Emergency Substitutions

FOOD SUBSTITUTIONS

1 t Baking Powder = 1/2 t cream of tarter plus 1/4 t baking soda
1 T Balsamic Vinegar = 1 T cider vinegar or red wine vinegar plus 1/2 t sugar
1/4 C dry Bread Crumbs = 1/4 C cracker crumbs or 1/4 C corn flakes
1 C Beef or Chicken Broth = 1 t or cube instant beef or chicken bouillon plus 1 C hot water
1 C Butter = 1 C shortening plus 1/4 t salt
1 C Buttermilk = 1 T lemon juice or vinegar plus enough milk to make 1 cup (let stand 5 minutes before using) or 1 C plain yogurt
1 T corn starch (for thickening)= 2 T all purpose flour
1 C Corn Syrup = 1 C granulated sugar plus 1/4 C water
Egg (whole) = 1 T powdered egg plus 2 T warm water or unflavored gelatin
1 C Half and Half = 1 T melted butter or margarine plus enough whole milk to make one cup
1 C Molasses = 1 C Honey
1 C Sour Cream = 1 C plain yogurt
1 C Sugar (granulated) = 1 C brown sugar or 2 C sifted powdered sugar or 2/3 C honey
1 C Brown Sugar = 1 C granulated sugar plus 1-2 T molasses
1 C Powdered Sugar = 1 C granulated sugar plus 1 t cornstarch ground in blender
1 C Tomato Juice = 1/2 C tomato sauce plus 1/2 C water
2 C Tomato Sauce = 3/4 C tomato paste plus1 C water
1 C Whole Milk = 5/8 skim milk plus 3/8 C half and half or 2/3 1% milk plus 1/3 C half and Half or 3/4 C 2 % milk plus 1/4 C Half and Half or 7/8 C skim milk plus 1/8 C heavy cream
1C Half and Half = 3/4 C whole milk plus 1/4 heavy cream or 2/3 C skim milk plus 1/3 C heavy cream
1 C Heavy Cream (for soups and sauces only) = 1 C evaporated milk
1 C White Flour = 3/4 C plus 2 T whole wheat flour
1 C White Sugar = for each 1 cup of sugar you can substitute 2/3 C honey. Be sure to deduct 3 T of liquid from the recipe for each cup of sugar substituted. Also reduce the oven temp. by 25 degrees and bake a little longer as honey tends to make baked goods brown faster.

WEIGHTS AND MEASURES
3 t = 1 T
4 T = 1/4 C
8 T = 1/2 C
16 T = 1 C
1 C = 8 oz or 1/2 Pint
2 C = 1 Pint
2 Pints = 1 Quart
4 C = 1 Quart
4 Quarts = 1 Gallon
8 oz = 1 C
12 oz = 1 3/4 C
16 oz = 2 C
20 oz = 2 1/2 C
28 oz = 3 1/2 C
46 oz = 5 3/4 C
6 lbs. 10 oz = 13 C