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Applesauce for vegetable oil: 1:1 rule, i.e. 1/2 cup of oil = 1/2 cup of applesauce. Add 2 Tbsp. oil to the recipe, if desired. Adding a small amount of oil will improve the texture.
Source: Debra, Wendy, Wolfie and me!
By substituting cheaper ingredients for expensive ones, you can save some dollars. Some cookie recipes may call for butter, when you can use half margarine and half butter. Or use less expensive nuts for example: walnuts for pecans.
By Monique from Creighton, SK
Many recipes call for corn syrup, which is not generally available outside the U.S. Honey, golden syrup and light molasses are a few suggested substitutions but there are many more. This guide contains substitutes for corn syrup.
This is a guide about using an egg substitute. Some recipes call for using an egg substitute rather than whole eggs.
This is a guide about substituting half and half for milk in recipes. If you are out of milk or just want a creamier flavor, try substituting half and half for the milk in a recipe.
This is a guide about substitute for buttermilk in recipes. Most of us don't keep a supply of buttermilk in the fridge, so if a recipe calls for it, you may want to use a substitute.
This guide contains healthy substitutes for cream of mushroom soup. This soup is listed in many recipes for casseroles, soups and sauces.
This is a guide about substitutions for bacon. There are a number of substitutes you can use for bacon in your recipes.
This is a guide about substitutions for wine in recipes. Although many recipes call for wine, substitutions can easily be made without affecting the flavor of the finished dish.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
Can I use oil instead of shorting when making bread?
What kind of bread are you making? Pizza dough is typically made with oil, and quick breads. Usually, shortening is used to make something flaky or fluffy by cutting it into the flour before adding liquid ingredients, and often butter is used in its place. It's not interchangeable if the shortening is mixed with the flour first. If you're baking just regular loaf bread, it normally calls for milk and butter to be scalded together in a pan and cooled before adding the yeast, then mixing it into the flour. In that case, since the shortening would melt, it could be used interchangeably with oil with only a minimal texture difference.
I have a recipe that calls for 2% milk, but all I have is whole. What should I do to substitute?