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 :

Jane said...

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!

Anita Stafford said...

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

Rhondi said...

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

Angie said...

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.

Angie said...

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

Shari said...

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.

Pam said...

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

Loy said...

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

Betsy said...

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