Baking Substitutions
May not be the healthiest substitutions, but in case you run out of one thing here are some options.
| Milk: 1 cup | 1/2 cup evaporated milk plus 1/2 cup water |
| Buttermilk or sour milk (for baking only): 1 cup |
1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup |
| Heavy or whipping cream (for baking, not whipping): 1 cup |
3/4 cup whole milk plus 4 tablespoons butter |
| Light cream: 1 cup | 7/8 cup (7 oz.) milk plus 3 tablespoons butter |
| Cornstarch: 1 tablespoon |
2 tablespoon all-purpose flour |
| Baking powder: 1 teaspoon |
Mix together 1/2 teaspoon baking soda plus 1 teaspoon cream of tartar, then measure out 1 teaspoon. Throw out the unused mixture. |
| Unsweetened chocolate: 1 square (1 oz.) |
3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter, margarine or shortening |
| Semisweet chocolate: 1 square |
1 square unsweetened chocolate plus 1 tablespoon sugar |
| Cake flour: 1 cup | 1 cup all-purpose flour less 2 tablespoons. Stir in 2 tablespoons cornstarch. |
| Self-rising flour: 1 cup | 1 cup all-purpose flour + 1-1/2 teaspoons baking powder and 1/2 teaspoon salt |
| Packed brown sugar: 1 cup |
1 cup granulated (white) sugar + 2 tablespoons molasses or dark corn syrup |
| Granulated (white) sugar: 1 cup |
1 cup packed brown sugar |
| Granulated (white) sugar: 1 cup |
3/4 cup honey; reduce other liquid in recipe by 1/4 cup or add 1/4 cup flour if there is no other liquid in the recipe |
| Granulated (white) sugar (in recipes other than baked goods): 1 cup |
2 cups sifted powdered (confectioners’) sugar |
| Sifted powdered (confectioners’) sugar: 1 cup |
1/2 cup granulated (white) sugar |
| Margarine: 8 tablespoons or 1/2 cup (1 stick) |
8 tablespoons or 1/2 cup (1 stick) butter |
| Semisweet chocolate, melted: 6 squares (1 oz. each) |
1 cup (6 oz.) semisweet chocolate chips, melted |
| Semisweet chocolate chips: 1 cup |
1 cup chopped semisweet chocolate |
| Semisweet chocolate: 1 square (1 oz.) |
1 square unsweetened chocolate plus 1 tablespoon sugar |
| Unsweetened chocolate: 1 square (1 oz.) |
|
| Pecans | Walnuts, almonds or hazelnuts |
| Chunky peanut butter | Creamy peanut butter |
| Chopped apples | Drained chopped canned apples |
| Fresh blueberries | Frozen blueberries (do not thaw) |
| Active dry yeast: 1 1/4-ounce envelope |
A little less than 1 tablespoon active dry yeast from a jar |
| Active dry yeast: 1 1/4-ounce envelope |
1 .6-ounce cake compressed, fresh yeast (method of preparing recipe will need to be changed) |
| Orange peel, fresh, grated: 1 teaspoon |
1 teaspoon dried orange peel |
| Lemon peel, fresh, grated: 1 teaspoon |
1 teaspoon dried lemon peel |
| Bread crumbs, dry: 1 cup |
1 cup of Quaker Quick or Old Fashioned Oats |
| Herbs, fresh, chopped: 1 tablespoon |
3/4 to 1 teaspoon dried herbs |
| Honey: 1 cup | 1-1/4 cups sugar plus 1/4 cup water |
