Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Cooking Hints and Tips

Substitutions

Whenever we lighten recipes, our primary goal is to reduce fat, cholesterol, and calories. Not all substitutions work for all recipes, so experiment to find what works best. Following are replacements for common ingredients, and well as alcohol substitutions.

Baking chocolate (1 ounce)
* 3 tablespoons dry cocoa plus 2 teaspoons sugar and 1 tablespoon water

Butter or margarine (1 tablespoon)
* 1/2 the amount called for in recipe, or
* 1 tablespoon reduced-calorie margarine

Buttermilk (1 cup)
Combine 1 cup milk plus 1 tablespoon lemon juice or white distilled vinegar in a small bowl. Let stand 1 minute; proceed with recipe.

Cake flour
All-purpose flour may be substituted for cake flour. One cup cake flour equals 1 cup sifted all-purpose flour minus 2 tablespoons.

Cream or half-and-half (1 tablespoon)
*1 tablespoon evaporated skimmed milk

Egg (1 large)
* 1/4 cup egg substitute, or
* 2 large egg whites

Pecans, chopped (1/2 cup)
*1/4 cup toasted (this works for any type of nut)

Sour cream (1/2 cup)
*1/2 cup plain nonfat yogurt, or
* 1/2 cup nonfat sour cream
(for baked goods, add 1-1/2 teaspoons flour to each 1/2 cup of yogurt or nonfat sour cream)

Whole milk (1 cup)
*1 cup skim milk