H-Y Recipe Substitutions

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