion (minced, dried) | 1 Onion (small, fresh) or 1/4C Onion (minced, fresh) |
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| 1T Onion Powder | 1 Onion | |
| 1 Envelope Onion Soup Mix | 4 tsps. dry, minced onion 1/2 tsp. onion powder 2 tsps. beef bouillon 1/8 tsp. celery salt |
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| 1t Pumpkin Pie Spice | 1/2t cinnamon, 1/4t ginger, 1/8t allspice and 1/8t nutmeg | |
| 1C Ricotta Cheese | 1C Cottage Cheese and 1T Skim Milk | |
| 2T Rum | 1/2 - 1t Rum Extract or 2T Water or 2T White Grape Juice or 2T Apple Juice |
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| 1 1/3C Seasoned Salt | 1 C Salt, 2 1/2 t Paprika, 2 t Dry Mustard, 1 1/2 t Garlic Powder, 1 1/2 t Dry Oregano, 1 t Dry Thyme, 1 t Curry, 1/2 t Onion Powder, 1/4 t Dried Dill 1 1/4 t Marjoram, 1 1/4 t Celery Salt |
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| 2T Sherry | 1 - 2t Vanilla Extract or 2T Orange or Pineapple Juice |
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| 1C Sour Cream | 1 Cup Cottage Cheese blended until smooth with 1T Lemon Juice and 1/3C Buttermilk or 1C Yogurt or 4 oz. (100 g) nonfat cottage cheese 4 T. nonfat yogurt 3 T. nonfat milk 1 tsp. cornstarch blend until smooth |
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| 1C Sugar (brown) | 1C granulated Sugar and 4T dark Molasses | |
| 1C Sugar (granulated) | 1C Brown Sugar or 2C sifted Powdered Sugar |
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| 1C Sugar (powdered) | 3/4C Granulated Sugar | |
| 1 1/2 C Sweetened Condensed Milk |
1-1/2 c. sugar 2/3 c. evaporated milk 4 T. butter. Heat until sugar dissolves. Store in refrigerator if not using immediately |
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| Sweetened Condensed Milk | 1 C Powdered Milk 2/3 C Sugar 1/3 C Boiling Water 3 T Melted Margarine Combine all the ingredients and mix in your blender until smooth. Refrigerate if not using right away. |
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| 1T Tomato Paste | 1T Ketchup | |
| 2C Tomato Sauce | 3/4 Cup Tomato Paste and 1 Cup Water | |
| 1/2t vinegar | 1t lemon juice | |
| 1Pkg Active Dry Yeast | 1T Dry Yeast or 1 Cake Compressed Yeast |
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| 1C Yogurt | 1C Buttermilk or 1C Sour Cream |
Because artificial sweeteners have unique attributes, they should not be used in a recipe in place of sugar unless a recipe calls for them specifically. For non-alcoholic versions of your favorite drinks, substitute orange juice for the rum. Margarines, because of their similar moisture content, may be substituted for butter in the same quantity. Do not try to substitute with a light or reduced fat margarine. They contain more moisture. Use margarine with 100 calories per tablespoon to make sure the amount or fat is the same. Turmeric can be substituted for the more expensive saffron in recipes. The taste will be slightly different, but the color will be just as golden. You can usually substitute fruit juice in equal quantities in a recipe that calls for a liqueur without an appreciable change in taste. For 1/4C or more of port, sweet sherry, rum, brandy, or fruit flavored liqueur use an equal measure of unsweetened orange juice or apple juice plus 1t of corresponding flavored extract or vanilla. For 1/4C or more of white wine use an equal measure of white grape juice, chicken broth, vegetable broth, clam juice or nonalcoholic wine. If using non-alcoholic wine, add 1T vinegar to cut the sweetness. Consider the recipe and which of these would taste best with it. For 1/4C or more of red wine use an equal measure of red grape juice, cranberry juice, apple cider, chicken broth, beef broth, vegetable broth, clam juice, flavored vinegar or nonalcoholic wine. If using non-alcoholic wine, add 1T vinegar to cut the sweetness. Consider the recipe and which of these would taste best with it.
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