Emergency substitutions
Fats
2 Tbsp. of fat = 1 ounce Sugar
2 cups sugar = 1 lb Flour
4 cups flour = 1 lb. Chocolate
4 Tbsp. cocoa plus 2 tsp.fat = 1 oz. baking chocolate Chocolate Chips
1 6oz. package = 1 cup Eggs
1 Egg = 2 Egg Whites or 1/4 cup Egg Beaters Marshmallows
16 marshmallows = 1/4 lb. Cracker Crumbs
15 squares grahm crackers finely crushed = 1 cup Cream
1/2 pint whipping cream = 2 cups whipped Tomato
2 cup Tomato sauce = 3/4 cup tomato paste plus 1 cup water Mustard
1 tsp. dryed mustard= 1Tbsp. yellow prepared mustard Onion
1/2 cup chopped onion= 2 Tbsp. dryed minced onion or 1/2 tsp. onion powder Baking Powder
1 tsp. Baking powder = 1/2 tsp. cream of tartar plus 1/4 tsp. baking soda
Yeast
1 package active dry yeast= 2 1/4 tsp. active dry yeast Spices & Seasonings
1 tsp. poultry seasoning = 3/4 tsp. dryed sage,crushed, plus 1/4 tsp. dryed thyme or marjoram, crushed Cheese
4oz.shredded = 1 cup Pasta
1 to 1 1/4 cups dry macaroni = 2 1/4 cups cooked
1 cup of fat = 1/2 lb
1 lb. butter = 2 cups
1 cup butter = 1 cup shortening plus 1/4 tsp. salt
1 cup butter = 1 cup margarine(do not use a whipped margarine)
2 1/2 cup packed brown sugar = 1 lb
3 1/2 cups powdered sugar = 1 lb
1 cup sugar = 1 cup packed brown sugar or 2 cups powdered sugar
1 cup brown sugar = 1 cup sugar plus 2 Tbsp. molasses
1 cup molasses = 1 cup honey
2/3 cups honey = 1cup sugar (reduce the liquid in your recipe 1/4 cup for each cup of honey used)
1 cup corn syrup = 1 cup sugar plus 1/2 cup liquid when used to replace 1/2 cup sugar
4 1/2 cup cake flour = 1 lb.
1 cup minus 2 Tbsp. flour = 1 cup cake flour
1/2 tsp. cornstarch = 1 Tsp. flour
1 cup Self Raising Flour = 1 cup Flour, 1 tsp. Baking Powder, 1/4 tsp. Baking Soda
1 square bakers chocolate = 1 oz.
4 oz. Sweet Baking Chocolate = 1/4 cup Cocoa, 1/2 cup Sugar, 3 tbsp. Butter(Margarine, Shortening or Oil)
1 cup egg whites= the whites of 8 to 10 eggs
1 cup egg yokes = the yokes of 12 to 14 eggs
1 standard size = 10 miniature
11 standard size marshmallows = 1 cup
110 minatures = 1 cup
23 squares saltines (soda crackers) = 1 cup
1/4 cup dry Fine Bread Crumbs = 3/4 cup Soft Bread or 1/4 cup Cracker Crumbs or 1/4 cup Corn or Rice Flakes
1 cup sour cream = 1 cup plain yogurt
1 cup evaporated milk = 3 cups whipped
1 cup Buttermilk = 1 cup milk, 1 tsp. Lemon Juice or Vinegar(Let stand until thickened)
Tip:Buttermilk may be used in place of sour milk, or sour cream in most recipes.
Except for recipes that call for cultured sour cream.
1 cup Tomato juice = 1/2 cup tomato sause 1/2 cup water
tip** most recipes you can use any kind of Tomato. Sauce, Paste, Juice or Whole Canned.
1 Tbsp. yellow mustard= 1/2 tsp. dryed mustard plus 2 tsp. vinegar
1 cake yeast = 1 level Tbsp. active dry yeast
1 tsp. pumpkin pie spice = 1/2 tsp. ground cinnamon, plus 1/4 tsp. ground ginger,1/4 tsp. ground allspice, and 1/2 tsp. ground nutmeg
1 tsp. apple pie spice = 1/2 tsp. ground cinnamon,1/4 tsp. ground nutmeg,1/8 tsp. ground allspice,and 1/8 tsp. ground cloves or ginger
1 med. lemon = 2 to 3 Tbsp. 1 lemon peel grated=1 1/2 to 3 tsp.
1 clove garlic = 1/8 tsp. garlic powder
I recommend buying a spice rack that comes with most of your more commonly used spices instead of
trying to buy them all individually. Around Christmas is a great time to find them at your local shopping centers,
check the aisle with all the gift packages. I have had some of my spices for years and still use them, of they recommend
replacing them after time and getting new, but a dried product may weaken a bit in strength but I have never had one spoil.
1 lb. cottage cheese = 2 cups
cream cheese 3 oz. = 6 Tbsp. or 8 oz. = 1 cup (16 Tbsp.)
1 to 1 1/4 cups dry spaghetti = 2 1/2 cups cooked
1 cup uncooked rice = 3 to 3 1/2 cups cooked
1 1/2 to 2 cups uncooked noodles = 2 1/4 cup cooked
Gelatin.............1 envelope(knox)or 1/4oz. pkg. unflavored=1 Tbsp. one 3 1/4 oz. pkg. flavored=1/2 cup