Ingredient Subtitution

Taken from very good site, http://www.recipetips.com/kitchen-tips/t-1-200/Food-Substitutions.asp

Assorted Baking Ingredients
Food	Amount	Substitute
Baking Mix	2 cups	Mix 1 3/4 cups all-purpose flour, 2 1/2 tsp baking powder, 3/4 tsp salt and 1/3 cup shortening
Baking Powder	1 tsp	1/4 tsp baking soda plus 1/2 tsp cream of tartar OR 1/4 tsp baking soda plus 1/2 cup sour milk, buttermilk, or plain yogurt OR 1/4 tsp baking soda plus 1/2 tsp vinegar or lemon juice used with sweet milk to make 1/2 cup OR 1/4 teaspoon baking soda plus 1/4 to 1/2 cup molasses (decrease liquid in recipe by 1-2 tbsp)
Biscuit Mix	2 1/4 cups	2 cups flour sifted, 1 tbsp baking powder, 1 tsp salt, 1/4 cup shortening
Cake Flour	1 cup	1 cup all-purpose flow minus 2 tbsp OR 1 cup all-purpose flour sifted 3 times, then measured to make 1 cup
Carob Powder	1 tbsp	1 tbsp cocoa powder
Chocolate	1 square unsweetened	3 tbsp unsweetened baking cocoa plus 1 tbsp butter, vegetable shortening or margarine OR 3 tbsp carob powder plus 2 tbsp water
	1 oz semisweet baking or bittersweet	1 oz unsweetened baking chocolate plus 1 tbsp sugar
	1 cup semisweet chips	6 oz semisweet baking chocolate, chopped
Cocoa	1/4 cup or 4 tbsp	1 oz (square) chocolate (decrease fat called for in recipe by 1/2 tbsp)
Coconut	1 tbsp grated, dry	1 1/2 tbsp fresh, grated
Coconut Cream	1 cup	1 cup cream
Coconut Milk	1 cup	1 cup milk
Cornmeal, self-rising	1 cup	1 cup plain cornmeal, 1 tsp baking powder, 1/2 tsp salt
Cornstarch	1 tbsp	2 tbsp all-purpose flour OR 2 tbsp tapioca OR 2 1/2 ttsp arrowroot
Corn Syrup	1 cup light	Mix 1 cup granulated sugar with 1/4 cup liquid used in recipe OR 1 1/4 cups light brown sugar, 1/3 cup liquid OR 1 cup honey
	1 cup dark	1 cup light corn syrup OR 3/4 cup light corn syrup plus 1/4 cup molasses OR 1 cup maple-flavored syrup
Cream of Tartar	1/2 tsp	1 1/2 tsp lemon juice or vinegar
Flour, all-purpose	1 tbsp (for thickening)	1/2 tbsp cornstarch, potato starch, rice starch, or arrowroot starch OR 1 tbsp granular tapioca OR 2 tsp quick-cooking tapioca OR 1/2 tbsp arrowroot OR 1 egg, 2 egg whites, or 2 egg yolks OR 1 tbsp corn flour OR 7/8 cup rice flour OR 2 tbsp browned flour OR 1 1/2 tbsp whole wheat flour OR 1/2 tbsp whole wheat flour plus 1/2 tbsp all-purpose flour
Flour, cake	1 cup sifted	1 cup minus 2 tbsp all-purpose flour, sifted OR 7/8 cup all-purpose flour, 2 tbsp cornstarch
Flour, corn		All-purpose flour
Flour, gluten	13 tbsp	1 cup all-purpose flour
Flour, masa harina		Cornmeal
Flour, pastry	1 cup	7/8 cup all-purpose flour
Flour, potato	1 tbsp	2 tbsp all-purpose flour OR 1 tbsp cornstarch
Flour, rice	7/8 cup	1 cup all-purpose flour
Flour, rye	1 1/4 cup	1 cup all-purpose flour
Flour, self-rising	1 cup	1 cup all-purpose flour plus 1 1/2 tsp baking powder and 1/2 tsp salt
Flour, whole wheat, coarse	1 cup	7/8 cup all-purpose flour
Flour, whole wheat, fine		All-purpose flour
Marshmallow	1 regular	10 mini marshmallows
Marshmallow Creme	1 jar	Melt 16 ounces of marshmallows and 3 1/2 tbsp corn syrup in a double boiler
Marshmallows, miniature	1 cup	10 large marshmallows
Marzipan	2 1/2 cups	2 cups almond paste, 1 cup powdered sugar, 2 tbsp corn syrup
Molasses	1 cup	1/2 cup honey (flavor will be milder) OR 3/4 cup sugar, 1/4 cup water
Onion Soup Mix, dry	2 tbsp	1 tbsp instant minced onion, 1 beef bouillon cube
Sugar, brown	1 cup	1 cup granulated sugar plus 1 tbsp molasses or dark corn syrup
Sugar, brown, dark	1 cup	1 cup granulated sugar plus 2 tbsp molasses or dark corn syrup
Sugar, confectioners’ or powdered	1 cup	3/4 cup granulated sugar OR 1 cup granulated sugar and 1 tsp of cornstarch finely ground in blender.
