SUBSTITUTIONS

It seems there is a 'substitution of sorts' for everything I can think of!  A most extensive list can be found at http://www.joyofbaking.com/ and they issue this quote:  "Sometimes you may find it necessary to substitute one ingredient for another in a recipe. But using a different ingredient may change both the taste and texture of your baking, so it is a good idea before substituting to understand the role that ingredient plays in the recipe.  Use this table as a guideline only."  Their list for making substitutions can be found at:  http://www.joyofbaking.com/IngredientSubstitution.html

*For some of the more common substitutions, I have used the list below which was taken off of a paper pasted inside the cupboard door a long while ago (before I had the convenience of doing Internet searches).  In particular, I've gone to a shorter chart like this to find substitutions for the alcoholic beverages called for in some recipes. 

*On the subject of making a substitution for coffee in recipes, though, the best information I came up with agreed that there is no good substitute for it in recipes-- either you use it, or you don't.  BUT!, almost all contributing readers say that if you DO NOT HAVE/USE coffee, and you want to make up a certain recipe that calls for it, you MUST add the same amount of water as was called for if using brewed coffee, or your baked item will be too dry!  (So,... I guess that means the only 'sort of ' substitute for using coffee would be an equal amount of WATER!)   Often, they say, the coffee is called for in certain recipes, not to add a coffee flavor or caffeine, but to enhance the taste of the chocolate used in the recipe-- so, some say, to the water you use in place of the coffee, you could stir into it about a teaspoon or so of extra cocoa.  (???)

·    1 Tablespoon cornstarch (for thickening) equals: 2 tablespoons of all purpose flour

·    1/2 cup brown sugar equals: 2 T. molasses added to 1/2 cup granulated sugar

·    1 teaspoon baking powder equals: 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda.

·    1 cup sugar equals: 1 cup packed brown sugar, or 2 cups sifted powdered sugar

·    1 cup molasses equals: 1 cup honey

·    1 square (1 ounce) unsweetened chocolate equals: 3 tablespoons unsweetened cocoa powder plus 1 tablespoon shortening or cooking oil, or one 1-ounce envelope pre-melted unsweetened chocolate product.

·    6 squares (6 ounces) semi-sweet chocolate equals: one chocolate 6-ounce package semi sweet chocolate pieces, or 6 tablespoons unsweetened cocoa powder plus 1/4 cup sugar and 1/4 cup shortening.

·    1 cup whole milk equals: 1/2 cup evaporated milk plus 1/2 cup water, or 1 cup water plus 1/3 cup nonfat dry milk powder.

·    1 cup buttermilk equals: 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (let stand 5 minutes before using), or 1 cup plain yogurt.

·    1 cup light cream equals: 1 tablespoon melted butter plus enough whole milk to make 1 cup.

·    1 cup dairy sour cream equals: 1 cup plain yogurt.

·    1/2 cup liquor (rum, bourbon or whiskey) equals: 1/4 cup unsweetened fruit juice.

·   1/2 cup wine equals: 1/2 cup apple or white grape juice for white wine, or 1/2 cup unsweetened grape juice for red wine (taste the recipe before sweetening; you may need less sugar).

·   1/4 cup fine dry bread crumbs equals: 3/4 cup soft bread crumbs.

·   1 small onion, chopped, equals: 1 t. onion powder or 1 Tablespoon dried minced onion.

·   1 Tablespoon prepared mustard equals: 1/2 teaspoon dry mustard plus 2 teaspoons vinegar.

*If any readers of this posting have other/better suggestions for any of the substitutions, please share-- I'd be happy to have you leave a comment about it.