Have you ever been in the middle of cooking dinner or dessert and realized you’re out of a key ingredient? Most cookbooks have substitution lists but here are a few things you don’t always see on those lists.
Cream cheese (8 oz.) – 1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth
Hot pepper sauce (1 teaspoon) – ¾ teaspoon cayenne pepper plus 1 teaspoon vinegar
Ketchup (1 cup) – 1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lemon zest (1 teaspoon) – ½ teaspoon lemon extract or 2 Tablespoons lemon juice
Margarine (1 cup) – 1 cup shortening plus ½ teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus ½ teaspoon salt OR 7/8 cup lard plus ½ teaspoon salt
Mayonnaise (1 cup) – 1 cup sour cream OR 1 cup plain yogurt
Shortening, 1 cup – 1 cup butter OR 1 cup margarine minus ½ teaspoon salt from recipe
Sour cream (1 cup) - 1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR ¾ cup buttermilk mixed with 1/3 cup butter
Soy sauce, ½ cup - 4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Sweetened Condensed Milk (14 oz. can) – ¾ cup white sugar mixed with ½ cup water and 1-1/8 cups dry powdered milk; bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Honey (1 cup) – 1-1/4 cups sugar and ¼ cup water
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