When You’re in a Pinch Substitutions
- see list below
Add 1 teaspoon distilled white vinegar to 1 cup fresh milk; let sour for 5 minutes.
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.
1 cup of sugar dissolved in ½ cup water equals 1 ½ cups corn syrup.
1 cup salt, ¼ cup black pepper, and ¼ cup garlic powder.
½ teaspoon of vinegar can be substituted for each teaspoon of lemon juice.
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.
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.
½ cup tomato sauce and ½ cup water equal 1 cup tomato juice.