Substitutes for Kitchen Essentials

 BAKING TIP #2

 

I have done it far to many times, where I think you have all the ingredients needed for a recipe only to find out half way through that I am missing one. I have learned some helpful substitutes for ingredients so that I can avoid running to the store as much. I hope these substitution tips help you! Good Luck

• Baking Powder (1 t.)... 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar
• Beef or Chicken Broth (1 cup)... 1 bouillon cube plus 1 cup boiling water
• Brown Sugar (1 cup)... 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup 
• Butter (salted) (1 cup)...  1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt
• Butter (unsalted) (1 cup)... 1 cup shortening 
• Buttermilk (1 cup)... 1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup 
• Cocoa (1/4 cup)... 1 (1-ounce) square unsweetened chocolate
• Corn Syrup (1 cup)... 1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey 
• Half and Half Cream (1 cup)... 7/8 cup milk plus 1 tablespoon butter
• Heavy Cream (1 cup)...  cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
• Light Cream (1 cup)... 1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter 
• Whipping Cream (not for whipping) (1 cup)... 1 cup frozen whipped topping
• Cream Cheese  (1 cup)... 1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth 
• Cream of Tartar (1 t.)... 2 teaspoons lemon juice or vinegar 
• Egg (1 egg)... 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water 
• Evaporated Milk (1 cup)...  1 cup light cream
• Fats for Baking (1 cup)... 1 cup applesauce OR 1 cup fruit puree
• Bread Flour (1 cup)...  1 cup all-purpose flour plus 1 teaspoon wheat gluten 
• Garlic (1 clove)...  1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic
• Honey (1 cup)...  1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrup
• Lemon Juice (1 t.)...  1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice 
• Ketchup (1 cup)...  1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar 
• Mayonnaise (1 cup)... 1 cup sour cream OR 1 cup plain yogurt  
• Whole Milk (1 cup)... 2/3 cup evaporated milk plus 1/3 cup water  
• Molasses (1 cup)...  Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar 
• Onion (1 onion)...  1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onion OR 1/4 cup onion powder
• Parsley (fresh) (1 T.)...  1 teaspoon dried parsley 
• Shortening (1 cup)...  1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe 
• Sour Cream (1 cup)...  1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter 
• Soy Sauce (1/2 cup)...  4 tablespoons Worcestershire sauce mixed with 1 tablespoon water 
• Sweetened Condensed Milk (1 can)...  3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes 
• Vegetable Oil (1 cup)... 1 cup applesauce OR 1 cup fruit puree 
• Vinegar (1 t.)...  1 teaspoon lemon or lime juice OR 2 teaspoons white wine 
• White Sugar (1 cup)...  1 cup brown sugar OR 1 1/4 cups confectioners' sugar OR 3/4 cup honey OR 3/4 cup corn syrup 
• Wine (1 cup)...  1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water 
• Yogurt (1 cup)... 1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk  

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 Healthy Substitutes

*Here are some healthy alternatives for cooking/baking essentials

• Bread crumbs...dry Rolled oats or crushed bran cereal 
• Butter, margarine, shortening or oil (in baked goods)... Applesauce or prune puree for half of the called-for butter, shortening or oil; butter spreads or shortenings specially formulated for baking that don't have trans fats

•  Cream... Fat-free half-and-half, evaporated skim milk

•  Eggs... Two egg whites or 1/4 cup egg substitute for each whole egg 
• Flour, all-purpose (plain) Whole-wheat flour for half of the called-for all-purpose flour in baked goods
  Note: Whole-wheat pastry flour is less dense and works well in softer products like cakes and muffins
• Sugar... In most baked goods you can reduce the amount of sugar by one-half; intensify sweetness by adding vanilla, nutmeg or cinnamon 
• Table salt... Herbs, spices, citrus juices (lemon, lime, orange), rice vinegar, salt-free seasoning mixes or herb blends 
• Sour cream... full fat Fat-free or low-fat sour cream, plain fat-free or low-fat yogurt 
• Rice, white... Brown rice, wild rice, bulgur or pearl barley 
•  Milk, whole... Reduced-fat or fat-free milk

Baking Tip #1

USE FRESH INGREDIENTS

It may seem obvious to use fresh ingredients but it really is such a crucial part of not only baking but cooking in general. If you try and bake bread using old yeast it becomes flat and dense. If the flour is too old while trying to whip up some cookies you are left with an awful after taste for what should have been a sweet treat. There is no need to buy new flour and yeast every time you want to cook something because these items can store for quite a while. Just make sure they are not past their expiration before trying to bake or cook with them. Using the freshest ingredients possible while baking will ensure that your delicious creations will turn out perfect!

Average Shelf Life of Kitchen Essentials:

• Butter in the refrigerator for up to a month (always check before using)
• Eggs (in shell) about 3-5 weeks depending on your refrigerator temp.
• Shortening kept in the pantry (unopened) saves for 18 to 24 months (opened) 6 months
• Cream Cheese (opened) 2 weeks or use by expiration date
• Baking Powder/Soda 6 months (store in a dry place)
• Flour (All Purpose) 6 to 12 months
• Flour (Wheat) 6-8 months in refrigerator (if you can try and grind fresh when baking the taste is better)
• Honey 1 year
• Olive Oil (opened) 3 months
• Spices (Ground Spices and Dried Herbs) 6 months
• Sugar (Brown) 4 months
• Sugar (Granulated) 2 years
• Sugar (Confectioners') 18 months
• Vinegars (opened) 12 months
• Vanilla Extract (opened) 1-2 years, if stored properly
• Dry Yeast 4 months after opening if refrigerated, or within 6 months after opening if frozen

 Yeast Freshness Test:

Using a 1 cup liquid measuring cup put 1/2 cup of warm water (around 110 degrees f) and dissolve in 1 t granulated sugar. Next stir in 2-1/4 tsp of dry yeast until there are no more dry yeast granules on top (yeast should be at room temperature before using). After 10 minutes the yeast should have completely dissolved and risen to the 1 cup mark. If your yeast did so it is very active and can be used immediately. If the yeast did not rise to the 1-cup mark, your yeast has little or no activity. Do not use the yeast!