Substitutions From The Pantry


     Who hasn't been ready to try a new recipe and part way thru realized that you were out of an ingredient? We all have at one time or another! I've actually found it can be a great way to find something new. That's how I came up with my Wild Maine Blueberry Vodka Sauce. It was late and I was  making a blueberry BBQ sauce for a group that was coming in. I realized I was out of vinegar! Looking around the pantry I spotted a bottle of vodka. I thought " hey vodka starts with "V"....." It worked and my pairing of alcohol and fruits was born! 

 

Wild Maine Blueberry Vodka Sauce

     There is a substitution for just about everything especially in baking. No need to run to the store and interrupt your baking. I've put together a list of substitutions that will keep you going. 

substitutions from the pantry

bananas: 3 overripe= 1 cup mashed banana

Baking powder: 1 tsp= 1/2 tsp cream of tartar, 1/4 tsp baking soda, 1/4 tsp cornstarch

baking soda: 1 tsp = 4 tsps. baking powder or 1 tsp potassium bicarbonate + 1/3 tsp salt 

Butter: 1/4 cup buttermilk +1/4 cup unsweetened applesauce+ 1 tsp lemon juice or white vinegar + enough milk to equal 1 cup ( for baking let stand for a few minutes) plain yogurt or sour cream 

butter: 1 cup salted= 1 cup margarine or 1 cup shortening + 1/2 tsp salt, 7/8 cup vegetable oil + 1/2 tsp salt , 7/8 cup lard + 1/2 tsp salt

butter: 1 cup unsalted= 1 cup shortening. 7/8 cup vegetable oil or 7/8 cup lard

buttermilk: 1 cup= 1 cup yogurt, 1 tbsp. lemon juice or vinegar + enough milk to make 1 cup

chocolate, bittersweet: for 1oz= 2 heaping tbsp. unsweetened cocoa powder + 1 1/3 tbsp. granulated sugar + 1 1/2 tsp butter, shortening or vegetable oil

chocolate, semisweet: 1oz = 3 tbsp. unsweetened cocoa powder + 1 1/2 tsp granulated sugar + 1 1/2 tsp butter, shortening or vegetable oil 

chocolate unsweetened: 1oz = 3 tbsp. unsweetened cocoa powder + 1 tbsp. butter, shortening, or vegetable oil 

cloves: allspice

cornstarch: 1 tbsp. ( for thickening) = 2 tbsp. flour

corn syrup ( light): honey, 1 1/4 cups granulated sugar dissolved in 1/4 cup hot water

corn syrup (dark): honey, 1 1/4 cup packed brown sugar dissolved in 1/4 cup hot water

cottage cheese: ricotta cheese

cracker crumbs: 3/4 cup = 1 cup bread crumbs

cream of tartar: 1 tsp = 2 tsp lemon juice or distilled white vinegar 

cream ( half and half): 1 cup= 7/8 cup milk + 1 tbsp. butter

cream (heavy): 1 cup = 1 cup evaporated milk, 3/4 cup milk + 1/3 cup butter

cream of tartar: 1 tsp = 1 tbsp. distilled white vinegar or lemon juice 

cream of mushroom soup: cream of celery soup, cream of chicken soup

egg white: 1 lrg= 2 tsp meringue powder + 3 tbsp. water, 1 tbsp ground flaxseed simmered in 3 tbsp. water

evaporated milk: 1 cup= 2 1/4 cups whole milk, simmered until reduced to 1 cup

all purpose flour: 1 cup + 2 tbsp. sifted cake flour

cake flour: 1 cup minus 2 tbsp. sifted all purpose flour

garlic: 1 fresh clove = 1/2 tsp to 1 tsp minced shallots, 1/8 tsp garlic powder, 1/4 tsp granulated garlic, 1/2 tsp garlic salt ( remove 1/2 tsp salt from recipe)

garlic salt: 1 tsp = 1/4 tsp garlic powder + 3/4 tsp salt

herbs: 1 tsp dried = 1 tbsp. fresh herbs

herbs de Provence: 3 tbsp.= 2 tsp dried thyme + 2 tsp dried savory + 1 tsp dried marjoram+1 tsp dried lavender + 1/2 tsp dried rosemary + 1/2 tsp fennel seeds + 1 crushed bay leaf

honey: 1 cup = 1/2 cup granulated sugar + 3/4 cup maple syrup

Italian seasoning: 2 tsp = 1 tsp dried oregano + 1/2 tsp dried basil + 1/2 tsp dried thyme

ketchup: 1 cup = 1 cup tomato sauce + 1/4 cup granulated sugar + 3 tbsp. apple cider vinegar + 1/2 tsp salt + pinch ground cloves 

