I can’t take credit for this pic, but I LOVE the saying!
Don’t have time to do that? Forget it. You’ll just buy something and change the container so no one knows it’s store-bought. (I have totally done this!!)
First off, may want to make a grocery list the next time you go to make a recipe. There’s an app for that 🙂
Now, if you STILL run out of something, don’t panic. I have a list of substitutions to use in emergencies! This list is NOT all inclusive, but covers the most common ingredients.
Instead of: Use:
1 cup brown sugar 1 cup white sugar with 1/4 cup molasses, and
decrease the liquid in the recipe by 1/4 cup
1 cup buttermilk 1 tablespoon vinegar or lemon juice with enough
milk to make 1 cup
1 cup corn syrup 1 1/4 cups white sugar plus 1/3 cup water
1 cup half-and-half 7/8 cup milk plus 1 tablespoon butter
1 cup cake flour 1 cup all-purpose flour minus 2 tablespoons
1 cup molasses 1 cup dark corn syrup
1 cup self-rising flour 7/8 cup all-purpose flour + 1 1/2 teaspoons baking
powder + 1/2 teaspoon salt
1 cup vegetable oil 1 cup applesauce
1 teaspoon vinegar 1 teaspoon lemon juice
1 cup yogurt 1 cup sour cream or 1 cup buttermilk
A little talk about fats in recipes (namely, butter and margarine):
*You CAN replace shortening in a recipe with butter. However, the texture will be a little different. Shortening produces more of a flaky consistency than butter. Also, butter melts at a different temp so cookies may spread a bit more with butter than with shortening.
*Butter needs to be unsalted in recipes. Otherwise, the recipe may turn out a little too salty. If you use salted butter, decrease the salt from the recipe by about 1/4 teaspoon for every 1/2 cup butter you use.
I hope these work for you! And remember, always try to plan ahead….or have a backup plan in case something goes terribly wrong. If you DO pass off store-bought as homemade don’t worry, I won’t tell 😉
Have any baking questions you want answered? Comment and ask!