Sunday, February 13, 2011

Substitutions Chart

Here is a chart with all the substitutions we use on two pages. It doesn't look like much on your computer screen but if you click on either image, it will open in a new window and you can read it clearly. It will print from the image window. This is a great chart to add to your cooking or food storage notebook.

Substitutions: Seasonings, Miscellaneous

Use instead of...

bread crumbs
  • oatmeal in meatloaf
  • cracker crumbs or crushed cornflakes for coating chicken, topping casseroles, etc.

  • chicken broth or stock
  • bouillon (jar will tell you the quantity for fluid measure)

  • ground beef
  • grated carrot, zucchini and/or potatoe for up to 1/2 of ground beef in sloppy joes, spaghetti sauce, taco meat. Cooked wheat kernels are also good.

  • fresh herbs
  • use 1 teaspoon dried herbs to replace 1 tablespoon fresh herbs

  • pizza topping
  • bacon bits (real or TVP) - rehydrate and sprinkle
  • Saturday, February 12, 2011

    Substitutions: Eggs & Chocolate

    Use instead of

    unsweetened baker's chocolate
  • 1 teaspoon margarine + 1 tablespoon cocoa for 1 ounce baker's chocolate

  • eggs
  • use 1 1/2 tablespoon pumpkin per egg (Use in pancakes, waffles, chocolate chip cookies (but not in brownie mixes. No change in flavor.)

  • 1 tablespoon flax seed meal + 3 tablespoons water per egg

  • unflavored gelatin
    1 egg: 1 teaspoon gelatin + 3 tablespoons cold water + 7 teaspoons boiling water
    2 eggs: 2 teaspoons gelatin + 1/3 cup cold water + 1/2 cup boiling water
    3 eggs: 1 tablespoon gelatin + 1/2 cup cold water + 1/2 cup boiling water

    Before baking:
    1. Place bowl in cold water
    2. Sprinkle gelatin to soften, mix thoroughly with spoon
    3. Add boiling water until gelatin is dissolved
    4. Place in freezer to thicken while mixing cake or cookies (can refrigerate but takes longer)
    5. When time to add eggs, take thickened gelatin from freezer/refrigerator and beat till it's frothy (MOST IMPORTANT!)
    6. Add
  • 1 heaping tablespoon soy flour + 1 1/2 tablespoons water per egg

  • okara (soy pulp) - use 1 teaspoon per egg

  • omit in pancakes and waffles: add 1/2 cup water instead
  • Friday, February 11, 2011

    Substitutions: Dairy Products & Liquids in Baking

    Instead of ...

  • use 1 tablspeoon vinegar + enough milk to make a cup (if the recipe calls for a cup)

  • cheese
  • use sharp cheddar cheese in cooking; you ned a lot less for the same amount of flavor

  • cottage cheese
  • use yogurt to replace all or part in baked goods

  • cream cheese
  • use an equal amount of yogurt in cheesecake

  • evaporated milk
  • fresh milk + enough powdered milk to make the consistency of evaporated milk. Probably not best to use in a recipe where evaporated milk is the main ingredient. It works in pumpkin pies.

  • milk
  • powdered milk for baking (or drinking)

  • sour cream
  • yogurt in equal amount in cakes, breads, cookies
  • mix cottage cheese in the blender to make a good sour cream substitute

  • water
  • diet 7-Up or Sprite in Jell-o

  • liquid in baking
  • use whey drained from yogurt (It may change the texture of crust on bread.)

    liquid ingredients in a brownie mix
  • use 1 can black beans mashed or 1 1/2 can home-cooked black beans mashed (This is the only addition to the mix.)
  • Thursday, February 10, 2011

    Substitutions: Fats, Butters, Oil, Shortening

    You'll notice that there are several opinions presented for some of these substitutions. We recommend that you experiment yourself. Comments with your experiences are welcome!

    Instead of...

    butter or shortening
  • use half peanut butter in chocolate chip cookies or other cookies you'd like a peanut butter flavor

  • 3 tablespoons flax seed meal per 1 tablespoon fat or oil

  • butter
  • use applesauce in equal amount plus a little flour (check for consistency)

  • use pumpkin in equal amount for cookies, breads, muffins, etc.

  • oil
  • applesauce to replace part or all of the oil in cakes, muffins, cookies, etc. May change flavor slightly. Another sister told us that this substitution gives a spongy/rubbery consistency and muffins stick to the papers. She recommended using half oil, half applesauce.

  • pumpkin to replace all oil in baked goods, or up to half

  • use applesauce to substitute for up to half of the amount of oil in a baking recipe

  • use light olive oil (not extra virgin)

  • shortening
  • pumpkin in equal amount

  • cooked, mashed white beans work with up to half the shortening replaced with beans. Experiment to replace an increased amount.
  • Wednesday, February 9, 2011

    Substitutions: Dry Baking Supplies

    Use instead of...

    baking powder
  • 1/2 teaspoon cream of tartar + 1 teaspoon baking soda per teaspoon baking powder

  • flour
  • oatmeal: replace 1/4 cup flour in original recipe with oatmeal (for muffins, cookies, bread)
  • cornstarch (as a thickener)
  • uncooked white beans - grind in wheat grinder (the flavor will change slightly)
  • whole wheat flour to replace half the white flour for cookies, breads, sweets (resulting product will be a little denser

  • salt
  • use 1/4 to 1/2 less than the amount called for in baking, oatmeal, etc.

  • sugar
  • honey to replace part of the sugar (experiment for consistency depending on what you're baking). Used in baked goods it keeps the foods more moist. Do not use in pudding.
  • less sugar. Reduce sugar by half in baked goods
  • molasses. Use the same amount (or less if concerned about fluid consistency)
  • in hot cereal add a little vanilla after cooking and you need a lot less sugar.
  • Substitutions We Use

    A year or so ago we ask the sisters in the ward to tell us what substitutions they used for various baking/cooking products, either for health reasons or if they ran out of an item. I'll post these in groups over the next few days. On the last day, I'll post a scanned copy of a chart we made which you'll be able to print and put in your food storage notebook.

    As I post the information, I'll add the appropriate label for each item so you'll be able to find it easily if you come back. The categories will include dry baking products; butter, shortening, oil; eggs; liquid baking products; diary products; and possibly more. I'll know more as I organize these by category instead of alphabetically.