4. Recipe Conversions

"Before" "After"
1 ounce chocolate 3 tablespoons carob powder + 1 tablespoon oil
1 cup sugar 3/4 cup honey (reduce liquid in recipe by 1/4 cup and lower oven temperature by 25 degrees)
1 cup sugar 1 cup molasses (reduce liquid by 1/3 cup)
1 cup sugar 3/4 cup date sugar
1 tablespoon flour (used as thickener) 1 tablespoon potato starch
1 package active dry yeast or 1 cake compressed yeast 1 tablespoon active dry yeast
1 cup heavy sour cream 1/3 cup butter and 2/3 cup sour milk
1 cup thin sour cream 3 tablespoons butter and 3/4 cup sour milk
1 cup sour cream 1 cup plain natural yogurt
1 cup butter 2/3 cup oil
1 small fresh onion 1 tablespoon dried minced onion, rehydrated
1 small garlic clove 1/4 teaspoon garlic powder or 1/2 teaspoon dried garlic, rehydrated

These equivalents may be used as substitutes in recipes. Some of them are only a little better than the original ingredients. Some are no better—for convenience only. If you must make ice cream or baked "treats," the best sweetener would be seeded, cut-up dates, blended with some of the liquid of the recipe, in optional amounts, the less the better.