SUBSTITUTE FOR NUTS:
Oatmeal, browned in a small amount of butter. Makes an economical substitute for chopped nuts in cookie, cake and pie recipes.
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BUTTER SUBSTITUTE:
Polyunsaturated butter or oil (1 tbsp. butter = 1 tbsp. butter)
If you wish to substitute butter for oil, use 1 1/4 cup butter for 1 cup oil.
When recipes call for oil without specifying the kind, it means polyunsaturated oil. When recipes call for butter, […]
Continue Reading →SWEETENED CONDENSED MILK SUBSTITUTE:
2 eggs
1 c. brown sugar
1 tsp. vanilla
2 tbsp. flour
1/2 tsp. baking powder
1/4 tsp. salt
Mix all ingredients and use as a substitute for sweetened condensed milk in recipes for pies, bars and desserts.
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SUGAR SUBSTITUTE:
Generally the lighter the honey, the milder the flavor. If a stronger flavor is desired for your recipe, use a darker, stronger flavored honey; if a more delicate flavor is desired, use a lighter, milder flavored honey.
Honey can easily be substituted for sugar as shown […]
Continue Reading →Baking powder substitute:
For 1 teaspoon (single acting) baking powder, combine well 2 tablespoon cream of tartar, 1 tablespoon baking soda, 1 tablespoon cornstarch and measure out 1 teaspoon. Store remainder in airtight bag. Bakewell cream may be substituted for cream of tartar.
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Vanilla extract substitute:
Use an equal portion of dark rum (such as Myer’s) or as a second choice, Kentucky Bourbon.
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Substitute for 1 egg:
1 tablespoon corn or potato starch, 1 tablespoon pectin, 1/2 teaspoon oil, 1/2 tsp baking powder, 2 tablespoons liquid – use applesauce or mashed banana for the liquid portion.
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Substitute for chocolate:
For 1 square (1 ounce unsweetened chocolate), substitute 3 tablespoons cocoa and 1 tablespoon fat (vegetable or coconut oil, etc).
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Cornstarch Substitution:
For 1 tablespoon cornstarch (for thickening), substitute 2 tablespoons all-purpose flour.
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Dry Herbs Substitutions:
To replace 1 tablespoon finely cut fresh herbs with dry, substitute 1 teaspoon dried herbs.
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