Leader Enterprise - Nov 9, 2016 - Healthy Substitutes for Baking

Butterscotch Apple Cake

It’s easy to prepare calorie-laden, fat-filled dishes using traditional recipes, but I wanted to share some ideas for doing more nutritional baking.

Applesauce can often replace the butter or oil used in many recipes. Little to no fat, low sugar options are available. I usually use 1/2 the amount of oil called for and replace the other half with applesauce. Coconut oil is a nutritionally rich fat which can also be used for part or all of the butter or shortening in a recipe. Flaxseed meal offers fiber and vitamins and minerals. Adding ground flaxseed - 1 Tbsp in the place of 1 Tbsp of flour can lend a nuttier flavor to your product. My favorite way to use Flaxseed meal though, is to REPLACE the eggs called for in a recipe! For each egg, use 1 Tbsp. Flaxseed meal +3 Tbsp. water. (May replace up to half the eggs in a baked recipe). By doing this, cholesterol and fat are reduced and the final product is more moist and nutritional.

This is a great time of the year to make soup. It’s easy and nutritious too. Use some of those vegetables that you’ve stored up over the summertime or just clean out the fridge. Using whole grain pastas and fiber rich beans offer lower fat and healthier options. 

Here's a simple soup recipe. Soup is real comfort food. Consider sharing a food dish with someone in need. The blessing of giving will certainly be returned to you. 

Cheesey Hamburger Soup

CHEESEY HAMBURGER SOUP 

1 lb. lean ground beef

1 small onion, chopped

2 Tb. minced garlic

1 (10.75 ozs) can tomato soup

1 (soup) can water

2 (14 ozs) cans beef broth

(about 2-1/2 cups)

1 sm. can corn, undrained

(or just add a cup of frozen)

1 c. uncooked pasta twists

4 - 6 ozs. Velveeta cheese, chunked

In a large skillet, brown ground beef with the onion and garlic. Season with salt and pepper. Drain grease. 

In large cooking pan, combine tomato soup, water, broth and corn (and/or beans). Add ground beef mixture and stir to combine. Heat just until it begins to boil, then add pasta. Cover pot and cook until pasta is just done (or el dente). Add Velveeta and heat on low until melted. Serve with a sandwich or muffins. 

This is an easy and delicious muffin made with two box mixes. Great alongside soup - or any bean dish.

SWEET CORNBREAD MUFFINS 

1 (9 ozs) box yellow cake mix (Jiffy brand)

1 (8.5 ozs) box corn bread mix (Jiffy brand)

2 eggs

1/2 c. water

1/3 c. 2% milk

2 Tb. vegetable or canola oil 

Preheat oven to 350. In a large bowl, combine both mixes. Grease AND FLOUR (don't skip this part...the spray that includes the flour is best) 14 muffin cups. In a small bowl, combine remaining ingredients; stir into the dry ingredients just until everything is moistened. Fill cups just over 1/2 full. (I like to sprinkle my cornbread with cinnamon/sugar mixture before baking). Bake 18-22 minutes,or until tops spring back when touched lightly or a toothpick inserted in the middle comes out clean. Cool 5 minutes in pan; remove to cooling rack. 

It's also the time of year for harvesting apples. I just don't have time to make all the apple recipes I'd love to try. My favorite apple is a gala. It's heart-shaped with a distinctive yellow-orange skin with red striping. They're just the right size for snacking and are great in salads; good for baking and very good for applesauce.

I have probably shared this tasty dessert recipe before, but it's worth sharing again (and again). The recipe can easily be doubled to be baked in a 9" x 13" pan for more servings. I have used fuji, gala and jonagold apples and they are all wonderful. Any baking apple will work well.

APPLE BUTTERSCOTCH CAKE

1-1/4 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 c. sugar
1/2 c. vegetable oil

(or use half oil, half applesauce)
2 eggs, beaten
2 c. chopped, peeled (tart) apples
1/2 c. chopped pecans
1/2 c. butterscotch chips, divided

Preheat oven to 350. Grease 8" square baking dish. In a large bowl combine the flour, baking powder, baking soda, salt and cinnamon. Combine the sugar, oil and eggs; stir into dry ingredients just until combined. Stir in the apples, pecans and 1/4 cup butterscotch chips. Pour into prepared pan. Sprinkle with the remaining butterscotch chips. Bake 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 4-6 large servings.

