Monday 13 February 2012

Baking Ingredient Substitution

Hai, since i'm young i memang suka memasak, baking making nie and sume-sume yang berkaitan dengan makanan hihiiihi. So korang faham sendiri lar aku camner n badan aku plak cmner huhuhuhu. So baru-baru ni aku ada search bahan2 yang kite bleh gantikan dengan bahan lain. yela last2 minit nak masak bleh plak lupa beli huhuuh. So harap-harap ia nya berguna untuk kawan-kawan sume:) Happy baking & cooking;)........
p/s: sorry list panjang sangat cz banyak plak yang berguna huhu........
Ingredient
Amount

Substitutes

Alcohol Substitutions
Almond paste
1 1/3 cups
1 3/4 cups ground blanched almonds plus 1 1/2 cups powdered sugar plus 1 egg white plus 1 teaspoon almond extract plus 1/4 teaspoon salt
Allspice
1 teaspoon
1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves
Anchovies
1 fillet
1/2 teaspoon anchovy paste
Anise Seed
1 teaspoon
1 teaspoon star anise

1 teaspoon cardamom
Anise Extract
1 teaspoon
1 1/2 teaspoon ground anise seed

1/2 teaspoon anise powder
Apple pie spice
1 teaspoon
1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ground allspice, and either 1/8 teaspoon ground cardamom, ginger or cloves
Arrowroot starch
1 tablespoon
1 tablespoon cornstarch
2 tablespoons flour (to thicken)

2 1/4 teaspoons of either potato starch or rice starch

Baking dish and pan sizes

see Baking Dish and Pan Sizes - How to substitute different pans sizes
Baking powder, double acting
Rule: 1 teaspoon for every 1 cup flour
1 teaspoon
1/4 teaspoon baking soda and 5/8 teaspoon cream of tartar
1/3 teaspoon baking soda and 1/2 teaspoon cream of tarter
1/3 teaspoon baking soda and 1/2 teaspoon cream of tartar
1/4 teaspoon baking soda and 1/2 cup sour milk, buttermilk, or yogurt (decrease liquid amount called for in recipe by 1/2 cup)
1/4 teaspoon baking soda and 1/2 teaspoon lemon juice or vinegar used with sweet milk to make 1/2 cup (decrease liquid amount called for in recipe by 1/2 cup)
1/4 teaspoon baking soda and 1/4 cup molasses (decrease liquid amount in recipe by 1 to 2 tablespoons)
1 1/2 teaspoons phosphate or tartate baking powder
1 1/2 teaspoons single-action baking powder
Baking Soda (Sodium Bicarbonate)
Rule: 1/4 teaspoon for every 1 cup flour
1 teaspoon
You need to use 2 to 3 times more double-acting baking powder than baking soda. Replace acidic liquid ingredient in recipe with non-acidic liquid.
3/4 teaspoon Ammonium bicarbonate
Bay leaf
1 whole
1/4 teaspoon crushed bay leaves
Beau Monde seasoning
1 teaspoon
1 teaspoon seasoning salt
1/2 teaspoon table salt plus dash of garlic salt, onion salt, and celery salt
1/2 teaspoon Mei Yen seasoning
Beer
1 cup
1 cup water, white grape juice, apple cider or apple juice, diluted peach or apricot syrups. (Substitute equal amounts of liquid.)
Brandy
1/4 cup
1 tsp brandy extract plus enough water or liquid called for in recipe to make 1/4 cup
Water, white grape juice, apple cider or apple juice, diluted peach or apricot syrups. (Substitute equal amounts of liquid.)
Bread Crumbs, dry
1 cup
1 cup crushed cracker crumbs
1 cup matzo meal
1 cup crushed cornflakes
1 cup ground oats
1 cup crushed potato chips
Bread Crumbs, Soft
3/4 cup
1 slice soft or fresh bread
Broth, beef or chicken
1 cup
1 bouillon cube dissolved in 1 cup boiling water
1 cup boiling water
1 teaspoon powdered broth base dissolved in 1 cup boiling water
Butter
Rule: Don't use spreads or low-fat butter in baking
1 cup
7/8 to 1 cup hydrogenated fat (shortening) and 1/2 teaspoon salt
7/8 cup lard plus 1/2 teaspoon salt
1 cup margarine
7/8 cup oil plus 1/2 teaspoon salt
7/8 cup oil
To reduce fat and calories - applesauce or prune puree for half of the butter in the recipe
Buttermilk (sour milk)
1 cup
1 cup milk plus 1 tablespoons vinegar (white or cider) or lemon juice (let stand 5 minutes before using)
1 cup milk plus 1 1/2 to 1 3/4 teaspoons cream of tartar
1 cup mild-flavored soy milk, plus 1 tablespoons vinegar (white or cider) or lemon juice (let stand 5 minutes before using)
1 cup plain or low fat yogurt
1 cup sour cream
1 cup water plus 1/4 cup buttermilk powder

