Ingredient Substitutions
In light of current situations, I have decided to start a series of posts to help during this stressful time. I have lived out of my pantry before. I did it the whole month of January this year, and I have gone as long as 3 months without going to the store. I am starting today with a list of ingredient substitutions, but will be adding more in the days ahead. I hope this can help people get through, without stressing out quite as much.
Feel free to ask for help with other questions you might have and I will try to answer them as best I can.
Did you ever find yourself in the middle of cooking, only to find you are missing an ingredient? Maybe its a baking ingredient that you don’t use that often, so you don’t keep on hand.
Cake flour is a good example. I don’t have that many recipes that call for cake flour, so I don’t keep it on hand. I don’t need to really. Did you know you can easily make your own cake flour? There are a couple of ways to “make” cake flour when needed.
Cake flour isn’t the only ingredient you can make at home. You might be surprised at some of the substitutes you have around already. There are lots of ways you can make what you need, or find something that will work just as well. Here is a collection of some substitute solutions I have accumulated over time. Helpful for the next time you reach for something only to find you are out of it.
Cake Flour
Rather than keeping cake flour on hand, you can add lib in a pinch. There are 2 ways to substitute.
For each cup of cake flour you can measure 1 cup of regular all purpose
flour and then just remove 2 table spoonfuls of the flour.
Some recipes also call to remove the 2 table spoons of regular flour
and replace them with 2 tablespoon of cornstarch. I’ve tried both
methods in baking and have had fine results either way. It is important
that you measure the flour correctly to begin with. Flour should always
be spooned into the measuring cup and then leveled off with a knife.
For a larger amount:
7 cups flour
1 c. cornstarch
Sift together and store until ready to use.
Self-Rising Flour
8 c. flour
5 T. Baking powder
2 T. sugar
1 T. salt
Combine all ingredients and store in an airtight container. Keeps for several months.
Cornstarch
To replace 1 tablespoon of cornstarch you could use:
2 tablespoons flour or 1 tablespoon arrowroot or 4 teaspoons quick cooking tapioca or 1 tablespoon potato starch
Light Brown Sugar
Combine 1 cup white sugar with 2 tablespoons of molasses. Note: for dark brown sugar increase molasses to 3 tablespoons.
Sweetened Condensed Milk
1 c. dry non-fat milk
2/3 c. sugar
1/2 c. boiling water
3 T. butter or margarine melted and hot
Combine all ingredients in a blender until smooth. Can be stored in the fridge and used within 3 days. This is the same as 1 14 oz. can.
Baking Powder
To replace 1 teaspoon you could use 1/3 teaspoon baking soda plus 1/2 teaspoon cream of tartar
Pie Crust Mix
5 1/3 c. flour
1 T. salt
2 1/3 c. shortening, butter or lard
Sift together flour and salt, and then cut in shortening to resemble coarse crumbs. Store in an airtight container until ready to use. To use lightly measure 1 1/3 c. mix into a small bowl. Begin adding cold water 1 tablespoon at a time, using about 4-5 table spoons all together. After each addition of water toss mixture with a fork and start to press it together. As soon as dough will hold together without being sticky, wrap in plastic wrap and chill about an hour. This will make 1 crust and an entire batch will make about 6 crusts.
Biscuit Mix (like Bisquick)
8 c. flour
1 c. powdered milk
1 c. powdered buttermilk
1/4 c. baking powder
1 T. salt
1 ½ c. shortening*
In large bowl combine dry ingredients and mix well. Cut in shortening until mixture resembles coarse crumbs. Store in a tightly closed container and use in 1-2 months. Makes 10 cups.
* You can use butter or coconut oil in place of the shortening- but store mix in the fridge.
Biscuit Mix 2
10 c. flour
½ c. sugar
1/3 c. baking powder
1 T. salt
2 c. shortening
Mix dry ingredients well. Cut in shortening until it resembles coarse crumbs. Store in an airtight container and use within 3 months. Makes 13 cups.
Aquafaba
Aquafaba is a meringue substitute, using the liquid from a can of garbanzo beans instead of egg whites. Handy for people allergic to eggs and for vegans, too. Not sure who figured this one out, but it is a fun and tasty substitute.
liquid from a can of garbanzo beans
2-3 t. cream of tartar
sugar to taste- granulated or powdered
1 t. vanilla – or other flavoring- optional
In mixing bowl, place liquid and cream of tartar and beat until mixture looks foamy and thick. Sweeten with sugar, a few tablespoons at a time until desired sweetness is achieved. The longer you whip, the better this works. Whip for at least 10 minutes. Add flavoring, if using. You can also add food coloring, if you like. Makes about 2 cups. Store in fridge. For best results, place finished aquafaba in a strainer and prop over a bowl until you are ready to use it. It seems to hold up better this way. Any liquid that forms, will drip off into the bowl below.
