5 Things Friday: Five emergency substitutions for recipesIt seems anytime I specially buy ingredients for a new recipe, I forget to take stock of the pantry staples I assume I have on hand. Then, there I am with a bubbling pot or full mixing bowl and an empty container in hand.
By: Sherri Richards, INFORUM
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It seems anytime I specially buy ingredients for a new recipe, I forget to take stock of the pantry staples I assume I have on hand.
Then, there I am with a bubbling pot or full mixing bowl and an empty container in hand.
Thankfully, my Betty Crocker cookbook offers several emergency substitutions for common baking or cooking ingredients.
While using the ingredient called for in the recipe is always preferred, here are five substitutions to try in a pinch.
1. Baking powder: For 1 teaspoon baking powder, use 1 teaspoon baking soda and ½ teaspoon cream of tartar.
2. Corn syrup or honey: For 1 cup light corn syrup, mix 1 cup sugar and ¼ cup water. Similarly, to substitute 1 cup honey, use 1½ cups sugar and ¼ cup water or apple juice. For 1 cup dark corn syrup, use ¾ cup light corn syrup and ¼ cup molasses, or 1 cup maple-flavored syrup.
3. Buttermilk or sour milk: For 1 cup, use 1 tablespoon lemon juice or white vinegar and enough milk to make a cup. Let stand a few minutes. Or, you can use 1 cup plain yogurt.
4. Pumpkin or apple pie spice: To make 1 teaspoon, mix ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, 1/8 teaspoon ground allspice and 1/8 teaspoon ground nutmeg.
5. Cream of mushroom soup: For one 10¾-ounce can of soup, use this recipe for Thick White Sauce, except stir in one 2½-ounce can of sliced mushrooms, drained and chopped, with the milk.
Thick White Sauce
¼ cup margarine or butter
¼ cup flour
¼ teaspoon salt
1/8 teaspoon pepper
1 cup milk
Melt margarine in saucepan over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
Readers can reach Forum reporter Sherri Richards at (701) 241-5556.