“Kindness is a language which the deaf can hear and the blind can see.” ~ Mark Twain

Flax Seed "Egg" (Replacement)

Isn't it frustrating when you need just one or two more eggs to complete the recipe you're planning to make??  And you need it NOW?

And I'm guessing there's plenty of baking going on during these cooler temps?

Have you ever tried a substitute for eggs when baking?

My clever daughter introduced me to this awesome 'trick' a number of years ago.

I added this idea to my first cookbook, "Recipes & Recollections". 

(details to purchase here - $12 & free S * H)

This is a very HEALTHY substitute as it adds Omega-3 fatty acids and lots of fiber, while eliminating cholesterol.  It's low in carbs and adds a pleasant nutty taste.

And I love that all those 'specks' disappear when baked into your food!

No one will be able to guess you did something different. 

I have made orange streusel loaves all summer to sell at my farmer's market stand.  The batter is VERY orange, but not one little speck shows up after it's baked, and I used this substitute every single time! 

I suggest substituting for no more than half the eggs called for in your recipe. 

I've been told you can do the very same thing with chia seeds, but I have yet to try that.  

This is how simple it is to make....

FLAX SEED 'EGG' REPLACEMENT 

Add 1 tablespoon of flaxseed meal (seeds need to be ground)  with 3 tablespoons of warm water in a small bowl. Allow it to stand for about 5 minutes, stirring a couple of times. It will become thickened and that's how it works to 'bind' your ingredients together, just like an egg. 

Linked to Weekend Potluck

ALMOST LIKE MAGIC!  =) 

I love being able to Do-It-Yourself (MYself=) 

How to make a Cake Mix Taste like a Bakery Cake

Homemade Vanilla Wafer Cookies

Homemade Laminate Floor Cleaner (The Bomb!)

​

Homemade (Condensed) Cream of Chicken Soup

Always love being able to DIY (or Do It MYself!)

I often use canned soups...I'm not against that at all, but sometimes when you run out, it's great to be able to make your own.

This recipe is simple and doesn't have the 'additives' that store-purchased canned soups do. 

It seems like it makes more than 2 cans worth, but I simply divided it in half and it worked out fine for my recipes.  I just didn't add the extra liquid called for in the recipe I was using.  

I'm sure you can judge that for yourself. 

It worked great in my recipe for Easy Turkey Pot Pie.

I chose to add 2 tsp. chicken soup base and reduce the amount of salt,

but that's an option, so do whatever you prefer. 

You're Welcome! 

HOMEMADE CONDENSED CREAM OF CHICKEN SOUP 

2-1/2 c. chicken broth

1-1/2 c. (2%) milk

3/4 c. all purpose flour

1 Tb. seasoning mix

(or use 1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. black pepper

and 3/4 to 1 tsp. salt
a dash of paprika &
1/2 tsp. dried parsley, optional)

2 tsp. chicken soup base, optional

In large saucepan, combine broth with 1/2 c. milk; bring to low boil. Reduce heat to medium low. 

In small bowl, combine flour and seasonings. Add remaining milk (1 cup). Whisk until smooth. 

Add flour mixture to broth mixture in pan; whisk constantly as mixture simmers and thickens. It will take about 10 minutes. 

Use in your favorite recipe or store in fridge for up to a week. 

Yield: equivalent to 2 cans cream of chicken soup 

Linked to Weekend Potluck

You might like using this soup in these recipes...

(Just don't add the extra liquid called for in the recipe)

Creamy Zucchini & Carrot Soup

Easy Crockpot Meatballs

​

Homemade French Fried Onions

I had decided to make green bean casserole for our Christmas meal with our kids and families.

I searched and searched for that can of French fried onions that I knew I had...somewhere.

(It's hard to know just where every thing is after you've moved, you know?)

Well, what I found was a SMALL can...and I wanted a large one.

