SUBSTITUTIONS WITH YOGURT

Yogurt is an extremely versatile ingredient. You can use it in several ways with recipes.

Grab a container of flavored yogurt and a bowl of dried granola and take it to work with you. Now you have an excellent breakfast or lunch when you dump the yogurt over your granola instead of milk.

If you have a recipe asking for sour cream, use some plain yogurt instead.

If it is for a dessert, use some flavored yogurt to give your recipe an extra punch.

SOUP STOCK SUBSTITUTION

If you have a recipe that calls for chicken or beef broth you don’t always have to make it from scratch.

Although home made tastes better, you can use any one of these commercial substitutions.

You can buy a can of beef or chicken broth to use in your recipe.

Some will need to be diluted before use so make sure that you read the instructions on the can first or your recipe may turn out too salty.

Instant boullion is usually my preference because it doesn't take up as much room for storage and I can make exactly how much I need.

I will always mix it up with hot water according to the instructions and then let it sit for about 20 minutes for the granuals to totally desolve and for the flavor to develop.

OUT OF BAKING POWDER?

You are making your favorite recipe and you grab the box of Baking Powder only to realize that it is empty!

You don't have time to run to the store, what are you going to do??

You can make up a quick batch by combinging 1 part Baking Soda & 1 part Corn Starch to 2 parts of Cream of Tarter.

It is not perfect, but it will get you by!

BUTTER/MARGERINE SUBSTITUTION

When substituting margarine for butter in recipes, make sure that you do not substitute them for “light” butter/margarine or butter/margarine that is in tubs.

These products are whipped more with or without water and they will contain less fat by volume, therefore your recipe will not have the desired results once it is completed.

SPECIAL STUFFING

If you want to make an extra special stuffing for your turkey or chicken, replace half of the liquid in your recipe with canned apricot nectar.

You stuffing will now have a sweet taste that is sure to please even the pickiest of eaters!

FRESH VS DRIED CRANBERRIES

You are getting ready to prepare a recipe for the holiday season and you notice that it calls for fresh cranberries.

You run down to the store and all that you find are dried cranberries and you wonder if they are ok to substitute.

You can use dried cranberries in most recipes with satisfactory results. You will need to change the quantity though. For each cup of Fresh, substitute 3/4 cup of dried.

If the recipe turns out too dry, you can soak the cranberries in some warm water for about a half an hour before using in your next recipe.

You can use dried cranberries in the place of raisins or currents to add a little extra kick in recipes asking for them.

BAKING SUBSTITUTIONS

Recipe	Replacement
1 Cup Cake Flour	1 Cup minus 2 Tablespoons of All Purpose Flour
1 teaspoon Baking Powder	½ teaspoon cream of tartar plus ¼ teaspoon Baking Soda
1 Package Active Dry Yeast	1 cake Compressed Yeast
1 Teaspoon Cornstarch (to be used as a thickener)	2 Tablespoons Flour

If you are trying to bake and you find that you don’t have some ingredients that you need you can try using these substitutions. Your recipe may not turn out exactly right, but these are close substitutions when you are in a pinch.

BUTTERMILK VS SOUR MILK

Buttermilk and Sour milk are interchangeable.

The difference is you can buy buttermilk, or you can make Sour milk.

Do not ever use milk that is too old, it is much to sour and may contain unsafe bacteria.

Sour milk can be made by adding 1 tablespoon of cider vinegar to 1 cup of milk. Mix well and let sit at room temperature for 10-15 minutes for flavor to develop.