1 cup self-rising cornmeal:
Use 1/2 cup all-purpose flour, 1/2 cup cornmeal, 1 1/4 teaspoons baking powder, 1/4 teaspoon salt, 2 tablespoons fat

1 cup cake flour:
Use 1 cup LESS 2 tablespoons all-purpose flour

1 cup all-purpose flour:
Use 3/4 cup whole-wheat flour

1 teaspoon baking powder:
Use 1/2 teaspoon cream of tartar PLUS 1/4 teaspoon baking soda
OR 1/4 teaspoon baking soda PLUS 1/2 cup buttermilk (reduce liquid ingredients by 1/2 cup)

1 tablespoon active dry yeast:
Use 1 cake compressed yeast

1 tablespoon cornstarch:
Use 2 tablespoons flour

2 teaspoons arrowroot:
Use 1 tablespoon cornstarch

2 teaspoons tapioca:
Use 1 tablespoon flour

1 cup whipping cream:
Use 3/4 cup milk PLUS 1/3 cup butter (for baking only; it will NOT whip)

1 cup commercial sour cream:
Use 7/8 cup buttermilk OR yogurt PLUS 3 tablespoons butter or margarine

1 cup whole milk:
Use 1/2 cup evaporated milk PLUS 1/2 cup water
OR 1 cup water PLUS 1/3 cup nonfat dry milk powder

1 cup butter:
Use 7/8 cup oil OR 14 tablespoons solid shortening

1 cup buttermilk OR yogurt:
Use 1 tablespoon vinegar OR lemon juice PLUS enough milk to make 1 cup

1 teaspoon allspice:
Use 1/2 teaspoon cinnamon PLUS 1/8 teaspoon ground cloves

1 teaspoon pumpkin pie spice:
Use 1/2 teaspoon cinnamon PLUS 1/4 teaspoon nutmeg PLUS 1/8 teaspoon EACH: allspice, cardamom

1 clove garlic:
Use 1/8 teaspoon garlic powder OR 1/4 teaspoon garlic salt (reduce salt in recipe by 1/2 teaspoon)

1 tablespoon fresh ginger:
Use 1/8 teaspoon powdered ginger

1 tablespoon fresh herbs:
Use 1 teaspoon dried herbs

1 tablespoon instant dry onion:
Use 1/4 cup chopped fresh onion OR 1/2 teaspoon onion powder

1 teaspoon Italian seasonings:
Use 1/4 teaspoon EACH: oregano, basil, thyme and rosemary PLUS dash of cayenne

1/2 teaspoon celery seed:
Use 1 tablespoon finely chopped celery leaves

1 teaspoon mace:
Use 1 teaspoon nutmeg, allspice or cinnamon

2 teaspoons pumpkin pie spice:
Use 1/4 teaspoon EACH: nutmeg, cloves PLUS 1 teaspoon cinnamon AND 1/2 teaspoon ginger

Fresh parsley:
Use Celery tops (for flavoring soups and stews)

1 tablespoon prepared mustard:
Use 1/2 teaspoon dry mustard PLUS 2 teaspoons vinegar

1 teaspoon lemon juice:
Use 1/2 teaspoon vinegar

1 teaspoon grated lemon peel:
Use 1/2 teaspoon lemon extract OR 1/2 teaspoon dried peel OR 1 teaspoon grated orange or lime peel (colored part only)

1/2 cup soy sauce:
Use 3 tablespoons Worcestershire sauce PLUS 1 tablespoon water

1 ounce unsweetened chocolate:
Use 3 tablespoons unsweetened cocoa PLUS 1 tablespoon shortening OR oil

2 ounces semisweet chocolate:
Use 1 ounce unsweetened chocolate PLUS 2 tablespoons sugar OR 1/3 cup semisweet chocolate pieces

1/4 cup dried bread crumbs:
Use 1/4 cup cracker crumbs OR 2/3 cup rolled oats OR 3/4 cup soft bread crumbs

1 cup grated coconut:
Use 1 1/3 cup flaked coconut

1 cup coconut milk or cream:
Use 1 cup milk or cream OR 1 cup milk or cream PLUS 1/4 teaspoon coconut extract

1 cup broth, chicken or beef:
Use 1 bouillon cube OR 1 teaspoon or 1 envelope instant broth

1/2 cup ketchup OR chili sauce:
Use 1/2 cup tomato sauce PLUS 2 tablespoons sugar, 1 tablespoon vinegar AND 1/8 teaspoon EACH: ground cloves, allspice

A few drops hot pepper sauce:
Use Dash of cayenne or red pepper

1 tablespoon tomato paste:
Use 1 tablespoon ketchup

2 cups tomato sauce:
Use 3/4 cup tomato paste PLUS 1 cup water

1 cup tomato juice:
Use 1/2 cup tomato puree OR sauce PLUS 1/2 cup water

2 cups tomato puree:
Use 3/4 cup tomato paste PLUS 1 1/4 cups water

Wine or sherry:
Use Vermouth OR apple cider OR white grape juice

1/2 cup liquor (rum, bourbon or whiskey):
Use 1/4 cup unsweetened fruit juice or broth

1/2 cup wine (for marinades):
Use 1/4 cup vinegar, 1 tablespoon sugar PLUS 1/4 cup water

1 pound fresh mushrooms:
Use 3 ounces dried OR 6 ounces canned

Hazelnuts:
Use Walnuts or pecans

1 cup raisins or dried currants:
Use 1 cup finely chopped soft prunes OR dates

1 cup chopped onion:
Use 1 tablespoon dried minced onion, reconstituted

Fresh tomatoes:
Use Canned Italian plum tomatoes

1 cup confectioners sugar:
Use 7/8 cup granulated sugar PLUS 1 tablespoon cornstarch mixed at high in blender

1 cup granulated sugar:
Use 1 cup firmly packed brown sugar OR 13 tablespoons honey (when baking, decrease liquid ingredients by 3 tablespoons OR increase flour by 3 tablespoons) OR 2 cups sifted confectioners sugar

1 cup light brown sugar:
Use 1 cup granulated sugar PLUS 3 tablespoons molasses OR 1/2 cup dark brown sugar PLUS 1/2 cup granulated sugar

1 cup dark brown sugar:
Use 1 cup light brown sugar PLUS 1 tablespoon molasses

1 cup light corn syrup:
Use 1 1/4 cups granulated sugar PLUS 1/3 cup water, boiled until syrupy

1 cup dark corn syrup:
Use 3/4 cup light corn syrup PLUS 1/4 cup light molasses OR 1 1/4 cup dark brown sugar PLUS 3 tablespoons water

1 cup honey:
Use 1 1/4 cups sugar PLUS 1/4 cup water