Substitutions
- 1 c. sifted self-rising flour = 1 c. sifted all-purpose flour + 1-1/4 t. baking powder + pinch of salt.
Use the same amount called for in the recipe.
- To reduce fat content in baked goods (esp. muffins, cakes, cookies, etc.), use some form of pureed fruit.
1 c. fat = 1/2 c. to 3/4 c. pureed fruit (may have to adjust liquid in recipe, too)
Some good examples of pureed fruit are:
- unsweetened applesauce
- pureed dried prunes and/or raisins (e.g., Sunsweet Lighter Bake, or make your own by pureeing 1 c. pureed prunes with 1/4 c. cool water)
- pureed baby food prunes
- mashed, overripe bananas
I find that applesauce has a much higher liquid content than the other items listed, so I generally reduce the amount of liquid required in the recipe to compensate. Purees with prunes are generally thicker, so I often do not alter the liquid ingredients. You must experiment to find out what works well in specific recipes.
- Plain yogurt may be substituted for an equal amount of sour cream, and vice-versa. Yogurt may also be substituted for buttermilk, if necessary. Pureed cottage cheese may also be used as a substitute.
- 1 c. buttermilk = 1 c. milk + 1 T. lemon juice (or vinegar)
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