Ingredient Substitute List....

[Guest guest]

On another group I participate in, someone posted the below " substitute "

list. Now, not ALL of this is applicable to the SBD of course (and I'm not

going to edit the list) BUT, much of it is useful and can be used to adapt

ingredients within the SBD framework, so I thought I'd forward it over for

anyone interested.

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Ingredient Substitute List

Dairy

-1 cup butter = 1 cup margarine.

-1 cup margarine = 1 cup shortening & 1/2 tsp salt.

-1 cup margarine = 1 cup butter.

-1 cup margarine = 7/8 cup veg oil & 1/2 tsp salt.

-1 cup margarine = 7/8 cup lard & 1/2 tsp salt.

1 cup Butter = * 7/8 to 1 cup hydrogenated fat plus 1/2 tsp salt

-2 cups Milk, (whole) = 1 cup evaporated milk & 1 cup water.

-1 cup Half & Half Cream = 7/8 cup milk plus 1 tbsp butter

-1 cup heavy cream = 1 cup evaporated milk.

-1 cup heavy cream = 3/4 cup milk plus 1/3 cup butter

-1 cup light cream = 1 cup evaporated milk.

-1 cup whipped cream = 1 cup frozen whipped topping, thawed

-1 cup Buttermilk = 1/4 cup milk & 3/4 cup yogurt.

-1 cup Buttermilk = 1 tbsp vinegar or lemon juice and add enough milk

to make 1 cup,

let stand for 5 minutes & DO NOT STIR.

-1 cup Buttermilk = Use plain yogurt or thinned sour cream instead.

-1 cup Cultured milk = 1 tbsp vinegar or lemon juice and add enough

milk to make 1 cup, let stand for 5 minutes & DO NOT STIR.

-1 cup Crème fraiche = 1 cup of heavy cream and 1 tbsp plain yogurt,

stir together & let stand for 6 hours at room temperature.

SUGARS & SWEETENERS

-1 cup Sugar, white granulated = 1 & 1/3 cups brown sugar (lightly

packed)

-1 cup Sugar, white granulated = 1 & 1/2 cups molasses

-1 cup Sugar, white granulated = 2 cups corn syrup

-1 cup Sugar, white granulated = 3/4 cup honey

-1 cup Sugar, white granulated = 1 1/2 cups maple syrup

-2 tsp Sugar = 1 artificial sweetener packet

-1 oz unsweetened chocolate = 3 tbsp unsweetened cocoa plus 1 tbsp

shortening or veg oil

LEVENING & AGENTS

-1 tbs Cornstarch (for thickening) = 2 tbs flour or 4 tbs quick

cooking tapioca

-1 tsp Baking powder = 1/2 tsp cream of tartar & 1/4 tsp soda.

or 1/4 tsp baking soda plus 1/2 cup sour milk or buttermilk or yogurt

(decrease liquid called for in recipeby 1/2 cup)

or 1/4 tsp baking soda plus 1/2 tablespoon vinegar or lemon juice

used with sweet milk to make 1/2 cup (decrease liquid called for in

recipe by 1/2 cup)

or 1/4 tsp baking soda plus 1/4 to 1/2 cup molasses (decrease liquid

in recipe by 1 to 2 tablespoons)

or 1/3 tsp baking soda plus 1/2 tsp cream of tartar

Cream of Tartar substitute:

-1 tsp Baking powder = 1/2 tsp cream of tartar & 1/4 tsp soda.

In Cake or Cookie recipes:

If your recipe is calling for both baking soda and cream of tarter,

then omit both the baking soda & cream of tartar and just use baking

powder.

One teaspoon baking powder is equivalent to 1/4 teaspoon baking soda

plus 1/2 teaspoon cream of tartar. If there is additional baking

soda required, then just add it to the recipe.

- 2 tbs flour = 1 tbsp cornstarch

ALCOHOL SUBSTITUTES FOR COOKING

In place of the alcohol required in recipes use the following instead

For 1 Tbs. dry vermouth, use 1 Tbs. apple juice.

For 1 Tbs. sweet sherry, use 1 Tbs. apple cider.

For 1/4 cup brandy, port wine, rum, sweet sherry, or fruity liqueur,

use equal amount unsweetened apple or orange juice plus 1 tsp.

vanilla or other flavored extract.

For 1/4 cup red wine, use equal amount red grape juice or cranberry

juice.

For 1/4 cup white wine, use equal amount white grape juice or apple

juice.

For 2 Tbs. amaretto, use 1/4-1/2 tsp. almond flavored extract (add

water or grape juice if you need an equal volume).

For 2 Tbs. bourbon or sherry, use 1-2 tsp. vanilla extract (add water

or grape juice if you need an equal volume).

For 2 Tbs. brandy or rum, use 1/2-1 tsp. brandy or rum extract (add

water or grape juice if you need an equal volume).

For 2 Tbs. Grand Marnier or other orange-flavored liquer, use 2 Tbs.

unsweetened orange juice concentrate or 2 Tbs. orange juice and 1/2

tsp. orange extract.

For 2 Tbs. kahlua or other coffee/chocolate-flavored liqueur, use 1/2-

1 tsp. chocolate extract plus 1/2-1 tsp. instant coffee in 2 Tbs.

water.

For 2 Tbs. sherry or bourbon, use 1 to 2 tsp. vanilla extract.

[Guest guest]

You must have read my mind, .

I was just going to make a creamy zucchini chicken from the files (crockpot

recipes) and I don't have any 1/2 and 1/2 so I was wondering what I could

substitute!!

Thanks for posting it.

>

> On another group I participate in, someone posted the below " substitute "

> list. Now, not ALL of this is applicable to the SBD of course (and I'm

> not

> going to edit the list) BUT, much of it is useful and can be used to adapt

> ingredients within the SBD framework, so I thought I'd forward it over for

> anyone interested.

>

>

>

[Guest guest]

Just checked that recipe out! I know I will be making that this week!

MB.....

Re: Ingredient Substitute List....

You must have read my mind, .

I was just going to make a creamy zucchini chicken from the