Okay, so I had a break somewhat from cooking since the kids were out of school and really planning out our weekly meals. Now everything is in full swing and I am constantly looking for new recipes, quick fixes and even shorter trips to the grocery store. Sometimes my shorter trips to the grocery store finds me forgetting that all important ingredient needed for some of my recipes. Have you ever found yourself in this situation? If the answer is yes, then it’s a great thing to have a substitution list to refer too. Here are three that I think you will find most invaluable.
SUBSTITUTIONS FOR DRY INGREDIENTS
- For 1 teaspoon baking powder, use 1/3 teaspoon baking soda and 1/2 teaspoon cream of tartar.
- For 1 ounce chocolate chips, use 1 ounce sweet baking chocolate.
- For a 6-ounce package of chocolate chips, melted, use 2 squares , unsweetened chocolate, 2 tablespoon shortening and 1/2 cup sugar.
- For 2 ounces of semisweet baking chocolate, use 1 ounce unsweetened chocolate and 4 teaspoons sugar.
- For 1 square or ounce of unsweetened baking chocolate, use 3 tablespoons cocoa and 1 tablespoon shortening.
- For 1/4 cup cocoa, use 1 ounce baking chocolate and decrease fat in recipe by 1/2 tablespoon.
(Keeping sugar, shortening and cocoa on hand wil get you out of many other chocolate binds.)
- For 1 cup powdered sugar, use 1 cup granulated sugar plus 1 tablespoon cornstarch, mixed well.
- For 1 cup granulated sugar, use 1-3/4 cup powdered sugar.
- For 1 cup cake flour, use 1 cup minus 2 tablespoons all -purpose flour and 1-1/2 teaspoons baking powder and 1/2 teaspoon salt.
- For 1 cup miniature marshmallows, use 10 large marshmallows.
- For 1 cup brown sugar, use 1 cup granulated sugar.
SUBSTITUTIONS FOR LIQUIDS AND FATS
- For cup beef or chicken broth, use 1 bouillon cube or 1 envelope powdered broth base dissolved in 1 cup boiling water.
- For 1/2 cup salted butter, use 1/2 cup unsalted butter plus 1/2 teaspoon salt.
- For 1 cup ketchup, use 1 cup tomato sauce, 1/2 cup sugar and 2 tablespoons vinegar.
- For 1 cup corn syrup, use 1 cup sugar and 1/4 cup liquid or 1 cup honey.
- For maple syrup, use equal amount of corn syrup.
- For 1 cup half-and -half, use 7/8 cup milk and 1/2 tablespoon butter or margarine or 1 cup undiluted evaporated milk.
- For 1 cup heavy cream, use 3/4 cup milk and 1/3 cup butter or margarine.
- For 1 cup sour cream, use 1 cup plain yogurt.
- For 1 cup buttermilk, use 1 cup plain yogurt.
- For 1 can of sweetened condensed milk, heat the following ingredients until sugar and butter are dissolved: 1/3 cup and 2 tablespoons evaporated milk, 1 cup sugar and 3 tablespoons butter.
- For 1 cup plain yogurt, use 1 cup sour cream or 1 cup buttermilk.
- For 1 cup mayonnaise, use 1/2 cup plain yogurt and 1/2 cup mayonnaise or 1 cup sour cream or pureed cottage cheese.
SUBSTITUTIONS FOR SPICES
- For 1 teaspoon allspice or cardamom, use 1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves.
- For 1 teaspoon apple pie spice, use 1/2 teaspoon cinnamon plus 1/4 teaspoon nutmeg and 1/8 teaspoon cardamom.
- For 1 teaspoon dried basil, use 1/2 teaspoon oregano and 1/2 teaspoon thyme.
- For 1 whole bay leaf, use 1/4 teaspoon crushed bay leaf
- For 1 teaspoon chives, use 1 teaspoon green onion tops, finely chopped.
- For 1 clove garlic, use 1/8 teaspoon garlic powder.
- For 1 tablespoon fresh herbs, use 1 teaspoon dried herbs.
- for 1 tablespoon fresh horseradish, use 2 tablespoons bottled.
- For 1 teaspoon fresh lemon juice, use 1/2 teaspoon vinegar.
- For 1 teaspoon cayenne pepper, use 1/2 teaspoon paprika plus 1/2 teaspoon chili powder.
- For 1 teaspoon dry mustard, use 1 tablespoon bottled mustard.
- For 1 small fresh onion, use 1 tablespoon re-hydrated instant minced onion.
- For 1 teaspoon of pumpkin pie spice, use 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice, and 1/8 teaspoon nutmeg.
- For 1 teaspoon Worcestershire sauce, use 1 teaspoon bottled steak sauce.
For the complete lists, visit: extension.missouri.edu/extensioninfonet. Click on Food & Nutrition, Preparation, then Modifying Recipes