Quick Fixes for Base Ingredient Shorts

Have you ever started cooking for baking only to find out that you are missing something that you thought you had? Many of us have. Over time there have been nifty little tips, fixes, and substitutions discovered for those ingredient shortages. Please, remember that when substituting an ingredient the recipe may alter in appearance, consistency, and/or flavor compared to what you are use to.

Butter

Vegetable shortening or margarine can be substituted for butter in most quick breads and cakes. When using one of these alternatives, use equal measures of alternative to butter to complete your recipe. On the opposite side, butter can be used in most recipes to substitute for margarine or vegetable shortening. Again, use equal measures for the substitution.

Cake Flour

While those of who bake a lot may keep cake flour in their pantry, not everyone does. In a pinch you can substitute 1 cup less 2 tablespoons of sifted all purpose flour for each cup of cake flour required for the recipe.

Self-Rising Flour

For recipes calling for self-rising flour, a mixture of 1 cup all purpose flour, ½ teaspoon salt, and 1 ½ teaspoons of baking powder will work for each cup of self-rising flour required.

Milk

You should always keep a small box of powdered or dry milk in the pantry for this shortage. In the event that you are out of dry milk, a half and half mixture of evaporated milk and water will solve the problem. If you are just looking to add milk to your coffee or tea, sweetened condensed milk makes for a good lightener.

Baking Powder

For double acting baking powder use ¼ teaspoon baking soda mixed with a ½ teaspoon cream of tartar for each teaspoon of baking powder needed. You can also use ¼ teaspoon baking soda mixed with a half cup of sour cream or buttermilk. When using the sour cream mixture omit a ½ cup of another liquid from the recipe.

Sugar

One cup of honey or corn syrup will substitute for 1 cup of granulated sugar: remember to omit a ½ cup of other liquid from the recipe. You can also choose to use a ½ cup of powdered sugar for each cup of granulated sugar needed but keep in mind that this may make some recipes too sweet. For  brown sugar, use 1 cup of granulated sugar with 2 tablespoons of molasses.

Buttermilk

For recipes that calls for buttermilk use equal amounts of plain low-fat yogurt or sour cream; refrain using this substitution in cakes as it keeps them from rising. You can also use 1 cup of whole milk mixed with 1 tablespoon of lemon juice or white vinegar. One cup of whole milk mixed with 1 ¾ tablespoons cream of tartar will give you another alternative for buttermilk.

Experiment

When you are in the kitchen cooking and baking, a little experimentation will often result in your own discoveries for substitutions. In my efforts in the kitchen I have found that complete buttermilk pancake mix works wonderfully as a substitute for cornstarch in gravies and stews.  Cream corn will thicken soups and sauces and adds an extra kick to corn bread. Vanilla can be used to substitute for most extracts while almond extract can be used to substitute for vanilla. So play in your kitchen, learn what will work for the recipes your family enjoys, and maybe you will find that you are more creative than you thought.