Growing Sprouts Preperation

Get prepared to learn how to grow sprouts in March.  They are very nutritious and taste great.  The only place I can find sprout seeds in Reno/Sparks is at Whole Foods this time of year.  They are in packages on the spinner rack with the seeds to plant.  When they are gone they are gone, so go get some now or you can always order them on-line.  I personally think they should be available in the fall when it is too cold to grow anything outside.  They are great in sandwiches when lettuce is expensive.  But what do I know. My opinion doesn't count when it comes to what is available in stores.

February 2014 - Emergency Ingredient Substitutions

Here is the ingredient substitutions I found the most useful.  I created it in Word and everything lines up perfectly.  I copied and pasted it to this post and it looks pretty good.  The published post looks terrible.  I will work on making it look better later.  Hope you can figure out the information as it is.

Emergency Ingredient Substitutions

Ingredient                             Amount                 Substitutions

Allspice                                  1 tsp                       1/2 tsp cinnamon plus 1/2 tsp ground cloves

Baking powder,                       1 tsp                       1/4 tsp baking soda, 1/2 tsp cream of tartar and 1/4 tsp cornstarch or

      double acting                                                  1/4 tsp baking soda plus 5/8 tsp cream of tartar

Butter                                    1 cup                      7/8  to 1 cup hydrogenated shortening plus 1/2 tsp salt or

                                                                           7/8 cup lard plus 1/2 tsp salt or

                                                                           7/8 cup oil plus 1/2 tsp salt

Catsup                                   1 cup                      1 cup tomato sauce plus 1/2 cup sugar and 2 Tbsp vinegar (for use in cooking)

Chocolate, unsweetened         1 oz                         3 Tbsp cocoa plus 1 Tbsp butter or fat

                    semisweet                                        1 oz unsweetened chocolate plus 4 tsp sugar

Cornstarch                            1 Tbsp                     2 Tbsp flour

Corn syrup, light                    1 Cup                      1 cup granulated sugar plus 1/4 cup water or other liquid called for in recipe or

                                                                          1 cup honey

                      dark               1 cup                      3/4 cup light corn syrup plus 1/4 cup unsulphured molasses

Cracker crumbs                    3/4 cup                   1 cup dry bread crumbs

Cream, half & half                1 cup                      7/8 cup milk plus 1 1/2 Tbsp butter

              heavy                     1 cup                      3/4 cup milk plus 1/3 cup butter (for baking only, will not whip)

              sour                       1 cup                      1 cup buttermilk, sour milk, or yogurt or

                                                                         1 cup milk plus 1 1/2 Tbsp vinegar or

        1 1/8 cup powdered milk, 1/2 cup warm water and 1 Tbsp vinegar  
        (mixture will thicken in the refrigerator in a few hours)

             whipped                  2 cups                    1 cup chilled evaporated milk plus ½ tsp lemon juice, whipped until stiff

Cream of tartar                    1/2 tsp                    1 1/2 tsp lemon juice or vinegar

Eggs whole, large                 1 egg                      2 1/2 Tbsp dried, sifted eggs plus 2 1/2 Tbsp water

                                                                         3 1/3 Tbsp frozen egg yolks, thawed

                                           (3 1/3 Tbsp)           1/2 tsp baking powder, 1 Tbsp vinegar, and 1 Tbsp liquid (in baking)

                                                                        1 egg in every 3 can be replaced with 1 Tbsp cornstarch in baking

        Soften 1 Tbsp unflavored gelatin in 3 Tbsp cold water; add 3 tsp boiling
       water; cool and beat until frothy; add to recipe (reduce other liquid by 2 
       Tbsp)

                Whites                (2 Tbsp)                   2 Tbsp frozen egg whites, thawed

