This is my first attempt at a blog post...ever. I hope I do not mess up Megan's wonderful blog! I really appreciate all her hard work in keeping this thing going. I use lots of her recipes (the one I keep making over and over right now is Chicken Soup with Lentils ...with brown rice instead of barley. All of my family, even the picky eater, loves it.)
I'm not a big fan of mutton except in its minced form. If you have a pretty good selection of spices, mostly ones you use for Thanksgiving-type foods, you can easily make your own sausage using mutton keema. This is adapted from a Jimmy Dean sausage copy cat recipe.
1 kg mutton keema
2 1/2 tsp. salt
2 1/2 tsp. dried parsley
3-4 tsp. rubbed sage
1/2 tsp. black pepper
3-4 tsp. dried thyme
1 1/2 tsp. crushed red pepper flakes
1 1/2 tsp. coriander (dhaniya powder)
Combine all the spices with the keema. Mix thoroughly. Cover and refrigerate several hours (I usually let it set overnight). If your sausage mixture smells really fragrant, then your spices are probably fine. I usually cook just a tiny portion in a skillet to see if I want to add anything else before cooking all of it.
Cook it, then use it to top homemade pizza, make breakfast casserole, put in sausage potato soup, etc. This makes quite a bit of sausage, so after I cook it I freeze it in several smaller batches. Later I will post a recipe for sausage stromboli that my family loves. Enjoy!
Rachel R.
Showing posts with label Make Your Own.... Show all posts
Showing posts with label Make Your Own.... Show all posts
Marriot Meusli
A few months ago, a new Marriot hotel opened in our city. They have a buffet breakfast that is a great price, especially considering kids eat free. We tried it out a few weeks back, and of all the amazing food they had, one of my favorites was their homemade meusli. I've thought off and on about attempting to make granola or meusli, but I didn't really know how I would like it until I had the meusli at the Marriot. I studied and took note of what was in it, and came home and re-created it today. This is the best meusli I've ever had! I could eat it every day. : )
Marriot Meusli
2 c. Oats
2 c. Cornflakes
1 c. Dessicated Coconut
1 c. Chopped Pistachios
¼ t. Salt
½ c. Coconut Oil
¼ c. Maple Syrup
¼ c. Honey
½-1 t. Cinnamon
½ t. Vanilla Extract
1 c. Golden Raisins
Combine oats, cornflakes, coconut, pistachios, salt and cinnamon in a large bowl. In a separate bowl, whisk together coconut oil (or butter), syrup, honey, and vanilla. Pour wet mixture over dry mixture and stir with a wooden spoon until it's all evenly coated. Bake in a 300/145 oven on a lined/greased baking sheet for 20-30 minutes. Remove and cool on a wire rack. After completely cooled, stir in raisins. YUM! This makes about five cups. I think I'll double it from now on. : )
Note: After eating a big bowl of this with milk, I think next time, I will not add the dessicated coconut until after it's baked. It had a strange after taste, which I think was from the cooked/baked coconut.
If there's an element in here you don't care for, you can easily swap it out. Like almonds for pistachios, or nutmeg for cinnamon. Also, I used just regular oats, (I think the quick cooking kind) because to my knowledge, you can't easily find rolled oats here. It worked fine. You can also substitute butter for the coconut oil, but I would do coconut oil if at all possible. : ) If you do butter, melt it on the stove top first, then stir in the honey, syrup and vanilla. It's easy to make this your own!
Marriot Meusli
Combine oats, cornflakes, coconut, pistachios, salt and cinnamon in a large bowl. In a separate bowl, whisk together coconut oil (or butter), syrup, honey, and vanilla. Pour wet mixture over dry mixture and stir with a wooden spoon until it's all evenly coated. Bake in a 300/145 oven on a lined/greased baking sheet for 20-30 minutes. Remove and cool on a wire rack. After completely cooled, stir in raisins. YUM! This makes about five cups. I think I'll double it from now on. : )
Note: After eating a big bowl of this with milk, I think next time, I will not add the dessicated coconut until after it's baked. It had a strange after taste, which I think was from the cooked/baked coconut.
