Cooking Substitutions

Baking

• Baking powder, 1 tsp:
  • ½ tsp baking soda
  • ½ tsp cream of tartar
• Bread crumbs (dry), ¼ cup:
  • ¼ cup cracker crumbs
  • OR
  • 1 cubed slice bread
  • OR
  • ⅔ cup quick-cooking oats
• Corn syrup, 1 cup:
  • 1 cup sugar
  • ¼ cup water
• Egg, 1 whole:
  • Liquid egg
  • For custards and puddings:
    • 2 egg yolks
  • For cookies & bars:
    • 2 egg yolks
    • 1 tbsp water
• Flour:
  • All-purpose:
    • Equal amount of whole wheat flour
  • Cake flour, 1 cup:
    • 1 cup sifted all-purpose flour minus 2 tbsp
• Honey, 1 cup:
  • 1 ¼ cups sugar
  • ¼ cup liquid
  • OR
  • 1 cup molasses
• Yeast:
  • Active dry, 1 pkg:
    • 1 tbsp crumbled dry or cake compressed yeast
• Cornstarch (for thickening):
  • 2 tbsp all-purpose flour

Dairy

• Milk, 1 cup:
  • ½ cup evaporated milk
  • ½ cup water
• Whipping cream, 1 cup (for baking only, not whipping):
  • ¾ cup milk
  • ⅓ cup melted butter
• Buttermilk, 1 cup:
  • 1 tbsp cider vinegar or lemon juice
  • Enough milk to equal 1 cup
  • Let stand 5 minutes
• Whole milk, 1 cup:
  • ½ cup evaporated milk
  • ½ cup water
  • OR
  • 1 cup nonfat milk
  • OR
  • 1 cup reconstituted nonfat dry milk
  • 2 tsp butter or oil
• Plain yogurt, 1 cup:
  • 1 cup buttermilk
• Sour cream, 1 cup:
  • 1 cup plain yogurt
  • 3 tbsp melted butter
  • OR
  • 1 cup yogurt
  • 1 tbsp cornstarch
  • OR
  • 1 cup evaporated milk
  • 1 tbsp vinegar
  • OR
  • 1 cup cottage cheese mixed in blender
  • 2 tbsp milk
  • 1 tbsp lemon juice
• Half-and-half, 1 cup:
  • ⅞ cup milk
  • 3 tbsp margarine or butter
  • OR
  • 1 cup evaporated milk

Cooking

• Fresh herbs, 1 tbsp:
  • 1 tsp dried herbs
  • OR
  • ¼ tsp powdered herbs
• Broth:
  • Homemade stock or purchase product; purchased products are almost always saltier than homemade
    • 1 (14½ oz) can ready-to-serve beef or chicken broth = 1¾ cups broth
    • OR
    • 1 (10½ oz) can condensed beef or chicken broth diluted with 1 soup can water = 2½ cups broth

Pans

• 9″x5″x3” loaf pan:
  • Two 7½” x 3¾” x 2¼” loaf pans
  • Three 5½” x 3¼” x 2¼” loaf pans
• 8½” x 4½” x 2½” loaf pan:
  • Two 5½” x 3¼” x 2¼” loaf pans
• 10” fluted tube pan:
  • One 10″x4” tube pan
  • OR
  • One 12-cup ring mold
  • OR
  • Two 9″x5″x3” loaf pans
• 13″x9″x2” pan:
  • Two 9” round pans
  • OR
  • Two 8” round pans
  • OR
  • Two 8” square pans
• 9” round pan:
  • One 8” square pan
• Two 9” round pans:
  • Three 8” round pans