Baking Recipe Substitutions to the Rescue

Baking substitutes can save the day (and the recipe). Busy cooks often find out at the last minute that they are out of an ingredient needed for that favorite dessert recipe. Here are some baking substitutions that can be used for those missing ingredients.

Baking powder recipe substitution: If a recipe calls for 1 teaspoon of baking powder, substitute 1/4 teaspoon of baking soda plus ½ teaspoon of tartar. Baking powder is used for leavening (a cooking term meaning rising, keeps the baked item from being flat).

Baking chocolate: The recipe substitution for 1 square (1 ounce) of baking chocolate is 3 tablespoons of cocoa and 1 tablespoon of oil or shortening recipe substitution: Baking chocolate comes solid bar form.

Unsweetened pre-melted chocolate: For 1 ounce or 1 envelope of pre-melted unsweetened shortening, the recipe substitution is 3 tablespoons cocoa and 1 tablespoon of oil or melted shortening. Premelted chocolate is used in many cookie, cake and candy recipes.

Semi-sweet chocolate: For a recipe ingredient of 1 cup (or a 6 ounce package) of semi-sweet chocolate, substitute it with 6 tablespoons of cocoa, 7 tablespoons sugar and 1/4 cup of shortening.

Cornstarch: The recipe substitution for 1 tablespoon of cornstarch is 2 tablespoons of flour or 2 teaspoons of quick cooking tapioca. Cornstarch is a starch made from corn that is used for thickening.

Self rising flour: For one cup of self rising flour, the baking substitution is 1 cup of all purpose flour, ½ teaspoon of salt and 1 teaspoon of baking powder. Self rising flour is used in bread products (rolls, cakes, etc.)

Fresh herbs: For 1 tablespoon of fresh herbs, substitute 1 teaspoon of dried herbs. Herbs enhance flavor to varying degrees depending on the particular herb. Experiment and adjust to your personal taste buds!

Sour milk: For recipes calling for 1 cup of sour milk, add 1 tablespoon lemon juice or vinegar to 1 cup of sweet milk as the recipe substitution and let it stand for 5 minutes.

Miniature marshmallows: For 10 miniature marshmallows in a recipe, substitute with 1 large marshmallow. Miniature marshmallows will melt faster than the large marshmallows. When melting marshmallows, keep the temperature low and stir frequently to keep from scorching. Use scissors dipped often in water to keep marshmallows from sticking if cutting marshmallows.

Brown sugar: The recipe substitution for ½ cup of brown sugar is 2 tablespoons of molasses in ½ cup of granulated sugar.

When using recipe substitutions, favorite recipes can taste the same. Using baking substitutions can help ease some of that last minute stress when you discover you don't have a recipe ingredient.