Emergency Substitutions

Ever have a cooking emergency? You get something almost mixed up and discover you are out of one of the ingredients. Frustrating. Here are some emergency substitutions. Some of these I've even found I like better than the real thing. I never buy tomato juice for recipes anymore, I just use tomato sauce mixed half and half with water. I like the recipe for tartar sauce better than the kind I've tried from the store. I usually make my own broth unless I happen to have some freshly made broth. I have some unflavored gelatin in my storage to use in place of fresh eggs. If you have a favorite substitute, let me know.


Emergency Substitutions:
Brown Sugar - ¼ c. brown sugar = ¼ c. sugar + 2 T. maple syrup OR ¼ c. sugar ½ T. Molasses Put sugar in the blender. Start with ½ t. molasses and add up to ½ T. to desired darkness of sugar.
Baking Powder - 1 T. baking powder = 1 t. baking soda + 2 t. cornstarch OR 1 t. baking powder = ¼ t. soda + ½ t. cream of tartar
Barbecue Sauce - 1 c. barbecue sauce = 1 cup ketchup + 2 t. Worcestershire sauce
Broth – 1 c. broth = 1 c. hot water plus 1 t. bouillon granules or 1 bouillon cube
Butter in baking – 1 c. butter = 1 c. solid vegetable shortening + 2 dashes salt
Buttermilk - 1 c. buttermilk = 1 T. vinegar or lemon juice & finish filling cup with milk
Canned milk – ¼ c. canned milk = ¼ c. milk + 1 T. dry milk
Chocolate, unsweetened – 1 square (1 oz.) = 3 T. cocoa + 1 T. butter, shortening or vegetable oil
Corn Syrup (Karo) light - 1 c. light corn syrup = 1 c. sugar + ¼ c. water
Corn Syrup (Karo) dark – 1 c. dark corn syrup = 3/4 c. sugar + ¼ c. molasses
Cornstarch (as a thickener) 1 T. cornstarch for thickening = 2 T. flour
Cream – ¼ c. cream = ¼ c. canned milk
Cream (Whipped)- 2 c. whipped cream = 1/2 c. nonfat dry milk + 1/2 c. ice water, sweetened
Cream of Chicken Soup - ½ c. soup = 1/3 c. white sauce + ¼ c. chicken stock
Cream of Celery Soup - ½ c. soup = 1/3 c. white sauce + ¼ c. chicken stock + ¼ c. chopped celery
Cream of Mushroom Soup - ½ c. soup = 1/3 c. white sauce + 3 T. chopped mushrooms + 3 T. beef stock
Eggs – 1 egg = 1 t. unflavored gelatin + 3 T. cold water and 2 T. plus 1 t. boiling water OR
1 egg =3 T. mayonnaise in cakes, cookies, etc. OR
1 egg = 1 T. white vinegar – if there are other leavening agents in the mix (self-rising flour, baking powder or yeast) OR
1 egg = ½ banana or ¼ cup applesauce in baked goods - muffins, pancakes or yeast-free quick breads, recipe must have baking powder or soda
Flour – 1 c. cake flour = 1 c. all-purpose flour minus 2 T.
- 1 c. self rising flour = 1 c. all purpose flour + 1 t. baking powder + ½ t. salt + ¼ t. baking soda
Fresh Herbs – 1 T. fresh herbs = 1 t. dried herbs, crushed
Garlic – 1 clove = 1/8 t. instant minced garlic OR 1/8 t. garlic powder
Honey (In Baking) - 1 c. honey = 1 ¼ c. sugar + ¼ c. liquid – milk, water or juice
Italian Seasoning – 1 t. Italian seasoning herb = ½ t. dried oregano + ¼ t. each of basil and thyme
Milk (In Baking) – 1 c. milk in baked goods = 1 c. water + 1 T. butter
Molasses – 1 c. molasses = 1 c. dark corn syrup OR 1 c. honey
Mustard – 1 T. prepared mustard = ½ t. ground mustard + 2 t. vinegar
Onion – 1/3 c. raw, chopped onion = 2 T. dried instant minced onion OR 1 t. onion powder
Poultry Seasoning – 1 t. poultry seasoning = ¾ t. rubbed sage + ¼ t. dried thyme
Powdered Sugar - ¼ c. powdered sugar =¼ c. sugar blended to powder in blender
Pumpkin Pie Spice – 2 ½ t. pumpkin pie spice = 1 ½ t. cinnamon + ½ t. ginger = ½ t. nutmeg + a dash of cloves
Sour Cream - ¼ c. sour cream = 3 T. milk + 1 T. vinegar + 1 T. butter OR 1 c. buttermilk + 3 T. Cornstarch
(if not using in dessert recipes add 1 t. onion powder and dash of paprika blend & refrigerate OR 7/8 c.
buttermilk plus ¼ c. butter blended till smooth
Tarter Sauce – ¾ c. Tartar Sauce = ½ c. real mayo or miracle whip + ¼ c. sweet pickle relish + 2 t. dried minced onion, reconstituted + 1 t. mustard
Tomato Juice – 1 c. Tomato Juice = ½ c. tomato sauce + ½ c. water
Tomato Sauce – 1 c. (8 oz.) Tomato sauce = 3 oz. tomato paste + 1 c. water
Walnuts in Baking - ¼ c. walnuts = ½ c. rolled oats
Red Wine Vinegar - 1 T. red wine vinegar = 1 T. apple cider vinegar
Spaghetti Sauce – To perk up canned sauce add 2 T. Balsamic Vinegar to the canned sauce
White Wine Vinegar - 1 T. white wine vinegar =1 T. white vinegar OR 1 T. Rice Wine Vinegar
Worcestershire Sauce - 1 T. Worcestershire sauce = 2 t. soy sauce + 1 t. vinegar
Homemade Flexible Ice Pack - Pour 1 c. rubbing alcohol and 2 c. water into a 1 quart Ziploc freezer bag. Squeeze air out, press closed and freeze. Double recipe for gallon size bag. Keep in freezer.