Teresa Hunsaker, with USU Extension/Weber County provides a few substitutions to help out in a pinch.
Here’s what you need to know:
| INGREDIENT | AMOUNT | SUBSTITUTION |
| Allspice | 1 tsp. |
½ tsp cinnamon, ½ tsp ground cloves |
| Apple Pie Spice |
1 tsp. |
½
tsp cinnamon + ½ tsp nutmeg + 1/8 tsp cardamom |
| Baking Powder |
1 tsp. |
¼ tsp baking soda plus 5/8 tsp cream of tarter, OR, ¼ tsp baking soda plus ½ cup sour milk, buttermilk, or yogurt(and decrease liquid in recipe by ½ cup) |
| Baking Soda |
1 tsp |
1 ½ tsp baking powder per 1 cup flour |
| Biscuit Mix—like Bisquik |
1 cup |
1 cup flour + 1 ½ tsp baking powder + ¼ tsp salt + 2 TBS shortening |
| Buttermilk | 1 cup |
1 TBS lemon juice or vinegar added to 1 cup milk minus 1 TBS. Or, use 1 cup plain yogurt. |
| Cake Flour |
1 cup |
7/8 cup (or 1 cup minus 2 TBS)all purpose flour plus 2 TBS cornstarch sifted in |
| Chocolate Baking Squares |
1 ounce square |
3 TBS cocoa powder + 1 TBS shortening, butter, or margarine |
| Chocolate pieces–semisweet |
6 ounce pkg. |
2 squares unsweetened chocolate +2 TBS shortening and ½ cup sugar |
| Cocoa Powder |
¼ cup |
1 ounce square baking chocolate—then decrease fat in recipe by ½ TBS |
| Corn Syrup |
1 cup |
1 cup granulated sugar + ¼ cup water |
| Cornstarch | 1 TBS |
2 TBS granular Tapioca or 2 TBS flour |
| Eggs | 1 whole egg |
2 ½ TBS dry whole egg substitute + 2 ½ TBS water; OR, 1 heaping TBS flax seed blended to a fine meal and add ¼ cup water and blend 2 to 3 minutes until thickened as the consistency of an egg; OR, combine 1 tsp. unflavored gelatin with 3 TBS cold water and 2 TBS +1 tsp boiling water. |
| Fresh Garlic |
1 clove |
1/8 to ¼ tsp garlic powder or ¼ tsp instant dry garlic |
| Honey | 1 cup |
1 ¼ cup sugar + ¼ cup liquid—milk, water, juice |
| Italian Seasoning |
1 tsp |
¼ tsp each of basil, oregano, rosemary, and thyme. (There are other recipes to make your own Italian Seasoning in larger quantities that do include other herbs for a fuller flavor, but this one does in a pinch.) |
| Ketchup | 1 cup |
1 cup tomato sauce + ½ cup sugar + 2 TBS vinegar |
| Milk, evaporated |
1 can |
1 cup dry milk + 1 ¾ water—blend well. |
| Onion, fresh |
1 small |
2 TBS dried minced onion flakes, OR, 1 tsp onion powder, OR, 1 1/3 tsp onion salt(reducing the salt called for in the recipe) |
| Poultry Seasoning |
1 tsp |
¼ tsp each thyme, marjoram + ½ tsp sage |
| Pumpkin Pie Spice |
1 tsp |
½ tsp cinnamon + ¼ tsp ginger + 1/8 tsp allspice and 1/8 tsp nutmeg |
| Self Rising Corn Meal |
1 cup |
1 cup corn meal + 2 tsp baking powder + ½ tsp salt |
| Self Rising Flour |
1 cup |
1 cup flour + 1 ½ tsp baking powder and ½ salt |
| Sour Cream |
1 cup |
7/8 cup sour milk or buttermilk + ¼ cup butter or margarine; OR, blend until smooth: 1/3 buttermilk, 1 TBS lemon juice,: OR, 1 cup plain yogurt; OR, 1 cup evaporated milk at room temperature + 1 TBS lemon juice. |
| Sweetened Condensed Milk |
1 can or 1 1/3 cup |
In a blender place: ½ cup hot water, 1 cup + 2 TBS dry milk + ¾ cup sugar + 2 TBS sugar. Blend until smooth. |
Canned Cream Soup Base—use in place of your favorite can of Cream soup!!
2 cups dry milk
3/4 cup cornstarch
1/4 cup chicken bouillon granules
2 tablespoons dried onion flakes, optional
1 teaspoon dried leaf thyme
1/2 teaspoon dried leaf basil, optional
1/2 teaspoon dried leaf oregano, optional
1/2 teaspoon ground marjoram, optional
1/2 teaspoon pepper
2 to 3 teaspoons butter
Combine all ingredients except butter together and store in airtight container. To use, mix 1/2 cup dry soup mix with 1 1/4 cups water and cook until thick; add butter. This is equal to one can cream soup. The mix makes enough to equal 9 to 10 cans. For cream of mushroom or celery soup, add chopped sauté mushrooms or celery along with the butter while cooking.
HELPFUL WEIGHTS AND MEASURES
Butter: ½ ounce = 1/8 of a cube = 1 TBS
Chocolate: 12 ounce pkg. morsels = 2 cups whole morsels = 1 cup melted chocolate
Cream: 1 cup heavy cream = 2 cups whipped cream
Dry beans: 1 cup dry = ½ pound = 2 ½ cup cooked
Eggs: 8-10 egg whites = 1 cup whites
Flour: 1 pound = 4 cups
Frozen veggies: 1 pound = 3 cups
Fruit: 1 medium lemon = 3 TBS juice + 2 tsp grated peel, zest, rind
1 medium orange = 1/3 cup juice + 1 TBS grated peel
1 pound apples = 3 medium whole = 3 cups sliced
1 pound banana = 3 medium bananas = 1 ½ cup mashed
1 pound tomatoes = 3 medium = 1 ½ cups chopped
Garlic: 3 large cloves = 1 TBS minced
Herbs: 1 tsp dry = 3 tsp fresh
Pasta(macaroni and others): 4 ounces dry = approx. 1 cup = 2 to 2 ½ cup cooked
Peppers(bell): 1 large = 1 cup diced
Sugar: 1 pound brown sugar = 2 1/3 cups packed
1 pound powdered sugar = 4 ½ cups sifted
1 pound granulated sugar = 2 to 2 ¼ cups
Yeast: 1 TBS dry yeast = 1 cake = 1 pkg.
LIQUOR REPLACEMENTS
For a dry non-sweet red wine in soups, entrees, and main dishes try water, beef broth, beef consommé, or diluted tomato juice/water, or diluted cider vinegar/water in equal amounts for the total liquor quantity.
For dry white wines in soups, main dishes, and entrees try water, chicken broth, chicken consommé, diluted cider vinegar/water, or ginger ale or white grape juice.
In desserts calling for the following liquor try:
Brandy—apple cider, peach syrup or apricot syrup
Rum—pineapple juice and rum extract (1/2 tsp extract = ½ cup rum)
Sherry—orange juice or pineapple juice
Kirsch—syrup from canned cherries, raspberries,
boysenberries, currants, or grapes
Cognac—juice from peach, pears, or apricots
Cointreau—orange juice
Crème de menthe—spearmint extract and water
Red Burgundy—grape juice
White Burgundy—white grape juice
Champagne—ginger ale
Claret—grape juice or currant juice
To learn more, go to extension.usu.edu/weber or call (801) 399-8200
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