Substitutions List

Common Substitutions
Allspice, 1 teaspoon dried
½ teaspoon ground cinnamon plus ½ teaspoon ground cloves

Amaretto, 2 Tablespoons
¼ to ½ teaspoons almond extract

Apple Pie Spice, 1 teaspoon
½ teaspoon ground cinnamon + ¼ teaspoon ground nutmeg + 1/8
teaspoon ground cardamom

Baking Powder (1 teaspoon)
•        ¼ teaspoon baking soda + ½ teaspoon cream of tartar.  
Use immediately.
•        ¼ teaspoon baking soda + ½ cup yogurt, buttermilk or
sour cream.

Bitter Chocolate (Substituting Cocoa)
Subtract the weight of the cocoa from the original weight of
the chocolate.  Divide this difference by 2 and add this amount
of shortening.

Brown Sugar (Light) 1 Cup
1 cup granulated sugar (white) + 2 T molasses

Brown Sugar (Dark) 1 Cup
1 Cup granulated sugar (white) + 2 T molasses

Buttermilk (1 Cup) NOTE: Give substitutions 15 minutes
reaction time.   Do not use these substitutions for salad or
other dressings, or ceviche.
•      1 cup milk + 1T lemon juice or white vinegar (Let stand 5
minutes before using.)
•        1 cup milk + 1 teaspoon cream of tartar

Cake Flour (1 Cup)
7/8 cup all purpose flour + 2 T cornstarch

Cheese
•        Asiago:  Equal parts of Parmesan
•        Ricotta:  Equal parts of Cottage cheese       

Chocolate, Semisweet (1 ounce)
1 ounce unsweetened chocolate + 1 T sugar

Chocolate, Unsweetened (1 ounce)
3 T unsweetened cocoa + 1 T butter

Chocolate Chips, Semi-sweet (1/2 cup)
½ cup semisweet chocolate

Cocoa (Substituting Bitter Chocolate)
Multiply the weight of the cocoa by 8/5.  This is how much
chocolate you need to use.  Then you also need to reduce the
amount of the shortening in the recipe to compensate for the
fat in the chocolate.  Subtract the weight of the cocoa from
the weight of the chocolate.  Divide by 2 and reduce the weight
of the shortening in your recipe by this amount.

Cornstarch (1 Tablespoon)
2 T all-purpose flour

Cream, Light (1 Cup)
2 T butter + 1 cup minus 2 T milk

Cream, Heavy (1 Cup)
1 cup Evaporated milk
NOTE:  This is not appropriate for whipped cream and many
baked goods

Eggs
2 Large = 3 small
1 Cup = 5 whole = 8 egg whites = 12 egg yolks

Fish Sauce (1/4 cup)
¼ cup Worcestershire sauce or light soy sauce with salt

Flour (1 Tablespoon) FOR THICKENING PURPOSES ONLY
1-1/2 teaspoons cornstarch

Flour, Self rising (1 Cup)
1 cup AP flour + 1-1/2 tsp. baking powder + ½ tsp. salt

Garlic, 1 clove
1/8 teaspoon garlic powder or minced dried garlic

Gelatin (1 sheet)
¼ ounce unflavored powdered gelatin granules

Ginger, Fresh (1 Tablespoon)
1/8 teaspoon ground ginger

Half and Half (1 Cup)
•        ¾ cup whole milk + ¼ cup heavy cream  OR
•        2/3 cup skim or low fat milk + 1/3 cup heavy cream
•        7/8 cup milk + 3  T butter

Herbs (fresh):  For every Tablespoon fresh herbs, use 1
teaspoon dried herbs

Honey (1 Cup)
3/4 cups sugar + ¼ cup liquid

Lemon, 1 medium, juiced
2-3 T bottled lemon juice

Lemon Grass
Equal amounts of grated lemon zest sprinkled with a little bit
of fresh lemon juice

Lemon Peel (1 teaspoon)
½ tsp. lemon extract

Milk, Whole (1 Cup)
•        5/8 cup skim milk + 3/8 cup half and half
•        2/3 cup 1% milk + 1/3 cup half and half
•        ¾ cup 2 % milk + ¼ cup half and half
•        7/8 cup skim milk + 1/8 cup heavy cream
•        ½ cup evaporated milk + ½ cup water

Milk, Substituting Dry Milk for Liquid Milk