#HOW TO MAKE BAKING POWDER WITH LEMON JUICE PLUS#
Substitute with 1 cup margarine or 7/8 to 1 cup hydrogenated fat plus ½ teaspoon salt or 7/8 cup lard plus ½ teaspoon salt or 4/5 cup bacon fat, clarified or 3/4 cup chicken fat, clarified or 7/8 cup oil.Īllspice, 1 teaspoon. Substitute with 1 cup melted shortening.īutter, 1 cup. Substitute with 1 cup cooking oil.Ĭooking oil, 1 cup. For use in baking, substitute with 7/8 cup lard or 1 1/8 cups butter or margarine (decrease salt in recipe by 1/2).
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Equivalent1 pound = 4 cups sifted or 3 1/3 cups unsifted. Substitute with 1 cup unsifted all-purpose flour minus 2 tablespoons or 1 cup plus 2 tablespoons cake flour.
Check out the article What is the Shelf Life of Flour? 6 Commonly Used FloursĪll-purpose flour, 1 cup sifted. Substitute with 1/2 tablespoon cornstarch, potato starch, rice starch or arrowroot starch or 1 tablespoon quick-cooking tapioca.įlour is a pantry staple that is always worth keeping on hand and buying in bulk. Substitute 1 1/4 cups sugar plus 1/4 cup water.įlour used as thickener, 1 tablespoon. Substitute with 1 cup sugar plus 1/4 cup water. Equivalent1 pound brown sugar = 2 1/4 cups firmly packed.Ĭorn syrup, 1 cup. Equivalent1 pound granulated sugar = 2 1/4 cups.īrown sugar, 1 cup (firmly packed). For each cup of honey in baked goods, add 1/2 teaspoon soda. Substitute with 1 cup corn syrup, 1 cup molasses or 3/4 cup honey (decrease liquid called for in recipe by 1/4 cup) or 1 cup brown sugar, firmly packed. Substitute with 1 cup plain yogurt or 7/8 cup sour milk plus 1/3 cup butter. Or 1 3/4 teaspoons cream of tartar plus 1 cup milk or 1 cup plain yogurt. Substitute with 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup. Heat and stir until sugar and butter dissolve.īuttermilk or sour milk, 1 cup. Or 1/3 cup plus 2 tablespoons evaporated milk, 1 cup sugar and 3 tablespoons melted butter or margarine. Substitute with 1 cup plus 2 tablespoons dry milk plus 1/2 cup warm water mix well, add 3/4 cup sugar and 3 tablespoons melted butter or margarine. Milk, sweetened, condensed, 1 can = 1 1/3 cup. Substitute with 1/3 cup instant nonfat dry milk plus 1 cup minus 1 tablespoon water or 3 tablespoons sifted regular nonfat dry milk plus 1 cup minus 1 tablespoon water. For use in cooking and baking, substitute with 3/4 cup milk and 1/3 cup butter or margarine. For use in cooking and baking, substitute with 7/8 cup milk and 3 tablespoons butter or margarine or 1 cup evaporated milk, undiluted.Ĭream, heavy (36-40% fat), 1 cup (2-2 1/2 cups whipped). Substitute with 2 egg yolks or 3 tablespoons plus 1 teaspoon thawed frozen egg or 2 tablespoons and 2 teaspoons dry whole egg powder plus an equal amount of water. Substitute with 1 package active dry yeast or 1 compressed yeast cake. Molasses is acidic enough that it releases carbon dioxide.) (Note about molasses in order for carbon dioxide to be released and cause the product to rise, an acid ingredient must be present to react with the soda. Substitute with 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar or 1/4 teaspoon soda plus 1/2 cup fully soured milk or buttermilk or 1/4 teaspoon baking soda plus 1/2 tablespoon vinegar or lemon juice used with milk to make 1/2 cup or 1/4 teaspoon baking soda plus 1/4 to 1/2 cup molasses. The following is a list of ingredient substitutions.īaking powder, 1 teaspoon. A recipe substitution can sometimes alter the flavor, color, texture or volume of the food, but will still result in an acceptable finished product. Before making a trek to the grocery store, remember that your cupboards may still hold options. It is frustrating to be in the middle of a baking project and find you are missing a key ingredient.
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