Taco Seasoning
4 t. onion powder
3 t. chili powder
1 t. cornstarch
1 t. garlic powder
1 t. cumin
½ t. oregano
1/8 t. cayenne pepper
Mix and store in a cool, dry place. This is the same as 1 packet of taco seasoning mix.
Homemade “Corn” Syrup
2 cups granulated sugar
3/4 cup Water
1/4 tsp. Cream of Tartar
dash of salt
Combine all in a large, heavy stainless steel pot. Stir and bring to a boil. Reduce heat to a simmer and cover with lid for 3 to 4 minutes to get the sugar crystals off the sides of the pan.
Uncover and cook to softball stage, 238 to 240 degree’s F. or when a small amount is dropped into cold water and does not hold its shape; stir constantly. Cook for another minute.
Cool and store in covered jar at room temperature, will keep well for 2 months at room temperature.
For dark corn syrup add 1/4 cup molasses
Chocolate Substitutions
To substitute cocoa for unsweetened chocolate in a recipe combine 3 tablespoons of cocoa and 1 tablespoon of fat.
Unsweetened chocolate can be turned into semi sweet chocolate by adding 1 tablespoon of sugar to each melted ounce. Three ounces of unsweetened chocolate and 3 tablespoons of sugar will equal 4 ounces of semi sweet chocolate.
Corned Beef Quesadillas
For those of you with leftover corned beef, you might want to try making corned beef quesadillas. You could use a number of fillings, including perhaps, a Reuben quesadilla.
I used a combination of cheese, corned beef, caramelized onion and spinach. It came out so tasty.
The quesadilla make a great lunch dish- maybe served with a salad. You can also serve them as appetizers or a fun snack.
Make sure any fillings are not too wet- they will cause the tortilla to be soggy, instead of crisp. I like to cook most of my veggies first, to wilt them down and remove some moisture. I also drain any veggies that are really wet.
Cheese can be sliced thin, or shredded. Corned beef should also be in thin slices or shredded.
You have options for how you want to cook your quesadillas. You can cook in a little oil, in a skillet, cooking until golden brown on both sides. You can brush them with oil and bake in the oven. You can also grill them. The important thing is to get them crisp. No microwave cooking for this recipe.
Don’t be afraid to be a little creative. You can serve them as is, or with a dipping sauce on the side.
Corned Beef Quesadillas
4 large flour tortillas- 8-inch or larger
8 oz. corned beef, sliced thin or shredded
1½ c. shredded cheese or 6 oz. sliced cheese- I used sharp cheddar
12 oz. fresh spinach, cooked down in a little oil or 10 oz. box frozen spinach, thawed and squeezed dry
1 sweet pepper, seeded and diced
2 medium onions, sliced thin and cooked in oil or butter until wilted down and golden- season with salt and pepper
Whole grain mustard, optional
Mayo- mustard
Oil for frying or brushing the tortilla before grilling
Get all your ingredients prepped before starting. If baking in the oven- have oven preheated to 425 degrees. Place tortilla on a work surface and brush with mustard and mayo, if you are using them. Place 2 oz. of corned beef on the tortilla. Keep all the ingredients on one half of the tortilla, since you will be folding it in half. The mayo and mustard can be spread over the whole tortilla. Top the corned beef with ¼ of the cheese, spinach, pepper and onions. Fold in half, set aside. Repeat with remaining ingredients. You will have 4 tortillas, filled and folded in half. Cook one of several different ways. I heated a skillet, added oil, and cooked the quesadillas until golden brown on both sides. You can place them on a baking sheet and bake in the oven until crisp and golden. You can also brush the outsides of the quesadillas with a little oil and grill, turning until golden on both sides. Cut in wedges to serve. Makes 4.
Irish Shortbread
If you are looking for an Irish dessert for St. Patrick’s Day, you might want to make these shortbread cookies. They are everything a shortbread should be. They have the classic shortbread crumbly, tender texture that is buttery at the same time. I think the phrase is melt in your mouth.
These are a little different than other shortbread, though. For starters, you add cornstarch to the dough. The cornstarch helps the cookie to be extra tender. You also melt the butter before adding it to the rest of the ingredients.
