Ingredient Substitutions

Inevitably, we find ourselves without an ingredient called for in a recipe. What to do?! Look no further. These useful ingredient substitutions should meet your need & keep you cooking & baking for a long time.

Apple pie spice, 1 teaspoon = 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and dash ground cloves or ginger

Baking powder, 1 teaspoon = 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda

Buttermilk, 1 cup = 1 Tablespoon lemon juice or white vinegar plus enough milk to equal 1 cup (let stand 5 minutes before using); or 1 cup plain yogurt

Catsup, 1 cup = 1 cup tomato sauce plus 1/2 cup sugar and 2 Tablespoons vinegar (for use in cooking)

Chili sauce = 1 cup catsup plus 1 to 2 teaspoons horseradish

Flour, self-rising, 1 cup = 1 cup all-purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda

Half and half or light cream, 1 cup = 1 Tablespoon melted butter or margarine plus enough whole milk to equal 1 cup

Herb, dried, 1 teaspoon = 1/2 teaspoon ground herb

Herb, fresh, 1 Tablespoon = 1/2 teaspoon to 1 teaspoon dried herb, crushed

Lemon juice, 1 teaspoon = 1/2 teaspoon vinegar

Milk, whole, 1 cup = 1/2 cup evaporated milk plus 1/2 cup water; or 1 cup water plus 1/3 cup nonfat dry milk powder

Poultry seasoning, 1 teaspoon = 3/4 teaspoon dried sage, crushed, plus 1/4 teaspoon dried thyme or marjoram, crushed

Pumpkin pie spice, 1 teaspoon = 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg

Sour cream, dairy, 1 cup = 1 cup plain yogurt

Tomato sauce, 2 cups = 3/4 cup tomato paste plus 1 cup water

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Julie DeHart is the mother of 5 and author of www.keep-your-home-cooking.com/ Visit her site for home organization & cleaning tips, parenting tips, conversation starters, cooking techniques and delicious, easy recipes. www.keep-your-home-cooking.com/ingredient-substitutions

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