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Sugar & Molasses for Brown Sugar

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Vegetable Shortening for Butter

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Baking Soda & Cream of Tartar for Baking Powder

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Dairy-Free Milk for Regular Milk

So you're brother drank the last bag of milk, what to do? Hurting him isn't a suitable solution so opt for soy, almond or coconut milk. Each milk will offer varying texture and flavour since they all taste quite different, but still yummy!

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Replace baking soda with double-acting baking powder at a rate of 2 teaspoons of baking powder for every 1/2 teaspoon of baking soda.

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Bouillon Cube for Chicken Broth

When simmering chicken bones on the stove for hours isn't an option, opt for a bouillon cube. Mix the bouillon of your choice (they come in veggie, chicken or beef) with boiling water and presto, instant chicken broth.

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Yogurt for Mayo

For baking purposes when you've run out of mayo, sour cream or plain yogurt will do the trick!

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Cream & Yogurt for Crème Fraiche

Heavy cream and plain yogurt can be mixed together to substitute crème fraiche. To yield one cup of crème fraiche mix a cup of heavy cream with 1 Tablespoon of plain yogurt.

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Lemon Juice for Vinegar

If you’re all out of vinegar substitute with lemon juice;the acidity of the lemon mimics that of the vinegar.

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Applesauce for Oil

A common sub for oils and other fats is applesauce. The consistency of the apple sauce keeps any baked good moist just like the oil would but with less fat.

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replace with 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves

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1 ounce of chocolate(semisweet)	substituted for1-ounceof unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening

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1 ounce of chocolate(semisweet)	substituted for1-ounceof unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening

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apple sauce or bananas instead of butter in cookie recipe

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apple sauce or bananas instead of butter in cookie recipe

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1 cup bread crumbs( 1 cup cracker crumbs)

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1 cup bread crumbs( 1 cup cracker crumbs)

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35% Whipping Cream (1 cup) for cooking or baking | 3/4 cup milk + 1/3 cup butter or margarine