What to do when you’re in a pinchPublished 9:22am Thursday, July 25, 2013
Most directions or instructions relating to a project begin with direction number one: Please read all directions or gather all supplies. Most of us don’t. I never do.
Now, in terms of cooking or baking … Have you ever gotten a craving or started cooking or baking something and halfway through the recipe you realize you are short of or completely out of an ingredient? Sometimes, you just don’t have the time (or energy) to make a trip to the store.
I have found a good list of replacement ingredients that you can use in a pinch. Most of these I have substituted at least once and some I have used many, many times. I usually can’t tell much of a difference.
•One egg can be replaced with 1/2 mashed banana or 1/4 cup of vegetable oil.
•Sugar can be replaced with equal parts honey.
•Butter can be replaced with equal parts shortening/lard or even applesauce or canned pumpkin.
•Half and half can be replaced with one part milk plus one part cream.
•Baking powder can be replaced with one part baking soda plus one part cream of tartar.
•You can replace one cup of buttermilk with one cup of milk plus one tablespoon of white vinegar or lemon juice.
•Sour cream can be replaced with equal parts plain yogurt or mayonnaise.
•Vegetable oil can be replaced with equal parts melted unsalted butter.
•All purpose flour can be replaced with one part bread flour plus one part cake flour.
•Cake flour can be replaced with seven parts all purpose flour plus one part cornstarch.
Hopefully, these substitutions will help you out of a bind. They have served me well.
Shannon Elliott is general manager of the Elmore County newspapers of Tallapoosa Publishers Inc. Contact her at 334-567-7811.