Sensational Substitutions......

I got these from my fitness center. I thought it might help or if anyone is in need of a substitution. Hope they help! Christine (internetnut)

Cooking:
1 cup cream - 1 cup evaporated milk
cream to thicken soups - pureed potatoes or vegetables
oil base for marinade - citrus juice or flavored vinegar
stick margarine - small amount of olive oil, canola oil, or both
2oz mild cheddar cheese - 1oz reduced fat shap or extra sharp cheddar cheese
high fat sauces over meat/poultry - vegetables purees (blend steamed broccoli, sauteed onion, garlic, salt and pepper) or fruit salsa
wine - broth or apple juice
white rice - brown rice, bulgur, kasha, quinoa, whole wheat couscous
bread crumbs - toasted wheat germ or whole wheat bread crumbs
meat/poultry for stir fry - extra firm tofu cubed or more vegetables
ground meat - ground turkey breasts, less meat plus finely chopped vegetables, crumbled tofu, tempeh, or textured vegetable protein (soy crumbles), or beans

Baking:
1/2 cup butter/margarine - 1/4 cup applesauce (prune puree) + 1/4 cup canola oil, butter or margarine
1 egg - 2 egg whites or 1/4 cup egg substitute
sweetened condensed milk - lowfat/nonfat sweetened condensed milk
evaporated milk - evaporated skim milk
1 cup all purpose flour - 1 cup finely milled whole wheat flour, 1 cup white whole wheat flour, 7/8 cup all purpose flour + 2 tbl soy flour
pastry pie crust - phyllo crust (use cooking spray between layers) or graham cracker crust
1oz unsweetened baking chocolate - 3-4 tbl cocoa powder + 1 tbl oil + 1 tbl sugar (for frosting or sauces) or 1/4 cup cocoa (for cakes or cookies)
1 cup chocolate chips - 1/2 cup mini chocolate chips, chopped dried fruit, such as cranberries, raisins, apricots, cherries (for quick bread and muffins), chopped nuts
fudge sauce - chocolate sauce
frosting - sliced fresh fruit, pureed fruit, light dusting of powdered sugar

Christine,

This is a great list of items.  The only one that I don't like to substitute is wine...  Sometimes wine tastes so good in certain dishes...  I'm sure I'll use some of this list soon!

T.

I'm glad this is helpful! Some are helpful for me. I always sub. wine as future hubby can't have it. Broth it great for me as I never can get recipes to turn out with wine. Christine (internetnut)

Totally off topic, but I noticed you were from Elmira, NY.  It made me think of a long-lost friend I had many years ago.  She was from Elmira and in fact, I travelled to Elmira to attend her wedding.  It was the most fun I ever had at a wedding (and the later celebrations).  Very nice town and I have fond memories of it.  Thanks for the inadvertent reminder of good times.  :)  Hope you're having a good day, too.   ~~Gail~~

Hey! If your interested in finding your friend contact me and I'll look up the name in my phone book. Glad you liked Elmira! Glad to bring back good memories for you! Thanks christine (internetnut)

I found a wonderful cookbook at the library. It's Substituting Ingredients An A To Z Kitchen Reference. Here's a couple of subs I found in the cookbook that might be helpful. There are so many more. Hope this helps! Christine (internetnut)

Club Soda = Mineral Water (not sure about carbonation)
Coconut Milk = 1 c whole milk with 1 tsp coconut flavoring or 1 c milk beaten with 3 tbl grated coconut or 1 c medium cream with 1 tsp coconut flavoring
Coffee, 1/2 c strong brewed coffee = 1 tsp instant in 1/2 c water
Corn Syrup, Light, 1 Cup = 1 1/4 c sugar plus 1/3 c liquid, boiled together till syrupy
Cream, Light (or half and half), 1 Cup = 7/8 c milk plus 3 tbl butter or margarine or 1/2 c evaporated milk plus 1/2 c milk
Cream, Whipped, Sweetened 1 Cup = 1 c nonfat dry milk powder whipped with 1 **** water and sweetened to taste (this is for low calorie desserts and drinks; it will not hold firm or ice cold evaporated milk, plus 2 tsp sugar, whipped (use immediately)
Creme Fraiche = 1/2 sour cream and 1/2 heavy cream
Flour, Self-Rising, 1 Cup = 1 c flour plus 1/4 tsp baking powder (optional add a pinch of salt) 
Honey, In Baking, 1 Cup = 1 1/4 c sugar plus 1/4 c more liquid (note this may cause the product to brown faster and may necessitate a lower oven temperature)
Myonnaise = yogurt or sour cream, especially in small amounts and in dips (optional add lemon juice)
Milk = 1/2 c evaporated milk plus 1/2 c water or 3 tbl powdered milk plus 1 c water (add 2 tbl butter if whole milk is required)
Molasses = 3/4 c white or brown sugar plus 1/4 c liquid, and increase spices
Mustard, Dry, 1 Teaspoon = 1 tbl prepared mustard from jar
Pancake Syrup = fruit jelly, melted (add water to thin)
Raisins, 1 Cup = 1 c soft prunes or dates, finely chopped (note if less than 1/2 cup, can be omitted from recipe)
Sour Cream, 1 Cup = 1 c yogurt, especially in dips and cold soups or 6oz cream cheese plus 3 tbl milk or 1/3 c melted butter plus 3/4 c sour milk, for baking or cottage cheese, mixed with yogurt, if desired, and 2 tbl milk and 1 tbl lemon juice; blend well
Tomato Paste, 1 Tablespoon = 1 tbl ketchup or 1/4 c tomato sauce (and reduce some other liquid from recipe)
Tomato Sauce, 2 Cups = 3/4 c tomato paste plus 1 c water or 2 c tomato puree
Wasabi, Prepared, 1 Tablespoon = 1 tbl hot dry mustard plus 1 1/2 tsp vinegar plus 1 tsp oil plus 1/4 tsp salt 

Pureed Navy or Cannellini beans are also great for thickening soups.