SUBSITUTIONS

Sour Cream = Equal amount of cottage whipped in a blender

Maple Syrup =

1 cup of water boiling
2 cups of sugar or
1 cup brown sugar or 1 cup granulated sugar.
1 tbs of maple flavoring

Bring water to a boil, slowly add sugar bring to a boil and boil for about 1 min. Turn off heat and add maple flavoring. Store in frig.

Brown Sugar = 2 tbs molasses to cup sugar

Powder Sugar = 1 cup sugar whipped in blender at high speed will make 1 cup and more of powder sugar

Cool Whip = Cool whip substitute

1 envelope unflavored gelatin
4 tsp cold water
1/3 cup boiling water
1 cup ice water
1 1/3 cup nonfat dry milk
6 tbs sugar
1/3 cup oil
1 tsp vanilla
2 tsp lemon juice

Chill big electric mixer, bowl and beaters. In a small cup sprinkle gelatin over the 4 tbs water. Soften 2-3 min. Add boiling water and stir until dissolved. Let cool. In chilled bow, mix ice water and dry milk. Beat at high speed until peaks form. Add slowly, sugar, oil, vanilla, lemon juice and the gelatin. Beat one minute more after the adding gelatin. You can use immediately or transfer to a hard plastic bow, cover and freeze. Makes 6 cups

Butter = Butter substitute

1/3 cup milk
1 cup Crisco
3 drops yellow food coloring
1 tsp salt
3 tbs clear jeland butter flavoring to taste or butter salt

Beat milk and clearjel until frothy. Add salt and shortening and whip until smooth.

Mayonnaise = Clear Jel Mayonnaise

4 tsp sugar
1/2 cup clear jell
3/4 cup powdered milk
1/2 cup egg powder
4 tsp salt
2 tsp dry mustard (or 4 tsp prepared mustard)
1/2 tsp garlic powder

In a blender combine 1 cup water, 2 tbs oil and 2 tbs vinegar or lemon juice. Add 1/2 cup of dry mayonnaise mixture and blend.

Powdered Eggs

1 fresh egg = 1 tbls dried egg (firm pack) and 2 tbls water

Using powdered egg in your baking will have no noticeable difference than using fresh eggs. The only things that you cannot use powdered eggs for is sunny side up, over easy, over medium, potato salad, or deviled eggs.

Uses: Cakes, cookies, muffins, bread, french toast, scrambled.

Sweetened Condensed Milk =

1/3 cup cold water
2/3 cup sugar
1 cups nonfat dry milk
3 tbs butter or margarine

Measure water into 2 cup glass measure. Gradually stir in milk powder until smooth. Microwave (high)3/4 to 1 min. or until milk is steaming hot. Stir in sugar and butter until dissolved. Allow to cool before using. Use as a substitute in recipes for 1 can (14oz) sweetened condensed milk. Yield 1 1/4 cups

1 cup cake flour = 1 cup minus 2 tablespoons all-purpose flour
1 tbs cornstarch (for thickening) = 2 tbs flour or 4 tsp tapioca
1 tsp baking powder = 1 tsp baking soda, 2 tsp cream of tartar and 1 tsp corn starch - yield 1 tbls of baking powder (better for you because it doesn't contain any aluminum that so many baking powders do.
1 cake compressed yeast = 1 package or 2 tsp active dry yeast
1 cup whole milk = 1/2 cup evaporated milk plus 1/2 cup water or 1 cup reconstituted nonfat dry milk plus 2 1/2 tsp butter or margarine
1 cup sour milk or buttermilk = 1 tbs lemon juice or vinegar plus sweet milk 1 cup of sweet milk (let stand 5 min.)
1 whole egg = 2 egg yolks (in custards)
1 square (1 oz) unsweetened chocolate = 3 tbs cocoa (regular type, dry) plus 1 tablespoon butter or margarine
1 tbs fresh snipped herbs = 1 tsp dried herbs
1 small fresh onion = 1 tbs instant minced onion, rehydrate
1 clove garlic = 1/8 teaspoon garlic powder
1 cup tomato juice = 1/2 cup tomato sauce plus 1/2 cup water
1 cup catsup = 1 cup tomato sauce plus 1/2 cup sugar and 2 tbs vinegar