For: 1 Tbsp fresh herb

Use: 1/3 to 1/2 tsp dried herb (of the same kind)

For: 1 clove garlic

Use: 1/8 tsp garlic powder

For: 1 egg in baking

Use: 1 tsp cornstarch plus 1/4 cup water

For: 1 whole egg

Use: 2 egg yolks plus 1 Tbsp water

For: 1 cup whole fresh milk

Use: 1/2 cup evaporated milk plus 1/2 cup water, or 1/3 cup dry milk plus 1 cup water

For: 1 cup buttermilk

Use: 1 cup plain yogurt, or 1 cup sour milk (4 tsp white vinegar or lemon juice plus milk to make 1 cup -- let sit for five minutes before using)

For: 1 cup sour cream (in baking)

Use: 7/8 cup buttermilk or sour milk plus 3 Tbsp butter

For: 1 cup sour cream (in salad dressings, casseroles)

Use: 1 cup plain yogurt or 3/4 cup sour milk plus 1/3 cup butter

For: 1 cup cream

Use: 1/3 cup butter plus 3/4 cup milk

For: 1 cup corn syrup

Use: 2/3 cup granulated sugar plus 1/3 cup water

For: 1 cup brown sugar

Use: 1 cup granulated sugar plus 2 Tbsp molasses

For: 1 3/4 cup confectioners sugar

Use: 1 cup granulated sugar, packed

For: 1 cup margarine or butter (in baking or cooking)

Use: 1 cup hard shortening or 7/8 cup vegetable oil

For: 1 square unsweetened chocolate

Use: 3 Tbsp cocoa plus 1 Tbsp oil

For: 1 ounce semi-sweet chocolate

Use: 1 ounce unsweetened chocolate plus 4 tsp sugar

For: 3/4 cup cracker crumbs

Use: 1 cup bread crumbs

For: 1 cup cake flour, sifted

Use: 7/8 cup all purpose flour, sifted (1 cup minus 2 Tbsp)

For: 1 tsp baking powder

Use: 1/3 tsp baking soda plus 1/2 tsp cream of tarter, or 1/4 tsp baking soda plus 1/3 cup sour milk

For: 1 Tbsp cornstarch for thickening

Use: 2 Tbsp flour

For: 1 Tbsp flour for thickening

Use: 1 1/2 tsp corn flour, arrowroot, potato flour, or rice flour; or 2 tsp tapioca

For: 2 Tbsp tapioca for thickening

Use: 3 Tbsp flour

Measurement Equivalents

1 tablespoon (tbsp) = 3 teaspoons (tsp)

1/16 cup (c) = 1 tablespoon

1/8 cup = 2 tablespoons

1/6 cup = 2 tablespoons + 2 teaspoons

1/4 cup = 4 tablespoons

1/3 cup = 5 tablespoons + 1 teaspoon

3/8 cup = 6 tablespoons

1/2 cup = 8 tablespoons

2/3 cup = 10 tablespoons + 2 teaspoons

3/4 cup = 12 tablespoons

1 cup = 48 teaspoons

1 cup= 16 tablespoons

8 fluid ounces (fl oz) = 1 cup

1 pint (pt) = 2 cups

1 quart (qt) = 2 pints

4 cups = 1 quart

1 gallon (gal) = 4 quarts

16 ounces (oz) = 1 pound (lb)

1 milliliter (ml) = 1 cubic centimeter (cc)

1 inch (in) = 2.54 centimeters (cm)

What is a good substitute for eggs?

Ener-G Egg Replacer - follow directions on box.

2 Tbsp corn starch = 1 egg

2 Tbsp arrowroot flour = 1 egg

2 Tbsp potato starch = 1 egg

1 heaping Tbsp soy powder + 2 Tbsp water = 1 egg

1 Tbsp soy milk powder + 1 Tbsp cornstarch + 2 Tbsps water = 1 egg.

1 Tbsp flax seeds + 1 cup water = 1 egg. Blend seeds and water for 1 to 2 minutes

until desired consistency.

1 banana = 1 egg in cakes.

Homemade egg substitute recipe

Homemade egg substitutes are less expensive and just as satisfactory. They also have few calories. Here's a low cholesterol egg substitute recipe:

1 tablespoon of nonfat dry milk powder

2 egg whites from large eggs

4 drops of yellow food color

Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes one-fourth cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.