substitutions via tipnut

■Cake Flour Recipe: If you’re running short on cake flour and need it now, here’s a tip for making your own: Add two level tablespoons of corn starch to a one cup measuring cup, then fill with bread flour. Sift three times then use as needed.
■Self Rising Flour Recipe: In a one cup measure, place 1 1/2 tsp baking powder and 1/2 tsp salt, then fill to top with flour. Mix well and store in an airtight container if not used right away.
■Half And Half Cream Substitute: In a one cup measure, place 3 Tablespoons + 1 1/2 teaspoons of melted butter. Top up the cup with whole milk. You can also use an equal measure of evaporated milk as a half and half cream substitute.
■Buttermilk Substitute: You can substitute 1 cup of buttermilk with the following quick recipe–In a one cup measuring cup, add 1 TBS of vinegar or lemon juice, then top up the rest of the measuring cup with milk. Set aside for 5 minutes, stir, then use as buttermilk in the recipe.
■Sour Cream Substitute: 1/3 cup milk + 2 teaspoons lemon juice + 1 cup cottage cheese. Process in a blender until smooth.
■Graham Cracker Crumb Crust Substitute: In a pinch you can use crushed corn flakes in place of graham cracker crumbs. Recipe for crust: 2 cups crushed corn flakes*, 1/3 cup melted butter, 2 TBS sugar. Gradually add the melted butter to the crushed corn flakes and sugar. Mix well and press into pie plate (8″ or 9″). Bake at 350° for 10 minutes. *Use the non-frosted corn flakes.
■Chocolate Squares Substitute: 3/4 cup unsweetened cocoa & 1/4 cup melted Crisco (Substitution for 4 ounces unsweetened chocolate squares).
■Soy Sauce Substitute Recipe:: Mix 3 tablespoons molasses, pinch ground ginger, 2 tablespoons Worcester sauce, and a little flour.
■Balsamic Vinegar Substitute:: 1 tablespoon cider vinegar plus 1/2 teaspoon sugar = 1 TBS balsamic vinegar; or 1 tablespoon red wine vinegar plus 1/2 teaspoon sugar = 1 TBS balsamic vinegar; or equal amount of sherry or cider vinegar.
■Molasses Substitute: Honey; Dark Corn Syrup; Maple Syrup
■Lemon Juice Substitute: 2 tablespoons lemon juice = 1 tablespoon vinegar

egg substitutes

*It’s recommended not to replace more than 2 eggs per recipe.

■1 tsp baking powder + 1 1/2 TBS water + 1 1/2 TBS oil
■1 tsp baking powder + 1 TBS water + 1 TBS vinegar
■2 TBS water or milk + 2 TBS flour + 1/2 TBS shortening + 1/2 tsp baking powder
■1 TBS vinegar + 1 tsp baking soda
■2 TBS lemon juice + 1 tsp baking soda
■1 TBS cornstarch + 3 TBS water for each missing egg
■2 TBS arrowroot flour
■2 TBS potato starch
■1 TBS tapioca starch + 1/4 cup warm water (mix well & allow to gel a bit before using)
■1 tsp yeast dissolved in 1/4 cup warm water
■1/2 banana, mashed (medium size) + 1/4 tsp baking powder
■2 TBS applesauce
■3 TBS mayonnaise

1 TBS flax seed (ground)
3 TBS water

■Method #1: Simmer together on top of stove for about 5 minutes until the consistency reaches a thick, egg-white like consistency.
■Method #2: Blend ingredients together in a blender or food processor until the mixture is thick and creamy. Refrigerate


Homemade Egg Substitute
*1/4 cup = 1 large egg

6 egg whites
1/4 cup dry milk powder (non-fat)
1 TBS vegetable oil

■Mix all ingredients together and blend until smooth, refrigerate. Can be frozen.
Replacer For Egg Substitute:

■Some low fat or low cholesterol recipes call for a commercial egg substitute. If you don’t have any on hand or wish to cook with fresh eggs instead, 1 fresh egg = 1/4 cup of egg substitute.