Week 4 – January Food Tip – Food Substitutes

Have you started a recipe and then find that you have run
out of, or don’t have a particular ingredient?  Especially if it is something that you don’t use often.
Here is a list of equivalent or substitutes that you may be able to use:

Buttermilk: 1 c. = 1
c. milk less 1 tbsp + 1 tbsp vinegar or 1 tbsp lemon juice. Note: you can also substitute 1 c. plain
yogurt.

Sour cream: use 1 c.
plain yogurt.

Baking Powder: 1 tsp.
= ¼ tsp. baking soda + ½ tsp. cream of tartar.

Chocolate: Unsweetened: 1 oz. = 3 tbsp. unsweetened cocoa powder + 1
tbsp. butter, margarine or vegetable
shortening.

Semi-sweet: 1 oz. = 3 tbsp. unsweetened cocoa powder + 1
tbsp. butter, margarine or vegetable shortening + 1 tsp. sugar.

Corn Syrup: 1 c.
granulated sugar + ¼ c. additional liquid used in the recipe.

Brown sugar: 1 c.
granulated sugar + 2 tsp. molasses equals 1 cup.

Cake flour: 7/8 c.
all purpose flour + 1/8 c. cornstarch equals 1 cup.

Yeast (1 tsp active dry) = ¾ tsp instant or 2 tsp fresh
yeast.

Honey: 1 ¼ c. granulated
sugar + ¼ c. water equals 1 cup

Whole egg: 2 egg
yolks + 1 tbsp water (if using in cookies) OR 2 egg yolks (if using in custards & similar
mixtures) OR 2 egg whites.

Cornstarch: 1 ½ tsp =
1 tbsp flour.

Cream: Heavy cream
(not for whipping) = ¾ c. milk + 1/3 c. melted butter

Light cream = ¾ c. milk + ¼ c. melted
butter

Half & Half = 7/8 c. milk + 1 ½
tbsp melted butter

Tomato sauce (2 cups) = ¾ c. tomato paste + 1 c. water well
blended.

I hope these help!

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