baking substitutions Recipe
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Ingredients: |
Ingredients: 1 tsp baking powder: ¼ tsp baking soda + ½ tsp cream of tartar 1 cup packed brown sugar: 1 cup granulated sugar + ¼ cup molasses 1 egg: 2 Tbsp water + ½ tsp baking powder for cookies/cakes OR ½ banana or ¼ cup applesauce for batter bread or brownies 1 cup butter: 7/8 cup vegetable oil + ½ tsp salt 1 tsp lemon juice: ½ tsp vinegar 1 cup buttermilk: 1 cup plain yogurt 1 cup half & half: 7/8 cup whole milk + 2 Tbsp melted unsalted butter 1 cup honey: ¾ cup sugar + ¼ cup liquid 1 cup corn syrup: 1 cup sugar + ¼ cup liquid 1 tsp cornstarch for thickening: 2 tsp flour 1 cup cream: 1/3 cup butter + 2/3 cup milk 1 oz unsweetened chocolate: 4 Tbsp Cocoa powder + 1 Tbsp butter 1 cup sour cream: 1 cup milk + 1 1/3 Tbsp vinegar 1 cup sugar: ¾ cup honey + ¼ cup flour 1 cup powdered sugar: 1 cup sugar + 1/3 tsp. cornstarch, Blend small batches in a blender until powdered. 1 cup whole milk: ¾ cup evaporated milk + ¼ cup water
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Directions: |
Directions:Before and After Cooking Measurements
Cereals: Cornmeal – 1 cup = 5/12 cups cooked Macaroni – 1 cup = 2 cups cooked Egg Noodles – 3 cups = 3 cups cooked Quick Oats – 1 cup = 1 ¾ cup cooked Rice, long grain – 1 cup = 3 cups cooked Spaghetti – 8 oz = 4 cups cooked
Dried Fruit: Apples – 4 cups = 5 cups cooked Apricots – 3 cups = 4 cups cooked Peaches – 3 cups = 5 cups cooked Pears – 3 cups = 5 cups cooked
Dried Beans: Kidney, navy etc – 1 cup = 2 ¼ cups cooked
Fresh Fruit: Apple – 3 medium = 2 ¾ cups diced/sliced Avocado – 1 lb (8 to 12) = 2 ½ cups sliced Banana – 1 lb (3 to 4) – 2 c sliced or 1 1/3 cup mashed Lemon – 1 medium = 3 Tbsp juice
Fresh Vegetables: Carrots – 1 lb (6 to 8 med) = 3 cups shredded Celery – 1 med bunch = 4 ½ cups chopped Green Onion – 1 bunch = ½ c sliced Green Pepper – 1 large = 1 cup diced Onion – 1 medium = ½ cup chopped Potato – 3 medium = 2 cups cubed |
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