Recipe Abbreviations and Substitutions

Abbreviations used in this book:

tsp

-teaspoon

tbn

-tablespoon

pkg

-package (used for yeast in this booklet, 1 pkg is approximately 1 tablespoon)

pinch

-as much as you can grab between your forefinger and thumb (about 1/4 teaspoon)

Substitutions for Ingredients:

Brown Sugar

Any light, medium or dark Brown Sugar can be used in these recipes. A brown sugar alternative is same quantity of white sugar plus 2 tablespoons of molasses (per cup).

Butter

If the recipe states butter you must use butter to achieve satisfactory results. Butter can be a substitute for other fats, but no substitute can be made for butter. Greasing pans with butter (instead of oils or margarine) often results in burnt bottoms.

Butter or Margarine

Within a bread recipe these can be substituted for each other. You can also use vegetable or olive oil with minimal change in the results.

If the recipe states only "butter" without a link or a qualifying "or margarine", you must use butter for satisfactory results.

Finally, don't use butter to grease your pans - that practice usually results in burnt loaf bottoms.

Buttermilk

If you don't have buttermilk on hand you can 'make' it. Add 1 tablespoon lemon juice or vinegar to 1 cup of regular milk and you have a perfect buttermilk substitution.

Dried onion flakes

An equal quantity of minced fresh onion.

Garlic

1/2 tsp fresh chopped garlic is equivalent to 1/2 tsp dried garlic flakes - but is only a fair make-do substitution (fresh garlic is best).
 

Oil

Olive Oil, Butter, Margarine, Vegetable Oil, Lard and Non-Stick Cooking Spray.

Sour cream

Yogurt