It could not get any easier. I pressed the dough into a 9×9-inch pan to bake. Once in the pan, I score the dough before baking, then cut the shortbread again once baked and cooled.
I will say that shortbread aren’t the prettiest cookies on the plate- but they are wonderfully tasty.
So here is the recipe. They also call for self-rising flour. If you don’t have self-rising flour- the recipe for making your own follows the shortbread recipe.
Irish Shortbread
1 c. butter (preferably unsalted)
2 1/4 c. self- rising flour (see note)
3/4 c. cornstarch
1/3 c. sugar, plus extra for sprinkling on top
Melt butter and allow to cool slightly. In medium bowl combine remaining ingredients. Stir in butter and mix until dry ingredients are thoroughly coated. Press into 7×11-inch glass pan (8×8 or 9×9-inch pans are OK). Sprinkle with extra sugar and score with a knife into 1×1-inch pieces. Bake in a preheated 325-degree oven for 30-40 minutes, until edges begin to brown. Cool in pan and cut on score marks. Makes about 6 dozen squares, depending in pan size used.
Note: If you don’t want to buy self-rising flour here is an easy recipe to make your own. It works in any recipe that calls for self-rising flour.
Self-Rising Flour
8 c. flour
5 T. Baking powder
2 T. sugar
1 T. salt
Combine all ingredients and store in an airtight container. Keeps for several months.
Right out of the oven
Corned Beef Hash
Seemed like a good time for comfort food. My mom used to make the best hash. Making hash for lunch yesterday, gave me a chance to think about her. She taught me so much about cooking- and life.
I didn’t have any specific recipe for hash, so I made a point of writing down what I did, and measuring ingredients, so I could share the recipe with you.
The hash tasted a lot like my mom’s. That made me smile and gave me some comfort. Here is the recipe. Hope you give it a try.
Corned Beef Hash
2 T. oil, butter or bacon fat
2-3 medium onions, peeled and chopped
1-1½ lbs. potatoes, about 4-5 medium, cooked and cut in cubes
1 lb. corned beef, cut into ½- inch cubes
¼ c. fresh parsley
Salt and pepper
Eggs, optional
In skillet, heat up your fat of choice. Cook onions over medium heat until translucent. Add cubed potatoes and cook until potatoes and onions are starting to brown. Rather than constantly stirring, I let the potato and onion mixture cook a few minutes, then turn over sections with a spatula. It seems to get them brown faster. Add the corned beef and continue cooking until everything is starting to get a little crispy. Add the parsley and season to taste with salt and pepper. At this point you can serve it. I like to add the eggs. To add the eggs, crack and add eggs, one at a time, to the pan. Keep some space between the eggs, if you can. Turn heat down to medium low and cover the pan. It should take about 5 minutes for the eggs to cook, with the whites firm and the yolks runny. Try not to keep peeking. I know you want to, but every time you remove the lid, the heat dissipates. Wait 3 minutes to check the first time, if you can. Don’t set the heat too high, or you will burn the bottom of the hash while the eggs cook. I usually add one egg for each person I am serving. Feel free to allow more eggs per person, depending on your guests. Serves about 4.
Note: You have to get the potatoes cooked in some way. I just baked them in the microwave, then peeled and diced them. Boil, bake, steam, your choice. Just get them cooked before you start. I removed the potato skins, but only because I had a few spots on the potatoes. You don’t have to peel them, if you don’t want to.
Corned Beef Calzones
I thought this might be a nice time to share this recipe. Seems like a lot of people are cooking with corned beef in the next few days. If you have leftover corned beef, you can use it in these tasty calzones. You can also used deli slice corned beef.
I made these for a friend a while back and we were talking about them the other day. I decided to make them again.
They are almost a Reuben, but I didn’t include the sauerkraut. You could, if you liked. I sometimes make these with thousand island dressing inside them as well, but I decided to leave it out and serve it on the side instead. I thought I would share the recipe with you.
