Kitchen Helps. (Not a recipe.)
My mother has this list posted on the inside of one of her cabinets for emergency help, reminders, and simply good information to keep at hand. I highly recommend printing this and doing the same. Enjoy!
Emergency Substitutions
Flours
Pastry Flour (1 cup)
*7/8 cup all purpose or bread flour
Cake Flour (1 cup)
*7/8 cup all purpose flour (1 cup less 2 Tbsp)
White, all purpose, for thickening (1 Tbsp)
*1/2 Tbsp cornstarch
*1 Tbsp quick cooking tapioca
*1 whole egg, 2 egg whites, or 2 egg yolks
White, all-purpose, for baking (1 cup)
*1/2 c. barley flour
*1 1/2 c. bread crumbs
*1 1/8 c. cake flour (1 c. plus 2 Tbsp)
*7/8 c. to 1 c. cornmeal
*3/4 c. gluten flour
*1 1/4 c. rye flour
*1 1/3 c. rolled oats
*1/3 c. wheat germ plus 2/3 c. all purpose flour
*1 c. minus 1 Tbsp. whole wheat flour
White, all purpose, self rising (1 cup)
*1 c. all purpose flour plus 1 1/2 tsp. baking powder and 1/4 tsp. salt
Milk
Buttermilk or sour milk (1 cup)
*1 cup milk minus 1 Tbsp plus 1 Tbsp vinegar or lemon juice, let stand 5 min.
*1 cup milk plus 1 1/4 to 1 3/4 tsp. ream or tartar
*1 cup yogurt
Skim milk (1 cup)
*1/3 cup instant nonfat dry milk plus 7/8 c. water
Whole milk (1 cup)
*1/2 cup evaporated milk plus 1/2 c. water
*1 cup reconstituted dry milk plus 2 1/2 tsp. butter or margarine
*1 cup fruit juice or potato water in baking
*1 cup water plus 1 1/2 tsp butter (in baked products)
*1 cup buttermilk plus 1/2 tsp. baking soda (decrease baking powder by 2 tsp)
Sweetened Condensed Milk (1 cup)
*1 cup plus 2 Tbsp dry milk plus 1/2 cup warm water plus 3/4 cup sugar. Add dry milk to warm water; mix well; add sugar; may set bowl in pan of hot water to dissolve sugar
1 cup butter=1 cup margarine=7/8 cup vegetable oil
Cream
Half and half, 10-12% fat (1 cup)
*1 1/2 Tbsp butter plus 7/8 c. milk
*1/2 cup coffee cream plus 1/2 c. milk
Whipping Cream, 36-40% fat, (1 cup)
*1/3 c. butter plus 3/4 cup milk (for baking only, will not whip)
Sour cream (1 cup)
*7/8 c. buttermilk, yogurt, or sour milk
*1 1/8 c. powdered nonfat dry milk, 1/2 cup warm water, and 1 Tbsp vinegar (mixture will thicken in refrigerator in a few hours)
*1 cup 70ºF. evaporated milk plus 1 Tbsp vinegar (Allow to stand until it clabbers)
*1/3 c. buttermilk, 1 Tbsp lemon juice, 1 cup smooth cottage cheese blended together.
Leavening Agents
Baking Powder, double acting (1 tsp)
*1/4 t. baking soda, 1/2 t. cream of tartar, and 1/4 t. cornstarch
*1/4 t. baking soda plus 5/8 t. cream of tartar
*1/4 t. baking soda plus 1/2 c. butermilk, sour milk or yogurt (decrease liquid in recipe by 1/2 cup)
*1/4 t. baking soda, 1/2 T. vinegar or lemon juice plus milk to make 1/2 c. (decrease liquid in recipe by 1/2 cup)
*1/4 t. baking soda plus 1/4 to 1/2 c. molasses (decrease liquid in recipe by 1 to 2 Tbsp)
Sugars
Brown Sugar (1 cup)
*1 c. granulated sugar
*1 c. granulated sugar plus 1/4 c. molasses
Confectioners or powdered sugar (1 cup)
*3/4 c. granulated sugar
Granulated Sugar (1 cup)
*1 c. firmly packed brown sugar
*1 3/4 c. confectioner’s sugar (for uses other than baking)
*2 c. corn syrup, reduce other liquid by 1/4 c. (never replace ore than 1/2 of sugar called for in recipe with corn syrup)
*3/4 c. honey; reduce liquid in recipe by 3 Tbsp for every cup of honey added; add a pinch of baking soda to neutralize acidity
*3/4 to 1 cup maple syrup minus 3 Tbsp other liquid
*1 1/3 c. molasses or sorghum plus 2/3 t. baking soda; omit or decrease baking powder by 2 2/3 t.; reduce other liquid by 6 2/3 Tbsp.
