Buttermilk – For one cup use 1 Tablespoon lemon juice or vinegar plus enough regular milk to make 1 cup. Allow to stand for about 5 minutes to thicken OR you can also use 1 cup yogurt OR 1 3/t teaspoon cream of tartar plus 1 cup of milk.
Cheddar Cheese – Colby cheddar OR Monterey Jack are both good substitutes.
Chili Sauce – For 1 cup chili sauce, substitute 1 cup tomato sauce, 1/4 cup brown sugar, 2 Tablespoons vinegar, 1/4 teaspoon cinnamon and a dash of cloves and allspice.
Corn Syrup – For each cup of corn syrup use 1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup.
Cream (half and half) – For one cup use 7/8 cup milk plus 1 Tablespoon butter.
Cream (heavy) – For 1 cup, use 1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter.
Cream (light) – For 1 cup use 1 cup evaporated milk OR 3/4 cup milk plus 3 Tablespoons butter
Cream (whipped) – For 1 cup use one cup of frozen whipped topping OR 1 cup prepared packaged mix (like Dream Whip).
Honey – For one cup, use 1 1/4 cup sugar plus 1/4 cup liquid (use whatever kind of liquid is called for in recipe or water), OR 1 cup light molasses, OR 1 cup corn syrup, OR 1 cup maple syrup.
Horseradish – For 1 Tablespoon fresh substitute 2 Tablespoons bottled.
Hot Pepper Sauce – For 1 teaspoon use 3/4 teaspoon cayenne pepper plus 1 Tablespoon vinegar.
Lemon Juice (Fresh) – For 1 Tablespoon use 1 Tablespoon bottled lemon OR lime juice.
Lemon (Whole) – For 1 medium, substitute 2 Tablespoons lemon juice and 2-3 teaspoons lemond rind
Maple Syrup – For 2 cups, Use 1 cup honey OR combine 2 cups sugar with 1 cup water, bring to boil, take off heat and add 1/2 teaspoon maple flavoring.
Marshmallow Creme – For one jar, melt 16 ounces of marshmallows with 3 1/2 Tablespoons corn syrup in a double boiler.
Marshmallows (Miniature) – Use 8-10 large marshmallows for 1 cup of miniature marshmallows.
Marscapone Cheese – Use equal amounts of creme fraiche OR sour cream.
Mayonnaise – For one cup, use 1/2 cup yogurt and 1/2 cup mayonnaise OR 1 cup yogurt OR salad dressing OR sour cream OR 1 cup cottage cheese pureed in blender.
Milk, Evaporated – for one cup use one cup whole milk OR 1 cup regular cream.
Milk, Skim – for one cup use 4-5 Tablespoons non-fat dry milk powder and enough water to make one cup.
Milk, Sweetened Condensed – For one can (about 1 1/3 cup) combine 1/3 cup plus 2 Tablespoons evaporated milke, 1 cup sugar, and 3 Tablespoons butter. Heat until sugar and butter are dissolved and mixture thickens a little.
Milk, Whole – For each cup, use 1 cup reconstitued non-fat dry milk plus 2 Tablespoons butter or margarine OR 1/2 cup evaporated milk plus 1/2 cup water OR 1/2 cup condensed milk plus 1/2 cup water OR 4 Tablespoons whole dry milke and 1 cup water OR 1 cup fruit juice OR 1 cup potato water.
Molasses – For 1 cup, use 1 cup honey OR dark corn syrup OR maple syrup OR brown rice syrup OR barley malt syrup OR 3/4 cup sugar (increase liquid in recipe by 5 Tablespoons, decrease baking soda by 1/2 teaspoon, and add 2 Tablespoons baking powder to recipe).
Mustard (Dijon) – For one Tablespoon, use 1 Tablespoon dry mustard mixed with 1 teaspoon water, 1 teaspoon white wine vinegar, 1 Tablespoon mayonnaise, and a pinch of sugar.
Orange, whole – For 1 medium substitute 6-8 Tablespoons juice and 2-3 Tablespoons grsated rind/zest.
Orange Juice – For one cup, use 1 cup reconstituted juice OR 1 cup other citrus juice.
Orange Peel/Zest – For zest from a medium orange, use 2-3 Tablespoons fresh grated zest OR 1 teaspoon lemon juice.
Parmesan Cheese – Substitute equal amounts of Asiago OR Romano cheese.
Peanut Butter – Use equal amounts of another nut butter (like almond or hazelnut) OR tahini OR Nutella.
Pimento – For 2 Tablespoons chopped, use 3 Tablespoons finely chopped red pepper OR rehydrate 1 Tablespoon dried red bell pepper.
Ricotta Cheese – Use equal amounts of cottage cheese.
Rum – Substitute 1 part rum extract plus 3 parts water.
Sour Cream – For one cup, use 3/4 cup sour milk and 1/3 cup butter or margarine OR 3/4 cup buttermilk and 1/3 cup butter or margarine OR 1/3 cup buttermilk, 1 Tablespoon lemon juice and 1 cup cottage cheese, blended until smooth OR 1 cup plain yogurt OR 3/4 cup milk, 3/4 teaspoon lemon juice, and 1/3 cup butter or margarine.
Tahini – Substitute equal amounts of peanut butter.
Tomato Juice – For 1 cup juice use 1/2 cup tomato sauce plus 1/2 cup water.
Tomato Soup – For a standard size can (10 3/4 ounce) use 1 cup tomato sauce plus 1/4 cup water.
Tomatoes (fresh) – For 2 cups chopped substitute 1 (16 oz) can tomatoes.
Vanilla Extract – For each teaspoon, use 1/2-1 teaspoon other extract, such as almond, peppermint, lemon, orange, etc.
Vegetable Shortening (solid) – Substitute equal amounts of butter OR lard, OR margarine.
Vinegar, Balsamic – Substitute equal amounts of lemon OR lime juice.
Wine, Red – Use the same amount of grape juice OR cranberry juice.
Wine, White – Substitute the same amount of apple juice OR white grape juice.
Worchestire Sauce – Use the same amount of steak sauce.
Yogurt – Substitute the same amount of buttermilk OR cottage cheese blended until smooth OR sour cream.