SUBSTITUTIONS

By JJCR

Ingredients

• 1 CUP FLOUR 1 cup plus 2 tbsp. cake flour OR 1 cup rolled oats OR 1 cup graham flour OR 1 1/2 cup bread crumbs or 7/8 cup cornmeal
• 1 CUP SELF RISING FLOUR-----
• 1 cup all-purpose flour plus 1 1/2 tsp. baking powder and 1/8 tsp. salt
• 1 CUP CAKE FLOUR
• 1 cup all purpose flour less 2 tbsp.
• 1 CUP BISCUIT MIX
• 1 cup flour plus 1 1/2 tsp. baking powder and 2 tbsp. shortening.
• 2 TBSP. FLOUR (for thickening)
• 1 tbsp. cornstarch OR 3/4 oz. bread crumbs OR 7 egg yolks OR 3 1/2 whole eggs
• 1 TSP.. BAKING POWDER
• 1/4 baking soda plus 1/2 cup buttermilk OR sour milk (reduce liquid in recipe by 1/2 cup) OR 2 egg whites
• 1 TBSP. CORNSTARCH
• 2 tbsp. all-purpose flour
• 1 PKG. (2 TSP.) ACTIVE DRY YEAST
• 1 cake compressed yeast
• 1 CUP WHOLE MILK
• 1/4 cup dry whole milk plus 1 cup water OR 3/4 cup non-fat dry milk plus 1 cup water and 3 tbsp. melted butter OR 1/2 cup evaporated milk plus 1/2 cup water OR 1 cup buttermilk plus 1/2 tsp. baking soda
• 1 CUP LT. CREAM
• 7/8 cup milk plus 3 tbsp. melted butter
• 1 CUP HEAVY CREAM
• 3/4 cup milk plus 1/3 cup melted butter
• 1 CUP BUTTERMILK OR SOUR MILK
• 1 cup milk plus 1 tbsp. lemon juice or vinegar; let stand 5 minutes OR 1 cup milk plus 1 3/4 tsp. cream of tartar
• 1 CUP HEAVY SOUR CREAM
• 1 cup plain yogurt OR 2/3 cup sour milk, buttermilk or plain yogurt plus 1/3 cup melted butter OR 1 cup evaporated whole milk and 1 tbsp. lemon juice
• 1 CUP THIN SOUR CREAM
• 3/4 cup sour milk, buttermilk or plain yogurt plus 3 tbsp. melted butter
• 1 CUP DARK CORN SYRUP
• 3/4 cup light corn syrup plus 1/4 cup light molasses
• 1 CUP LIGHT OR DARK CORN SYRUP
• 1 1/4 cups granulated or packed brown sugar plus 1/4 cup additional liquid from recipe
• 1 CUP POWDERED SUGAR
• 1/2 cup plus 1 tbsp granulated sugar
• 1 CUP LT. BROWN SUGAR
• 1/2 cup dark brown sugar plus 1/2 cup granulated sugar
• 1 CUP GRANULATED SUGAR
• 1 3/4 cups powdered sugar
• OR 1 cup firmly packed brown sugar OR 1 cup superfine Sugar
• 1 (1 oz.) SQUARE UNSWEETENED CHOCOLATE
• 2 tbsp. cocoa plus 1/2 tbsp. butter OR 1/2 cup semisweet chocolate morsels, decreasing sugar by 1/4 cup OR 1 (1 oz ) envelope soft baking chocolate
• 3 ( 1 OZ.) SQUARES SEMISWEET BAKING CHOCOLATE
• 1/2 cup semisweet chocolate morsels
• 1/4 CUP COCOA POWDER
• 1/2 cup (3 oz.) semisweet chocolate morsels decreasing shortening by 1 tbsp. and decreasing sugar by 1/4 cup OR (1 oz. ) envelope soft baking chocolate

Preparation

Step 1

Ingredient substitutions



ROPIN THE FLAVORS OF TEXAS