Emergency Substitutions recipe

Baking Powder: 1/2 teaspoon baking soda + 1/2 teaspoon cream of tarter = 1 teaspoon

Buttermilk: 1 cup plain yogurt OR
1 tablespoon vinegar to milk to equal 1 cup OR
1 tablespoon lemon juice to milk to equal 1 cup

Brown sugar, light: 2 Tb. molasses per cup of white sugar

Brown sugar, dark: 3 tablespoons molasses per cup of white sugar

Chocolate,unsweetened: 1 square(1 oz.) = 3 tablespoons cocoa + 1 tablespoon of butter, margarine or oil

Cocoa, Dutch Process: 3/4 cup = 3/4 cup regular cocoa + 1/4 teaspoon baking soda to neutralize it

Cornstarch: 2 Tb. all purpose flour = 1 tablespoon

Corn Syrup: 1 cup = 1 cup sugar + 1/4 cup water

Cream, heavy: See whipping cream

Cream, light: 1-1/2 tablespoon butter + whole milk to = 1 cup

Cream,whipping: 1/3 cup butter + whole milk to = 1 cup

Egg yolk: 1 whole egg = 2 yolks
(can be used for baking
but not for pie crust
or a sauce)

Egg,whole: 2 egg yolks = 1 egg
(for baking, 2 egg yolks
+ 1 tablespoon water)

Flour, Cake: 1 cup minus 2 tablespoons sifted all purpose flour = 1 cup OR
2/3 cup cornstarch + 1/3 cup all purpose flour sifted together

Flour, self rising: 1 cup all purpose flour + 1 teaspoon baking powder + 1/2 teaspoon salt