You’re in the last-minute throes of Christmas baking and prepping for the big meal and you realize in horror that a key ingredient needed for a recipe is missing from your kitchen or has gone bad. What to do? Since you probably can’t run off to the store without some other part of your holiday cooking becoming a casualty, simply swap in these emergency ingredient substitutions.
You’re in the last-minute throes of Christmas baking and prepping for the big meal and you realize in horror that a key ingredient needed for a recipe is missing from your kitchen or has gone bad. What to do? Since you probably can’t run off to the store without some other part of your holiday cooking becoming a casualty, simply swap in these emergency ingredient substitutions.
Emergency ingredient substitutions
Almond meal — For 1 cup, grind 1 cup of sliced almonds with 1 tablespoon granulated white sugar in a blender or food processor until finely ground.
Baking powder — For each teaspoon needed, substitute a mixture of 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar.
Bread crumbs — Swap in crushed crackers, cereal or chips and use the same quantity called for in the recipe.
Buttermilk — The secret to replacing buttermilk in vegan or vegetarian recipes is to make curdled almond or soy milk by mixing 1 tablespoon vinegar into 1 cup of dairy-free milk then letting it stand for 5 minutes.
Baking chocolate — No unsweetened baking chocolate? Substitute 3 tablespoons of unsweetened cocoa powder and 1 tablespoon cooking oil or vegetable shortening for each square of chocolate called for in the recipe.
Cornstarch — For each tablespoon of cornstarch, use 2 tablespoons of all purpose flour.
Self-rising flour — For each cup, substitute 1 cup all-purpose flour mixed with 1-1/2 teaspoons baking powder and 1/4 teaspoon salt.
Tomato sauce — For 1 cup of tomato sauce, mix together 1/2 cup tomato paste and 1/2 cup water.
What are some of your favorite rescue substitutions for everyday ingredients?
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