Almonds, blanched
Add almonds to a saucepan with one inch of boiling water. Cover the pan, turn off heat and leave for 30 to 45 seconds. Drain and slip skins off nuts.

Almond Meal
For 1 1/4 cups meal process 1 cup raw almonds in a blender bowl. This requires only a few seconds. Store in a freezer or refrigerator.

Arrowroot Powder
This starch comes from a tuberous root and looks like cornstarch. It is used in the same way, making it a good choice for those allergic to corn.

Bananas, frozen
Buy medium ripe fruit. Break peeled bananas in half, place in freezer bags, and freeze. These frozen bananas slice easily for recipes or use the chunks as directed.

Carob Powder
This sweet brown powder looks like cocoa and some say there is a flavor resemblance. It contains no caffeine.

Coconut Meal
For one-half cup coconut meal, place one cup of unsulphured flaked coconut in a food processor or blender bowl. Process for a few seconds to the desired texture.

Cream Cheese
Choose cream cheese with the fat content you need. Neufchatel cheese can substitute for low fat cream cheese. Be sure to read labels.

Flavorings
Slightly more vanilla extract is needed when using stevia. Personal taste varies widely, so experiment and use the amount that tastes best to you.

Margarine
Non-hydrogenated margarine is a good alternative to butter. It usually contains canola or soy oil. Look for it at health food stores.

Nuts or Coconut, Toasting
Place nuts or coconut in a shallow baking pan and spread to the edges. Cook for five to ten minutes in a 350 degree oven.

Rice Beverage
This beverage comes in a carton and can replace dairy milk in many recipes.

Salt
If preferred, salt can be omitted from most recipes. The flavor will be slightly different in some cases. Also remember that unsalted butter is available.

Soy Beverage
This liquid product is found in many grocery stores, packaged in cartons on non-refrigerated shelves.

Soy Beverage Powder
Look in a health food store or some grocery stores for this powder.

Substitutions and Measurements

2 tablespoons butter = 1 ounce
1 stick or ¼ pound butter = ½ cup
1 cup butter = 7/8 cup oil
1 cup buttermilk = ¾ cup plain low fat yogurt plus ¼ cup milk
1 cup sour cream = 7/8 cup plain yogurt
1 medium apple = 1 cup chopped apple
1 pound apples = 3 cups sliced apples
1 pound whole dates = 1 ¾ cups chopped dates
1 pound raisins = 2 3/8 cups raisins
1 whole orange = 6 to 8 tablespoons juice
1 medium to large lemon = ¼ cup juice
5-1/3 ounces nutmeats = 1 cup chopped nutmeats
1 pound walnuts in shell = 2 cups shelled walnuts
1 pound almonds in shell = 1 cup shelled almonds
¼ pound chopped walnuts = about 1 cup
1 tablespoon cornstarch for cooking = 2 tablespoons flour
1 tablespoon arrowroot powder for thickening = 2 tablespoons flour
1 teaspoon baking powder = ¼ teaspoon baking soda
plus ½ teaspoon cream of tartar
3 ounce package flavored gelatin = 1 envelope unflavored gelatin + 2 cups fruit juice
3 teaspoons = 1 tablespoon
4 tablespoons = ¼ cup
About 5-1/2 tablespoons = 1/3 cup
1 cup = 8 fluid ounces
2 cups = 1 pint
4 cups = 1 quart