Recipe Ingredient Substitutions

To substitute for 1 egg:   use 1/2 ripe mashed banana or 1/3 cup applesauce or 1/4 cup applesauce plus 1 tsp baking powder OR:  1/2 cup buttermilk can be subbed for 1 egg,  but reduce the water in the rest of the recipe

Baking Powder: For 1 teaspoon baking powder, substitute 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda

Powdered Sugar:  Mix 1 1/2 cups granulated sugar with 1 T cornstarch in a blender or food processor

Cake Flour: substitute 1 cup minus 2 tablespoons all-purpose flour.

Honey substitute 1-1/4 cups granulated sugar plus 1/4 cup water

Corn Syrup: For 1 cup corn syrup, substitute 1 cup granulated white sugar plus 1/4 cup water.

Dark Corn Syrup: For 1 cup corn syrup, substitute 1 cup dark brown sugar plus 1/4 cup water.

Curry Powder:  Mix ground tumeric, ground ginger, ground black pepper, ground coriander, ground cumin, and chili powder

Nutmeg:  ground cinnamon, ground ginger, or ground mace

Pumpkin Pie Spice:  For 1 teaspoon, substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg

Pumpkin:  substitute 1 cup cooked, mashed sweet potato or butternut squash

Buttermilk:  for 1 cup buttermilk, substitute 1 cup plain yogurt or substitute 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. Let stand for 5 minutes before using.

Evaporated Milk:  substitute cream but cut back on the other liquids in the recipe because cream has more water content

Sweetened Condensed Milk: A replacement for sweetened condensed milk can be made by mixing the following ingredients: two eggs, one cup of brown sugar, one teaspoon of vanilla, 2 tablespoons of flour, a 1/2 teaspoon of baking powder and a 1/4 teaspoon of salt.

Half and Half Cream: For 1 cup light cream, substitute 1 tablespoon melted butter plus enough whole milk to make 1 cup

Heavy Cream: 2/3 cup whole milk plus 1/3 cup melted butter equals 1 cup heavy cream

Sour cream: substitute 1 cup plain Greek or nonfat yogurt

Cream based soup: For 1 cup cream-based soup, substitute 1 cup broth or milk, thickened with a roux.  To make the roux, melt 2 T butter in a sauce pan, stir in 2 T flour.  Cook and stir for 1-2 minutes.  Slowly add milk or broth, stirring to incorporate.  Season with salt and pepper and any other seasoning you like.  Cook and stir until thick and smooth