Yes I've had to do that a few times and never had a problem
yes but it won't work as well
You can safely substitute liquid oil for solid shortening in baking ONLY if the recipe calls for the shortening to be melted first. You can substitute butter or margarine for shortening ( 1 cup + 2 Tbsp for each cup of shortening). You can also substitute 1/2 cup applesauce or prune puree for each cup of shortening.
no 1 oz = 2 tbsp 1 tbsp = 0.5 oz
Canola can substitute 2 sticks of butter by using 16 tbsp of oil. For every 1/4 cup butter, use 4 tablespoons vegetable oil.
Foods on Fat Card are: 6 nuts 1 thin slice bacon, crisply cooked 1/8 avocado 3 Tbsp lite sour cream 2 Tbsp sour cream 2 Tbsp half & half 2 Tbsp lo-cal salad dressing 2 Tbsp lite cream cheese 1 Tbsp cream cheese 1 Tbsp diet mayonnaise 1 Tbsp salad dressing 1 Tbsp whipping cream 2 t diet margarine 1 t mayonnaise 1 t butter, margarine or lard 1 t vegetable oil 8 oz. non-alcoholic beer 4 oz. lite beer 2 oz. wine (red or white) 3/4 oz. hard liquor (scotch, fin, rum, etc.)
Well the package says 1/4 cup of milk, and 4 Tbsp. margarine, but I use a 5 Tbsp parkay.
= Butter, Substitutes = Unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt. Margarine can also be substituted for butter. Do NOT use lowfat spreads or light butter for baking.
you use a bit more than 1 tbsp. Probably 1 tbsp and then like a quarter tbsp. If it doesn't work out i am sorry.
Most butter and margarine sticks have this marked, but it is 8. 4 tbsp = 1/4 cup
4 tbsp 1 cup = 16 tbsp 1 tbsp = 0.06 cup
yes just substitute with mayo.. 3 tbsp
Depending on the recipe, honey can substitute for molasses most of the time.
One cup of All-Purpose flour. Remove 2 tbsp of the flour and replace with 2 tbsp of cornstarch. Sift about 5 times to combine well.