12/28/10
Please Check Out Shannon's Shanonigins: Happy New Year GiveAway
Shannon's Shanonigins: Happy New Year GiveAway: "Well it's almost here, 2011. Can you believe how time flies? To remind us that everyday is a present, I couldn't resist t..."
12/17/10
MOMS CRAZY COOKING: 12 DAYS OF CHRISTMAS GOODIES: Grandma's Hundred Do...
MOMS CRAZY COOKING: 12 DAYS OF CHRISTMAS GOODIES: Grandma's Hundred Do...: "Day 9 of 12 Days of Christmas Goodies Grandma's Hundred Dollar Fudgefrom Grandma Hudgens (she was given this recipe by a friend's aun..."
12/12/10
"Quick and Awesome Chicken"
Ingredients:
8 boneless, skinless breast halves
1 C. brown sugar
1 pt. (2 Cups) cream
1 C. white Port wine
1 C. apple puree
Apple slices
Sliced toasted almonds
Directions:
Season the chicken with salt and pepper (I like a little celery salt, curry and nutmeg, too) Set to color gently in butter. Cover the pan with a lid and cook for 15 min. slowly. When cooked remove and place on a serving dish to keep warm. Add the sugar and port to the cooking pan and reduce by half. Add the cream and apple puree and reduce by half again. Decorate the chicken with quarters of peeled
apple which have been brushed with butter and glazed under the grill. Then strain the sauce over and sprinkle with the sliced roasted almonds.
If you like your chicken very well done and more flavorful, bake it very low in some of the sauce without the cream. I remove the chicken to warmed plates, add the cream to heat through and finish as above.
I usually serve this with potatoes mashed with cream cheese or sour cream and seasoned with garlic and chives.
We also like grated carrots cooked gently in chicken broth, parsley and some grated onion served with butter, salt and pepper with this.
8 boneless, skinless breast halves
1 C. brown sugar
1 pt. (2 Cups) cream
1 C. white Port wine
1 C. apple puree
Apple slices
Sliced toasted almonds
Directions:
Season the chicken with salt and pepper (I like a little celery salt, curry and nutmeg, too) Set to color gently in butter. Cover the pan with a lid and cook for 15 min. slowly. When cooked remove and place on a serving dish to keep warm. Add the sugar and port to the cooking pan and reduce by half. Add the cream and apple puree and reduce by half again. Decorate the chicken with quarters of peeled
apple which have been brushed with butter and glazed under the grill. Then strain the sauce over and sprinkle with the sliced roasted almonds.
If you like your chicken very well done and more flavorful, bake it very low in some of the sauce without the cream. I remove the chicken to warmed plates, add the cream to heat through and finish as above.
I usually serve this with potatoes mashed with cream cheese or sour cream and seasoned with garlic and chives.
We also like grated carrots cooked gently in chicken broth, parsley and some grated onion served with butter, salt and pepper with this.
12/9/10
KC in the Kitchen: Holiday Give-Away for the Little Ones
KC in the Kitchen: Holiday Give-Away for the Little Ones: "Who doesn't remember Green Eggs and Ham? Can you even believe this is the 50th anniversary of Green Eggs and Ham? Well, just in time for the..."
12/8/10
iPad Giveaway!!!!
"I asked my hubby for an iPad for Christmas and he said that it was too costly right now and so this is the perfect chance for me to get my the gift I wanted anyways! I would love to be your winner Mandy! Congrats to you on 3 years of blogging! You've came a long way BABY!!!
Congrats Mandy and thanks for this awesome Giveaway!"
Congrats Mandy and thanks for this awesome Giveaway!"
12/6/10
Delicious Dishes by Debbie: BIG CHRISTMAS GIVEAWAY!! A Butterball Indoor Elec...
Delicious Dishes by Debbie: BIG CHRISTMAS GIVEAWAY!! A Butterball Indoor Elec...: "Followers, I have great news!!! The Masterbuilt company has provided a Christmas Prize Package for you. It is a Delicious Indoor Turkey Fr..."
11/12/10
Hazzard In The Kitchen: Let's Talk Turkey!
Hazzard In The Kitchen: Let's Talk Turkey!: "Heyyy... Hazzard In The Kitchen Followers,I am just SO excited to tell you about our family cooking antics this past weekend. You see, w..."
11/9/10
Delicious Dishes by Debbie: Do you love Wine Country Cooking?? You'll love th...
Delicious Dishes by Debbie: Do you love Wine Country Cooking?? You'll love th...: "I just received Chef Michael Chiarello's BOTTEGA cookbook. It is a collection of Bold Italian Flavors from the Heart of California's Wine C..."
Cherry Cheesecake Verrines
Derived from the word French word ‘verre’, meaning glass, verrines are simply layered dishes served as small, semi-solid cordials. Americans might call them parfaits; the English might label them miniature trifles. These Cherry Cheesecake Verrines desserts were a huge hit with my family, and I hope they will be with yours! Have a Happy and blessed Thanksgiving!
Serves 4-6
1 tablespoon sugar
1/2 cup graham cracker crumbs
2 tablespoons melted butter
12 ounces cream cheese, room temperature
1/2 cup sour cream
2/3 cups confectioners sugar, sifted
1/2 teaspoon almond extract
1 cup heavy cream, very cold
16 ounces cherry Jam (warmed)
1.Mix the graham cracker crumbs with the melted butter and one tablespoon of sugar.
2.Beat cream cheese with an electric mixer until smooth. Add the sour cream, confectioners’ sugar and almond and beat until combined.
3.In another (chilled) bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture.
4.Assemble Parfaits: Place about a tablespoon of the graham cracker "crust" in the bottom of your glasses. Layer some of the cheesecake filling in the glasses, then some of the warmed cherry jam and sprinkle some more of the graham cracker on top. (Amounts will vary according to the size of the glasses, or verrines, you choose to use, so just adjust accordingly). Repeat layers and garnish top with a cherry for a pretty presentation if desired.
5.If not eating right away, refrigerate until ready to serve.
6.Recipe Notes: If you just love the graham cracker "crust" part of a cheesecake, then double the amount to make more.
7.If desired, you can substitute 2 cups of fresh fruit for the jam with good results.
Serves 4-6
1 tablespoon sugar
1/2 cup graham cracker crumbs
2 tablespoons melted butter
12 ounces cream cheese, room temperature
1/2 cup sour cream
2/3 cups confectioners sugar, sifted
1/2 teaspoon almond extract
1 cup heavy cream, very cold
16 ounces cherry Jam (warmed)
1.Mix the graham cracker crumbs with the melted butter and one tablespoon of sugar.
2.Beat cream cheese with an electric mixer until smooth. Add the sour cream, confectioners’ sugar and almond and beat until combined.
3.In another (chilled) bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture.
4.Assemble Parfaits: Place about a tablespoon of the graham cracker "crust" in the bottom of your glasses. Layer some of the cheesecake filling in the glasses, then some of the warmed cherry jam and sprinkle some more of the graham cracker on top. (Amounts will vary according to the size of the glasses, or verrines, you choose to use, so just adjust accordingly). Repeat layers and garnish top with a cherry for a pretty presentation if desired.
5.If not eating right away, refrigerate until ready to serve.
6.Recipe Notes: If you just love the graham cracker "crust" part of a cheesecake, then double the amount to make more.
7.If desired, you can substitute 2 cups of fresh fruit for the jam with good results.
10/22/10
Artichoke Pizza Bites
Please check out my last submitted recipe for a "Crunch Time" Appetizer for the RWoP recipe contest hosted by Philadelphia Cream Cheese--and Kraft!
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I bought some cans of artichokes because they were on sale and I had wanted to try to make some soup that a very sweet RWoP friend had made that looked so excellent. So I got to thinking of how I could use those extra cans of artichokes to enter a new recipe this week, and here is what I came up with. It turned out really wonderful and is so quick and easy too. Unfortunately I did not get a picture before they all got woofed down, but they looked really good to eat too!
Preparation time - 15 minutes.
Ingredients:
2 (14 oz.) cans of artichokes (packed in water, not oil)
Dash of garlic powder
2 cups of freshly grated Parmesan or Asiago cheese
8 ounces Philadelphia Whipped cream cheese, at room temperature
Large cheese grocery store made or takeout pizza, unsliced
Directions:
Begin by making the artichoke mixture.
Drain the artichokes from the can. Coarsely chop them.. Combine chopped chokes, garlic powder, Parmesan or Asiago cheese, and softened whipped cream cheese into a microwave proof dish. Microwave on high for a few minutes, pausing occasionally to stir, to ensure that this mixture gets heated through evenly, add freshly ground pepper and salt to taste. Set aside.
Take the large cheese pizza and use round cookie or biscuit cutters to cut out as many circles as possible, avoiding the crust. Transfer to a baking sheet. Top each round with the artichoke mixture and bake in a preheated 400° F oven for approximately 5 to 10 minutes or until properly heated through. If desired, garnish with parsley or cherry tomato halves and serve.
