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Substituting Foods in Recipes

Category Substitutions
Sometimes when cooking you either don't have an ingredient that is called for or you prefer not to use it and need a substitute. This is a guide about substituting foods in recipes.


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April 22, 2014

  1. Use instead of milk in mashed potatoes. Makes it kosher when using beef/meat products. It tastes a bit different but it's still good.

  2. A substitute for eggs

  3. Oil in baking. It works in bread, muffin and cake recipes. Use natural applesauce to eliminate added sugar.

    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!

Comment Was this helpful? 4

By 0 found this helpful
October 19, 2009

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

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November 8, 20121 found this helpful

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.

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September 22, 20160 found this helpful

This is a guide about using an egg substitute. Some recipes call for using an egg substitute rather than whole eggs.

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September 21, 20160 found this helpful

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.

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August 2, 20130 found this helpful

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.

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August 17, 20120 found this helpful

This guide contains healthy substitutes for cream of mushroom soup. This soup is listed in many recipes for casseroles, soups and sauces.

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March 12, 20120 found this helpful

This is a guide about substitutions for bacon. There are a number of substitutes you can use for bacon in your recipes.

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September 22, 20110 found this helpful

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.

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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.

January 11, 20140 found this helpful

I have a recipe that calls for 2% milk, but all I have is whole. What should I do to substitute?

By Amber


September 4, 20170 found this helpful

I'm not positive what it would do to some baked recipes, but most of the time whole milk will just give it a richer taste, like in gravy and casseroles. I would be careful using 2% milk in place of whole milk in baked cakes or cookie, though. I used fat free canned milk in my pumpkin pies and they turn out fine.

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September 7, 20170 found this helpful

Just use the whole milk. Any type of milk or cream can be swapped out for each other in pretty much every recipe. It will just add a bit more fat and richness to the recipe than if you used 2%. You can even use soy or rice milk, although those tend to change the consistency and flavor more than dairy.

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November 21, 20110 found this helpful

Can I use oil instead of shorting when making bread?

By Tobie


January 4, 20120 found this helpful

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.

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