Substitutions for Ingredients

Have you ever been in the middle of preparing something in the kitchen when you realize that you don't have a specific ingredient? Substitutions are a good way to personalize the recipe and eliminate the need of rushing to the store and back. Not only will these substitutions give you a chance to showcase your favorite ingredients, but this will give you a chance to show off your nack for cooking creativity as well.

1 teaspoon double-acting baking powder.....1-1/2 baking soda plus 1/2 cup buttermilk or sour milk.
1 package (2 teaspoons) active dry yeast.....1 cake compressed yeast.
1 tablespoon cornstarch (for thickening).....2 tablespoons flour.....or 2 teaspoons quick-cooking tapioca
For baking, these substitutions for flour are commonly used:
1 cup sifted cake flour.....1 cup minus 2 tablespoons sifted all-purpose flour.
1 cup all-purpose flour.....1 cup plus 2 tablespoons cake flour
1 cup self-rising flour.....1 cup flour, omit baking powder and salt.
1 cup sifted all-purpose flour.....1 cup plus 2 tablespoons sifted cake flour.

Shortening, butter, and oil can generally be substituted for one another in baking. They are the ingredients that help to add moisture and texture to a product. While this is simple enough, there are those that go beyond the call of simplicity and discover new and exciting substitutions for these ingredients.
Shortening or oil, for baking or cakes.....believe it or not, can be substituted with Mayonnaise! It blends easily and leaves a moist texture.
1 cup butter.....1 cup margarine.....7/8 to 1 cup hydrogenated fat plus 1/2 teaspoon salt...7/8 cup lard plus 1/2 teaspoon salt.

Lucky for us, milk or dairy products such as sour or sweet cream can have many different substitutions as well. Since these products generally don't have a long refrigerator life, they can go bad before their expiration date. This can lead to a cooking disaster or emergency if you don't realize until the last moment and can't get to the store. It's a good idea to check the expiration dates and even taste any dairy products you plan to use to ensure their freshness prior to sarting the recipe.
1 cup sweet milk.....1 cup sour milk or buttermilk plus 1/2 teaspoon of baking soda.
1 cup sour milk.....1 cup sweet milk into which 1 tablespoon vinegar or lemon juice has been stirred.
1 cup whole milk.....1/2 cup evaporated milk plus 1/2 cup water
1 cup coffee cream.....3 tablespoons butter plus 7/8 cup milk
1 cup cream, sour, thin.....3 tablespoons butter and 3/4 cup milk in sour milk recipe.
1 cup heavy cream.....1/3 cup butter plus 3/4 cup milk

These miscellaneous substitutions have been used in many kitchens across the globe. It's a shame that most of these substitutions have had to been discovered on their own under their own circumstances. Somewhere, someone realized they were lacking an ingredient or enough of one, and was put in a spot where they had to improvise. This can be an excellent opportunity to show off your creativity and personalization.
1 whole egg.....2 egg yolks for custards.
1 square chocolate (1 ounce).....3 or 4 tablespoons cocoa plus 1/2 tablespoon shortening.
Ginger Ale.....Equal parts Coke and 7-Up.
1 cup honey.....1 to 1-1/4 cups sugar plus 1/4 cup liquid
1 cup molasses.....1 cup honey.
1 tablespoon instant minced onion, dehydrated.....1 small fresh onion.
1 tablespoon prepared mustard.....1 teaspoon dry mustard.
1 tablespoon fresh herbs.....1 teaspoon dried.