Are you ever in the kitchen just starting to cook something that you have been thinking about all day, when you realize you are missing a crucial ingredient? One egg when you need two…heavy cream gone bad…or maybe something weird like buttermilk that you just don’t have sitting in your fridge.
Well I have come across a few helpful tips [and they work!] for these items.
Buttermilk?!
Combine just under one cup of milk with 1 TB lemon juice or vinegar. Let sit for 5 minutes. You just made buttermilk.
Oh no! I just ran out of brown sugar.
Combine 1 cup of white sugar with 1 TB molasses. Stir for long enough and you have brown sugar- home made!
Heavy cream gone bad?
Mix ¾ cup milk with 1/3 cup butter. Melt butter, pour into cup and stir. Equals 1 cup heavy cream.
Short on eggs? Substitute it!
Precisely 1/3 cup of applesauce equals one egg.
1/3 cup is the typical snack size applesauce container you buy at the grocery store. Best part? Now you can eat cookie dough without worrying about getting sick. I make it for my husband all the time and he loves it. Also, you can’t tell any difference in taste or texture from eggs-whether the cookies are cooked or uncooked!
Brilliant! 1/3 cup applesauce = 1 egg? What in the world?
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