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5 Baking TIPs – Substitutions

March 21, 2014   |   No Comments

Welcome to the weekly recap of my TIPs Of the Day.  This week’s TIPs were related to Baking Substitutions.  I previously posted a list of several baking substitutions for those moments when you’re half way through a recipe, only to find that you don’t have necessary ingredient. I hate when that happens! Here are 5 that I love!

Photo Courtesy of Pixabay

1. No cake flour on hand? No problem! For every cup of cake flour needed, begin by adding 2 TBSP of Corn Starch to your measuring cup, then fill the rest with all purpose flour and sift. 
No corn starch? Some say just eliminate 2 TBSP of all purpose flour per cup and sift well. (I have not tried this yet)



2. Need a substitute for self-rising flour? For each cup needed, use one up or all purpose flour and add 1.5 tsp of Baking Poweder and 1/2 tsp salt.


3. To make 1 cup of your own Heavy Cream in a pinch, mix 2/3 cup of whole milk with 1/3 cup of melted butter. Make sure you butter is unsalted.


4. If you prefer soft baked cookies, try replacing the baking powder with cornstarch in your recipe!


5. In many recipes, you can substitute evaporated milk for heavy cream. Both consistencies are thick, but the evaporated milk has far less fat and calories. Did you know that you can even make fresh whipped cream using evaporated milk???

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