Recipe Substitutions

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    • #235075

      Recipe Substitutions ~*~

      Some helpful and healthy substitutions when you lack
      an ingredient for your favorite recipe.

      1 cup less 3 tbs. shortening = 1 cup butter.

      Unsweetened Chocolate:
      3 tbs. cocoa plus 1-1/2 tsp. oil = 1 oz.

      unsweetened chocolate.

      Whole Egg:
      2 egg yolks = 1 whole egg (in baking).

      2 tbs. flour = 1 tbs. cornstarch.

      All Purpose Flour:
      7/8 cup (1 cup less 2 tbs.) unsifted all-purpose flour
      = 1 cup sifted all-purpose flour.

      Sifted Cake Flour:
      7/8 cup (1 cup less 2 tbs.) sifted all-purpose flour
      = 1 cup sifted cake flour.

      Sour Milk or Butter Milk:
      1 tbs. lemon juice or vinegar plus enough milk to make 1 cup
      = 1 cup sour milk or buttermilk.

      Fresh Milk:
      1/2 cup evaporated milk plus 1/2 cup water
      = 1 cup fresh milk.

      Granulated Sugar:
      1 cup brown sugar, packed
      = 1 cup granulated sugar.
      1/2 cup maple syrup plus 1/4 cup corn syrup,
      and reduce liquid by 1/4 cup = 1 cup granulated sugar.
      1 cup honey plus 1/4 to 1/2 tsp. baking soda,
      and reduce liquid by 1/4 cup = 1 cup granulated sugar.

      3/4 cup sugar plus 1/4 cup liquid = 1 cup honey

      1 tsp. instant soup mix plus 1 cup boiling water
      = 1 cup bouillon.

      Recipe substitutions that are good for your health:

      We all love those dishes that that contain butter and cream and
      other rich ingredients. But if you have any diet restrictions on fat
      and cholesterol, or just want to start a healthier style of eating,
      there are some great recipe substitutions you can use that will
      taste just as good, if not better, while keeping calories, fat,
      and cholesterol content in mind.

      For recipes that call for the following ingredients, you can
      substitute them for the much healthier version:

      For each cup of whole milk, substitute; 1 cup of skim milk plus
      1 tablespoon of unsaturated oil.

      For each tablespoon of butter, substitute; 1 tablespoon margarine
      or 3/4 tablespoon unsaturated oil.

      For each cup of sour cream, substitute; lowfat cottage cheese plus
      lowfat yogurt for flavor, ricotta cheese made with partially skimmed
      milk, one can evaporated skim milk whipped with 1 teaspoon lemon
      juice, lowfat buttermilk or lowfat yogurt.

      For each egg, substitute;
      one egg white plus 2 teaspoons unsaturated oil.

    • #432566

      Thank you for the substitutions, I’ve printed off a copy and taped it to the inside of my kitchen cupboard door for quick reference.

    • #432590

      I agree, very handy to have in a pinch.
      I absolutely hate to start a recipe, and whoops…don’t have an ingredient, then need to go pick it up. I much prefer these type substitutions!

    • #455405

      Thanks for this. I have printed out for later use. The buttermilk substitute will certainly come in handy.

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