When You’re In A Pinch Substitutions Recipe

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When You’re in a Pinch Substitutions

Susan Cutler

By
@suak

Always handy!


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Ingredients

see list below

Directions Step-By-Step

1
BUTTERMILK~
Add 1 teaspoon distilled white vinegar to 1 cup fresh milk; let sour for 5 minutes.

CAKE FLOUR~
Substitute 1 2/3 cups all-purpose flour for 2 cups cake flour.

CORN MEAL MIX~
Having trouble finding corn meal mix in your grocery store? You can make your own by combining 1 cup corn meal, 1 cup all-purpose flour, ½ teaspoon salt and 4 teaspoons baking powder. You can store it in a tightly covered container for up to 6 months.

CORN SYRUP~
1 cup of sugar dissolved in ½ cup water equals 1 ½ cups corn syrup.

HOUSE SEASONING~
1 cup salt, ¼ cup black pepper, and ¼ cup garlic powder.
2
LEMON JUICE~
½ teaspoon of vinegar can be substituted for each teaspoon of lemon juice.

LIQUIDS~
Instead of the water your recipe calls for, try juices, bouillon, or water you’ve cooked vegetables in. Instead of milk, try buttermilk, yogurt or sour cream. It can add a whole new flavor and improve nutrition.

SELF RISING FLOUR~
To make your own self-rising flour, add 1 ½ teaspoons of baking powder and ½ teaspoon of salt to each cup of all-purpose flour.
3
SOUR CREAM~
Use 1 cup of plain yogurt, OR 1 cup cottage cheese blended until smooth with 1 tablespoon lemon juice and 1/3 cup buttermilk for each cup of sour cream

SWEETENED CONDENSED MILK~
Mix 6 cups whole milk with 4 ½ cups sugar, 1 stick of butter, and 1 vanilla bean (or 1 tablespoon vanilla). Cook over medium heat, reducing liquid, for 1 hour. Stir occasionally. Cool. Yields 4 ½ cups. This can be stored and covered in the refrigerator for several weeks. Cut recipe in half for immediate use.

TOMATO JUICE~
½ cup tomato sauce and ½ cup water equal 1 cup tomato juice.

About this Recipe

Course/Dish: Other Non-Edibles
Hashtag: #substitutions