Amount: 1 teaspoonSubstitute: 1/2 teaspoon cinnamon plus 1/2 teaspoon ground cloves
Apple Pie Spice
Amount: 1 teaspoonSubstitute: 1/2 teaspoon cinnamon plus 1/4 teaspoon nutmeg plus 1/8 teaspoon cardamom
Arrowroot starch
Amount: 1 tsp
Substitute: 1 tbsp flour or 1 tsp cornstarch
Baking Powder, Double-Acting
Amount: 1 teaspoon
Substitute: 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar
Baking Soda
There is NO substitute for baking soda
Bay leaf
Amount: 1 whole
Substitute: 1/4 tsp crushed
Beau Monde seasoning
Amount: 1 tsp
Substitute: 1 tsp seasoning or seasoned salt; 1/2 tsp table salt or 1/2 tsp Mei Yen seasoning
Brandy
Amount: 1/4 cup
Substitute: 1 tsp brandy extract plus enough water or liquid called for in recipe to make 1/4 cup
Broth, beef or chicken
Amount: 1 cup
Substitute: 1 bouillon cube dissolved in 1 cup boiling water; 1 cup boiling water or 1 tsp powdered broth base dissolved in 1 cup boiling water
Butter
Amount: 1 cup
Substitute:- 1 cup regular margarine
- 1 cup vegetable shortening (for baking) - An equal amount of oil can be substituted for a similar portion of MELTED butter if the recipe specifies using MELTED butter.
TIP 1: According to the National Association of Margarine Manufacturers, you can tell "if the product is regular margarine by checking the Nutrition Facts: a one tablespoon serving will have 100 calories." Products that contain less than 80 percent fat often give the fat percentage on the front of the package.
If the margarine is labeled "light," "lower fat," "reduced fat," "reduced calorie/diet" or "fat-free" or is called a "vegetable oil spread," you may be less successful substituting it for butter OR for regular margarine in baking and in some cooking procedures. These products are higher in water and lower in fat content and won't perform in the same way as regular butter or margarine.
For additional information about using the various forms of margarine in recipes, check the Web site of the National Association of Margarine Manufacturers: www.margarine.org/howtousemargarine.html
TIP 2: There is no standard procedure to substitute liquid oil for solid shortening in cooking. Oil is 100 percent fat, while butter, margarine and other solid shortenings are lower in fat on a volume-for-volume basis.
Also, for some recipes, solid shortening helps incorporate air into the batter when it is whipped with other ingredients such as sugar and eggs. If you try to whip these ingredients with oil, your baked product is likely to be more compact and oily in texture. Your most successful substitution occurs if your recipe calls for MELTED butter, in which case you can usually substitute an equal amount of oil.
Buttermilk
Amount: 1 cup
Substitute: 1 tablespoon lemon juice or vinegar plus enough regular milk to make 1 cup (allow to stand 5 minutes)
Catsup
Amount: 1 cup
Substitute: 1 cup tomato sauce, 1/2 cup sugar, and 2 tbsp vinegar (for use in cooking)
Chicken stock base, instant
Amount: 1 tsp
Substitute: 1 chicken bouillon cube
Chicken stock base, instant
Amount: 1 tbsp dissolved in 1 cup water
Substitute: 1 cup canned or homemade chicken broth or chicken stock
Chili Sauce
Amount: 1 cup
Substitute: 1 cup tomato sauce, 1/4 cup brown sugar, 2 tablespoons vinegar, 1/4 teaspoon cinnamon, dash of ground cloves and dash of allspice
Chives, finely chopped
Amount: 2 tsp
Substitute: 2 tsp green onion tops, finely chopped
Chocolate chips, semisweet
Amount: 1 ounce
Substitute: 1 ounce sweet cooking chocolate
Chocolate, semisweet
Amount: 1 2/3 ounces
Substitute: 1 ounce unsweetened chocolate and 4 tsp sugar
Chocolate, semisweet chips, melted
Amount: 6-ounce package
Substitute: 2 squared unsweetened chocolate, 2 tbsp shortening, and cup sugar
Chocolate, Unsweetened
Amount: 1 ounce
Substitute: 3 tablespoons cocoa plus 1 tablespoon butter or regular margarine or vegetable oil
Cocoa
Amount: 1/4 cup or 4 tbsp
Substitute: 1 ounce (square) chocolate (decrease fat called for in recipe by 1/2 tbsp)
Coconut
Amount: 1 tbsp grated, dry
Substitute: 1 1/2 tbsp fresh grated coconut
Coconut cream
Amount: 1 cup
Substitute: 1 cup whipping cream
Coconut milk
Amount: 1 cup
Substitute: 1 cup whole milk
Cornmeal, self-rising
Amount: 1 cup
Substitute: 7/8 cup plain, 1 1/2 tbsp baking powder, and 1/2 tsp salt
Corn syrup
Amount: 1 cup
Substitute: 1 cup sugar and 1/4 liquid (use whatever liquid is called for in the recipe) or 1 cup honey
Cornstarch (for thickening)
Amount: 1 tablespoon
Substitute: 2 tablespoons flour
TIP: Liquids thickened with cornstarch will be somewhat translucent while flour gives a more opaque appearance. Cornstarch will thicken a liquid almost immediately. A flour-based sauce or gravy must be cooked longer to thicken and will have a floury taste if undercooked. Joy of Cooking cookbook (Scribner, 1997) advises when using flour as a substitution for cornstarch in sauces and gravies, that you simmer it for about 3 minutes AFTER it has thickened to help avoid a raw taste of flour.
