Ingredient Substitutions

Yes. Just make sure they are finely ground bread crumbs.

In a pinch you can usually make this substitution in a recipe while only slightly negatively impacting the quality of the dish. It's better than leaving the sherry out altogether. Things labeled "cooking wine" are generally the lowest quality sherry with some salt and possibly other seasonings added. So you may want to adjust the salt called for in the recipe to account for the fact that you're adding salt with the cooking wine. Real dry sherry is generally quite inexpensive and might even be cheaper ounce for ounce than supermarket cooking wine. So why not have some on hand?

Yes, lard can be used in place of margarine in recipes where a buttery flavor is not essential.

Nothing my sister make it with WATER it was as gross as can be!

Cool whip is made of water, corn syrup and high fructose corn syrup, hydrogenated coconut and palm kernel oil, sodium caseinate, vanilla extract, xanthan and guargums, polysorbate 60 and betacarotene.

Vanilla is extracted from the beans contained in the seed pod of Vanilla Orchids.

Vanilla planifola, Vanilla tahensis, and Vanilla pompona are the three major variants and are grown around the world in Madagascar, Reunion, etc (Bourbon Islands), Tahiti & other South Pacific Islands, ans Central/South America, respectively.

Most recipes call for 2-3 split vanilla beans added to a cup of liquor (vodka, brandy or light rum are commonly used)

One is liquid and the other is powder with water in it.

1 clove = 1/2 tsp, so 3 cloves = 1 1/2 tsp

No, self-rising flour should only be used in pancake recipes that specifically call for self-rising flour. Other recipes that call for all-purpose flour will also call for additions of salt and baking soda or baking powder.

Raw maple syrup - such as you would buy at a country stand where they make it on the property - should be refrigerated, yes. Store bought maple syrup does not need to be refrigerated, in fact one well-known brand states on the label: "Refrigeration not necessary".

Unless you use your syrup within two or three weeks after opening, it helps to refrigerate it. I've had open syrup develop a type of mold after a few weeks even though it was labeled not to require refrigeration.

No, they add sugar to sweetened condensed milk, but condensed has been cooked down without added sugar.

No. Dry mustard is a powedery preparation of dried mustard seeds. Dijon mustard is a wet mustard, of a recipe traditional to the Dijon region of France. The two are difficult to interchange as Dijon mustard is much saltier than dried mustard and, being wet, will not combine readily with dry ingredients.

Just make it without the vanilla, there is really no substitute except the real vanilla bean, which is really expensive. Some use almond, which is really good but a different flavor. Basically what I am trying to say is, it is a flavor, so you could sub with a little lemon or something of that nature.

In most recipes, sherry would be appropriate. Often sherry vinegar is used in place of sherry by those who want to avoid alcohol. The exception might be when preparing a salad where the greater acidity of the vinegar is important.

2.5360517 US tablespoons

It depends on what you are making, but a dry sherry such as an Amontillado is pretty close (add a drop or two of Angostura bitters and it is even closer).

The final taste of the cookies depends on the actual margarine being used. The solidifying of the cookie dough may not be the same with altered ingredients. The only successful ingredient change I know that has no ill effects on baking, is the direct substitution of applesauce for liquid oil.

Ants eat anything sweet so yes

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My 2nd grade son tested this question for a science fair project. The study design had flaws, admittedly, but what was clear was that given the choice between splenda, nutrasweet, and various sugars or sugar-containing substances (refined, brown, plum jelly), the ants loved the sugar (especially brown) and early on (around 8 hours) they were collecting around the splenda dish. However, at 12 hours and 24hours after "baiting" the dishes, the ants left the splenda alone! They never really went after nutrasweet - I think this part of the study needs repeating, but it was interesting that the sucralose (splenda) "looks" chemically like sugar, while aspartame (nutrasweet) is derived from an amino acid. Cool question!

And that was a very cool experiment and observation; congratulations! Firstly, the fact that the aspartame and saccharine are chemically unlike sugar, whereas sucralose is modified sugar and ants behave differently to them, is interesting. Secondly, double-blind experiments with humans, and experiments with animals like rats, show that even convincingly sugar-like non-nutritive sweeteners, though they are at first attractive, tend to lose their attraction fairly soon in the absence of real sugar, much as you saw with the ants and sucralose. In humans, this applied to aspartame and saccharine and other commercial sweeteners as well. So it seems that the way ants taste sweet things is not the same as the way some mammals taste sweet things, and if we needed to make non-nutritive sweeteners for ants some that might not taste sweet to us might be sweet to the ants. Plainly their sugar (sweetness) sensing receptors are not the same as ours. Ants are related to bees, and bees and butterflies are happy to eat and digest octacetyl sucrose, whereas it tastes intensely bitter to humans and monkeys. Probably ants would not mind it and might like it. However, research into taste suggests that even a taste as simple as sweetness just in humans is a very complex subject, and is not yet well-understood.

I wasn't aware that it did, but it would be there to keep it a powder. The cornstarch would coat the sugar crystals and keep them from sticking together.

"Half and half" is half milk and half cream. All the cream is taken from the milk and then a 1:1 ratio of fatless milk and cream are mixed. half and half has more fat than whole milk, so they are not interchangeable.

There are a lot of things you can substitute butter with. You can use margarine, apple sauce, and even pumpkin. What I like to do when I'm baking muffins is take my dry ingredients and instead of adding eggs or butter I use a can of pumpkin. It makes the muffins extremely moist and delicious, and a lot healthier.

they are the same thing they just have different names for it.

If you are looking to substitute the brandy taste in a recipe, you can use brandy flavored extract. You would not use the same amount, as an extract is concentrated, therefore, you would only use about 1-2 teaspoons of the extract.

If you are using brandy for it's alcohol content, and are desiring a different alcohol substitute, you can use rum or vermouth.

Yes, but the results might not be the same. Liquid oil and solid shortening have slightly different properties. You might need to use slightly less oil for similar results, when "creaming" shortening the results do not work for oil, but this step would be dispensed with when using oil. Butter or lard, which shortening was designed to replace, will get the same results as shortening.