Here’s a great list of baking substitutions for you:
- In baked goods-such as cookies, muffins and quick breads-replace each egg with: half a small, ripe, mashed banana; 1/4 cup of unsweetened applesauce, pureed prunes or canned pumpkin
- Substitute butter for canola or safflower oil in baked goods. You can also usually reduce the amount by as much as one-third without affecting taste. Use olive oil for other cooking needs
- 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar can be substituted for 1 teaspoon baking powder
- 2 tablespoons all-purpose flour or 2 teaspoons arrowroot starch can be substituted for 1 tablespoon cornstarch
- substitute Oregano with Thyme or basil
- Cilantro can be substituted with Parsley
- Any of the following may be substituted for 1 Cup of Sugar:
1/2 cup firmly packed brown sugar
2 cups corn syrup
3/4 cups honey
- For each 1 cup firmly packed light brown sugar called for in a recipe, use 1 1/2 tablespoons molasses plus 1 cup granulated sugar
- For each 1 cup biscuit mix (like Bisquick) called for in a recipe, use 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1 tablespoon vegetable shortening.













