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Baking Tips and Substitutions

by Nikki Willhite

Everyone loves the smell of bread and cookies baking in the oven. Our sense of smell is meant to be enjoyed. A house becomes a home when something is baking in the oven.

Here are some tips to help the budget conscious cook make the finished product as wonderful as the anticipation.

These are frugal substitutes for the most commonly used ingredients in baked goods.

Sugar

There are several substitutes for sugar. You can substitute honey or corn syrup in equal amounts. However, you must remove some of the liquid in the recipe added by the honey or corn syrup. As a general rule, remove 1/4 of the liquid from your recipe.

Need brown sugar? Add 2 Tbsp molasses to every 1/2 cup granulated sugar.

Flour

If a recipe calls for cake flour, and all you have is regular, all-purpose flour, you can substitute regular flour if you remove 2 Tbsp per cup.

If you don't have any self-rising flour, just add 1 1/2 tsp of baking powder, and 1/2 tsp of salt per cup of all-purpose flour.

Shortening

When a recipe calls for butter in cakes and quick breads, you can substitute margarine or vegetable shortening. The taste will change a little, but it will still be good.

Baking Powder

Out of baking powder? For each tsp of baking powder use 1/4 tsp of baking soda and 1/2 tsp cream of tartar.

Chocolate

If you don't have any baking chocolate, you can use cocoa. For every ounce of baking chocolate, use 3 Tbsp of cocoa with 1 Tbsp of margarine.

Note: Check to see if you have any hiding under your dish towel.

 About the Author: Nikki Willhite, mother of 3 and an interior design graduate, has been writing and publishing articles on the topic of frugal living for over a decade. Visit her at www.frugalhappyfamilies.com - where you will find hundreds of frugal living tips and articles. Frugal Happy Families- more than just money!


 

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