Substitutions:

I found this in Yankee Magazine. Avoid last minute grocery runs with this list of common ingredients and their substitutions. Hope this is helpful I know some of them are to me! Christine (internetnut)

Item: Quanitity: Substitution:
Allspice: 1 teaspoon = 1/2 teaspoon cinnamon plus 1/8 teaspoon ground cloves.
Arrowroot As Thickener: 1 1/2 teaspoon = 1 tablespoon flour.
Baking Powder: 1 teaspoon = 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar.
Bread Crumbs (dry): 1/4 cup = 1 slice bread
Bread Crumbs (soft): 1/2 cup = 1 slice bread
Buttermilk: 1 cup = 1 cup plain yogurt
Chocolate (unsweetened): 1 ounce = 3 tablespoon cocoa plus 1 tablespoon butter or fat.
Cracker Crumbs: 1/4 cup = 1 cup dry bread crumbs.
Cream (heavy): 1 cup = 3/4 cup milk plus 1/3 cup melted butter (this will not whip).
Cream (light): 1 cup = 7/8 cup milk plus 3 tablespoon melted butter.
Cream (sour): 1 cup = 7/8 cup buttermilk or plain yogurt plus 3 tablespoon melted butter.
Cream (whipping): 1 cup = 2/3 cup well chilled evaporated milk, whipped; or 1 cup nonfat dry milk powder whipped with 1 cup ice water.
Egg : 1 whole = 2 yolks.
Flour (all purpose) : 1 cup = 1 1/8 cups cake flour; or 5/8 cup potato flour; or 1 1/4 cups rye or coarsely ground whole grain flour; or 1 cup cornmeal.
Flour (cake) : 1 cup = 1 cup minus 2 tablespoons sifted all purpose flour.
Flour (self rising) : 1 cup = 1 cup all purpose flour plus 1 1/4 teaspoon baking powder plus 1/4 teaspoon salt.
Garlic : 1 small clove : 1/8 teaspoon garlic powder; or 1/2 teaspoon instant minced garlic.
Herbs (dried) : 1/2-1 teaspoons = 1 tablespoon fresh, minced and packed.
Honey : 1 cup = 1 1/4 cups sugar plus 1/2 cup liquid.
Lemon Juice : 1 teaspoon = 1/2 teaspoon vinegar.
Lemon Rind (grated) : 1 teaspoon = 1/2 teaspoon lemon extract.
Milk (skim) : 1 cup = 1/3 cup instant nonfat dry milk plus about 3/4 cup.
Milk (sour) : 1 cup = add 1 tablespoon vinegar or lemon juice to 1 cup milk minus 1 tablespoon. Stir and let stand 5 minutes.
Milk (whole) : 1 cup = 1/2 cup evaporated milk plus 1/2 cup water; or 1 cup skim milk plus 2 teaspoons melted butter.
Molasses : 1 cup = 1 cup honey.
Mustard : 1 tablespoon = 1 teaspoon dry or powdered.
Onion (chopped) : 1 small = 1 tablespoon instant minced onion; or 1 teaspoon onion powder; or 1/4 cup frozen chopped onions.
Sugar (granulated) : 1 cup = 1 cup firmly packed brown sugar; or 1 3/4 cup confectioners' sugar (do not substitute in baking); or 2 cups corn syrup; or 1 cup superfine sugar.
Tomato Juice : 1 cup = 1/2 cup tomato sauce plus 1/2 cup water plus dash each salt and sugar; or 1/4 cup tomato paste plus 3/4 cup water plus salt and sugar.
Tomato Ketchup : 1/2 cup = 1/2 cup tomato sauce plus 2 tablespoons sugar, 1 tablespoon vinegar, and 1/8 teaspoon ground cloves.
Tomato Puree : 1 cup = 1/2 cup tomato paste plus 1/2 cup water.
Tomato Soup : 10 3/4 ounce can = 1 cup tomato sauce plus 1/4 cup water.
Tomatoes (canned) : 1 cup = 1/2 cup tomato sauce plus 1/2 cup water; or 1 1/3 cups chopped fresh tomatoes, simmered.
Vanilla : 1-inch bean = 1 teaspoon vanilla extract.
Yeast : 1 cake (3/5-ounce) = 1 package active dried yeast (1 scant tablespoon).
Yogurt (plain) : 1 cup = 1 cup buttermilk.

I know I am behind and all but this info was great to know thank you for posting it!!