                                          1 egg white               2 tsp dried egg white plus 2 Tbsp water

                Yolks                  (1 1/3 Tbsp)              4 tsp frozen egg yolks, thawed

                                           1 egg yolk                2 Tbsp dried egg yolks plus 2 tsp water

Flour, pastry                         1 cup                       7/8 cup all-purpose or bread flour

           cake                         1 cup                       7/8 cup all-purpose flour (1 cup less 2 Tbsp)

          white all-purpose        1 cup                       1 1/2 cup bread crumbs or

           for baking                                                 1 1/8 cups cake flour (1 cup plus 2 Tbsp) or

                                                                           7/8 cup rice flour or

                                                                           1 1/3 cups rolled oats or

                                                                           1 cup minus 1 Tbsp whole wheat flour

Garlic                                   1 clove, small           1/8 tsp garlic powder or instant minced garlic

Herbs, fresh                         1 Tbsp                     1 tsp dried

Honey                                 1 Cup                       1 1/4 cup sugar plus 1/4 cup liquid (use liquid called for in recipe)

Maple syrup                         about 2 cups            Combine 2 cups sugar and 1 cup water, bring to clear boil; take off heat;                                                                   add 1/2 tsp maple flavoring

Marshmallows, mini             1 cup                        10 large marshmallows

Milk, buttermilk or sour        1 cup                         1 cup minus 1 Tbsp sweet milk plus 1 Tbsp vinegar or lemon juice;
                                                                           let stand 5 minutes or

                                                                           1 cup sweet milk plus 1 1/4 – 1 3/4 tsp cream of tartar or

                                                                           1 cup plain yogurt

      whole                               1 cup                     1 cup of soy or almond or reconstituted dry milk or

                                                                           1 cup water plus 1 1/2 tsp butter for baking

     Sweetened condensed        1 cup                     combine 1 cup plus 2 Tbsp dry milk with 1/2 cup warm water and 
                                                                          3/4 cup sugar, mix well; may set pan in bowl of hot water to dissolve
                                                                           sugar

Mustard, dry                           1 tsp                       1 Tbsp prepared mustard

Nuts                                      1 cup                      1 cup rolled oats, browned (in baked products)

Onion                                    1 small                    1/4 cup fresh chopped or

                                                                           1 1/3 tsp onion salt or

                                                                           1 to 2 Tbsp instant minced onion

                                                                           1 tsp onion powder

Orange peel, dried              1 Tbsp                        2 or 3 Tbsp grated fresh orange peel (medium orange)

Peppers, bell fresh              1 medium                    1/4 cup dehydrated

                        dried          1 Tbsp                        3 Tbsp fresh bell pepper, chopped

Pumpkin pie spice               1 tsp                           1/2tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice and 1/8 tsp nutmeg

Shortening, solid                  1 cup                         1 cup minus 2 Tbsp lard or

                                                                           1 cup butter or margarine (decrease salt in recipe by 1/2 tsp)

Sugar, brown                      1 cup                          1 cup granulated sugar or

                                                                           1 cup granulated sugar plus 2 Tbsp unsulphured molasses

           granulated               1 cup                          1 1/3 cups powdered sugar (for uses other than baking) or

                                                                           13/16 cup honey (1 cup less 3 Tbsp); reduce liquid in recipe by 3
                                                                           Tbsp

            powdered                 1 cup                       1 cup sugar plus 1/2 tsp cornstarch, blend in blender until powdered

Tomatoes, fresh                    2 cups                     1 16-oz can, drained

                                           Chopped

                    Canned            1 cup                       1 1/3 cups diced tomatoes simmered 10 minutes

Tomato juice                         1 cup                      1/2 cup tomato sauce plus 1/2 cup water

Tomato sauce                       2 cups                     3/4 cup tomato paste plus 1 cup water

Tomato soup                         1 10 3/4                   1 cup tomato sauce plus 1/4 cup water

                                                oz. can

Worcestershire sauce           1 tsp                         1 tsp bottled steak sauce

Yeast, active dry (1/4 oz)      1 pkg                        2 1/2 tsp dry yeast or 1 compressed yeast cake

Yogurt                                 1 cup                        1 cup cottage cheese, blended until smooth or

                                                                           1 cup sour cream