Hello everyone! I hope you are all well, and that the terrible storms over the last several days didn’t bring you harm. My thoughts go out to all those who lost loved ones and/or property, and I hope they receive all the resources and help they need to survive and move on. We were blessed and lucky here in our area – those storms were predicted, but didn’t come near us.
Today I have a little different list of tips. It’s a list of common food substitutions. I’m sure we’ve all been in the same boat – you start to prepare a recipe and don’t have an ingredient but don’t have the time or desire to make an unscheduled trip to the grocery. The list here is just a portion of those that will soon be posted on my “Kitchen Helpers” page. Please check it for more helpful information.
1) For 1 cup buttermilk = 1 tablespoon lemon juice or white vinegar and enough milk to make 1 cup. Let stand 5 minutes, then stir.
2) 1 whole egg for baking = 2 egg whites.
3) 1 tablespoon lemon juice = 1 tablespoon vinegar.
4) 1 cup unflavored yogurt = 1 cup sour cream OR 1 cup buttermilk.
5) 1 tablespoon baking powder = 1 1/2 teaspoon baking soda + 1 1/2 teaspoon cream of tartar.
6) 4 ounces baking chocolate = 3 tablespoons shortening + 1/3 cup sugar + 1/4 cup unsweetened cocoa powder.
7) 1 cup self-rising flour = 1 cup all-purpose flour + 1 teaspoon baking powder + 1/2 teaspoon salt + 1/4 teaspoon baking soda.
8) 1 cup granulated sugar = 1 cup packed brown sugar OR 2 cups sifted confectioner’s sugar (not recommended for baking).
9) 1 small chopped onion = 1 teaspoon onion powder OR 1 tablespoon dried minced onion.
10) 1 tablespoon prepared mustard = 2 teaspoons vinegar + 1/2 teaspoon dry mustard powder.
I hope you find something here that is interesting and helpful. As always, your comments and input are welcome. And be sure to “join” the blog. Until next time, take care!