Run out of baking powder? Combine 1/4
teaspoon baking soda with 3/4 teaspoon cream of tartar.
Cornstarch is often used as a thickener for
fruit cobbler and pie fillings. If you don't have it, all-purpose
flour or quick-cooking tapioca may be used. For each tablespoon of
cornstarch called for in the recipe, use 2 tablespoons flour or
To add a little more fiber to baked goods, it's
fine to replace up to one-third of the white all-purpose flour
with whole wheat flour. (For example, if a recipe calls for 3 cups
all-purpose flour, use up to 1 cup whole wheat flour.)
To add interesting flavor to French toast or
sweet breakfast casseroles, substitute 1/4 cup orange juice for
1/4 cup of the milk used to make the soaking liquid for the bread.
If you're out of unsweetened baking chocolate,
use 3 tablespoons unsweetened cocoa powder and 1 tablespoon
vegetable oil for a 1-ounce square of chocolate.
If you have a cupboard full of spices, there's
no need to buy a special container of pumpkin pie spice. Use 1/2
teaspoon ground cinnamon, 1/4 teaspoon ground ginger, � teaspoon
ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pie
No need to buy apple pie spice for a recipe.
Instead, for each teaspoon of pie spice called for, substitute 1
teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8
teaspoon ground cloves.
Make your own self-rising flour by blending 1
cup sifted all-purpose flour with 1� teaspoons baking powder and
1/8 teaspoon salt.
Use 1 to 2 teaspoons of pure vanilla extract to
flavor recipes calling for a whole vanilla bean.
Some cake recipes call for cake flour. If you
don't have it on hand, blend 1 cup minus 3 tablespoons all-purpose
flour with 3 tablespoons cornstarch. The cake won't be quite as
tender as it would be with cake flour, but it'll come close.
Many old-fashioned pie recipes use lard in the
crust, making it super-flaky and crisp. An equal amount of
vegetable shortening makes a fine substitute, or half shortening,