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  • Kristen Pal

    Emergency ingredient substitutions for baking. This may come into use, once I start baking some yummy ideas from Pinterest! :p

  • Rachel Way

    Emergency Ingredient Substitutions for Baking... I love having this kind of stuff around!

  • Lisa D. Moody

    Emergency ingredient substitutions for baking... great to know for your holiday baking!

  • The Enchanted Cupboard

    Emergency Ingredient Baking Substitutions

  • Shelly Hill

    Emergency Ingredient Substitutions for Baking... Allspice – 1 teaspoon = 1/2 teaspoon cinnamon plus 1/2 teaspoon ground cloves. Baking Powder – 1 teaspoon = 1/3 tsp. baking soda plus 1/2 tsp. cream of tartar or 1/4 teaspoon baking soda plus 1/2 cup yogurt or buttermilk (decrease liquid in recipe by 1/2 cup) Bread Crumbs (Dry) – 1 cup = 3 slices of bread, crumbled. Butter – 1 cup = 1 cup of regular margarine or 1 cup of vegetable shortening (for baking) or 1 cup of oil (but only if melted butter is called for) Buttermilk – 1 cup = 1 tablespoon of lemon juice or vinegar plus enough regular milk to make 1 cup (let sit for 5 minutes) Cream / Half and Half – 1 cup = 7/8th of a cup of whole milk plus 1/2 tablespoon of butter or 3 tablespoons of oil, plus enough milk for 1 cup or 1 cup of evaporated milk Cocoa – 1/4th cup = 1 ounce (square) chocolate (decrease butter/oil in recipe by 1/2 a tablespoon) Condensed Milk – 1 cup = Heat 1/3 cup of evaporated milk, 3/4 cup of sugar, and 2 tablespoons of butter until dissolved. Cornstarch (for thickening) – 1 tablespoon = 2 tablespoons of flour (must cook for at least 3 minutes longer to thicken) Egg – 1 whole egg = 1/4th cup of egg beaters or 2 tablespoons of mayonnaise (for baking batters only) Sugar (Powdered) – 1 cup = 3/4 cup of granulated sugar Sugar (White) – 1 cup = 1 cup of firmly packed brown sugar or 1 3/4 cups confectioner’s sugar (not for baking) or 3/4 cup maple syrup (reduce liquid in recipe by 3 tablespoons) Flour (All-Purpose) – 1 cup = 1/2 cup whole wheat flour plus 1/2 cup of all purpose flour (don’t substitute more than 1/2 the flour) The following alternatives require more leavening, so add 2 1/2 teaspoons of baking powder per cup of flour. Also recommended, use buttermilk and 1/2 a teaspoon of baking soda instead of milk to decrease heaviness. 3/4 cup rice flour or 1 1/2 cups of oat flour or 1 1/4 cups of rye flour or 5/8 cup of potato starch flour or 1 cup rolled oats or 1 cup fine cornmeal Whole Milk – 1 cup = 1 cup buttermilk plus 1/2 teaspoon of baking soda (if baking, reduce baking powder by 2 teaspoons) or 1/4 cup nonfat dry milk , 7/8 cup of water, and 2 teaspoons of butter Plain Yogurt – 1 cup = 1 cup buttermilk or 1 cup cottage cheese (blended smooth) or 1 cup sour cream

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