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When ingredients, cash, time or supplies are running short, DON’T PANIC.... Substitute!

The following are some substitutions you can use in cooking:

Allspice - 1 teaspoon = 1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves
Apple pie spice - 1 teaspoon =1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon cardamon
Baking powder - 1 teaspoon = 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar
Baking powder - 1 teaspoon = 1/4 teaspoon baking soda plus 1/2 cup buttermilk or sour milk (decrease liquid by 1/2 cup)
Baking powder - 1 teaspoon = 1/4 teaspoon baking soda plus 1/2 tablespoon vinegar or lemon juice used with sweet milk to make 1/2 cup liquid (decrease liquid by 1/2 cup)
Bread crumbs 1/3 cup, dry = 1 slice bread
Bread crumbs 1/3 cup, dry = 1/4 cup, soft 1 slice bread
Bread crumbs 1/3 cup, dry = 1/4 cup cracker crumbs or 1/4 cup cornmeal
Bay leaf - 1 whole = 1/4 teaspoon crushed
Broth - 1 cup = 1 bouillon cube
Broth - 1 cup = 1 teaspoon powdered bouillon in 1 cup boiling water
Bouillon - 1 cube = 1 teaspoon powdered bouillon
Bell Pepper - 1 tablespoon dried = 3 tablespoon fresh chopped
Butter - 1 cup = 7/8 cup shortening or 7/8 cup oil or 1 cup margarine
Oil is not a direct substitute for solid fats in baked products.
Use recipes formulated for oil if a product made with oil is desired.
Buttermilk - the same amount of yogurt can replace buttermilk
Light Brown Sugar - 1 cup = 1 cup white sugar and 1 teaspoon molasses
Dark Brown Sugar - 1 cup = 1 cup white sugar and 1 tablespoon molasses
Catsup - 1 cup = 1 cup tomato sauce plus 1/2 cup sugar and 2 tablespoon vinegar (for cooking use)
Chocolate - 1 ounce= 3 tablespoon cocoa + 1 tablespoon shortening
Chocolate chips - 1 ounce = 1 ounce sweet cooking semi-sweet chocolate
Chocolate - 1 ounce = 3 tablespoons unsweetened cocoa plus 1 tablespoons fat
Cocoa - 1/4 cup = 1 ounce chocolate and omit 1/2 tablespoon fat
Corn syrup - 1 cup = 1 cup sugar plus 1/4 cup liquid
Cracker crumbs - 3/4 cup = 1 cup bread crumbs
Cornstarch - 1 tablespoon = 2 tablespoons flour
Egg - 1 whole = 3 tablespoons beaten egg
Egg - 1 whole = 2 egg whites or 2 egg yolks
Egg - 1 whole = 1/4 cup egg substitute
Flour, for thickening - 1 tablespoon = 1/2 tablespoon cornstarch
Flour, for baking - 1 cup sifted = 1 cup minus 2 tablespoons unsifted flour
Flour, for cooking - 1 cup sifted = 3/4 cup whole wheat flour and 1/4 cup all-purpose flour
Flour for cake - 1 cup = 1 cup minus 2 tablespoons all-purpose flour
Flour, self-rising - 1 cup = 1 cup minus 2 teaspoons flour plus 1-1/2 teaspoons baking powder and 1/2 teaspoon salt

Garlic - 1 clove = 1/8 teaspoon garlic powder
Garlic - 1 clove = 1 teaspoon chopped garlic
Ginger - 1/8 teaspoon = 1/2 teaspoon raw ginger
Honey - 1 cup = 1 1/4 cups sugar and 1/4 cup liquid
Horseradish - 1 tablespoon fresh = 2 tablespoons prepared
Lemon Juice - 1 teaspoon = 1/2 teaspoon vinegar
Lemon - 1 whole = 3 tablespoons juice plus 2 teaspoons rind
Lemon rind - 1 teaspoon = 1/2 teaspoon extract
Milk - Believe it or not, 1 1/2 lbs of zucchinni, peeled and pureed, will replace 2 cups of milk when baking.

Onion - 1 small = 1 tablespoon instant minced
Onion powder - 1 tablespoon = 1 medium onion chopped
Pumpkin pie spice - 1 teaspoon = 1/2 teaspoon cinnamon,
1/4 teaspoon ginger, 1/8 teaspoon allspice & 1/8 teaspoon nutmeg
Sour Cream- 3/4 cup sour milk and 1/3 cup butter or use plain yogurt
Sugar, white - 1 cup = 1 cup packed brown sugar
Sugar, white - 1 cup = 1 cup honey minus 1/4 cup liquid in recipe
Shortening, 1 cup = 1 cup and 2 tablespoons butter or margarine

Tomatoes, fresh - 2 cups, chopped = 16 ounce can, drained
Tomato sauce - 2 cups = 1 cup tomato paste plus 1 cup water
Vinegar -1 teaspoon = 1/2 teaspoon lemon juice
Yeast - 1 package = 1 cake yeast
Yeast - 1 package = 1 tablespoon dry yeast