Alcohol Substitutions In Cooking
Amaretto - almond extract . (Substitute 1/4 to 1/2 teaspoon almond
extract for 2 tablespoons Amaretto.)
Brandy - water, white grape juice, apple cider or apple juice,
diluted peach or apricot syrups. (Substitute equal amounts of liquid.)
Champagne - ginger ale .
Cointreau - orange juice or frozen orange juice concentrate.
Cognac - juice from peache, apricots, or pears.
Creme de menthe - spearmint extract or oil of spearmint diluted with
a litle water or grapefruit juice.
Dry Red Wine - red grape juice or cranberry juice. Also may subsitute
chicken, beef or vegetable broth, clam juice, and fruit juices.
(Substitute equal amount of liquid.)
Grand Marnier or Orange-Flavored Liqueur - unsweetened orange juice
concentrate or orange juice. (Substitute 2 tablespoons unsweetened
orange juice concentrate or 2 tablespoons orange juice and 1/2
teaspoon orange extract for 2 tablespoons Grand Marnier.)
Kahlua - coffee or chocolate-flavored liqueur. (Substitute 1/2 to 1
teaspoon chocolate extract or substitute 1/2 to 1 teaspoon instant
coffee in 2 tablespoons water for 2 tablespoons Kahlua.)
Kirsch - syrup or juices from cherries, raspberries, boysenberries,
currants, or cider. (Substitute equal amounts of liquid.)
Port Wine, Sweet Sherry, or Fruit-Flavored Liqueur) - orange juice or
apple juice. (Substitute equal amount of liquid.)
Rum (light or dark) - water, white grape juice, pineapple juice,
apple juice or apple cider, or syrup flavored with almond extract.
(Substitute equal amounts of liquid.)
Sherry or Bourbon - orange or pineapple juices, peach syrup, or
vanilla extract. (Substitute equal amount of liquid 1 to 2 teaspoons
vanilla extract.)
Sweet White Wine - white grape juice plus 1 tablespoons Karo corn
syrup. (Substitute equal amount of liquid.)
To Substitute in Soups, Stews, and Entrees
Dry (unsweetened) Red Wine - water, beef broth, bouillion, liquid
drained from canned vegetables, tomatoe juice or from cooking fresh
vegetables.
Dry (unsweetened) White Wine - water, chicken broth, bouillion,
liquid drained from canned vegetables, tomatoe juice or from cooking
fresh vegetables, ginger ale, white grape juice.
Alcohol-Liqueur, Substitutions
When making substitutions for alcohols, it is important to keep the volume of liquid in the recipe the same as originally called for. Depending on the recipe, apple juice or chicken broth often makes a good substitution for wine. When using flavored liqueurs, extracts can be substituted if you make up the balance of the liquid with water. For example, if a recipe calls for 2 tablespoons Grand Marnier you could use 1/2 teaspoon orange extract. Just be sure to get the same level of orange flavor. This may take some experimentation.
Baking powder substitute
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar;
OR
1/4 teaspoon baking soda plus 1/2 cup buttermilk, sour cream or yogurt (to replace 1/2 cup liquid called for in recipe).
Baking Soda, Substitutions
You can substitute baking powder for baking soda (but not vice versa) in some instances. You will need to add more which may affect the taste. Baking powder contains baking soda but is not an equal substitute for it. We personally do not recommend substituting baking powder for baking soda.
Biscuit Mix Substitute
For each 1 cup biscuit mix (like Bisquick) called for in a recipe, use 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1 tablespoon vegetable shortening.
Brown Sugar Substitute
For each 1 cup firmly packed light brown sugar called for in a recipe, use 1 1/2 tablespoons molasses plus 1 cup granulated sugar.
To make light brown sugar from dark brown sugar, use 1/2 cup firmly packed dark brown sugar and 1/2 cup granulated sugar.
For dark brown sugar, use 1 cup firmly packed light brown sugar plus 1 tablespoon molasses; or 1 cup granulated sugar plus 1/4 cup molasses.
Butter, Substitutes
Unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt. Margarine can also be substituted for butter. Do NOT use lowfat spreads or light butter for baking
Butterfat Percentages - Substituting Dairy
Sometimes recipes call for a milk/cream product that we're not familiar with - this guide can help you figure out what you should use based on the percent of butterfat in each product.
Heavy Cream = 36%
Whipping Cream, Light Whipping Cream, Medium Cream = 30 to 36%
Light Cream = 18 to 30%
Half And Half, Coffee Creamer = 10 1/2 to 18%
Sweetened Condensed Whole Milk = 9% and 40% Additional Sugar
Evaporated Milk = 8% and 50% Less Water
Milk = 3 to 4%
Low Fat Milk = .05 to 2%
Skim Milk = Less Than 0.5%
Buttermilk - Substitute
For each 1 cup buttermilk called for in a recipe , use 1 cup plain yogurt or sour cream;
OR
1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup;
OR
1 cup milk plus 1 3/4 tablespoons cream of tartar;
OR
1/4 cup buttermilk powder and 1 cup water.
