Truck Camper Baking Substitutions

I have a feeling that I will run out of things during any of the 14 day camps. This list, from iVillage, is a great addition to the recipe box. (What recipe box? Where do you store that?)

Baking powder
For each teaspoon use 1 teaspoon baking soda plus 1/2 teaspoon cream of tartar.

Brown sugar
For 1 cup: use 1 cup granulated sugar plus 2 tablespoons molasses or dark corn syrup.

For 1 cup: use 1 tablespoon lemon juice or vinegar plus enough (powdered)milk to make 1 cup and let stand five minutes, or use 1 cup yogurt.

For 1 ounce unsweetened chocolate: use 3 tablespoons cocoa + 1 tablespoon butter. For 1 ounce semisweet baking chocolate: use 1 ounce unsweetened plus 1 tablespoon sugar.

Heavy cream
For 1 cup: use 2/3 cup milk (powdered milk plus water) and 1/3 cup butter.

For one large egg: use 1/4 cup cholesterol-free egg product (keep some in the freezer for emergencies like this). (Or have powdered eggs on hand.)

Egg yolk
For one yolk: use 2 tablespoons cholesterol-free egg product.

For 1 cup all-purpose flour: use 1 cup plus 2 tablespoons cake flour. For 1 cup self-rising flour: use 1 cup all-purpose plus 1 1/2 teaspoons baking powder and * teaspoons salt.

For 1 cup: use 3/4 cup sugar + 1/4 cup liquid.

For 1 cup: use 1/2 cup evaporated milk plus 1/2 cup water, or keep dry, powdered milk on hand and mix according to directions.

Sour cream
For 1 cup: use 1 cup plain yogurt.

For 1 cup granulated: use 3/4 cup maple syrup plus 1/4 teaspoon soda and reduce the liquid by 3 tablespoons, or use 1 cup light brown sugar (packed) or 2 cups powdered sugar.

I may be getting a tad obsessive about baking in the truck camper kitchen. The list of substitutions is a winner. Can you think of any others?

This entry was posted in Kitchen, Truck Camping Hints and tagged , . Bookmark the permalink.