Holiday Substitutions to the Rescue!Don’t panic, there are some simple recipe substitutions that can be used to create that culinary masterpiece without having to run to the store. You may be putting the final touches on your holiday meal and realize you don’t have all the needed ingredients.
Nashville, Ark. – It’s crunch time for the holidays! You may be putting the final touches on your holiday meal and realize you don’t have all the needed ingredients. What to do? Don’t panic, there are some simple recipe substitutions that can be used to create that culinary masterpiece without having to run to the store. Here are a few emergency substitutions you can use to that will have only slight differences to appearance, flavor and texture.
- Allspice, 1 teaspoon. Substitute one-half teaspoon cinnamon plus one-half teaspoon ground cloves.
- Baking Powder, double-acting, 1 teaspoon. Substitute: one-quarter teaspoon baking soda plus five-eighths teaspoon cream of tartar.
- Butter, 1 cup. Substitute: 1 cup regular margarine, or 1 cup vegetable shortening (for baking). An equal amount of oil can be substituted for similar portion of melted butter if specified by the recipe. If the label says “light,” “lower fat,” “reduced calorie,” “fat-free,” or “vegetable oil spread,” you may be less successful substituting it for butter or for regular margarine in baking. These products are higher in water and lower in fat content and won’t perform in the same way as regular butter or margarine.
- Buttermilk, 1 cup. Substitute: 1 tablespoon lemon juice or vinegar plus enough regular milk to make 1 cup (allow to stand 5 minutes).
- Chocolate, unsweetened, 1 ounce. Substitute: 3 tablespoons cocoa plus 1 tablespoon butter, regular margarine or vegetable oil.
- Cornstarch for thickening, 1 tablespoon. Substitute: 2 tablespoons flour. When you thicken liquids with cornstarch you will get a translucent color, while flour will give a more opaque appearance.
- Eggs, 1 whole egg. Substitute: one-quarter cup egg substitute; check the label for specific directions.
- Flour, self-rising, 1 cup. Substitute: 1 cup minus 2 teaspoons all-purpose flour, plus 1.5 teaspoons baking powder and one-half teaspoon salt.
- Flour, cake, 1 cup. Substitute: 1 cup minus 2 tablespoons all-purpose flour.
Holiday meal preparation can be a breeze. Follow tried and true recipes and think creatively if you have to make last minute substitutions!
For more information on meal preparation, contact the Howard County Extension Office at 870-845-7517 or visit our office located on the second floor of the courthouse.
Recipe of the Week
Here is a great holiday salad recipe. It is perfect for all you holiday meals, but I like it anytime of the year!
Cranberry Holiday Salad
2 (3 oz.) packages orange gelatin
1 ½ cups boiling water
3 teaspoons grated orange rind
1 (16 oz.) can jellied cranberry sauce
1 (8 ½ oz.) can crushed pineapple, drained
½ cup diced celery
½ cup chopped nuts
Dissolve gelatin in boiling water. Add orange rind and cranberry sauce. Chill until thickened. Stir in pineapple, celery and nuts. Pour into 1 ½ quart mold. Chill until firm – 3 to 4 hours. Unmold on crisp salad greens.
Yields: 10-12 servings.
By Jean Ince
County Extension Agent - Staff Chair
The Cooperative Extension Service
U of A System Division of Agriculture
Media Contact: Jean Ince
County Extension Agent - Staff Chair
U of A Division of Agriculture
Cooperative Extension Service
421 N. Main St, Nashville AR 71852
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