Ingredient Substitutions

I thought I would do something a little different today!  Instead of a recipe, I am going to post a handy list of substitutions.  I am always searching for a substitute for one ingredient or another because I hate having to run to the store.  (Ha ha With Jay, the days of make a quick run to the store are loooong gone!)  Hopefully one of these tips will help you out the next time you run out of something too!

Buttermilk and regular yogurt can be used interchangeably!  Just keep in mind that if you use vanilla yogurt, you'll need to cut down slightly on the vanilla in your recipe.  You use them in equal amounts too, so if your recipe calls for 1 cup of buttermilk, you can use 1 cup of yogurt and vice versa.   

I really prefer not to use oil when I bake, so I have started substituting butter for oil in all of my recipes.  To do this, just use 125% of the oil called for in your original recipe.  For example, if your original recipe calls for 1 cup of oil, you need to use 1 1/4 cups of butter.  (I am sure that this math can also be reversed to use oil instead of butter, but I have never tried it.)

You can also substitute butter for shortening and vice versa.  You use them in equal amounts, so if the recipe calls for a cup of shortening, you can use a cup of butter instead.

If you run out of brown sugar, you can use regular sugar and molasses.  To substitute for 1 firmly packed cup of brown sugar, use 1 cup of regular sugar and 1/4 cup of molasses.  Also, be sure to subtract 1/4 cup from whatever liquid you are using in the recipe. 

If a recipe calls for heavy cream, you can use 1 cup evaporated milk or 3/4 cup milk plus 1/3 cup butter for every cup of cream called for in the recipe.

Have you ever been 1 egg short for a recipe!?  Next time, use 3 tablespoons mayonnaise or half a banana mashed with 1/2 teaspoon baking powder as a substitute.

I always get frustrated when a recipe calls for a specific type of flour!  But these substitutions seem to work pretty well:
for every cup of Bread Flour called for, use 1 cup regular flour plus 1 teaspoon wheat gluten
for every cup of Cake Flour called for, use 1 cup of regular flour minus 2 tablespoons
for every cup of Self Rising Flour called for, use 7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt

Out of Honey!?  For every cup of honey called for, use 1 1/4 cup white sugar plus 1/3 cup water instead.  It won't taste quite as good as the honey would, but it'll do in a pinch!

For every teaspoon on lemon juice called for, just use 1/2 a teaspoon of vinegar.  You won't get the lemon flavor, but the acid in the vinegar will work the same. 

You can also substitute sour cream for mayonnaise!  I like to use half mayo and half sour cream in a lot of things, deviled eggs especially. 

Instead of Molasses, you can use 3/4 cup brown sugar and 1 teaspoon cream of tartar for every cup of molasses called for. 

These have all helped me out of a tight spot at one time or another!  Do you have any great substitutions that you use?