Better 100 EmErgEncy H<11P£l IngrEdIEnt SubStItutIonS missing an ingredient mid-recipe? no worries! our recipe-rescuing substitutions cover every spice, liquid, and sweet you fnd yourself short of.

Allspice: ground white sugar in an equal substitute diet, whipped, powder plus ⅓ cup sugar cinnamon, dash ground amount. This will cause or tub-style margarine for and 1 tablespoon cooking nutmeg, or dash ground cookies to be a little regular margarine. oil or shortening, melted. cloves crispier. To fx the crispiness, add 2 tablespoons Buttermilk: For 1 cup Chocolate, unsweetened: Anise seed: fennel seed or molasses for every cup of buttermilk, substitute For 1 ounce unsweetened a few drops anise extract white sugar. 1 tablespoon lemon juice chocolate, substitute or vinegar plus enough 3 tablespoons unsweetened Apple pie spice: For Butter, salted: For 1 cup milk to make 1 cup. cocoa powder plus 1 teaspoon, substitute salted butter, substitute Let stand for 5 minutes 1 tablespoon cooking oil or ½ teaspoon ground 1 cup margarine; 1 cup before using. For 1 cup shortening, melted. cinnamon plus shortening plus buttermilk, substitute ¼ teaspoon ground ½ teaspoon salt; ⅞ cup 1 cup plain yogurt. Cilantro: parsley nutmeg, ⅛ teaspoon vegetable oil plus ground allspice, and dash ½ teaspoon salt; or ⅞ cup Canola oil: For Cinnamon: For 1 ground cloves or ground lard plus ½ teaspoon salt. 1 tablespoon canola oil, teaspoon, substitue ¼ ginger. substitute 1 tablespoon teaspoon ground nutmeg Butter, unsalted: For sunflower or safflower oil. or ground allspice. Baking powder: For 1 cup unsalted butter, 1 teaspoon baking powder, substitute 1 cup Cardamom: ground ginger Cloves: ground allspice, substitute ½ teaspoon shortening, ⅞ cup ground cinnamon, or cream of tartar plus vegetable oil, or ⅞ cup Chervil: tarragon or ground nutmeg ¼ teaspoon baking soda. lard. parsley Cooking oil: For Basil: oregano or thyme More Butter: For half of Chili powder: dash bottled 1 tablespoon cooking oil, the called-for butter, hot pepper sauce plus substitute 1 tablespoon Bay leaf: For 1 bay leaf, substitute applesauce, a combination of dried olive oil, canola oil, or substitute ¼ teaspoon shortening, oil, or butter oregano and ground cumin coconut oil, or replace crushed bay leaf or spreads and shortenings half the amount of oil for ¼ teaspoon thyme. specially formulated for Chives: green onion, mashed bananas in baking baking that don’t have onion, or leek and adjust as needed. Bread crumbs, fine dry: Trans fats. For ¼ cup fine, dried Chocolate, semisweet: Cornstarch, for bread crumbs, substitute For half of the called-for For 1 ounce semisweet thickening: For 1 cup ¾ cup soft bread crumbs, butter, substitute tofu chocolate, substitute cream-based soup, ¼ cup cracker crumbs, or pureed white beans 3 tablespoons semisweet substitute 1 cup broth ¼ cup cornflake crumbs, (cannellini, black beans, chocolate pieces or thickened with a roux. or ⅔ cup rolled oats. lentils). 1 ounce unsweetened chocolate plus Corn syrup: For 1 cup Broth, beef or chicken: For one-quarter of 1 tablespoon sugar. corn syrup, substitute For 1 cup broth, the called-for butter, 1 cup granulated sugar substitute 1 bouillon cube substitute faxseed meal. Chocolate, sweet baking, plus ¼ cup water. or 1 teaspoon instant such as German’s sweet bouillon granules per 1 To avoid dense, soggy, or chocolate: For 4 ounces Cream cheese: For cup water. fat baked goods, do not sweet baking chocolate, 8 ounces cream cheese, substitute oil for butter or substitute ¼ cup substitute 8 ounces ricotta Brown sugar: For 1 cup shortening. Also, do not unsweetened cocoa or Neufchatel cheese. brown sugar, substitute Cream-based soups: For 1 Fennel: anise seed burgers or meatballs, Marjoram: basil, thyme, cup cream-based soup, mash them slightly so or savory substitute 1 cup broth Flour, cake: For 1 cup they hold shape better. thickened with a roux. cake flour, substitute Mascarpone cheese: For 8 1 cup minus 2 tablespoons Half-and-half or light ounces mascarpone Cumin: chili powder all-purpose flour. cream: For 1 cup light cheese, substitute 8 ounces cream, substitute regular cream cheese. Curry powder: Mix ground Flour, self-rising: For 1 tablespoon melted tumeric, ground ginger, 1 cup self-rising flour, butter plus enough whole Milk: For 1 cup milk, ground black pepper, substitute 1 cup all- milk to make 1 cup. substitute ½ cup ground coriander, ground purpose flour plus evaporated milk plus cumin, and chili powder. 