Ingredient Substitutions

If you don't properly measure you're ingredients it could alter the way the recipe is suppose to turn out. I know it sounds kind of silly but for example if a cookie recipe called for 2 cups of flour and you used 1 3/4 cups instead it would make you're cookies spread out more during baking and it would make them more likely to burn. I've definitely had many experiences myself with not measuring accurately :/

If you add baking powder so what you are making will rise. If you look through most recipes, most use 1 teaspoon of baking powder for each cup of flour. By using whole wheat flour, the finished product will be heavier with a coarser texture. If you are using all whole wheat flour with no white flour, I would use 1 1/4 teaspoons of baking powder per cup of flour. A lot of whole wheat recipes will use half whole wheat, half white.

These are essentially the same thing. You can use them both the same Actually, they bitersweet is NOT the same as unsweetened chocolate. Bittersweet is slightly sweetened. Bittersweet is similar to semi-sweet (think chocolate chips). If you have a recipe calling for unsweetened chocolate and you only have bittersweet, you can add it but remember to DECREASE the amount of sugar you use by one tablespoon per ounce of chocolate.

No. When you use flour, it is classified as dough art, not sugar art. It has a completely different look to it. If you want to add a bit of flour to your sugar paste or gum paste recipe, make sure that it is only a small addition, for texture and not structure. I have added potato flour to my sugar paste/ gum paste recipe and it gives it a different texture, more lifelike, and it does not dry out so fast, leaving me working time. I love this. I am going to experiment more with it. Post your results!

Egg substitute can be used (available in most supermarkets). But there are other methods such as apple sauce and a 'glue' made by heatin water and flour to a thick paste. These methods are not as good as an egg replacer, which in turn is not as good as the real thing.

According to Barryfarm.com 5 allspice berries is equivalent to 1 tsp ground allspice.

Yes, try diluting 1 tablespoon (or more) in a glass of water.

Cooking sherry is low-quality sherry with salt added. There is no reason to buy cooking sherry. Purchase any inexpensive sherry and this will give you better control over the sodium content of your food. For a non alcoholic substitute try a mixture of vinegar, sugar and a dash of lemon juice OR a mixture of apple, cranberry and grape juice. Orange or pineapple juice can also be used.

Try canned squash

Icing sugar, also called confectioner's sugar and powdered sugar, is very finely powdered refined white sugar, with a small amount of cornstarch added. You can process regular granulated white sugar to a very fine powder in a blender, food processor or whirligig coffee grinder. Then place 2 Tbs. cornstarch in the measuring cup before filling with the processed sugar as you measure for your recipe.

Yes. Unless the recipe calls for something else it's fine to use All-purpose.

coke, Sprite, water and acid

One teaspoon of red pepper flakes is equal to 1/2 teaspoon of cayenne pepper. Since cayenne pepper is very hot, it should be used sparingly and to taste.

marjoram, thyme or oregano

- JSS

A good substitute for corn flour if is being used for thickening, is potato starch. You can also use regular flour that has been mixed and cooked with a small amount of butter in a skillet beforehand.

If you're making scrambled eggs, use milk to make them creamy or use water to make them fluffy. Scramble in about a teaspoon of water per egg, mix well then keep stirring as they cook. The water will make them fluff up.

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Scones are usually made without sugar.

Stress on the plant causes peppers to grow hotter. Ideal conditions where the plant has little or no stressors (no competition, adequate water and light, no diseases or pests, etc.) would reduce the production of capsicum, a pepper plant's natural defense against mammalian predators.

No, concentrated lemon juice is about four times as concentrated as regular lemon juice. Therefore one teaspoon of fresh lemon juice is equivalent to 1/4 teaspoon of concentrated lemon juice.

Peppernut cookies which are made mostly by the women of the mennonite religion. They are so good and store a very long time.

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It is often cooked as a vegetable (fennel), the leaves can be used to flavor soups.

Anise has a mild licorice-like taste. The seeds often flavor Italian sausage.

Anise seed (herb [not fennel])is often used to flavor breads, cakes and cookies. Anise seed extract is used to flavor cookies, frosting and candies. Anise seed has a stronger licorice flavor.

Licorice root, anise (fennel), anise seed, and star anise are four different plants that all contain varying amounts of anethol, the pungent flavor associated with them. Other herbs contain it in varying but much lesser amounts.

Yes, however the texture and taste will be a little different. Chocolate baking squares are usually unsweetened or a very dark chocolate, while chocolate chips are usually semi-sweet or milk chocolate.

Depending on what you're making. If you are trying to thicken a soup, no. If you are making pancakes, yes. If you are making a chocolate cake, no.