Frugal Living    Thrift     Saving Money     Penny Pinching       Home

Frugal Living Tips and Frugal Living Articles for
Frugal Happy Families

The Frugal Library

Search Frugal and Simple Living Sites by Keyword Below

 

 

Welcome to one of the thousands of pages on Frugal Happy Families.

Emergency Kitchen Substitutions  by Deborah Taylor-Hough Do you ever find yourself all geared up and ready to make a favorite recipe ... but then discover you're staring at an empty container of a needed ingredient? Ugh. You don't want to run out to the store right now. So what do you do? Well, that's when emergency kitchen substitutions come in handy. I've printed out the following list and keep a copy taped to the inside of my pantry door at all times. Although these substitutions will work in a pinch, I don't recommend always substituting ingredients in your recipes. The recipes will technically work with substitutions, but often the finished product won't be exactly the same as when you use the original ingredients called for in the recipe. Also, be sure you don't make more than one substitution in a particular recipe at once. The more ingredients you substitute, the more "off" your product will be when you're finished. EMERGENCY SUBSTITUTIONS: For: 1 Tbsp fresh herb Use: 1/3 to 1/2 tsp dried herb (of the same kind) For: 1 clove garlic Use: 1/8 tsp garlic powder For: 1 egg in baking Use: 1 tsp cornstarch plus 1/4 cup water For: 1 whole egg Use: 2 egg yolks plus 1 Tbsp water For: 1 cup whole fresh milk Use: 1/2 cup evaporated milk plus 1/2 cup water, or 1/3 cup dry milk plus 1 cup water For: 1 cup buttermilk Use: 1 cup plain yogurt, or 1 cup sour milk (4 tsp white vinegar or lemon juice plus milk to make 1 cup -- let sit for five minutes before using) For: 1 cup sour cream (in baking) Use: 7/8 cup buttermilk or sour milk plus 3 Tbsp butter For: 1 cup sour cream (in salad dressings, casseroles) Use: 1 cup plain yogurt or 3/4 cup sour milk plus 1/3 cup butter For: 1 cup cream Use: 1/3 cup butter plus 3/4 cup milk For: 1 cup corn syrup Use: 2/3 cup granulated sugar plus 1/3 cup water For: 1 cup brown sugar Use: 1 cup granulated sugar plus 2 Tbsp molasses For: 1 3/4 cup confectioners sugar Use: 1 cup granulated sugar, packed For: 1 cup margarine or butter (in baking or cooking) Use: 1 cup hard shortening or 7/8 cup vegetable oil For: 1 square unsweetened chocolate Use: 3 Tbsp cocoa plus 1 Tbsp oil For: 1 ounce semi-sweet chocolate Use: 1 ounce unsweetened chocolate plus 4 tsp sugar For: 3/4 cup cracker crumbs Use: 1 cup bread crumbs For: 1 cup cake flour, sifted Use: 7/8 cup all purpose flour, sifted (1 cup minus 2 Tbsp) For: 1 tsp baking powder Use: 1/3 tsp baking soda plus 1/2 tsp cream of tarter, or 1/4 tsp baking soda plus 1/3 cup sour milk For: 1 Tbsp cornstarch for thickening Use: 2 Tbsp flour For: 1 Tbsp flour for thickening Use: 1 1/2 tsp corn flour, arrowroot, potato flour, or rice flour; or 2 tsp tapioca For: 2 Tbsp tapioca for thickening Use: 3 Tbsp flour Deborah Taylor-Hough (free-lance writer and mother of three) is the author of several popular books including Frozen Assets: Cook for a Day and Eat for a Month, A Simple Choice: A Practical Guide for Saving Your Time, Money and Sanity and her newest book, The Simple Mom's Idea Book. To subscribe to her free email newsletter, Simple Times, send an email to: subscribe-simple-times@hub.thedollarstretcher.com Visit Debi online and read more articles dealing with simple living, frugality, parenting and much more: http://www.simplemom.com/

 

 

 

The Frugal Network
Free Clipart	Frugal Happy Families	Mini Preppers	Scrappy Quilting	Simple Living Toolbox
Be warm, be safe;   save time and money.    Be frugal and be happy.

Home