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I bought some cans of artichokes because they were on sale and I had wanted to try to make some soup that a very sweet RWoP friend had made that looked so excellent. So I got to thinking of how I could use those extra cans of artichokes to enter a new recipe this week, and here is what I came up with. It turned out really wonderful and is so quick and easy too. Unfortunately I did not get a picture before they all got woofed down, but they looked really good to eat too!
Preparation time - 15 minutes.
Ingredients:
2 (14 oz.) cans of artichokes (packed in water, not oil)
Dash of garlic powder
2 cups of freshly grated Parmesan or Asiago cheese
8 ounces Philadelphia Whipped cream cheese, at room temperature
Large cheese grocery store made or takeout pizza, unsliced
Directions:
Begin by making the artichoke mixture.
Drain the artichokes from the can. Coarsely chop them.. Combine chopped chokes, garlic powder, Parmesan or Asiago cheese, and softened whipped cream cheese into a microwave proof dish. Microwave on high for a few minutes, pausing occasionally to stir, to ensure that this mixture gets heated through evenly, add freshly ground pepper and salt to taste. Set aside.
Take the large cheese pizza and use round cookie or biscuit cutters to cut out as many circles as possible, avoiding the crust. Transfer to a baking sheet. Top each round with the artichoke mixture and bake in a preheated 400° F oven for approximately 5 to 10 minutes or until properly heated through. If desired, garnish with parsley or cherry tomato halves and serve.
10/13/10
Strawberry Cheesecake Verrines di Amore
This was my International Dessert recipe that I had submitted to the RWoP recipe contest last week that I was the proudest of as it looked and tasted fabulous! You can see on the RWoP recipe website at: http://www.realwomenofphiladelphia.com/user_recipe/view/10736/9079/1
Of love’ is an English equivalent of the Italian word, 'di Amore'. Together, they're pronounced 'dee ah-MOH-reh'. You’ll notice that’s the wording on the cute little glass ‘verrine’ that I chose to use to showcase my recipe. Derived from the word French word ‘verre’, meaning glass, verrines are simply layered dishes served as small, semi-solid cordials. Americans might call them parfaits; the English might label them miniature trifles. Prepared hot, warm or cold, as a savory precursor to a meal or as a dessert, a verrine's only real rule seems to be that its layers remain visibly and beautifully distinct. Marrying two international words together for the recipe title seemed perfect and was a good way to show my love of two European countries. My Strawberry Cheesecake Verrines di Amore dessert was a huge hit with my family, and I hope they will be with yours!
•1 tbsp. of sugar
•1/2 cup(s) of graham cracker crumbs
•2 tbsp. of melted butter
•12 ounce(s) of Philadelphia cream cheese, room temperature
•1/2 cup(s) of sour cream
•2/3 cup(s) of confectioners sugar, sifted
•2 tsp. of Amaretto (Non-Alcoholic: Substitute 1/4 to 1/2 teaspoon almond extract for 2 tablespoons Amaretto.)
•1 cup(s) of heavy cream
•16 ounce(s) of ounces strawberry Jam (warmed
•6 Fresh strawberries for garnish
Steps:
1.Mix the graham cracker crumbs with the melted butter and one tablespoon of sugar.
2.Beat cream cheese with an electric mixer until smooth. Add the sour cream, confectioners sugar and Amaretto (or almond extract) and beat until combined.
3.In another bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture.
4.Assemble Parfaits: Place about a tablespoon of the graham cracker "crust" in the bottom of your glasses. Layer some of the cheesecake filling in the glasses, then some of the warmed strawberry jam and sprinkle some more of the graham cracker on top. (Amounts will vary according to the size of the glasses, or verrines, you choose to use, so just adjust accordingly). Repeat layers and top with fresh strawberries.
5.Refrigerate until ready to serve.
6.Recipe Notes: If you just love the graham cracker "crust" part of a cheesecake, then double the amount to make more. If desired, you can substitute 2 cups of fresh fruit for the jam with good results
Of love’ is an English equivalent of the Italian word, 'di Amore'. Together, they're pronounced 'dee ah-MOH-reh'. You’ll notice that’s the wording on the cute little glass ‘verrine’ that I chose to use to showcase my recipe. Derived from the word French word ‘verre’, meaning glass, verrines are simply layered dishes served as small, semi-solid cordials. Americans might call them parfaits; the English might label them miniature trifles. Prepared hot, warm or cold, as a savory precursor to a meal or as a dessert, a verrine's only real rule seems to be that its layers remain visibly and beautifully distinct. Marrying two international words together for the recipe title seemed perfect and was a good way to show my love of two European countries. My Strawberry Cheesecake Verrines di Amore dessert was a huge hit with my family, and I hope they will be with yours!
•1 tbsp. of sugar
•1/2 cup(s) of graham cracker crumbs
•2 tbsp. of melted butter
•12 ounce(s) of Philadelphia cream cheese, room temperature
•1/2 cup(s) of sour cream
•2/3 cup(s) of confectioners sugar, sifted
•2 tsp. of Amaretto (Non-Alcoholic: Substitute 1/4 to 1/2 teaspoon almond extract for 2 tablespoons Amaretto.)
•1 cup(s) of heavy cream
•16 ounce(s) of ounces strawberry Jam (warmed
•6 Fresh strawberries for garnish
Steps:
1.Mix the graham cracker crumbs with the melted butter and one tablespoon of sugar.
2.Beat cream cheese with an electric mixer until smooth. Add the sour cream, confectioners sugar and Amaretto (or almond extract) and beat until combined.
3.In another bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture.
4.Assemble Parfaits: Place about a tablespoon of the graham cracker "crust" in the bottom of your glasses. Layer some of the cheesecake filling in the glasses, then some of the warmed strawberry jam and sprinkle some more of the graham cracker on top. (Amounts will vary according to the size of the glasses, or verrines, you choose to use, so just adjust accordingly). Repeat layers and top with fresh strawberries.
5.Refrigerate until ready to serve.
6.Recipe Notes: If you just love the graham cracker "crust" part of a cheesecake, then double the amount to make more. If desired, you can substitute 2 cups of fresh fruit for the jam with good results
9/21/10
Butternut Squash Risotto
This side dish will definitely impress your most revered dinner guests. Many cooks believe that risotto is basically high-maintenance, requiring constant attention. I beg to differ and can leave it absorbing hot stock, ladlefuls at a time, and with a quick glance and stir here and there. Just make sure that there is always a teensy-weensy bit of liquid left before you add another batch of stock—and make sure that the stock is hot because you’ll want to ensure continuous cooking. Just know that cool or room temperature stock messes up this process. Also, you can leave out the saffron if you don’t have any. However, it does add nice color and some added flavor that is hard to describe.
Prep time: 15 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 35 minutes
Servings: 10
1 butternut squash (2 pounds)
2 tbsp. of olive oil
6 cup(s) of chicken stock
6 tbsp. of (3/4 stick) unsalted butter
1/2 cup(s) of minced shallots (2 large)
1 1/2 cup(s) of Arborio rice (10 ounces)
1/2 cup(s) of dry white wine
1 tsp. of saffron threads
1 cup(s) of freshly grated Parmesan
4 ounce(s) of Philadelphia Cream Cheese, softened and cut into little cubes
Steps
Preheat the oven to 400 degrees F. Slice the butternut squash in half and remove the seeds. Smear olive oil on the cut-side of squash and sprinkle with salt and pepper. Place cut-side down on a sheet pan and roast for 30-40 minutes, until very tender and easily pierced with a butter knife. Cool. Once cool enough to handle, scoop the flesh from the skin and set aside
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron and add kosher salt and freshly ground black pepper to taste. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente (fully cooked but still retains a slight chew in the center), about 30 minutes total.
Off the heat, add the roasted squash, Parmesan, and the softened cream cheese cubes. Mix well and serve garnished with chopped fresh flat-leaved parsley, in a cute pumpkin shell, if you really “wow” your friends or family!
9/12/10
Mocha Choco-latte Dessert
Here is my latest recipe entry for the Real Women of Philadelphia, second phase, recipe contest. This week is "Crunch Time" dessert week. Here are the rules for this week:
Time Crunch: Total time to prepare and cook recipe is 30 minutes or less. Recipe calls for no more than five ingredients including the cream cheese and can be prepared in two to three easy steps.
It is hard to come up with something that has not been done before as this contest has been going on for some time now. Hopefully this one will catch the judges eyes and give me the win that I have been hoping for!
Won't you give it a try and post a comment and let me know what you truly think. :-)
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My granddaughters came home, for the weekend, from college for the first time today and I wanted to surprise them with a special treat. I worked all day and needed to figure out something that I could put together very quickly. I made these cute little desserts for them and their friends that came over tonight too. They all enjoyed them very much and gave me an top-honors on this new recipe, so I hope you’ll want to give them a try and see if you agree with high marks for me.