Cardamom Substitute
It takes 10 whole pods to make 1 1/2 teaspoons of ground cardamom.
Or, use ground cinnamon , nutmeg, ginger, coriander seeds or mace, starting with half the quantity specified and adding more to taste.
Chervil, Substitute
1 teaspoon dried parsley flakes plus 1/8 teaspoon rubbed, dried sage can be substituted for 1 teaspoon chervil.
Chicken or Beef Broth Substitute
1 cup hot water and 1 teaspoon instant bouillon granules (or 1 bouillon cube) can be substituted for 1 cup broth.
Chocolate, Semisweet Substitute
For each 1 ounce semisweet chocolate called for in a recipe, use 3 tablespoons semisweet chocolate chips
OR -
1 tablespoon unsweetened cocoa, plus 1 tablespoon granulated sugar plus 1 tablespoon vegetable shortening
OR - 1/2 ounce unsweetened chocolate plus 1 tablespoon granulated sugar;
OR -
1 ounce bittersweet chocolate.
Chocolate, Sweet (German) Substitute
For each 4 ounces of sweet German chocolate called for in a recipe, use 1/4 cup unsweetened cocoa, plus 1/3 cup granulated sugar plus 3 tablespoons vegetable shortening;
OR
4 ounces unsweetened chocolate plus 1/3 cup granulated sugar.
Chocolate, Unsweetened Substitute
For each 1 ounce of unsweetened chocolate called for in a recipe, use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter or margarine;
OR
2 ounces bittersweet chocolate less 1 tablespoon granulated sugar called for in recipe.
Cinnamon, Ground (Substitute)
For 1 teaspoon ground cinnamon , grind a 3 1/2-inch-long cinnamon stick;
OR
use ground nutmeg, allspice, cardamom or cloves, starting with half the amount specified and adding more to taste .
Cocoa, Unsweetened Substitute
For each 1/4 cup of unsweetened (baking) cocoa called for in a recipe, use 1 ounce unsweetened chocolate and decrease fat called for in recipe by 1 1/2 teaspoons.
Coconut Cream Substitute
For each 1 cup coconut cream called for in a recipe, use 1 cup half-and-half plus 1/4 teaspoon coconut extract.
Coconut Milk Substitute
For 1 cup coconut milk, substitute 3 tablespoons canned cream of coconut plus hot water or warm low-fat milk to equal 1 cup;
OR
1 cup whole milk plus 1 teaspoon coconut extract.
Coffee Substitute
1/2 cup hot water and 1 teaspoon instant coffee granules can be substituted for 1/2 cup strong brewed coffee.
Cookies, Substituting Flour
Natural cereals ground in the blender or food processor can be substituted for all or part of the flour in most cookie recipes. Or use very fine unseasoned bread crumbs.
Cooking Sprays, Substitutes
Natural cereals ground in the blender or food processor can be substituted for all or part of the flour in most cookie recipes. Or use very fine unseasoned bread crumbs.
Corn Syrup Substitute
For each 1 cup corn syrup called for, use 1 1/4 cups granulated sugar or firmly packed brown sugar plus 1/4 cup liquid (use liquid called for in recipe).
Corn Syrup, (Dark) Substitute
For each cup of Dark Corn Syrup called for, use 3/4 cup light corn syrup and 1/4 cup light molasses;
or
1 1/4 cups firmly packed dark brown sugar and 3 to 4 tablespoons water.
Cornstarch Substitute
For 1 tablespoon cornstarch, substitute 2 tablespoons all-purpose flour;
OR
1 tablespoon potato flour or rice flour;
OR
4 teaspoons quick-cooking tapioca;
OR
2 teaspoons arrowroot.
Cream (20% fat) (Coffee Cream) Substitute
3 tablespoon butter plus 7/8 cup milk can be substituted for 1 cup cream (in baking and cooking).
Cream (40% fat) (Whipping Cream) Substitute
1/3 cup butter plus 3/4 cup milk can be substituted for 1 cup cream (in baking and cooking).
Cream of Tartar Substitute
There is no recommended substitution for cream of tartar.
Creme Fraiche Substitute
For 1 cup, use 1/2 cup each of sour cream and whipping cream ;
or
1 cup whipping cream and 3 tablespoons buttermilk;
cover and let stand 12 hours.
( Creme Fraiche is pronounced "Crem Fresh")
Egg Whites Substitute
Meringue powder can be substituted for egg whites in a meringue application. Three egg whites equal approximately 3 tablespoons meringue powder plus 6 tablespoons water.
You can't substitute meringue powder for egg whites in most recipes because it contains other ingredients such as sugar
Flour, Cake Flour Substitute
For each cup of cake flour called for in a recipe, use one cup all-purpose flour MINUS 2 tablespoons.
Flour, All Purpose Substitute
For each cup of regular flour called for in a recipe, you can substitute 1 cup cake flour PLUS 2 tablespoons cake flour.
Flour, Self-rising Substitute
For 1 cup, use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/8 teaspoon salt.
