This for that

For 1 cup cake flour, use 7/8 cup all-purpose flour plus 2 tablespoons cornstarch.

For 1 teaspoon baking powder, use 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar. Use right away. Or, use 1/4 teaspoon baking soda plus 1/2 cup of yogurt, buttermilk or sour cream.

For 1 cup light brown sugar, use 1 cup granulated sugar plus 1 tablespoon molasses.

For 1 cup powdered sugar, grind 1 cup granulated sugar plus 1 teaspoon cornstarch together in a blender. This works well for dusting over desserts but is grainy in icings.

For 1/2 cup wine in a sauce, use 1/2 cup broth, then add 1 teaspoon wine vinegar or lemon juice just before serving.

For 1 ounce unsweetened chocolate, use 3 tablespoons cocoa powder plus 1 tablespoon vegetable oil. If making an intensely flavored baked good, don't replace all the chocolate with cocoa powder; it will affect the texture.

For 1 tablespoon fish sauce, use 1 tablespoon soy sauce mixed with 1 finely minced anchovy fillet.

For 2 teaspoons mirin (sweet Japanese rice wine) use 2 teaspoons white wine or sake plus 1 teaspoon sugar.

For panko (Japanese bread crumbs) process chunks of bread through the shredding disk of a food processor. Speak them out on a baking sheet and bake, shaking the sheet once or twice, in a 300-degree oven until dry but not toasted, about 6 minutes.

For 1 can sweetened condensed milk, mix 1 cup plus 2 tablespoons dry milk with 1/2 cup warm water; mix well and add 3/4 cup sugar and 3 tablespoons melted butter or margarine. Stir until smooth.

For 1 tablespoon flour as a thickener, use 1/2 tablespoon cornstarch, potato starch, rice starch or arrowroot starch.

For 1 cup self-rising flour, use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.

For 1 cup sour cream, use 1 cup plain yogurt

For 1/4 cup cocoa, use 1 ounce unsweetened chocolate and decrease the fat in the recipe by 1/2 tablespoon.

— USU Extension Services