If there's an element in here you don't care for, you can easily swap it out. Like almonds for pistachios, or nutmeg for cinnamon. Also, I used just regular oats, (I think the quick cooking kind) because to my knowledge, you can't easily find rolled oats here. It worked fine. You can also substitute butter for the coconut oil, but I would do coconut oil if at all possible. : ) If you do butter, melt it on the stove top first, then stir in the honey, syrup and vanilla. It's easy to make this your own!
Make Your Own Maple Syrup
Simple recipe, but you do need maple flavoring from the states. It comes in a small bottle and is usually found in the baking aisle with the vanilla and almond extracts. Have someone stick a couple in your next package!
Make Your Own Maple Syrup
1 c. white sugar
1 c. brown sugar (you can totally use homemade brown sugar!)
1 c. water
1/2 t. maple flavor, or more, as you like
1 t. vanilla extract
Combine the sugars and water in a sauce pan, bring to a boil, then reduce to low and cook for 10-15 minutes, until the syrup coats the back of a wooden spoon. Be careful, it will thicken as it cools, so you don't want to wait too long and get it too thick in the pot. If it's not getting thick enough, add 1/4 c. more brown sugar at a time. Turn the gas off, and add the maple and vanilla, give it a good stir. You're done! :) I usually do this as I'm cooking pancakes, because I never plan ahead. : )
Make Your Own Maple Syrup
1 c. white sugar
1 c. brown sugar (you can totally use homemade brown sugar!)
1 c. water
1/2 t. maple flavor, or more, as you like
1 t. vanilla extract
Combine the sugars and water in a sauce pan, bring to a boil, then reduce to low and cook for 10-15 minutes, until the syrup coats the back of a wooden spoon. Be careful, it will thicken as it cools, so you don't want to wait too long and get it too thick in the pot. If it's not getting thick enough, add 1/4 c. more brown sugar at a time. Turn the gas off, and add the maple and vanilla, give it a good stir. You're done! :) I usually do this as I'm cooking pancakes, because I never plan ahead. : )
Make Your Own Brown Sugar!
Yes! It is possible here in India!! : ) First, you need to get Gur or Sheera from your dukan. It looks like this (the caramel colored balls in the bag):
You'll also need either some breakfast sugar or, some bhura, which is just really finely granulated sugar. Both work. : ) Here's my two bowls, one with breakfast sugar, one with bhura.
It will melt and start to bubble like in this picture. Keep the heat low. When there are no more lumps and the syrup is smooth, you need to add just a bit of water, like maybe 1 Tablespoon? I think this is like slightly dehydrated molasses. Adding the water makes it a good consistency to mix and coat the sugar. Otherwise, it will clump with the sugar. So make sure you do add the water!
Next, stir it slowly to help the bubbles and foam subside. If you need to scoop the foam off with the spoon and toss it until you're left with a dark yet clear syrup.
Now, have your hand mixer ready, and start adding 1 T. at a time to the sugar/bhura and mix it to coat the sugar granules. Mix it until it's a good consistency. For one cup of sugar, I added about 4 T. of syrup, and by then it was about the right color and consistency. It packs great! It tastes slightly different from American brown sugar, but feels the same.
Next, you want to melt the gur/sheera. For one cup of sugar, use about two balls. Double as needed. (You can do this in mass and store in in a ziploc.)
Next, stir it slowly to help the bubbles and foam subside. If you need to scoop the foam off with the spoon and toss it until you're left with a dark yet clear syrup.
Now, have your hand mixer ready, and start adding 1 T. at a time to the sugar/bhura and mix it to coat the sugar granules. Mix it until it's a good consistency. For one cup of sugar, I added about 4 T. of syrup, and by then it was about the right color and consistency. It packs great! It tastes slightly different from American brown sugar, but feels the same.
This is made from breakfast sugar.
And this is made from bhura. The bhura didn't get quite as caramel colored, but it tasted the same and had a good texture.
The true test, I made chocolate chips cookies with it. And they were perfect!
See how it packed in the measuring cup? Perfect!
Here's the cookies! Just like normal, no alteration in taste as far as we could tell, nice, soft and moist!
YAY! No more hauling 10 pounds of brown sugar back! : ) (And, it'll save you quite a bit if you use bhura!)
