Wednesday, February 26, 2014

Wednesday's Wonderings...



On the mission field it's hard to find what you've been used to so you learn to substitute with what you have available.  What are your best and favorite Kitchen Substitutions?

6 comments:

Charity said...

Sweet carrots for sweet potatoes! Who knew carrots could make such an awesome sweet potato casserole?!

Carole said...

White sugar in the blender becomes nice, fluffy powdered sugar.

Joy Gibson said...

For brown sugar, use 2 tablespoons molasses + 1 cup white sugar.

Lou Ann Keiser said...

I LOVE using real butter instead of shortening. Healthier and yummier. (Use a little less than the recipe, but almost the same quantity.) You should taste my quiche--real cream, butter in the crust. Yummmmmmm . . . .

Amy Meyers said...

Learning how to home make biscuit mix (or a cheese sauce for mac and cheese). Lots of recipes online for that. I also had to learn how to substitute for melted unsweetened chocolate with cocoa and oil, or tomato sauce with tomato paste plus water.

BASS 2 PERU said...

Many recipes ask for buttermilk, which is often unavailable. An easy fix is to add some vinegar or fresh lemon juice to regular whole milk.