Cornstarch-thickened liquids are more likely to thin if overheated or cooked too long. Regardless of whether you use cornstarch or flour, mix it with a little cold water or other cold liquid, about two parts liquid to one part thickener, before adding it to the rest of the liquid . (Note: when you mix flour with fat to make a roux for use as a thickener, you would not dissolve it in liquid first.)
Cream, WhippingAmount: 1 cup unwhippedSubstitute: If you wish to use a commercial pre-whipped whipped cream or whipped cream substitute rather than whip your own cream, use the guideline that 1 cup UNWHIPPED whipping cream expands to 2 cups when WHIPPED. For example, if your recipe called for 1 cup of cream to make whipped cream, you could substitute 2 cups of an already whipped product.
Cracker crumbs
Amount: 3/4 cup
Substitute: 1 cup dry bread crumbs
Cream, half-and-half
Amount: 1 cup
Substitute: 7/8 cup milk and 1/2 tbsp butter or margarine; 1 cup evaporated milk, undiluted or 1/2 cup coffee cream plus 1/2 cup milk
Cream, heavy
Amount: 1 cup
Substitute: 3/4 cup milk and 1/3 cup butter or margarine (for use in cooking or baking)
Cream, light
Amount: 1 cup
Substitute: 3/4 cup milk and 3 tbsp butter or margarine (for use in cooking or baking)
1 cup evaporated milk, undiluted
Cream, whipped
Amount: any amount
Substitute: Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 tbsp lemon juice. Whip until stiff.
Cream of tartar
Amount: 1/2 tsp
Substitute: 1 1/2 tsp lemon juice or vinegar
Curry Powder
Amount: 1 t
Substitute: 1/4 tsp cardamom, 1/4 t cumin & 1/2 t tumeric
Dill plant, fresh or dried
Amount: 3 heads
Substitute: 1 tbsp, dill seed
Egg
Amount: 1 whole egg
Substitute: 1/4 cup egg substitute (examples include: Egg Beaters, Second Nature, Scramblers); check label for specific directions
- Reconstituted powdered eggs; follow package directions - 2 tablespoons mayonnaise (suitable for use in cake batter). NOTE: If you type "mayonnaise cake recipe" into your favorite Internet search engine, you'll find several recipes for cakes made with mayonnaise and NO eggs. This may help you decide if this substitution will work for your cake. - 1/2 teaspoon baking powder plus 1 tablespoon vinegar plus 1 tablespoon liquid (for baking use only) TIP: If you don't use eggs very often, you may find it helpful to keep some powdered eggs on hand.
Egg white
Amount: 1 white (2 tbsp)
Substitute: 2 tbsp thawed frozen egg white or 2 tsp sifted, dry egg white powder and 2 tbsp lukewarm water
Egg yolk
Amount: 1 yolk (1 1/2 tsp)
Substitute: 2 tbsp sifted, dry egg yolk powder and 2 tsp water or 1 1/3 tbsp thawed frozen egg yolk
Flour, all-purpose (for thickening)
Amount: 1 tbsp
Substitute: 1 1/2 tsp cornstarch, arrowroot starch, potato starch, or rice starch; 1 tbsp granular tapioca; 1 tbsp waxy rice flour; 1 tbsp waxy corn flour; 2 tbsp browned flour; 1 1/2 tsp whole wheat flour and 1/2 tsp all purpose flour
Flour, all-purpose
Note: Specialty flours added to yeast bread recipes will result in a reduced volume and heavier product. TIP: It's generally recommended that you replace no more than half the all-purpose white flour with whole wheat flour. Too much whole wheat flour in a recipe calling for all-purpose flour might result in a reduced volume and a heavier product.
