Ingredients

Emergency Substitutions

Although the best results are achieved using the ingredients called for in recipes, emergency substitutions can sometimes be made. Recipe results may vary slightly. Some substitutions may cause a change in texture or flavor; therefore, use these substitutions only when necessary.

Baking

Ingredient Substitute
1 tsp. baking powder 1/2 tsp. baking soda plus 1/2 tsp. cream of tartar
1 pkg. active dry yeast 1 Tbsp. dry or 1 cake compressed yeast, crumbled
1 cup honey 1 1/4 cups sugar plus 1/4 cup liquid, or 1 cup molasses
1 cup corn syrup 1 cup sugar plus 1/4 cup water
1 cup cake flour 1 cup sifted all-purpose flour minus 2 Tbsp.
All-purpose flour An equal amount of whole wheat flour can be substituted in some breads, cookies and bars; texture will be coarser
1 whole egg For custards and puddings, 2 egg yolks, for cookies and bars, 2 egg yolks plus 1 Tbsp. water; liquid egg substitutes may sometimes be used

Dairy Products

Ingredient Substitute
1 cup whole milk 1/2 cup evaporated milk plus 1/2 cup water, or 1 cup nonfat milk or reconstituted nonfat dry milk plus 2 tsp. butter or oil
1 cup buttermilk or sour milk 1 Tbsp. cider vinegar or lemon juice plus enough milk to equal 1 cup, let stand 5 minutes
1 cup dairy sour cream 1 cup plain yogurt, or 1 cup evaporated milk plus 1 Tbsp. vinegar, or 1 cup cottage cheese mixed in blender with 2 Tbsp. milk and 1 Tbsp. lemon juice
1 cup half-and-half 7/8 cup milk plus 3 Tbsp. margarine or butter, or 1 cup evaporated milk
1 cup plain yogurt 1 cup sour milk or 1 cup buttermilk

Chocolate

Ingredient Substitute
1 ounce (1 square) unsweetened chocolate 3 Tbsp. cocoa powder plus 1 Tbsp. shortening or margarine
1 ounce (1 square) semisweet chocolate 1 square unsweetened chocolate plus 1 Tbsp. sugar, or 3 Tbsp. semisweet chocolate pieces
1/2 cup semisweet chocolate pieces for melting 3 ounces (3 squares) semisweet chocolate