Prep time: 10 minutes | Total time: 10 minutes | Servings:
8 ounce(s) of whipping cream
1 tsp. of dry coffee crystals
2 ounce(s) of Philadelphia cream cheese, softened
1/2 cup(s) of milk chocolate hot fudge dessert topping
1 pkg (6 )Chocolate Dessert Shells (you’ll find these either in the grocery bakery section or by the fruits with the shortcake dessert shells)
Steps:
Place whipping cream and dry coffee crystals in mixing bowl and use whisk until coffee is dissolved into cream.
Add the softened cream cheese and whip with mixer until soft peaks develop. Add the ½ cup of milk chocolate hot fudge dessert topping and fold into whipped cream mixture until well blended and set aside.
Place the chocolate dessert shells into serving plates or into clear glass serving bowls. Either spoon or pipe the mocha choco-late mixture into the indentation in the middle of the shells. If desired, garnish with grated bittersweet chocolate for that crowning touch!
http://www.realwomenofphiladelphia.com/user_recipe/view/10736/8330/1
9/9/10
Pimento Cheese Sliders
- 12 prebaked small square or round dinner rolls
- 1 ½ cups shredded Kraft® sharp Cheddar cheese
- 4 ounces PHILADELPHIA® Cream Cheese, softened
- 1/8 teaspoon ground red pepper (cayenne)
- 4 oz. pimentos red peppers, chopped fine (well drained if using jarred)
- 1-2 Tablespoons Miracle Whip® or mayonnaise
- 1 ½ -2 pounds of 85% lean ground beef (Chuck)
- 1 Tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- ½ teaspoon pepper
8/18/10
For Cooking and Baking: Some Emergency Substitutions...
From: http://www.landolakes.com/TestKitchen/TipsAndTechniques/IngredientSubstitutions.aspx
Alcohol/Liqueur Alcohol/Liqueur
Substitute the same amount (volume) of liquid in the recipe as originally called for with alcohol. Depending on the recipe, apple juice or chicken broth often makes a good substitution for wine. When using flavored liqueurs, extracts can be substituted if you make up the balance of the liquid with water.
For example, if a recipe calls for 2 tablespoons Grand Marnier (orange liqueur) you could use 1/2 teaspoon orange extract and 5 1/2 teaspoons water. Just be sure to get the same level of orange flavor. This may take some experimentation.
Allspice, Ground Allspice, Ground
Substitute 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg for 1 teaspoon ground allspice.
Apple Pie Spice Apple Pie Spice
Substitute 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg and a pinch ground allspice for 1 tablespoon apple pie spice.
Baking Chocolate Baking Chocolate
Substitute 1-ounce unsweetened chocolate for 1-ounce baking chocolate.
Baking Powder Baking Powder
Substitute 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar and 1/4 teaspoon corn starch for 1 teaspoon baking powder.
Baking Soda Baking Soda
There is no recommended substitute for baking soda.
Barbecue Sauce Barbecue Sauce
Substitute 1 cup ketchup and 1/2 to 1 teaspoon liquid smoke seasoning for 1 cup barbecue sauce.
Beef Broth Beef Broth
Substitute 1 cup boiling water and 1 teaspoon instant beef bouillon granules (or 1 bouillon cube) for 1 cup broth.
Bouquet Garni Bouquet Garni
Substitute 1/2 teaspoon dried parsley flakes, 1/2 teaspoon dried thyme leave and 1 bay leaf (crushed) for 1 teaspoon bouquet garni.
Breadcrumbs Breadcrumbs
Substitute 3 to 4 slices oven-dried bread crushed for 1 cup breadcumbs.
Substitute 3/4 cup cracker crumbs for 1 cup breadcrumbs.
Substitute 1 1/4 cups croutons or stuffing cubes, crushed for 1 cup breadcrumbs.
Broth, Beef or Chicken Broth, Beef or Chicken
Substitute 1 cup boiling water and 1 teaspoon instant bouillon granules (or 1 bouillon cube) for 1 cup broth.
Butter Butter
Substitute unsalted butter for salted butter in any recipe. It is NOT necessary to add salt.
Substitute whipped butter, based on weight, not volume for stick butter.
Substitute stick margarine made from vegetable oil in most baking applications except in pastry recipes. Using margarine will produce a softer dough than one made with butter, and may not have the same flavor as butter.
Any of these LAND O LAKES® products can be used successfully in baking and cooking:
LAND O LAKES® Butter
LAND O LAKES® Margarine
LAND O LAKES® Fresh Buttery TasteTM Spread
Buttermilk Buttermilk
Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup for 1 cup of buttermilk. Let stand 5 minutes.
Substitute 1/2 cup plain yogurt plus 1/2 cup milk for 1 cup buttermilk.
Cardamom, ground Cardamom, ground
Substitute 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground ginger for 1 teaspoon ground cardamom. (Flavor may vary.)
Chicken Broth Chicken Broth
Substitute 1 cup boiling water and 1 teaspoon instant chicken bouillon granules (or 1 bouillon cube) for 1 cup broth.
Chocolate Chips, Semi-Sweet Chocolate Chips, Semi-Sweet
Substitute 6 ounces semi-sweet baking chocolate, chopped, for 1 cup (6 ounces) semi-sweet chocolate chips.
Chocolate, Bittersweet Chocolate, Bittersweet
Substitute 1 (1-ounce) square semi-sweet baking chocolate for 1 (1-ounce) square bittersweet baking chocolate.
Chocolate, Semi-Sweet Chocolate, Semi-Sweet
Substitute 3 tablespoons chocolate chips for 1 (1-ounce) square semi-sweet baking chocolate.
Substitute 1 (1-ounce) square bittersweet baking chocolate for 1 (1-ounce) square semi-sweet bittersweet baking chocolate.
Substitute 1 (1-ounce) square unsweetened baking chocolate and 1 tablespoon granulated sugar for 1 (1-ounce) square semi-sweet baking chocolate.
Substitute 6 tablespoons unsweetened cocoa powder, 7 tablespoons sugar and 1/4 cup butter, margarine or shortening for 6 ounces semi-sweet baking chocolate.
Chocolate, Sweet Baking (German's) Chocolate, Sweet Baking (German's)
Substitute 3 tablespoons unsweetened cocoa powder, 4 teaspoons sugar and 1 tablespoon butter, shortening or vegetable oil for1 - ounce German's sweet baking chocolate.
Chocolate, Unsweetened Chocolate, Unsweetened
Substitute 3 tablespoons unsweetened cocoa and 1 tablespoon butter, margarine or shortening for 1- ounce unsweetened baking chocolate.
Chocolate, White Chocolate, White
Substitute 1- ounce milk chocolate for 1 ounce white chocolate. (Color and flavor will vary.)
Cinnamon, Ground Cinnamon, Ground
Substitute 1/2 teaspoon ground allspice or 1 teaspoon ground cardamom for 1 teaspoon ground cinnamon.
Cocoa, Unsweetened Cocoa, Unsweetened
Substitute equal amount of Dutch-processed cocoa for unsweetened cocoa.
Coffee Coffee
Substitute 1 cup hot water and 2 teaspoons instant coffee granules or espresso powder for 1 cup strong brewed coffee.
Cooking Sprays, No-stick Cooking Sprays, No-stick
Substitute for shortening to prepare baking sheets and baking pans.
Corn Syrup, Dark Corn Syrup, Dark
Substitute 1 cup light corn syrup for 1 cup dark corn syrup. (Flavor will be affected somewhat.)
Substitute 3/4 cup light corn syrup and 1/4 cup light molasses for 1 cup dark corn syrup.
Corn Syrup, Light Corn Syrup, Light
Substitute 1 cup dark corn syrup for 1 cup light corn syrup (Flavor will be affected somewhat.)
Substitute 1 1/4 cups granulated sugar dissolved in 1/4 cup hot water or liquid used in recipe for 1 cup light corn syrup.
Cornstarch Cornstarch
Substitute 3 tablespoons all-purpose flour for 1 tablespoon cornstarch.
Cream (20% fat) (Coffee Cream) Cream (20% fat) (Coffee Cream)
Substitute 3 tablespoons melted butter and whole milk to equal 1 cup for 1 cup cream (20% fat) (coffee cream)
Cream (40% fat) (Heavy Whipping Cream) Cream (40% fat) (Heavy Whipping Cream)
Substitute 1/3 cup melted butter and 2/3 cup whole milk for 1 cup whipping cream. This substitution can be used when not for whipping.
Cream of Tartar Cream of Tartar
There is no recommended substitution for cream of tartar.
Cream, Half & Half Cream, Half & Half
Substitute 3/4 cup whole milk and 1/4 cup whipping cream for 1 cup half & half.
Substitute 1 tablespoon melted butter and enough milk to equal 1 cup for 1 cup half & half.
Egg Whites Egg Whites
Substitute 2 teaspoons meringue powder and 3 tablespoons water for1 large egg white.
Substitute powdered egg whites for most recipes requiring egg whites. Follow directions on powdered egg whites container.
Substitute 2 tablespoons liquid egg whites for 1 egg white in applications except meringue and angel food cake recipes.
