Substitution Guide
Substitution Guide
Ingredient |
Substitution |
Allspice (1 tsp.) |
1/2 tsp. cinnamon + 1/4 tsp. nutmeg + 1/4 tsp. ground clove |
Baking Powder (1 tsp.) |
1/4 tsp. baking soda + 1/2 tsp. cream of tartar |
Baking Soda (1 tsp.) |
2 tsp double-acting baking powder + replace acidic liquid ingredient in recipe with non-acidic liquid |
Balsamic Vinegar |
Equal amount of sherry or cidar vinegar |
Bread Crumbs (1 cup) |
3/4 cup cracker crumbs |
Brown Sugar (1 cup) |
1 Tbsp. light molasses + enough sugar to fill 1 dry measure cup or 1 cup raw sugar |
Butter, salted (1 cup or 2 sticks) |
1 cup or 2 sticks unsalted butter + 1/4 tsp. salt or 1 cup margarine or 7/8 cup lard or vegetable shortening |
Buttermilk (1 cup) |
Place 1 Tbsp. white vinegar or lemon juice in a liquid measure. Fill to 1 cup with room temp whole or 2% milk and let stand for 5 minutes or 1 cup milk + 3/4 tsp. cream of tartar or 1 cup plain yogurt |
Canola, Sunflower and Vegetable Oils |
Substitute one for one |
Chocolate, Bittersweet or Semi-Sweet (1 oz.) |
1/2 oz. Unsweetened chocolate + 1 Tbsp. granulated sugar |
Cocoa Powder (3 Tbsp. Dutch-processed) |
1 oz. Unsweetened chocolate + 1/8 tsp. baking soda + reduce fat in recipe by 1 Tbsp. or 3 Tbsp. natural cocoa powder + 1/8 tsp. baking soda |
Corn Starch (as a thickener) |
Equal amounts of Minute Tapioca for cornstarch, use slightly less for flour |
Cream of Tartar (1/2 tsp.) |
1/2 tsp. white vinegar or lemon juice |
Egg (1 whole large egg) |
3-1/2 Tbsp. thawed frozen egg or egg substitute or 2 egg whites |
Garlic (1 fresh clove) |
1 tsp. Garlic Salt or 1/8 tsp. Garlic Powder or 1/4 tsp. dried minced garlic |
Gingerroot (1 Tbsp. minced) |
1/8 tsp. ground ginger powder or 1 Tbsp. rinsed and chopped candied ginger |
Half & Half (1 cup) for cooking or baking |
1-1/2 Tbsp. butter or margarine + enough milk to equal 1 cup |
Heavy Cream (1 cup) for cooking or baking |
3/4 cup milk + 1/3 cup butter or margarine |
Herbs, Fresh (1 Tbsp.) |
1 tsp. dried herbs |
Honey (1 cup) for cooking or baking |
1 1/4 cups granulated sugar + 1/4 cup of liquid appropriate for recipe |
Italian Seasoning (1 tsp.) |
1/2 tsp. dried basil + 1/4 tsp. dried oregano + 1/4 tsp. dried thyme |
Molasses (1 cup) |
1 cup honey or 1 cup dark corn syrup or 3/4 cup light or dark brown sugar dissolved in 1/4 cup liquid |
Mushrooms, fresh (1 cup sliced and cooked) |
1 can (4 oz.) mushrooms, drained |
Mustard, Prepared (1 Tbsp.) |
1/2 tsp. dry mustard powder + 2 tsp. white vinegar |
Onion (1 small minced) |
1/2 tsp. onion powder |
Poultry Seasoning (1 tsp.) |
1/4 tsp. ground thyme + 3/4 tsp. ground sage |
Pumpkin Pie Spice (1 tsp.) |
1/2 tsp. ground cinnamon + 1/4 tsp. ground ginger + 1/8 tsp. allspice + 1/8 tsp. nutmeg |
Sour Cream (1 cup) |
1 cup plain yogurt or 1 Tbsp. lemon juice and enough evaporated milk to equal 1 cup |
Tomato Juice (1 cup) for cooking |
1/2 cup tomato sauce + 1/2 cup water |
Tomato Sauce (1 cup) for cooking |
1/2 cup tomato paste + 1/2 cup water |
Wine, Red (1 cup) |
1 cup nonalcoholic wine, apple cider, beef broth or water |
Wine, White (1 cup) |
1 cup nonalcoholic wine, white grape juice, apple juice, chicken broth or water |
Yogurt (1 cup) |
1 cup buttermilk or 1 Tbsp. lemon juice and enough milk to equal 1 cup or 1 cup sour cream |
"Work With What You Got!"
