Tuesday, October 25, 2011

Substitutions


to our first born grandchild -
Ashtyn McCrae Baker turns 17 today!
HOW DID THAT HAPPEN???
She's a gem..and a beaut...and yes, a redhead!


With the busy busy holidays coming upon us quickly, I thought it would be good to share these great ideas for substituting ingredients in the kitchen.

I love being able to DIY, and not having to run to the store when you can use what you have on hand.

These are some of the substitutes I often use in my kitchen....

Powdered sugar: Put 1 cup granulated sugar and 1 Tb. cornstarch in the blender; Blend on high continuously until the mixture is of uniform powdered consistency. Keep the lid on the blender until the powder settles.
(Saves you $$ too)
Pumpkin Pie Spice: 2 tsp. cinnamon, 1 tsp. ginger, 1/2 tsp. nutmeg, 1/2 tsp. allspice and 1/4 tsp. cloves.

Apple pie spice: 1 tsp. cinnamon, 1/4 teaspoon nutmeg,
1/8 tsp. allspice, 1/8 tsp. ginger
Unsweetened Baking Chocolate: For each sq. of chocolate needed, add 3 Tb. baking cocoa to 1 Tb. melted butter; stir until smooth.

Semisweet Chocolate, 6 ozs. pkg. (2/3 c.) Melted:

2 squares (2 oz.) unsweetened chocolate plus 2 T. sugar

Self-Rising Flour: For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix to combine.

Cornstarch: 2 Tb. flour or 4 tsp. quick-cooking tapioca.

Buttermilk: Place 1 tablespoon vinegar or lemon juice in 1 cup measuring cup. Add enough milk to fill.  Let mixture stand for 5 minutes before using.

Sour Cream:
Use plain yogurt in place of sour cream.
Heavy Cream Tip: To get maximum volume when whipping heavy cream, first place mixing bowl and beaters in the freezer for about 30 minutes.

Heavy Cream:
3/4 cup evaporated milk plus 1/3 cup butter = 1 Cup Heavy Cream
Corn syrup:  1 cup = 1 c. sugar and 1/4 c. water

or 7/8 cup honey (baked goods will brown more)

Eggs: whole, uncooked, 1 large =

 1/4 c. egg substitute (examples include: Egg Beaters,
Second Nature, Scramblers)


or 2 yolks and 1 T. water (for cookies)


or 2 yolks (in custards, cream fillings, and similar
mixtures)


or 2 whites as a thickening agent


or (up to half the eggs called for in a baked recipe)
3 Tb. water + 1 Tb. flax seed meal, mixed together first


Tomato sauce: 2 cups = 3/4 c. tomato paste plus 1 cup water

Source: Mommy's Kitchen and Google

EXTRA: FROM MAMA'S BIG HOME KITCHEN

Brown Sugar: 1 cup granulated sugar

            1 Tb. molasses

 In a medium mixing bowl, add the sugar and molasses and use a hand mixer to combine. Use a spatula to scrape down the sides as needed and continue to beat until all the molasses is combined. It will take up to 5 minutes, so be patient and you will have light and fluffy brown sugar.

Note: If you want to make dark brown sugar, use 2 T molasses per cup of sugar.

9 comments :

  1. Happy Birthday to Ashtyn! :)

    Great tips, Marsha! I hate when I forget to buy 1 ingredient for a recipe and have to run all the way to the store for it!

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  2. This post is a gem! Happy birthday to your beautiful granddaughter!

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  3. Thanks for including my post for brown sugar! Happy Birthday to your granddaughter!
    Rhondi
    http://bigmamashomekitchen.blogspot.com/

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  4. Great subs...I use the self rising flour one and the buttermilk. I din't know you could turn regular sugar into powdered sugar....I am going to give that one a try too. Thanks for the $$ saving tips.

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  5. And Happy Birthday to Ashtyn!!! 17? WOW!!

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  6. Found you via big mama's blog...
    love the list of subs!!! I am often looking for a sub for something...
    Love your granddaughter's hair.....looks auburn in the picture...my daughter has auburn hair..well, she did til she started highlighting it.

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  7. Happy Birthday to your cute granddaughter! That's a great list of subs, thanks!

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  8. Thanks, Marsha. How nice to have all of these in one place. That makes it so handy. I am bookmarking this.

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  9. Happy Birthday to her! Wow...she's gorgeous!

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