There is absolutely nothing worse than running out of a crucial ingredient in the middle of a recipe. If it happens to you, try one of these suggestions:
Emergency Recipe Substitutions
1 egg (for baking)= two egg yolks or an egg-sized amount of mayonnaise
1 cup cake flour= 2 Tablespoons cornstarch, then fill will all-purpose flour to one cup
1 teaspoon dry mustard= 1 Tablespoon prepared mustard
1 cup butter or margarine= 1 cup shortening and 1/2 teaspoon salt
1 cup corn syrup= 1 cup sugar and 1/4 cup water
1 cup buttermilk= 1 cup milk and 1 Tablespoon white vinegar
1 cup nuts= 1 cup Grapenuts cereal and 1/4 teaspoon almond flavoring
1 cup light cream= 1 cup undiluted evaporated milk
1 (15-ounce) can tomato sauce= 1 (6-ounce) can tomato paste and 3/4 cup water
1 Tablespoon cornstarch (for thickening)= 2 Tablespoons all-purpose flour
1 teaspoon baking powder= 1/2 teaspoon cream of tartar and 1/4 teaspoon baking soda
1 ounce unsweetened chocolate= 3 Tablesp0ons cocoa powder and 1 Tablespoon butter or margarine
1 cup molasses= 1 cup honey (taste is milder)
1 cup honey= 1 1/2 cups sugar and 1/4 cup water
1 cup sour cream (for baking)= 7/8 cup buttermilk and 3 Tablespoons butter
1 cup heavy cream (for baking)= 1/3 cup melted butter or margarine and 3/4 cup milk
1 cup Ketchup or Chili sauce= 1 cup tomato sauce, 1/4 cup sugar and 2 Tablespoons vinegar
1 cup tomato paste= 1 cup tomato sauce plus 2 Tablespoons all-purpose flour
Wheat Allergies= Rice flour is a fine, powdery flour made from regular white rice. For those with wheat allergies, it makes a good substitute in quick breads, including muffins, cookies, eve cakes. When the recipe calls for 1 cup regular flour, substitute 3/4 cup rice flour. For thickening sauces or gravies, substitute equal amounts of rice flour for wheat flour.
Please feel free to add more in the comments section below is you have one that has worked for you.
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