Recipe Ingredient Substitutes

Recipe Substitutes

Allspice - 1 teaspoon = 1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves

Almond Bark = See this recipe

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

Baking powder - 1 teaspoon = 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar

Baking powder - 1 teaspoon = 1/4 teaspoon baking soda plus 1/2 cup buttermilk or sour milk (decrease liquid by 1/2 cup)

Baking powder - 1 teaspoon = 1/4 teaspoon baking soda plus 1/2 tablespoon vinegar or lemon juice used with sweet milk to make 1/2 cup liquid (decrease liquid by 1/2 cup)

Bread crumbs 1/3 cup, dry = 1 slice bread

Bread crumbs 1/3 cup, dry = 1/4 cup, soft 1 slice bread

Bread crumbs 1/3 cup, dry = 1/4 cup cracker crumbs or 1/4 cup cornmeal

Bay leaf - 1 whole = 1/4 teaspoon crushed

Broth - 1 cup = 1 bouillon cube

Broth - 1 cup = 1 teaspoon powdered bouillon in 1 cup boiling water

Bouillon - 1 cube = 1 teaspoon powdered bouillon

Bell Pepper - 1 tablespoon dried = 3 tablespoon fresh chopped

Butter - 1 cup = 7/8 cup shortening or 7/8 cup oil or 1 cup margarine

Oil is not a direct substitute for solid fats in baked products. Use recipes formulated for oil if a product made with oil is desired.

Buttermilk - the same amount of yogurt can replace buttermilk, or 1 tsp lemon juice added to a cup of milk. Wait 5 min to use.

Light Brown Sugar - 1 cup = 1 cup white sugar and 1 teaspoon molasses

Dark Brown Sugar - 1 cup = 1 cup white sugar and 1 tablespoon molasses

Catsup - 1 cup = 1 cup tomato sauce plus 1/2 cup sugar and 2 tablespoon vinegar (for cooking use)

Chocolate - 1 ounce= 3 tablespoon cocoa + 1 tablespoon shortening

Chocolate chips - 1 ounce = 1 ounce sweet cooking semi-sweet chocolate

Chocolate - 1 ounce = 3 tablespoons unsweetened cocoa plus 1 tablespoons fat

Cocoa - 1/4 cup = 1 ounce chocolate and omit 1/2 tablespoon fat

Condensed Milk = See this recipe

Corn syrup - 1 cup = 1 cup sugar plus 1/4 cup liquid

Cracker crumbs - 3/4 cup = 1 cup bread crumbs

Cornstarch - 1 tablespoon = 2 tablespoons flour

Egg - 1 whole = 3 tablespoons beaten egg

Egg - 1 whole = 2 egg whites or 2 egg yolks

Egg - 1 whole = 1/4 cup egg substitute

Flour, for thickening - 1 tablespoon = 1/2 tablespoon cornstarch

Flour, for baking - 1 cup sifted = 1 cup minus 2 tablespoons unsifted flour

Flour, for cooking - 1 cup sifted = 3/4 cup whole wheat flour and 1/4 cup all-purpose flour

Flour for cake - 1 cup = 1 cup minus 2 tablespoons all-purpose flour

Flour, self-rising - 1 cup = 1 cup minus 2 teaspoons flour plus 1-1/2 teaspoons baking powder and 1/2 teaspoon salt

Garlic - 1 clove = 1/8 teaspoon garlic powder

Garlic - 1 clove = 1 teaspoon chopped garlic

Ginger - 1/8 teaspoon = 1/2 teaspoon raw ginger

Honey - 1 cup = 1 1/4 cups sugar and 1/4 cup liquid

Horseradish - 1 tablespoon fresh = 2 tablespoons prepared

Lemon Juice - 1 teaspoon = 1/2 teaspoon vinegar

Lemon - 1 whole = 3 tablespoons juice plus 2 teaspoons rind

Lemon rind - 1 teaspoon = 1/2 teaspoon extract

Marshmallow Creme = See this recipe

Milk - Believe it or not, 1 1/2 lbs of zucchini, peeled and pureed, will replace 2 cups of milk when baking.

Onion - 1 small = 1 tablespoon instant minced

Onion powder - 1 tablespoon = 1 medium onion chopped

Pumpkin pie spice - 1 teaspoon = 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice & 1/8 teaspoon nutmeg

Sweetened Condensed Milk = See this recipe

Sour Cream = 3/4 cup sour milk and 1/3 cup butter or use plain yogurt

Sugar, white - 1 cup = 1 cup packed brown sugar

Sugar, white - 1 cup = 1 cup honey minus 1/4 cup liquid in recipe

Shortening, 1 cup = 1 cup and 2 tablespoons butter or margarine

Tomatoes, fresh - 2 cups, chopped = 16 ounce can, drained

Tomato sauce - 2 cups = 1 cup tomato paste plus 1 cup water

Vinegar -1 teaspoon = 1/2 teaspoon lemon juice

Yeast - 1 package = 1 cake yeast

Yeast - 1 package = 1 tablespoon dry yeast

Oven Temperatures for Old Recipes

• SLOW OVEN = 250 to 325 degrees
• MODERATE OVEN = 350 to 375 degrees
• HOT OVEN = 400 to 450 degrees
• VERY HOT OVEN = 450 to 500 degrees

My Note: For a long time I was reading recipes that would say, "Cook in Moderate oven until done," and I couldn't ever find out what the different oven temperatures were for. Well, surprise, I finally found a clue to the oven temperatures. It was in a Rapid City SD recipe book from 1970.