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Help in the Kitchen Food Substitutions by Cyndi Roberts Did you ever find yourself in the middle of making a recipe and discover that you're out of one of the ingredients? It happens to all of us at one time or another. The good news is that there are substitutions you can make--if you just know what they are! Here is a list of substitutions you can use in cooking: 1 cup honey = 1 1/4 cups sugar + 1/4 cup liquid 1 cup whole milk = 1/2 cup evaporated milk + 1/2 cup water 1 tsp.lemon juice = 1/2 tsp. vinegar 1 cup butter = 1 cup margarine or 7/8 cup vegetable oil 1 cup yogurt = 1 cup buttermilk 1 Tbsp. flour (for thickening) = 1/2 Tbsp. cornstarch or 2 tsps. quick-cooking tapioca 1 cup buttermilk = 1 or 2 Tbsps. lemon juice or or vinegar plus enough milk to make 1 cup 1 Tbsp. fresh herbs = 1 tsp. dried herbs 1 square unsweetened chocolate = 3 Tbsp. cocoa plus 1 Tbsp. shortening 1 tsp. baking powder = 1/3 tsp. baking soda plus 1/2 tsp. cream of tartar 1 cup all-purpose flour = 1 cup whole wheat flour 1 cup brown sugar = 1 cup white sugar plus 2 Tbsp. molasses 1 egg = 1 heaping Tbsp. soy flour plus 1 Tbsp. water 1 cup self-rising flour = 1 cup all-purpose flour plus 1 1/2 tsp. baking powder and 1/2 tsp. salt 1 tablespoon of dried minced onion = 1/4 cup raw minced onion Don't use a gallon of words to express a spoonful of thought! Cyndi Roberts is the editor of the "1 Frugal Friend 2 Another" bi-weekly newsletter and founder of the website of the same name. Visit http://www.cynroberts.com to find creative tips, articles, and a free e-cooking book. Subscribe to the newsletter and receive the free e-course "Taming the Monster Grocery Bill".

 

 

 

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