Sugar, cube	1	1/2 tsp granulated sugar
Sugar, granulated	1 cup	1 cup light brown sugar (packed) OR 2 cups powdered sugar OR 3/4 cup honey (reduce liquid in recipe by 1/4 cup) OR 1 3/4 cups confectioners’ sugar (not for baking)
Sugar, superfine		Grind granulated white sugar in a blender or food processor
Sugar, white	1 cup	1 cup Sugar Twin or Sprinkle Sweet
	2 tsp	1 packet Equal
	1 tsp	10 drops of Sweet 10
	1/2 cup	1 tbsp of Sweet 10
Vanilla Bean	2-inch piece	1 tsp pure vanilla extract
Yeast, compressed	1 cake	1 package or 2 tsp active dry yeast
Yeast, regular or quick active dry	1 pkg (1/4 oz)	2 1/4 tsp regular or quick active dry OR 1 pkg (.6 oz) compressed cake yeast

Cheese and Dairy Products
Food	Amount	Substitute
Butter	1 cup	1 cup margarine OR 1 1/3 cup whipped butter (for sauteing) OR 1 cup hydrogenated fat plus 1/2 tsp salt OR 7/8 cup oil plus 1/2 tsp salt OR 7/8 cup lard plus 1/2 tsp salt OR 7/8 cup vegetable shortening OR 7/8 cup oil OR 3/4 cup olive oil OR 8 tsp (1 envelope) butter buds, 1/2 cup liquid, 1/2 cup butter
Buttermilk or Sour Milk	1 cup	Mix 1 tbsp white vinegar or lemon juice with 1 cup milk, let stand 5 minutes OR 1 cup whole milk, 1 3/4 tsp cream of tartar OR 1 cup water, 1/4 cup buttermilk powder OR 3/4 cup of plain yogurt and 1/4 cup of milk 1 cup plain yogurt (for baking) OR 1 cup sour cream (for baking)
Cheese, farmer		Cottage cheese, dry or drained
Cheese, goat		Feta cheese
Cheese, mascarpone		Cream cheese
Cheese, parmigiano reggiano		Domestic Parmesan, Grana Padano, aged Asiago, Pecorino Romano
Cheese, ricotta		Cottage cheese
Cheese, romano		Parmesan cheese
Cheese, sharp cheddar	1 cup	1 cup cheddar (mild), 1/8 tsp dry mustard, 1/4 tsp worcestershire sauce
Cottage cheese		Ricotta or farmer cheese
Cream Cheese		Part skim milk ricotta cheese or lowfat cottage cheese beaten until smooth
Cream, half and half	1 cup	7/8 cup whole milk plus 1/2 tbsp butter OR 3 tbsp oil plus milk to equal 1 cup OR 1 cup evaporated milk OR 3/4 cup whole milk plus 1/4 cup heavy cream OR 2/3 cup skim or low-fat milk plus 1/3 cup heavy cream
Cream, heavy	1 cup (not for whipping) 1 cup whipped	3/4 cup sweet milk plus 1/3 cup butter OR 2 cups whipped dessert topping OR 1 cup evaporated milk2/3 cup buttermilk plus 1/3 cup oil
Cream, light	1 cup1 cup (for cooking)	1/2 cup heavy cream, 1/2 cup whole milk OR 7/8 cup sweet milk plus 3 tbsp butter OR 1 tbsp melted butter plus enough milk to make 1 cup7/8 cup whole milk, 3 tbsp butter OR 1 cup undiluted evaporated milk
Cream, soured	1 cup	7/8 cup sour milk plus 3 tbsp butter OR 7/8 cup buttermilk plus 3 tbsp butter
Cream, whipped, sweetened	1 cup	4 oz whipped topping OR 1 1/4 oz dessert topping mix, prepared OR 13 oz. can evaporated milk chilled for 12 hours plus 1 tsp lemon juice. Whip until stiff. OR 1/2 cup ice-cold water and 1/2 cup nonfat dry milk. Beat until stiff. Add 1/2 cup sugar while beating. Add 2 tbsp lemon juice and beat until mixed.
