Cooking Substitutions

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 b...aking 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)

Egg Substitute

1 teaspoon unflavored gelatin
2 tablespoons plus 1 teaspoon boiling water
3 tablespoons cold water

Place cold water in mixing bowl. Sprinkle gelatin in water to soften. Beat. Add boiling water, beat until dissolved. Place in freezer to thicken. Beat thickened gelatin at high speed until frothy. Add to batter in place of egg. Makes equivalent of 1 egg.

(Source: West Jordan Oquirrh Stake "Basically Speaking" Cookbook)

Buttermilk Substitute

To make a substitute for buttermilk or sour milk, add 1 tablespoon vinegar to 1 cup reconstituted dry milk.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 27)

Sweetened Condensed Milk

3/4 cup dry milk
3/4 cup sugar
1/2 cup hot water

Combine milk and sugar in mixing bowl. Pour hot water into blender, add the milk and sugar mixture and blend until smooth. (A hand mixer may be used.) Use as substitute for canned sweetened condensed milk in recipes. Makes 14 ounces.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 27)

Evaporated Milk

1-1/2 cups warm water
1 cup dry milk

Mix ingredients thoroughly. Refrigerate, preferably overnight.

(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 26)