A

SUBSTITUTION LIST

Over the years I have made lists of substitutions that I have used just when I needed them.

I believe this will help your food storage and you baking and cooking.

ACORN SQUASH

1 POUND = 1 cup, cooked & mashed. Substitute 2 cups acorn squash with 2 cups butternut squash, buttercup squash, or pumpkin.

ALLSPICE

80 whole berries+ 2 tsp ground. Substitute 2 tsp ground allspice with 1 tsp ground cinnamon plus I use 1 tsp ground cloves, a pinch of ground nutmeg.

APPLE

1 POUND= 3 medium, = 3 cups sliced. Substitute 1  pounds pears, or 1 pound Asian pears (tarter flavor), 1  pounds quinces ,( best for cooking, more tart flavor.

ASPARAGUS

1 pound - 12-20 spears= 3 1/2 cups chopped. Substitute 1 pound with: 1 pound broccoli, 1 pound canned hearts of palm.

Asparagus varieties: Substitute 1 pound green asparagus with: 1 pound white asparagus, 1 pound (500 g) purple asparagus (sweeter) juicer, and more tender.

B

BAKING POWDER:  Substitutute 1 tsp double acting baking baking powder with:  1/4 tsp baking soda plus 1/4 tsp cornstarch plus 1/2 sp cream of tarter. 1 1/4 single-action baking baking powder . To vary the flavor: Substitute 1 tsp double-acting baking powder with: 1/4 tsp baking soda plus 1/2 cups buttermilk or soured milk( reduce liquid in the recipe by /2 cup.

BAKING SODA:  1 TSP = 1 gram. Substitute 1 tsp baking soda with 1 tsp pottassium bicarbonate.

BARBECUE SAUCE:  Substitute 1 Cup  barbecue sauce with :  1 cup  ketchup plus 1/2 to tsp  liquid smoke seasoning.

ONE CUP HOME MADE BARBECUE SAUCE: Combine 2 C. ketchup, 3 tablespoons dark brown sugar, 3 tablespoons cider vinegar, 2 tablespoons yellow mustard, 2 tablespoons worcestershire  sauce, 2 teaspoons paprika, 1 1/2 teaspoons salt, 1 teaspoon garlic powder, 1/ teaspoon onion powder, and 1/2 teaspoon ground black pepper  in a saucepan. Bring to a boil over high heat. Reduce heat to medium-low & simmer until thickened about 20 minutes. Makes 3 cups.