Emergency Substitutions

Although best results are achieved using the ingredients called for in recipes, emergency substitutions can sometimes be made. Recipe results may vary slightly. Some substitutions may cause a change in texture or flavor; therefore, use these substitutions only when necessary.

Ingredient	Substitute
Baking
1 Tsp. baking powder	1/2 Tsp. baking soda plus 1/2 Tsp. cream of tarter
1 pkg. active dry yeast	1 Tbsp. dry or 1 cake compressed yeast, crumbled
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 water
1 cup cake flour	1 cup sifted all-purpose flour minus 2 Tbsp.
All-purpose flour	An equal amount of whole wheat flour can be substituted in some breads, cookies and bars; texture will be coarser
1 whole egg	For custards and puddings, 2 egg yolks, for cookies and bars, 2 egg yolks plus 1 Tbsp. water; liquid egg substitutes may sometimes be used
Dairy Products
1 cup whole milk	1/2 cup evaporated milk plus 1/2 cup water, or 1 cup nonfat milk or reconstituted nonfat dry milk plus 2 Tsp. butter or oil
1 cup buttermilk or sour milk	1 Tbsp. cider vinegar or lemon juice plus enough milk to equal 1 cup, let stand 5 minutes
1 cup dairy sour cream	1 cup plain yogurt, or 1 cup evaporated milk plus 1 Tbsp. vinegar, or 1 cup cottage cheese mixed in blender with 2 Tbsp. milk and 1 Tbsp. lemon juice
1 cup half and half	7/8 cup milk plus 3 Tbsp.s margarine or butter, or 1 cup evaporated milk
1 cup plain yogurt	1 cup sour milk or 1 cup buttermilk
Chocolate
1 ounce (1 square) unsweetened chocolate	3 Tbsp. cocoa powder plus 1 Tbsp. shortening or margarine
1 ounce (1 square) semisweet chocolate	1 square unsweetened chocolate plus 1 Tbsp. sugar, or 3 Tbsp. semisweet chocolate pieces
1/2 cup semisweet chocolate pieces for melting	3 ounces (3 squares) semisweet chocolate

Emergency Substitutions

Baking Basics