Anyway, on with the show...
How many times have you come home from work with an idea of something you want to make for dinner only to discover {while furiously shuffling through your fridge or pantry, destroying any semblance of organization that ever existed} that you don't have one of the necessary ingredients? This is SO frustrating! Shamefully, dear reader, my response is often to say "Fine! I didn't want to make ___ anyway! Humph!" {who, exactly, I'm sticking it to, is yet to be determined} The last thing I want to do is get back in the car and go to the grocery store...ugg.
Ingredient substitutions to the rescue!!
I thought I would share some of my favorite ingredient substitutions with you today, if that's alright.
If the recipe calls for: | Use: |
1 tsp baking powder | 1/2 tsp, baking soda plus 1/2 tsp cream of tarter |
1 Tbsp cornstarch | 2 Tbsp flour |
2 egg yolks | 1 whole egg |
1 cup milk | 1/2 cup evaporated milk plus 1/2 cup water or 1/3 cup powdered milk {fill with water to make 1 cup} |
1 cup buttermilk | 1 Tbsp or lemon juice plus milk to make 1 cup {I use this every time I make buttermilk pancakes - I never have buttermilk on hand} or 1 cup plain yogurt {yes, yogurt!} |
1 cup sour cream | 7/8 cup buttermilk, or yogurt plus 3 Tbsp butter {for baking} or cup plain yogurt {for casseroles, dressings, and desserts} |
1 cup vegetable oil | 1 cup applesauce {great way to reduce the fat in a recipe!} |
1 cup sugar | 3/4 cup honey, pure maple syrup, or molasses. Also, reduce liquid {milk or water usually} in the recipe by 1/4 cup, add 1/4 tsp baking soda and reduce oven temperature by 25 degrees. This may not yield perfect results in light/airy cakes, but usually works just fine in breads, cookies, and moist cakes. |
1 cup margarine, butter, or shortening | 7/8 cup oil {olive or canola} |
1 square {1 oz} unsweetened coco | 3 Tbsp cocoa powder plus 1 Tbsp butter |
Happy Friday Everyone!
