The Busy Parents' Cookbook by members of the December 1995 Parents mailing list
Substitutions	Back to cookbook front page On to weights, measures, & temperatures

Missing an ingredient

Sometimes emergency substitutions can be made if you're out of something... the results may vary slightly, though.
Most of these are from Anne Kruppa. Thanks, Anne!

Baking

1 tsp baking powder
1/4 tsp baking soda + 1/2 tsp cream of tartar

1 pkg active dry yeast
1 Tbsp dry yeast
or 1 cake compressed yeast (crumbled)

1 cup honey
1-1/4 cup sugar + 1/4 cup liquid

1 cup cake flour
1 cup sifted all-purpose flour

1 cup oil
1/2 pound butter or margarine

1 cup brown sugar
1 cup granulated sugar

Chocolate

1 oz (1 square) unsweetened chocolate
3 tbsp cocoa + 1 tbsp shortening or margarine

1 oz (1 square) semi-sweet chocolate
1 square unsweetened chocolate + 1 Tbsp sugar

Dairy products

1 cup whole milk
1/2 cup evaporated milk + 1/2 cup water
or 1 cup reconstituted nonfat dry or skim milk + 2 tsp butter or oil.

1 cup buttermilk or "sour" milk
1 Tbsp cider vinegar or lemon juice + enough milk to equal one cup and allowed to stand 5 minutes

1 cup dairy sour cream
1 cup plain yogurt
or 1 cup evaporated milk + 1 tbsp vinegar
or 1 cup cottage cheese mixed in a blender with 2 Tbsp milk and 1 Tbsp lemon juice

1 cup half-and-half
7/8 cup milk + 3 tbsp margarine or butter
or 1 cup evaporated milk

Miscellaneous

1/2 pound fresh mushrooms
4-oz can mushrooms

Legumes
With the exception of lentils, dried beans can be used interchangeably to suit personal taste

1 tsp pumpkin pie spice
Combination of 1/2 tsp cinnamon, 1/2 tsp ginger, 1/8 tsp ground allspice, 1/8 tsp nutmeg

1 tsp dry mustard
2 tsp prepared mustard

1 Tbsp cornstarch
1 Tbsp flour
or 1-1/3 tbsp quick-cook tapioca

1 Tbsp flour
1/2 Tbsp cornstarch
or 2 tsp quick-cook tapioca
or 2 egg yolks

1 Tbsp tapioca
1-1/2 Tbsp all-purpose flour

Skinny substitutions

There are lots of quick, simple substitutions that will lower the fat, calories, and/or cholesterol content of the dish you're making, with little or no change in what the dish is "like." Try one or two yourself...
Look for these soon.

Problems? Comments? Suggestions?
Email the editor, Barbara Laufersweiler (bpeditor@laufers.com)