Molasses (1 cup)
3/4 c. sugar; increase liquid by 5 Tbsp; decrease baking soda by 1/2 t.; add 2 t. baking powder
*3/4 c. sugar plus 1 1/4 t. cream of tartar; increase liquid in recipe by 5 Tbsp.
Maple sugar, grated
*1 T. white sugar (to replace 1 Tbsp.)
*1 c. maple syrup (to replace 1/2 c. sugar)
Corn Syrup (1 cup)
*1 cup granulated sugar plus 1/4 c. water or other liquid called for in recipe
*1 c. maple syrup/Dark corn syrup = 3/4 c. light corn syrup+ 1/4 c. light molasses
Honey (1 cup)
*1 1/4 c. sugar plus 1/4 c. water or liquid called for in recipe
Chocolate
Unsweetened chocolate (1 oz)
*3 T. cocoa plus 1 T. butter or fat
*3 T. carob powder plus 2 T. water
Semi-sweet chocolate (1 2/3 oz.)
*1 oz unsweetened chocolate plus 4 t. sugar
Tomato Products
Tomatoes, packed (1 cup)
*1/2 c. tomato sauce plus 4 tsp sugar
Canned tomatoes (1 cup)
*1 1/3 c. diced tomatoes simmered 10 minutes
Tomato Juice (1 cup)
*1/2 c. tomato sauce plus 1/2 c. water
Tomato sauce (2 cups)
*3/4 c. tomato paste plus 1 c. water
Tomato soup (one 10 3/4 oz can)
*1 C. tomato sauce plus 1/4 c. water
Catsup/Ketchup (1 cup)
*1 cup tomato sauce plus 1/2 c. sugar and 2 Tbsp. vinegar (for use in cooking)
Chili Sauce (1 cup)
*1 cup tomato sauce, 1/4 c. brown sugar, 2 T. vinegar, 1/4 t. cinnamon, dash of ground cloves and allspice
Kitchen Conversions
1 pinch = less than 1/8 teaspoon (dry)
1 dash = 3 drops to 1/2 teaspoon (liquid)
3 teaspoons = 1 tablespoon = 1/2 ounce (liquid and dry)
2 tablespoons = 1 ounce (liquid and dry)
16 tablespoons = 8 ounces = 1 cup
2 cups = 16 ounces (liquid) = 1 pint
4 cups = 32 ounces (liquid) = 2 pints = 1 quart
16 cups = 128 ounces (liquid) = 4 quarts = 1 gallon
Quick notes on Spices and Seasonings
- Buy small amounts and replace often
- Store dried herbs and spices in a cool and dark cabinet or drawer
- Refrigerate red spices like paprika and chili powder
- Whole spices keep for up to one year, but ground spices only last 6 months before they lose aroma and intensity.
- Store fresh culinary herbs in the refrigerator and use quickly.
- Add dried seasonings early and fresh herbs late in the cooking process for optimum flavor.
Basic seasonings uses
Basil - meats, salads, Italian dishes
Bay leaves - soups, stocks, sauces
Chili Powder - Mexican, Spanish, and Thai dishes
Cinnamon - Middle Eastern Dishes, Cake, Bread
Cloves - Ham, Pork, Cakes, Apples
Cumin - Indian and Mexican dishes
Curry - Poultry, Vegetables, Indian Dishes
Dill - Fish, Carrots, Poultry, Cheese
Ginger - Asian and Indian Dishes
Mint - Melon, Cucumber, Indian Dishes
Oregano - Meats, Italian Dishes
Paprika, sweet and hot - Meat, Poultry, Cheese
Poppy seeds - Cakes, Breads
Rosemary - Lamb, Poultry, Fish
Sage - Pork, Poultry, Cheese
Tarragon - Poultry, Cheese, Vegetables
Thyme - Soups, Stuffings
How Much and How Many
20 salted crackers = 1 cup fine crumbs
12 graham crackers = 1 cup fine crumbs
22 vanilla wafers = 1 cup fine crumbs
8 to 9 zwieback = 1 cup fine crumbs
1 slice bread = 1/2 c. soft crumbs
You can easily determine whether you need a fresh supply of baking powder by pouring 1/4 c. hot tap water over 1/2 t. of baking powder. If the mixture doesn’t bubble actively, it’s too old.
Karen 
Reader Comments (3)
I like the seasoning uses the most. I never know what to use. There are also great egg substitutes: 1 T baking soda and 3 T water, 1/4 cup applesauce, banana, or other similarly textured fruit. These egg substitutes work in everything from meatloaf to pancakes. Rice milk can also be used instead of milk but not for pudding. It won't thicken.
Thanks Cara! Good to know! :)
When did you get this all copied - I don't remember - how nice of you to do this. I really should reprint it an 'repost' it on my cupboard door. Love You, Karen