topic Re: Substitutions......OR.... Make Your Own in Recipes

Substitutions......OR.... Make Your Own

LilBitMissty — Thu, 17 Mar 2016 05:40:02 GMT

Hi friends. I just got to thinking...So many times in the past I couldn't make something because I had ran out of a certain ingredient. To me that is very frustrating. I am starting this thread in hopes it would help on those occasions! If you know of other substitutes or if you make your own seasonings etc. please add them to this thread. Thanks everyone! :heart

1 CUP SUGAR = 1 1/3 CUPS BROWN SUGAR OR

1 1/2 CUPS POWDERED SUGAR

1 CUP BROWN SUGAR = 1 CUP SUGAR PLUS

2 TABLESPOONS MOLASSES

1 CUP POWDERED SUGAR = 1 CUP SUGAR PLUS

1 TABLESPOON CORNSTARCH

(MIX IN BLENDER)

1 SQUARE UNSWEETENED CHOCOLATE =

3 TABLESPOONS COCOA PLUS 3 TABLESPOONS CRISCO

1 (6 OUNCE PACKAGE) CHOCOLATE CHIPS =

2 SQUARES UNSWEETENED CHOCOLATE PLUS

2 TABLESPOONS CRISCO AND 1/2 CUP SUGAR

1 CUP MILK = 1/2 CUP EVAPORATED MILK PLUS

1/2 CUP WATER

1 CUP HALF & HALF = 7/8 CUP MILK PLUS

1/2 TABLESPOON BUTTER

1 CUP SELF RISING FLOUR = 1 CUP ALL PURPOSE

FLOUR PLUS 1 1/2 TEASPOONS BAKING

POWDER & 1/2 TEASPOON SALT

1 TEASPOON BAKING POWDER = 1/4 TEASPOON

BAKING SODA PLUS 5/8 TEASPOON

CREAM OF TARTER

2 TABLESPOONS MINCED ONION = 1 TEASPOON

ONION POWDER

1 CUP TOMATO JUICE = 1/2 CUP TOMATO SAUCE

PLUS 1/2 CUP WATER

1 CUP TOMATO SAUCE = 3/4 CUP TOMATO PASTE

PLUS 1 CUP WATER

1 CUP MINIATURE MARSHMALLOWS = 10 LARGE

MARSHMALLOWS

Re: Substitutions......OR.... Make Your Own

Kachina624 — Thu, 17 Mar 2016 07:43:15 GMT

People are always posting recipes that call for self-rising flour. That's something I never buy so I just pass on those recipes. I know you can make additions to AP flour and end up with the same thing but who wants to stop and do research?

Okay, I stopped and looked it up. Make Self-Rising from all-purpose flour.

In a large mixing bowl, measure 6 cups of flour.Add 3 tablespoons baking powder.Add 1 tablespoon salt.Either sift together or mix with a wire whisk until well combined.Can be stored in airtight container for months.

Re: Substitutions......OR.... Make Your Own

ChiliPepper — Fri, 18 Mar 2016 13:09:31 GMT

@ECBG

ECBG posted this:

One Envelope Dry Onion Soup Mix

1⁄4 cup dried onion flakes

2 tablespoons low-sodium beef bouillon granules

1⁄4 teaspoon onion powder

1⁄4 teaspoon parsley flakes

1⁄8 teaspoon celery seed

1⁄8 teaspoon paprika

1⁄8 teaspoon pepper

Directions:

Stir together. Use as a substitute for 1 envelope onion soup mix.

Re: Substitutions......OR.... Make Your Own

ChiliPepper — Thu, 17 Mar 2016 14:45:41 GMT

@LilBitMissty

GREAT idea LilBitMissty!!!!

Re: Substitutions......OR.... Make Your Own

LilBitMissty — Thu, 17 Mar 2016 23:12:13 GMT

Kachina624...Hi dear one...It is good to see you. Thanks so much for adding to this thread!

Re: Substitutions......OR.... Make Your Own

LilBitMissty — Thu, 17 Mar 2016 23:14:58 GMT

ChiliPepper....Hi sweetie..Always nice to see to see you! Thanks for posting on this thread. I'm hoping to get alot of responses.

Re: Substitutions......OR.... Make Your Own

RespectLife — Fri, 18 Mar 2016 12:51:58 GMT

What a FABULOUS idea @LilBitMissty SO helpful!!

Can't wait to see what everyone comes up with!!

@Kachina624 I just bought a bag of self rising flour to use about a cup! Won't have to do that ever again!!