Cream, whipping	1 cup	2/3 cup evaporated milk, 4 tsp lemon juice or vinegar OR 1/2 cup nonfat dry milk, 1/3 cup water, 1 tbsp lemon juice
Crème fraîche	1 cup	1/2 cup sour cream plus 1/2 cup heavy cream
Half and Half	1 cup	7/8 cup whole milk, 1 1/2 tsp butter OR 1/2 cup whole milk, 1/2 cup light cream OR 3/4 cup whole milk, 1/4 cup heavy cream OR 2/3 cup low-fat or skim milk, 1/3 cup heavy cream
Milk, condensed, sweetened	1 cup	1 cup nonfat dry milk, 1/2 cup boiling water, 2/3 cup sugar, 3 tbsp melted butter (process in blender until smooth)
Milk, evaporated	1 can (12 oz)	12 oz cream OR Whip until smooth: 1 cup nonfat dry milk, 1 3/4 cups warm water. Keep refrigerated.
Milk, regular or low-fat	1 cup	1/2 cup evaporated milk plus 1/2 cup water OR nonfat dry milk prepared as directed on package
Milk, skim	1 cup	3/4 cup water, 1/3 cup nonfat dry milk
Milk, sour	1 cup	1 cup sweet milk plus 1 tbsp vinegar or lemon juice
Milk, sweet	1 cup	1/2 cup evaporated milk plus 1/2 cup water OR 1 cup reconstituted nonfat dry milk plus 2 tsp butter
Milk, whole	1 cup	1/2 cup evaporated milk, 1/2 cup water OR 1 cup nonfat milk, 2 1/2 tsp butter OR 1 cup skim milk, 1 tbsp melted butter OR 7/8 cup skim milk, 1/8 cup heavy cream OR 5/8 cup skim milk, 3/8 cup half and half OR 2/3 cup 1% milk, 1/3 cup half and half OR 3/4 cup 2% milk, 1/4 cup half and half OR 1 cup water, 4 tbsp dry whole milk OR 1 cup water plus 1 1/2 tsp butter (in baking) OR 1 cup reconstituted nonfat dry milk plus 2 1/2 tsp butter
Sour Cream	1 cup	1 cup plain whole yogurt, 3 tbsp melted butter OR 3/4 cup buttermilk plus 1/4 cup oil OR 3/4 cup milk, 3/4 tsp lemon juice and 1/3 cup butter or margarine OR 1/2 cup cottage cheese and 1/2 cup. of plain yogurt.
Sour Cream (for baking)	1 cup	3/4 cup sour milk or buttermilk, 1/3 cup butter OR 1 cup plain yogurt, 1 tsp baking soda OR 1 tbsp lemon juice, 7/8 cup plus 1 tbsp evaporated milk
Sour Cream (for dips)	1 1/4 cups	1 cup cottage cheese, 1/4 cup plain yogurt or buttermilk (blend in processor) OR 1 cup cottage cheese, 1 tbsp lemon juice, 1/4 cup milk or water, 1/8 tsp salt (blend in processor) OR 8 oz cream cheese, 1/4 cup milk (blend in processor)
Whipping Cream (whipped)		Frozen (thawed) whipped topping OR Prepared whipped topping mix
Yogurt, plain		Sour cream OR Buttermilk OR Cottage cheese blended until smooth