If you do any amount of serious baking, you are going to run out of something you really need one day. The dilemma of running to the store for substitute ingredients will run through your mind. Whether or not you run to the store depends on whether you have the extra time. Of course, using the specified ingredients is always best, as texture and slight flavor differences can occur. But if you can't spare the time running to the store or borrow that ingredient from the neighbor, there are some handy substitutions to keep in mind.
If you are making your famous cake recipe and run low on cake flour, you substitute 1 cup minus 2 Tablespoons of all-purpose flour. Or perhaps you are making a biscuit recipe that calls for self-rising flour. If you don't have any, you can easily substitute 1 cup all-purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of baking soda. If you are making chocolate chip cookies and don't have enough white sugar, brown sugar will work. The substitution is 1 cup for 1 cup.
If buttermilk pancakes are calling your name but there's no buttermilk in the house, you can make it in a pinch. Add 1 Tablespoon of lemon juice or vinegar plus enough milk to make 1 cup. Let this stand for 1 minute. If scones are on the menu and they require half-and-half or light cream, you are in luck. A simple substitution of 1 Tablespoon melted butter plus enough milk to make one cup will work. Perhaps you are making a treasured bread recipe that calls for honey. If you are out of honey, here's what you do. Simply substitute 1 1/4 cups sugar with 1/4 cup liquid. It would probably help if this liquid was warm. And in the case of bread, you'd want the liquid warm anyway, to help the yeast grow.
Perhaps your recipes are calling for chocolate. It's sometimes difficult to have all the different types of chocolate on hand. If you are making a torte that calls for 1 ounce of semisweet chocolate, you can substitute 1/2 ounce unsweetened chocolate plus 1 tablespoon sugar. Some recipes call for sweet baking chocolate. If that is the case, you can use 1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 Tablespoons shortening. And finally if your new recipe calls for 1 ounce unsweetened chocolate, you can substitute 3 Tablespoons unsweetened cocoa powder plus 1 tablespoon shortening or oil.
If you are making your famous cake recipe and run low on cake flour, you substitute 1 cup minus 2 Tablespoons of all-purpose flour. Or perhaps you are making a biscuit recipe that calls for self-rising flour. If you don't have any, you can easily substitute 1 cup all-purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of baking soda. If you are making chocolate chip cookies and don't have enough white sugar, brown sugar will work. The substitution is 1 cup for 1 cup.
If buttermilk pancakes are calling your name but there's no buttermilk in the house, you can make it in a pinch. Add 1 Tablespoon of lemon juice or vinegar plus enough milk to make 1 cup. Let this stand for 1 minute. If scones are on the menu and they require half-and-half or light cream, you are in luck. A simple substitution of 1 Tablespoon melted butter plus enough milk to make one cup will work. Perhaps you are making a treasured bread recipe that calls for honey. If you are out of honey, here's what you do. Simply substitute 1 1/4 cups sugar with 1/4 cup liquid. It would probably help if this liquid was warm. And in the case of bread, you'd want the liquid warm anyway, to help the yeast grow.
Perhaps your recipes are calling for chocolate. It's sometimes difficult to have all the different types of chocolate on hand. If you are making a torte that calls for 1 ounce of semisweet chocolate, you can substitute 1/2 ounce unsweetened chocolate plus 1 tablespoon sugar. Some recipes call for sweet baking chocolate. If that is the case, you can use 1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 Tablespoons shortening. And finally if your new recipe calls for 1 ounce unsweetened chocolate, you can substitute 3 Tablespoons unsweetened cocoa powder plus 1 tablespoon shortening or oil.
Walter Reade writes about various topics as a way to sharpen his writing skills and to provide back links which keep his blog http://www.WalterReade.net on the first page of Google.
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