Knowing I had just purchased a 3# bag of onions, I went to good ole Google to see how hard it might be to make my own.

I couldn't resist - a very simple process and I HAD to try it.

Now I rarely ever fry anything, but if this process was going to give me what I wanted from the can, then I figured I would splurge.

Easy enough!  And we all thought they tasted GREAT!
And NO preservatives!!

If you decide to explore google, there are options...you can bake them, or even make them gluten free! 

This recipe was just what I wanted, and it didn't take long to prepare as I needed them within a couple of hours of making the casserole.  (And wanted the mess cleaned up before our meal too). 

I only used 1 onion and it was plenty for my need. 

HOMEMADE FRENCH FRIED ONIONS 

2 lg. onions, sliced into very thin rings

(I used a mandoline type slicer)

2 c. milk or buttermilk

2 c. all purpose flour

salt & pepper

oil for frying 

Soak onion slices in milk for 5 - 30 minutes.

Heat oil in large skillet or deep fryer. (You'll want it at least 1/2" deep) 

I used tongs to remove a handful of onions from the milk and drop them into the flour; toss to coat. Fry in batches, stirring as needed. Drain on paper towels. They'll crisp up very quickly.  Crumble when cool and use in green bean casserole or to coat chicken....or just to enjoy plain.  MMM! 

Linked to Weekend Potluck

1. You might also like these do-it-yourself recipes...

Homemade Ice Packs

(2 basic ingredients)

Homemade Fabric Softener

​

Homemade Pumpkin Pie Spice & Apple Pie Spice

 I haven't purchased pumpkin pie spice in years...this works great and you probably have all the ingredients on hand...

HOMEMADE PUMPKIN PIE SPICE

Large batch: 

Combine 1 TB.cinnamon with 1-1/2 tsp. ginger, 3/4 tsp. nutmeg, 3/4 tsp.allspice and 1/4 tsp. cloves. Use as you would store-purchased.

Small batch: (equals 1 tsp.)

1/2 tsp. cinnamon

1/4 tsp. ground ginger

1/8 tsp. allspice

1/8 tsp. nutmeg

few dashes of cloves 

I don't use apple pie spice as much, but it's really good.  I love cardamom!!

Use this in any apple recipe, or substitute pumpkin pie spice. 

APPLE PIE SPICE

 1 tsp. cinnamon 

1/2 tsp.nutmeg 

1/4 tsp. cardamom

In a small jar add all ingredients. Place lid on jar and shake to combine. Add or decrease preferred ingredients to suit your personal tastes.

 I have a page at my blog with a longer list of baking substitutions...the tab is named Helpful Ideas..
check it out for simple substitutes like...

DIY Baking Powder
DIY Self-Rising Flour
DIY Powdered Sugar
DIY Sweetened Condensed Milk
DIY Corn Syrup
DIY Mustard

​Substitute for Molasses 

or Eggs 

Linked to Melt in Your Mouth Monday
Lou Lou Girls  
Weekend Potluck  

Baking Substitutions

BAKING SUBSTITUTIONS FROM 

Doncha just hate it when you run out of something when you're in the middle of baking?  

Since the holidays are fast approaching, I thought I'd share some substitutes

that I use often. 

I plan to make this a page at my blog after it's posted for a while, so be sure to refer back to it when you need to DIY. 

DIY PUMPKIN PIE SPICE: 
Mix 1 TB. cinnamon with 1- 1/2 tsp. ginger, 3/4 tsp. nutmeg, 3/4 tsp. allspice and 1/4 tsp. cloves.

DIY ALLSPICE: 

Mix 1 tsp. cinnamon with 1/2 tsp. cloves and 1/2 tsp. nutmeg. 

DIY POWDERED SUGAR: 
Place 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.

DIY BROWN SUGAR: 
For every cup of brown sugar needed, use 1 c. white sugar and 2 Tb. molasses. 

DIY BAKING CHOCOLATE: 
For one square of chocolate, melt 1 Tb. butter and add 3 Tb. baking cocoa. 
Stir until smooth. 

