SUBSITITIONS FOR DAIRY PRODUCTS IN BAKED GOODS

7/8 to 1 cup hydrogenated fat and 1/2 tsp salt = 7/8 c Lard plus 1/2 tsp salt = 1 c margarine

HEAVY CREAM (will not work for whipped cream): 2/3 cup dairy alternative(i.e. soy milk or prepared Dari-free)+1/3 cup melted margarine or canola oil

LIGHT CREAM (will not work for whipped cream): 3/4 cup dairy alternative(i.e. soy milk or prepared Dari-free)+1 /4 cup melted margarine or canola oil

BUTTERMILK: 1 tablespoon apple cider vinegar(or lemon juice)+ enough dairy alternative to equal one cup--- allow to stand for 4-6 minutes before adding to any recipe

EVAPORATED MILK:

• 1 cup light cream alternative or dairy free coffee creamer (carefully check ingredients, many do contain milk proteins)
• 1 cup rice or soy concentrate, undiluted
• Soy, rice, or non-dairy powder mixed double strength to equal 1 cup

SWEETENED CONDENSED MILK:

1/2 cup powdered dairy alternative (i.e. Dari-free), +3/4 cup sugar, +2 tablespoon margarine, + ½ teaspoon xanthan or guar gum.
Combine all ingredients, mix well. Bring to slow boil over medium heat, stirring constantly. Boil for one minute, or until thick and bubbly, stirring constantly. Chill before adding to recipe.

CHOCOLATE:

• chips semisweet 1 oz = 1 oz sweet cooking chocolate
• semisweet 1 2/3 oz = 1 oz unsweetened chocolate plus 4 tsp sugar
• 6 oz package = 1 c Chocolate
• Unsweetened 1 oz or square = 3 tbsp cocoa plus 1 tbsp fat
• Chocolate, 1-2/3 ounces * 1 ounce unsweetened chocolate plus semisweet 4 teaspoons sugar

Sour Cream or Yogurt Substitute (Baking purposes)- 3/4 cup buttermilk substitute + 1/3 cup margarine