Cajun Spice

1 tablespoon

1/2 teaspoon white pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground red pepper, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper
Cake Flour
1 cup
1 cup all-purpose flour minus 2 tablespoons
Can sizes and equivalents
Cardamon, ground
1 teaspoon
1 teaspoon ground anise
Catsup
1 cup
1 cup tomato sauce, 1/2 cup sugar, and 2 tbsp vinegar (for use in cooking)
Chervil, fresh
1 tablespoon chopped
1 tablespoon chopped fresh parsley
Chicken stock base, instant
1 teaspoon
1 chicken bouillon cube
Chicken stock base, instant
1 tbsp dissolved in 1 cup water
1 cup canned chicken broth
1 cup homemade chicken broth or chicken stock
Chili sauce
1 cup
1 cup tomato sauce, 1/4 cup brown sugar, 2 tbsp vinegar, 1/4 tsp cinnamon, dash of ground cloves, and dash of allspice
Chives, finely chopped
2 teaspoons
2 teaspoons finely chopped green onion tops
Chocolate chips, semi-sweet
Also check out Chocolate Substitution Chart
1 ounce
1 ounce sweet cooking chocolate
1 ounce unsweetened chocolate plus 1 tablespoon sugar
Chocolate chips, semi-sweet chips, melted
6-ounce package
2 squares unsweetened chocolate, 2 tablespoons shortening, and 1/2 cup sugar
Chocolate, semi-sweet
1 2/3 ounces
1 ounce unsweetened chocolate and 4 teaspoon sugar
Chocolate, unsweetened
1 square or 1 ounce
3 tablespoons cocoa powder plus 1 tablespoon butter or margarine
3 tablespoon carob powder plus 2 tablespoons water
Chocolate, white
1 ounce
1 ounce milk chocolate
1 ounce sweet dark chocolate
Cocoa powder, natural unsweetened
3 tablespoons
1 ounce (square) chocolate (decrease fat called for in recipe by 1/2 tablespoon)
3 tablespoon Dutch-processed cocoa plus 1/8 teaspoon cream tartar, lemon juice or white vinegar
3 tablespoons carob powder
Cocoa, Dutch Processed
3 tablespoons
3 tablespoons natural unsweetened cocoa powder plus 1/8 teaspoon baking soda
1 ounce unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon)
3 tablespoons carob powder
Coconut
1 tablespoon grated, dry
1 1/2 tablespoons fresh grated coconut
Coconut cream, canned
1 cup
1 cup heavy cream or whipping cream
Coconut milk, canned
1 cup
1 cup whole milk
Coffee, strong brewed
1/4 cup
2 tablespoons instant espresso powder dissolved in 3 tablespoons hot water
Condensed cream of mushroom soup
1 (10.75-ounce can)
1 (10.75 ounce can) condensed cream of celery, cream of chicken, or golden mushroom soup.
Cornmeal, self-rising
1 cup
7/8 cup plain, 1 1/2 tablespoons baking powder, and 1/2 teaspoon salt
Cornmeal, stone ground
1 cup
1 cup regular milled cornmeal, corn grits, polenta, or maize meal
Corn syrup
1 cup
1 cup granulated sugar and 1/4 liquid (use whatever liquid is called for in the recipe)
1 cup honey
1 cup light corn syrup
3/4 cup light corn syrup and 1/4 cup molasses
1 cup maple-flavored syrup
Cornstarch (for thickening)
1 tablespoon
2 tablespoon all-purpose flour
2 tablespoon granulated tapioca
1 tablespoon potato or rice starch
1 tablespoon arrowroot
4 teaspoon. instant tapioca
Cottage cheese
1 cup
1 cup farmer's cheese
1 cup ricotta cheese
Cracker crumbs
1 cup
1 cup dry bread crumbs
1 cup ground oats
1 cup matzo meal
Cream, half-and-half
1 cup
1/2 cup whole milk, plus 1/2 cup light cream
7/8 cup milk and 1/2 tablespoon butter or margarine
1 cup evaporated milk, undiluted
3 tablespoons oil plus enough milk to equal 1 cup
1/2 cup coffee cream plus 1/2 cup milk
Cream, heavy (36 to 40% fat)
1 cup
3/4 cup milk and 1/3 cup butter or margarine (for use in cooking or baking)
2/3 cup buttermilk plus 1/3 cup oil
1 cup evaporated skim milk
equal parts of part skim milk ricotta cheese and nonfat yogurt beaten until smooth (this mixture cannot be heated because of separation)
Cream, light (18 to 20% fat)
1 cup
3/4 cup milk and 3 tablespoons butter or margarine (for use in cooking or baking)
1 cup evaporated milk, undiluted
Cream, whipped
any amount
Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 tablespoon lemon juice. Whip until stiff.
Beating until stiff, 1/2 cup ice-cold water and 1/2 cup nonfat dry milk. Slowly add 1/2 cup sugar while beating. Add 2 tablespoons lemon juice (for cooking only)
1 cup frozen whipped topping, thawed
Cream cheese
1 cup
1 cup pureed cottage cheese
1 cup plain yogurt, strained overnight in a cheesecloth
Cream of tartar
1 teaspoon
1 teaspoon lemon juice or vinegar
Creme fraiche
1 cup
Combine 1 cup heavy cream and 1 tablespoon plain yogurt. Let stand for 6 hours at room temperature
1 cup sour cream
1/2 cup sour cream plus 1/2 cup heavy cream
1 cup mascarpone cheese
Currants
1 cup
1 cup raisins
1 cup chopped dates
1 cup other dried fruit (cranberries, blueberries, cherries)

