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Cooking Substitutions

18 Apr

Brought from my old blog, I am sharing some of the emergency substitutions and measurements that you could use in your cooking.

Substitutions

Cream Cheese: cottage cheese blended smooth with butter or milk

Eggs: 1 tbsp soy flour and 1 tbsp water or 1 tbsp ground flax and 3 tbsp water

Milk / Cream: 1 cup milk = 1/3 cup dry milk plus 1 cup water or 1/2 cup evaporated milk plus 1/2 cup water

1 cup buttermilk = 1 tbsp lemon juice or vinegar plus enough milk to make 1 cup, let stand 5 min

1 cup heavy cream = 7/8 cup whole milk plus 1 1/2 tbsp butter

Sugar: 1 cup granulated sugar = 1 3/4 cup powdered sugar or 1 cup packed light brown sugar or 3/4 cup honey

1 cup brown sugar = 1 cup sugar plus 2 tbsp molasses

Misc:
1 pkg yeast = 1 tbsp bulk yeast or 1/2 cake compressed yeast
1 tsp baking powder = 1/4 tsp cream tartar plus 1/4 tsp baking soda
1 tbsp lemon juice = 1/2 tbsp vinegar
1 cup butter / margarine = 7/8 cup vegetable oil
1 cup dark corn syrup = 3/4 cup light plus 1/4 cup molasses
1 chopped onion = 1 tbsp instant minced
1 clove garlic = 1/4 tsp garlic powder
1 cup tomato sauce = 3/4 cup tomato paste plus 1 cup water
1 tbsp prepared mustard = 1 tsp dry mustard plus 1 tbsp water

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