Serving up veggies in all of our products!

Friday, July 23, 2010

Substitutions for Baking

Let us save you a trip to the store the next time you have the urge to bake, but find yourself short on one key ingredient. Below are some simple substitutions that will feel like a godsend when they come in handy. Happy baking!

allspice: for 1 teaspoon ground allspice, use 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.

baking powder: for 1 teaspoon baking powder, use 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar and 1/4 teaspoon corn starch.

buttermilk: for 1 cup of buttermilk, use 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes. Alternatively, use 1/2 cup plain yogurt plus 1/2 cup milk.

flour, cake: for 1 cup of cake flour, use 2 tablespoons of corn starch plus enough all purpose flour to equal 1 cup.

flour, self-rising: for 1 cup self-rising flour, use 1 1/2 teaspoons baking powder and 1/4 teaspoon salt plus enough all-purpose flour to equal 1 cup. 

sugar, dark brown: for 1 cup dark brown sugar, use 1 cup firmly packed light brown sugar plus 1 tablespoon molasses. Alternatively, use 1 cup granulated sugar plus 3 tablespoons molasses. 

sugar, light brown: for 1 cup light brown sugar, use 1/2 cup firmly packed dark brown sugar and 1/2 cup granulated sugar. Alternatively, use 1 cup granulated sugar plus 2 tablespoons molasses.

sugar, powdered (confectioners): for 1 cup of powdered sugar, use 1 1/4 cup granulated sugar plus 1/8 teaspoon cornstarch processed in a food processor fitted with a metal blade.


No comments:

Post a Comment