Dill plant, fresh or dried

3 heads

1 tablespoons dill seed

Egg

1 whole (3 tablespoons or 1.7 ounce)

3 tablespoons and 1 teaspoon thawed frozen egg
2 1/2 tablespoons sifted, dry whole egg powder and 2 1/2 tablespoons warm water
2 yolks and 1 tablespoon water (in cookies)
2 yolks (in custards, cream fillings, and similar mixtures)
1/2 teaspoon baking powder, 1 tablespoon vinegar, and 1 tablespoon liquid (in baking)
1 egg in every 3 can be replaced with 1 tablespoon cornstarch in baking
Soften 1 tablespoon unflavored gelatin in 3 tablespoons cold water; add 3 teaspoons boiling water; cool and beat until frothy; add to recipe (reduce other liquid by 2 tablespoons)
1/4 cup commercial egg substitute
Egg white
1 white (2 tablespoons)
2 tablespoons thawed frozen egg white
2 teaspoons sifted, dry egg white powder plus 2 tablespoons lukewarm water
Egg yolk
1 yolk (1 1/2 tablespoons)
2 tablespoons sifted, dry egg yolk powder and 2 teaspoons water
1 1/3 tablespoons thawed frozen egg yolk
Extracts (such ash lemon or peppermint)
1 teaspoon
1/4 teaspoon
1/4 teaspoon of oil of similar flavor
2 drops oil of similar flavor

Fish sauce

1 teaspoon

1 teaspoon Worcestershire sauce
1 teaspoon light soy sauce with salt
Flour, all-purpose (for thickening)
1 tablespoon
1 1/2 teaspoon cornstarch, arrowroot starch, potato starch, or rice starch
1 tablespoon granular tapioca
1 tablespoon waxy rice flour
1 tablespoon waxy corn flour
2 tablespoons browned flour
1 1/2 teaspoon whole wheat flour and 1/2 teaspoon all purpose flour
Flour, all-purpose
Note: Specialty flours added to yeast bread recipes will result in a reduced volume and heavier product.
1 cup sifted
1 cup and 2 tablespoons cake flour
1 cup minus 2 tablespoons unsifted all-purpose flour
1 1/2 cup bread crumbs
1 cup rolled oats
1/3 cup cornmeal or soybean flour and 2/3 cup all-purpose flour
1/2 cup cornmeal, bran, rice flour, rye flour or whole wheat flour and 1/2 cup all-purpose flour
3/4 cup whole wheat flour or bran flour and 1/4 cup all-purpose flour
1 cup rye or rice flour
1/4 cup soybean flour and 3/4 cup all-purpose flour
Flour, cake
1 cup sifted
1 cup sifted all-purpose flour minus 2 tablespoons sifted all-purpose flour
Flour, self-rising
1 cup
1 cup minus 2 tablespoons all-purpose flour plus 1/1/2 tsp baking powder and 1/2 tsp salt
Flour, whole wheat
any amount
Substitute whole wheat flour for 1/4 to 1/2 of the white flour called for in a recipe

