1 cup corn starch

7/8 cup potato starch

1 cup flour

2/3 cup matzo cake meal + 1/3 cup potato starch

1 tsp. baking powder

1/4 tsp. Passover baking soda + 1/2 tsp. Passover cream of tartar OR equal amount of Passover baking powder

1 oz. baking chocolate

3 tbsp Passover cocoa powder + 1 tbsp butter or 1 tbsp pareve margarine for pareve cooking

1 oz. pareve baking chocolate

Equal amounts of Pareve Passover chocolate

flavorings

Equal amounts of Passover flavor extracts; only Kosher for Passover vanilla OR vanilla sugar

Vanilla Sugar

Bury a whole vanilla bean in 2 cups of sugar in a closed glass jar. Allow flavor to absorb for several days. Substitute at least 3 tbsp vanilla sugar as part of the sugar measurement for cake recipes.

1 cup confectioners' sugar

Pulverize 1 cup granulated sugar with 1-1/2 tsps potato starch in a blender, then sift. (It's easier to purchase kosher for Passover confectioners' sugar!)

1 cup sour milk or buttermilk

For dairy baking, place 1 tbsp lemon juice in a 1 cup measure, then fill to 1 cup with Passover non-dairy creamer. Stir and steep 5 minutes.

1 cup heavy cream

For dairy baking, use 3/4 cup milk + 1/3 cup melted butter (not for whipped cream) stir and cool.

1 cup non-dairy whipped cream

Purchase kosher for Passover non-dairy whipped topping. Whip while very cold; add 1 tbsp confectioners' sugar or other flavoring. If using to pipe flowers, dissolve 1/2 tsp. potato starch in 1 tbsp cold water. Heat to thicken slightly, cool and add when non-dairy creamer is partially whipped and continue to whip.

alcoholic beverages

Use comparable Passover wines or substitute juices in similar amounts.

chicken stock

Use bouillon cubes to make stock for general use in cooking. Taste before adding salt.

Butter in baking or cooking

Use Pareve Passover margarine in equal amounts. Use a bit less salt.

...for frying,

Instead of chicken fat, use a combination of Olive or vegetable oil and 1 to 2 tbsp pareve Passover margarine.

1 cup milk

Use 2/3 cup non-dairy creamer thinned with 1/3 cup water for pareve recipes.

gravies

Ready-made Kosher for Passover Gravies are quite good, or simmer 2 cups chicken stock to reduce to 1 cup. Flavor with herbs and use to coat chicken breasts.

griven: (gribenes)

Instead of chicken griven (pure fat!) prepare caramelized onions. Spread on foil and crisp under the broiler; use to stuff matzo balls or other dumplings.

eggs

Passover egg substitutes are less satisfactory than Chometz egg substitutes. For kugels, matzo balls, matzo brei and some cakes, recipes generally don't suffer with 25 to 30% less egg yolks. Add one extra egg white and 1/2 tsp of vegetable oil for each yolk eliminated when baking. Use only egg whites as the dipping to coat and fry meats.