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HINT OR TIP
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| substitute baking powder |
In a recipe, you can substitute 1/4 teaspoonbaking soda plus 1/2 teaspoon cream of tartar for 1 teaspoonbaking powder. |
| substitute baking powder |
When a recipe calls for 1 teaspoonbaking powder, you may substitute 1/4 teaspoonbaking soda plus 5/8 teaspoon cream of tartar. |
| substitute butter margarine |
Margarines, because of their similar moisture content, may be substituted for butter in the same quantity. Do not try to substitute with a light or reduced fat margarine. They contain more moisture. |
| substitute butter margarine |
When a recipe calls for 1/2 cup butter or margarine, you may substitute 7 tablespoons vegetable shortening, although it may alter the taste slightly. |
| substitute buttermilk |
If a recipe calls for 1 cup buttermilk, you may substitute 1 cup milk combined with 1 Tablespoon vinegar, allowed to stand at room temperature for five minutes, without a noticeable difference. |
| substitute buttermilk |
Sour milk, made from milk and lemon juice or vinegar, can be substituted for buttermilk. |
| substitute chocalate mousse garnish |
For a quick, cheap, and low-fat chocolate mousse: Mix cocoa powder into whipped topping. Add as little or as much cocoa powder as your palate dictates. Stir well and serve. Also can be used to frost cakes. |
| substitute chocolate |
In a recipe, you can substitute 1/3 cup of unsweetened cocoa plus 2 Tablespoons of granulated sugar and 2 Tablespoons butter or margarine for 3 ounces of semi-sweet chocolate. |
| substitute chocolate |
In a recipe, you can substitute 2 squares of unsweetened chocolate, plus 2 Tablespoons granulated sugar for 3 ounces of semi-sweet chocolate. |
| substitute chocolate |
Substitute equal amounts of carob powder for cocoa in recipes. |
| substitute chocolate |
When a recipe calls for 1 ounce unsweetened chocolate, you may substitute 3 tablespoons cocoa plus 1 tablespoon fat without any significant taste difference. |
| substitute corn syrup |
If a recipe calls for 1 cup corn syrup, you may substitute 3/4 cup granulated sugar plus 1/2 cup water without a noticeable difference. |
| substitute evaporated milk |
Evaporated milk can be substituted for other milk products, except sweetened condensed milk, if you reconstitute it using 2 parts evaporated milk to 3 parts water. |
| substitute flour |
If a recipe calls for 1 cup self-rising flour, you may substitute 1 cup all-purpose flour plus 1 1/2 tablespoonsbaking powder and 1/4 teaspoon salt without a noticeable difference. |
| substitute garlic |
When a recipe calls for 1 clove garlic, you may substitute 1/8 teaspoon garlic powder without any significant taste difference. |
| substitute herbs spices |
When substituting dried herbs for fresh, use 1/3 less, since dried herbs have a more concentrated flavor than fresh. |
| substitute honey |
When a recipe calls for 1 cup honey, you may substitute 1 1/4 cups sugar and 1/4 cup of liquid used in recipe, although it may alter the taste slightly. |
| substitute ketchup tomato |
If a recipe calls for 1 Tablespoon tomato paste, you may substitute 1 Tablespoon tomato ketchup without a noticeable difference. |
| substitute liqueur |
You can usually substitute fruit juice in equal quantities in a recipe that calls for a liqueur without an appreciable change in taste. |
| substitute mustard |
If a recipe calls for Tablespoon prepared mustard, you may substitute 1 teaspoon dry mustard plus 1 Tablespoon vinegar without a noticeable difference. |
| substitute rice |
For more flavorful rice, substitute chicken broth, beef broth, consomme, or undiluted tomato juice for the water. |
| substitute sour cream |
If a recipe calls for 1 cup sour cream, you may substitute 1 cup cottage cheese blended until smooth with 1 tablespoon lemon juice and 1/3 cup buttermilk without a noticeable difference. |
| substitute sour milk |
To make one cup of sour milk for a recipe, add 1 tablespoon lemon juice or vinegar to enough milk to make one cup. |
| substitute sugar |
Make your own brown sugar by adding 2 tbs molasses to 1 cup granulated sugar and mix with fork. For large amounts use a mixer. |
| substitute sugar syrup |
For the same amount of sweetening power, you must substitute 2 cups of corn syrup for 1 cup sugar. Don't use the syrup to replace more than half the amount of sugar in a recipe for best results. |
| substitute sweetened condensed milk |
Because sweetened condensed milk has about 40 percent added sugar, it is not a suitable substitute for other milks unless the recipe calls for sugar, which should be reduced. |
| substitute tomato sauce |
When a recipe calls for 2 cups tomato sauce, you may substitute 3/4 cup tomato paste plus 1 cup water, although it may alter the taste slightly. |
| substitute tomato sauce ketchup |
If you run out of tomato sauce, you can substitute 3/4 cup of tomato paste plus 1 cup of water for every 2 cups of tomato sauce. |
| substitute turmeric saffron herbs spices |
Turmeric can be substituted for the more expensive saffron in recipes. The taste will be slightly different, but the color will be just as golden. |
| substitute vinegar milk cream |
No buttermilk, sour cream or yoghourt? Add 1 tsp of vinegar to milk or cream to make a handy substitute. Let mixture stand a couple of minutes to sour. |
