RFCJ RECIPE ARCHIVE
Posted by : Ruth General Ingerdients Substitutions
Source: Gil Marks, taken from the archives of the Jewish Communications Network. 1 ounce baking chocolate (unsweetened chocolate) = 3 tablespoons unsweetened cocoa powder plus 1 tablespoon oil or melted margarine 16 ounces semisweet chocolate = 6 tablespoons unsweetened cocoa powder plus 1/4 cup oil and 7 tablespoons granulated sugar 14 ounces sweet chocolate (German-type) = 3 tablespoons unsweetened cocoa powder plus 2 2/3 tablespoons oil and 4 1/2 tablespoons granulated sugar 1 cup confectioners' sugar = 1 cup granulated sugar minus 1 tablespoon sugar plus 1 tablespoon potato starch pulsed in a food processor or blender 1 cup honey = 1 1/4 cups granulated sugar plus 1/4 cup water 1 cup corn syrup = 1 1/4 cups granulated sugar plus 1/3 cup water boiled until syrupy 1 cup vanilla sugar = 1 cup granulated sugar with 1 split vanilla bean left for at least 24 hours in a tightly covered jar 1 tablespoon flour = 1/2 tablespoon potato starch 1 tablespoon cornstarch = 1 tablespoon potato starch 1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar; if keeping for awhile, add 1/4 teaspoon potato starch 1 cup graham cracker crumbs = 1 cup ground cookies or soup nuts plus 1 teaspoon cinnamon 1 cup bread crumbs = 1 cup matza meal 1 cup matza meal = 3 matzot ground in a food processor 1 cup matza cake meal = 1 cup + 2 tablespoons matza meal finely ground in a blender or food processor and sifted 3 crumbled matzot = 2 cups matza farfel 1 cup (8 ounces) cream cheese = 1 cup cottage cheese pureed with 1/2 stick butter or margarine 1 cup milk (for baking) = 1 cup water plus 2 tablespoons margarine, or 1/2 cup fruit juice plus 1/2 cups water, or 1 cup almond milk (blend 1/3 cup sliced blanched almonds with 1 cup water until smooth)
