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• tsp cinnamon and tsp ground cloves

• tsp cinnamon, 1/4 tsp nutmeg and 1/8 tsp cardamom

• 1 tbsp flour
• 1 tsp cornstarch

• 1/4 tsp baking soda, 1/2 tsp cream of tartar, and 1/4 tsp cornstarch
• 1/3 tsp baking soda and 1/2 tsp cream of tartar
• 1/4 tsp baking soda and 1/2 cup sour milk or buttermilk (decrease liquid called for in recipe by 1/2 cup)
• 1/4 tsp baking soda and 1/2 tsp lemon juice or vinegar used with sweet milk to make 1/2 cup (decrease liquid called for in recipe by 1/2 cup)
• 1/4 tsp baking soda and 1/4 cup molasses (decrease liquid in recipe by 1-2 tbsp)
• 1 1/2 tsp phosphate or tartrate baking powder

• 1/4 tsp crushed

• 1 tsp seasoning or seasoned salt
• 1/2 tsp table salt
• 1/2 tsp Mei Yen seasoning

• 1 tsp brandy extract plus enough water or liquid called for in recipe to make 1/4 cup

• 1 bouillon cube dissolved in 1 cup boiling water
• 1 cup boiling water
• 1 tsp powdered broth base dissolved in 1 cup boiling water

• 7/8 to 1 cup hydrogenated fat and 1/2 tsp salt
• 7/8 cup lard plus 1/2 tsp salt
• 1 cup margarine
• 7/8 cup oil plus 1/2 tsp salt

• 1 cup tomato sauce, 1/2 cup sugar, and 2 tbsp vinegar (for use in cooking)

• 1 chicken bouillon cube

• 1 cup canned or homemade chicken broth or chicken stock

• 1 cup tomato sauce, 1/4 cup brown sugar, 2 tbsp vinegar, 1/4 tsp cinnamon, dash of ground cloves and dash of allspice

• 2 tsp green onion tops, finely chopped

• 1 ounce sweet cooking chocolate

• 1 ounce unsweetened chocolate and 4 tsp sugar

• 2 squared unsweetened chocolate, 2 tbsp shortening, and cup sugar

• 3 tbsp cocoa and 1 tbsp fat

• 1 ounce (square) chocolate (decrease fat called for in recipe by 1/2 tbsp)

• 1 1/2 tbsp fresh grated coconut

• 1 cup whipping cream

• 1 cup whole milk

• 7/8 cup plain, 1 1/2 tbsp baking powder, and 1/2 tsp salt

• 1 cup sugar and 1/4 liquid (use whatever liquid is called for in the recipe)
• 1 cup honey

• 2 tbsp all-purpose flour
• 2 tbsp granulated tapioca

• 1 cup dry bread crumbs

• 7/8 cup milk and 1/2 tbsp butter or margarine
• 1 cup evaporated milk, undiluted
• 1/2 cup coffee cream plus 1/2 cup milk

• 3/4 cup milk and 1/3 cup butter or margarine (for use in cooking or baking)

• 3/4 cup milk and 3 tbsp butter or margarine (for use in cooking or baking)
• 1 cup evaporated milk, undiluted

• Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 tbsp lemon juice. Whip until stiff.

• 1 1/2 tsp lemon juice or vinegar

• 1 tbsp, dill seed

• 3 tbsp and 1 tsp thawed frozen egg
• 2 1/2 tbsp sifted, dry whole egg powder and 2 1/2 tbsp warm water
• 2 yolks and 1 tbsp water (in cookies)
• 2 yolks (in custards, cream fillings, and similar mixtures)
• 1/2 tsp baking powder, 1 tbsp vinegar, and 1 tbsp liquid (in baking)
• 1 egg in every 3 can be replaced with 1 tbsp cornstarch in baking
• Soften 1 tbsp unflavored gelatin in 3 tbsp cold water; add 3 tsp boiling water; cool and beat until frothy; add to recipe (reduce other liquid by 2 tbsp)
• 1/4 cup commercial egg substitute