Garlic

1 clove, small

1/8 teaspoon garlic powder
1/4 teaspoon instant minced garlic
1/2 teaspoon granulated garlic
1/2 to 1 teaspoon garlic salt (reduce amount salt called for in recipe)
Garlic Salt
3/4 teaspoon
1 medium-size clove or 1/2 teaspoon minced fresh garlic
Gelatin, powdered (plain or unflavored)
1 envelope (1/4 ounce), 1 tablespoon granulated
2 teaspoons agar agar
4 sheets gelatin
Gelatin, leaf or sheet
4 leaves or sheets
1 (1/4 ounce) envelope powdered gelatin
Gelatin, flavored
3-ounce package
1 tablespoon plain gelatin and 2 cups fruit juice
Ghee
1 tablespoon
1 tablespoon butter
1 tablespoon vegetable oil
Ginger root, fresh
1 teaspoon freshly grated
1/2 teaspoon ground ginger
1 tablespoon candied ginger, rinsed and finely chopped
Green onions, fresh
1/2 cup chopped
1/2 cup chopped onion
1/2 cup chopped leek
1/2 cup chopped shallots

Herbs, fresh

1 tablespoon finely cut

1 teaspoon dried ground herbs
1 teaspoon dried crumbled herbs
Herring
8 ounces
8 ounces sardines
Honey
1 cup
1 1/4 cup granulated sugar and 1/4 cup liquid (use liquid called for in recipe)
1 cup light molasses, light or dark corn syrup, light treacle syrup, or maple syrup
Horseradish
1 tablespoon fresh
2 tablespoons bottled
Hot pepper sauce
1 teaspoon
3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar

Italian Seasoning

Combine 1 teaspoon basil, 1 tablespoon fresh or dried parsley, and 1/2 teaspoon oregano

Lemon juice, freshly squeezed

1 tablespoon juice

1 tablespoon bottled lemon juice
1 tablespoon fresh lime juice
Lemon, whole
1 medium
2 tablespoons lemon juice and 2 to 3 teaspoons lemon rind (zest)
Lemon peel, dried
1 teaspoon
1 to 2 teaspoons grated fresh lemon peel (zest)
grated peel of 1 medium lemon
1/2 teaspoon lemon extract
Lemon zest (peel)
1 teaspoon
1/2 teaspoon lemon extract
2 tablespoon lemon juice
1 teaspoon lime zest
Lemon grass
Equal amount of grated lemon zest moistened with a bit of fresh lemon juice
Lime juice, freshly squeezed
1 tablespoon juice
1 tablespoon bottled lime juice
1 tablespoon fresh lemon juice
Lime zest (peel)
1 teaspoon
1 teaspoon grated fresh lemon peel (zest)

Macaroni, (4 cups cooked)

