| Ingredient |
Amount |
R |
| Allspice |
1
tsp. |
1/2
t. cinnamon + 1/2 t. ground cloves |
| Apple Pie Spice |
1 tsp. |
1/2 t. cinnamon, 1/4 t. nutmeg, 1/8 t.
allspice, 1/8 t. cardamom. |
| Arrowroot powder |
1 tsp |
1 T flour or 1 1/2 t. cornstarch |
| Baking Powder |
1 tsp. |
1/3 t. baking soda +1/2 t. cream of
tartar. |
| Beau
Monde seasoning |
1 tsp. |
1
tsp. seasoned salt or 1/2 tsp. salt |
| Biscuit Mix |
1 cup |
Mix together 1 c flour, 1 1/2 t. baking
powder, 1/2 t. salt, & 3 T shortening til crumbly. |
| Broth |
1 cup |
1 t.
bouillon or broth powder plus 1 cup boiling water |
| Bouillon |
1 cube |
1 t. bouillon or broth powder |
| Brown Sugar |
1 cup |
1 cup granulated sugar + 2 T molasses
or
sorghum
or dark corn syrup. |
| Butter |
1 cup |
1 cup +2 T. margarine |
| Buttermilk |
1 cup |
1 cup thick sour cream, or 1 cup yogurt
or 1 cup milk + 1T. lemon juice
or 4 T buttermilk powder +1 c. water
blended. |
| Cake Flour |
1 cup |
Replace 2 T of flour with 2 T cornstarch
when using all-purpose flour or use 1 cup Pastry flour |
| Chili Sauce |
1 cup |
1 c tomato sauce, 1/4 c brown sugar, 2 T
vinegar, 1/4 t cinnamon, dash of ground cloves and allspice. |
| Chives, fresh chopped |
1 cup |
1 t. dried chives
or 2 tsp finely chopped green onion tops |
| Chocolate |
1 oz square |
3 T cocoa + 1 T butter
or 3 T. carob
powder + 1 T. butter |
| |
6 oz pkg semisweet chips,
melted |
6 T cocoa powder
or carob powder +1/2 c
sugar+1/4 c shortening. Or 2 (1oz) squares |
| |
4 oz bar sweet cooking
chocolate |
3 T cocoa or carob powder, 4 1/2 T sugar +
3 T shortening. |
| Confectioners sugar |
1 cup |
1 c granulated sugar plus 1 T cornstarch
processed together in food processor until powdery. |
| Corn Syrup |
1 cup |
1 c granulated sugar + 1/4 c liquid cooked
til thickened
or 1
c tapioca syrup
or 1 c brown rice syrup
or 1 c. white rice syrup |
| Cornstarch |
1 T |
1 1/2 -2 T flour,
or 4 t. minute tapioca,
or 1 T clear jel
or 1 T arrowroot powder |
| Cream |
1 cup |
3/4 c. milk +1/4 c butter
or 1 c
evaporated milk. |
| Cream cheese |
|
Skim milk ricotta cheese or low fat
cottage cheese beaten until smooth. |
| Cream
of tartar |
1/2
t |
1
1/2 t vinegar or lemon juice |
| Dill |
3
heads |
1 T
dill seed or weed |
| Eggs |
1 whole egg |
2 egg yolks + 1 T water
or 1 T dried egg
powder +2 T. water
or 1 1/2 t Ener-G Egg Replacer + 1 T water. |
| |
1 egg white |
1 T dried egg white powder + 2 T water |
| Flour, all purpose |
1 cup |
1 c. pastry flour plus 2 T |
|
pastry |
1 cup |
1 c. all purpose minus 2 T |
|
self rising |
1 cup |
1 c all purpose plus 1 t. baking powder
plus 1/2 t salt |
| Garlic |
1 clove garlic |
1/8 t. garlic powder
or 1/4 t. garlic salt
(reduce salt in recipe by 1/8 t.) |
| Ginger |
1/8
tsp |
1 T
candied ginger rinsed in water to remove sugar finely ground or 1/2 t raw
ginger |
| Herbs, fresh |
1 T |
1 t. dried herbs |
| Honey |
1 cup |
1 c granulated sugar + 1/4 c. liquid;
or 1
c corn syrup;
or 1 c. sorghum
or 1 c. rice syrup
or 1 c. tapioca syrup |
| Horseradish |
1
T fresh |
2 T
prepared or 1 t. dried ground |
| Gelatin, flavored |
1-3 oz package |
1 T. unflavored gelatin and 2 c. fruit
