Substitutions This is great information when you're out of that one ingredient! 1 Cup Buttermilk = 1/2 Tbsp vinegar with enough whole milk to fill cup. Let stand 5 minutes. 1 Square Chocolate = 3 Tbsp cocoa plus 1 Tbsp butter. 1 Tsp Baking Powder = 1/4 Tsp soda plus 1/2 Tsp cream of tartar. 1 Cup Honey = 1 to 1 1/4 cup sugar plus 1/4 cup water. 1 oz Chocolate = 3 Tbsp cocoa plus 1/2 Tbsp shortening. 1 Cup Cake Flour = 2 Tbsp corn starch in measuring cup and fill to 1 cup with all purpose flour. (mix and sift) 1 Cup Sour Milk = 1 cup whole milk plus 1 Tsp lemon juice or vinegar. 1 Cup Sour Cream = 1 cup evaporated milk plus 1 Tbsp vinegar. Substitute half applesauce for the vegetable oil in your baking recipes ... you'll greatly reduce the fat content! (Example: 1/2 cup vegetable oil = 1/4 cup applesauce + 1/4 cup oil) Zap garlic cloves in the microwave for 15 seconds and the skins slip right off! Use a meat baster to "squeeze" your pancake batter onto the hot griddle ... perfect shaped pancakes every time! Sweeten whipped cream with confectioners' sugar instead of granulated sugar ... it will stay fluffy and hold it's shape better! Rinse cooked, ground meat with water when draining off the fat ... this helps "wash away" even more fat! Wrap celery in aluminum foil when putting in the refrigerator ... it will keep for weeks! Place a slice of bread in hardened brown sugar to soften it back up! Pattianne's Country Kitchen

Trivial Equivalents: 1 stick of butter or margarine = 1/4 lb or 1/2 cup 1 cup whipping cream = 2 or more cups after whipping 2 large eggs = 3 small eggs 1 cup uncooked macaroni = 2 1/4 cups cooked 1 cup uncooked rice = 4 cups cooked Pattianne's Country Kitchen