© Victoria Hart Glavin Tiny New York Kitchen
Easter Menu Ideas
The greatest feast of the Christian Church takes its name from that of Eastre, the Anglo-Saxon goddess of the dawn. The feast, however, has another name, the Pasch, the Greek word coming from the Hebrew pesakh, the Passover. This is the term for the feast which is used in nearly every language except English and German, but even these two languages use the words Paschal candle and Paschaltide. In the churches of the Eastern Orthodox the feast of Easter comes somewhat later than in the Western calendar, but the observance is as great, if not greater. Here are some Easter feast ideas that may be useful in your home this Sunday.
Easter Breakfast Or Brunch
Mini Frittatas: Cheddar, Asparagus, Sun-Dried Tomato, Swiss, Bacon or Mushroom
Spring Onion Quiches With Gruyere Cheese: Cooked Leeks & Onions With Cheese & A Savory Egg Custard Baked In A Tart Shell
Asparagus, Arugula & Goat Cheese Quiche: Asparagus, Baby Arugula & Goat Cheese Mixed With Egg Custard Baked In a Flaky Crust
Fresh Fruit Platter: Sliced Cantaloupe, Honeydew, Watermelon , Pineapple, Grapes & Berries
Easter Appetizers
Asparagus Rolled In Pancetta
Mini Spinach & Ricotta Calzone
Bruschetta
Crudites Platter: Celery, Broccoli, Cauliflower, Green & Yellow Squash, Sliced Cucumbers, Red/Yellow/Green Bell Peppers, Grape Tomatoes And Baby Carrots
Cheese Platter: Classic American & European Cheeses Cubes & Wedges For Snacking. Serve With Almonds & Crostini
Shrimp Cocktail: Cook, Devein & De-shell Large Shrimp Serve with Lemons & Cocktail Sauce
Smoked Salmon Platter: Sliced Salmon With Chopped Red Onions, Capers, Cornichons, Mustard Sauce & Horseradish Sauce
Whole Boneless Poached Salmon: Poached In White Wine With A Light & Creamy Dill Sauce
Soups
Spring Pea & Onion Soup: Pureed Spring Pea & Onion Soup Made With Celery, Leeks, Garlic & Thyme
Carrot & Fennel Soup: Carrots, Fennel & Tomatoes Cooked In Vegetable Broth. Pureed Smooth
Salads & Side Dishes
Shrimp, Spring Pea & Morel Salad: Shrimp With Crispy Spring Peas, Morel Mushrooms & Tomatoes Lightly Tossed In A Lemon Vinaigrette
Golden Beet, Radish & Frisee Salad: Golden Beets, Radishes, Frisee Served With Goat Cheese, Pecans & Champagne Vinaigrette.
Grilled Asparagus: Marinate In Olive Oil & Kosher Salt. Grill
Gnocchi, Peas & Pancetta: Gnocchi, Peas, Panchetta, Ricotta Salata, Baby Arugula & Lemon Zest
Entrees
Honey Spiced Turkey Breast: Brine, Slow Roast Finished With Spices & Honey Glaze
Apricot Bourbon Glazed Ham: Apricot Jam, Honey, Dijon Mustard & Bourbon Combined & Poured On Top Of Ham Then Baked
Victoria’s Apricot Pork Tenderloin
Rosemary Rubbed Leg Of Lamb: Boneless Leg Of Lamb Marinated In Olive Oil & Herbs Then Roasted To Medium Rare
Grilled Salmon With Crispy Potato & Leek Fondue: Grilled Salmon Topped With Melted Spring Leeks With A Touch Of Cream & Crispy Fingerling Potatoes
Rack Of Lamb: Roasted With A Variety Of Spices
Desserts
Carrot Cake With Cream Cheese Frosting
Chocolate Cake
Yellow Cake With White Chocolate Ganache
Victoria’s Caramel & Chocolate Pecan Bars
Fruit Tarts
Hot Cross Buns