• 2 tbsp thawed frozen egg white
• 2 tsp sifted, dry egg white powder and 2 tbsp lukewarm water

• 2 tbsp sifted, dry egg yolk powder and 2 tsp water
• 1 1/3 tbsp thawed frozen egg yolk

• 1 1/2 tsp cornstarch, arrowroot starch, potato starch, or rice starch
• 1 tbsp granular tapioca
• 1 tbsp waxy rice flour
• 1 tbsp waxy corn flour
• 2 tbsp browned flour
• 1 1/2 tsp whole wheat flour and 1/2 tsp all purpose flour

Note: Specialty flours added to yeast bread recipes will result in a reduced volume and heavier product.

• 1 cup and 2 tbsp cake flour
• 1 cup minus 2 tbsp unsifted all-purpose flour
• 1 1/2 cup bread crumbs
• 1 cup rolled oats
• 1/3 cup cornmeal or soybean flour and 2/3 cup all-purpose flour
• 1/2 cup cornmeal, bran, rice flour, rye flour or whole wheat flour and 1/2 cup all-purpose flour
• 3/4 cup whole wheat flour or bran flour and 1/4 cup all-purpose flour
• 1 cup rye or rice flour
• 1/4 cup soybean flour and 3/4 cup all-purpose flour

• 1 cup minus 2 tbsp sifted all-purpose flour

• 1 cup minus 2 tbsp all-purpose flour and 1/1/2 tsp baking powder and 1/2 tsp salt.

• substitute whole wheat flour for 1/4 to 1/2 of the white flour called for in a recipe

• 1/8 tsp garlic powder or instant minced garlic
• 1/2 - 1 tsp garlic salt (reduce amount salt called for in recipe)

• 1 tbsp plain gelatin and 2 cups fruit juice

• 1 tbsp candied ginger rinsed in water to remove sugar and finely cut
• 1 tbsp raw ginger

• 1 tsp dried herbs

• 1 1/4 cup sugar and 1/4 cup liquid (use liquid called for in recipe)

• 2 tbsp bottled

• 1/2 tsp vinegar

• 2-3 tbsp juice and 1-2 tsp rind

• 1-2 tsp grated fresh lemon peel
• grated peel of 1 medium lemon
• 1/2 tsp lemon extract

• 2 cups spaghetti, uncooked
• 4 cups noodles, uncooked

• 1 cup maple syrup

• 1 tbsp white, granulated sugar

• Combine 2 cups sugar and 1 cup water, bring to clear boil; take off heat; add 1/2 tsp maple flavoring

• 10 large

• 1/2 cup yogurt and 1/2 cup mayonnaise
• 1 cup sour cream
• 1 cup cottage cheese pureed in blender

• 1 tsp Beau Monde seasoning
• 1/2 tsp table salt

• 1 cup plain yogurt

• 1 cup minus 1 tbsp sweet milk and 1 tbsp lemon juice or vinegar (allow to stand for 5-10 minutes)
• 1 cup sweet milk and 1 3/4 tsp cream of tartar

• 1 cup liquid whole milk

• 4 to 5 tbsp non-fat dry milk powder and enough water to make one cup, or follow manufacturer's directions

• 4 tsp non-fat dry milk powder and enough water to make 1/4 cup, or follow manufacturer's directions
• 2 tbsp evaporated skim milk and 2 tbsp water

• Heat the following ingredients until sugar and butter are dissolved: 1/3 cup and 2 tbsp evaporated milk, 1 cup sugar, 3 tbsp butter or margarine

• 1 cup reconstituted non-fat dry milk and 2 tsp butter or margarine
• 1/2 cup evaporated milk and 1/2 cup water
• 4 tbsp whole dry milk and 1 cup water, or follow manufacturer's directions
• 1 cup fruit juice or 1 cup potato water (for use in baking)
• 1/4 cup non-fat dry milk and 2 tsp butter or margarine and 7/8 cup water
• 1 cup soy or almond milk
• 1 cup water plus 1 1/2 tsp butter in baking
• 1 cup buttermilk plus 1/2 tsp baking soda (decrease baking powder in recipe by 2 tsp)

