ME-Dawn

It does happen to everyone. We never seem to have butter when we need it.

I think I've encompassed a few that are already here...



Handy Substitutions:
 1 cup cake and pastry flour = 1 cup sifted all purpose flour less 2 tablespoons
 1 cup buttermilk = 1 cup thinned plain yogurt (thin with milk) = 1 cup milk plus 1 tablespoon vinegar or lemon juice; let stand 10 min and stir
 1 cup self rising flour = 1 cup all purpose flour plus 1 teaspoon baking powder and 1/4 teaspoon salt
 1 ounce unsweetened chocolate = 3 tablespoons unsweetened cocoa plus 2 1/2 teaspoons butter
 1 teaspoon lemon juice = 1/2 teaspoon white vinegar
 1 cup milk = 1/2 cup evaporated milk plus 1/2 cup water
 1 teaspoon baking powder = 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar
 1 cup cream cheese = 1 cup cottage cheese plus 1/4 cup butter or margarine
 4 cups whole milk = 4 cups skim milk plus 3 Tbsp. cream
 1 cup sour cream = 3 tbsp. melted butter plus plain yogurt to 1 cup
 Juice of 1 lemon = about 2 tablespoons
 Heavy cream = 2 percent evaporated milk
 Sour cream = plain low fat yogurt
 Mayonnaise = 1 part real mayonnaise blended with 1 part lowfat yogurt
 Eggs = two egg whites
 Egg yolks to thicken sauces = cornstarch, flour or arrowroot
 Oil for sautéing = use stock, wine, juice or vegetable s

InternetMom13

Me-Dawn these are great suggestions. I constantly find myself right in the middle of a recipe and missing some important ingredient - these tips will be a huge , thanks so much

ebedner

Thanks Dawn!

These are awesome!

dandylin

Just click on the letter of the ingredient you want to substitute and you will find your answers!

http://www.oznet.ksu.edu/ext_F&N/ingsub.htm