When you are in the kitchen and you are in the middle of making something and find yourself out of one of the ingredients, the list below will help you find a substitution and allow you to go right ahead and bake what ever your little heart is craving. I found this on her web site and thought it most worthy of sharing with you. Print it out and tape it inside one of your kitchen cabinets so it is handy when you need it. Don’t ever open the cabinet where all my spices are. You will find a whole magazine taped to the inside door. Measurements, pound cake recipes that I use almost weekend, and yes, you would think that I should have them memorized by now, but I am old, memory is fading and I do everything in a hurry, so I don’t trust myself to remember amounts of oil/water or whether it is Baking powder or soda. The only cookie recipe that I can make without even glancing at the written word is chocolate chip cookies, which I have made more times than I care to admit. Of course, once you look at my backside, you might have a pretty good idea how many times I have made them.
Add 1 teaspoon distilled white vinegar to 1 cup fresh milk; let sour for 5 minutes.
Substitute 1 2/3 cups all-purpose flour for 2 cups cake flour.
Corn Meal Mix
Having trouble finding corn meal mix in your grocery store? You can make your own by combining 1 cup corn meal, 1 cup all-purpose flour, ½ teaspoon salt and 4 teaspoons baking powder. You can store it in a tightly covered container for up to 6 months.
1 cup of sugar dissolved in ½ cup water equals 1 ½ cups corn syrup.
1 cup salt, ¼ cup black pepper, and ¼ cup garlic powder.
½ teaspoon of vinegar can be substituted for each teaspoon of lemon juice.
Instead of the water your recipe calls for, try juices, bouillon, or water you’ve cooked vegetables in. Instead of milk, try buttermilk, yogurt or sour cream. It can add a whole new flavor and improve nutrition.
To make your own self-rising flour, add 1 ½ teaspoons of baking powder and ½ teaspoon of salt to each cup of all-purpose flour.
Use 1 cup of plain yogurt, OR 1 cup cottage cheese blended until smooth with 1 tablespoon lemon juice and 1/3 cup buttermilk for each cup of sour cream
Sweetened Condensed Milk
Mix 6 cups whole milk with 4 ½ cups sugar, 1 stick of butter, and 1 vanilla bean (or 1 tablespoon vanilla). Cook over medium heat, reducing liquid, for 1 hour. Stir occasionally. Cool. Yields 4 ½ cups. This can be stored and covered in the refrigerator for several weeks. Cut recipe in half for immediate use.