Handy Substitute Recipes For Baking

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Handy Substitute Recipes For Baking

• Cake Flour: If you’re running short on cake flour and need it now, here’s a tip for making your own: Add two level tablespoons of corn starch to a one cup measuring cup, then fill with bread flour. Sift three times then use as needed.
• Self Rising Flour: In a one cup measure, place 1 1/2 tsp baking powder and 1/2 tsp salt, then fill to top with flour. Mix well and store in an airtight container if not used right away.
• Half And Half Cream: In a one cup measure, place 3 Tablespoons + 1 1/2 teaspoons of melted butter. Top up the cup with whole milk. You can also use an equal measure of evaporated milk as a half and half cream substitute.
• Buttermilk: You can substitute 1 cup of buttermilk with the following quick recipe–In a one cup measuring cup, add 1 TBS of vinegar or lemon juice, then top up the rest of the measuring cup with milk. Set aside for 5 minutes, stir, then use as buttermilk in the recipe.
• Sour Cream: 1/3 cup milk + 2 teaspoons lemon juice + 1 cup cottage cheese. Process in a blender until smooth.
• Graham Cracker Crumb Crust: In a pinch you can use crushed corn flakes in place of graham cracker crumbs. Recipe for crust: 2 cups crushed corn flakes*, 1/3 cup melted butter, 2 TBS sugar. Gradually add the melted butter to the crushed corn flakes and sugar. Mix well and press into pie plate (8″ or 9″). Bake at 350° for 10 minutes. *Use the non-frosted corn flakes.
• Chocolate Squares: 3/4 cup unsweetened cocoa & 1/4 cup melted Crisco (Substitution for 4 ounces unsweetened chocolate squares).
• Soy Sauce:: Mix 3 tablespoons molasses, pinch ground ginger, 2 tablespoons Worcester sauce, and a little flour.
• Balsamic Vinegar:: 1 tablespoon cider vinegar plus 1/2 teaspoon sugar = 1 TBS balsamic vinegar; or 1 tablespoon red wine vinegar plus 1/2 teaspoon sugar = 1 TBS balsamic vinegar; or equal amount of sherry or cider vinegar.
• Molasses: Honey; Dark Corn Syrup; Maple Syrup
• Lemon Juice: 2 tablespoons lemon juice = 1 tablespoon vinegar.
• Egg Substitutes

Baking Powder

• Try 1/4 tsp baking soda & 1/2 tsp cream of tartar to substitute for 1 tsp baking powder.
• 1/2 tsp baking soda per 1 cup of buttermilk (substitute for 2 tsp baking powder–use buttermilk already called for in recipe).
• 1/2 tsp baking soda per 1 cup of sour milk (or use 1 cup milk soured with 1 TBS vinegar or lemon juice; use milk already called for in recipe)–substitute for 2 tsp baking powder
• 1 cup of milk with 1 3/4 tsp cream of tartar, add 1/2 tsp baking soda–substitute for 2 tsp baking powder (use milk already required in recipe)
• 1/2 tsp baking soda per 1 cup of molasses (use molasses already called for in recipe)–substitute for 2 tsp baking powder

Sweetened Condensed Milk

Measuring Cups

• 3/4 cup sugar, 1/3 cup butter, 1/3 cup boiling water, 1 cup skim milk powder. Combine all ingredients in a blender and mix until all lumps are gone and milk is smooth. Store in refrigerator and chill before using.
• 3/4 cup sugar, 1/3 cup water, 1/4 cup margarine. Bring to a boil until margarine melts and sugar is dissolved. Add 1 cup dry powdered milk and beat until smooth.
• 1/4 cup hot water, 3/4 cup granulated sugar. Mix in blender for 1 minute or until sugar is partially dissolved. Continue to blend slowly adding 1 1/4 cups skim milk powder. Cover and refrigerate 24 hours before using. Makes 1 1/2 cups.
• 1/4 cup margarine, 1 cup boiling water. Melt the margarine in the water then add 2 cups white sugar. Beat with mixer until smooth. Gradually add 4 cups skim milk powder, beat until smooth and thick. Makes 3 cups, keep refrigerated.
• 1/2 cup hot water (scant), 3/4 cup sugar, 1 1/2 cups powdered milk. Add water to blender, start blending while gradually adding powdered milk. Gradually add sugar. Blend until sugar is dissolved. Cool and refrigerate before using.
• Dissolve 1/4 cup margarine in 1 cup boiling water. Add 2 cups sugar, beat with mixer until dissolved. Gradually add 4 cups skim milk powder. Beat. Makes 1 quart, keep refrigerated.

Brown Sugar

Here are some recipes and tips for making your own brown sugar, perfect to use when you’re in a pinch or you may find you want to use it all the time rather than store bought (since you can adjust the flavor strength to suit your needs).

Need Brown Sugar In A Pinch? Here's A Quick & Easy Substitute You Can Try

• Directions: Mix ingredients together well with a fork or with your hands then store in an airtight container or sealed plastic bag.

Recipe #1 (makes 1 cup)

1 cup Sugar (white)
1 TBS Molasses (for light brown) or
2 TBS Molasses (for dark brown)

Recipe #2 (makes 3 cups)

3 cups Sugar (white)
1/4 cup Molasses

Recipe #3 (makes 9 pounds)

9 lbs Sugar (white granulated)
1 lb Molasses

Tips:

• Try different varieties and measurements of molasses to see what you like best.
• The darker the color of the brown sugar the stronger the flavor.
• If your brown sugar is too hard to use, try these tips for softening it up.

Whipped Cream

Whipped Cream Substitute

2 large ripe bananas, sliced
3 tsp sugar
2 egg whites

Directions:

• Whip all ingredients together just like you would regular cream. Add some flavoring if you like.

Flavoring Ideas:

• Almond Extract
• Vanilla Extract
• Flavored Liqueur
• Brandy or Rum
• Lemon or Orange Zest
• Instant Coffee
• Sifted Cocoa
• Cinnamon

Real Whipped Cream Recipe

1 tsp gelatin
4 tsp water

• Combine the above until thick; Microwave 25 to 30 seconds until clear; Cool slightly

1 cup whipping cream
1/4 cup icing sugar
1 tsp vanilla

Directions:

• Whip together until thickened then add the gelatin mixture (while still whipping); Whip until stiff

Recipe Ingredient Substitutions & Equivalents Chart

*First published April 10, 2007 and moved to this page for better organization

Continuing with last week’s first attempt at providing a series of free downloadable kitchen charts, here is one for recipe ingredient substitutions.

Ingredient substitutions are mainly used when baking or cooking dishes and you realize at the last minute you’re out of stock of the necessary food item. There may be a taste or texture change when using food substitutes, but the results are generally acceptable and many won’t notice the difference at all. The chart acts as a guide, alter according to your needs where necessary. These came from a combination of cookbooks and online resources.

The chart can be downloaded here: Recipe Ingredient Substitutions Chart (pdf file).

It’s a jam packed two pages with the original ingredients that are needing a substitute sorted in alphabetical order.

Feel free to pass the file around or upload to your site to share with your visitors, I ask though that you please keep the Tipnut attribution in place at the bottom.