Baking and cooking substitutions at a glance

There's nothing more frustrating than being ready to bake or cook only to discover you are missing that one essential ingredient. Here's a handy list of baking and cooking substitutions to save you a last minute dash to the store.

Baking

• 1 cup (250 mL) sifted cake-and-pastry flour = 1 cup (250 mL) all-purpose flour less 2 tbsp (25 mL).

• 1 cup (250 mL) self-rising flour (flour already containing leavening, commonly found in British and Australian cookbooks) = 1 cup (250 mL) all-purpose flour plus 1 tsp (5 mL) baking powder and 1/4 tsp (1 mL) salt. (Self-rising flour is now available in many Canadian supermarkets.)

• 1 cup (250 mL) granulated sugar = 1 cup (250 mL) packed brown sugar.

• Light and dark brown sugars are interchangeable for sweetening. Dark has a more pronounced molasses flavour.

• To make superfine or berry sugar, whirl granulated sugar in food processor until in smaller, finer crystals.

• 1 tsp (5 mL) baking powder = 1/4 tsp (1 mL) baking soda plus 1/2 tsp (2 mL) cream of tartar.

• 1 oz (30 g) unsweetened chocolate = 3 tbsp (50 mL) cocoa powder plus 2 1/2 tsp (12 mL) butter.

• Chocolate chips: equal amount of chopped chocolate. (However, you cannot always substitute chocolate chips for chocolate.)

• Bittersweet chocolate: equal amount of semi-sweet chocolate.

• Old-fashioned large-flake rolled oats: equal amount of quick-cooking rolled oats. Do not substitute instant oats.

• Corn syrup: equal amount of molasses or maple syrup.

• Currants: equal amount of raisins, dried cherries or dried cranberries.

• 1 cup (250 mL) buttermilk = 1 cup (250 mL) milk mixed with 1 tbsp (15 mL) vinegar or lemon juice. Let stand for 10 minutes to coagulate.

• 1 cup (250 mL) milk = 1/2 cup (125 mL) evaporated milk plus 1/2 cup (125 mL) water. Mix powdered milk according to package instructions; usually 1/3 cup (75 mL) powdered milk and enough water to fill measure to 1 cup (250 mL).

• 1 cup (250 mL) buttermilk or sour cream = 1 cup (250 mL) plain yogurt (in recipes such as muffins, loaves and pancakes; some adjustment may be necessary).

• 1 tsp (5 mL) lemon juice = 1/2 tsp (2 mL) vinegar.

• 1 cup (250 mL) cream cheese = 1 cup (250 mL) cottage cheese puréed until very smooth plus 1/4 cup (50 mL) butter or margarine. This kind of substitution works satisfactorily for a simple cheesecake provided you purée the cottage cheese beforehand to smooth out the curds.

• Butter: equal amount of firm margarine. Do not substitute soft margarine in baking.

• Lemon rind and juice can replace lime; since lime is more sour, taste and adjust. Similarly, lime can replace lemon; add judiciously.