Ingredient Substitutions

regular milk can be used but only if the recipe asks for water as well. the dry powdered milk (d.p.m) and the water in the recipe mix to make milk. some recipes ask for d.p.m and water b/c if regular milk sits too long, it may go bad. however if you are cooking right away, then regular milk can be used in the following ratio, see below: 1 Cup of d.p.m and 4 Cups of water = 4 cups of milk 1/2 Cup of d.p.m and 2 Cups of water = 2 Cups of milk 1/4 Cup (4 TBSP) of d.p.m and 1 cup of water = 1 cup of milk 2 tbsp d.p.m and 1/2 cup of water = 1/2 cup of milk basically if you recipe asks for d.p.m and water...just add milk to the quantity of the water.

If the mustard is only providing flavor, then mustard powder can substitute for it--though the flavor will be different and less complex, because dijon has a variety of ingredients. If the mustard is an important component of the recipe, though, providing bulk or moisture, or if the recipe is for a baked dish, the chemistry/makeup of the dish could be effected negatively.

florida oranges are the best so sweet

In the same way that vanilla extract is the liquid left after macerated vanilla beans are marinated in alcohol, lemon extract is the liquid that is left after lemon zest is similarly infused. To a chemist, in alcohol is a 'tincture', btw. In water, a 'tisane'. If you've an extra day, or so, to spare, simply zest a couple of lemons, then just cover the zest in a tall, narrow, covered container with a neutral grain spirit like vodka. One 30ml 'single' should be plenty. After soaking for (at least) a day, wrap the sodden zest in cheesecloth, or, hang in a strainer lined with a coffee filter, twist firmly, and all the clear(ish) liquid left over is your own, homemade, vanilla extract. If I'm strapped for either time, cash or ideas around any gift-giving occasion, I'll give away an ounce (30ml), or so, as a 'specially crafted' exotic 'neo-foodie'-type gift. Any citrus fruit works like a charm. Empty baby-food jars hold about 2 oz. (60ml). Any citrus fruit with the zest off should be used/eaten inside the next day or two, btw. Meanwhile, if you don't have an extra day, just cover the zest, as above, and rest the container in a warm water bath for an hour...or, as much time as you have!!! You'll need about twice as much of this 'quickie' extract, but it'll work fine. Just remember to reduce another high-volume liquid; water, milk, juice, etc., by the 'extra' volume of the 'quickie' extract. While we're on the subject; don't use 'peel' for anything except candying or ornamenting cocktails!!! It's far too bitter for use in (almost) any kind of cookery.

You can! White sugar in an equal amount will work fine, but your cookies will be a little crisper than if they had been made with brown sugar.

Or, if you have molasses on hand, add 2 tablespoons molasses to every cup of substituted white sugar and you will not be able to tell the difference.

"Chocolate chips" are generally used to make chocolate chip cookies, also known as Tollhouse cookies. They are specifically made to keep their shape in the heat of the baking process. This is done by using waxes and other extra solidifying ingredients.

Chocolate morsels, however, are more natural chocolate and will melt when baked. They will, of course, solidify again when cooled but will not have kept their original shape.

Do it the same way you would a lemon. Put it in the microwave, or put alot of pressure on it.Do it the same way you would a lemon. Put it in the microwave, or put alot of pressure on it.Do it the same way you would a lemon. Put it in the microwave, or put alot of pressure on it.

See http://www.dietandfitnesstoday.com/calories-nutrition-facts.php?id=07911

9 ounces of self rising flour, as opposed to cake flour or all purpose flour.

Depending on what the recipe is. Need more information.

Yes, but you should only use 1/3 of the amount of baking powder specified, when switching to baking soda. i.e do not substitute on a 1:1 basis. Baking powder is a 1:3 ratio of baking soda to cream of tartar. So although baking soda is not exactly the same as baking powder, it is also far stronger. Your cookies will turn out slightly differently, but using baking soda is better than leaving out both leavening agents, since this will result in really hard cookies. Alternatively, use self-raising flour and miss out baking powder and soda.

There is no quantitative difference. They can be substituted on a one-to-one basis.

Imitation vanilla is manufactured either from clove oil (eugenol) or as a breakdown product of lignin from a conifer (e.g., spruce, Picea).

Pure vanilla chemically has over 200 elemental chemicals that give it its taste and smell, and it is impossible to mimic this 100% today. The main compound that gives real vanilla its taste is called vanillin. Madagascan vanilla has 3 times as much vanillin concentration (and therefore taste) compared to its nearest competition the Mexican Bourbon variety, and this is why it has such a reputation.

You should use the same amount as called for in the recipe.

According to Cooks Illustrated, imitation Vanilla has a *lot* more vanillin than real vanilla will have. Apparently, to be normal strength vanilla, you can only have so much vanilla.

There's double-strength vanilla, too, which is what I prefer to use.

No, pie crust is one of the things that has to use a solid shortening.

Hard cider is apple cider that has fermented with most of the natural sugars turned into alcohol. If the hard cider is infected or innoculated with acetobacter, then the alcohol will be converted to acetic acid, making apple cider vinegar. apple cider vinegar Actually it does not i think

Any Scotch could be used. Single malts can vary a great deal in their flavors, so it will affect the end results. If you are mixing a drink or food, I would tend to go with a less expensive blended Scotch.

Store corn starch in the fridge

Emmet's. It's like Baileys but better. My Dad would pick up a bottle for St.Patrick's Day every year because it was more "Irish". As a matter of fact I have a bottle on my counter right now, so if you don't mind.....

No, you cannot directly substitute all-purpose flour for almond flour in macarons. Almond flour is a key ingredient that provides the unique texture and flavor of macarons, while all-purpose flour lacks the necessary fat and moisture content. Using all-purpose flour will result in a different texture and may not yield the delicate structure required for successful macarons. For best results, stick to almond flour or consider using a suitable gluten-free alternative.

Baking powder is a good alternative to baking soda. Yeast isn't recommended. You really can't subsitute it. After researching on the internet I have found that this is true, baking powder would be the only substitue.

I personally substitute vegetable oil with canola oil. It is low in saturated fat and healthier for you. Some canola oils also contain omega 3, which many doctors recommend to their patients.

*** Any other oil, corn, canola , olive , can be used as a substitute.( Even melted margarine or butter with limits) . Its mostly the flavor the fat brings to the dish or recipe that will be the difference. I'm over simplifying , but with out more info as to what you are preparing .. that's about it.

Another good substitute for vegetable oil is apple sauce. It is healthier, but it does surprisingly taste very good and as it would with the oil. We didn't have any types of oil, and I found that apple sauce answer on yahoo answers. Cool! (:

Enjoy...

Carob chips. or carob powder are a great substitute for chocolate. And kind of randomly, they are safe for dogs! Very similar to chocolate, I don't know about the taste personally, but this is what I have heard and read. This website below has more answers...

http://www.mothernature.com/Library/Ency/Index.cfm/Id/168

no

You can soften sugar that has hardened and won't break apart easily in the microwave. Take the hunk of sugar out of the bag, place on a plate. Microwave for a few seconds, perhaps ten, then check the sugar with a fork or spoon to see if it has softened yet. Never check the sugar with your finger or hand, sugar burns are hot and nasty. Keep repeating the process every ten seconds until the sugar has softened.