Alcohol/Liqueur
When making substitutions for alcohols, it is important to keep the volume of liquid in the recipe the same as originally called for. Depending on the recipe, apple juice or chicken broth often makes a good substitution for wine. When using flavored liqueurs, extracts can be substituted if you make up the balance of the liquid with water. For example, if a recipe calls for 2 tablespoons Grand Marnier you could use 1/2 teaspoon orange extract. Just be sure to get the same level of orange flavor. This may take some experimentation.
Allspice, Ground
1/4 teaspoon ground cinnamon plus 1/2 teaspoon ground cloves plus 1/4 teaspoon ground nutmeg can be substituted for 1 teaspoon ground allspice.
Baking Powder
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar can be substituted for 1 teaspoon baking powder.
Baking Soda
There is no recommended substitute for baking soda.
Bouquet Garni
1/2 teaspoon each dried parsley flakes, dried thyme leaves and 1 bay leaf (crushed), can be substituted for 1 teaspoon bouquet garni.
Butter
Unsalted butter can be substituted for regular butter in any recipe. It is not necessary to add salt. Stick margarine made from vegetable oil (80% fat content) can also be substituted for butter. Do not use lowfat spreads or light butter for baking. Whipped butter may be used as a substitute, based on weight, not volume.
       
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