@ChiliPepper Perfect! Thanks! I never have an env of that stuff in my pantry! So much fresher and less salt!!

No offense to that little red and white can of soup...but the sodium!! I try never to buy it!

MAKE YOUR OWN CREAM OF "WHATEVER" SOUP

• 2T butter
• 1/4 cup flour(sub your desired thickener, as appropriate, for allergies or intolerances)
• 1/2 cup stock(low sodium broth can probably be used)--veggie or chicken is usually best
• 1/2 cup milk(lowfat is okay)
• salt and pepper
• ***1/4 cup of whatever your "of" is needed to be...(ie mushroom, celery, chicken, onion,potato, broccoli, cauliflower,
________________________________________
• In small saucepan, put butter and the "of" ingredient and cook until soft, not just tender.(if using chicken, just make sure it's cooked through)
• Add flour and stir together. It will be thick and gooey, and that's okay.
• Slowly add stock while stirring or whisking to avoid lumps.
• Bring to a boil and cook a few minutes until thickened.(if seems too thick, you can add a tsp or so more broth, just don't forget, you've still got milk to add
• Add milk and salt and pepper and stir until combined and thick. Taste to know your seasonings prior to using it in a recipe so you can adjust salt and pepper as needed.

Re: Substitutions......OR.... Make Your Own

dex — Fri, 18 Mar 2016 20:16:52 GMT

Out of eggs...one tbsp. Ground flax to three tbsp. Water...mix and let sit for ten min. or so till it thickens.

Re: Substitutions......OR.... Make Your Own

ECBG — Fri, 18 Mar 2016 20:22:41 GMT

@RespectLife wrote:
What a FABULOUS idea @LilBitMissty SO helpful!!

Can't wait to see what everyone comes up with!!

@Kachina624 I just bought a bag of self rising flour to use about a cup! Won't have to do that ever again!!

@ChiliPepper Perfect! Thanks! I never have an env of that stuff in my pantry! So much fresher and less salt!!

No offense to that little red and white can of soup...but the sodium!! I try never to buy it!

MAKE YOUR OWN CREAM OF "WHATEVER" SOUP

• 2T butter
• 1/4 cup flour(sub your desired thickener, as appropriate, for allergies or intolerances)
• 1/2 cup stock(low sodium broth can probably be used)--veggie or chicken is usually best
• 1/2 cup milk(lowfat is okay)
• salt and pepper
• ***1/4 cup of whatever your "of" is needed to be...(ie mushroom, celery, chicken, onion,potato, broccoli, cauliflower,
________________________________________
• In small saucepan, put butter and the "of" ingredient and cook until soft, not just tender.(if using chicken, just make sure it's cooked through)
• Add flour and stir together. It will be thick and gooey, and that's okay.
• Slowly add stock while stirring or whisking to avoid lumps.
• Bring to a boil and cook a few minutes until thickened.(if seems too thick, you can add a tsp or so more broth, just don't forget, you've still got milk to add
• Add milk and salt and pepper and stir until combined and thick. Taste to know your seasonings prior to using it in a recipe so you can adjust salt and pepper as needed.

@RespectLife*****************************Hon, are you aware when a recipe calls for "flour" it's plain all purpose without the leavening. The leavening causes things to "rise up" so it's very likely you'll have a boil over.

You CAN use self rising to make quick breads. That's muffins, banana or other breads, muffins, biscuits, pancakes, and waffles. It does have a short shelf life because of the baking powder.

Plain flour can be kept in the freezer opened and clipped closed for months.

Re: Substitutions......OR.... Make Your Own

LilBitMissty — Sat, 19 Mar 2016 11:25:44 GMT

Baking Powder (1 teaspoon) = 1/4 teaspoon baking soda PLUS 5/8 teaspoon Cream Of Tarter

Baking Mix (2 cups Bisquick) = Mix together : 1 3/4 cup flour, 2 1/2 teaspoons baking powder, 3/4 teaspoon salt and 1/3 cup Crisco

Chili Sauce = 1 cup tomato sauce, 1/4 cup brown sugar, 2 Tablwspoons vinegar, 1/4 teaspoon cinnamon, a dash of ground cloves and a dash of allspice

Dry Mustard (1 teaspoon) = 1 Tablespoon yellow prepared mustard

The next time you're missing an ingredient for a recipe, here's a final tip on how to

S-U-B-S-T-I-T-U-T-E:

S eek out this thread
U se a similar ingredient
B e experimental
S earch the Internet
T ry another recipe
I nvestigate your cookbooks
T ry calling your neighbor
U se this as a learning experience
T ake time to go to the store
E at out!