1 teaspoon baking powder, Heavy cream, whipped: ½ cup water or 1 cup ½ teaspoon salt, and For 1 cup whipped heavy water plus ⅓ cup nonfat Dill, weed or seed: ¼ teaspoon baking soda. cream, substitute 2 cups dry milk powder. Use an equal amount of whipped dessert topping. tarragon Fruit liqueur: For Non-dairy milk 1 tablespoon fruit liqueur, Herbs: For any herb, you substitutes include soy Egg: For 1 whole egg, substitute 1 tablespoon can substitute milk, almond milk, rice substitute ¼ cup fruit juice. 1 teaspoon dried herb for milk, and coconut milk. refrigerated or frozen 1 tablespoon fresh herb. egg product (thawed if Frosting: Instead of Mint: basil, marjoram, or frozen). frosting, top your baked Honey: For 1 cup, rosemary goods with fresh fruit or substitute 1 ¼ cups Another option is to low-fat yogurt in vanilla or granulated sugar plus Molasses: For 1 cup combine 1 tablespoon fruit flavors. Powdered ¼ cup water molasses, substitute 1 cup ground faxseed with sugar and skim milk make honey. 3 tablespoons water to a low-calorie glaze for Italian seasoning: basil, replace 1 egg. cookies. oregano, or rosemary Mustard, dry: For 1 teaspoon dry mustard, Espresso powder: For Garlic: For 1 clove garlic, Leeks: For 1 cup, substitute 1 tablespoon 1 cup self-rising four, substitute ½ teaspoon substitute 1 cup chopped prepared mustard substitute 1 cup all- minced garlic or green onions, 1 cup purpose four plus ⅛ teaspoon garlic powder. chopped shallots, or 1 cup Mustard, yellow: For 1 teaspoon baking powder, These ingredients, in these chopped sweet onions. 1 tablespoon yellow ½ teaspoon salt, and amounts, are mustard, substitute ¼ teaspoon baking soda. interchangeable in most Lemon peel or zest: For 1 ½ teaspoon dry mustard recipes. teaspoon, substitute ½ plus 2 teaspoons vinegar Evaporated milk: For teaspoon lemon extract, 2 1 cup evaporated milk, Ginger: ground allspice, tablespoons lemon juice, Nutmeg: ground substitute 2-¼ cups ground cinnamon, ground or 1 teaspoon lime zest. cinnamon, ground ginger, whole milk, simmered mace, or ground nutmeg or ground mace until reduced to 1 cup, or Lime peel or zest: For 1 cup whole milk. Gingerroot: For 1 teaspoon, substitute Onion, chopped: You can 1 teaspoon, substitute ¼ ½ teaspoon lime extract, use ½ cup chopped fresh Fajita seasoning: For teaspoon ground ginger. 2 tablespoons lime juice, onion, 2 tablespoons dried 1 tablespoon fajita or 1 teaspoon lemon zest. minced onion, or ½ seasoning, substitute Ground beef: For 1 pound teaspoon onion powder 1-½ teaspoons ground ground beef, substitute 1 Mace: ground allspice, interchangeably for flavor. cumin plus ½ teaspoon pound ground turkey, ground cinnamon, ground dried oregano, crushed; ground chicken breast, ginger, or ground nutmeg Oregano: thyme or basil ¼ teaspoon salt; cooked lentils, or black ¼ teaspoon cayenne beans. All of these options Margarine: For 1 cup Parsley: chervil or cilantro pepper; ¼ teaspoon black have less fat and a similar margarine, substitute Pasta: When cooking with pepper; ⅛ teaspoon garlic amount of protein. If you 1 cup butter or 1 cup pasta, you can substitute powder; and ⅛ teaspoon choose lentils or black shortening plus whole wheat or whole onion powder. beans for your ¼ teaspoon salt. grain pasta, brown rice

