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
|
|
|