2 cups uncooked

2 cups spaghetti, uncooked
4 cups noodles, uncooked
Maple sugar
1/2 cup
1 cup maple syrup (reduce liquid in recipe by 1/4 cup)
3/4 cup granulated white sugar plus 1 teaspoon pure maple extract
1 cup granulated white sugar
Maple Syrup
about 2 cups
Combine 2 cups sugar and 1 cup water, bring to clear boil; take off heat; add 1/2 teaspoon maple flavoring
1 cup honey
Marshmallows, miniature
1 cup
8 to 10 large marshmallows
Marshmallow crème
1 jar
melt 16 ounces of marshmallows and 3 1/2 tablespoons corn syrup in a double broiler
Mascarpone cheese
1 cup
1 cup creme fraiche
1 cup sour cream
Mayonnaise (for use in salads and salad dressings
1 cup
1/2 cup yogurt and 1/2 cup mayonnaise
1 cup either yogurt, salad dressing, or sour cream
1 cup cottage cheese pureed in blender
Me Yen seasoning
1 teaspoon
1 teaspoon Beau Monde seasoning
1/2 teaspoon table salt
Milk, evaporated (whole or skim)
1 cup plus
1 cup liquid whole milk
1 cup regular cream, whipping, or heavy cream
Milk, skim
1 cup
4 to 5 tablespoons non-fat dry milk powder and enough water to make one cup, or follow manufacturer's directions
Milk, skim
1/4 cup
4 teaspoons non-fat dry milk powder and enough water to make 1/4 cup, or follow manufacturer's directions
2 tablespoons evaporated skim milk and 2 tablespoons water
Milk, sweetened condensed
1 can (about 1 1/3 cups)
Heat the following ingredients until sugar and butter are dissolved: 1/3 cup and 2 tablespoons evaporated milk, 1 cup sugar, 3 tablespoons butter or margarine
Milk, whole
1 cup
1 cup reconstituted non-fat dry milk and 2 tsp butter or margarine
1/2 cup evaporated milk and 1/2 cup water
1/2 cup condensed milk plus 1/2 cup water
4 tablespoons whole dry milk and 1 cup water, or follow manufacturer's directions
1 cup fruit juice or 1 cup potato water (for use in baking)
1/4 cup non-fat dry milk and 2 tsp butter or margarine and 7/8 cup water
1 cup soy or almond milk
1 cup water plus 1 1/2 tsp butter in baking
1 cup buttermilk plus 1/2 tsp baking soda (decrease baking powder in recipe by 2 tsp)
Mint leaves, fresh chopped
1/4 cup
1 tablespoon dried mint leaves
Molasses
1 cup
1 cup honey, dark corn syrup, maple syrup, brown rice syrup, or barley malt syrup
3/4 cup sugar, increase liquid by 5 tablespoons, decrease baking soda by 1/2 teaspoon, and add 2 teaspoons baking powder to recipe
Mushrooms, fresh
1 pound
3 ounces dried mushrooms plus 1 1/2 cups water
1 (10-ounce) can
Mustard, dry
1 teaspoon
1 tablespoon prepared mustard
1/2 teaspoon mustard seeds
Mustard, Dijon
1 tablespoon
1 tablespoon dry mustard mixed with 1 teaspoon water, 1 teaspoon white wine vinegar, 1 tablespoon mayonnaise, and a pinch of sugar

Nuts, chopped, ground or whole

1 cup

1 cup similar nuts (your favorite) prepared in the same way
1 cup rolled oats, browned (in baked products)
Oil (for sauteing)
1/4 cup
1/4 cup melted margarine, butter, bacon drippings, shortening, or lard
Old Bay Seasoning
Onion, fresh
1 small
rehydrate 1 tbsp instant minced onion
Onion
1 small
1/4 cup chopped, fresh green onions
1 1/3 teaspoons onion salt
1 to 2 tablespoons instant minced onion
1 teaspoon onion powder
2 tablespoons dried minced onion
Orange, whole
1 medium
6 to 8 tablespoons juice and 2 to 3 tablespoon grated rind (zest)
Orange juice, freshly squeezed
1 cup
1 cup reconstituted frozen orange concentrate
1 cup other citrus juice (of your choice)
Orange peel (zest), fresh
1 medium
2 to 3 tablespoons grated fresh orange peel (zest)
1 teaspoon lemon juice
1/2 teaspoon orange extract

Parmesan cheese, grated

1/2 cup

1/2 cup grated Asiago cheese or grated Romano cheese
Parsley, fresh
1 teaspoon chopped
1 teaspoon dried parsley
1 tablespoon chopped fresh chervil
Peanut Butter
1 cup
1 cup of another nut butter (such as almond or hazelnut butter)
1 cup tahini (sesame paste)
Pepper, white
1 teaspoon
1 teaspoon black pepper
Peppers, green bell
1 tablespoon dried
3 tablespoons fresh green pepper, chopped
Peppers, red bell
1 tablespoon dried
3 tablespoons fresh red bell pepper, chopped
2 tablespoons chopped pimento
Peppermint, dried
1 tablespoon
1/4 cup chopped fresh mint
Pimento
2 tablespoons, chopped
rehydrate 1 tablespoon dried red bell peppers
3 tablespoons fresh red bell pepper, chopped
Polenta, dry
1 cup
1 cup cornmeal
1 cup maize meal
1 cup corn grits
Poultry seasoning
1 teaspoon
1/2 teaspoon ground sage, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary
Pumpkin pie spice
1 teaspoon
1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice, and 1/8 teaspoon nutmeg
Raisins
1 cup
1 cup dried currants
1 cup dried blueberries, cranberries, or cherries
1 cup other dried fruit (chopped into small pieces)

