|
|
|
|
1 Tbls Cornstarch
|
2 Tbls All-purpose flour
|
|
1 teas. baking powder
|
1/4 teas baking soda plus 1/2 cup buttermilk
(this replaces 1/2 cup of the liquid called for)
|
|
1 pkg active dry yeast
|
1 cake compressed yeast
|
|
1 cup granulated sugar
|
1 cup brown sugar
or
2 cups powdered sugar
|
|
1 cup honey
|
1 1/4 cup sugar plus 1/4 cup water
|
|
1 cup corn syrup
|
1 cup sugar plus 1/4 cup water
|
|
1 square unsweetend chocolate
|
3 Tbls cocoa plus 1 Tbls margarine
|
|
1 cup whipping cream (whipped)
|
2 cups whipped dessert topping
|
|
1 cup buttermilk
|
1 Tbls vinegar or lemon juice plus enough milk to make 1 cup
(let stand 5 minutes before using)
or
1 cup plain yogart
|
|
1 cup whole milk
|
1/2 cup evaporated milk plus 1/2 cup water
or
1 cup reconstituted nonfat dry milk plus 2 teas margarine
|
|
1 cup light cream
|
2 Tbls butter plus 1 cup minus 2 Tbls milk
|
|
2 cups tomato sauce
|
3/4 cup tomato paste plus 1 cup water
|
|
1 cup tomato juice
|
1/2 cup tomato sauce plus 1/2 cup water
|
|
1 clove garlic
|
1/8 teas garlic powder
or
1/8 teas minced garlic
|
|
1 small onion
|
1 teas onion powder
or
1 Tbls minced dry onion
|
|
1 teas dry mustard
|
1 Tbls Prepared mustard
|
|
1 teas finely shredded lemon or orange peel
|
1/2 teas lemon or orange extract
|
|
1 whole egg
|
2 Egg yolks
|
|
1 cup cake flour
|
1 cup minus 2 Tbls All-purpose flour
|
