Ingredient Substitutions

For 1 cup of molasses

1. use 1 cup honey.

2. use 3/4 cup firmly packed brown sugar.

3. use 1 cup dark corn syrup.

4. use 1 cup pure maple syrup.

Anything, in sufficient quantity, is a toxin.

Spenda would not be marketed if it was dangerous. Use as instructed and there should not be a problem..

dafuq no?

Brix is a measurement of the mass ratio of dissolved sugar to water often shown as °Bx. It is a way of finding out the sweetness of fruit by measuring the natural sugars.

Coconut oil

Safeway

1 egg

1/4 c. water

1/3 c. white corn syrup

1/4 c. butter

2/3 c. brown sugar

Mix well and boil in double boiler until thick. Store in refrigerator.

If you can't use butter due to allergies use a soy butter it tastes just as good, along with if you cannot use the egg, boil one cup of flax with two cups of water and then let stand over night after it is strained, use 2 tbs as a egg substitute. If you use a real egg make sure you are constantly whisking it over the double boiler, because you could end up making scrambled eggs. Also you can use brown corn syrup,, although it will then have a sweeter taste. I hope this answer and recipe helps.

In cakes:

Increase the amount called for by 15% and use vegetable shortening or non-dairy margarine.

Yes, but trans fats and hydrogenated fats are really bad for you--watch out!!

The only alternative to cornflour I know is to mix equal parts of softened butter and plain flour to form a paste and use the paste instead of cornflour.

wet damp i say not nice but u never know

Find the amount of liquids that are required for the dry mix. This should be listed on the packet. The total of those amounts would equal the amount of bottled dressing needed as the substitution.

Honeycomb tripe is used as food. Soups, stews usually in highly spiced dishes. Very little flavor by itself. But in countries or cultures that use all parts of the animal as food, internal organs are prepared just as often as the so called prime cuts others may prefer. Honeycomb tripe comes from the second stomach of ruminants. Cows and goats are the principle source.

no you can't

the label on the back of the bottle says "gluten free". Can we trust the labels??

Regular butter will make your food taste slightly saltier, but can usually be used in place of unsalted butter.

In many baked items the proportion of ingredients has a direct effect on the finished product. Not just the flavor. The interaction of salt and sugar with leavening agents such as yeast and with the gluten in the flour can affect the rise of the product and the finished texture. Baking is a science. A small change in proportion can have a big effect.

Yes u can if u want

Although it's normally made from heavy cream, whipped topping includes sugar (and possibly vanilla) when heavy cream doesn't. At least all whipped cream recipes I've looked at call for sugar. Plus air is incorporated and I don't know what effect using as a sub for heavy cream would have. Anyway, I would say no, not really.

1 part sugar to 2 parts water

without specifics my answer would be rosemary, or borage.

Any good DRY sherry wil do. Just don't use cooking sherry . If it's not good enough to drink , you will not get a good result in your recipe . Ask for a dry sherry at the liquor store , but don't mention it's for cooking. I'm sorry I can't recommend any brand names , but I usually only cook with burgundy or sauterne .

I think it's two days but you wouldn't have to worry about it if you stayed away from it.

of course

*****

I agree, you can use whatever you want! But almonds would be hard and crunchy. There is really no substitute for the softer, moisture raisins.

Yes it can, the substitute still has some of the same compounds as normal salt does.

You can definitely try.