Tips,Tricks, & Ideas
| 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; the 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. |
| 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 |
| 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 |
Want to brush up your Vocabulary? Refer to our Baker's Glossary
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