The Charmed Kitchen

I was getting ready to make a cake when I realized it called for cake flour. Since I didn’t have cake flour did I have to put off making it? Not at all. There are a couple of ways to “make” cake flour when needed.  It can get pretty annoying when you are getting ready to cook or bake something and find that you are missing an ingredient. You might be surprised at some of the substitutes you have around already. There are also 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. I will be posting more of them soon.

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- you can also use 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.

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.

Rainbow Ravioli

When a friend and I decided to plan a dinner party that was Italian inspired I knew I wanted to make pasta. I enjoy homemade pasta so much, but don’t find myself making it that often. It really is worth the effort. To make the meal even more festive I made a variety of vegetable based pastas and mixed them with some basic pasta dough to create these ravioli which are so pretty as well as tasty. Good news is that if you make a nice big batch- the leftover ravioli can be frozen to enjoy anytime. Recipes for all the pastas and the filling follow below. Unused dough can also be frozen and used later.

 To make the rainbow effect just grab a piece of the plain dough and add a few pieces of each of the veggie pastas. As you roll out the dough the colors will begin to spread out and blend. I fold and re-roll the dough a few times to get the colors to blend a little more. Every batch is a little different.

I often use a food processor to make pasta dough, especially the vegetable pastas because I often use vegetables that need to be pureed. I have a small processor which is perfect for small batches using no more than 1 cup of flour. I often use my stand mixer for larger batches and for plain dough. Always best to make pasta dough at least 30 minutes ahead and let it rest. You can even make it the day before and chill until ready to use.

Assorted pastas

Cooked beets and flour

Process until dough forms

Freshly rolled sheets of dough

Simmer ravioli 3-5 minutes

Ready to enjoy

Basic Homemade Pasta

 3 c. flour, more if using electric pasta machine. See note.

1 1/2 t. salt

4 eggs

Water, if needed

Mix flour and salt and stir in eggs, kneading until dough is smooth and elastic. Dough will be very stiff. Add a little water if needed to hold dough together. You may wish to mix the dough in a mixer or food processor. Cover dough and let rest 15-20 minutes before rolling. Under kneading your dough will result in coarse, crumbly pasta. This batch makes about 1 pound. Serves 4-6.

Roll dough out on well floured board or in pasta machine (non-electric) until desired thickness in reached. Add flour as needed to prevent sticking. Cut into strips or whatever shapes are desired. You might want to let the noodles dry 1-hour or more before cooking, but this is not necessary. Pasta can be hung to dry or separated and allowed to dry flat on a table. When pasta is not hanging to dry it must be turned occasionally to dry evenly.      Although you may hear otherwise, homemade pasta, even when dried, should be frozen for long term storage. Storing at room temperature can lead to spoilage. Fresh pasta can also be stored in the refrigerator for a day or two.

Note: All electric pasta machines vary slightly and you should use their recipes as much as possible. Still, for most models, adding 1/4 c. flour for each cup in a hand rolled recipe works the best. Also recipes that contain seeds and vegetables may clog an electric pasta maker. Follow your manufacturer’s instructions.

These are smaller batches which can be mixed in a processor or by hand. If you want to mix a vegetable based pasta by hand, puree the vegetables first.

Carrot Pasta

 1 c. flour

1/2 t. dried dill

1/3 c. carrot puree

1-2 T. water, if needed

   Beet Pasta

1 c. flour

1/2 t. dill

1/3 c. beet puree

1-2 T. water, if needed

Spinach Pasta

2 c. flour

1 10 oz. package frozen spinach, cooked, drained, reserving some of the liquid

Mix this dough as for other pastas, but don’t be too quick to add reserved liquid. While kneading you’ll get water out of the spinach. May require more kneading and rolling than other pasta doughs. Be patient, it’s worth the work.

Broccoli Pasta

1 c. flour

1/2 c. broccoli puree

 Ravioli Filling

4 oz. cream cheese, softened

2/3 c. shredded mozzarella cheese

2/3 c. ricotta or cream cheese

1/3 c. grated Parmesan or Romano cheese

Combine all ingredients well and chill until needed.

Roll a batch of dough into  a rectangle, 18×12 inches and 1/16 inch thick. Arrange well rounded teaspoonfuls of the  cheese filling two inches apart on the pasta sheet. Roll out additional dough into an 18×12 inch rectangle. With a pastry brush moisten bottom sheet of pasta around edges with water. Place second sheet of pasta on top, using fingers to seal the dough around the edges of the filling. With a pastry wheel or sharp knife, cut between the ravioli to separate them. You should have 24 ravioli.

To cook the ravioli- just drop them into simmering water and cook 3-5 minutes. If using frozen ravioli increase cooking time by about 2 minutes. Time will differ depending on how thick you rolled the dough and how many you are cooking at one time.

I was on New Day Cleveland a couple of months ago. Cooking with coffee!!!! For several reasons never got around to posting it. As always I had a wonderful time and the whole crew was great to work with. Here it is.

Here are the links to some of the dishes I made that day.

Pork Roast with Coffee Spice Rub

Kahlua Chocolate Squares with Walnuts

Chicken with Coffee Glaze

Coffee Cinnamon Scones

Chocolate Crepes

Mocha Cupcakes with Orange/Chocolate Frosting

Frozen Mocha Cheesecake

Chocolate Cappuccino Cookies

http://thecharmedkitchen.com/?s=pumpernickel+bread

Tiramisu

Cranberry Buttermilk Scones

I love scones fresh out of the oven. Don’t get me wrong- I’ll eat them even after a couple of days but there is nothing quite like the taste of fresh baked scones. These scones are crisp on the outside and very tender inside. If you don’t have buttermilk you can add a little lemon juice to regular milk. Perfect for breakfast or a snack. You could also use these as the base for strawberry shortcakes and turn them into a dessert. I normally serve them with berry jam and whipped cream.

Cranberry-Buttermilk Scones

3 c. flour
¼ c. plus 2 T. sugar
2 t. baking powder
¼ t. salt
1 ¼ sticks (10 tablespoons) chilled butter, cubed
3/4 c. dried cranberries
½ c. buttermilk
3 large eggs
1 t. water

Preheat oven to 375 degrees. Combine flour with ¼ c. sugar, baking powder, and salt. Rub in butter with finger tips until mixture resembles coarse meal. Stir in cranberries. Combine milk with 2 of the eggs and beat together. Stir egg mixture into flour mixture and stir until dough begins to form into a ball. Turn dough onto a lightly floured surface and knead about 10 stokes until dough holds together. Grease 2 nine inch cake pans. divide dough in half and place one piece in each cake pan. Press dough out evenly. Combine remaining egg with 2 teaspoons water and beat until well mixed. Score top of loaves with sharp knife into 8 wedges each. Brush with egg mixture and sprinkle with reserved sugar. Bake until golden, about 30 minutes. Cool 5 minutes, turn onto plates and cool right side up. Cut along score marks. Serve warm. Makes 16.