BAKING

BAKING POWDER (indefinite) = ½ tsp cream of tartar, ¼ tsp baking soda, ¼ tsp corn starch

BROTH – Canned Broths, Bouillon Granules or Cubes (1 tsp or 1 cube, mixed with 1 c water makes an easy broth), or Condensed broths diluted.

CHOCOLATE (unsweetened 1 square) = 3 T. cocoa + 1 T butter

CORNSTARCH 1 ½ tsp = 1 T flour

EGG 1 whole = 2 T dehydrated eggs plus 1 ½ T water

SOUR CREAM 1 cup = 1 c milk + 1 ½ T vinegar

WHITE FLOUR 1 cup = ¾ c whole wheat flour, or 1 cup corn meal

YEAST 1 package = 1 T yeast

BUTTER

BUTTER – 1 lb shortening + ½ tsp salt + 1 2/3 c condensed milk.

• Whip the shortening and salt until light. Add the condensed milk a little at a time and blend.
• 1/3 c water, ½ c butter powder, 1 T vegetable oil (optional) – combine and add vegetable oil for more flavor.

SHORTENING OR BUTTER 1 cup = 2/3 c vegetable oil

MILK

BUTTERMILK = 1 c water, 1/3 c dry milk, 1 Tb vinegar or lemon juice.

• Let sit 5 min, best if you let sit for 18-20 hours. Stir & refrigerate.
• 1 c milk + 1 T vinegar or 1 T lemon juice

CONDENSED MILK = ½ c hot water, 1 c sugar, ¼ c dry milk, 1 c water.

• Place in canning jar with lid & shake.

CONDENSED MILK (Eagle Brand) –

• ½ c hot water (not boiling), 1 c + 2 T powder milk, ¾ c sugar, 2 T butter

Put hot water and dry milk in a deep narrow bowl. Mix until all milk is dissolved. Add sugar and butter and mix until dissolved. Store in refrigerate for up to 2 weeks.

• Prepared Homemaker – ½ c. cold water, 1 1/3 c. dry milk, ¾ c. sugar, 1 t. vanilla. – Heat water and dry milk over medium heat until steaming. Mix in sugar and stir till dissolved. Remove from heat, add vanilla. Refrigerate till cool before using. Makes 1 1/3 c. or 10 oz.
• Eagle Brand – 1 c hot water, 1/3 c corn syrup, 1 2/3 sugar, ¼ tsp vanilla, pinch of salt, ½ c butter, 2 c dry milk.

Place all ingredients except butter in canning jar with lid and shake until well blended. Gradually add the butter and shake each time until well blended.

EVAPORATED MILK = 1 ½ c. warm water, 1 c. powdered milk, 2 T. butter

HALF & HALF 1 cup = 3 T butter & about 7/8 cups milk

HEAVY CREAM 1 cup = ¾ c milk 1/3 c butter

SKIM MILK = 1 c water + ¼ c dry milk

WHOLE MILK 1 cup = ½ c evaporated milk + ½ c water

• 1 c reconstituted powdered milk w/ 2 T butter
• 1 c water + 1/3 c dry
• Heat on low until butter is just melted, stirring to combine. Remove from heat and cool.
• Whipped Evaporated Milk – Thoroughly chill 1 c evaporated milk. Whip until stiff. Sweeten with sugar. About 3 cups.

SUGAR 

BROWN SUGAR 1 cup = 1 c sugar + 1 tsp molasses

CORN SYRUP = 2 c. sugar, ¾ c. water, ¼ t. Cream of Tartar, Pinch of Salt

• Combine in pan, bring to boil, stir constantly. Reduce heat and simmer. Cover for 3 minutes. Uncover and summer, stirring often until beginning to form soft balls when water tested (235-240 F). Cool and store at room temperature. Keeps 2 months.

DARK BROWN SUGAR (almost 1 lb.) = 3 c. sugar, ½ c. molasses

GOLDEN BROWN SUGAR (about 1.5 lbs) = 6 c. sugar, ½ c. molasses

HONEY 2/3 c =  1 c sugar + 1/3 c water

LIGHT BROWN SUGAR (exactly 1 lb.) = 4 c. sugar, 1/2 c. molasses

POWDERED SUGAR 1 cup = blend to powder 1 c sugar & ½ t cornstarch

SUGAR 1 cup = ¾ c honey, reduce liquid ¼ c or add ¼ c flour

• 1 c molasses
• 1 ½ carob syrup
• 1 ¼ malt syrup

SYRUP = 1 c water + 2 c sugar (boil until dissolved), add ½ tsp maple flavor

• Use Corn Syrup for thicker syrup

FREEZE-DRIED

GREEN PEPPER 1 medium = ¼ c dehydrated green peppers

ONION 1 medium =  ¼ c dehydrated onion