What if I don't have any....

Baking Substitutions

Baking Powder: To replace 1 teaspoon baking powder, use 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda.

Honey: For 1 cup of honey, use 1-1/4 cups granulated sugar plus 1/4 cup liquid. You could also try using 3/4 cup corn syrup plus 1/2 cup granulated sugar. Molasses can be used in equal measure as a honey substitute, but it will affect the flavor.

Fresh, Whole Milk: For 1 cup fresh milk, use 1 cup skim plus 2 teaspoons butter.

Heavy Cream: A good substitute for heavy cream in baking can be made with 3/4 cup whole milk plus 1/2 to 1/3 cup butter and a little flour. You can also try using an equal quantity of plain yogurt in some dishes.

Shortening: Butter or margarine may be substituted for shortening in equal measure.

Brown Sugar: Use 3/4 cup granulated sugar and 1/4 cup molasses to replace 1 cup brown sugar.

Powdered, Confectioner's Sugar: For every 4 cups powdered confectioner's sugar, use 3 cups granulated sugar well dissolved.

Chocolate Square: You can replace 1 chocolate square with 3 tablespoons cocoa and 1 tablespoon butter.

White Granulated Sugar: 1/2 cup molasses or corn syrup can be used for 1 cup sugar, but liquid in the recipe must be reduced by 1/2 cup.3/4 cup honey can replace 1 cup granulated sugar, but reduce liquid in recipe by 1/4 cup.If you don't mind the change in flavor, you can use 1 cup firmly packed brown sugar for 1 cup granulated sugar.

Corn Syrup: For a simple corn syrup substitution, replace 1 cup corn syrup with 1 cup granulated sugar and increase liquid in recipe by 1/4 cup.

Raisins Almost any kind of chopped dried fruit can be substituted for raisins. Currants or chopped dates can be used in a recipe with good results.

Chocolate Chips: Chop about 6 ounces of semisweet chocolate to replace 1 cup of semisweet chocolate chips.

Eggs: 2 egg whites or 2 egg yolks can be used for 1 whole egg. OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)
OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.

Sour Milk: Simply stir in about 1 tsp of white vinegar to 1 cup milk. Buttermilk can also be substituted in equal measure.

Sour Cream: As a substitution for sour cream, simply use an equal measure of plain yogurt in most recipes.

Cornstarch: For thickening purposes, you can use 2 tablespoons all-purpose flour to replace 1 tablespoon cornstarch.

Cinnamon: Use 1/2 teaspoon ground all spice to replace 1 teaspoon ground cinnamon.

Cream of Tartar: There is no effective cream of tartar substitute, but you can try using an equal quantity of white vinegar in a pinch.

Molasses: Honey may be used in equal measure, but it will affect the flavor.

Buttermilk: For 1 cup buttermilk, add 1 teaspoon white vinegar to 1 cup whole milk. You can also use 1/3 cup whole milk with 2/3 cup plain yogurt as a buttermilk substitute.

Allspice: Use 1/2 teaspoon ground cloves and 1/2 teaspoon cinnamon to replace 1 teaspoon allspice.