Simple food substitutions help you finish recipes
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Have you ever wanted to make a special meal or have the urge to bake something, but you don’t have all of the ingredients? A lot of people do, as evidenced by phone calls I receive. I recently had a call asking if molasses could be substituted for honey in a bread recipe. The answer is “yes!”
Because it takes less time and money to use the ingredients we have on hand, here is a handy list of substitutions you can use on a daily basis:
- Baking powder – 1 tsp = ¼ t. baking soda plus ½ tsp. cream of tartar
- Barbeque sauce – 1 cup = 1 cup katsup plus 2 tsp. Worcestershire Sauce
- Cake flour – 1 cup = 1 cup minus 2 Tbsp. all-purpose flour
- Compressed yeast – 1 cake = 1 envelope active dry yeast
- Dry bread crumbs – equal substitution with cracker crumbs, oatmeal crushed potato chips
- Garlic – 1 clove = 1/8 tsp. garlic powder
- Lemon juice – 1 tsp. = ¼ tsp cider vinegar
- Lemon zest – 1 tsp. = ½ tsp. lemon extract
- Molasses – equal substitution wih dark corn syrup, honey, maple syrup or ¾ cup brown sugar dissolved in ¼ s. water
- Mushrooms – ½ pound = 6-oz. can drained
- Mustard – 1 Tbsp. = ½ tsp. ground mustard plus 2 tsp. vinegar
- Raisins – equal substitution with any chopped dry fruit
- Stone ground cornmeal – equal substitution with milled cornmeal, grits or polenta
- Tartar sauce – ¾ cup = ½ cup mayonnaise plus ¼ cup pickle relish
- Yogurt – equal substitution with sour cream or buttermilk
Many cookbooks have substiutions listed in them. You may be surprised what you can do without having to go to a store for ingredients!
If you want a quick link, check these out:
Baking Ingredient Subsitution Table
USDA Ingredient Subsitutions
Happy cooking!
