BAKE ON WITHOUT RUNNING TO THE STORE

 

 

It makes no difference how close or how far you live from a store, when you are in the middle of a recipe, the last thing you want to do is run for one ingredient.

No matter how hard you try to keep the pantry stocked, we have all had times when we start a recipe and find we are amiss of a certain ingredient. Maybe you decide on the spur of the moment that you want to try a certain dish and think you have what it takes, only to find you are one ingredient shy.

Especially during the holiday season when we are all doing extra baking and cooking, being able to use what is at hand can be extra rewarding.

It was during one of these times that I looked for a substitution ingredient that I discovered there is a whole host of them out there. On top of that, many staples that you use can be made right in your own kitchen instead of purchased. This guarantees that they are not only fresher, but also that you can make just the amount you need at the moment.

It all started with buttermilk for me. I can’t count the number of times that a recipe called for buttermilk. So, I would buy a container and end up only using a portion of it, with the rest being tossed out. What a waste. As it turns out, to make a cup of buttermilk, it only takes one tablespoon of white vinegar in a cup of milk.  Who doesn’t have milk and vinegar in their pantry?

 

OTHER MAKE-AT-HOME STAPLES

Other everyday staples can easily be made at home as needed. These include:

*Milk. Sometimes it does make a difference in a recipe if you exchange whole milk for skim milk or vice versa. The recipe’s creaminess depends on a certain type. Of course, you will always have the opposite variety than is called for in the recipe.

One tablespoon of melted butter added to skim milk will give you a cup of whole milk for cooking. It will not be homogenized so you probably won’t want to drink it, but it will be fine to use in recipes.

To make one cup of cream, just bump it up a notch. Add a tablespoon of melted butter to one cup of whole milk.

*Butter. I have made this many times…often by mistake. When whipping heavy cream, I like it to have really stiff peaks. Well, there is a fine….really fine….line between stiff peaks and butter. It happens really quick.

 

If making butter is your intention, just beat heavy cream until it separates. This is really where the magic happens. The curds on top are butter and the watery substance in the bottom is buttermilk, so you actually get a “two-for!” Just squeeze the curds to get all the whey out and add a little salt for salted butter.

 

*Evaporated milk and condensed milk. First of all, these are NOT interchangeable. They are also usually pretty pricey at the store and do not have a long shelf life. Your best bet is to make them as needed.

For evaporated milk, it is exactly what it says it is…evaporated milk. Simply simmer milk over medium heat until the water evaporates and it reduces down to a thick, creamy milk. Usually, 2 ¼ cups of milk will yield one cup of evaporated milk.

To make sweetened condensed milk, whisk together 2 cups of milk and ¾ cup sugar, honey or maple syrup. Bring to a low simmer and continue whisking until it has reduced about half, about 30 minutes. Remove from heat and stir in 4 tablespoons salted butter and one teaspoon vanilla. This yields about a cup and a quarter of condensed milk that can be used just as store boughten in your favorite recipes.

*Cream cheese. Heat 4 cups whole milk until you have a rolling simmer. Turn the heat down to medium and add two to three tablespoons of lemon juice one tablespoon at a time in one-minute intervals. Stir until it separates completely. There will be a green liquid on the bottom….this is normal…and thick curdles on top. Strain the curds over cheesecloth and then put in a food processor and process until smooth. Add a half teaspoon of salt and use as regular cream cheese or add other herbs and seasonings.

*Pumpkin pie spice. This time of year, it’s all things pumpkin and then the season’s spices are tucked away until next year. Make your own pumpkin pie spice with staples you use all year by combining 3 tablespoons of cinnamon, 2 teaspoons of ginger, 2 teaspoons of nutmeg, 1 ½ teaspoons allspice and 1 ½ teaspoons of cloves.

 

OTHER COMMON SUBSTITUTIONS.

 

*Sweeteners. Brown sugar and white sugar can be substituted one for one as can be molasses, corn syrup, maple syrup and honey. Just substitute solids for solids and liquids for liquids. There will be slight differences in flavor. Honey is really sweet so experiment with ratios.

 

*Fats. One cup of oil equals one cup of butter or one cup of shortening. If a recipe calls for a liquid fat, stay with that and vice versa. There are also slight differences with browning and other characteristics between the fats.

*Flour. All purpose flour is exactly what it says it is, all purpose, although it requires different proportions in substitutions. One cup of all purpose equals 1 1/3 cups cake flour or 1 cup of bread flour.

*Leavening agents. Baking soda needs to be activated by another acidic ingredient whereas baking powder can stand alone. Three teaspoons of baking powder can replace one teaspoon of baking soda. To substitute for one teaspoon of baking powder, mix a half teaspoon of baking soda with one teaspoon of lemon juice or vinegar. Another substitution for one teaspoon of baking powder is one quarter teaspoon of soda a half teaspoon of cream of tartar.

*Eggs. For one whole egg in baking, substitute one tablespoon of ground flaxseed with either three tablespoons of water or mayonnaise or one quarter cup of applesauce.

*Applesauce. This has become my newest best friend when baking. It can be substituted for the fat in a recipe, either on a one for one ration or for half the fat. It can also replace some of the sugar in a recipe.

*Sour cream. Greek yogurt replaces sour cream on a one-to-one ratio in recipes or substitute with one cup cottage cheese and four tablespoons of milk and two teaspoons of lemon juice added.

*Wine. If you don’t have wine or prefer not to use alcohol, white wine vinegar as well as apple cider and apple juice are good substitutes. Vinegar works well in savory dishes whereas apple cider or juice works in sweet dishes.

*Salt. If trying to cut down on salt, try various spices to tantalize the tongue. Citrus and garlic add lots of flavor.

*Unsweetened chocolate. Three tablespoons of carob powder and three tablespoons of water replace one square of unsweetened chocolate.

These are some of the common substitutions that will save you running to the store and wasting excess food in the long run. There are many more out there and they all make for simpler, fresher recipes.