Fresh & Dried Herbs
Recipe calls for fresh herbs , you have only dried. Use 1/3 the amount called for.
Recipe calls for dried herbs, you have only fresh (lucky you!). Use 3 times the amount called for.
Honey Substitute
For 1 cup honey called for in recipe
Use 1 1/4 cups granulated sugar plus 1/4 cup liquid (use liquid called for in recipe)
OR - 1 cup molasses
OR - 1 cup light or dark corn syrup
OR - 1 cup pure maple syrup.
Italian Seasoning Substitute
1/4 teaspoon EACH dried oregano leaves, dried marjoram leaves and dried basil leaves plus 1/8 teaspoon rubbed dried sage can be substituted for 1 1/2 teaspoons Italian seasoning.
Lard Substitute
Use equal amount of vegetable shortening; 25 percent more butter or margarine (for baking); or equal amount vegetable oil (for frying).
Mace Substitute
Use ground allspice , cinnamon, ginger, nutmeg or cloves, starting with half the amount specified in the recipe and adding more to taste.
Make your own sundried tomatoes
Cut Roma tomatoes into quarters. You can also try this with cherry tomatoes cut in halves. Place cut tomatoes on a baking sheet. Sprinkle lightly with coarse salt. Place in oven at 175F degrees for 8 hours. Larger pieces may require more time. Store in a glass jar filled with olive oil to cover tomatoes, or in a plastic container in the refrigerator for non-oily tomatoes. You can also store these in the freezer.
Molasses Substitute
For 1 cup, use
1 cup honey;
or
3/4 cup firmly packed brown sugar;
or
1 cup dark corn syrup;
or
1 cup pure maple syrup.
Mustard, Dry Substitute
1 tablespoon prepared mustard can be substituted for 1 teaspoon dry mustard.
Mustard, Prepared Substitute
1/2 teaspoon dry mustard plus 2 teaspoons vinegar can be substituted for 1 tablespoon prepared mustard.
No buttermilk?
No buttermilk? Use plain yogurt or thinned sour cream or crème fraîche instead. Or add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let stand 5 minutes.
No cake flour?
For 1 cup of cake flour, sift together 7/8 cup all-purpose flour and 2 tablespoons cornstarch.
No confectioners' (powdered) sugar?
For every 1 cup confectioners' sugar, use 7/8 cup granulated sugar and 1 tablespoon cornstarch and whirl in blender for a few seconds.
No cornstarch?
No cornstarch? For every 1 tablespoon of cornstarch, use 1 tablespoon arrowroot or 1 tablespoon potato flour or potato starch or 2 1/2 tablespoons flour.
No dry bread crumbs?
No dry bread crumbs? Just get some bread, tear it up into small chunks, saute in a skillet with a little butter until browned.
No eggs?
If it's for baking, substitute 1/4 cup applesauce for 1 egg.
No granulated sugar?
For every 1 cup needed, use 3/4 cup confectioners' sugar or 3/4 cup honey.
No sweet potatoes?
No sweet potatoes for a casserole, soup or gratin-type dish? Use butternut squash or pumpkin.
Nutmeg Substitute
Use ground cinnamon, ginger, mace, allspice or cloves, starting with half the amount specified and adding more to taste.
Poultry Seasoning Substitute
1/4 teaspoon ground thyme plus 3/4 teaspoon ground sage can be substituted for 1 teaspoon poultry seasoning.
Pumpkin Pie Spice Substitute
1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves can be substituted for 1 teaspoon pumpkin pie spice.
Self-Rising Flour Substitute
One cup self-rising flour equals:
1 cup all-purpose flour, plus
1 1/4 teaspoons baking powder , plus
1/8 teaspoons salt .
Sour Cream Substitute
1 cup plain yogurt can be substituted for 1 cup sour cream
Star Anise Substitute
Use in equal measure: aniseed or Chinese five-spice powder .
Sugar Equivalents
One pound brown sugar = 3 cups loose 1 cup = 5 1/4 ounces
One pound brown sugar = 2 cups packed 1 cup = 8 ounces
One pound granulated sugar = 2 1/8 cups 1 cup = 7 1/2 ounces
One pound 10x powdered = 3 1/2 cups 1 cup = 7 ounces
Sugar Substitutes
Any of the following may be substituted for 1 Cup of Sugar:
1/2 Cup firmly packed brown sugar
1 1/2 Cups Molasses
2 Cups Corn Syrup
3/4 Cups Honey
1 1/2 Cups Maple Syrup
Note: You will need to reduce the liquid in the recipe to compensate for the liquid in the molasses, corn syrup, honey and syrup.
Superfine Sugar Substitute
Make your own superfine sugar by processing regular sugar in a food processor or blender.
Tomato Sauce Substitute
3/4 cup tomato paste plus 1 cup water can be substituted for 1 cup tomato sauce.
Wine Substitute
1/2 cup fruit juice can be substituted for 1/2 cup wine in desserts. 1/2 cup chicken broth can be substituted for 1/2 cup wine in savory recipes.