when you’re in a pinch substitutions

How To Make when you’re in a pinch substitutions

• 1

  BUTTERMILK~ Add 1 teaspoon distilled white vinegar to 1 cup fresh milk; let sour for 5 minutes. CAKE FLOUR~ Substitute 1 2/3 cups all-purpose flour for 2 cups cake flour. CORN MEAL MIX~ Having trouble finding corn meal mix in your grocery store? You can make your own by combining 1 cup corn meal, 1 cup all-purpose flour, ½ teaspoon salt and 4 teaspoons baking powder. You can store it in a tightly covered container for up to 6 months. CORN SYRUP~ 1 cup of sugar dissolved in ½ cup water equals 1 ½ cups corn syrup. HOUSE SEASONING~ 1 cup salt, ¼ cup black pepper, and ¼ cup garlic powder.
• 2

  LEMON JUICE~ ½ teaspoon of vinegar can be substituted for each teaspoon of lemon juice. LIQUIDS~ Instead of the water your recipe calls for, try juices, bouillon, or water you’ve cooked vegetables in. Instead of milk, try buttermilk, yogurt or sour cream. It can add a whole new flavor and improve nutrition. SELF RISING FLOUR~ To make your own self-rising flour, add 1 ½ teaspoons of baking powder and ½ teaspoon of salt to each cup of all-purpose flour.
• 3

  SOUR CREAM~ Use 1 cup of plain yogurt, OR 1 cup cottage cheese blended until smooth with 1 tablespoon lemon juice and 1/3 cup buttermilk for each cup of sour cream SWEETENED CONDENSED MILK~ Mix 6 cups whole milk with 4 ½ cups sugar, 1 stick of butter, and 1 vanilla bean (or 1 tablespoon vanilla). Cook over medium heat, reducing liquid, for 1 hour. Stir occasionally. Cool. Yields 4 ½ cups. This can be stored and covered in the refrigerator for several weeks. Cut recipe in half for immediate use. TOMATO JUICE~ ½ cup tomato sauce and ½ cup water equal 1 cup tomato juice.
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