Cooking Substitutions
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Cooking Substitutions

Cooking Substitutions

1 cup of butter -> 7/8 cup polyunsaturated oil OR
1 cup of butter -> 1 cup margarine 
1 cup of heavy cream -> 1 cup evaporated skimmed milk
1 egg -> 2 egg whites
2 egg yolks -> 1 whole egg
1 ounce baking chocolate -> 3 tablespoons cocoa powder and 1 tablespoon polyunsaturated oil
Sour Cream -> Low-fat yogurt
Whole milk -> Skim milk
1 cup buttermilk or sour milk -> 1 tablespoon white wine vinegar or lemon juice stirred into 1 cup milk and allowed to stand for 5 minutes
1 cup milk -> 1/2 cup evaporated milk plus 1/2 cup water
1 teaspoon baking powder -> 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar
1 teaspoon cornstarch -> 2 tablespoons all-purpose flour
1 cup cake flour -> 1 cup all-purpose flour minus 2 tablespoons

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