1.09.2009

recipe substitutions

This is a great list of ingredient substitutions (which can add versatility and flexibility to your three-month supply). Some have multiple suggested substitutions -- they are numbered. I have a copy of this in my recipe book and inevitably end up consulting it regularly.

Cooking Substitutions:

Baking Powder (1 t.)
1) 1 t. baking soda plus 1/2 t. cream of tartar.
2) 1/4 t. baking soda plus 1/2 t. cream of tartar.
3) 1/4 t. baking soda plus 1/2 c. buttermilk (to replace 1/2 c. liquid in recipe).

Butter or Margarine (1 cup)
1) 1 1/2 c. margarine or butter powder.
2) 2/3 c. vegetable oil.
3) 1 c. shortening plus 1/2 t. salt
4) 2 sticks softened margarine plus 1/3 c. vegetable oil & 1/2 c. buttermilk. Beat until liquid is absorbed. Refrigerate.

Buttermilk
1) 1 T. vinegar (or 1 t. lemon juice or 1 3/4 t. cream of tartar) mixed in 1 c. milk.
2) 1 c. water, 1/3 c. powdered milk, 1 T. vinegar or lemon juice.
3) 1 3/4 c. dry milk in 3 c. slightly warm water (shake or beat until blended). Cover an allow to stand at room temperature until clabbered (6 - 12 hours). Refrigerate.
4) 1 c. water, 1/3 c. powdered milk, 1 T. vinegar or lemon juice. Let mixture stand in a warm place until thickened (18 hours). Stir until smooth. Refrigerate.
5) A buttermilk freeze dried culture can be purchased at a grocery or health food store, and kept indefinitely.

Chocolate (one square)
1) 3 or 4 T. cocoa plus 1/2 T. fat (butter, margarine or shortening).
2) 3 T. cocoa plus 1 T. butter.

Corn Starch (1 T.)
2 T. flour.

Cream (1 cup)
1/3 c. butter plus 2/3 c. milk.

Egg
1) Combine 1 t. unflavored gelatin with 3 T. cold water and 2 T. plus 1 t. boiling water.
2) Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy
3) 2 egg yolks plus 1 T. water.
4) 2 T. dehydrated eggs plus 2 1/2 T. water.
5) 1 tablespoon ground flaxseeds, 3 tablespoons water (or other liquid). Stir together until thick and gelatinous.

Evaporated Milk
1 c. water, 2/3 c. powdered milk

Fats/Oils
Applesauce (subtract some sugar), or Beans (cooked and mashed).

Flour, White (1 cup)
1) 3/4 c. whole wheat flour.
2) 7/8 c. rice flour.
3) 1 c. corn flour.
4) 1 c. corn meal.
5) 3/4 c. buckwheat.
6) 1/2 c. barley flour.
7) 3/4 c. rye flour.

Flour, Self Rising
1 pound flour, 2 tsp salt and 2 tbsp baking powder

Green Pepper (1 medium)
1/4 c. dehydrated green pepper.

Half and Half (1 cup)
1) 7/8 c. milk plus 1 T. butter.
2) 1/2 c. coffee creamer and 1/2 c. milk.

Honey (1 c.)
3/4 c. sugar plus 1/4 c. liquid.

Jello (3 oz.)
1 T. plain gelatin plus 2 c. fruit juice.

Ketchup (1/2 c.)
1/2 c. tomato sauce, 2 T. sugar, 1 T. vinegar, 1/8 t. ground cloves.

Milk, Whole (1 cup)
1) 1/2 c. evaporated milk plus 1/2 c. water.
2) 1 c. reconstituted milk plus 2 T. butter.
3) 1 c. water, 1/3 c. powdered milk

Onion (1 medium)
1/4 c. dehydrated onion

Sour Cream (1 cup)
1) 1 c. milk plus 1 1/2 T. vinegar. Let stand until mixture thickens and clabbers.
2) 1 c. plain yogurt.

