Heathen's Kitchen Witches Compendium

Ingredients and Safe Substitutions 6 - Baking Products

Wine Characteristics
Wine Glossary
Wine Pronunciation Guide
You can't make me Eat It!
Wine and Food Pairing
The Glossary Of Pork Terms
Sixty one Uses Of Baking Soda
Timetable for Roasting Fresh or Thawed
Using a Candy Thermometer
Vegetable Harvest and Storage
Vegetable Seasonings
Wine and Cheese Pairings
Soup Seasonings
Sour Cream
Staple Ingredients
Thawing Times for Whole Turkey
Thawing Times for Whole Turkey
Poultry Seasonings
Remaking Recipes
Roasting Timetable
Salad Seasonings
Seasonings for Sauces for Meats and Vegetables
Sizes of Dishes and Baking Pans
Ingredients and safe Substitutes 8 - Spices
Ingredients and safe Substitutes 9 - Vegetable Products
Hard times recipes and substitutes
Oven Temperature Conversion Chart
Pastry Seasonings
Pepper Heat Guide
Quick-Freezing Vegetables
Terms and Definitions Prepared to Answer the Most Commonly Asked Questions About Lamb
Ten Rules of Edible Flowers
Rules For A Good Quiche
Nutritional Content of Nuts
Ingredients and safe Substitutes 7- Miscellaneous Foods
Ingredients and Safe Substitutions
Ingredients and Safe Substitutions 2 Grains and flour
Ingredients and Safe Substitutions 3 Dairy Products
Ingredients and Safe Substitutions 4 Eggs
Ingredients and Safe Substitutions 5 Fish
Learn the Basics of Freezing Your Fruits and Vegetables
Metric Conversion Chart
Meat Seasonings
Ingredients and safe Substitutions 6 - Baking Products
How to Make Pickles and Relishes
Creating magic in your kitchen
How to Dry Fruits and Vegetables
How to Make Jams and Jellies
Mead Names from Around the World
Honey Names
Honey Names
Glossary of Basic Cuts of Steak
Gravy Problems and Solutions
Growing Herbs and Sprouts
Kitchen Witches Superstitions
Healthy Substitutions
Heirloom Measurements
Herbal Companions
High Altitude Baking
Kitchen Witch Creed
Medieval Cooking Glossary
Simple Herbal solutions
Household Cleansers
Liqueurs for Cooking
Juice of Love
Magickal Properties of Pies
Mead Styles and Ingredients
Food Rich in Antioxidants
Fruit Seasonings
Garlic Braid
Ginger Cakes
For food preparation
Food Quantities for 25, 50 and 100 Servings
Food Measurements and Yields
Food/Herbs for the Kitchen Witch
Food Additives and Preservatives
Flavored Vinegars
Equivalent Weights and Measures
Fish and Food seasonings
Egg Seasonings
Easy Chocolate Truffles
Dream Recipes
Dessert and Dessert Sauce Seasonings
Divination with Chopped Herbs
Cutting Terms
cooking Oils
Crockpot Conversion Chart
Cake Recipe Adjustment for High Altitudes
Magical Food
Beverage Seasonings
Water Canner Altitude Chart
Bottled Water Glossary
Baneful herbs
On the tea Kettle
Crimson's Essential Kitchen
The legume Family
An Introduction to Home Canning
Appetizer Seasonings
Alcohol Substitutions In Cooking
Apples of my Eye
Can Contents
Can Vegetables Using A Boiling-Water Canner
Candy-Making Temperatures
Cheese Characteristics and Uses
Cheese Seasonings
Chocolate Baking Tips
Cold Storage Life of Foods
Conversion Factors
Conversion Table for U.S. and Metric
Glossary of Spice Terms
13 Kitchen tips
Favorite Links
Contact Me
Egg Seasonings

Edited by Crimsonwolf

Ingredients and Safe Substitutions 6 - Baking Products





1 tablespoon

2 tablespoons all-purpose flour

Baking Powder

1 teaspoon


1 tablespoon

1/3 teaspoon baking soda plus 1/2 teaspoon cream of tartar

1 1/2 teaspoons baking soda plus 1 1/2 teaspoons cream of tartar

Brown Sugar, Light Brown

1 cup

Add 2 tablespoons molasses per cup of white sugar

Brown Sugar, Dark Brown

1 cup

Add 3 tablespoons molasses per cup of white sugar

Cake Flour, sifted

1 cup

1 cup less 2 tablespoons sifted all-purpose flour

Chocolate, Unsweetened

1 ounce

3 tablespoons cocoa plus    1 tablespoon butter or margarine

Confectioners' Sugar
    (Powdered Sugar)

1 cup

1 cup sugar plus 1 tablespoon cornstarch (processed together in food processor)

Corn Syrup, Light

1 cup

1 cup sugar plus 1/4 cup water


1 tablespoon

2 tablespoons all-purpose flour OR 1 tablespoon arrowroot OR  4 teaspoons quick-cooking tapioca

Cocoa, Dutch Process

3/4 cup

Add 1/4 teaspoon baking soda to 3/4 cup regular cocoa powder to neutralize it

Flour, All-purpose

1 cup

1 cup cake flour plus 2 tablespoons

Flour, Cake

1 cup

1 cup

1 cup minus 2 tablespoons  all-purpose flour

2/3 cup cornstarch plus 1/3 cup  all-purpose flour, sifted together

Flour, Self-rising

1 cup

1 cup all-purpose flour plus    1 teaspoon baking powder  and 1/2 teaspoon salt

Flour, Soft

1 cup

2/3 cup cornstarch plus 1/3 cup all-purpose flour, sifted together


1 cup

1 1/4 cups sugar plus 1/4 cup water

Marshmallow Creme

1 (7-ounce) jar

1 (16-ounce) package
 marshmallows, melted, plus 3 1/2 tablespoons light corn syrup

Pecans, chopped

1 cup

1 cup regular oats, toasted
    (in baked products)


1 tablespoon

1 1/2 tablespoons all-purpose flour

Unsweetened Chocolate

1 square

3 tablespoons unsweetened cocoa  powder plus 1 tablespoon butter, margarine or vegetable shortening OR
3 tablespoons carob plus
2 tablespoons water

Yeast, Compressed

1 cake

1 envelope or 2 teaspoons active dry yeast




Heathen's Kitchen Compendium