Corned Beef Calzones
3 ¼ c. flour
1 c. rye flour
1 T. sugar
1 t. salt
1 package quick-rising yeast
1⅓ c. hot water
1 T. oil
1 lb. thin sliced corned beef
8 oz. shredded Swiss cheese
1 egg , beaten
Caraway seeds, optional
Set aside 1 cup of the all-purpose flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Cover dough and let rest 20 minutes. Divide dough into 8 pieces and roll one piece into a 6-8 -inch circle. In the middle of the dough place 1 ounce of the Swiss cheese and 2 ounces of the corned beef. Brush the edge of the dough with water. Fold over the dough in half and press the edges to seal. Brush the edge again with water and roll the edge over again. It will give you a prettier look and seal the calzone better. Repeat with remaining dough and fillings. Place calzones on greased baking sheets- or on a baking sheet with a silicone liner or parchment paper liner. You will end up with 8 calzones in all. Only put 4 on one baking sheet. Cover and let rest 15 minutes while preheating the oven to 400 degrees. Before placing calzones in the oven brush with beaten egg and sprinkle with the caraway seeds, if you like. Also poke a few holes in the tops with a fork to help steam to escape while baking. I put both baking sheets in the oven at the same time and switch them halfway through baking. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. If baking both at once switch them after 10 minutes or so. Cool slightly before eating. Serve warm and refrigerate leftovers.
If you want to use regular yeast use warm, rather than hot water. Also, allow a little more time for the dough to rise the first time, about 40 minutes. Everything else will work the same.
If you want to make your own Thousand Island Dressing, just combine equal amounts of sweet pickle relish, mayo and catsup.
Irish Soda Bread- Bread Pudding
This is a great dessert for St. Patrick’s Day. Simple and not too sweet, it is a perfect way to finish your holiday meal. It is made with a traditional Irish soda bread. I used a loaf of soda bread I had baked the day before. You could just buy a loaf of soda bread, if you prefer. I included the recipe for soda bread at the bottom of this post.
The bread was cubed up and allowed to sit around for a day, to dry out a little. You can also cube the bread and toast it in a low oven for 10-15 minutes. A slightly dried bread will stand up better to the custard.
For the custard I used milks, eggs, flavorings and a little whiskey. I would have added Bailey’s, if I had it. The addition of alcohol is optional.
Store cooled bread pudding in the fridge, but take out before serving- or warm a little before serving. It is great just as is, but you could dust with powdered sugar, or top with a scoop of ice cream or a spoonful of whipped cream.
Irish Soda Bread – Bread Pudding
6-8 c. cubed, day-old soda bread- recipe follows
2½ c. milk or half and half
5 eggs
½ c. sugar, plus extra for sprinkling on top
¼ c. whiskey, optional
1 T. vanilla
1 T. cinnamon
Preheat oven to 350. Grease 9×9-inch baking pan. Place cubed soda bread in prepared pan. Set aside. Beat together remaining ingredients and pour over the soda bread. Sprinkle top with a little extra sugar. Bake for 25-30 minutes or until bread pudding is set and a little golden on top. I used a glass pan- it might take a little longer in a metal pan. Bread pudding should be golden around the edges, too. Cool a bit before serving. Serve as is, or with whipped cream or ice cream. Serves 6-8.
Soda Bread
2 c. flour
½ t. each baking powder and baking soda
¼ t. salt
2 T. butter
¾ c. raisins, currants or golden raisins
2 t. caraway seeds
1 egg, beaten
1 c. buttermilk
melted butter, optional
Preheat oven to 400 degrees. Dust a baking sheet with a little flour. Combine dry ingredients in bowl and cut in butter to resemble coarse crumbs. Add raisins and caraway seeds. Combine egg and milk and set 2 tablespoons of this mixture aside. Add remaining milk mixture to flour mixture and combine just until dough forms into a ball. Place on baking sheet, brush with reserved egg mixture and cut a crisscross on top of loaf. Bake about 25 minutes or until bread sounds hollow. Place on rack to cool. You can brush the loaf with a little melted butter, if you like. Makes 1.
Orange Oatmeal Scones
I love fresh scones, still warm from the oven. Since it is citrus season, I decided to make scones with some seasonal orange flavor. These scones have a nice, crunchy outside and crumbly, tender middle.
The orange juice and orange zest gives them a wonderful flavor. The oatmeal gives them a lovely texture and the raisins add just a bit if sweetness. A very nice combination.
These are great served warm, topped with sweet butter and jam. They are perfect for breakfast or brunch.
You can also use these scones as the base for a berry shortcake. Split, topped with sweetened berries and some whipped cream, they turn into a simple and tasty dessert.