lard: 1 cup = vegetable shortening, 1 cup + 3 tbsp. unsalted butter, or bacon fat

marshmallows: 10 minis = 1 large

marscapone cheese: 1 cup = 1/2 cup cream cheese + 1/2 cup sour cream blended until smooth, 3/4 cup cream cheese + 1/4 cup heavy or whipping cream blended until smooth, 1/2 cup ricotta cheese + 1/2 cup heavy or whipping cream blended until smooth

milk, whole: 1 cup minus 3 tbsp. fat-free milk + 3 tbsp. melted butter or margarine

milk: 1 cup= 1 cup sour milk or buttermilk + 1/2 tsp baking soda

milk, sour: 1 cup milk + 1 tbsp. distilled vinegar or lemon juice

milk: 1 cup whole milk= 1/2 cup evaporated milk + 1/2 cup water or 1 cup reconstituted nonfat dry milk + 1 tbsp. butter

nutmeg: pumpkin pie spice, ground mace, ground allspice, ground cinnamon, apple pie spice 

oat flour: 1 cup = 1 1/4 cups old fashioned oatmeal, grounding lender or Ninja

pancetta: Canadian bacon, bacon, prosciutto are all interchangeable

poultry seasoning: 1 tsp = 3/4 tsp dried thyme + 1/2 tsp crushed or rubbed sage + 1/2 tsp dried marjoram + 1/4 tsp ground black pepper

pumpkin pie spice: 1/2 tsp ground cinnamon + 1/4 tsp ground nutmeg + 1/4 tsp ground ginger + 1/8 tsp ground cloves, 1 tsp apple pie spice 

ricotta cheese: cottage cheese

rosemary: summer savory, basil, oregano

shallot: 1/4 cup chopped leeks or red onions + 1/2 tsp minced garlic, 1/4 cup chopped green onions or scallions ( white and lite green parts only)

sherry: sake, port, dry white wine + pinch of sugar

molasses: light or dark corn syrup, honey, pure maple syrup

sour cream: plain yogurt, 1/3  cup melted unsalted butter + 3/4 cup milk + 1 tsp lemon juice

soy sauce: 1 tbsp. = scant 3/4 tsp kosher salt + 1/2 tsp granulated sugar dissolved in 1 tbsp. hot water, teriyaki sauce 

confectioner's sugar: 1 cup= 1/2 cup + 1 1/2 tsp granulated sugar + 3/4 tsp cornstarch, fine ground in blender, food processor or ninja

light brown sugar: 1 cup = 1 cup granulated sugar + 1 to 2 tbsp. molasses, 1/2 cup dark brown sugar _ 1/2 cup granulated sugar

dark brown sugar: 1 cup= 1 cup granulated sugar + 2-3 tbsp. molasses

sweetened condensed milk: 1 14 oz can =1 cup evaporated milk + 1 1/4 cups granulated sugar heated until sugar dissolves

dehydrated onion: 1 tbsp = 1 small fresh onion

mustard, prepared: 1 tbsp = 1 tsp dry mustard

taco seasoning: 1 tbsp. = 2 tsp pure chili powder + 1/4 tsp dried oregano + 1/4 tsp ground cumin + 1/8 tsp garlic powder + 1/8 tsp onion powder + pinch of cayenne pepper + salt

teriyaki sauce: 1/2 cup= 1/3 cup soy sauce + 3 tbsp. rice vinegar + 3 tsp sugar or honey

tomato paste: 1 tbsp. = 2-3 tbsp. tomato puree or tomato sauce, boil until reduced to 1 tbsp

tomato puree: 1 cup = 1/3 cup tomato paste + 2/3 cup water, tomato sauce 

tomato sauce: 1 cup = 1/2 cup tomato paste + 1/2 cup water, 1 cup canned stewed tomatoes blended smooth

vinegar: lemon juice or lime juice ( for dressings, marinades etc)

wine, red: 1 cup = 3/4 cup red grape juice,  + 2 tbsp red  wine vinegar or lemon juice  + 2 tbsp. water ( for marinades) , beef stock ( for sauces and stews) 

wine, white: 1 cup= 3/4 cup white grape juice, apple juice, or apple juice + 1/4 cup white wine vinegar or lemon juice ( for marinades), sherry or vermouth, sake, chicken or vegetable stock ( for sauce and stews)

Worcestershire sauce: 1 tbsp. = 2 tsp soy sauce + 4 drops hot sauce + 1/4 lemon juice + 1/4 tsp granulated sugar 

yeast: 1 package active dry yeast = 1 cake compressed yeast

Yougurt: sour cream, crème fraiche, mayonnaise 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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