Baking Powder – 1 tsp. |
= 1/4 tsp. baking soda plus 1/2 cup buttermilk or sour milk (to replace 1/2 cup of the liquid called for) |
Broth or Stock – 1 cup |
= 1 bouillon cube dissolved in 1 cup boiling water |
Buttermilk – 1 cup |
= 1 tbsp. lemon juice or vinegar plus enough whole milk to make 1 cup (let stand 5 minutes before using) or 1 cup whole milk plus 1 3/4 tsp. cream of tartar or 1 cup plain yogurt |
Cake Flour – 1 cup |
= 1 cup minus 2 tablespoons all-purpose flour |
Chocolate – 1oz. square (unsweetened) |
= 3 tbsp. unsweetened cocoa powder plus 1 tbsp butter or margarine |
Cornstarch – 1 tbsp. (for thickening) |
= 2 tbsp. flour, all-purpose |
Corn Syrup – 1 cup |
= 1 cup granulated sugar plus 1/4 cup liquid |
Cracker Crumbs – 3/4 cup |
= 1 cup dry bread crumbs |
Cream – 1 cup (light) |
= 2 tbsp. butter plus 1 cup minus 2 tbsp. milk |
Garlic – 1 clove |
= 1/8 tsp. garlic powder or minced dried garlic |
Herbs – 1 tsp. (dried) |
= 1 tbsp. fresh herbs |
Honey – 1 cup |
= 1 1/4 cup granulated sugar plus 1/4 cup liquid |
Lemon Peel – 1 tsp. (finely shredded) |
= 1/2 tsp. lemon extract |
Milk – 1 cup (whole) |
= 1/2 cup evaporated milk plus 1/2 cup water or 1 cup reconstituted nonfat dry milk (plus 2 tsp. butter or margarine, if desired) |
Mustard – 1 tsp. (dry) |
= 1 tbsp. prepared mustard |
Onion – 1 small |
= 1 tsp. onion powder or 1 tbsp. minced dried onion, rehydrated |
Sour Cream – 1 cup |
= 1 cup yogurt |
Sugar – 1 cup (brown) |
= 1 cup minus 1 tbsp. white sugar plus 1 1/2 tbsp. molasses |
Sugar – 1 cup (granulated) |
= 1 cup packed brown sugar or 2 cups sifted powdered sugar |
Tomatoes – 2 cups (canned) |
= 2 1/2 cups peeled fresh cooked tomatoes |
Tomato Sauce – 2 cups |
= 3/4 cup tomato paste plus 1 cup water |
Tomato Juice – 1 cup |
= 1/2 cup tomato sauce plus 1/2 cup water |
Vanilla Bean – 1 piece |
= 1 tsp. pure vanilla extract |
Whipping Cream – 1 cup (whipped) |
= 2 cups whipped dessert topping |
Yeast – 1 package (active dry) |
= 1 cake compressed yeast |