Substituting Ingredients Quotes

“Pesticide for ants 1 teaspoon liquid soap 1 quart water Mix in a spray bottle. Use Vaseline or dish soap to block up entry holes.”
― Becky Sue Epstein, Substituting Ingredients: The A to Z Kitchen Reference

“Air freshener Bake orange peels at 350 ° F for 10 minutes. Or: Place a sliced orange, grapefruit, or lemon in a pan of water and boil gently for an hour. Or: Place bowls of baking soda or activated charcoal around the house. Or: Pour vinegar into an uncovered dish.”
― Becky Sue Epstein, Substituting Ingredients: The A to Z Kitchen Reference

“Coffee is too bitter (from overheating) Add a pinch of salt to the cup. It’s best to turn off the coffee pot after no more than 14 minutes.”
― Becky Sue Epstein, Substituting Ingredients: The A to Z Kitchen Reference

“Alcohol If too much is poured into punch or other mixed alcoholic drinks, float thin slices of cucumber to absorb the alcohol taste.”
― Becky Sue Epstein, Substituting Ingredients: The A to Z Kitchen Reference

“Turkey = chicken”
― Becky Sue Epstein, Substituting Ingredients: The A to Z Kitchen Reference

“Thousand Island Dressing YIELDS ABOUT 1 ¾ CUPS 1 cup mayonnaise ¼ cup chili sauce ¼ cup ketchup ¼ cup pickle relish 1 chopped hard-boiled egg Combine and stir well.”
― Becky Sue Epstein, Substituting Ingredients: The A to Z Kitchen Reference

“Sugar, granulated white, 1 cup = 1 cup superfine sugar = 1 cup turbinado sugar = 1 cup firmly packed brown sugar = 2 cups powdered sugar, sifted = ¾ cup honey or 1 ¼ cups molasses and reduce other liquid in recipe by ¼ cup; or add ¼ cup flour if no other liquid is called for = 1 cup corn syrup, but never replace more than half the amount of sugar this way; and reduce other liquid in the recipe by ¼ cup for each 2 cups sugar substituted this way”
― Becky Sue Epstein, Substituting Ingredients: The A to Z Kitchen Reference

“Sugar, brown, ½ cup = ½ cup white sugar plus 2 tablespoons molasses Note: To replace a combination of brown sugar and milk, use honey or molasses with powdered milk.”
― Becky Sue Epstein, Substituting Ingredients: The A to Z Kitchen Reference

“Pie Spice, Pumpkin or Apple YIELDS ENOUGH FOR ONE 9-INCH PIE ½ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon ground cloves 1/ 8 teaspoon allspice 1/ 8 teaspoon cardamom Combine spices.”
― Becky Sue Epstein, Substituting Ingredients: The A to Z Kitchen Reference

“Hot Fudge Sauce YIELDS ABOUT 1 ½ CUPS 1 egg, slightly beaten 1 cup sugar ¼ cup cream 2 squares unsweetened baking chocolate 1 tablespoon butter 1 teaspoon vanilla Heat first four ingredients slowly over low heat. Bring to a boil. Cool slightly. Beat in butter and vanilla. Serve warm.”
― Becky Sue Epstein, Substituting Ingredients: The A to Z Kitchen Reference

“Honey Butter YIELDS ¼ CUP 1 tablespoon honey 3 tablespoons butter, softened Blend well.”
― Becky Sue Epstein, Substituting Ingredients: The A to Z Kitchen Reference

“Flour, cake, 1 cup = 2 tablespoons cornstarch plus 7/ 8 cup flour”
― Becky Sue Epstein, Substituting Ingredients: The A to Z Kitchen Reference

“Eggs, whole = 2 tablespoons liquid plus 2 tablespoons flour plus ½ tablespoon shortening plus ½ teaspoon baking powder = 2 yolks plus 1 tablespoon water = 2 yolks, in custards, sauces, or similar mixtures = 2 tablespoons oil plus 1 tablespoon water = 1 teaspoon cornstarch plus 3 tablespoons more liquid in recipe Note: If halving recipe, do not try to halve one egg; use one whole egg. If short one more egg in recipe, substitute 1 teaspoon vinegar or 1 teaspoon baking powder and 2 tablespoons more liquid.”
― Becky Sue Epstein, Substituting Ingredients: The A to Z Kitchen Reference

“Edamame, also known as soy beans = lima beans = broad beans = fava beans”
― Becky Sue Epstein, Substituting Ingredients: The A to Z Kitchen Reference

“Cream, light (or half-and-half), 1 cup = ½ cup heavy cream plus ½ cup milk = 7/ 8 cup milk plus 3 tablespoons butter or margarine = ½ cup evaporated milk plus ½ cup milk”
― Becky Sue Epstein, Substituting Ingredients: The A to Z Kitchen Reference

“Corn syrup, light, 1 cup = 1 cup golden syrup = 1 ¼ cups sugar plus 1/ 3 cup water or other liquid from recipe, boiled down to 1 cup”
― Becky Sue Epstein, Substituting Ingredients: The A to Z Kitchen Reference

“Cinnamon = cardamom with 1/ 8 amount allspice or nutmeg = ¼ amount allspice = ¼ amount nutmeg”
― Becky Sue Epstein, Substituting Ingredients: The A to Z Kitchen Reference

“Oil is generally not interchangeable with butter in crisp cookies.”
― Becky Sue Epstein, Substituting Ingredients: The A to Z Kitchen Reference