• 1 tbsp dried mint leaves

• 3/4 cup sugar, increase liquid by 5 tbsp, decrease baking soda by 1/2 tsp, add 2 tsp baking powder
• 3/4 cup sugar plus 1 1/4 tsp cream of tartar, increase liquid in recipe by 5 tbsp

• 3 oz dried mushrooms plus 1 1/2 cups water
• 1 10-ounce can

• 3 tbsp whole, dried mushrooms
• 4 oz fresh
• 2 oz canned

• 1 tbsp prepared mustard
• 1/2 tsp mustard seeds

• 1 cup rolled oats, browned (in baked products)

• 1/4 cup melted margarine, butter, bacon drippings, shortening, or lard

• rehydrate 1 tbsp instant minced onion

• 1/4 cup chopped, fresh onion
• 1 1/3 tsp onion salt
• 1-2 tbsp instant minced onion
• 1 tsp onion powder

• 2 tbsp fresh onion, chopped

• 1 medium onion, chopped
• 4 tbsp fresh chopped onion

• 6-8 tbsp juice; 3/4 cup diced; 2-3 tbsp grated rind

• 2-3 tsp grated fresh orange peel
• grated peel of 1 medium orange

• 1 tsp orange extract

• 2-3 tbsp grated fresh orange peel

• 3 tsp fresh parsley, chopped

• 1 tsp black pepper

• 3 tbsp fresh green pepper, chopped

• 3 tbsp fresh red bell pepper, chopped
• 2 tbsp chopped pimento

• 1/4 cup chopped fresh mint

• rehydrate 1 tbsp dried red bell peppers
• 3 tbsp fresh red bell pepper, chopped

• 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice, and 1/8 tsp nutmeg

• 1 tbsp liquid rennet

• 1 cup uncooked converted rice
• 1 cup uncooked brown rice
• 1 cup uncooked wild rice
• 1 cup bulgur or pearl barley, cooked

• 1 tbsp rum extract plus enough liquid to make 1/4 cup

• 1 cup cooking oil (cooking oil should be substituted ONLY if recipe calls for melted shortening)

• 1 cup minus 2 tbsp lard
• 1 1/8 cups butter (decrease salt called for in recipe by 1/2 tsp)
• 1 1/8 cup margarine (decrease salt called for in recipe by 1/2 tsp)

• 3/4 cup sour milk and 1/3 cup butter or margarine
• 3/4 cup buttermilk and 1/3 cup butter or margarine
• Blend until smooth: 1/3 cup buttermilk, 1 tbsp lemon juice, and 1 cup cottage cheese
• 1 cup plain yogurt
• 3/4 cup milk, 3/4 tsp lemon juice, and 1/3 cup butter or margarine

• 1/4 cup chopped fresh mint

• 1 cup granulated sugar
• 1 cup granulated sugar plus 1/4 cup molasses
• 1/2 cup liquid brown sugar

• 1 cup corn syrup, decrease liquid called for in recipe by 1/4 cup (never replace more than 1/2 cup sugar called for in recipe with corn syrup)
• 1 1/3 cup molasses (decrease liquid called for in recipe by 1/3 cup)
• 1 cup powdered sugar
• 1 cup brown sugar, firmly packed
• 1 cup honey (decrease liquid called for in recipe by 1/4 cup)
• 1 3/4 cup confectioners' sugar, packed

• 2 tbsp pearl tapioca

• 1 tbsp of flour

• 1 1/3 cups diced tomatoes simmered 10 minutes

• 1 16-ounce can

• 1/2 cup tomato sauce plus 1/2 cup water

• 1/2 cup tomato sauce and 1/2 cup water

• 3/4 cup tomato paste plus 1 cup water

• 1 cup tomato sauce plus 1/4 oz. can cup water

• 1 tbsp vanilla extract

• 1 tsp bottled steak sauce

• 1 yeast cake, compressed
• 1 package active dry yeast

• 1 cup buttermilk
• 1 cup cottage cheese blended until smooth
• 1 cup sour cream