Substitutions: When a recipe calls for this, you can use that…

I found this list many years ago in the Richmond Times-Dispatch newspaper. It’s a terrific list of what items you might have in your cupboard to substitute for ingredients you find you don’t have when you are making a recipe. Instead of running to the store, try these substitutions.

When the recipe calls for: You can substitute:
Baking products
1  cup self-rising flour 1 cup all-purpose flour, 1 1/4 teaspoons baking powder and 1/4 teaspoon salt
1 cup self-rising cornmeal 1/2 cup all-purpose flour, 1/2 cup cornmeal, 1 1/4 teaspoons baking powder, 1/4 teaspoon salt, 2 tablespoons fat
1 cup cake flour 1 cup LESS 2 tablespoons all-purpose flour
1 cup all-purpose flour 3/4 cup whole-wheat flour
1 teaspoon baking powder 1/2 teaspoon cream of tartar PLUS 1/4 teaspoon baking soda OR 1/4 teaspoon baking soda PLUS 1/2 cup buttermilk (reduce liquid ingredients by 1/2 cup)
1 tablespoon active dry yeast 1 cake compressed yeast
1 tablespoon cornstarch 2 tablespoons flour
2 teaspoons arrowroot 1 tablespoon corn starch
2 teaspoons tapioca 1 tablespoon flour
1 cup confectioners’ sugar 7/8 cup granulated sugar PLUS 1/4 teaspoon cornstarch mised at high in blender
1 cup granulated sugar 1 cup firmly packed brown sugar OR 13 tablespoons honey (when baking, decrease liquid ingredients by 3 tablespoons OR increase flour by 3 tablespoons) OR 2 cups sifted confectioners’ sugar
1 cup light brown sugar 1 cup granulated sugar PLUS 3 tablespoons molasses OR 1/2 cup dark brown sugar PLUS 1/2 cup granulated sugar
1 cup dark brown sugar 1 cup light brown sugar PLUS 1 tablespoon molasses
1 cup light corn syrup 1 1/4 cups granulated sugar PLUS 1/3 cup water, boiled until syrupy
1 cup dark corn syrup 3/4 cup light corn syrup PLUS 1/4 cup light molasses OR 1 1/4 cup dark brown sugar PLUS 3 tablespoons water
1 cup honey 1 1/4 cups granulated sugar PLUS 1/4 cup water
1/4 cup sugar (for baking) 1 teaspoon (3 packets) Sweet ‘N Low or Sweet One artificial sweetener OR 1/4 cup Splenda
Herbs & Spices
1 teaspoon allspice 1/2 teaspoon cinnamon PLUS 1/8 teaspoon ground cloves
1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon PLUS 1/4 teaspoon nutmeg PLUS 1/8 teaspoon EACH: allspice, cardamom
1 clove garlic 1/8 teaspoon garlic powder OR 1/4 teaspoon garlic salt (reduce salt in recipe by 1/2 teaspoon)
1 tablespoon fresh ginger 1/8 teaspoon powdered ginger
1 tablespoon fresh herbs 1 teaspoon dried herbs
1 tablespoon instant dry onion 1/4 cup chopped fresh onion OR 1/2 teaspoon onion powder
1 teaspoon Italian Seasoning 1/4 teaspoon EACH: oregano, basil, thyme and rosemary PLUS dash of cayenne pepper
1/2 teaspoon celery seed 1 tablespoon finely chopped celery leaves
1 teaspoon mace 1 teaspoon nutmeg, allspice OR cinnamon
Fresh parsley Celery tops (for flavoring soups and stews)
1 tablespoon prepared mustard 1/2 teaspoon dry mustard PLUS 2 teaspoons vinegar
1 teaspoon lemon juice 1/2 teaspoon vinegar
1 teaspoon grated lemon zest 1/2 teaspoon lemon extract OR 1/2 teaspoon dried peel OR 1 teaspoon grated orange OR lime zest
1/2 cup soy sauce 3 tablespoons Worcestershire sauce PLUS 1 tablespoon water
1 cup whipping cream 3/4 cup milk PLUS 1/3 cup butter (for baking only; it will NOT whip)
1 cup commercial sour cream 7/8 cup buttermilk OR yogurt PLUS 3 tablespoons butter or margarine
1 cup whole milk 1/2 cup evaporated milk PLUS 1/2 cup water OR 1 cup water PLUS 1/3 cup nonfat dry milk powder
1 cup butter 7/8 cup oil 14 tablespoons solid shortening
1 cup buttermilk OR yogurt 1 tablespoon vinegar OR lemon juice PLUS enough milk to make a cup
1 ounce unsweetened chocolate 3 tablespoon unsweetened cocoa PLUS 1 tablespoon shortening OR oil
2 ounces semi-sweet chocolate 1 ounce unsweetened chocolate PLUS 2 tablespoons sugar OR 1/3 cup semi-sweet chocoate pieces
1/4 cup dried bread crumbs 1/4 cup cracker crumbs OR 2/3 cup rolled oats OR 3/4 cup soft bread crumbs
1 cup grated coconut 1 1/3 cup flaked coconut
1 cup coconut milk or cream 1 cup milk or cream OR 1 cup milk or cream PLUS 1/4 teaspoon coconut extract

About Lois

My husband, Don Crawford, and I love to cook. For me, it's more about eating delicious food than the actual cooking. I like to cook mostly because I like to eat, and I like the proud sense of accomplishment when the food I make is appreciated by others. For Don, it's all about presentation. So we make a good team. I'm too impatient to create beautiful presentations (usually), but he sweeps in and takes over so it all turns out great. All our recipes are tried and true!
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