Eggs Eggs
Substitute 1/4 cup refrigerated egg product for 1 whole egg.
Espresso Instant Coffee Powder Espresso Instant Coffee Powder
Substitute 2 to 3 teaspoons instant coffee granules for 1 tablespoon espresso coffee powder.
Substitute 2 1/2 tablespoons instant cappuccino drink mix for 1 tablespoon espresso coffee powder.
Flour, All-purpose Flour, All-purpose
Substitute 1 cup plus 2 tablespoons cake flour for 1 cup all-purpose flour.
Substitute self-rising flour minus the salt in yeast bread recipes for all-purpose flour.
Substitute self-rising flour minus the salt and baking powder in quick bread recipes for all-purpose flour.
Substitute 3/4 cup all-purpose flour and 1/4 cup soy flour for 1 cup all-purpose flour in recipes such as quick breads and pancakes to reduce the carbohydrates.
Flour, All-purpose (as thickener) Flour, All-purpose (as thickener)
Substitute 1/2 tablespoon cornstarch, potato starch, rice starch, arrowroot starch, or 1 tablespoon quick-cooking tapioca for 1 tablespoon all-purpose flour.
Flour, Bread Flour, Bread
Substitute 1 cup all-purpose flour plus 2 teaspoons gluten flour for 1 cup unsifted bread flour.
Flour, Cake Flour, Cake
Substitute 1 cup minus 2 tablespoons all-purpose flour for 1 cup cake flour.
Flour, Gluten-Free Blend Flour, Gluten-Free Blend
Substitute Gluten-Free Flour Blend for regular flour. To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid.
Flour, Pastry Flour, Pastry
Substitute 2/3 cup all-purpose flour and 1/3 cup cake flour for 1 cup pastry flour.
Flour, Self-Rising Flour, Self-Rising
Substitute 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt for 1 cup self-rising flour.
Flour, Whole Wheat Flour, Whole Wheat
Substitute 1 cup minus 3 tablespoons all-purpose flour and 3 tablespoons wheat germ for 1 cup whole wheat flour.
Substitute 1/2 cup whole wheat flour and 1/2 cup all-purpose flour for 1 cup whole wheat flour.
Garlic Garlic
Substitute 1/2 teaspoon instant minced garlic or 1/8 teaspoon garlic powder for 1 clove minced garlic.
Garlic, Salt Garlic, Salt
Substitute 1/4 teaspoon garlic powder and 3/4 teaspoon salt for 1 teaspoon garlic salt.
Ginger, Fresh Ginger, Fresh
Substitute 1/8 teaspoon ground ginger for 1 tablespoon minced or grated fresh ginger.
Ginger, ground Ginger, ground
Substitute 1 teaspoon ground allspice for 1 teaspoon ground ginger. (Flavor will vary.)
Half & Half Half & Half
Substitute 3/4 cup whole milk and 1/4 cup heavy whipping cream for 1 cup half & half.
Substitute 1 tablespoon melted unsalted butter and enough whole milk to equal 1 cup for 1 cup half & half.
Herbs Herbs
Substitute 1 teaspoon dried herbs for 1 tablespoon fresh herbs.
Honey Honey
Substitute 1 1/4 cups granulated sugar plus 1/4 cup liquid (use whatever liquid is called for in the recipe) for 1 cup honey.
Substitute 1/2 cup granulated sugar and 3/4 cup maple syrup, light or dark corn syrup or light molasses for 1 cup honey.
Italian Seasoning Italian Seasoning
Substitute 1 teaspoon dried oregano leaves, 1/2 teaspoon dried basil leaves and 1/2 teaspoon dried thyme leaves for 2 teaspoons Italian seasoning.
Ketchup Ketchup
Substitute 1/2 cup tomato sauce and 2 tablespoons sugar and 1 tablespoon vinegar for 1/2 cup ketchup.
Lemon Juice Lemon Juice
Substitute 1/2 teaspoon vinegar for 1 teaspoon lemon juice.
Maple Syrup Maple Syrup
Substitute 1 cup honey for 1 cup pure maple syrup.
Substitute 1 cup minus 3 tablespoons light molasses for 1 cup pure maple syrup.
Marshmallow Creme Marshmallow Creme
Substitute 16 large or 160 miniature marshmallows plus 2 teaspoons light corn syrup for 1 cup marshmallow creme. Place in double boiler or stainless steel bowl over simmering water; stir until smooth.
Marshmallows Marshmallows
Substitute 10 miniature marshmallows for 1 large marshmallow.
Substitute 8 to 10 large marshmallows for 1 cup miniature marshmallows.
Milk, Evaporated Milk, Evaporated
Substitute 1 cup half & half or whole milk for 1 cup evaporated milk.
Milk, Sweetened Condensed Milk, Sweetened Condensed
Substitute 1 cup instant nonfat dry milk plus 2/3 cup granulated sugar, 1/2 cup boiling water and 3 tablespoons melted butter for 1 (14-ounce) can sweetened condensed milk.
Milk, Whole Milk, Whole
Substitute 1/2 cup evaporated milk plus 1/2 cup water for 1 cup whole milk.
Substitute 1 cup fat free skim milk plus 2 teaspoons melted butter for 1 cup whole milk.
NOTE: Whole milk is higher in total fat than low-fat milk. If a baking recipe calls for whole milk, you may be able to substitute a low-fat milk variety like fat free, 1% or 2% fat. Be cautious about substituting fat free milk in pudding, custard and sauce recipes.
These recipes rely on the dairy fat for added texture and flavor. Baked items such as cakes and cookies can usually tolerate the use of a lower fat milk.
Molasses Molasses
Substitute 1 cup honey, dark corn syrup or maple syrup for 1 cup molasses. (Flavor will be affected.)
Substitute 1 cup light molasses for 1 cup dark molasses.
Substitute 3/4 cup light or dark brown sugar dissolved in 1/4 cup hot water (or liquid in recipe) for 1 cup molasses.
Mustard, Dry Mustard, Dry
Substitute 1 tablespoon prepared mustard minus 1 teaspoon liquid from recipe for 1 teaspoon dry mustard.
Mustard, Prepared Mustard, Prepared
Substitute 1 teaspoon dry mustard plus 1 to 2 teaspoons vinegar or water for 1 tablespoon prepared mustard.
Nutmeg, Ground Nutmeg, Ground
Substitute 1 teaspoon ground allspice or 1 - 1 1/2 teaspoons ground cinnamon or 1 teaspoon ground mace for 1 teaspoon ground nutmeg.
Oats Oats
Old-fashioned oats and quick-cooking oats can be used interchangeably in baking recipes.
Oil Oil
Substitute 1 cup melted butter, margarine or shortening for 1 cup oil. (Recipe results may vary. Texture and appearance may be affected.)
Onion Onion
Substitute 1/4 cup instant minced onion or flaked onion for 1 cup (1 medium) chopped onion.
Substitute 1 teaspoon onion powder for 1 cup (1 medium) chopped onion.
Orange Juice Orange Juice
Substitute 3/4 cup water plus 1/4 cup frozen orange juice concentrate for 1 cup orange juice.
Poultry Seasoning Poultry Seasoning
Substitute 1/4 teaspoon ground thyme plus 3/4 teaspoon ground sage for 1 teaspoon poultry seasoning.
Preserves Preserves
Substitute 1/4 cup jelly for 1/4 cup preserves. Consistency will be thinner with jelly.
Pumpkin Pumpkin
Substitute cooked fresh sugar or pie pumpkin for an equal amount of canned pumpkin.
When cooking pumpkin select a sugar pie pumpkin. This variety of pumpkin is small and sweet, with dark orange-colored flesh. A 3-pound fresh pumpkin will yield approximately 1 cup cooked pumpkin.
To cook fresh pumpkin: Heat oven to 375° F. Place small whole pumpkin onto ungreased baking sheet. Poke top of pumpkin several times to let steam escape while baking. Bake, uncovered, for 45 to 60 minutes or until fork tender. Cool 30 minutes.
Cut pumpkin in half. Scoop out seeds and discard or roast separately for a snack. Scrape pumpkin flesh from skin into food processor bowl fitted with a metal blade.
Puree pulp in food processor or blender or mash thoroughly with a potato masher. Place pumpkin puree in a strainer and drain at least 30 minutes to make sure fresh cooked pumpkin becomes as thick as canned pumpkin. It is very important to remove as much moisture as possible. Refrigerate or freeze remaining puree.
Pumpkin Pie Spice Pumpkin Pie Spice
Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
Raisins Raisins
Substitute equal amount of other chopped dried fruit for raisins. Golden raisins, dark raisins, dried cranberries and currants can be used interchangeably in baking recipes.
Rice Rice
Substitute 1 cup uncooked brown rice for 1 cup uncooked white rice.
Salt Salt
Substitute Kosher salt, iodized salt or sea salt for table salt in baking.
Shortening Shortening
Substitute 1 cup butter or margarine for 1 cup regular or butter-flavored shortening.
