Cake Flour Recipe:

Add two level tablespoons of corn starch to a one cup measuring cup, then fill with bread flour. Sift three times then use as needed.

Self Rising Flour Recipe:

In a one cup measure, place 1 1/2 tsp baking powder and 1/2 tsp salt, then fill to top with flour. Mix well and store in an airtight container if not used right away.

Half And Half Cream Substitute:

In a one cup measure, place 3 TBS + 1 1/2 tsp of melted butter. Top up the cup with whole milk. You can also use an equal measure of evaporated milk as a half and half cream substitute.

Buttermilk Substitute:

In a one cup measuring cup, add 1 TBS of vinegar or lemon juice, then top up the rest of the measuring cup with milk. Set aside for 5 minutes, stir, then use as buttermilk in the recipe.

Sour Cream Substitute:

1/3 cup milk + 2 tsp. lemon juice + 1 cup cottage cheese.

Process in a blender until smooth.

Graham Cracker Crumb Crust Substitute:

In a pinch you can use crushed corn flakes in place of graham cracker crumbs.

Recipe for crust: 2 cups crushed corn flakes (use the non-frosted corn flakes), 1/3 cup melted butter, 2 TBS sugar. Gradually add the melted butter to the crushed corn flakes and sugar. Mix well and press into pie plate (8"or 9"). Bake at 350° for 10 minutes.

Chocolate Squares Substitute:

3/4 cup unsweetened cocoa & 1/4 cup melted Crisco (substitution for 4 ounces unsweetened chocolate squares).

Soy Sauce Substitute Recipe:

Mix 3 TBS molasses, pinch of ground ginger, 2 TBS Worcestershire sauce, and a little flour.

Balsamic Vinegar Substitute:

  •  1 tablespoon cider vinegar plus 1/2 teaspoon sugar = 1 TBS balsamic vinegar

  •  1 tablespoon red wine vinegar plus 1/2 teaspoon sugar = 1 TBS balsamic vinegar; or equal amount of sherry or cider vinegar.

Molasses Substitute:

Honey; Dark Corn Syrup; Maple Syrup

Lemon Juice Substitute:

2 tablespoons lemon juice = 1 tablespoon vinegar.

Egg Substitute Recipes

It’s recommended not to replace more than 2 eggs per recipe.

  •  1 tsp baking powder + 1 1/2 TBS water + 1 1/2 TBS oil

  •  1 tsp baking powder + 1 TBS water + 1 TBS vinegar

  •  2 TBS water or milk + 2 TBS flour + 1/2 TBS shortening + 1/2 tsp baking powder

  •  1 TBS vinegar + 1 tsp baking soda

  •  2 TBS lemon juice + 1 tsp baking soda

  •  1 TBS cornstarch + 3 TBS water for each missing egg

  •  2 TBS arrowroot flour

  •  2 TBS potato starch

  •  1 TBS tapioca starch + 1/4 cup warm water
      (mix well & allow to gel a bit before using)

  •  1 tsp yeast dissolved in 1/4 cup warm water

  •  1/2 banana, mashed (medium size) + 1/4 tsp baking powder

  •  2 TBS applesauce

  •  3 TBS mayonnaise

How To Make Your Own Brown Sugar

Mix ingredients together well with a fork or with your hands.

Store in an airtight container or sealed plastic bag.

Recipe #1 (makes 1 cup)

  •  1 cup Sugar (white)


  •  1 TBS Molasses (for light brown)

         or 
2 TBS Molasses (for dark brown)

Recipe #2 (makes 3 cups)

Recipe #3 (makes 9 pounds)

  •  9 lbs Sugar (white granulated)


  •  1 lb Molasses

Tips:

Try different varieties and measurements of molasses to see what you like best.

The darker the color of the brown sugar the stronger the flavor.

Taken from www.tipnut.com