Emergency Substitutions

Here is a list of substitutions for when you run out of an ingredient in a recipe.
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
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