|
Active dry yeast
(1
package)
|
=
|
2
1/4 teaspoons active dry yeast
or
1 cake compressed yeast
|
|
All-purpose flour
(1
cup)
|
=
|
1
cup + 2 tablespoons cake flour
|
|
Apple
(1 Braeburn apple)
|
=
|
1
cup chopped fresh or canned pie apples (for baking)
or
1 apple, your choice (not for baking)
|
|
Apple pie spice
(1
teaspoon)
|
=
|
1/2
teaspoon ground cinnamon mixed with 1/4 teaspoon ground
nutmeg and 1/4 teaspoon ground allspice. Add a pinch
ground cloves. |
|
Arrowroot
(1
tablespoon)
|
=
|
1
1/2 tablespoons all-purpose flour
or
2 1/4 teaspoons cornstarch
|
|
Baking powder
(1
teaspoon)
|
=
|
1/4
teaspoon baking soda + 1/2 teaspoon cream of tartar. Add
an optional 1/4 teaspoon cornstarch if you are making the
mixture ahead of time.
|
|
Balsamic Vinegar
(1
tablespoon)
|
=
|
1
tablespoon mild red wine vinegar
|
| Banana
(1)
|
=
|
1/3
cup mashed banana
|
|
Beef stock
(1
cup)
|
=
|
1
teaspoon beef base
+ 1 cup boiling water
|
| Bouquet
Garni (1)
|
=
|
1
dried bay leaf, 1 sprig fresh thyme,
1 sprig fresh rosemary, 8 sprigs parsley
|
|
Bread crumbs
(1
cup)
|
=
|
3/4
cup cracker crumbs
|
|
Cake flour
(1
cup)
|
=
|
1
cup minus 2 tablespoons all-purpose flour
or
7/8 cup all-purpose flour
+ 1/8 cup cornstarch
|
|
Cheese
(1
ounce)
|
=
|
1 ounce low-fat cheese
|
|
Chicken stock
(1
cup)
|
=
|
1
teaspoon chicken base
+ 1 cup boiling water
|
|
Cocoa, unsweetened
(1
cup)
|
=
|
1 cup fat-free unsweetened cocoa
|
|
Coffee cream
(1
cup)
|
=
|
3
tablespoons unsalted butter + 7/8 cup whole milk
|
|
Compressed yeast
(One
2-ounce cake)
|
=
|
3
(1/4-ounce) packets dry yeast
|
|
Confectioners' sugar
(1
cup)
|
=
|
3
(1/4-ounce) packets dry yeast
|
|
Confectioners' sugar
(1
cup)
|
=
|
1
cup granulated sugar + 1 teaspoon cornstarch (not for use
in icing)
|
|
Corn syrup
(1
cup)
|
=
|
2/3
cup sugar + 1/3 cup water
|
|
Cornstarch
(1
tablespoon for thickening purposes)
|
=
|
2
tablespoons all-purpose flour
or
1 1/2 to 2 teaspoons arrowroot powder
|
|
Cream cheese
1
(8-ounce) container
|
=
|
1 (8-ounce) container Neufchâtel cheese which is lower in
fat.
