1. SUBSTITUTIONS FOR DRY INGREDIENTS
   

by Susan Doyle

Your tip for February 13, 2007

SUBSTITUTIONS FOR DRY INGREDIENTS

For 1 teaspoon baking powder, use 1/3 teaspoon baking soda and ½ teaspoon
cream of tartar.

For 1 ounce chocolate chips, use 1 ounce sweet baking chocolate.

For a 6-ounce package of chocolate chips, melted, use 2 squares
unsweetened
chocolate, 2 tablespoons solid vegetable shortening and ½ cup sugar.

For 2 ounces of semisweet baking chocolate, use 1 ounce unsweetened
chocolate and 4 teaspoons sugar.

For 1 square or ounce of unsweetened baking chocolate, use 3 tablespoons
unsweetened cocoa powder and 1 tablespoon solid vegetable shortening.

For 1/4 cup unsweetened cocoa powder, use 1 ounce baking chocolate and
decrease fat in recipe by 1/2 tablespoon.

For 1 cup powdered sugar, use 1 cup granulated sugar plus 1 tablespoon
cornstarch, mixed well.

For 1 cup granulated sugar, use 1 3/4 cups powdered sugar.

For 1 cup cake flour, use 1 cup minus 2 tablespoons all-purpose flour.

For 1 cup self-rising flour, use 1 cup minus 2 tablespoons all-purpose
flour
and 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.

For 1 cup miniature marshmallows, use 10 large marshmallows.

Substitutions for liquids and fats

For 1 cup corn syrup, use 1 cup honey or 1 cup sugar and 1/4 cup
additional
liquid.

For maple syrup, use equal amount of corn syrup.

For 1/2 cup salted butter, use 1/2 cup unsalted butter plus 1/2 teaspoon
salt.

For 1 cup half-and-half cream, use 7/8 cup milk and 1/2 tablespoon
butter or
margarine or 1 cup undiluted evaporated milk.

For 1 cup heavy whipping cream, use 3/4 cup milk and 1/3 cup butter or
margarine.

For 8 ounces of cream cheese, use 8 ounces cottage cheese blended with
1/4
cup margarine.

For 1 cup sour cream, use 1 cup plain yogurt.

For 1 cup buttermilk, use 1 cup plain yogurt or use dry buttermilk powder
and water following instructions on package.

For 1 can of sweetened condensed milk, heat the following ingredients
until
sugar and butter are dissolved: 1/3 cup plus 2 tablespoons evaporated
milk,
1 cup sugar and 3 tablespoons butter.

For 1 cup plain yogurt, use 1 cup sour cream or 1 cup buttermilk.

For 1 cup mayonnaise, use 1/2 cup plain yogurt and 1/2 cup mayonnaise
or 1
cup sour cream or pureed cottage cheese.

For 1 cup beef or chicken broth, use 1 bouillon cube or 1 envelope of
powdered broth base dissolved in 1 cup boiling water.

For 1 cup ketchup, use 1 cup tomato sauce, 1/2 cup sugar and 2
tablespoons
vinegar.

Substitutions for spices and seasonings

For 1 teaspoon ground allspice or cardamom, use 1/2 teaspoon ground
cinnamon
and 1/2 teaspoon ground cloves.

For 1 teaspoon apple pie spice, use 1/2 teaspoon ground cinnamon plus 1/4
teaspoon ground nutmeg and 1/8 teaspoon ground cardamom.

For 1 teaspoon of pumpkin pie spice, use 1/2 teaspoon ground cinnamon,
1/4
teaspoon ground ginger, 1/8 teaspoon ground allspice, and 1/8 teaspoon
ground nutmeg.

For 1 tablespoon fresh herbs, use 1 teaspoon dried herbs.

For 1 teaspoon dried basil, use 1/2 teaspoon dried oregano and 1/2
teaspoon
dried thyme.

For 1 whole bay leaf, use 1/4 teaspoon crushed bay leaf.

For 1 teaspoon cayenne pepper, use 1/2 teaspoon paprika plus 1/2 teaspoon
chili powder.

For 1 teaspoon dry mustard, use 1 tablespoon bottled mustard.

For 1 teaspoon chives, use 1 teaspoon green onion tops, finely chopped.

For 1 clove garlic, use 1/8 teaspoon garlic powder.

For 1 tablespoon fresh horseradish, use 2 tablespoons bottled.

For 1 teaspoon fresh lemon juice, use 1/2 teaspoon vinegar.

For 1 small fresh onion, use 1 tablespoon re-hydrated instant minced
onion.

For 1 teaspoon Worcestershire sauce, use 1 teaspoon bottled steak sauce.

Susan Mills-Gray,
Regional Specialist, Nutrition and Health Education
Cass County, Missouri
University of Missouri Extension

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