How many times have you gotten out a recipe ready to make your favorite dish or try a new one and found that you didn’t have some of the ingredients. This week’s issue is dedicated to some common substitutes that could come in handy the next time this happens.
Eggs Substitutions
Replacing more than two eggs will change the integrity of a recipe. For recipes that call for a lot of eggs, like a quiche, use pureed silken tofu. Because egg substitutions add moisture, you may have to increase baking times slightly.
Replace 1 large egg with one of the following:
3 tablespoons unsweetened applesauce - (or other fruit puree) + 1 teaspoon baking powder
OR
1 tablespoon flax meal + 3 tablespoons hot water
(Let stand, stirring occasionally, about 10 minutes or until thick. Use without straining.)
OR
4 tablespoons pureed silken tofu + 1 teaspoon baking powder
OR
1 tablespoon plain agar powder dissolved into 1 tablespoon water. Beat, chill for 15 minutes and beat again.
Buttermilk Ranch Dressing
Yield: about 1 1/2 cups. Keeps for a week, covered in the fridge
1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/8 teaspoon paprika
1/4 teaspoon mustard powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1 Tbsp chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon dry dill - (or a teaspoon chopped, fresh)
In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.
Makes about 1 1/2 cups. Keeps for a week, covered in the fridge.

1 t. Allspice:
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1 t. Arrowroot starch:
1 tablespoon flour
OR
1 teaspoon cornstarch
Baking Powder
Yield: 1 2/3 cups
1/3 cup baking soda
2/3 cup cream of tartar
2/3 cup arrowroot starch
1 c. Beer:
1 cup nonalcoholic beer
OR
1 cup chicken broth
Brown Sugar
1 pound granulated sugar
3 ounces molasses - by weight
Place the sugar and molasses into the bowl of a food processor and process until the molasses is completely incorporated into the sugar, approximately 1 minute. If necessary, stop and scrape down the sides of the bowl. Place in an airtight container and store for up to a month
1 c. Butter (salted):
1 c. margarine
OR
1 c. shortening plus 1/2 teaspoon salt
OR
7/8 cup vegetable oil plus 1/2 teaspoon salt OR
7/8 cup lard plus 1/2 teaspoon salt
1 c. Butter (unsalted):
1 cup shortening
OR
7/8 cup vegetable oil
OR
7/8 cup lard
1 c. Buttermilk:
1 cup yogurt
OR
1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
1 oz. Chocolate (semisweet):
1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar
OR
1 ounce semisweet chocolate chips plus 1 teaspoon shortening
1 oz. Chocolate (unsweetened):
3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
1/4 c. Cocoa:
1 (1-ounce) square unsweetened chocolate
1 c. Corn syrup:
1 1/4 cup white sugar plus 1/3 cup water
OR
1 cup honey
OR 1 cup light treacle syrup
1 c. Cream (half and half):
7/8 cup milk plus 1 tablespoon butter
1 c. Cream (heavy):
1 cup evaporated milk
OR
3/4 cup milk plus 1/3 cup butter
1 c. Cream (light):
1 cup evaporated milk
OR
3/4 cup milk plus 3 tablespoons butter
1 c. Cream (whipped):
1 cup frozen whipped topping, thawed
1 c. Cream cheese:
1 cup pureed cottage cheese
OR
1 cup plain yogurt, strained overnight in a cheesecloth
1 t. Cream of tartar:
2 teaspoons lemon juice or vinegar
1 c. Crème fraiche:
Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
1 whole Egg:
1/4 cup silken tofu pureed
OR
3 tablespoons mayonnaise
OR
half a banana mashed with 1/2 teaspoon baking powder
OR
1 tablespoon powdered flax seed soaked in 3 tablespoons water
1 c. Evaporated milk:
1 cup light cream
1 c. Fats for baking:
1 cup applesauce
OR
1 cup fruit puree
1 c. Flour--Bread:
1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
1 c. Flour--Cake:
1 cup all-purpose flour minus 2 tablespoons
1 c. Flour--Self-Rising:
7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
1 t. Ginger--dry:
2 teaspoons chopped fresh ginger
1 c. Honey:
1 1/4 cup white sugar plus 1/3 cup water
OR
1 cup corn syrup
OR
1 cup light treacle syrup
1 t. Hot pepper sauce:
3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
1 c. Ketchup:
1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
1 c. Lard:
1 cup shortening
OR
7/8 cup vegetable oil
OR
1 cup butter
Lemon grass 2 fresh stalks 1 tablespoon lemon zest
1 t. Lemon juice:
1/2 teaspoon vinegar
OR
1 teaspoon white wine
OR
1 teaspoon lime juice
1 t. Lemon zest:
1/2 teaspoon lemon extract
OR
2 tablespoons lemon juice
1 t. Mace:
1 teaspoon nutmeg
1 c. Mayonnaise:
1 cup sour cream
OR
1 cup plain yogurt
1 c. Milk--whole:
1 cup soy milk
OR
1 cup rice milk
OR
1 cup water or juice
OR
1/4 cup dry milk powder plus 1 cup water
OR
2/3 cup evaporated milk plus 1/3 cup water