USU Extension/Weber County: Ingredient Substitutions

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 Substitutions

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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