|
|
Dark brown sugar
(1
cup)
|
=
|
1
cup granulated sugar + 2 tablespoons mild molasses
|
|
Dark corn syrup
(1
cup)
|
=
|
1
cup granulated sugar + 2 tablespoons mild molasses
or
1
cup Golden Syrup
|
|
Egg whites
(1
cup)
|
=
|
8
to 10 egg whites
|
|
Egg yolks
(1
cup)
|
=
|
12
to 14 egg yolks
|
|
Flour
(2
tablespoons)
|
=
|
1
tablespoon cornstarch
|
|
Fresh bread crumbs
(1
cup)
|
=
|
4
slices bread, crumbled
|
|
Fresh herbs
(1
tablespoon)
|
=
|
1
teaspoon dried herbs
|
|
Fruit liqueur
(1
tablespoon)
|
=
|
1
tablespoon fruit juice
|
|
Garlic
(1
medium clove)
|
=
|
1/8
teaspoon garlic powder
or
1/2 teaspoon bottled chopped garlic
|
|
Graham
crumbs
(1
cup)
|
=
|
14
square graham crackers
|
|
Granulated sugar
(1
cup)
|
=
|
2/3
cup clover honey
|
|
Ground beef
(1
pound)
|
=
|
1 pound ground turkey (white meat for even lower fat
content)
|
|
Half-and-half
10.5
to 18% butterfat
(1 cup)
|
=
|
1 cup fat-free evaporated milk
or
1 1/2 tablespoons unsalted butter plus enough whole
milk to equal 1 cup
or
1/2 cup light cream plus 1/2 cup whole milk
|
|
Heavy Whipping Cream
36-40
% butterfat
(1 cup)
|
=
|
3/4
cup whole milk + 5 tablespoons melted unsalted butter (not
for whipping cream)
or
Makes 2 cups whipped cream
|
|
Honey
(1
cup)
|
=
|
1
1/4 cups granulated sugar + 1/4 cup water or appropriate
liquid then reduce other liquid by 1/4 cup in recipe.
|
| Juice
of 1 lemon
|
=
|
1/4
cup fresh lemon juice
|
| Juice
of 1 orange
|
=
|
1/3
cup orange juice
|
| Large
egg white
(1)
|
=
|
2
tablespoons thawed frozen egg white
or
1 tablespoon powdered egg white +
2 tablespoons water
|
| Large
egg yolk
(1)
|
=
|
3
1/2 teaspoons thawed frozen yolk
or
2 tablespoons powdered yolk +
2 teaspoons water
|
| Large
egg yolks
(2)
|
=
|
1
whole large egg
|
|
Lemon juice
(1
teaspoon)
|
=
|
1/2
teaspoon white vinegar (not recommended in cakes or
desserts where lemon is the desired flavoring. Best in
salad dressings as a substitute.)
|
|
Lemon zest
(1
teaspoon)
|
=
|
1
teaspoon lime zest
|
|
Light cream
18
to 30% butterfat
(1 cup)
|
=
|
1
1/2 tablespoons unsalted butter + whole milk to make 1 cup
|
|
Low-fat buttermilk
(1
cup)
|
=
|
1
tablespoon fresh lemon juice plus enough 1% milk to make 1
cup. Let stand for about 5 minutes before using.
or
1 cup water + 3 tablespoons Darigold® powdered
cultured buttermilk
|
|
Marshmallow
(1
large)
|
=
|
10
mini-marshmallows
|
|
Mayonnaise
(1
cup)
|
=
|
1 cup fat-free or low-fat mayonnaise
|
|
Melted salted butter
(1
cup)
|
=
|
1 cup canola oil + 1/2 teaspoon salt
|
|
Melted unsalted butter
(1
cup)
|
=
|
1 cup canola oil—use in batters
|
|
Mild molasses
(1
cup)
|
=
|
3/4
cup dark brown sugar
|
|
Mushrooms
(1
pound)
|
=
|
2
cups (12-ounce) can
|
|
Mustard, prepared
(1
tablespoon)
|
=
|
1
teaspoon mustard powder +
2 tablespoons wine vinegar
|
| Oil
for frying
|
=
|
Spay
pan with olive oil or canola oil which has been placed in
a small spray bottle designed for spritzing oil. This can
also be used on salads.
Using a nonstick pan may eliminate
the need for oil. Some oils such as olive oil contribute
greatly to the taste of a sauce or dish and are
heart-healthy.
|
|
Onion, medium
(1/3
cup chopped)
|
=
|
1
tablespoon dehydrated minced onion
or
1
teaspoon onion powder
|
|
Poultry seasoning
(1
teaspoon)
|
=
|
1/2
teaspoon rubbed sage, 1/4 teaspoon dried thyme and 1/4
teaspoon dried marjoram. Crush in a mortar with pestle if
you can't find rubbed sage.