DO NOT substitute vegetable oil for shortening when recipe calls for melted shortening.
Sour Cream Sour Cream
Substitute 1 cup plain yogurt for 1 cup sour cream.
Sugar, Dark Brown Sugar, Dark Brown
Substitute 1 cup firmly packed light brown sugar plus 1 tablespoon molasses for 1 cup dark brown sugar.
Substitute 1 cup granulated sugar plus 2 to 3 tablespoons molasses for 1 cup dark brown sugar.
Sugar, Granulated Sugar, Granulated
Substitute 1 cup firmly packed brown sugar for 1 cup granulated sugar. (Flavor will be affected somewhat.)
Sugar, Light Brown Sugar, Light Brown
Substitute 1/2 cup firmly packed dark brown sugar and 1/2 cup granulated sugar for 1 cup firmly packed light brown sugar. (Slight flavor differences will occur.)
Substitute 1 cup granulated sugar plus 2 tablespoons molasses for 1 cup light brown sugar.
Sugar, Powdered (Confectioner's) Sugar, Powdered (Confectioner's)
Substitute 1 cup granulated sugar plus 1/8 teaspoon cornstarch processed in a food processor fitted with a metal blade for 1 cup powdered sugar.
Sweetened Condensed Milk Sweetened Condensed Milk
Substitute 1 cup instant nonfat dry milk plus 2/3 cup granulated sugar, 1/2 cup boiling water and 3 tablespoons melted butter for 1 (14-ounce) can sweetened condensed milk.
Tomato Juice Tomato Juice
Substitute 1/2 cup tomato sauce and 1/2 cup water for 1 cup tomato juice.
Tomato Paste Tomato Paste
Substitute 1/2 cup tomato sauce for 1/4 cup tomato paste. Cook until sauce is reduced to 1/4 cup.
Tomato Puree Tomato Puree
Substitute 2/3 cup water and 1/3 cup tomato paste for 1 cup tomato puree.
Tomato Sauce Tomato Sauce
Substitute 1/2 cup tomato paste plus 1/2 cup water can be substituted for 1 cup tomato sauce.
Vanilla Bean Vanilla Bean
Substitute 2 to 3 teaspoons vanilla extract for 1 8-inch vanilla bean.
Vanilla Extract Vanilla Extract
Substitute imitation vanilla flavoring for vanilla extract.
Substitute other flavorings, such as almond, peppermint, rum or lemon for vanilla extract (flavor differences will occur.)
Vegetable Oil Vegetable Oil
Substitute equal amounts melted butter or margarine for vegetable oil.
Vinegar Vinegar
Substitute 2 teaspoons lemon juice for 1 teaspoon vinegar.
Whipping Cream Whipping Cream
Substitute 1/3 cup melted butter and 2/3 cup whole milk for 1 cup whipping cream.
White Chocolate White Chocolate
Substitute 1- ounce milk chocolate for 1 ounce white chocolate. (Color and flavor will vary.)
Wine Wine
Substitute 1/2 cup fruit juice for 1/2 cup wine in desserts.
Substitute 1/2 cup chicken broth for 1/2 cup wine in savory recipes.
Yeast Yeast
Substitute 1 (.0.6-ounce) cake of compressed yeast for 1 (1/4-ounce) packet active dry yeast.
Substitute 2 1/4 teaspoons quick rise, bread machine yeast or instant dry yeast for 1 (1/4-ounce) packet active dry yeast.
Yogurt Yogurt
Substitute 1 cup buttermilk or sour cream for 1 cup yogurt.
Alcohol/Liqueur Alcohol/Liqueur
Substitute the same amount (volume) of liquid in the recipe as originally called for with alcohol. Depending on the recipe, apple juice or chicken broth often makes a good substitution for wine. When using flavored liqueurs, extracts can be substituted if you make up the balance of the liquid with water.
For example, if a recipe calls for 2 tablespoons Grand Marnier (orange liqueur) you could use 1/2 teaspoon orange extract and 5 1/2 teaspoons water. Just be sure to get the same level of orange flavor. This may take some experimentation.
Allspice, Ground Allspice, Ground
Substitute 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg for 1 teaspoon ground allspice.
Apple Pie Spice Apple Pie Spice
Substitute 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg and a pinch ground allspice for 1 tablespoon apple pie spice.
Baking Chocolate Baking Chocolate
Substitute 1-ounce unsweetened chocolate for 1-ounce baking chocolate.
Baking Powder Baking Powder
Substitute 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar and 1/4 teaspoon corn starch for 1 teaspoon baking powder.
Baking Soda Baking Soda
There is no recommended substitute for baking soda.
Barbecue Sauce Barbecue Sauce
Substitute 1 cup ketchup and 1/2 to 1 teaspoon liquid smoke seasoning for 1 cup barbecue sauce.
Beef Broth Beef Broth
Substitute 1 cup boiling water and 1 teaspoon instant beef bouillon granules (or 1 bouillon cube) for 1 cup broth.
Bouquet Garni Bouquet Garni
Substitute 1/2 teaspoon dried parsley flakes, 1/2 teaspoon dried thyme leave and 1 bay leaf (crushed) for 1 teaspoon bouquet garni.
Breadcrumbs Breadcrumbs
Substitute 3 to 4 slices oven-dried bread crushed for 1 cup breadcumbs.
Substitute 3/4 cup cracker crumbs for 1 cup breadcrumbs.
Substitute 1 1/4 cups croutons or stuffing cubes, crushed for 1 cup breadcrumbs.
Broth, Beef or Chicken Broth, Beef or Chicken
Substitute 1 cup boiling water and 1 teaspoon instant bouillon granules (or 1 bouillon cube) for 1 cup broth.
Butter Butter
Substitute unsalted butter for salted butter in any recipe. It is NOT necessary to add salt.
Substitute whipped butter, based on weight, not volume for stick butter.
Substitute stick margarine made from vegetable oil in most baking applications except in pastry recipes. Using margarine will produce a softer dough than one made with butter, and may not have the same flavor as butter.
Any of these LAND O LAKES® products can be used successfully in baking and cooking:
LAND O LAKES® Butter
LAND O LAKES® Margarine
LAND O LAKES® Fresh Buttery TasteTM Spread
Buttermilk Buttermilk
Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup for 1 cup of buttermilk. Let stand 5 minutes.
Substitute 1/2 cup plain yogurt plus 1/2 cup milk for 1 cup buttermilk.
Cardamom, ground Cardamom, ground
Substitute 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground ginger for 1 teaspoon ground cardamom. (Flavor may vary.)
Chicken Broth Chicken Broth
Substitute 1 cup boiling water and 1 teaspoon instant chicken bouillon granules (or 1 bouillon cube) for 1 cup broth.
Chocolate Chips, Semi-Sweet Chocolate Chips, Semi-Sweet
Substitute 6 ounces semi-sweet baking chocolate, chopped, for 1 cup (6 ounces) semi-sweet chocolate chips.
Chocolate, Bittersweet Chocolate, Bittersweet
Substitute 1 (1-ounce) square semi-sweet baking chocolate for 1 (1-ounce) square bittersweet baking chocolate.
Chocolate, Semi-Sweet Chocolate, Semi-Sweet
Substitute 3 tablespoons chocolate chips for 1 (1-ounce) square semi-sweet baking chocolate.
Substitute 1 (1-ounce) square bittersweet baking chocolate for 1 (1-ounce) square semi-sweet bittersweet baking chocolate.
Substitute 1 (1-ounce) square unsweetened baking chocolate and 1 tablespoon granulated sugar for 1 (1-ounce) square semi-sweet baking chocolate.
Substitute 6 tablespoons unsweetened cocoa powder, 7 tablespoons sugar and 1/4 cup butter, margarine or shortening for 6 ounces semi-sweet baking chocolate.
Chocolate, Sweet Baking (German's) Chocolate, Sweet Baking (German's)
Substitute 3 tablespoons unsweetened cocoa powder, 4 teaspoons sugar and 1 tablespoon butter, shortening or vegetable oil for1 - ounce German's sweet baking chocolate.
Chocolate, Unsweetened Chocolate, Unsweetened
Substitute 3 tablespoons unsweetened cocoa and 1 tablespoon butter, margarine or shortening for 1- ounce unsweetened baking chocolate.
Chocolate, White Chocolate, White
Substitute 1- ounce milk chocolate for 1 ounce white chocolate. (Color and flavor will vary.)
Cinnamon, Ground Cinnamon, Ground
Substitute 1/2 teaspoon ground allspice or 1 teaspoon ground cardamom for 1 teaspoon ground cinnamon.
Cocoa, Unsweetened Cocoa, Unsweetened
Substitute equal amount of Dutch-processed cocoa for unsweetened cocoa.
Coffee Coffee
Substitute 1 cup hot water and 2 teaspoons instant coffee granules or espresso powder for 1 cup strong brewed coffee.
Cooking Sprays, No-stick Cooking Sprays, No-stick
Substitute for shortening to prepare baking sheets and baking pans.