Make Your Own Croutons
We occasionally like to make spinach salads, and more and more, we've been able to find lettuce in our city. I even have a friend who's grown lettuce on her balcony in pots! When you love salad, there's not much you won't do. :)
But for a great salad, you must have croutons. They're so simple to make that I'll never buy them again, not even when we go back to the US.
Homemade Croutons
2 slices of bread
1/4 c. butter (or more, depending on how buttery you want them)
Cut the bread into one inch cubes. Melt the butter in a medium sized bowl. You can season it with garlic powder or roasted garlic, onion powder, pepper, ... Get creative!
Dip each piece of bread in the butter, then place on a baking tray, buttery side up. Toast in the oven for 5-7 minutes, or until they're hardened but not burned.
These are so good! We all fight over the last ones!
Confectioners Frosting
About two years ago, I decided I wanted to learn to decorate cakes, just in a basic way. Nothing too fancy, but I wanted to be able to make fun things for my kids birthdays. My sister-in-law is an amazing cake decorator and so she put together a beginner's kit for me of things I'd need. More on that in my next post on basic decorating techniques. But I had a hard time coming up with a frosting recipe that I could work with. Most buttercreams use a lot of shortening, and the dalda/vanaspati is NOT good for frostings. :) Fondant was out of the question because it uses marhsmallows. For a long time I've used a cream cheese buttercream. But recently I ran across this recipe, and it worked great for Kiryn's recent birthday cake. So much cheaper and easier than the cream cheese buttercream, plus I got my smoothest result yet! The amount of this recipe will fill and frost a 9 inch round two layer cake.
Confectioners Frosting
5 c. icing sugar
250 g. butter, at room temperature
2 1/2 t. vanilla
3-4 T. cream or milk
Beat the butter with an electric mixer til it's nice and fluffy. Add the vanilla and beat til combined. With the mixer on a low speed, add the icing sugar, about a cup at a time, and beat to combine. Scrape down the sides of the bowl with a spatula often to keep it well mixed. Once you've added all the sugar, add about 2 T. of cream. Beat on high to combine. If the frosting looks dry, add another T. of cream and keep beating. You want it to be shiny, but to stand up on it's own and be a bit stiff. If you get it too wet, just add a little more icing sugar. Keep going back and forth until you get it right!
If you want to color your frosting, set aside the amount you want in a separate bowl, and add your color to it. Probably went without saying. :) Happy Baking!
*taken from joyofbaking.com*
Joy of Baking's Substitution List
I just found this today and it is a fantastic resource for holiday baking! So many of these things we can't here, and this is a great resource to tell you what you can use instead! So happy I found this and wanted to share! Sorry the table doesn't fit, just wanted to copy it here for your convenience, and mine. :)
INGREDIENT | AMOUNT | SUBSTITUTION |
| Almond Meal | 1 cup (100 grams) | To make your own almond meal place 1 cup (100 grams) sliced (blanched (skins off) or natural (skins on)) almonds with 1 tablespoon (14 grams) granulated white sugar in a blender or food processor and process until finely ground. Sugar or flour is added to the almonds to prevent clumping as it absorbs the oil exuded from the almonds. Toasting the almonds first dries them which also helps to prevent clumping. |