|
|
Prepared mustard
(1
tablespoon)
|
=
|
1
teaspoon mustard powder mixed with 1 tablespoon water
|
|
Pumpkin pie spice
(1
teaspoon)
|
=
|
1/2
teaspoon ground cinnamon, 1/4 teaspoon powdered ginger,
1/4 teaspoon ground allspice, and 1/8 teaspoon ground
nutmeg
|
|
Red wine
(1
cup)
|
=
|
1/2
cup cranberry juice + 1 tablespoon fresh lemon juice plus
enough water to make 1 cup
|
|
Regular freshly ground black peppercorns
(1
teaspoon)
|
=
|
1/2
cup cranberry juice + 1 tablespoon fresh lemon juice plus
enough water to make 1 cup
|
|
Regular freshly ground black peppercorns
(1
teaspoon)
|
=
|
1/2
teaspoon freshly ground Tellicherry peppercorns. These are
very spicy in
comparison to regular store bought pepper, especially if
it is already ground.
|
|
Spanish saffron powder
(a pinch)
|
=
|
A
pinch turmeric or a pinch crushed
Kashmir "Mogra Cream" Indian
Saffron - world's finest
|
|
Salted butter
1/2
cup (1 stick)
|
=
|
1/2
cup unsalted butter, softened and mixed with 1/2 teaspoon
salt
|
|
Saltine cracker crumbs
(1
cup)
|
=
|
28
saltine crackers
|
|
Self-rising flour
(1
cup)
|
=
|
1
cup all-purpose flour
+ 1/2 teaspoon salt and
1 1/2 teaspoons baking powder
|
|
Semisweet baking chocolate
(1
ounce/1 square)
|
=
|
3
tablespoons unsweetened cocoa
+ 1 tablespoon unsalted butter and
1 tablespoon sugar.
or
3 tablespoons carob powder + 2 tablespoons water
|
|
Semisweet chocolate chips
(6
ounces)
|
=
|
1/2
cup + 1 tablespoon unsweetened cocoa mixed with 1/4 cup +
3 tablespoons granulated sugar.
Mix with 3 tablespoons softened unsalted butter.
|
|
Shortening/Crisco®
(1
cup)
|
=
|
7 ounces canola oil
|
|
Shredded cheese
(1
pound)
|
=
|
4
cups shredded cheese
|
|
Sour cream
(1
cup)
|
=
|
1 cup plain fat-free yogurt
or
3/4 cup buttermilk + 1/3 cup unsalted butter
|
|
Tomato juice
(1
cup)
|
=
|
1/2
cup tomato sauce + 1/2 cup water
|
|
Tomato sauce
(2
cups)
|
=
|
3/4
cup tomato paste plus 1 1/4 cups water
|
|
Unsweetened baking chocolate
(1
ounce/1 square)
|
=
|
3
tablespoons unsweetened cocoa
+ 1 tablespoon unsalted butter
or
3 tablespoons carob powder + 2 tablespoons water
|
|
Vanilla wafer crumbs
(1
cup)
|
=
|
22
crumbled vanilla wafers
|
|
Vegetable stock
(1
cup)
|
=
|
1
tablespoon vegetable base + 1 cup boiling water
|
|
Whipping cream
(most
common form)
30 to 36% butterfat
(1 cup)
|
=
|
7/8
cup whole milk + 3 tablespoons melted unsalted butter
(only as an ingredient, not for whipping.
|
|
White wine
(1
cup)
|
=
|
1/2
cup grape juice + 1 tablespoon white wine vinegar
|
| Whole
large egg
(1)
|
=
|
2
large egg yolks + 1 tablespoon cold water
or
1/4 cup refrigerated egg substitute
or
2 1/2 tablespoons powdered whole egg +
2 1/2 tablespoons cold water
or
2 egg whites
|
|
Whole milk
from
whole dry milk
(1 cup)
|
=
|
1/3
cup whole dry milk + 3/4 cup water
|
|
Whole milk
from
fat-free dry milk
(1 cup)
|
=
|
1
cup water + 1/3 cup fat-free milk powder + 2 1/2 teaspoons
melted unsalted butter
or
1/2 cup evaporated milk + 1/2 cup cold water
or
1 cup cold water + 1/3 cup regular milk powder
|
|
Whole milk
(1
cup)
|
=
|
1
cup fat-free milk plus 2 tablespoons unsalted butter
|
