Easy Substitutions

  • Run out of baking powder? Combine 1/4 teaspoon baking soda with 3/4 teaspoon cream of tartar.
  • Cornstarch is often used as a thickener for fruit cobbler and pie fillings. If you don't have it, all-purpose flour or quick-cooking tapioca may be used. For each tablespoon of cornstarch called for in the recipe, use 2 tablespoons flour or tapioca.
  • If you're out of unsweetened baking chocolate, use 3 tablespoons unsweetened cocoa powder and 1 tablespoon vegetable oil for a 1-ounce square of chocolate.
  • If you have a cupboard full of spices, there's no need to buy a special container of pumpkin pie spice. Use 1-1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves for 3 teaspoons pumpkin pie spice.
  • No need to buy apple pie spice for a recipe. Instead, for each teaspoon of pie spice called for, substitute 1 t. ground cinnamon, 1/4 t. ground nutmeg and 1/8 t. ground cloves.
  • Make your own self-rising flour by blending 1 cup sifted all-purpose flour with 1½ teaspoons baking powder and 1/8 t. salt.
  • Use 1 to 2 teaspoons of pure vanilla extract to flavor recipes calling for a whole vanilla bean.
  • Some cake recipes call for cake flour. If you don't have it on hand, blend 1 cup minus 3 tablespoons all-purpose flour with 3 tablespoons cornstarch. The cake won't be quite as tender as it would be with cake flour, but it'll come close.
  • When a recipe calls for 1 cup light brown sugar, use 1/2 cup dark brown sugar and 1/2 cup granulated sugar, or 1 cup granulated sugar and 2 tablespoons molasses.
  • Out of sugar? Use an equal amount of light brown sugar instead. The flavor of the dish will be a bit deeper and, in the case of baked goods, the texture will be moister.
  • Use 3/4 cup dark brown sugar dissolved in 1/4 cup hot water for each cup of molasses called for in a recipe. The flavor will be milder but still deep and rich.
  • ¼ cup oil equals 12 tablespoons (3/4 cup) ground flaxseed. 3 tablespoons flaxseed equals 1 Tbls. oil. Use in breads, cakes and muffins.
  • Substitute ¾ c. applesauce plus ¼ cup oil for 1 cup of oil. Use in breads, cakes and muffins.
  • If you don’t have dipping chocolate on hand you can substitute by adding 2 tablespoons of vegetable shortening for every 2 cups of chocolate chips. You can melt in a small saucepan on very low heat, stirring constantly or use a double boiler (not boiling water). Stir chips and shortening until completely melted and smooth. The melted chocolate will retain its chip shape until stirred.