1 cup sugar Sub: 1 1/3 cups brown sugar or 1 1/2 cups powdered sugar
1 cup honey Sub: 1 1/4 cups sugar and 1/4 cup liquid
1 cup brown sugar Sub: 1 cup granulated sugar and 2 Tbsp. molasses
1 cup powdered sugar Sub: 1 cup sugar and 1 Tbsp. cornstarch. Blend in blender
1 cup corn syrup Sub: 1 cup sugar plus 1/4 cup liquid
1 sq. unsweetened chocolate Sub: 3 Tbsp. cocoa plus 3 Tbsp. shortening
1-oz. bitter chocolate Sub: 4 Tbsp. cocoa plus 2 Tbsp. butter
6-oz. pkg. semi-sweet chocolate pieces, melted Sub: 2 sqs. unsweetened chocolate plus 2 Tbsp. shortening and 1/2 cup sugar
Butter Sub: 2 sticks softened margarine, 1/3 cup vegetable oil and 1/2 cup buttermilk. Beat until liquid is absorbed. Refrigerate
1 cup milk Sub: 1/2 cup evaporated milk plus 1/2 cup water or 1/4 cup nonfat dry milk plus 1/2 cup water plus 2 tsp. butter
1 cup sweet milk Sub: 1 cup sour milk or buttermilk plus 1/2 tsp baking soda
1 cup buttermilk Sub: 1 Tbsp. vinegar or lemon juice plus milk to make 1 cup. Let stand 5 minutes. Or 1 cup yogurt
1 cup sour milk Sub: 1 Tbsp. vinegar or lemon juice or 1 3/4 tsp. cream of tartar plus 1 cup sweet milk
Sweetened condensed milk Sub: 1 cup plus 2 Tbsp. nonfat dry milk, 1/2 cup warm water, 3/4 cup sugar. Place water in bowl with dry milk. Mix well. Mix in sugar to smooth. Or mix together 2 eggs, 1 cup brown sugar, 1 tsp. vanilla, 2 Tbsp. flour, 1/2 tsp. baking powder, and 1/4 tsp. milk. Mix
1 cup half and half Sub: 7/8 cup milk plus 1/2 Tbsp butter or 1/2 cup coffee creamer and 1/2 cup milk
1 cup sour thin cream (for some milk recipes) Sub: 3 Tbsp. butter and 3/4 cup milk
1 cup sour cream Sub: 7/8 cup yogurt
Sour cream Sub: 1 cup cottage cheese, 1-3 Tbsp. milk, 1 Tbsp. lemon juice. Blend, store in refrigerator
1 cup butter Sub: 1 cup vegetable shortening plus 1/2 tsp. salt
Source: Zion Lutheran Church Cookbook (Paullina, IA)