Self Rising Flour

From http://www.practicalpantry.com/staples/page16.html

To make 1 cup of self-rising flour, take 1 cup all-purpose flour and add 1-1/2 teaspoons baking powder and 1/2 teaspoon salt.

Butter Substitute

Use nonfat yogurt in place of butter

Buttermilk Substitute

From www.cdkitchen.com

1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup

Let stand five minutes

Oil Substitutes

Use applesauce in place of oil

Yeast Substitute

1 packet yeast = 2-1/4 tsp

Corn Syrup Substitutes

Adapted from http://www.cooks.com/rec/view/0,1823,147170-227206,00.html

2 c. Splenda (Calls for sugar, if you need dark corn syrup sub brown sugar)
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt

Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.

Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.

-Can also use honey or molasses in place of corn syrup

Shortening Substitutes

-Use peanut butter in place of shortening