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    Substitutions

    A guide for equivalent recipe substitutions and conversions.

    Ingredients

    Baking powder (1 tsp) →
    ½ teaspoon Cream of Tartar + ¼ teaspoon Baking Soda for every 1 teaspoon of Baking Powder.

    Brown Sugar →
    1 cup White Sugar + 1 tablespoon Molasses -or-1 ¼ cups confectioners’ sugar

    Butter (Salted) →
    ⅞ Cup Vegetable Oil + ½ teaspoon Salt -or- 1 Cup Margarine

    Butter (Unsalted) →
    ⅞ Cup Vegetable Oil -or- Applesauce

    Buttermilk →
    1 Cup plain yogurt OR 1 tablespoon Lemon Juice or Vinegar plus enough milk to make 1 cup
    Whisk together until no lumps remain.

    Cracker Crumbs →
    1 Cup of Rice Krispy’s crushed OR 1 Cup Corn Flakes crushed.

    Garlic (1 clove) →
    ⅛ teaspoon garlic powder OR ½ teaspoon granulated garlic OR ½ teaspoon garlic salt (reduce salt in recipe)

    Honey (1 cup) →
    1 ¼ cup white sugar + ⅓ cup water OR 1 cup corn syrup

    Italian Seasonings (1 Tbsp) →
    1 teaspoon each of Oregano, Basil and Thyme with a dash of Garlic Powder

    Ketchup (1 cup) →
    1 cup tomato sauce + 1 teaspoon vinegar + 1 tablespoon sugar

    Mayonnaise (1 cup) →
    1 cup sour cream OR 1 cup plain yogurt

    Oil →
    Sub Ingredient

    Powdered Sugar (1 cup)→
    1 Cup White Sugar placed in blender for 30-45 seconds on high

    Rum (1 Tbsp) →
    ½ teaspoon rum extract + enough water to make 1 tablespoon

    Sour Cream (1 cup) →
    1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR ¾ cup buttermilk mixed with ⅓ cup butter

    Vegetable Oil (Baking – 1 cup) →
    1 Cup Applesauce or Fruit Puree

    Vegetable Oil (Frying – 1 cup) →
    1 cup vegetable shortening

    White Sugar (1 cup) →
    1 cup brown sugar OR 1 ¼ cups confectioners’ sugar OR ¾ cup honey OR ¾ cup corn syrup

    Wine →
    1 Cup Chicken -or- Vegetable Broth

    Yogurt (Plain – 1 cup) →
    1 Cup Buttermilk

    Measurements

    tsp • teaspoon
    Tbsp • Tablespoon
    fl.oz. • Fluid Ounce

    3 tsp → 1 Tbsp

    4 Tbsp → ¼ cup

    5 tablespoon +1 tsp → ⅓ cup

    8 Tbsp → ½ cup

    12 Tbsp → ¾ cup

    16 Tbsp → 1 cup -or- 8 fl.oz.

    2 Cups → 1 pint -or- 16 fl.oz.

    4 Cups → 2 pints -or- 1 quart -or- 32 fl.oz.

    2 Quarts → ½ gallon -or- 64 fl.oz.

    4 Quarts → 1 gallon -or- 128 fl.oz.

    Weights & Volumes

    1 ml → Slightly < ¼ tsp

    2 ml → Slightly < ½ tsp

    5 ml → 1 tsp

    15 ml → 1 Tbsp

    59 ml → ¼ cup

    .946 L → 4 cups → 1 quart

    28 g → 1 oz.

    113 g → 4 oz.

    227 g → 8 oz.

    454 g → 16 oz. → 1 lb.

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    Rebecca from Devour Dinner

    Get to Know the Chef Behind the Camera!

    Welcome to Devour Dinner!  I am Rebecca and I am here to answer the age old question of “What’s for Dinner?”.  My recipes are easy to make recipes for busy families using common ingredients.  So take a look around and enjoy! 

    More about me →

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