HOMEMADE SWEETENED CONDENSED MILK
(sugar free option) 
{equivalent to 3-14-ozs.cans}
4 c. sugar or xylitol  (or Splenda)
1 (12 ozs) can evaporated milk
1 c. nonfat dry milk
6 Tb. butter or margarine, sliced

Put sugar in a blender or food processor, 1 cup at a time. Blend until fine. Repeat process with dry milk. Combine sugar, evaporated milk, dry milk and butter in large saucepan. Mix very well. Cook over medium heat, stirring often, (a whisk works best) until butter melts and sugar dissolves. Remove from heat and divide evenly into thirds, about 1-1/4 c. each. Refrigerate overnight before using to allow mixture to thicken. Keeps 2 weeks in the refrigerator and can be frozen up to 6 months. It may be a little grainy after thawing, but smooths out when mixed with other ingredients. Use fat free evaporated milk and omit butter for fat free results. 
Using splenda may produce less amount in the end result. 

DIY Baking Powder:
1/4 c. cream of tarter + 2 Tb. baking soda
Sift all of the ingredients together 3 times, and transfer to a clean, tight-sealing jar. Store away from sunlight, at room temperature, for up to 6 weeks. Use equal amounts as store purchased baking powder.

DIY Buttermilk : Pour 1 TB. vinegar or lemon juice in 1 c. measuring cup. Fill with milk.  Let mixture stand for 5 minutes before using.

DIY 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.

DIY Baking Mix (Bisquick):
6 c. all-purpose flour
3 Tb. baking powder
1 Tb. baking soda 
3  Tb. sugar
 2 tsp. salt 
1 c. shortening (like Crisco)

In large bowl, combine dry ingredients; cut in crisco with pastry blender until fine consistency. It should be a fine meal with no lumps. Store in a large plastic container with a tight fitting lid. Use as you would store-purchased bisquick in any recipe. 

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Homemade Sweetened Condensed Milk

I shared this before the holidays, but wanted to make sure ya'll saw it again because it is SO great to Do-It-Yourself!

NO KIDDING!

This really works!

I have a 'substitute' for this glorious ingredient in my cookbook, but the one I found at Grandma Loy's Kitchen rises above all the others I've ever tried.

How frugal!  Grandma Loy has many DIY recipes and I've loved every one I've tried. Please check her website out.  You'll be so glad you did.

This recipe actually has the consistency of sweetened condensed milk and I'm so impressed with it!

It's really very simple too - hope you'll try it. The recipe makes the equivalent to 3 cans!

I love that it can be frozen also.  Awesome!!

I went through 2 batches of this over the holidays and was so pleased with the results!

*(UPDATE: I made this using almost all xylitol [a sugar substitute with the texture of real sugar]...and only a very minimal amount of sugar, and it turned out great!  I was so pleased. The only difference is it should be brought to a boil instead of just heating. It doesn't work as well to use the full amount of xylitol). 

HOMEMADE SWEETENED CONDENSED MILK

4 c. sugar
(I've been using 3 c. xylitol & 1 c. white sugar
or use 2 c. sugar & 2 c . substitute, if possible)

1-12 ozs. can (fat free) evaporated milk

1 c. nonfat dry milk

6 Tb. butter or margarine, sliced

Place sugar in food processor and blend until super fine.

(If you don't have a food processor, place 1 cup of sugar at a time in a blender and process.) Then do the same thing with the dry milk powder. Combine sugar, evaporated milk, dry milk and butter in a large saucepan.  Mix very well.  Cook over medium heat, watching carefully and stirring often, until butter melts and sugar dissolves. (If using mostly sugar substitute, I suggest you bring the mixture to a boil). 

*(If using sugar substitute, please see note above) 

Remove from heat and divide evenly into thirds, about 1-1/3 c. each. Refrigerate overnight before using to allow mixture to thicken. 

(Using Splenda produces slightly less in volume)

This concoction keeps in the fridge for up to 2 weeks, and can be frozen up to 3 months. It may be a little grainy after thawing, but it smooths out when mixed with other ingredients. It usually has a white layer over the top - just mix it in...it bakes out). 

Product may be made fat-free by using skim evaporated milk and omitting the butter.

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