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Table of Subtitutions

Posted By elizabeth On May 24, 2009 @ 12:00 am In helpful hints,Measurement | 2 Comments

Ingredients

Baking powder




Butter






Chocolate


Cream


Egg


Flour(for thickening)



Flour






Herbs

Honey


Milk


Buttermilk



Yeast

Sour cream


Cream cheese



Mascarpone

Quantity

1 teaspoon double-acting



1 cup






1 square unsweetened


1 cup heavy cream


1 whole egg

1 tablespoon




1 cup all-purpose
1 cup cake flour
1 cup self-rising




1 tablespoon fresh

1 cup


1 cup milk


1 cup sour milk



1 cake compressed

1 cup


1 cup



1 cup

Substitute

¼ teaspoon baking soda plus
½ cup buttermilk of sour milk

1 cup margarine
7/8 to 1 cup hydrogenated fat plus
½ teaspoon salt
¼ teaspoon butter extract

3 tablespoon cocoa plus
1 tablespoon shortening

1/3 cup butter plus ¾ cup milk

2 egg yolks

½ tablespoon cornstarch or 2 teaspoons quick-cooking tapioca

1 cup plus 2 tablespoons cake flour
7/8 cup all-purpose flour
1 cup flour, omit baking powder and salt

1 teaspoon dried

1 to ¼ cups sugar plus ¼ cup liquid

1 cup non dairy soymilk
1 cup rice milk

1 tablespoon lemon juice or vinegar plus sweet milk to make one cup

1 cup tofutti sour cream

1 cup tofutti cream cheese

½ cup tofutti cream cheese plus ½ tsp vanilla extract

½ cup tofutti cream cheese plus ½ cup parevewnipping cream plus ½ tsp vanilla extract


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