| Almond Paste | 1 1/3 cups (300 grams) | 1 3/4 cups (175 grams) ground blanched almonds plus 1 1/2 cups (175 grams) powdered (confectioners or icing) sugar plus 1 large egg white (30 grams) plus 1 teaspoon almond extract plus 1/4 teaspoon salt |
| Ammonium bicarbonate | 3/4 teaspoon | 1 teaspoon baking soda |
| Arrowroot | 1 tablespoon (15 grams) | 1 tablespoon (15 grams) cornstarch, potato starch or rice starch 2 tablespoons (25 grams) all purpose flour |
| Baking Powder, double-acting (Rule of Thumb: 1 teaspoon for every 1 cup of flour) High-Altitude Adjustments: above 3000 ft. - reduce baking powder 1/8 teaspoon for every 1 teaspoon of baking powder in recipe above 5000 ft. - reduce baking powder 1/8-1/4 teaspoon for every 1 teaspoon baking powder in recipe above 7000 ft. - reduce baking powder 1/4 teaspoon for every 1 teaspoon baking powder in recipe | 1 teaspoon | 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch 1 1/2 teaspoons single-action baking powder 1/4 teaspoon baking soda plus 1/2 cup (120 ml) buttermilk, sour milk or yogurt to replace 1/2 cup (120 ml) non-acidic liquid |
| Baking Powder, single-acting | 1 teaspoon | 2/3 teaspoon double-acting baking powder 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch |
| Baking Soda (Sodium Bicarbonate) (Rule of Thumb: 1/4 teaspoon for every 1 cup of flour) | 1/2 teaspoon | 2 teaspoons double-acting baking powder (must replace the acidic liquid in recipe with non-acidic liquid) 1/2 teaspoon potassium bicarbonate |
| Bread Crumbs, Dry | 1 cup (150 grams) | 1 cup crushed cracker crumbs 1 cup matzo meal 1 cup crushed cornflakes 1 cup ground oats 1 cup crushed potato chips |
| Buttermilk (Sour Milk) (see below under MILK, Buttermilk) | 1 cup (240 ml) | |
| Carob Powder | 1 tablespoon (7 grams) | 1 tablespoon (7 grams) cocoa powder (either natural or Dutch-processed) |
| Chocolate, Bittersweet or Semi-sweet | 1 ounce (30 grams) | 1/2 ounce (15 grams) unsweetened chocolate plus 1 tablespoon (15 grams) granulated white sugar |
| Chocolate, Milk | 1 ounce (30 grams) | 1 ounce (30 grams) bittersweet or semi-sweet plus 1 tablespoon (15 grams) granulated white sugar 1 ounce (30 grams) sweet dark chocolate 1 ounce (30 grams) white chocolate |
| Chocolate, Sweet German | 1 ounce (30 grams) | 1 ounce (30 grams) bittersweet or semi-sweet chocolate plus 1/2 tablespoon (7 grams) granulated white sugar 1 ounce (30 grams) milk chocolate |
| Chocolate, Unsweetened | 1 ounce (30 grams) | 3 tablespoons (20 grams) natural cocoa powder (not Dutch-processed) plus 1 tablespoon (14 grams) unsalted butter, vegetable oil or shortening |
| Chocolate, White | 1 ounce (30 grams) | 1 ounce (30 grams) milk chocolate 1 ounce (30 grams) sweet dark chocolate |
| Cocoa Powder, Dutch-Processed | 3 tablespoons (20 grams) | 3 tablespoons (20 grams) natural unsweetened cocoa powder plus 1/8 teaspoon baking soda 1 ounce (30 grams) unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon) 3 tablespoons (20 grams) carob powder |
| Cocoa Powder, Natural Unsweetened | 3 tablespoons (20 grams) | 3 tablespoons (20 grams) Dutch-processed cocoa plus 1/8 teaspoon cream of tartar, lemon juice or white vinegar 1 ounce (30 grams) unsweetened chocolate (reduce fat in recipe by 1 tablespoon) 3 tablespoons (20 grams) carob powder |
