Simple Substitution Help

Baking powder: 1 tsp. = 1/3 tsp. baking soda plus 1/2 tsp. cream of tarter, or 1/4 tsp. baking soda plus 1/3 cup sour milk

Brown sugar: 1 cup = 1 cup granulated sugar plus 2 Tbsp. molasses

Buttermilk: 1 cup = 1 cup plain yogurt or 1 cup sour milk (4 tsp. White vinegar or lemon juice plus milk to make 1 cup -- let it sit for five minutes before using)

Cake flour, sifted: 1 cup = 7/8 cup all purpose flour, sifted (1 cup minus 2 Tbsp.)

Confectioners sugar: 1 3/4 cup = 1 cup granulated sugar, packed

Cornstarch for thickening: 1 tbsp.= 2 tbsp. flour

Corn syrup: 1 cup = 2/3 cup granulated sugar plus 1/3 cup water

Cracker crumbs: 3/4 cup = 1 cup bread crumbs

Cream: 1 cup = 1/3 cup butter plus 3/4 cup milk

Eggs in baking: 1 egg = 1 tsp. cornstarch plus 1/4 cup water

Flour for thickening: 1 tbsp. = 1 1/2 tsp. corn flour, arrowroot, potato flour, or rice flour; or 2 tsp. tapioca

Fresh herbs: 1 tbsp. = 1/3 to 1/2 tsp. dried herb (the same kind as fresh required)

Garlic clove: 1 = 1/8 tsp. garlic powder

Margarine or butter in baking or cooking: 1 cup = 1 cup hard shortening or 7/8 cup vegetable oil

Semi-sweet chocolate: 1 ounce = 1 ounce unsweetened chocolate plus 4 tsp. sugar

Sour cream in baking: 1 cup = 7/8 cup buttermilk or sour milk plus 3 Tbsp. of butter

Whole egg: 1 egg = 2 egg yolks plus 1 Tbsp. water

Sour cream in salad dressings, casseroles: 1 cup= 1 cup plain yogurt or 3/4 cup sour milk plus 1/3 cup butter

Tapioca for thickening: 2 tbsp. = 3 Tbsp. flour

Whole milk: 1 cup = 1/2 cup evaporated milk plus 1/2 cup water, or 1/3 cup dry milk plus 1 cup water

Unsweetened chocolate: 1 square = 3 tbsp. cocoa plus 1 Tbsp. oil

Information from Emergency Kitchen Substitutions by Deborah Taylor-Hough