Corn Syrup, Dark Corn Syrup, Dark
Substitute 1 cup light corn syrup for 1 cup dark corn syrup. (Flavor will be affected somewhat.)
Substitute 3/4 cup light corn syrup and 1/4 cup light molasses for 1 cup dark corn syrup.
Corn Syrup, Light Corn Syrup, Light
Substitute 1 cup dark corn syrup for 1 cup light corn syrup (Flavor will be affected somewhat.)
Substitute 1 1/4 cups granulated sugar dissolved in 1/4 cup hot water or liquid used in recipe for 1 cup light corn syrup.
Cornstarch Cornstarch
Substitute 3 tablespoons all-purpose flour for 1 tablespoon cornstarch.
Cream (20% fat) (Coffee Cream) Cream (20% fat) (Coffee Cream)
Substitute 3 tablespoons melted butter and whole milk to equal 1 cup for 1 cup cream (20% fat) (coffee cream)
Cream (40% fat) (Heavy Whipping Cream) Cream (40% fat) (Heavy Whipping Cream)
Substitute 1/3 cup melted butter and 2/3 cup whole milk for 1 cup whipping cream. This substitution can be used when not for whipping.
Cream of Tartar Cream of Tartar
There is no recommended substitution for cream of tartar.
Cream, Half & Half Cream, Half & Half
Substitute 3/4 cup whole milk and 1/4 cup whipping cream for 1 cup half & half.
Substitute 1 tablespoon melted butter and enough milk to equal 1 cup for 1 cup half & half.
Egg Whites Egg Whites
Substitute 2 teaspoons meringue powder and 3 tablespoons water for1 large egg white.
Substitute powdered egg whites for most recipes requiring egg whites. Follow directions on powdered egg whites container.
Substitute 2 tablespoons liquid egg whites for 1 egg white in applications except meringue and angel food cake recipes.
Eggs Eggs
Substitute 1/4 cup refrigerated egg product for 1 whole egg.
Espresso Instant Coffee Powder Espresso Instant Coffee Powder
Substitute 2 to 3 teaspoons instant coffee granules for 1 tablespoon espresso coffee powder.
Substitute 2 1/2 tablespoons instant cappuccino drink mix for 1 tablespoon espresso coffee powder.
Flour, All-purpose Flour, All-purpose
Substitute 1 cup plus 2 tablespoons cake flour for 1 cup all-purpose flour.
Substitute self-rising flour minus the salt in yeast bread recipes for all-purpose flour.
Substitute self-rising flour minus the salt and baking powder in quick bread recipes for all-purpose flour.
Substitute 3/4 cup all-purpose flour and 1/4 cup soy flour for 1 cup all-purpose flour in recipes such as quick breads and pancakes to reduce the carbohydrates.
Flour, All-purpose (as thickener) Flour, All-purpose (as thickener)
Substitute 1/2 tablespoon cornstarch, potato starch, rice starch, arrowroot starch, or 1 tablespoon quick-cooking tapioca for 1 tablespoon all-purpose flour.
Flour, Bread Flour, Bread
Substitute 1 cup all-purpose flour plus 2 teaspoons gluten flour for 1 cup unsifted bread flour.
Flour, Cake Flour, Cake
Substitute 1 cup minus 2 tablespoons all-purpose flour for 1 cup cake flour.
Flour, Gluten-Free Blend Flour, Gluten-Free Blend
Substitute Gluten-Free Flour Blend for regular flour. To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid.
Flour, Pastry Flour, Pastry
Substitute 2/3 cup all-purpose flour and 1/3 cup cake flour for 1 cup pastry flour.
Flour, Self-Rising Flour, Self-Rising
Substitute 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt for 1 cup self-rising flour.
Flour, Whole Wheat Flour, Whole Wheat
Substitute 1 cup minus 3 tablespoons all-purpose flour and 3 tablespoons wheat germ for 1 cup whole wheat flour.
Substitute 1/2 cup whole wheat flour and 1/2 cup all-purpose flour for 1 cup whole wheat flour.
Garlic Garlic
Substitute 1/2 teaspoon instant minced garlic or 1/8 teaspoon garlic powder for 1 clove minced garlic.
Garlic, Salt Garlic, Salt
Substitute 1/4 teaspoon garlic powder and 3/4 teaspoon salt for 1 teaspoon garlic salt.
Ginger, Fresh Ginger, Fresh
Substitute 1/8 teaspoon ground ginger for 1 tablespoon minced or grated fresh ginger.
Ginger, ground Ginger, ground
Substitute 1 teaspoon ground allspice for 1 teaspoon ground ginger. (Flavor will vary.)
Half & Half Half & Half
Substitute 3/4 cup whole milk and 1/4 cup heavy whipping cream for 1 cup half & half.
Substitute 1 tablespoon melted unsalted butter and enough whole milk to equal 1 cup for 1 cup half & half.
Herbs Herbs
Substitute 1 teaspoon dried herbs for 1 tablespoon fresh herbs.
Honey Honey
Substitute 1 1/4 cups granulated sugar plus 1/4 cup liquid (use whatever liquid is called for in the recipe) for 1 cup honey.
Substitute 1/2 cup granulated sugar and 3/4 cup maple syrup, light or dark corn syrup or light molasses for 1 cup honey.
Italian Seasoning Italian Seasoning
Substitute 1 teaspoon dried oregano leaves, 1/2 teaspoon dried basil leaves and 1/2 teaspoon dried thyme leaves for 2 teaspoons Italian seasoning.
Ketchup Ketchup
Substitute 1/2 cup tomato sauce and 2 tablespoons sugar and 1 tablespoon vinegar for 1/2 cup ketchup.
Lemon Juice Lemon Juice
Substitute 1/2 teaspoon vinegar for 1 teaspoon lemon juice.
Maple Syrup Maple Syrup
Substitute 1 cup honey for 1 cup pure maple syrup.
Substitute 1 cup minus 3 tablespoons light molasses for 1 cup pure maple syrup.
Marshmallow Creme Marshmallow Creme
Substitute 16 large or 160 miniature marshmallows plus 2 teaspoons light corn syrup for 1 cup marshmallow creme. Place in double boiler or stainless steel bowl over simmering water; stir until smooth.
Marshmallows Marshmallows
Substitute 10 miniature marshmallows for 1 large marshmallow.
Substitute 8 to 10 large marshmallows for 1 cup miniature marshmallows.
Milk, Evaporated Milk, Evaporated
Substitute 1 cup half & half or whole milk for 1 cup evaporated milk.
Milk, Sweetened Condensed Milk, Sweetened Condensed
Substitute 1 cup instant nonfat dry milk plus 2/3 cup granulated sugar, 1/2 cup boiling water and 3 tablespoons melted butter for 1 (14-ounce) can sweetened condensed milk.
Milk, Whole Milk, Whole
Substitute 1/2 cup evaporated milk plus 1/2 cup water for 1 cup whole milk.
Substitute 1 cup fat free skim milk plus 2 teaspoons melted butter for 1 cup whole milk.
NOTE: Whole milk is higher in total fat than low-fat milk. If a baking recipe calls for whole milk, you may be able to substitute a low-fat milk variety like fat free, 1% or 2% fat. Be cautious about substituting fat free milk in pudding, custard and sauce recipes.
These recipes rely on the dairy fat for added texture and flavor. Baked items such as cakes and cookies can usually tolerate the use of a lower fat milk.
Molasses Molasses
Substitute 1 cup honey, dark corn syrup or maple syrup for 1 cup molasses. (Flavor will be affected.)
Substitute 1 cup light molasses for 1 cup dark molasses.
Substitute 3/4 cup light or dark brown sugar dissolved in 1/4 cup hot water (or liquid in recipe) for 1 cup molasses.
Mustard, Dry Mustard, Dry
Substitute 1 tablespoon prepared mustard minus 1 teaspoon liquid from recipe for 1 teaspoon dry mustard.
Mustard, Prepared Mustard, Prepared
Substitute 1 teaspoon dry mustard plus 1 to 2 teaspoons vinegar or water for 1 tablespoon prepared mustard.
Nutmeg, Ground Nutmeg, Ground
Substitute 1 teaspoon ground allspice or 1 - 1 1/2 teaspoons ground cinnamon or 1 teaspoon ground mace for 1 teaspoon ground nutmeg.
Oats Oats
Old-fashioned oats and quick-cooking oats can be used interchangeably in baking recipes.
Oil Oil
Substitute 1 cup melted butter, margarine or shortening for 1 cup oil. (Recipe results may vary. Texture and appearance may be affected.)
Onion Onion
Substitute 1/4 cup instant minced onion or flaked onion for 1 cup (1 medium) chopped onion.
Substitute 1 teaspoon onion powder for 1 cup (1 medium) chopped onion.
Orange Juice Orange Juice
Substitute 3/4 cup water plus 1/4 cup frozen orange juice concentrate for 1 cup orange juice.