100 EmErgEncy IngrEdIEnt SubStItutIonS | bEt tEr homES and gardEnS | bhg.com noodles and other gluten- or an equal amount of Sun-dried tomato: For ¼ mashed bananas and free noodles, zucchini, black pepper. cup sun-dried tomato, adjust as needed. squash, soba noodles, substitute ¼ cup raw quinoa, and shirataki Rice: White rice can be tomato, chopped. For frying, substitute 1 cup noodles in equal amounts. replaced with brown rice, vegetable oil for 1 cup lard wild rice, quinoa, barley, Tarragon: chervil, dash or vegetable shortening. Pepper, black: For millet, fax, buckwheat or fennel seed, or dash anise ½ teapsoon, substitute bulgur in equal amounts. seed Vinegar, balsamic: For 1 ½ teaspoon ground white tablespoon, substitute 1 pepper or ⅛ teaspoon Rosemary:thyme, Thai seasoning: For tablespoon cider vinegar cayenne pepper. tarragon, or savory 1 tablespoon, mix or red wine vinegar plus 1 teaspoon ground ½ teaspoon sugar. Pepper, white: For Saffron: dash ground coriander, 1 teaspoon ½ teaspoon, substitute turmeric (for color) crushed red pepper, Vinegar, white: For ½ teaspoon black pepper. ¼ teaspoon salt, 1 teaspoon, substitute Sage: poultry seasoning, ¼ teaspoon ground 1 teaspoon lemon/lime Poblano pepper: For savory, marjoram, or ginger, ¼ teaspoon garlic juice or 2 teaspoons white stufed peppers, use rosemary powder, and ¼ teaspoon wine. Anaheim or sweet peppers. onion powder. For heat, use canned fre- Salt: For 1 teaspoon salt, Wine, red: For 1 cup red roasted chile peppers or substitute 1 teaspoon salt- Thyme: basil, marjoram, wine, substitute 1 cup serrano peppers. free dried herb blends, oregano, or savory beef or chicken broth or fresh herbs, or garlic (in cranberry juice in savory Poultry seasoning: For cooking only). Tomato juice: For 1 cup recipes or 1 cup cranberry 1 teaspoon, substitute tomato juice, substitute juice in desserts. ¾ teaspoon dried sage Savory: thyme, marjoram, ½ cup tomato sauce plus plus a ¼ teaspoon blend or sage ½ cup water. Wine, white: For 1 cup of any of these: dried white wine, substitute thyme, dried marjoram, Seasoning salt: equal Tomato sauce: For 2 cups 1 cup chicken broth in dried savory, ground amount of snipped fresh tomato sauce, substitute savory recipes or 1 cup black pepper, and dried herbs or equal amount of ¾ cup tomato paste plus apple juice or white grape rosemary. salt-free seasoning blend 1 cup water. juice in desserts. Pumpkin: For 1 cup Sour cream: For 1 cup Vanilla: For 2 tablespoons Whipping cream: For canned pumpkin or sour cream, substitute of vanilla extract, 1 cup whipping cream, pumpkin puree, substitute 1 cup plain Greek or substitute 1 whole vanilla substitute 2 cups whipped 1 cup cooked, mashed nonfat yogurt. bean in its place. dessert topping. sweet potato or butternut squash. These ingredients, Soy sauce: For ½ cup soy Vanilla beans: For Yeast: For 1.06-ounce in these amounts, are sauce, substitute 1 vanilla bean, substitute 2 compressed cake, interchangeable in most 4 tablespoons tablespoons vanilla substitute ¼-ounce recipes. Worcestershire sauce extract in its place. envelope active dry yeast. mixed with 1 tablespoon Pumpkin pie spice: For water. Vegetable oil: For 1 cup Yogurt, fruit-flavor: For 1 1 teaspoon, substitute vegetable oil, substitute cup fruit-flavor yogurt, ½ teaspoon ground Spice blends: garlic ½ cup applesauce or fruit substitute 1 cup plain cinnamon plus ¼ teaspoon powder instead of garlic salt puree. low-fat yogurt with fresh ground ginger, ¼ teaspoon fruit. ground allspice, and Sugar, granulated: For 1 As a general rule, use half ⅛ teaspoon ground cup sugar, substitute applesauce and half fat. nutmeg. 1 cup packed brown For example, if a recipe sugar. Note: This works calls for 1 cup oil, use Red pepper, crushed: In best in baking (cookies ½ cup applesauce and ½ place of the red pepper in especially), and the cup oil. For baking, start your recipe, use a dash of texture maybe chewier. by replacing half the bottled hot pepper sauce amount of oil with

100 EmErgEncy IngrEdIEnt SubStItutIonS | bEt tEr homES and gardEnS | bhg.com