KosherEye
<<< o >>> Challah and The Shabbos Project 2014 <<< o >>> Food, Family and Tradition <<< o >>> Keurig K10 MINI Plus Brewing System <<< o >>> Jack's Gourmet Kosher <<< o >>> Irene’s Bakery and Gourmet Kitchen <<< o >>> Sukkot 5775 <<< o >>> Sukkah Meals Made Easy <<< o >>> Cauliflower Pasta with Jack’s Gourmet Sausage <<< o >>> Cholent – A KosherEye Family Heirloom Recipe <<< o >>> Hungarian Goulash, Gulyás <<< o >>>
Bookmark and Share
Baking Ingredient Substitutions PDF Print E-mail

recipecardsubstitutions

by Eileen Goltz, Kosher Food Writer, Lecturer and Author, Perfectly Pareve Cookbook

Simple substitutes for ingredients you might not have.

•  1 cup buttermilk = 1 cup yogurt

  1 cup buttermilk = 1 cup milk + 1 tablespoon vinegar or lemon juice (let stand for 10 minutes before using in recipe)

•  1 cup buttermilk = 1 cup milk + 1-3/4 teaspoons cream of tartar

  1 cup buttermilk = 1/4 cup milk + 3/4 cup yogurt

  Baking Powder: 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar

•  1 cup Catsup = 1 cup tomato sauce, 1/2 cup sugar and 2 tablespoons vinegar

  1 teaspoon pumpkin pie spice = 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice and 1/8 teaspoon nutmeg

  1 cup sour cream  = 7/8 cup sour milk or buttermilk, plus 1/3 cup butter or margarine

  1 cup sour cream = 1 cup cottage cheese + 2 or 3 teaspoons of lemon juice, pureed in the       blender

  1 cup wine = 13 tablespoons water, 3 tablespoons lemon juice and 1 tablespoon sugar

  1/4 cup unsweetened applesauce  = 1 egg

Add a comment
 
<< Start < Prev 11 12 13 14 15 16 17 18 19 20 Next > End >>

Page 19 of 22
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3