Poultry Seasoning Poultry Seasoning
Substitute 1/4 teaspoon ground thyme plus 3/4 teaspoon ground sage for 1 teaspoon poultry seasoning.
Preserves Preserves
Substitute 1/4 cup jelly for 1/4 cup preserves. Consistency will be thinner with jelly.
Pumpkin Pumpkin
Substitute cooked fresh sugar or pie pumpkin for an equal amount of canned pumpkin.
When cooking pumpkin select a sugar pie pumpkin. This variety of pumpkin is small and sweet, with dark orange-colored flesh. A 3-pound fresh pumpkin will yield approximately 1 cup cooked pumpkin.
To cook fresh pumpkin: Heat oven to 375° F. Place small whole pumpkin onto ungreased baking sheet. Poke top of pumpkin several times to let steam escape while baking. Bake, uncovered, for 45 to 60 minutes or until fork tender. Cool 30 minutes.
Cut pumpkin in half. Scoop out seeds and discard or roast separately for a snack. Scrape pumpkin flesh from skin into food processor bowl fitted with a metal blade.
Puree pulp in food processor or blender or mash thoroughly with a potato masher. Place pumpkin puree in a strainer and drain at least 30 minutes to make sure fresh cooked pumpkin becomes as thick as canned pumpkin. It is very important to remove as much moisture as possible. Refrigerate or freeze remaining puree.
Pumpkin Pie Spice Pumpkin Pie Spice
Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
Raisins Raisins
Substitute equal amount of other chopped dried fruit for raisins. Golden raisins, dark raisins, dried cranberries and currants can be used interchangeably in baking recipes.
Rice Rice
Substitute 1 cup uncooked brown rice for 1 cup uncooked white rice.
Salt Salt
Substitute Kosher salt, iodized salt or sea salt for table salt in baking.
Shortening Shortening
Substitute 1 cup butter or margarine for 1 cup regular or butter-flavored shortening.
DO NOT substitute vegetable oil for shortening when recipe calls for melted shortening.
Sour Cream Sour Cream
Substitute 1 cup plain yogurt for 1 cup sour cream.
Sugar, Dark Brown Sugar, Dark Brown
Substitute 1 cup firmly packed light brown sugar plus 1 tablespoon molasses for 1 cup dark brown sugar.
Substitute 1 cup granulated sugar plus 2 to 3 tablespoons molasses for 1 cup dark brown sugar.
Sugar, Granulated Sugar, Granulated
Substitute 1 cup firmly packed brown sugar for 1 cup granulated sugar. (Flavor will be affected somewhat.)
Sugar, Light Brown Sugar, Light Brown
Substitute 1/2 cup firmly packed dark brown sugar and 1/2 cup granulated sugar for 1 cup firmly packed light brown sugar. (Slight flavor differences will occur.)
Substitute 1 cup granulated sugar plus 2 tablespoons molasses for 1 cup light brown sugar.
Sugar, Powdered (Confectioner's) Sugar, Powdered (Confectioner's)
Substitute 1 cup granulated sugar plus 1/8 teaspoon cornstarch processed in a food processor fitted with a metal blade for 1 cup powdered sugar.
Sweetened Condensed Milk Sweetened Condensed Milk
Substitute 1 cup instant nonfat dry milk plus 2/3 cup granulated sugar, 1/2 cup boiling water and 3 tablespoons melted butter for 1 (14-ounce) can sweetened condensed milk.
Tomato Juice Tomato Juice
Substitute 1/2 cup tomato sauce and 1/2 cup water for 1 cup tomato juice.
Tomato Paste Tomato Paste
Substitute 1/2 cup tomato sauce for 1/4 cup tomato paste. Cook until sauce is reduced to 1/4 cup.
Tomato Puree Tomato Puree
Substitute 2/3 cup water and 1/3 cup tomato paste for 1 cup tomato puree.
Tomato Sauce Tomato Sauce
Substitute 1/2 cup tomato paste plus 1/2 cup water can be substituted for 1 cup tomato sauce.
Vanilla Bean Vanilla Bean
Substitute 2 to 3 teaspoons vanilla extract for 1 8-inch vanilla bean.
Vanilla Extract Vanilla Extract
Substitute imitation vanilla flavoring for vanilla extract.
Substitute other flavorings, such as almond, peppermint, rum or lemon for vanilla extract (flavor differences will occur.)
Vegetable Oil Vegetable Oil
Substitute equal amounts melted butter or margarine for vegetable oil.
Vinegar Vinegar
Substitute 2 teaspoons lemon juice for 1 teaspoon vinegar.
Whipping Cream Whipping Cream
Substitute 1/3 cup melted butter and 2/3 cup whole milk for 1 cup whipping cream.
White Chocolate White Chocolate
Substitute 1- ounce milk chocolate for 1 ounce white chocolate. (Color and flavor will vary.)
Wine Wine
Substitute 1/2 cup fruit juice for 1/2 cup wine in desserts.
Substitute 1/2 cup chicken broth for 1/2 cup wine in savory recipes.
Yeast Yeast
Substitute 1 (.0.6-ounce) cake of compressed yeast for 1 (1/4-ounce) packet active dry yeast.
Substitute 2 1/4 teaspoons quick rise, bread machine yeast or instant dry yeast for 1 (1/4-ounce) packet active dry yeast.
Yogurt Yogurt
Substitute 1 cup buttermilk or sour cream for 1 cup yogurt.
6/5/10
Aunt Nina's Breadballs and Sauce
Aunt Nina learned to make her mom's “special” family dish. She shared the recipe with all the family during a family reunion. This recipe was included in a bound recipe booklet that everyone who was lucky enough to attend received! It is really a unique recipe and very tasty!
I serve this family supper dish with a Caesars salad, baked sweet Italian sausage and what a meal!
Aunt Nina's Breadballs and Sauce
(In Cook's Country "Best Lost Suppers" Sept 2009 Cook Book)
Breadball Ingredients:
1 (16 oz) loaf of Italian Bread, dried out
1 egg
½ cup of minced onions
2 cloves garlic (peeled and smashed into paste)
1 tsp parsley, preferably fresh
1 tsp sweet basil, preferably fresh
1 cup Parmigiano Reggiano grated cheese
½ to 1 cup water (enough to wet bread)
Vegetable shortening or oil, for frying
Breadball Sauce:
1 large onion, chopped fine
3 to 4 cloves of garlic, minced
1 (12 oz) can tomato paste
3 tomato paste cans full of water
6 tablespoons sugar
1 (15 oz) can tomato sauce
1 (28 oz) can of whole tomatoes
1 to 2 tsp(s) sweet basil, preferably fresh
1 to 2 tsp(s) oregano, preferably fresh
1 to 2 tsp(s) parsley, preferably fresh
Breadball Directions:
Wet the bread with enough water and the 1 egg to form a ball. Add the rest of the ingredients. Melt enough shortening (over low heat) or vegetable oil to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies, if using, raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F. Fry breadballs until golden brown. Cool and add to sauce. Breadballs can be frozen (add to the sauce frozen and cook for 1 hour).
Breadball Sauce Directions:
Cook Sauce on low for 1 to 2 hours, stirring often. Add prepared Breadballs to the sauce and serve with baked fresh Sweet Italian Sausage, if desired.
I serve this family supper dish with a Caesars salad, baked sweet Italian sausage and what a meal!
Aunt Nina's Breadballs and Sauce
(In Cook's Country "Best Lost Suppers" Sept 2009 Cook Book)
Breadball Ingredients:
1 (16 oz) loaf of Italian Bread, dried out
1 egg
½ cup of minced onions
2 cloves garlic (peeled and smashed into paste)
1 tsp parsley, preferably fresh
1 tsp sweet basil, preferably fresh
1 cup Parmigiano Reggiano grated cheese
½ to 1 cup water (enough to wet bread)
Vegetable shortening or oil, for frying
Breadball Sauce:
1 large onion, chopped fine
3 to 4 cloves of garlic, minced
1 (12 oz) can tomato paste
3 tomato paste cans full of water
6 tablespoons sugar
1 (15 oz) can tomato sauce
1 (28 oz) can of whole tomatoes
1 to 2 tsp(s) sweet basil, preferably fresh
1 to 2 tsp(s) oregano, preferably fresh
1 to 2 tsp(s) parsley, preferably fresh
Breadball Directions:
Wet the bread with enough water and the 1 egg to form a ball. Add the rest of the ingredients. Melt enough shortening (over low heat) or vegetable oil to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies, if using, raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F. Fry breadballs until golden brown. Cool and add to sauce. Breadballs can be frozen (add to the sauce frozen and cook for 1 hour).
Breadball Sauce Directions:
Cook Sauce on low for 1 to 2 hours, stirring often. Add prepared Breadballs to the sauce and serve with baked fresh Sweet Italian Sausage, if desired.
5/28/10
Easy Enchilada Casserole
http://www.rotelacrossamerica.com
Check out my recipe for the Rotel Across America Recipe Contest!
Easy and so satisfying, this enchilada casserole is a great busy day meal.