Sugar (1 cup)
1) 3/4 c. honey (reduce liquid by 1/4 c. or add 1/4 c. flour).
2) 1 c. molasses.
3) 1 1/2 c. carob syrup.
4) 1 1/4 c. malt syrup.
5) Corn syrup (reduce liquid). 6) Brown sugar.

Sugar, Brown
Sugar & Molasses.

Sugar, Powdered (1 cup)
1 c. sugar and 1/2 t. cornstarch. Blend in blender until powdered.

Sweetened Condensed Milk
1) 1 1/2 c. powdered milk, 3/4 c. sugar, 1/2 c. hot tap water. Place hot water in blender. With blender going, add sugar and dry milk, blend until smooth.
2) 1 c. hot water, 4 c. powdered milk, 2 c. sugar, 1/4 c. butter. Blend in blender. Can be refrigerated or frozen.
3) 1/2 c. hot water, 1 c. powdered milk, 1 c. sugar. Blend in blender. Can be refrigerated or frozen.

Tapioca (2 t.)
1 T. flour.

Tomatoes, Canned (1 cup)
1 1/3 cups cut up fresh tomatoes, simmered 10 minutes.

Tomato Juice (1 c.)
1/2 c. tomato sauce, 1/2 c. water

Whipped Topping
1) 6 T. powdered milk, 1 c. boiling water, 2 t. unflavored gelatin, 2 T. cold water, 2-4 T. sugar, 1 t. vanilla. Dissolve the milk in the cup of water and scald (boil until milk forms a skin on top). Soak the gelatin in cold water. Combine the scalded milk, dissolved gelatin and sugar. Stir and chill in the refrigerator until it jells. Then beat the mixture until it acquires the consistency of whipped cream. Add the vanilla and whip again.
2) 1 c. water, 2/3 c. powdered milk. Chill. Add 1/2 t. lemon juice. Whip. Fold in 1 T. sugar to taste.
3) 1/2 cup dry milk, 1/2 cup cold water. Beat to soft peak stage--about 4 minutes at medium-high speed on electric mixer. Add 1/2 teaspoon lemon or vanilla extract and beat 6 to 7 minutes at same speed. Add 2 tablespoons sugar and beat 1 minute at same speed. Pictures and links for this recipe found here (Safely Gathered In).

Wine
1) Use apple or grape juice minus some sugar.
2) Use broth and lessen the salt.

Yeast (1 package)
1 T. yeast.




[Sources: Myself, Your Comments, Various unidentifiable handouts, and West Jordan Oquirrh Stake "Basically Speaking" Cookbook)

10 comments:

Anonymous said...

Is the sour cream substitution supposed to be 1 c. whole milk?

Debbie Kirk said...

Hi
just wanted to let you know you ca also use plain gelatin ie. Knox (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)

Wendy said...

It is 1 c. of milk for sour cream. I've fixed it above.

Debbie - I've added your egg replacement into the post above. Thanks!

AP said...

These are great! I'm printing out and putting them in my notebook!

erin said...

If you use red wine vinegar or white wine vinegar, I use those to replace wine, half and half with an appropriate juice.

Give LDS Gifts said...

You can also used milled flaxseed as an egg substitute in baking. I have used it in bread, muffins, waffles, etc. and it's worked great.

To replace one egg:
1 tablespoon ground flaxseeds
3 tablespoons water (or other liquid)
Stir together until thick and gelatinous.

Prudent Homemaker said...

self rising flour substitute = 1 pound flour, 2 tsp salt and 2 tbsp baking powder

Wendy said...

Thanks everyone! I've added your substitutions into the main post.

Krisi and Adam said...

What a great list of substitutes. I am going to put this into word and print out.

I have just found your blog and LOVE it. I will be reading through your old posts and be getting to work!

Wendy said...

Thanks Krisi! Thanks for taking the time to leave a comment.