juice |
| Lemon |
1 t. grated peel |
1/2 t lemon extract |
| |
juice of 1 lemon |
2-3 T lemon juice |
| |
rind of 1 lemon |
2-3 t. grated rind |
| Mayonnaise |
1 cup used in dressing |
1 c sour cream
or 1 c yogurt
or 1 c cottage cheese pureed in blender |
| Milk |
1 c whole milk |
1/2 c evaporated milk + 1/ c water;
1/3 c
nonfat dry milk + 3/4 c water + 2 T fat. |
| Milk,
Sweetened condensed |
1
can |
Heat
together 1/2c +2 T evaporated milk, 1 c sugar, 3 T butter
or combine 1c +2T dry milk powder with 1/2 c water, mix well then add 3/4
c sugar and stir until smooth. |
| Mint |
1/4
c chopped fresh |
1 T
dried |
| Mushrooms |
8 oz fresh |
1 - 6 oz can
or 1/4 c dried +1/2 c
warm water |
| Mustard |
1 T prepared |
1 t. ground yellow mustard |
| Onion |
1 medium |
2 T minced dried
or 1 t onion powder
or 2
t onion salt (reduce salt in recipe by 1 t.) |
| Orange |
juice of 1 orange |
1/3-1/2 cup juice |
| |
rind of 1 orange |
2-3 T grated orange rind |
| Parsley |
1
Tbsp fresh |
1 t.
dried |
| Peppers, green bell |
3 T fresh |
1 T dried |
|
red bell |
3 T fresh |
1 T dried
or 2 T pimientos chopped |
| Pumpkin pie spice |
1 tsp |
1/2 t cinnamon, 1/4 t. ginger, 1/8 t.
allspice, 1/8 t. nutmeg. |
| Powdered sugar |
1 1/3 cup |
Combine 1 c granulated sugar + 1 T
cornstarch in blender and process til powdery |
| Rennet |
1
Tablet |
1
Tbsp liquid rennet |
| Shortening |
1 cup |
1 c. margarine,
3/4 c chicken fat,
7/8 c.
butter,
7/8 c oil,
7/8 c lard,
3/4 c. bacon fat. |
| Sour cream |
1 cup for baking |
7/8 c thick sour milk + 3 T
margarine
or 1/4 c sour cream powder + 1 c water. |
| |
1 cup for cooking |
1 c. plain yogurt,
or 1 c cottage cheese
creamed in blender with 1 T lemon juice;
or 1 T. lemon juice and
evaporated milk to make 1 c.
or 1 c. cool whip plus 1/4 t. lemon extract
or 1/2 c milk + 2 T mayonnaise
or 1/4 c sour cream powder + 1 c. water. |
| Stuffing |
8 oz commercial stuffing
mix |
4 1/2 c. home-made seasoned croutons |
| |
11 oz bag commercial
stuffing mix |
10 c. home made seasoned croutons |
| Sugar |
1 c |
1 c. honey or 1 c. corn syrup
or 1 c
molasses
or 1 c. sorghum (reduce liquid in recipe by 1/4 c.) |
| Tapioca |
2 T |
3 T flour |
| Tartar sauce |
1/2 c |
6 T mayonnaise + 2 T sweet pickle relish +
1 T lemon juice |
| Tomato catsup |
1 cup |
1 c. tomato sauce + 1/4 c sugar +2 T
vinegar |
| Tomato juice |
1 cup |
1/2 c. tomato sauce + 1/2 c water |
| Tomato paste |
1 T. |
1 T catsup |
| Tomato puree |
1 c |
2 T tomato paste + water
or tomato juice
to make 1 cup |
| Tomato sauce |
2 c |
1 c tomato puree
or 2 t catsup+ tomato
juice to make 1 c. |
| Tomatoes canned |
1 cup |
1 1/3 c cut up fresh tomatoes simmered 10
min |
| Vanilla
bean |
1
inch piece |
1
tsp flavoring |
| Vinegar |
1 T |
1 T lemon juice |
| Whipping Cream |
1 c unwhipped |
1 envelope whipped topping mix;
or chill
2/3 c evaporated milk, bowl and beaters and whip;
or 2 cups Cool
whip. |
| Worcestershire sauce |
1t |
1 t bottled steak sauce |
| Yeast Cake |
1 - 2oz cake |
3 packages of dry yeast
or 3 T. yeast |
| Yeast, dry |
1 envelope |
1 Tablespoon |
| Yogurt |
1 cup |
1 cup thick sour milk or buttermilk |
