Butterfly Fund

Monday, February 23, 2015

A Substitution Chart

Ingredient Substitution Chart

When recipe calls for: You may substitute:
Milk: 1 cup 1/2 cup evaporated milk plus 1/2 cup water
Buttermilk or sour milk
(for baking only):
1 cup
1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup
Heavy or whipping cream
(for baking, not whipping):
1 cup
3/4 cup whole milk plus 4 tablespoons butter
Light cream: 1 cup 7/8 cup (7 oz.) milk plus 3 tablespoons butter
Cornstarch:
1 tablespoon
2 tablespoon all-purpose flour
Baking powder:
1 teaspoon
Mix together 1/2 teaspoon baking soda plus 1 teaspoon cream of tartar, then measure out 1 teaspoon. Throw out the unused mixture.
Unsweetened chocolate:
1 square (1 oz.)
3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter, margarine or shortening
Semisweet chocolate:
1 square
1 square unsweetened chocolate plus 1 tablespoon sugar
Cake flour: 1 cup 1 cup all-purpose flour less 2 tablespoons. Stir in 2 tablespoons cornstarch.
Self-rising flour: 1 cup 1 cup all-purpose flour + 1-1/2 teaspoons baking powder and 1/2 teaspoon salt
Packed brown sugar:
1 cup
1 cup granulated (white) sugar + 2 tablespoons molasses or dark corn syrup
Granulated (white) sugar:
1 cup
1 cup packed brown sugar
Granulated (white) sugar:
1 cup
3/4 cup honey; reduce other liquid in recipe by 1/4 cup or add 1/4 cup flour if there is no other liquid in the recipe
Granulated (white) sugar
(in recipes other than baked goods):
1 cup
2 cups sifted powdered (confectioners') sugar
Sifted powdered (confectioners') sugar:
1 cup
1/2 cup granulated (white) sugar
Margarine:
8 tablespoons or 1/2 cup
(1 stick)
8 tablespoons or 1/2 cup (1 stick) butter
Semisweet chocolate, melted:
6 squares (1 oz. each)
1 cup (6 oz.) semisweet chocolate chips, melted
Semisweet chocolate chips:
1 cup
1 cup chopped semisweet chocolate
Semisweet chocolate:
1 square (1 oz.)
1 square unsweetened chocolate plus 1 tablespoon sugar
Unsweetened chocolate:
1 square (1 oz.)
<3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter, margarine or shortening
Pecans Walnuts, almonds or hazelnuts
Chunky peanut butter Creamy peanut butter
Chopped apples Drained chopped canned apples
Fresh blueberries Frozen blueberries (do not thaw)
Active dry yeast:
1 1/4-ounce envelope
A little less than 1 tablespoon active dry yeast from a jar
Active dry yeast:
1 1/4-ounce envelope
1 .6-ounce cake compressed, fresh yeast (method of preparing recipe will need to be changed)
Orange peel, fresh, grated:
1 teaspoon
1 teaspoon dried orange peel
Lemon peel, fresh, grated:
1 teaspoon
1 teaspoon dried lemon peel
Bread crumbs, dry:
1 cup
1 cup of Quaker Quick or Old Fashioned Oats
Herbs, fresh, chopped:
1 tablespoon
3/4 to 1 teaspoon dried herbs
Honey: 1 cup 1-1/4 cups sugar plus 1/4 cup water