Substitutions and Tips

1 cup sugar = 3/4 cup honey and reduce the liquid in the recipe by 1/4 cup or add 1/4 cup flour (in cake, substitute honey for only half of sugar)

1 cup honey = 1 1/4 cups sugar plus 1/4 cup liquid or 1 cup molasses

1 cup corn syrup = 1 cup sugar plus 1/4 cup liquid

1 tablespoon cornstarch = 2 tablespoons flour for thickening

1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 cup buttermilk or sour milk (to replace 1/2 cup liquid called for in recipe)

1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water or 1 cup reconstituted nonfat dry milk plus 2 1/2 teaspoons margarine or butter

1 cup sour milk or buttermilk = 1 tablespoon lemon juice or vinegar, plus sweet milk to make 1 cup, let stand 5 minutes

1 cup cream = 1/3 cup butter plus 2/3 cup milk

1 square (1 oz.) unsweetened chocolate = 4 tablespoons cocoa (unsweetened baking cocoa powder) plus 1 tablespoon butter or 3 tablespoons cocoa plus 1 tablespoon oil

1 cup canned tomatoes = 1 1/3 cups cut up fresh tomatoes simmer 10 minutes

1 cup uncooked rice = 3-4 cups cooked rice

1 cup whipping cream = 2 cups whipped whipping cream

3 cups dry cornflakes = 1 cup crushed flakes

3 medium bananas = 1 cup mashed bananas

1/4 cup dehydrated green peppers = 1 medium green pepper

8 tablespoons butter or margarine = 1 cube (1 square) or 1/2 cup

1/2 pound of butter or margarine = 2 cubes or 1 cup

1 package active dry yeast = 1 tablespoon yeast

To make regular mustard: Blend in a blender at high speed until mixture is one color and well mixed: 1/3 cup flour, 1/2 cup sugar, 1 tablespoon salt, 3/4 cup dry mustard, 1 1/2 cups white vinegar, 1 green onion, dash of sugar.

Baking powder: To make 1 teaspoon baking powder, substitute 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar. Mix just before you use it. This cannot be stored.

Shortening or butter: To substitute 1 cup of shortening or butter in a recipe, use 2/3 cup vegetable oil.

Eggs: To equal 1 whole egg, substitute 2 egg yolks plus 1 tablespoon water. Or use 2 tablespoons dehydrated eggs plus 2 1/2 tablespoons water.

Flavored gelatin: To make a 3 oz. package of gelatin, substitute 1 tablespoon plain gelatin, 1/3 cup sugar, and 2 cups of fruit juice.

Half and half: To make 1 cup of half and half, substitute 7/8 cup milk plus 1 tablespoon butter, or 1/2 cup coffee creamer and 1/2 cup milk.

Sugar, powdered: 1 lb. powdered sugar equals 3 3/4 cups unsifted powdered sugar. To make 1 cup powdered sugar, substitute 1 cup sugar and 1/2 teaspoon cornstarch. Blend in blender at high speed until powdered. To protect your blender motor, only do small amounts at a time.

White flour: Several different flours may be used in place of regular flour. Substitutes for 1 cup flour include: 3/4 cup whole wheat flour; 7/8 cup rice flour; 1 cup corn flour; 1 cup corn meal; 1 1/2 cups rolled oats, 3/4 cup buckwheat; 1/2 cup barley flour; or 3/4 cup rye flour.

Wheat tips: If possible, grind the wheat just before using it to retain full nutrition and value. The rich Vitamin E in the wheat germ are lost soon after grinding.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 129-130)