Emergency Baking Substitutions

Written Wednesday, August 13th, 2008 by Penny Hawkins

Has this ever happened to you? You're baking a treat for your family, and suddenly, you realize that you are out of a key ingredient. Or maybe you decide to make dessert on the spur-of-the-moment and you realize that the recipe you've set you heart on calls for a spice you don't have. What can you do? Put everything on hold and run to the store? Forget it and make something else? These are certainly options, but probably not your first choice. Why not try one of these "emergency" substitutions instead?

Allspice: cinnamon; dash nutmeg; or dash cloves

Apple pie spice: for 1 teaspoon, substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and dash ground cloves or ginger

Baking powder: for 1 teaspoon, substitute 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda

Bread crumbs, fine, dry: for 1/4 cup, substitute 3/4 cup soft bread crumbs, or 1/4 cup cracker crumbs, or 1/4 cup cornflake crumbs, or 2/3 cup rolled oats

Cardamom: ginger

Cinnamon: nutmeg or allspice (use only 1/4 of the amount)

Chocolate, semisweet: for 1 ounce, substitute 3 tablespoons semisweet chocolate pieces; or 1 ounce unsweetened chocolate plus 1 tablespoon sugar

Chocolate, sweet baking (such as German's Sweet chocolate): for 4 ounces, substitute 1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons shortening

Chocolate, unsweetened: for 1 ounce, substitute 3 tablespoons unsweetened cocoa powder plus 1 tablespoon cooking oil or shortening, melted

Cloves: allspice; cinnamon; or nutmeg

Cornstarch (for thickening): for 1 tablespoon, substitute 2 tablespoons all-purpose flour

Corn syrup: for 1 cup, substitute 1 cup granulated sugar plus 1/4 cup water.

Egg: 1/4 cup frozen egg product, thawed

Flour, cake: for 1 cup, substitute 1 cup minus 2 tablespoons all-purpose flour

Flour, self-rising: for 1 cup, substitute 1 cup all-purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda

Fruit liqueur: for 1 tablespoon, substitute 1 tablespoon fruit juice

Ginger: allspice; cinnamon; mace; or nutmeg

Ginger root, grated: for 1 teaspoon, substitute 1/4 teaspoon ground ginger

Half-and-half or light cream: for 1 cup, substitute 1 tablespoon melted butter plus enough whole milk to make 1 cup

Honey: for 1 cup, substitute 1 1/4 cups granulated sugar plus 1/4 cup water

Mace: allspice; cinnamon; ginger; or nutmeg

Margarine: for 1 cup, substitute 1 cup butter or 1 cup shortening plus 1/4 teaspoon salt

Mascarpone cheese: for 8 ounces, substitute 8 ounces regular cream cheese

Milk: for 1 cup, substitute 1/2 cup evaporated milk plus 1/2 cup water, or 1 cup water plus 1/3 cup nonfat dry milk powder

Molasses: for 1 cup, substitute 1 cup honey or 1 cup of maple syrup

Nutmeg: cinnamon; ginger; or mace

Pumpkin pie spice: for 1 teaspoon pumpkin pie spice, substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg

Sour cream, dairy: for 1 cup, substitute 1 cup plain yogurt

Sugar, granulated: for 1 cup, substitute 1 cup packed brown sugar or 2 cups stirred powdered sugar

Keep in mind when using any substitution that it may change the taste of your recipe, so add sparingly and taste as you go along.

Tags: emergency baking subsitutions

This entry was posted on Wednesday, August 13th, 2008 at 08:32 am and is filed under Baking Tips. You can leave a response, or trackback from your own site.