Honey (1 Cup)
Lemon Juice (1 Tbsp.)
Maple Sugar (1/2 Cup)
1-1/ Cup Granulated Sugar
1 Tbsp. distilled Vinegar or 1/2 tsp. Vinegar
1 Cup Maple Syrup
Mayonnaise (1 Cup)
1/2 Cup Yogurt plus 1/2 Cup Mayonnaise, Or 1 Cup Sour Cream, Or 1 Cup Cottage Cheese pureed in blender
Milk (Buttermilk) 1 Cup
1 Cup plain Yogurt, Or 1 cup less 1 tbsp, Sweet Milk plus 1 tbsp. Lemon Juice or Vinegar
Milk (Skim) 1 Cup
1/3 Cup non-fat dry Milk plus 3/4 Cup purified water
Milk (Sweetened) 1 Cup
1/3 Cup Evaporated Milk, 3/4 Cup Sugar, 2 Tbsps., Butter heated Or Add 1 Cup + 2 Tbsps. Dry Milk to 1/2 Cup purified water, Add 3/4 Cup Sugar and stir
Milk, Whole
1/2 Cup Evaporated Milk + 1/3 Cup Purified Water, Or 1/4 non-fat dry Milk, 2 tsp. Butter, and 7/8 cups purified water
Molasses (1 Cup). I try my best not to use blackstrap molasses. I prefer Barbados.
3/4 Cup Granulated Sugar
Mushroom, Fresh (1 LB.)
12 ounce canned mushrooms drained. I also purchase mushrooms when on sale, add some salt, let sit for about 2 hours, drain and freeze. This can also be a substitute for fresh mushrooms.
Orange (1 Med.)
6 to 8 Tbsp. Juice
Vegetable Shortening, Melted (1 Cup)
1 Cup Cooking Oil
Sour Cream (1 Cup)
1 Cup plain Yogurt, Or 1 Cup Buttermilk, Or 1 Cup Cottage Cheese
Sugar, Brown (1 Cup)
1 Cup Granulated Sugar + 2 Tbsps. Molasses, Or 1 Cup Granulated Sugar
Sugar, Granulated ( 1 Cup)
1 Cup Brown Sugar, Or 1 Cup Corn Syrup less 1.4 cup of liquid in recipe
Tomatoes. Fresh (2 Cups Chopped)
1 16 ounce can drained
Tomato Juice (1 Cup)
1/2 Cup Tomato Sauce plus 1/2 Cup water, Or 2 ounces Tomato Paste plus 6 ounces purified water
Tomato Sauce (1 Cup)
1 Can Tomato Paste (3 ounce) plus 1/2 Cup purified water )
Yeast (1 Tbsp.)
1 Cake Yeast (comp.), Or 1 package (1/4 ounce) Active Dry Yeast, Or a 100 grams sour dough starter
Yogurt (1 Cup)
1 Cup Buttermilk, Or 1 Cup Cottage Cheese, Or 1 Cup Sour Cream
