With holiday cooking here, you’re bound to be in this pickle at least once.

“It’s happened to all of us. You get ready to make a certain dish. You believe you have everything you need and then, in the middle of preparation, you find out you’re missing an ingredient,” says Susan Mills-Gray, nutrition and health education specialist for the University of Missouri Extension in Harrisonville.

Your best defense?

“It’s good to keep substitution lists handy to refer to,” she says. “I keep these three lists taped inside my favorite cookbook for quick reference. I use the spices and herb list frequently. These types of lists are invaluable for all cooks.”

Substitutions for dry ingredients

For 1 teaspoon baking powder, use 1/3 teaspoon baking soda and ½ teaspoon cream of tartar.

For 1 ounce chocolate chips, use 1 ounce sweet baking chocolate.

For a 6-ounce package of chocolate chips, melted, use 2 squares unsweetened chocolate, 2 tablespoons shortening and ½ cup sugar.

For 2 ounces of semisweet baking chocolate, use 1 ounce unsweetened chocolate and 4 teaspoons sugar.

For 1 square or ounce of unsweetened baking chocolate, use 3 tablespoons cocoa and 1 tablespoon shortening.

For ¼ cup cocoa, use 1 ounce baking chocolate and decrease fat in recipe by ½ tablespoon.

For 1 cup powdered sugar, use 1 cup granulated sugar plus 1 tablespoon cornstarch, mixed well.

For 1 cup granulated sugar, use 1 3/4 cup powdered sugar.

For 1 cup cake flour, use 1 cup minus 2 tablespoons all-purpose flour.

For 1 cup self-rising flour, use 1 cup minus 2 tablespoons all-purpose flour and 1½ teaspoons baking powder and ½ teaspoon salt.

For 1 cup miniature marshmallows, use 10 large marshmallows.

For 1 cup brown sugar, use 1 cup granulated sugar.

Substitutions for liquids, fats

For 1 cup beef or chicken broth, use 1 bouillon cube or 1 envelope of powdered broth base dissolved in 1 cup boiling water.

For ½ cup salted butter, use ½ cup unsalted butter plus ½ teaspoon salt.

For 1 cup ketchup, use 1 cup tomato sauce, ½ cup sugar and 2 tablespoons vinegar.

For 1 cup corn syrup, use 1 cup sugar and ¼ cup liquid or 1 cup honey.

For maple syrup, use equal amount of corn syrup.

For 1 cup half-and-half cream, use 7/8 cup milk and ½ tablespoon butter or margarine or 1 cup undiluted evaporated milk.

For 1 cup heavy cream, use 3/4 cup milk and 1/3 cup butter or margarine.

For 8 ounces of cream cheese, use 8 ounces cottage cheese blended with ¼ cup margarine.

For 1 cup sour cream, use 1 cup plain yogurt.

For 1 cup buttermilk, use 1 cup plain yogurt.

For 1 can of sweetened condensed milk, heat the following ingredients until sugar and butter are dissolved: 1/3 cup and 2 tablespoons evaporated milk, 1 cup sugar and 3 tablespoons butter.

For 1 cup plain yogurt, use 1 cup sour cream or 1 cup buttermilk.

For 1 cup mayonnaise, use ½ cup plain yogurt and ½ cup mayonnaise or 1 cup sour cream or pureed cottage cheese.

Substitutions for spices

For 1 teaspoon allspice or cardamom, use ½ teaspoon cinnamon and ½ teaspoon ground cloves.

For 1 teaspoon apple pie spice, use ½ teaspoon cinnamon plus ¼ teaspoon nutmeg and 1/8 teaspoon cardamom.

For 1 teaspoon dried basil, use ½ teaspoon oregano and ½ teaspoon thyme.

For 1 whole bay leaf, use ¼ teaspoon crushed bay leaf.

For 1 teaspoon chives, use 1 teaspoon green onion tops, finely chopped.

For 1 clove garlic, use 1/8 teaspoon garlic powder.

For 1 tablespoon fresh herbs, use 1 teaspoon dried herbs.

For 1 tablespoon fresh horseradish, use 2 tablespoons bottled.

For 1 teaspoon fresh lemon juice, use ½ teaspoon vinegar.

For 1 teaspoon cayenne pepper, use ½ teaspoon paprika plus ½ teaspoon chili powder.

For 1 teaspoon dry mustard, use 1 tablespoon bottled mustard.

For 1 small fresh onion, use 1 tablespoon re-hydrated instant minced onion.

For 1 teaspoon of pumpkin pie spice, use ½ teaspoon cinnamon, ¼ teaspoon ginger, 1/8 teaspoon allspice, and 1/8 teaspoon nutmeg.

For 1 teaspoon Worcestershire sauce, use 1 teaspoon bottled steak sauce. Keeping sugar, shortening and cocoa on hand will get you out of many other chocolate binds.