Ingredients:
1-10 oz can RoTel® Original Diced Tomatoes & Green Chilies
2-10 oz cans enchilada sauce (I use mild)
3 cups shredded Mexican cheese blend
2 lbs hamburger, browned and drained
10 corn tortillas
10-15 whole black pitted olives, to decorate if desired
Directions:
Preheat oven to 350 degrees.
Pour the RO*TEL tomatoes into a 1-gallon storage bag, add the hamburger, 2 ladles enchilada sauce and 1/2 cup cheese. Remove the air from the bag and zip closed, and then squeeze the bag with hands to mix the ingredients.
Microwave the corn tortillas for 1 to 1 1/2 minutes to make them pliable, and then quarter them.
In a 9x13 baking dish, layer the ingredients like lasagna:
Spoon a thin layer of enchilada sauce evenly over the bottom of the dish.
Add 1/2 of the corn tortillas.
Add 1/2 of the meat mixture.
Add 1/2 of the remaining enchilada sauce.
Add 1/2 of the cheese.
Repeat each layer with the remaining ingredients.
Decorate with olives, if using. Bake at 350° F. degrees for 30 minutes or until cheese is golden brown. Enjoy!
5/15/10
Health Benefits of Lemons
Citrus fruits are listed as “Super Foods” and also are listed in the “Top 10 Healthiest Foods”!
Antibacterial Effect: High in Vitamin C, lemons are very effective in treating and preventing infections. Studies show that the natural vitamin C, found in lemons, is much more effective than the synthetic one produced in labs that you would get if you took a supplement. Just one lemon has more than 100 percent of your daily intake of vitamin C, which may help increase "good" HDL cholesterol levels and strengthen bones.
Diuretic (Makes you Pee-Pee): Lemons are also an effective diuretic which helps to eliminate excess fluids. Besides cleansing toxins and bad bacteria, the natural diuretics found in the juice of lemons help prevent a host of problems associated with water retention, such as glaucoma, edema (swelling), high blood pressure and bloating.
Digestive Aid: Lemon juice mixed with hot water can cure digestion problems such as heartburn, constipation, nausea, intestinal worms and other disorders of the lower intestine. It’s also boosts the digestion of foods.
Lemons actually have an alkaline effect on the body, helping it fight symptoms of acidosis (which is too much acidity in blood and other body fluids).
Cardiovascular Health Benefits: Rich in potassium, lemons have a beneficial effect on the heart with loweing blood pressure and protects against stroke. Lemons are rich in bioflavonoids (a class of antioxidants). Bioflavonoids help strengthen the blood vessels which makes them less likely to rupture.
Sedative Effect: Not many people are aware of the calming effect that lemon juice and extracts can have on the nervous system. Lemon balms are often used to calm anxiety and balance the mind. While lemon juice mixed with coffee is a centuries-old natural remedy against headaches and migraines, the stress-reducing effects of lemon extracts are not yet fully acknowledged. Lemon balms have a calming effect, while lemon juice is believed to improve memory functions and alleviate palpitations.
Cancer prevention: Limonene (found in lemon peel) has anti-cancer properties.
Other Health Benefits of Lemons: Speeds up the body’s repair processes; it can be a great aid in healing sunburned skin! The high vitamin C content of lemons can stimulate calcium metabolism, enhancing calcium absorption and maintaining the health of the teeth and the bones. Vitamin C also helps the body produce the collagen so critical in supporting the connective tissue that preserves the youthful appearance of the skin
It is important, however, to dilute lemon juice with water before drinking it. Ingesting pure lemon juice, which has a high acid content, can damage the enamel of the teeth.
Antibacterial Effect: High in Vitamin C, lemons are very effective in treating and preventing infections. Studies show that the natural vitamin C, found in lemons, is much more effective than the synthetic one produced in labs that you would get if you took a supplement. Just one lemon has more than 100 percent of your daily intake of vitamin C, which may help increase "good" HDL cholesterol levels and strengthen bones.
Diuretic (Makes you Pee-Pee): Lemons are also an effective diuretic which helps to eliminate excess fluids. Besides cleansing toxins and bad bacteria, the natural diuretics found in the juice of lemons help prevent a host of problems associated with water retention, such as glaucoma, edema (swelling), high blood pressure and bloating.
Digestive Aid: Lemon juice mixed with hot water can cure digestion problems such as heartburn, constipation, nausea, intestinal worms and other disorders of the lower intestine. It’s also boosts the digestion of foods.
Lemons actually have an alkaline effect on the body, helping it fight symptoms of acidosis (which is too much acidity in blood and other body fluids).
Cardiovascular Health Benefits: Rich in potassium, lemons have a beneficial effect on the heart with loweing blood pressure and protects against stroke. Lemons are rich in bioflavonoids (a class of antioxidants). Bioflavonoids help strengthen the blood vessels which makes them less likely to rupture.
Sedative Effect: Not many people are aware of the calming effect that lemon juice and extracts can have on the nervous system. Lemon balms are often used to calm anxiety and balance the mind. While lemon juice mixed with coffee is a centuries-old natural remedy against headaches and migraines, the stress-reducing effects of lemon extracts are not yet fully acknowledged. Lemon balms have a calming effect, while lemon juice is believed to improve memory functions and alleviate palpitations.
Cancer prevention: Limonene (found in lemon peel) has anti-cancer properties.
Other Health Benefits of Lemons: Speeds up the body’s repair processes; it can be a great aid in healing sunburned skin! The high vitamin C content of lemons can stimulate calcium metabolism, enhancing calcium absorption and maintaining the health of the teeth and the bones. Vitamin C also helps the body produce the collagen so critical in supporting the connective tissue that preserves the youthful appearance of the skin
It is important, however, to dilute lemon juice with water before drinking it. Ingesting pure lemon juice, which has a high acid content, can damage the enamel of the teeth.
5/10/10
Real Women of Philadelphia Recipe Contest
Since March 27th, 2010, I have been on quite an amazing personal journey! I would have NEVER believed it if you would have asked me then just how much this contest, and the friends I've made along the way, would come to mean to me.
Paula began our journey and the community she brought together has grown closer and closer with each passing week. We are a family of women who care about our families, our homes; making, sharing, and enjoying good food, and most of all LOVE PHILADELPHIA cream cheese. And of course we all LOVE Paula Deen...that's goes without saying!
And we also appreciate those hard working guys, Jason and Greg, who do all the behind the scenes technical work to keep our wonderful Real Women of Philadelphia website maintained. Thank you guys so much for your hard work and all the long hours given.
So here are the links to my recipe videos, thus far, that I will keep updating until the close of the competition:
Week 1—Side Dish: http://www.realwomenofphiladelphia.com/user_recipe/view/10736/359/1
Week 2—Appetizer:http://www.realwomenofphiladelphia.com/user_recipe/view/10736/997/1
Week 3—Entrée:http://www.realwomenofphiladelphia.com/user_recipe/view/10736/1657/1
Week 4—Dessert:http://www.realwomenofphiladelphia.com/user_recipe/view/10736/2439/1
Week 5—Side Dish 2:http://www.realwomenofphiladelphia.com/user_recipe/view/10736/3032/1
Week 6—Appetizer 2: http://www.realwomenofphiladelphia.com/user_recipe/view/10736/3935/1
Week 7—Entree 2: http://www.realwomenofphiladelphia.com/user_recipe/view/10736/4699/1
I pray that God has a plan for me to join the ladies who are going to Savannah as that is my dream and would make me very happy!
Blessings and Happy Cooking!
Paula began our journey and the community she brought together has grown closer and closer with each passing week. We are a family of women who care about our families, our homes; making, sharing, and enjoying good food, and most of all LOVE PHILADELPHIA cream cheese. And of course we all LOVE Paula Deen...that's goes without saying!
And we also appreciate those hard working guys, Jason and Greg, who do all the behind the scenes technical work to keep our wonderful Real Women of Philadelphia website maintained. Thank you guys so much for your hard work and all the long hours given.
So here are the links to my recipe videos, thus far, that I will keep updating until the close of the competition:
Week 1—Side Dish: http://www.realwomenofphiladelphia.com/user_recipe/view/10736/359/1
Week 2—Appetizer:http://www.realwomenofphiladelphia.com/user_recipe/view/10736/997/1
Week 3—Entrée:http://www.realwomenofphiladelphia.com/user_recipe/view/10736/1657/1
Week 4—Dessert:http://www.realwomenofphiladelphia.com/user_recipe/view/10736/2439/1
Week 5—Side Dish 2:http://www.realwomenofphiladelphia.com/user_recipe/view/10736/3032/1
Week 6—Appetizer 2: http://www.realwomenofphiladelphia.com/user_recipe/view/10736/3935/1
Week 7—Entree 2: http://www.realwomenofphiladelphia.com/user_recipe/view/10736/4699/1
I pray that God has a plan for me to join the ladies who are going to Savannah as that is my dream and would make me very happy!
Blessings and Happy Cooking!
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