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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
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* Emergency Substitutions |
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Print this Recipe Although best results are achieved using the ingredients called for in recipes, emergency substitutions can sometimes be made. Recipe results may vary slightly. BAKING INGREDIENT: 1 teaspoon baking powder Substitute: 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar 1 pkg. active dry yeast Substitute: 1 tablespoon dry or 1 cake compresed yeast, crumbled 1 cup honey Substitute: 1 1/4 cups sugar plus 1/4 cup liquid 1 cup cake flour Substitute: 1 cup sifted all-purpose flour minus 2 tablespoons All-purpose flour Substitute: An equal amount of whole wheat flour can be substituted in some breads, cookies and bars. Texture will be coarser. 1/4 cup dry bread crumbs Substitute: 1/4 cup cracker crumbs or 1 slice bread, cubed, or 2/3 cup quick-cooking oats CHOCOLATE 1 oz. (1 square) unsweetened chocolate Substitute: 3 tablespoons cocoa plus 1 tablespoon shortening or margarine 1 oz. (1 square) semi-sweet chocolate Substitute: 1 square unsweetened chocolate plus 1 tablespoon sugar 1/2 cup semi-sweet chocolate pieces for melting Substitute: 3 oz. (3 squares) semi-sweet chocolate DAIRY PRODUCTS 1 cup whole milk Substitute: 1/2 cup evaporated milk plus 1/2 cup water, or 1 cup reconstituted nonfat dry or skim milk plus 2 teaspoons butter or oil 1 cup buttermilk or sour milk Substitute: 1 tablespoon cider vinegar or lemon juice plus enough milk to equal 1 cup; allow to stand 5 minutes 1 cup dairy sour cream Substitute: 1 cup plain yogurt, or 1 cup evaporated milk plus 1 tablespoon vinegar, or 1 cup cottage cheese mixed in blender with 2 tablespoons milk and 1 tablespoon lemon juice 1 cup half-and-half Substitute: 7/8 cup milk plus 3 tablespoons margarine or butter, or 1 cup evaporated milk 1 cup plain yogurt Substitute: 1 cup sour milk or 1 cup buttermilk Eggs Substitute: for 1 egg, substitute either 2 egg yolks (for custards and puddings) or 2 egg yolks plus 1 tablespoon water (for cookies and bars). Liquid products sold as egg substitutes can be substituted for whole eggs; note equivalent information on package HERBS, SPICES, SEASONINGS AND FLAVORS 1 tablespoon snipped fresh herbs Substitute: 1 teaspoon same herb, dried, or 1/4 teaspoon powdered or ground 1 teaspoon dry mustard Substitute: 2 teaspoons prepared mustard 1 teaspoon poultry seasoning Substitute: 1/4 teaspoon thyme plus 3/4 teaspoon sage 1 teaspoon pumpkin pie spice Substitute: 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/8 teaspoon ground allspice, 1/8 teaspoon nutmeg 1 clove garlic Substitute: 1/8 to 1/4 teaspoon instant minced or pressed minced garlic, or 1/8 teaspoon garlic powder 1 medium onion Substitute: 2 tablespoons instant chopped or minced onion or onion flakes, or 1 1/2 teaspoons onion powder 1 medium lemon Substitute: 2 to 3 tablespoons juice (fresh or bottled) 1 medium orange Substitute: 1/4 to 1/3 cup orange juice (fresh or reconstituted frozen) White wine Substitute: Equal amount apple juice or cider 1 cup chicken or beef broth Substitute: 1 teaspoon instant bouillon or bouillon cube plus 1 cup hot water THICKENERS 1 tablespoon cornstarch Substitute: 2 tablespoons flour, or 1 1/3 tablespoons quick-cooking tapioca 1 tablespoon flour Substitute: 1/2 tablespoon cornstarch, or 2 teaspoons quick-cooking tapioca, or 2 egg yolks 1 tablespoon tapioca Substitute: 1 1/2 tablespoons all-purpose flour VEGETABLES 1 cup canned tomatoes Substitute: 1 1/3 cups cut-up fresh tomatoes, simmered 10 minutes 1 cup tomato sauce Substitute: 8-oz. can stewed tomatoes, blended in blender or 1 cup tomato puree seasoned or 3/4 cup tomato paste plus 1/4 cup water 1 cup tomato juice Substitute: 1/2 cup tomato sauce plus 1/2 cup water 1/2 cup ketchup or chili sauce Substitute: 1/2 cup tomato sauce plus 2 tablespoons sugar and 1 tablespoon vinegar 1/2 lb. fresh mushrooms Substitute: 4-oz. can mushrooms Legumes Substitute: With the exception of lentils, dried beans can be used interchangeably to suit personal preference From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
* Cookie Tips * Equivalent Measures and Weights * Measuring Equipment * High-Altitude Baking * Emergency Substitutions * How to Use Our Nutrition Information * Pan Substitutions * Freezer Storage * The Elements of Successful Cooking and Baking * Tips for Using Common Ingredients |
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