| Coconut, fresh | 1 cup | 1 cup (90 grams) dried flaked coconut 3/4 cup (75 grams) dried shredded coconut |
| Coconut, dry shredded | 1 cup (90 grams) | 1 1/4 cups freshly grated coconut 1 1/4 cup (110 grams) dried flaked coconut |
| Coconut milk, fresh | 1 cup (240 ml) | 1 cup (240 ml) canned coconut milk (not low fat) 3 tablespoons canned cream of coconut plus enough hot water or milk to equal 1 cup (240 ml) 1/4 cup (60 ml) coconut cream powder plus 1 cup (240 ml) hot water or milk |
| Coconut cream, fresh | 1 cup (240 ml) | 1 cup (240 ml) canned coconut cream 1 cup (240 ml) top layer of canned coconut milk (not low fat) (do not shake or stir can before skimming) 1 cup (240 ml) heavy whipping cream (35% butterfat) plus 1/2 cup coconut cream powder |
| Coffee, strong brewed | 1/4 cup (60 ml) | 2 tablespoons (10 grams) instant espresso powder dissolved in 3 tablespoons hot water |
| Cookie Crumbs | 1 cup (100 grams) | Can substitute equally among chocolate wafers, vanilla wafers, graham crackers, macaroons, or gingersnaps |
| Cornmeal, stone ground | 1 cup (180 grams) | 1 cup regular milled cornmeal 1 cup corn grits 1 cup polenta 1 cup maize meal |
| Corn Syrup, Dark | 1 cup (240 ml) | 3/4 cup (180 ml) light corn syrup plus 1/4 cup (60 ml) light molasses |
| Corn Syrup, Light | 1 cup (240 ml) | 1 cup (240 ml) dark corn syrup 1 cup(240 ml) treacle 1 cup (240 ml) liquid glucose 1 cup (240 ml) honey 1 cup (200 grams) granulated white sugar (increase the liquid in the recipe by 1/4 cup (60 ml)) |
| Cornstarch or Corn flour (for thickening) | 1 tablespoon (15 grams) | 2 tablespoons (25 grams) all purpose flour 1 tablespoon (15 grams) potato starch or rice starch or flour 1 tablespoon (15 grams) arrowroot 2 tablespoons (25 grams) quick-cooking (instant) tapioca |
| Cream of Tartar | 1/2 teaspoon | 1/2 teaspoon white vinegar or lemon juice |
| Cream, Clotted | 1 cup (225 grams) | 1 cup (225 grams) cr?e fra?/font>che 1 cup (225 grams) mascarpone cheese 1 cup (240 ml) heavy whipping cream (35% butterfat), whipped |
| Cream, Cr?e fra?/font>che | 1 cup (225 grams) | 1 cup (225 grams) sour cream 1 cup (240 ml) whipping cream plus 1 tablespoon buttermilk or yogurt 1/2 cup (120 ml) whipping cream plus 1/2 cup (112 grams) sour cream 1 cup (225 grams) mascarpone cheese |
| Cream, Half & Half (10 - 12% Butterfat) | 1 cup (240 ml) | 7/8 cup (210 ml) whole milk plus 2 tablespoons (25 grams) melted unsalted butter 1/2 cup (120 ml) light cream (5% butterfat) plus 1/2 cup (120 ml) whole milk 1/2 cup (120 ml) partly skimmed milk plus 1/2 cup (120 ml) heavy whipping cream (35%) |
| Cream, Heavy (35% butterfat) (not for whipping) | 1 cup (240 ml) | 2/3 cup (160 ml) whole milk plus 1/3 cup (75 grams) melted unsalted butter |
| Cream, Light or Coffee Cream (18% Butterfat) | 1 cup (240 ml) | 1 cup (240 ml) half & half cream (12% butterfat) 7/8 cup (210 ml) whole milk plus 3 tablespoons (35 grams) melted butter 1/2 cup (120 ml) evaporated milk or heavy cream plus 1/2 cup (120 ml) milk |
| Cream, Light Whipping (30% Butterfat) (not for whipping) | 1 cup (240 ml) | 3/4 cup (180 ml) whole milk plus 1/4 cup (57 grams) melted unsalted butter 1 cup (240 ml) half & half cream (12% butterfat) |
| Cream, Sour | 1 cup (225 grams) (8 ounces) | 1 cup (225 grams) plain yogurt 3/4 cup (180 ml) sour milk, buttermilk or plain yogurt + 1/3 cup (75 grams) melted butter 1 cup (225 grams) cr?e fra?/font>che 1 tablespoon lemon juice or vinegar plus enough whole milk to fill 1 cup (240 ml) (let stand 5-10 minutes) |
