Monday, April 28, 2008

Make-it-Yourself Monday: Ingredient substitutions

In this week's Make-it-Yourself Monday feature, we're focusing on ingredient substitutions. The following is taken primarily from the NDSU's Ingredient Substitution listing. More substitution ideas may be found on their site.

Baking powder: 1 teaspoon

1/4 teaspoon baking soda and
5/8 teaspoon cream of tartar

1/4 teaspoon baking soda and
1/2 cup sour milk or buttermilk or yogurt (decrease liquid in recipe by 1/2 cup)

1/4 teaspoon baking soda and
1/2 tablespoon vinegar or lemon juice used with sweet milk to make 1/2 cup (decrease liquid in recipe by 1/2 cup)

1/3 teaspoon baking soda and
1/2 teaspoon cream of tartar

Bread crumbs, dry: 1/3 cup

1 slice of bread

Bread crumbs, soft: 3/4 cup

1 slice bread

Butter: 1 cup

7/8 to 1 cup hydrogenated fat and
1/2 teaspoon salt

7/8 cup oil and
1/2 teaspoon salt

7/8 cup lard and
1/2 teaspoon salt

1 cup margarine

7/8 cup oil

Catsup*: 1 cup

1 cup tomato sauce
1/2 cup sugar
2 tablespoons vinegar

*for use in cooking

Chocolate chips, semisweet: 1 ounce

1 ounce sweet cooking chocolate

Chocolate, semisweet: 1-2/3 ounces

1 ounce unsweetened chocolate plus
4 teaspoons sugar

Chocolate, semisweet pieces melted: 6 ounce package

2 squares unsweetened chocolate
2 tablespoons shortening
1/2 cup sugar

Chocolate, unsweetened: 1 ounce or square

3 tablespoons cocoa plus
1 tablespoon butter, margarine, or shortening

Cocoa: 1/4 cup

1 ounce (square) chocolate (decrease fat called for in recipe by 1/2 tablespoon)

Cornstarch (for thickening): 1 tablespoon

2 tablespoons all-purpose flour

Cracker crumbs: 3/4 cup

1 cup bread crumbs

Cream cheese

Part skim milk ricotta cheese or lowfat cottage cheese, beaten until smooth

Cream, whipped

Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 teaspoon lemon juice. Whip until stiff.

Egg: 1 whole (3 tablespoons)

1 egg white and 2 teaspoons oil

2 egg whites

2 yolks and 1 tablespoon water (in cookies)

2 yolks (in custards, cream fillings and similar mixtures)

Garlic: 1 clove

1/8 teaspoon garlic powder

Herbs, dried: 1 teaspoon

1 tablespoon fresh, finely cut

Herbs, fresh: 1 tablespoon

1 teaspoon dried herbs, finely cut

1/2 teaspoon ground herbs

Milk, sour or buttermilk: 1 cup

1 cup minus 1 tablespoon sweet milk plus
1 tablespoon lemon juice or vinegar (allow to stand 5 to 10minutes)

1 cup sweet milk and
1 3/4 teaspoons cream of tartar

Mustard, dry: 1 teaspoon

1 tablespoon prepared mustard

Onion: 1 small

1/4 cup chopped, fresh onion

1 to 2 tablespoons minced onion

1 teaspoon onion powder

Orange: 1 medium

6 to 8 tablespoons juice

Parsley, dried: 1 teaspoon

3 teaspoons fresh parsley, chopped

Pumpkin pie spice: 1 teaspoon

1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon nutmeg

Sour cream, cultured: 1 cup

7/8 cup sour milk or buttermilk plus
1/3 cup butter or margarine

Blend until smooth:
1/3 cup buttermilk
1 tablespoon lemon juice
1 cup cottage cheese

1-1/8 cups non-fat dry milk powder
1/2 cup warm water
1 tablespoon vinegar
Mixture will thicken in refrigerator in a few hours

1 cup plain yogurt (in cooking add a tablespoon of cornstarch to prevent separating)

3/4 cup milk
3/4 teaspoon lemon juice
1/3 cup butter or margarine

Puree in blender:
1 cup cottage cheese
2-3 teaspoons of lemon juice

Sugar, brown: 1 cup, firmly packed

1 cup granulated sugar
1/4 cup molasses

Yogurt, plain: 1 cup

1 cup buttermilk

1 cup cottage cheese, blended until smooth

1 cup sour cream

For more Make-it-Yourself Monday features, click here.


Mama Bear said...

This is great, thank you!

Clean ClutterFree Simple said...

I'll use that catsup recipe! I just hate using a cup of prepared (expensive!) catsup as an ingredient. Great tips!