Amount: 1 cup sifted
Substitute: 1 cup and 2 tbsp cake flour; 1 cup minus 2 tbsp unsifted all-purpose flour; 1 1/2 cup bread crumbs; 1 cup rolled oats; 1/3 cup cornmeal or soybean flour and 2/3 cup all-purpose flour; 1/2 cup cornmeal, bran, rice flour, rye flour or whole wheat flour and 1/2 cup all-purpose flour; 3/4 cup whole wheat flour or bran flour and 1/4 cup all-purpose flour; 1 cup rye or rice flour; 1/4 cup soybean flour and 3/4 cup all-purpose flour
Flour, Cake
Amount: 1 cup
Substitute: 1 cup minus 2 tablespoons all-purpose flour
Flour, Self-Rising
Amount: 1 cup
Substitute: 1 cup minus 2 teaspoons all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt
Flour, whole wheat
Amount: any amount
Substitute: whole wheat flour for 1/4 to 1/2 of the white flour called for in a recipe
Garlic
Amount: 1 small clove
Substitute: 1/8 teaspoon garlic powder
Gelatin, flavored
Amount: 3-ounce package
Substitute: 1 tbsp plain gelatin and 2 cups fruit juice
Ginger
Amount: 1/8 tsp, powdered
Substitute: 1 tbsp candied ginger rinsed in water to remove sugar and finely cut or 1 tbsp raw ginger
Herbs, Fresh
Amount: 1 tablespoon, finely cut
Substitute:- 1 teaspoon dried leaf herbs- 1/2 teaspoon ground dried herbs
Honey
Amount: 1 cup
Substitute: 1 1/4 cup sugar and 1/4 cup liquid (use liquid called for in recipe)
Horseradish
Amount: 1 tbsp fresh
Substitute: 2 tbsp bottled
Ketchup
Amount: 1 cup
Substitute: 1 cup tomato sauce, 1/2 cup sugar, and 2 tbsp vinegar (for use in cooking)
Lemon
Amount: 1 tsp juice
Substitute: 1/2 tsp vinegar
Lemon
Amount: 1 medium
Substitute: 2-3 tbsp juice and 1-2 tsp rind
Lemon peel, dried
Amount: 1 tsp
Substitute: 1-2 tsp grated fresh lemon peel; grated peel of 1 medium lemon or 1/2 tsp lemon extract
Lemon Zest (fresh grated lemon peel)
Amount: 1 teaspoon
Substitute: 1/2 teaspoon lemon extract
Macaroni (4 cups cooked)
Amount: 2 cups uncooked
Substitute: 2 cups spaghetti, uncooked or 4 cups noodles, uncooked
Maple sugar
Amount: 1/2 cup
Substitute: 1 cup maple syrup
Maple sugar (grated and packed)
Amount: 1 tbsp
Substitute: 1 tbsp white, granulated sugar
Maple Syrup
Amount: about 2 cups
Substitute: Combine 2 cups sugar and 1 cup water, bring to clear boil; take off heat; add 1/2 tsp maple flavoring
Marshmallows, Miniature
Amount: 1 cup
Substitute: 10 large marshmallows
Mayonnaise (for use in salads and salad dressings)
Amount: 1 cup
Substitute:- 1 cup sour cream- 1 cup yogurt- 1 cup cottage cheese pureed in a blender- Or use any of the above for part of the mayonnaise
Me Yen seasoning
Amount: 1 tsp
Substitute: 1 tsp Beau Monde seasoning or 1/2 tsp table salt
Milk, buttermilk
Amount: 1 cup
Substitute: 1 cup plain yogurt
Milk, buttermilk or sour
Amount: 1 cup
Substitute: 1 cup minus 1 tbsp sweet milk and 1 tbsp lemon juice or vinegar (allow to stand for 5-10 minutes) or 1 cup sweet milk and 1 3/4 tsp cream of tartar
Milk, evaporated (whole or skim)
Amount: 1/2 cup plus 1/2 cup water
Substitute: 1 cup liquid whole milk
Milk, skim
Amount: 1 cup
Substitute: 4 to 5 tbsp non-fat dry milk powder and enough water to make one cup, or follow manufacturer's directions
Milk, skim
Amount: 1/4 cup
