Quick Substitutes and Baking Tips

  • Don’t want to wait 30-60 minutes for your butter to get softened? You can soften a stick of butter in the microwave. Unwrap and place microwave safe plate. Cook at 30% power for 15-20 seconds. 1
  • When recipes refer to baking pans, they are referring to metal pans. This is because they produce even, golden surface dishes. If you are like me and you prefer to cook with a glassware (because it dish-washer safe), note that glass dishes bake even faster than baking pans. You might need to modify your baking time on recipes to accommodate this change. 1
  • Evaporated skim milk can replace whipping cream in many recipes. If you decided to cook with reduced-fat evaporated milk, you might notice some changes texture and flavor. 1
  • What is the difference between evaporated milk and sweet condensed milk? Sweetened condensed milk is a mixture of whole milk and sugar where 60% of the water has been removed. Evaporated milk is unsweetened condensed milk. 1
  • Don’t have the fresh herbs on hand? You can substitute one Tablespoon of fresh herbs with one teaspoon of dried herbs. Remember to add at the beginning of a recipe though because it takes longer for dried herbs to come alive. 2
  • Have more fresh herbs from your garden than you can possibly use in the summer time. Cut them up and put them in an ice cube tray – approximately one Tablespoon per slot. Add water and freeze. Once frozen, remove from tray and store in a freezer tight container. This will provide you with fresh herbs when you need them during winter months. 3
  • To make ketchup from scratch: combine 1 c. tomato sauce, 1 tsp. cider vinegar, and 1 tsp.  sugar. Test to your taste liking. 2
  • If you are like me and you aren’t a huge mustard fan, you might not have a bottle in your fridge. I loved this suggestion to if you need to make special kinds of mustard. Combine 1 T. of dry mustard from your spice rack, 1 tsp. of water, 1 tsp. of vinegar (your choice of type), and a pinch of salt. Add honey or tarragon to make different kinds of mustard. 2
  • Have a recipe that calls for buttermilk but don’t want to go to the store and spend a fortune on a ½ quart size? Add 1 T. of lemon juice to a cup of milk. 2
  1.  December 2011/January 2012 issue of Taste’s of Home’s Simple and Delicious Magazine  (Get a free issue by clicking on the link)
  2. Rachael Ray Show featuring Sara Moulton on 2/21/12 (Watch the segment)
  3. Taste of Home Cooking School (Cooking Show in Lee’s Summit on 4/3/12 – $15 tickets went on sale 2/28 through The Examiner)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s