How many times on a cold winter night has the urge to make something gooey, sweet and comforting drifted across your mind? Time to pull out your family recipe cookbook and find the perfect easy-to-make snack recipe.
But what if you don’t have exactly the right ingredients that Grandma used in her special chocolate ginger snap cupcakes? Easy. Just substitute a similar recipe ingredient, and chances are you won’t notice the difference enough to complain while satisfying your snack attack.
Here are a few classic recipe ingredient substitutes you can use if your pantry is low on some items needed for an impromptu snack:
Dry bread crumbs
Tear up whole fresh bread slices into small pieces and toast them on high in a toaster oven (use the tray, dears). Watch carefully so the bread pieces don’t burn, then crumble as needed. I’ve also heard you can sautee the bread in butter until browned, but that may be too rich for some recipes, or family recipes that require a bread crumb coating.
Buttermilk
I don’t usually keep buttermilk, so when I need buttermilk for a recipe, I have been known to add a tablespoon of lemon juice or a little vinegar to a cup of milk (which will usually sour curdle the milk within 5 minutes). The flavor always seems odd to me. Now I prefer to use plain yogurt or thinned sour cream, which gives a richer texture. I’ve even substituted creme frache instead (but it’s rare that I would have that in my fridge either).
Eggs
Anytime I am baking sweets and I need an egg, I confidently substitute 1/4 cup applesauce, pumpkin or squash puree, or any thick pureed fruit. These will bind the dry ingredients, but just won’t add the extra fluff that an egg would. To me, this substitution is best used for baked goods recipes like bran muffins or blueberry muffins. Not recommended for omelets!
Sugar
I have used confectioners’ (powdered) sugar as a substitute for granulated sugar, but I will usually use 25% less (that is ¾ cup instead of 1 cup). Depending on the recipe, honey is also a good substitute. Which one to use really depends on the type of bulk needed in the recipe, and whether the finished dish is more dry or moist.
Cake Flour
If you are making a cake for your late night snack, and don’t have cake flour (which is forever on your shelf like that unused box of Bisquick, right?), don’t fret. I’m told you can sift 7/8 cup all-purpose flour with 2 tablespoons cornstarch (for every cup of cake flour you need) and come up with a reasonable substitute. Honestly, if it is a one-time emergency snack recipe, just use all purpose flour. No one will hold you responsible for the recipe results. However, if the texture is so critically important to you at 9 p.m. and you need a chocolate cake fix, go get cake flour!
By the way, if you have used substitutes in family recipes successfully, be sure to indicate those options in your family recipe cookbook. Some family member may actually prefer the altered recipe instead of the original, due to diet considerations, allergies or other taste preferences.
Happy Cookbooking!
Erin
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