| Currants | 1 cup (120 grams) | 1 cup (120 grams) raisins 1 cup (120 grams) chopped dates 1 cup (120 grams) other dried fruit (cranberries, cherries, blueberries) |
| Eggs, whole | 1 large (about 2 ounces) In Shell (57 grams) | 2 large egg yolks (36 grams) plus 1 tablespoon water (in baking) 2 large egg yolks (36 grams) (for custards, sauces, puddings and mousses) 3 1/2 tablespoons frozen whole egg, thawed 3 1/2 tablespoons egg substitute 2 1/2 tablespoons powdered whole egg plus 2 1/2 tablespoons water |
| Eggs, whites | 1 large egg white (30 grams) | 2 tablespoons frozen egg whites, thawed 1 tablespoon powdered egg white plus 2 tablespoons water |
| Eggs, yolks | 2 large yolks (36 grams) | 1 large whole egg (In Shell 57 grams) (Without Shell 50 grams) |
| Eggs, yolks | 1 large yolk (18 grams) | 2 tablespoons powdered egg yolk plus 2 teaspoons water 3 1/2 teaspoons frozen egg yolks, thawed |
| Extract, pure Vanilla | 1 teaspoon | 1/2 of vanilla bean 1/2 - 1 teaspoon other extract (almond, orange, lemon, etc.) |
| Other Extracts (almond, lemon, orange, peppermint, etc.) | 1 teaspoon | 1 teaspoon of other extract (vanilla, orange, lemon, etc.) 1 to 2 drops of oil of same flavor |
| Fats, Salted Butter | 1/2 cup (113 grams) | 1/2 cup (113 grams) unsalted butter plus 1/4 teaspoon salt 1/2 cup (113 grams) margarine 1/2 cup (113 grams) solid vegetable shortening or lard |
| Fats, Unsalted Butter | 1/2 cup (113 grams) | 1/2 cup (113 grams) salted butter (decrease the salt in recipe by 1/4 teaspoon) 1/2 cup (113 grams) margarine 1/2 cup (113 grams) solid vegetable shortening or lard |
| Fats, Lard | 1/2 cup (113 grams) | 1/2 cup (113 grams) solid vegetable shortening 1/2 cup (113 grams) plus 1 tablespoon (14 grams) unsalted butter |
| Fats, Margarine | 1/2 cup (113 grams) | 1/2 cup (113 grams) salted or unsalted butter 1/2 cup (113 grams) solid vegetable shortening |
| Fats, Solid Vegetable Shortening | 1/2 cup (113 grams) | 1/2 cup (113 grams) salted or unsalted butter 1/2 cup(113 grams) lard 1/2 cup (113 grams) margarine |
| Flour, All Purpose | 1 cup (140 grams) | 1 cup (110 grams) plus 2 tablespoons (20 grams) sifted cake flour 1 cup (140 grams) self-rising flour (omit baking powder and salt from recipe) 7/8 cup (130 grams) rice flour (starch) (do not replace all of the flour with the rice flour) 1/2 cup (65 grams) white cake flour plus 1/2 cup (75 grams) whole wheat flour |
| FLOUR, Bread | 1 cup (160 grams) | 1 cup (140 grams) all purpose flour |
| FLOUR, Cake | 1 cup (130 grams) | 3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch |
| FLOUR, Pastry | 2 cups (270 grams) | 1 1/3 cup (185 grams) all purpose flour plus 2/3 cup (85 grams) cake flour |
| FLOUR, Rice | 1 cup (150 grams) | Equal amounts of cake or pastry flour |
| FLOUR, Self-Rising | 1 cup (140 grams) | 1 cup (140 grams) similar grade (all purpose) flour plus 1 1/2 teaspoons baking powder plus 1/4 teaspoon salt |
| FLOUR, Whole Wheat | 1 cup (150 grams) | 7/8 cup (120 grams) all purpose flour plus 2 tablespoon (6 grams) wheat germ 1 cup graham flour |
| GELATIN, Leaf or Sheet | 4 leaves (4 x 9 inches) (10 x 23 cm) | 1 (1/4 ounce) envelope (7 grams) powdered gelatin |
| GELATIN, Powdered (Unflavored) | 1 envelope (1/4 ounce) (1 tablespoon granules) (7 grams) | 4 leaves sheet gelatin 2 teaspoons agar |
