Cooking Substitutions

cooking tipsSheri SpalloneComment
Guide to Cooking Substitutions

Guide to Cooking Substitutions

There's nothing worse than realizing you don't have an ingredient after you've started a recipe.  

I'm usually prepared with everything I need before I begin cooking, but there are occasions when a container or box is left in the refrigerator or the pantry...and it's EMPTY (my crazy teenagers left it empty...I guess they believe it will magically refill itself)!  

Have no fear, below are some emergency ingredient substitutions that may help save the day (and your recipe).  We'd love to hear your favorite substitution!

If a Recipe asks for: 

  • 1 cup of self-rising flour---substitute with 1 cup of flour and 1 1/4 teaspoon (tsp) baking powder and 1/8 teaspoon (tsp) salt
  • 1 cup of biscuit mix---substitute with 1 cup of flour, 2 Tablespoons (Tbsp) of shortening, and 1 1/2 teaspoons (tsp) baking powder
  • 1 cup heavy cream---substitute with 1/3 cup of room temperature butter and 3/4 cup of milk
  • 1 cup buttermilk---substitute with 1 cup of milk and 1 Tablespoon (Tbsp) of either vinegar or lemon juice.  Let sit for 5 minutes.  Stir
  • 1 teaspoon (tsp) baking powder---substitute with 1/4 teaspoon (tsp) baking soda and 1/2 teaspoon (tsp) cream of tartar
  • 1 Tablespoon (Tbsp) fresh herbs---substitute 1 teaspoon (tsp) dried herbs
  • 1 Medium onion---substitute 1 Tablespoon (Tbsp) onion powder
  • 1 teaspoon (tsp) allspice---substitute with 1 teaspoon (tsp) of cinnamon, nutmeg, and ground cloves
  • 2 Tablespoons (Tbsp) flour---substitute 1 Tablespoon (Tbsp) cornstarch
  • 1 oz. (1 square) unsweetened chocolate---substitute with 1/2 Tablespoons (Tbsp) butter and 2 Tablespoons cocoa
  • 1 cup brown sugar---substitute with 1 cup white sugar and 1/4 cup of molasses
  • 1 teaspoon (tsp) dry mustard---substitute with 1 Tablespoon (Tbsp) prepared mustard