Serves: 5

BAKING INGREDIENT:

1 teaspoon baking powder
Substitute: 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar

1 pkg. active dry yeast
Substitute: 1 tablespoon dry or 1 cake compresed yeast, crumbled

1 cup honey
Substitute: 1 1/4 cups sugar plus 1/4 cup liquid

1 cup cake flour
Substitute: 1 cup sifted all-purpose flour minus 2 tablespoons

All-purpose flour
Substitute: An equal amount of whole wheat flour can be substituted in some breads, cookies and bars. Texture will be coarser.

1/4 cup dry bread crumbs
Substitute: 1/4 cup cracker crumbs or 1 slice bread, cubed, or 2/3 cup quick-cooking oats


CHOCOLATE

1 oz. (1 square) unsweetened chocolate
Substitute: 3 tablespoons cocoa plus 1 tablespoon shortening or margarine

1 oz. (1 square) semi-sweet chocolate
Substitute: 1 square unsweetened chocolate plus 1 tablespoon sugar

1/2 cup semi-sweet chocolate pieces for melting
Substitute: 3 oz. (3 squares) semi-sweet chocolate


DAIRY PRODUCTS

1 cup whole milk
Substitute: 1/2 cup evaporated milk plus 1/2 cup water, or 1 cup reconstituted nonfat dry or skim milk plus 2 teaspoons butter or oil

1 cup buttermilk or sour milk
Substitute: 1 tablespoon cider vinegar or lemon juice plus enough milk to equal 1 cup allow to stand 5 minutes

1 cup dairy sour cream
Substitute: 1 cup plain yogurt, or 1 cup evaporated milk plus 1 tablespoon vinegar, or 1 cup cottage cheese mixed in blender with 2 tablespoons milk and 1 tablespoon lemon juice

1 cup half-and-half
Substitute: 7/8 cup milk plus 3 tablespoons margarine or butter, or 1 cup evaporated milk

1 cup plain yogurt
Substitute: 1 cup sour milk or 1 cup buttermilk

Eggs
Substitute: for 1 egg, substitute either 2 egg yolks (for custards and puddings) or 2 egg yolks plus 1 tablespoon water (for cookies and bars). Liquid products sold as egg substitutes can be substituted for whole eggs note equivalent information on package


HERBS, SPICES, SEASONINGS AND FLAVORS

1 tablespoon snipped fresh herbs
Substitute: 1 teaspoon same herb, dried, or 1/4 teaspoon powdered or ground

1 teaspoon dry mustard
Substitute: 2 teaspoons prepared mustard

1 teaspoon poultry seasoning
Substitute: 1/4 teaspoon thyme plus 3/4 teaspoon sage

1 teaspoon pumpkin pie spice
Substitute: 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/8 teaspoon ground allspice, 1/8 teaspoon nutmeg

1 clove garlic
Substitute: 1/8 to 1/4 teaspoon instant minced or pressed minced garlic, or 1/8 teaspoon garlic powder

1 medium onion
Substitute: 2 tablespoons instant chopped or minced onion or onion flakes, or 1 1/2 teaspoons onion powder

1 medium lemon
Substitute: 2 to 3 tablespoons juice (fresh or bottled)

1 medium orange
Substitute: 1/4 to 1/3 cup orange juice (fresh or reconstituted frozen)

White wine
Substitute: Equal amount apple juice or cider

1 cup chicken or beef broth
Substitute: 1 teaspoon instant bouillon or bouillon cube plus 1 cup hot water


THICKENERS

1 tablespoon cornstarch
Substitute: 2 tablespoons flour, or 1 1/3 tablespoons quick-cooking tapioca

1 tablespoon flour
Substitute: 1/2 tablespoon cornstarch, or 2 teaspoons quick-cooking tapioca, or 2 egg yolks

1 tablespoon tapioca
Substitute: 1 1/2 tablespoons all-purpose flour


VEGETABLES

1 cup canned tomatoes
Substitute: 1 1/3 cups cut-up fresh tomatoes, simmered 10 minutes

1 cup tomato sauce
Substitute: 8-oz. can stewed tomatoes, blended in blender or 1 cup tomato puree seasoned or 3/4 cup tomato paste plus 1/4 cup water

1 cup tomato juice
Substitute: 1/2 cup tomato sauce plus 1/2 cup water

1/2 cup ketchup or chili sauce
Substitute: 1/2 cup tomato sauce plus 2 tablespoons sugar and 1 tablespoon vinegar

1/2 lb. fresh mushrooms
Substitute: 4-oz. can mushrooms

Legumes
Substitute: With the exception of lentils, dried beans can be used interchangeably to suit personal preference

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
* Cake Tips
* Cookie Tips
* Emergency Substitutions
* Equivalent Measures and Weights
* Freezer Storage
* High-Altitude Baking
* How to Use Our Nutrition Information
* Measuring Equipment
* Pan Substitutions
* The Elements of Successful Cooking and Baking
* Tips for Using Common Ingredients