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| English: Four aluminum measuring spoons on a ring, in United States customary units of tablespoon, teaspoon, and fractions of a teaspoon (Photo credit: Wikipedia) |
Basic Substitutions
Almond Extract - use Amaretto.
Brown Sugar - For each cup use: 1 cup granulated sugar mixed with 1 tablespoon molasses.
Buttermilk - FOR EACH CUP: Mix 1 cup plain yogurt or sour cream mixed with 1/4 cup skim milk. Use only 1 cup of the mixture. OR 1 cup of milk mixed with 1 tbs. of lemon juice
Cake Flour - For each cup: Measure 1 cup all-purpose flour, remove 2 Tablespoons and replace with 2 Tablespoons of cornstarch.
Chili Sauce - For one cup: Combine 1 cup tomato sauce, 1/4 cub brown sugar, 2 Tablespoons vinegar, 1/4 teaspoons cinnamon, dash of ground cloves and dash of allspice.
Chives - Use green onion or scallion tops instead.
Cornstarch - (For thickening sauces) For each tablespoon; Use 2 Tablespoons all-purpose flour.
Corn Syrup - Replace with honey.
Cream of Tartar - For 1/2 teaspoon: use 1-1/2 teaspoons of lemon juice.
Ground Red Pepper - For 1/4 teaspoon: use 8 drops of Tabasco (or other hot pepper sauce).
Pumpkin Pie Spice - For 1 teaspoon: Combine 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice and 1/8 teaspoon nutmeg.
Shallots - Use red onion or just white parts of green onions.
Sour Cream - Use plain yogurt.
Tomato Sauce - For a 15 oz. can: Combine a small can of tomato paste with 1 1/2 cups water. Mix well.
Unsweetened Chocolate (Melted) - For each ounce: Use 3 tablespoons unsweetened cocoa mixed with melted butter or margarine.
Vanilla Extract - Use brandy.
Whipped Cream - Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 tablespoon lemon juice, whip until stiff.
Wine - For 1/2 cup: Use 1/4 cup of wine vinegar (red or white wine vinegar, depending upon what recipe calls for) mixed with 1 tablespoon of sugar and 1/4 cup water.
1 Egg - 1 heaping tablespoon mayo.
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