All-purpose flour
- 1 cup | = 1 cup cake flour plus 2 tablespoons |
Baking powder
- 1 teaspoon | = 1/2 teaspoon cream of tartar plus 1/4 teaspoon soda |
Broth or Stock
- 1 cup | = 1 bouillon cube dissolved in 1 cup boiling water when you run out of an ingredient in a recipe. |
Buttermilk
- 1 cup | = 1 tbsp. lemon juice or vinegar plus enough whole milk to make 1 cup (let stand 5 minutes before using) or 1 cup whole milk plus 1 3/4 tsp. cream of tartar or 1 cup plain yogurt |
Cake flour
- 1 cup | = 1 cup sifted all-purpose flour minus 2 tablespoons |
Chocolate
- 1oz. square (unsweetened) | = 3 tbsp. unsweetened cocoa powder plus 1 tbsp butter or margarine |
Cornstarch
- 1 tablespoon | = 2 tablespoons all-purpose flour |
Corn Syrup
- 1 cup | = 1 cup granulated sugar plus 1/4 cup liquid |
| Cracker Crumbs - 3/4 cup | = 1 cup dry bread crumbs |
Cream
- 1 cup (light) | = 2 tbsp. butter plus 1 cup minus 2 tbsp. milk |
Eggs
- 2 large | 3 small eggs |
Garlic
- 1 clove | = 1/8 tsp. garlic powder or minced dried garlic |
Herbs
- 1 tablespoon (fresh) | = 1 teaspoon dried herbs
or 1/4 teaspoon powdered herbs |
Honey
- 1 cup | = 1 1/4 cup granulated sugar plus 1/4 cup liquid |
Lemon Peel
- 1 tsp. (finely shredded) | = 1/2 tsp. lemon extract |
Milk
- 1 cup (whole) | = 1/2 cup evaporated milk plus 1/2 cup water or 1 cup reconstituted nonfat dry milk (plus 2 tsp. butter or margarine, if desired) |
Mushrooms
- 1 pound fresh | = 6 ounces canned mushrooms |
Mustard
- 1 tsp. (dry) | = 1 tbsp. prepared mustard |
Onion
- 1 small | = 1 tsp. onion powder or 1 tbsp. minced dried onion, rehydrated |
Parsley fresh
- 1/4 cup chopped | = 1 tablespoon dehydrated parsley |
Self-rising flour
- 1 cup | = 1 cup all-purpose flour plus 1 teaspoon baking powder and 1/2 teaspoon salt |
Sour Cream
- 1 cup | = 1 tablespoon lemon juice plus evaporated milk to equal 1 cup
or 1 cup yogurt
or 3 tablespoons butter plus 7/8 cup sour milk |
Sugar
- 1 cup (brown) | = 1 cup minus 1 tbsp. white sugar plus 1 1/2 tbsp. molasses |
Sugar
- 1 cup (granulated) | = 1 cup packed brown sugar or 2 cups sifted powdered sugar |
Tapioca
- 1 tablespoon | = 1 1/2 tablespoons all-purpose flour |
Tomatoes
- 2 cups (canned) | = 2 1/2 cups peeled fresh cooked tomatoes |
Tomato Sauce
- 2 cups | = 3/4 cup tomato paste plus 1 cup water |
Tomato Juice
- 1 cup | = 1/2 cup tomato sauce plus 1/2 cup water |
Vanilla Bean
- 1 piece | = 1 tsp. pure vanilla extract |
Whipping Cream
- 1 cup (whipped) | = 2 cups whipped dessert topping |
Yeast
- 1 package (active dry) | = 1 cake compressed yeast |
Yogurt
- 1 cup | = 1 cup buttermilk or sour milk |
