Common Ingredient Substitutions

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There have been times I wanted to tear my hair out because didn't have an ingredient at the last minute so here's my list of common ingredient substitutions that have worked for me in a pinch.

  • Allspice 1 tsp. = 1/2 tsp. cinnamon, 1/2 tsp. ground cloves

  • Apple Pie Spice 1 tsp. = 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. cardamom
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  • Baking Powder 1 tsp. = 1/3 tsp. baking soda, 1/2 tsp. cream of tartar

  • Bay Leaf 1 whole = 1/4 tsp. crushed

  • Broth, Beef or Chicken 1 cup = 1 bullion cube dissolved in 1 cup boiling water OR 1 1/2 tsp. powdered base dissolved in 1 cup boiling water

  • Buttermilk 1 cup = 1 cup plain yogurt

  • Corn Syrup 1 cup = 1 1/4 cup light brown sugar, 1/3 cup water

  • Cornstarch for thickening 1 Tbsp. = 2 Tbsp. all-purpose flour

  • Fruit, fresh, cut up 1 1/2 cups = 16 oz. can, drained

  • Garlic 1 clove = 1 tsp. chopped garlic OR 1/2 tsp. minced garlic or 1/8 tsp garlic powder or 1/4 tsp. garlic salt

  • Chopped Herbs fresh 1 Tbsp. = 1/2 tsp. dried

  • Honey 1 cup = 1 1/4 cup sugar, 1/4 cup water

  • Ketchup 1 cup = 1 cup tomato sauce, 1/4 cup brown sugar, 2 Tbsp. vinegar

  • Lemon Juice 1 tsp. = 1/2 tsp. white vinegar

  • Milk, Whole 1 cup = 1/2 cup evaporated milk, 1/2 cup water

  • Mustard, Dry 1 tsp. = 1 Tbsp. prepared mustard

  • Onion, small, chopped = 1 Tbsp. onion powder

  • Pumpkin Pie Spice 1 tsp. = 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice, 1/8 tsp. nutmeg

  • Sour Cream 1 cup = 1 cup plain yogurt or 3/4 cup milk, 3/4 tsp. lemon juice, 1/3 cup butter

  • Tomato Juice 1 cup = 1/2 cup tomato sauce, 1/2 cup water

  • Worcestershire Sauce 1 tsp. = 1 tsp. steak sauce (A1 would be my choice ;-)

By Deeli from Richland, WA

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June 8, 20040 found this helpful

thank you for this one ...not always do we have all the ingredients that we need

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September 28, 20040 found this helpful

Ah, but have you got any reverse suggestions? I am more likely not to have the substitutes than the original ingredients.

For instance, I could use some evap milk right now for a recipe, but only have ordinary.

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September 28, 20040 found this helpful

According to this site you could try regular milk:

"Question: My question is: can you substitute regular liquid milk (actually, I'd use soy) for evaporated milk in a baking recipe? And if so, what would be the substitution?  A dough recipe I have calls for 1 cup of evaporated fat free milk. Thank you.  - Zehava Cohn (8/30/01)

Answer: Yes, you can substitute regular liquid milk for evaporated or soy milk. It would be a equal substitution. Evaporated milk is substituted all the time."

Source: whatscookingamerica.net

http://whatscookingamerica.net/Q-A/EvaporatedMilk.htm

Let us know if it works out for you!

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April 23, 20050 found this helpful

That should work also. When I make the chocolate fudge recipe that calls for 1 can evaporated milk, chocolate chips and marshmallow creme, I use regular milk. In fact I use 2% milk as that is what I keep on hand.

Harlean from Arkansas

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October 12, 20060 found this helpful

EGG = 1 TBSP MAYO

HONEY = CORN SYRUP

WHT. WINE = APPCIDER OR JUICE

RICOTTA = COTTAGE CHEESE

LEMON JUICE = LIME JUICE

IF IN BAKING FOR FLAVOR USE ARTIFICIAL EXTRACT.

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March 18, 20100 found this helpful

Thanks for that Deeli! It will be handy in my kitchen.

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March 18, 20100 found this helpful

I have quite a few cans of tomato products (they seem to be the majority of the items in the bented boxes we buy.) Now I know how to use them up. If they have chunk or whole tomatoes I'll simply swirl them in the blender to smooth it out. Thanks for the information.

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November 10, 20140 found this helpful

I've used apple juice instead of milk in muffins. Another time I forgot to add the sugar - they looked a bit weird but I'd packed them with raisins so they tasted fine. Half were gone before I realised what I'd done!

Marg from England.

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November 11, 20140 found this helpful

You can substitute regular milk for evaporated milk, but it may change the product slightly, as evaporated milk is creamier. This is likely not an issue in a cake, but makes a difference in fudge, for example. I have also know people who have substituted evaporated milk for cream, which apparently works quite well. It does have a different flavor, though, so again, you have to be aware of that.

It wouldn't matter so much in muffins, but would in a pudding. Other types of "milk" (soy, rice, almond, etc. ) may react differently; I know that you can't make instant pudding with rice milk, for instance. It simply doesn't set. A friend of mine gave it try because his son couldn't have cow's milk.

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