February 18, 2011
Substitutions
We ran out of powdered sugar right in the middle of Valentine cookies this week. I did a quick search on the internet and found that you can MAKE powdered sugar – can you believe it? Here’s the super simple recipe – for every cup of sugar add a tablespoon of corn starch and blend in a food processor or blender until it reaches the proper powdery consistency. The result? No difference in how quickly they disappeared with the “homemade” powdered sugar – yummy cookies and frosting and this mama didn’t have to run to the store.
Do you have a favorite substitution tip to share?
and for some details….
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Mindy Says
Thanks for sharing. The cap that comes on the extract bottles measures a teaspoon. I always use the cap because at that point my teaspoon is dirty from measuring something else.
http://mindy-thislittlelightofmine.blogspot.com/2010/12/baking-quick-tip.html
Tanya Says
I recently made a recipe that called for sour cream. I didn’t have any, so thought, no problem, I’ll sub in Greek yogurt (lower fat, higher protein, tastes pretty much the same). Oops, the kids emptied it. No buttermilk, either. So lacking all the usual substitutions, I opened a can of evaporated milk and added 1 1/2 tbsp of white vinegar. Stirred it up and added it in place of sour cream. Worked brilliantly.
Melissa Says
I did a whole blog post on substitutions – mostly for baking (i.e.: no eggs, use 1 Tbsp. ground flax seed and 2 Tbsp. water, or 3 Tbsp. mashed banana, or 2 Tbsp. applesauce…) Here are the rest:
http://tillieisms.blogspot.com/2011/01/cheating-your-way-through-kitchen.html
Felicia Says
If you are all out of Ricotta Cheese, you can use cottage cheese! Just stick in your blender for a minute and substitute!
allthingsfee.blogspot.com
Rachel Says
Plain yogurt + milk = buttermilk!