Substitute: 4 tsp non-fat dry milk powder and enough water to make 1/4 cup, or follow manufacturer's directions or 2 tbsp evaporated skim milk and 2 tbsp water
Milk, sweetened condensed
Amount: 1 can (about 1 1/3 cup
Substitute: Heat the following ingredients until sugar and butter are dissolved: 1/3 cup and 2 tbsp evaporated milk, 1 cup sugar, 3 tbsp butter or margarine
Milk, whole
Amount: 1 cup
Substitute: 1 cup reconstituted non-fat dry milk and 2 tsp butter or margarine; 1/2 cup evaporated milk and 1/2 cup water; 4 tbsp whole dry milk and 1 cup water, or follow manufacturer's directions; 1 cup fruit juice or 1 cup potato water (for use in baking); 1/4 cup non-fat dry milk and 2 tsp butter or margarine and 7/8 cup water; 1 cup soy or almond milk; 1 cup water plus 1 1/2 tsp butter in baking; 1 cup buttermilk plus 1/2 tsp baking soda (decrease baking powder in recipe by 2 tsp)
Mint leaves, fresh chopped
Amount: 1/4 cup
Substitute: 1 tbsp dried mint leaves
Molasses
Amount: 1 cup
Substitute: 3/4 cup sugar, increase liquid by 5 tbsp, decrease baking soda by 1/2 tsp, add 2 tsp baking powder or 3/4 cup sugar plus 1 1/4 tsp cream of tartar, increase liquid in recipe by 5 tbsp
Mushrooms
Amount: 1 lb fresh
Substitute: 3 oz dried mushrooms plus 1 1/2 cups water or 1 10-ounce can
Mushrooms, powdered
Amount: 1 tbsp
Substitute: 3 tbsp whole, dried mushrooms; 4 oz fresh or 2 oz canned
Mustard, Dry (in cooked mixtures)
Amount: 1 teaspoon
Substitute: 1 tablespoon prepared mustard
Nuts
Amount: 1 cup
Substitute: 1 cup rolled oats, browned (in baked products)
Oil (for sautéing)
Amount: 1/4 cup
Substitute: 1/4 cup melted margarine, butter, bacon drippings, shortening, or lard
Onion, fresh
Amount: 1 small
Substitute: rehydrate 1 tbsp instant minced onion
Onion
Amount: 1 small
Substitute: 1/4 cup chopped, fresh onion, 1 1/3 tsp onion salt, 1-2 tbsp instant minced onion or 1 tsp onion powder
TIP: Dried onion may be added directly to moist foods such as soups, gravies, sauces and salad dressings. You may need to rehydrate it with a little water before adding it to drier foods. Check package directions -- one brand advises adding an equal amount of water and letting the dried onion stand 5 to 10 minutes.
Onions, instant minced
Amount: 1 tbsp
Substitute: 2 tbsp fresh onion, chopped
Onion powder
Amount: 1 tbsp
Substitute: 1 medium onion, chopped or 4 tbsp fresh chopped onion
Orange
Amount: 1 medium
Substitute: 6-8 tbsp juice; 3/4 cup diced; 2-3 tbsp grated rind
Orange peel, dried
Amount: 1 tbsp
Substitute: 2-3 tsp grated fresh orange peel or grated peel of 1 medium orange
Orange peel, dried
Amount: 2 tsp
Substitute: 1 tsp orange extract
Orange peel, fresh
Amount: 1 medium
Substitute: 2-3 tbsp grated fresh orange peel
Parsley, dried
Amount: 1 tsp
Substitute: 3 tsp fresh parsley, chopped
Pasta (substituting one for another)
Amount: 4 cups COOKED
Substitute: - 8 ounces of UNCOOKED elbow macaroni, medium shells, rotini, twists, spirals, wagon wheels, bow ties, mostaccioli, penne, radiatore, rigatoni, spaghetti, angel hair, linguine, vermicelli and fettuccine all produce about 4 cups COOKED pasta
- Use about twice as much UNCOOKED egg noodles to provide 4 cups COOKED pasta. Approximately 8 ounces UNCOOKED egg noodles equal 2 1/2 cups COOKED noodles.