Rennet

1 tablet

1 tablespoon liquid rennet
Rice (3 cups cooked)
1 cup regular, uncooked
1 cup uncooked converted rice
1 cup uncooked brown rice
1 cup uncooked wild rice
1 cup bulgur or pearl barley, cooked
Ricotta cheese
1 cup
1 cup cottage cheese
Rum
1/4 cup
1 tablespoon rum extract plus enough liquid to make 1/4 cup

Saffron

equal amount of Turmeric
Shortening, melted
1 cup
1 cup cooking oil (cooking oil should not be substituted if recipe does not call for melted shortening)
Shortening, solid (used in baking)
1 cup
1 cup minus 2 tablespoons lard
1 cup butter
1 cup margarine
Sour cream, cultured
1 cup
3/4 cup sour milk and 1/3 cup butter or margarine
3/4 cup buttermilk and 1/3 cup butter or margarine
Blend until smooth: 1/3 cup buttermilk, 1 tbsp lemon juice, and 1 cup cottage cheese
1 cup plain yogurt
3/4 cup milk, 3/4 tsp lemon juice, and 1/3 cup butter or margarine
Spearmint, dried
1 tablespoon
1/4 cup chopped fresh mint
Star Anise, ground
1 teaspoon
1 teaspoon ground anise seed
1 teaspoon ground fennel seed
Sugar, brown (light or dark)
1 cup firmly packed
1 cup granulated sugar
1 cup granulated sugar plus 1/4 cup unsulpured molasses
1/2 cup liquid brown sugar
1 cup raw sugar
Sugar, superfine
1 cup
1 cup granulated white sugar processed in a food processor or grinder
Sugar, white
1 cup
1 cup corn syrup, decrease liquid called for in recipe by 1/4 cup (never replace more than 1/2 cup sugar called for in recipe with corn syrup)
1 1/3 cup molasses (decrease liquid called for in recipe by 1/3 cup)
1 cup caster (superfine) sugar
1 cup powdered (confectioners') sugar
1 cup brown sugar (light or dark), firmly packed
1 cup honey (decrease liquid called for in recipe by 1/4 cup)

Tahini

1 tablespoon

1 tablespoon peanut butter
Tapioca, instant or quick-cooking
1 tablespoon
2 tablespoons pear tapioca, soaked
Tapioca, quick-cooking for thickening
1 tablespoon
1 tablespoon of flour
Tomatoes, canned
1 cup
1 1/3 cups diced fresh tomatoes simmered 10 minutes
Tomatoes, fresh
2 cups, chopped
1 (16-ounce) can tomatoes
Tomatoes, packed
1 cup
1/2 cup tomato sauce plus 1/2 cup water
Tomato Juice
1 cup
1/2 cup tomato sauce and 1/2 cup water
Tomato Sauce
2 cups
3/4 cup tomato paste plus 1 cup water
Tomato Soup
1 (10 3/4 ounce) can
1 cup tomato sauce plus 1/4 oz. can cup water
Treacle
1 cup
1 cup light or dark brown sugar

Vanilla bean

1/2 bean

1 tablespoon pure vanilla extract
Vanilla Extract, pure
1 teaspoon
1/2 vanilla bean
1/2 to 1 teaspoon other extract (such as almond, peppermint, lemon, orange, etc.)
Vegetable Shortening, solid
1 cup
1 cup butter
1 cup lard
1 cup margarine
Vinegar, Balsamic
1 tablespoon
1 tablespoon sherry vinegar or cider vinegar
Vinegar, regular (white or cider)
1 tablespoon
1 tablespoon lemon or lime juice

Worcestershire sauce

1 teaspoon

1 teaspoon bottled steak sauce

Yeast, active dry

1 tablespoon

1 yeast cake, compressed
1 package active dry yeast
1 tablespoon instant or fast-rising active yeast
Yogurt, plain
1 cup
1 cup buttermilk
1 cup cottage cheese blended until smooth
1 cup sour cream

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