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.
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
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.
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.
Out of baking powder? For each tsp of baking powder use 1/4 tsp
of baking soda and 1/2 tsp cream of tartar.
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
- where you will find hundreds of frugal living tips and articles. Frugal
Happy Families- more than just money!