Pumpkin Pie SpiceAmount: 1 teaspoonSubstitute: 1/2 teaspoon cinnamon plus 1/4 ground teaspoon ginger plus 1/8 teaspoon ground allspice plus 1/8 teaspoon ground nutmeg
Pepper, black
Amount: 1tsp
Substitute: 1 tsp white pepper
Pepper, white
Amount: 1 tsp
Substitute: 1 tsp black pepper
Peppers, green bell
Amount: 1 tbsp dried
Substitute: 3 tbsp fresh green pepper, chopped
Peppers, red bell
Amount: 1 tbsp dried
Substitute: 3 tbsp fresh red bell pepper, chopped or 2 tbsp chopped pimento
Peppermint, dried
Amount: 1 tbsp
Substitute: 1/4 cup chopped fresh mint
Pimento
Amount: 2 tbsp, chopped
Substitute: rehydrate 1 tbsp dried red bell peppers or use 3 tbsp fresh red bell pepper, chopped
Pumpkin pie spice
1 tsp
1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice, and 1/8 tsp nutmeg
Rennet
Amount: 1 tablet
Substitute: 1 tbsp liquid rennet
Rice (3 cups cooked)
Amount: 1 cup regular, uncooked
Substitute: 1 cup uncooked converted rice, 1 cup uncooked brown rice, 1 cup uncooked wild rice, 1 cup bulgur or pearl barley, cooked
Rum
Amount: any amount
Substitute: 1 part rum extract plus 3 parts water. For example: for 1/4 cup rum, substitute 1 tablespoon rum extract plus 3 tablespoons water.
Shortening, melted
Amount: 1 cup
Substitute: 1 cup cooking oil (cooking oil should be substituted ONLY if recipe calls for melted shortening)
Shortening, solid (used in baking)
Amount: 1 cup
Substitute: 1 cup minus 2 tbsp lard, 1 1/8 cups butter (decrease salt called for in recipe by 1/2 tsp), 1 1/8 cup margarine (decrease salt called for in recipe by 1/2 tsp)
Sour cream, cultured
Amount: 1 cup
Substitute: 3/4 cup sour milk and 1/3 cup butter or margarine, 3/4 cup buttermilk and 1/3 cup butter or margarine, Blend until smooth: 1/3 cup buttermilk, 1 tbsp lemon juice, and 1 cup cottage cheese, 1 cup plain yogurt or 3/4 cup milk, 3/4 tsp lemon juice, and 1/3 cup butter or margarine
Spearmint, dried
Amount: 1 tbsp
Substitute: 1/4 cup chopped fresh mint
Sugar, brown
Amount: 1 cup firmly packed
Substitute: 1 cup granulated sugar, 1 cup granulated sugar plus 1/4 cup molasses, 1/2 cup liquid brown sugar
Sugar, Confectioners' or Powdered
Amount: 1 cup
Substitute: 1 cup granulated sugar plus 1 tablespoon cornstarch; process in a food processor using the metal blade attachment until it's well blended and powdery.
Sugar, White
Amount: 1 cup
Substitute: 1 cup corn syrup, decrease liquid called for in recipe by 1/4 cup (never replace more than 1/2 cup sugar called for in recipe with corn syrup), 1 1/3 cup molasses (decrease liquid called for in recipe by 1/3 cup), 1 cup powdered sugar, 1 cup brown sugar, firmly packed, 1 cup honey (decrease liquid called for in recipe by 1/4 cup), 1 3/4 cup confectioners' sugar, packed
Tapioca, granular
Amount: 1 tbsp
Substitute: 2 tbsp pearl tapioca
Tapioca, quick-cooking for thickening
Amount: 1tbsp
Substitute: 1 tbsp of flour
Tomatoes, canned
Amount: 1 cup
Substitute: 1 1/3 cups diced tomatoes simmered 10 minutes
Tomatoes, fresh
Amount: 2 cups, chopped
Substitute: 1 16-ounce can
Tomatoes, packed
Amount: 1 cup
Substitute: 1/2 cup tomato sauce plus 1/2 cup water
Tomato Juice
Amount: 1 cup
Substitute: 1/2 cup tomato sauce plus 1/2 cup water
Tomato Sauce
Amount: 2 cups
Substitute: 3/4 cup tomato paste plus 1 cup water
Tomato Soup
Amount: 10 3/4 ounce can
Substitute: 1 cup tomato sauce plus 1/4 cup water
Vanilla Bean
Amount: 1/2 bean
Substitute: 1 tbsp vanilla extract
Wine, Red
Amount: Any
Substitute: The same amount of grape juice or cranberry juice
Wine, White
Amount: Any
Substitute: The same amount of apple juice or white grape juice
Worcestershire sauce
Amount: 1 tsp
Substitute: 1 tsp bottled steak sauce
Yeast, active dry
Amount: 1 tbsp
Substitute: 1 yeast cake, compressed or 1 package active dry yeast
Yeast, Compressed
Amount: 1 cake (3/5 ounce)
Substitute: 1 package (1/4 ounce) active dry yeast- Scant 2 1/2 teaspoons loose active dry yeast
Yogurt, plain
Amount: 1 cup
Substitute: 1 cup buttermilk, 1 cup cottage cheese blended until smooth, 1 cup sour cream
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