Orange and Oatmeal Scones
2 1/2 cups flour
2 cups rolled oats
1 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup very cold, unsalted butter – cut into chunks
1 egg
1/2 cup orange juice
2 t. grated orange peel
1 cup raisins – plumped and well dried
Glaze
milk, sugar, orange zest
Line a large baking sheet with parchment paper (double two sheets if you have them – one inside the other). Preheat oven to 425 F. In a large bowl, place flour, oatmeal, sugar, salt, baking powder, baking soda and mix together. Cut or rub in butter to make a mealy mixture. Stir in egg and orange juice. Add orange peel and raisins. Mix to make a soft dough. Turn out onto a lightly floured board and knead for a few minutes. Roll or pat out into a thickness of 1/2 inch. Using a serrated cookie cutter cut into disks or rounds. Brush with milk and sprinkle with sugar and orange zest. Bake until nicely browned – about 14 minutes. Makes about 24.
Colcannon
Colcannon is perhaps the ultimate comfort food. This traditional Irish dish is made with potatoes, kale, green onions, parsley and butter. There are variations made with cabbage or Brussels sprouts. All of those versions are pretty good. This is a great side dish for your St. Patrick’s Day dinner. It’s pretty, too.
I have made colcannon with Brussels sprouts, chives and even used ramps one time. For the version I made last night I used kale. I wonder why I don’t colcannon more often. It is so good- and simple to make.
Here is the version I made last night.
Colcannon
1 1/2 lbs. potatoes
1/4 lb. kale, or a bit more
3/4 c. finely chopped green onions or chives
1/2 c. chopped parsley
4 oz. butter
salt and fresh ground pepper
Peel the potatoes and cut them into chunks. Boil in salted water until very tender. Meanwhile, trim the stems out of the kale and blanch in boiling water for a few minutes. Remove kale and drain. Rinse with cold water to cool down. Squeeze out excess water and chop the kale finely. Set aside. Once the potatoes are tender, drain well and place in a mixing bowl. Add the butter and mash the potatoes until pretty smooth. A few lumps are not a problem. Stir in the kale, green onions and parsley. Mix well, adding salt and pepper to taste. Serves 4.
Irish Soda Bread
It’s that time of year. Irish food in on the mind. This soda bread is a classic. Simple and fast to make, it can be served with breakfast, lunch or dinner.
The soda bread is like a big scone or biscuit. It has a crisp, outer crust, with a crumbly, soft center. I like to serve soda bread with butter and jam.
I used raisins, but you can substitute currants, golden raisins, or just leave them out, if you prefer.
I make soda bread all through the year, not just for St. Patrick’s Day. Right from the oven with some butter and jam. Yum.
Irish Soda Bread
2 c. flour
½ t. each baking powder and baking soda
¼ t. salt
2 T. butter
¾ c. raisins, currants or golden raisins
2 t. caraway seeds
1 egg. Beaten
1 c. buttermilk
Preheat oven to 400 degrees. Dust a baking sheet with a little flour. Combine dry ingredients in bowl and cut in butter to resemble coarse crumbs. Add raisins and caraway seeds. Combine egg and milk and set 2 tablespoons of this mixture aside. Add remaining milk mixture to flour mixture and combine just until dough forms into a ball. Place on baking sheet, brush with reserved egg mixture and cut a crisscross on top of loaf. Bake about 25 minutes or until bread sounds hollow. Makes 1.
Potatoes O’Brien
In all honesty, I love potatoes in pretty much any dish. Sometimes you just want to go with an old time classic. I always loved when my mom made potatoes O’Brien.
Potatoes O’Brien are hash browns, with onions and diced peppers. The combination is so tasty. To speed up the cooking process, I cooked the potatoes in the microwave first. You could also just use raw, diced potatoes. Either way, the end result is sure to be a hit.
Potatoes O’Brien could also be a nice side dish for your St. Patrick’s day dinner.
Potatoes O’Brien
oil
1 medium onion, chopped
1 c. chopped sweet pepper- I used baby peppers, sliced in rings
2 lbs. potatoes, diced, peeling is optional
salt and pepper
fresh parsley and thyme, optional
In skillet, heat a couple of tablespoons of oil. Saute onion until tender, add peppers and cook until they peppers are tender. Remove from skillet and set aside. Add a few more tablespoons of oil to the skillet and let it get pretty hot. Add the potatoes and cook, stirring often, until the potatoes are browned. They should be cooked, tender in the middle, crisp on the outside. I cooked the potatoes in the microwave first, then diced them once they were cool enough to handle. This made them cook up faster, but raw potatoes are fine, too. Return onion mixture to skillet with the potatoes, season with salt and pepper to taste and add the fresh herbs, if you like. Stir together until heated through. Serves 4-6.