| Ghee | 1 tablespoon | 1 tablespoon clarified butter 1 tablespoon vegetable oil |
| Ginger Root, freshly grated | 1 tablespoon | 1 tablespoon candied ginger, rinsed and finely chopped 1 1/2 teaspoon ground dried ginger plus 1/2 teaspoon fresh lemon juice |
| Glucose, liquid | 1/2 cup (120 ml) | 1/2 cup (120 ml) light corn syrup |
| Golden Syrup | 1 cup (240 ml) | 1 cup (240 ml) treacle 1 cup (240 ml) light molasses 1 cup (240 ml) corn syrup |
| Honey | 1 cup (240 ml) | 3/4 cup (180 ml) maple syrup plus 1/2 cup (100 grams) granulated white sugar 3/4 cup (180 ml) light or dark corn syrup plus 1/2 cup (100 grams) granulated white sugar 3/4 cup (180 ml) light molasses plus 1/2 cup (100 grams) granulated white sugar 1 1/4 cups (250 grams - 265 grams) granulated white or brown sugar plus 1/4 cup (60 ml) additional liquid in recipe plus 1/2 teaspoon cream of tartar |
| Lemon Juice, freshly squeezed | 1 tablespoon | 1 tablespoon bottled lemon juice 1 tablespoon fresh lime juice 1/2 tablespoon vinegar (depending on recipe and do not use for flavoring) |
| Lemon, Zest | 1 teaspoon | 1 teaspoon orange or lime zest 1/2 teaspoon lemon extract |
| Lime Juice, freshly squeezed | 1 tablespoon | 1 tablespoon lemon or orange juice |
| Lime, Zest | 1 teaspoon | 1 teaspoon lemon or orange |
| Maple Sugar, finely grated | 1/2 cup (100 grams) | 1 cup (240 ml) maple syrup (reduce liquid in recipe by 1/4 cup) 3/4 cup (150 grams) granulated white sugar plus 1 teaspoon pure maple extract |
| Maple Syrup | 1 cup (240 ml) | 1/2 cup (100 grams) maple sugar (increase liquid in recipe by 1/4 cup (60 ml)) 1 cup (240 ml) honey 3/4 cup (180 ml) corn syrup plus 1/4 cup (57 grams) butter plus 1/2 teaspoon maple extract (optional) |
| Marshmallows | 8 regular
| 1 cup miniature 2.5 ounces marshmallow cream |
| Marzipan | 2 1/2 cups (560 grams) | 2 cups (450 grams) almond paste plus 1 cup (115 grams) powdered sugar plus 2 tablespoons light corn syrup |
| Mascarpone Cheese | 1 cup (8 ounces) (225 grams) | 1 cup (225 grams) Cr?e fra?/font>che 3/4 cup (170 grams) cream cheese beaten with 1/4 cup (60 ml) heavy whipping cream (35%) |
| MILK, Buttermilk (sour milk) | 1 cup (240 ml) | 1 tablespoon lemon juice or vinegar (white or cider) plus enough milk to make 1 cup (240 ml) (let stand 5-10 minutes) 1 cup (225 grams) plain or low fat yogurt 1 cup (225 grams) sour cream 1 cup (240 ml) water plus 1/4 cup buttermilk powder 1 cup (240 ml) milk plus 1 1/2 - 1 3/4 teaspoons cream of tartar |
| MILK, Sweetened Condensed | 14 ounce can (396 grams) | 1 cup instant nonfat dry milk plus 2/3 cup (135 grams) granulated white sugar plus 1/2 cup (120 ml) boiling water plus 3 tablespoons (35 grams) melted unsalted butter (process in blender or food processor until smooth) |
| MILK, Evaporated Whole | 1 cup (240 ml) | 1 cup (240 ml) half & half (10-12% butterfat) 1 cup (240 ml) light or table cream (20% butterfat) 1 cup (240 ml) light (30% butterfat) or heavy whipping cream (35% butterfat) |
| MILK, Skim (Non fat) | 1 cup (240 ml) | 1/4 cup powdered skim milk plus 7/8 cup (210 ml) water 1/2 cup (120 ml) evaporated skim milk plus 1/2 cup (120 ml) water |
| MILK, Whole (3.5%) | 1 cup (240 ml) | 1/2 cup (120 ml) evaporated whole milk plus 1/2 cup (120 ml) water 1/2 cup condensed milk plus 1/2 cup (120 ml) water 1 cup (240 ml) skim milk plus 2 tablespoons (25 grams) melted butter or margarine 1/4 cup powdered skim milk plus 7/8 cup (210 ml) water plus 1 tablespoon (14 grams) melted butter or margarine |