Re: Substitutions......OR.... Make Your Own

vabreeze — Sat, 19 Mar 2016 11:43:05 GMT

Make It Yourself Ranch Dressing Mix

This is something you can make and keep on hand when you need it for dressing, dips or to add to a recipe. It keeps in the refrigerator for 3-4 months or the freezer for 6-8 months. 3 Tablespoons of the mix equals 1 packet of the store bought kind. It makes about 1 cup of the mix. Adapted from Simply Scratch.

1 cup dry Buttermilk
2-1/2 TBS dried parsley, DIVIDED 1¼ + 1¼
2 tsp dried dill, DIVIDED 1+1
2-1/2 tsp garlic powder
1-1/2 tsp onion powder
1-1/2 tsp dried onion flakes
2-1/4 tsp Kosher salt (less or none for low sodium)
3/4 tsp sugar
1/2 tsp ground black pepper
1/2 tsp paprika
1/4 tsp cayenne pepper

In a small food processor or blender, place the dried buttermilk, 2 TBS dried parsley, 1 tsp of dried dill. Add the rest of the ingredients. Turn on and process until all of the spices are blended into the buttermilk powder.

Transfer to a jar or container (needs to have a tight fitting lid) and add the reserved parsley and dill, whisking to combine.

Re: Substitutions......OR.... Make Your Own

vabreeze — Sat, 19 Mar 2016 13:14:03 GMT

Make It Yourself Apple Pie Spice
1 TBS ground cinnamon
1 tsp ground nutmeg
1 tsp allspice
½ tsp ground cloves
Dash of cardamom (optional)

Place all ingredients in small, sealable container and mix together. Use as directed in recipes that call for apple pie spice. Store in a dry place, up to 6 months.

Make It Yourself Pumpkin Pie Spice (recipe by the Pioneer Woman)
3 TBS Ground Cinnamon
2 tsp Ground Ginger
2 tsp Nutmeg
1½ tsp Ground Allspice
1½ tsp Ground Cloves

In a small bowl, whisk together cinnamon, ginger, nutmeg, allspice, and cloves until well combined. Store in a small jar or container.

Make It Yourself Old Bay Seasoning Mix
1 TBS ground dried bay leaves
2 tsp celery salt
1½ tsp dry mustard
1½ tsp ground black pepper
1 tsp sweet or smoked paprika
1 tsp ground celery seeds
½"" tsp ground white pepper
1½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp crushed red pepper flakes
¼ tsp ground cloves
1/8 tsp ground mace

Combine all ingredients and store in airtight container. Store in cool dry place.

Re: Substitutions......OR.... Make Your Own

kitty4me — Thu, 24 Mar 2016 14:00:16 GMT

@LilBitMissty thank you so much for starting this thread. I learn a lot from you. Can someone please share Substitutions for cooking with Wine? I really don't drink Wine.

Re: Substitutions......OR.... Make Your Own

ChiliPepper — Thu, 24 Mar 2016 15:14:25 GMT

Re: Substitutions......OR.... Make Your Own

ChiliPepper — Thu, 24 Mar 2016 15:15:39 GMT

@kitty4me wrote:
@LilBitMissty thank you so much for starting this thread. I learn a lot from you. Can someone please share Substitutions for cooking with Wine? I really don't drink Wine.

@kitty4me

Wine

1 cup

1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water

Re: Substitutions......OR.... Make Your Own

LilBitMissty — Fri, 25 Mar 2016 02:05:48 GMT

vabreeze...Hi dear. Nice additions!! Thanks for posting them. Always nice to see you.

Re: Substitutions......OR.... Make Your Own

LilBitMissty — Fri, 25 Mar 2016 02:21:32 GMT

kitty4me...awwww, thank you so much for your kind words. I am glad for any help I give. I do as a ChiliPepper suggested. I too do not cook with wines. This is what I substute...Hope it helps

For white wine you can substitute:

chicken broth

white grape juice

vegetable broth

gingerale

For red wine you can substiture:

grape juice

cranberry juice

chicken broth

beef broth

chicken broth

Re: Substitutions......OR.... Make Your Own

LilBitMissty — Fri, 25 Mar 2016 02:24:29 GMT

ChiliPepper....Hi sweetie. Thanks for adding to this post. I know I can always count on you. Hope everything is going well for you.