Seasoning and Other Handy Substitutions

Standard

Seasonings Substitutions:

  1. Apple Pie Spice, 1 Tsp.= ½ Tsp. ground cinnamon, ¼ tsp ground nutmeg, 1/8 tsp. ground allspice and a dash of ground ginger
  2. Cajun Seasoning, 1 Tblsp.= ½ tsp. white pepper, ½ tsp. garlic powder, ½ tsp. onion powder, ½ tsp. ground red pepper, ½ tsp. paprika and ½ tsp ground black pepper
  3. Fresh snipped herbs, 1 Tblsp.= ½ to 1 tsp. dried herbs
  4. Poultry Seasoning,1 tsp.=3/4 dried sage and ¼ tsp. dried thyme
  5. Pumpkin Pie Spice, 1 tsp.= ½ tsp. ground cinnamon, ¼ tsp. ground ginger, ¼ tsp. ground allspice, and 1/8 tsp. ground nutmeg
  6. Allspice, ground=ground cinnamon, nutmeg or cloves
  7. Chili Powder= dash of bottled hot pepper sauce plus equal measures of ground organo and cumin
  8. Clove, ground= ground allspice, cinnamon or nutmeg
  9. Cumin,ground=chili powder
  10. Mustard, dry, 1 tsp.= 1 Tblsp. yellow prepared mustard
  11. Paprika= cayenne pepper (just a dash because it’s hotter than paprika.
  12. Cayenne pepper, ground, ½ tsp.= 2 to 3 drops bottled hot pepper sauce
  13. Curry Powder, All Purpose=1 tsp. black peppercorns, 3 Tblsp. cumin seeds, 4 Tblsp. coriander seeds, 1 Tblsp. ground ginger, 2 Tblsp. ground turmeric. Toast and grind the first three spices.  Mix them with the ginger and turmeric. Store in a sealed jar for several month. To make this a hot cutty powder, add ½ Tsp. or more ground cayenne. Makes ½ C.
  14. Curry Powder,Fragrant:  ¼ tsp. nutmeg pieces, ½ tsp. black peppercorns, 3 cloves, 1 tsp. cardamom seeds, 1 (2-inch) piece cinnamon stick, 1 tsp. fennel seeds, 1 tsp. fenugreek seeds, 2 Tblsp. cumin seeds, 4 Tblsp. coriander seeds, 1 Tablsp. Ground ginger, 2 Tblsp. ground turmeric.  Toast and grind the first 9 spices. Mix them with the ginger and turmeric.  Store in a sealed jar for several months. Makes ½ C.
  15. Garam Masala: ½ tsp. nutmeg pieces, 1 (3-inch)piece cinnamon stick, 3 cloves, 1 Tblsp. coriander seeds, 2 tsp. cardamom seeds. Toast and grind all spices together. Store in a sealed jar for several months.  Makes ½ C. (This is a mild almost sweet curry)  Add ¼ Tsp. of saffron if you have it.

Other Handy Substitutions:

Ingredient                                                             Quantity                                         Substitute

Baking Powder                                                     1 Tsp.                                             ¼ Tsp. baking soda plus ½                                                                        Tsp. cream of tartar

Chocolate                                                               1 square (1 oz.)                           3 or 4 Tblsp. cocoa plus 1 Tblsp. butter

Cornstarch                                                             1 Tblsp.                                           2 Tblsp. flour or 2 Tsp. quick-cooking tapioca when used for thickening purposes

Creme Fraiche: 1 C. light cream & 2 Tblsp. buttermilk in a glass container. Let stand at room temp for 8-24 hours or until thick. Stir well, cover and refrigerate for up to 10 days.  I’ve actually found that it can get thick in 10-15 minutes.

Arrowroot                                                               2 Tsp.                                              1 ¾ Tblsp. flour when used for thickening purposes

Cracker crumbs                                                     3/4 C.                                               1 C. bread crumbs

Dry Mustard                                                           1 Tsp.                                              1 Tbsp. prepared mustard

Flour, self-rising                                                    1 C.                                                   1 C. all-purpose flour plus ½ Tsp. salt and 1 Tsp. baking powder

Herbs, fresh                                                           1 Tblsp.                                           1 Tsp. dried herbs

Ketchup or Chili Sauce                                         1 C.                                                   1 C. tomato sauce plus ½ C. sugar and 2 T. vinegar (for use in cooking)

 Butter                                                                     1 C.                                                     7/8 C. corn or nut oil

Milk, sour                                                               1 C.                                                    1 Tblsp. lemon juice or vinegar plus regular milk to make 1 C. (let stand 5 minutes)

Whole Milk                                                            1C                                                       1/2 C. evaporated milk plus ½ C. water or 1/2 C half & 1/2 and 1/2 C. water

Min.marshmallows                                              10                                                       1 large marshmallow

Brown Sugar                                                         1/2 C.                                                  2 T. molasses in 1/2 C. granulated white sugar or 1 C. molasses plus ¼ to ½ Tsp. soda and reduce the liquid ¼ C or 1 C. maple syrup and ¼ C. corn syrup and reduce the liquid ¼ C.

Powdered Sugar                                                    1 C.                                                     1 C. granulated sugar plus 1 Tsp. cornstarch

Granulated White Sugar                                     1C.                                                       1 C.honey plus ¼ to ½ Tsp. soda and reduce the liquid by ¼ C.

Tomato Juice                                                         1 C.                                                      1/2 C. tomato sauce plus 1/2 C. water

When substituting cocoa for chocolate in cakes, the amount of flour must be reduced. Brown and white sugars usually can be interchange

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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