| Molasses | 1 cup (240 ml) | 1 cup (240 ml) honey 1 cup (240 ml) dark corn syrup 1 cup (240 ml) maple syrup 3/4 cup (180 ml) light or dark brown sugar heated to dissolve in 1/4 cup (60 ml) liquid |
| Nuts, chopped, ground, or whole | 1 cup (100 grams) | 1 cup (100 grams) of similar nuts prepared in the same way |
| Oats, quick-cooking rolled | 1 cup (90 grams) | 1 cup (90 grams) regular (old fashioned) rolled oats |
| Oats, regular (old-fashioned) | 1 cup (90 grams) | 1 cup (90 grams) quick-cooking rolled |
| Orange Juice, freshly squeezed | 1 cup (240 ml) | 1 cup reconstituted frozen concentrate |
| Orange, Zest | 1 teaspoon | 1 teaspoon lemon or lime zest 1 teaspoon finely chopped candied orange peel |
| Polenta, dry | 1 cup (180 grams) | 1 cup cornmeal 1 cup maize meal 1 cup corn grits |
| Raisins | 1 cup (120 grams) | 1 cup (120 grams) dried currants 1 cup (120 grams) pitted chopped dates 1 cup (120 grams) dried fruit, finely chopped (cherries, cranberries, blueberries, etc.) |
| Ricotta Cheese | 1 cup (8 ounces) (225 grams) | 1 cup (225 grams) dry cottage cheese |
| Rose Water | 1 teaspoon | 1 teaspoon any flower-based water |
| Salt, kosher | 1 teaspoon | 1 teaspoon sea salt or table |
| Salt, sea salt | 1 teaspoon | 1 teaspoon kosher or table |
| Salt, table | 1 teaspoon | 1 teaspoon kosher or sea salt |
| SUGAR, granulated white | 1 cup (200 grams) | 1 cup (200 grams) caster (superfine) sugar 1 cup (215 grams) tightly packed light or dark brown sugar |
| SUGAR, brown, light or dark | 1 cup (215 grams) | 1 cup (215 grams) raw sugar 1 cup (200 grams) white granulated sugar 1 cup (200 grams) white granulated sugar plus 1/4 cup (60 ml) unsulfured light molasses For light brown sugar - substitute 1/2 cup (110 grams) dark brown sugar plus 1/2 cup (100 grams) white granulated sugar |
| SUGAR, caster (superfine) | 1 cup (200 grams) | 1 cup (200 grams) granulated white sugar, processed in food processor until very fine |
| SUGAR, raw | 1 cup (215 grams) | 1 cup (215 grams) light or dark brown sugar |
| Tapioca, instant or quick-cooking | 1 tablespoon (12 grams) | 2 tablespoons (24 grams) pearl tapioca, soaked 1 1/2 tablespoons (20 grams) flour |
| Treacle | 1 cup (240 ml) | 1 cup (240 ml) light or dark corn syrup 1 cup (240 ml) light molasses |
| Vanilla Bean | 1 bean | 2 - 3 teaspoons pure vanilla extract |
| Vanilla Extract | 1 teaspoon | 1/2 teaspoon powdered |
| VINEGAR, apple cider vinegar | 1/4 cup (60 ml) | 1/4 cup (60 ml) white vinegar |
| VINEGAR, white | 1/4 cup (60 ml) | 1/4 cup (60 ml) apple cider vinegar 1/3 cup (80 ml) freshly squeezed lemon juice |
| YEAST, active dry | 1 envelope (1/4 ounce) (7 grams) | 1 scant (7 grams) tablespoon active dry yeast 1 cake (3/5 ounce) fresh compressed yeast 1 tablespoon (7 grams) fast-rising active yeast |
| YEAST, compressed | 1 cake (3/5 ounce) | 1 (1/4 ounce) envelope (7 grams) active dry yeast 1 scant tablespoon (7 grams) active dry yeast |
| Yogurt, plain (not low fat) | 1 cup (225 grams) | 1 cup (225 grams) sour cream 1 cup (240 ml) buttermilk 1 cup (225 grams) cr?e fra?he 1 cup (240 ml) heavy whipping cream (35% butterfat) plus 1 tablespoon freshly squeezed lemon juice |
http://www.joyofbaking.com/IngredientSubstitution.html
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