Below is a list of substitutions we have used at 
the Boarding House Bakery. Depending on the 
recipe you are working with is how successful 
they work without changing the taste or texture 
of your finished product. Sometimes when you 
get in a pinch and don’t have the ingredient that 
the recipe you are working with calls for. What 
can you do? Its not like you can drop everything 
run to the store for an hour and come back and 
continue where you left off. Sometimes you just 
gotta do what you gotta do to make the recipe work! 
Without tossing it out and starting all over when you
have all the correct ingredients.

If any of our website visitors have a better substitution than the one we have listed 
and would like to share one of your substitutions that are not listed. We would be
more than happy to share it with our website visitors….just email it to us at info@eatyourdessertfirst.com and we will get it added to this list.

We appreciate your help in providing our visitors with the best information we can.

ALLSPICE (1 tsp.) 1/2 tsp. = Cinnamon PLUS 1/2 tsp. ground cloves

BAKING POWDER (1 tsp.) = 1/4 tsp. Soda PLUS 1/2 tsp. Cream of Tartar

BREAD CRUMBS (1 cup) = 3/4 cup cracker crumbs

BROWN SUGAR (1 cup) = 1 cup white sugar PLUS 2 Tbls. Molasses

BUTTER ( 1 cup) = 1 cup margarine

BUTTERMILK (1 cup) = 1 cup fresh milk PLUS 1 Tbls. lemon juice OR 
vinegar OR 1 cup plain yogurt

CAKE FLOUR (1 cup) = 1 cup regular flour MINUS 2 Tbls.

CHOCOLATE, un-sweetened (1 oz.) = 3 Tbls. unsweetened cocoa PLUS 
1 Tbls. butter

COFFEE (1/2 cup brewed strong) = 1 teaspoon instant coffee in 
1/2 cup water.

CORN SYRUP (1 cup) = 1 cup sugar dissolved in 1/4 cup hot water

CORNSTARCH, for thickening (1 Tbls.) = 2 Tbls. flour OR 4 tsp. 
Quick-cooking tapioca OR 2 egg yolks

CREAM, sour, cultured (1 cup) = 1/2 cup butter PLUS 3/4 cup milk, 
or 1/3 cup melted butter PLUS ¾ cup buttermilk or plain yogurt.

CREAM, whipping ( 1 cup) = 2/3 cup well chilled evaporated milk, 
whipped, or 1 cup nonfat dry milk powder whipped with 1 cup ice water.

DARK CORN SYRUP ( 1 cup) = 3/4 cup light corn syrup PLUS 1/4 
cup molasses

EGG ( 1 whole) = 2 yolks PLUS 1 Tbls. water (for cookies) OR just 
2 yolks (for custards)

HONEY (1 cup) = 3/4 cup Sugar and 1/4 cup Liquid

JUICE (from one fresh lemon) = 3-4 Tbls. Lemon Juice

JUICE, (from one fresh orange) = 6-8 Tbls. Orange juice

LIGHT CORN SYRUP (1 cup) = 1 cup Sugar PLUS 1/4 cup water

MILK, skim (1 cup) = 1/3 cup instant nonfat dry milk plus about 3/4 
cup water.

MILK, whole (1 cup) = 1/2 cup evaporated milk PLUS 1/2 cup water

MOLASSES (1/2 cup) = 1/2 cup dark corn syrup

ONION (one medium) = 2 Tbls. Onion flakes

PUMPKIN PIE SPICE (1 tsp.) = 1/2 tsp. Cinnamon, 1/4 tsp. 
Ginger AND 1/8 tsp. EACH of Nutmeg and ground Cloves

SELF RISING FLOUR (1 cup) = 1 cup all-purpose flour PLUS 
1 1/2 tsp. baking powder AND 1/2 tsp. salt

SOUR CREAM (1 cup) = 1/3 cup butter AND 2/3 cup milk; 
OR 1 cup plain Yogurt

YEAST (1 package) = 2 ¼ cups teaspoons

YOGURT (1 cup) = 1 cup buttermilk