Handy Substitute Recipes For Baking

• Cake Flour Recipe:
If you're running short on cake flour and need it now, here's a tip
for making your own: Add two level tablespoons of cornstarch to a
one-cup measuring cup, then fill with bread flour. Sift three times
then use as needed.

• Self-Rising Flour Recipe:
In a one-cup measure, place 1 1/2 tsp baking powder and 1/2 tsp salt,
then fill to top with flour. Mix well and store in an airtight
container if not used right away.

• Half And Half Cream Substitute:
In a one-cup measure, place 3 Tablespoons + 1 1/2 teaspoons of melted
butter. Top up the cup with whole milk. You can also use an equal
measure of evaporated milk as a half and half-cream substitute.

• Buttermilk Substitute:
You can substitute 1 cup of buttermilk with the following quick
recipe–In a one cup measuring cup, add 1 TBS of vinegar or lemon
juice, then top up the rest of the measuring cup with milk. Set aside
for 5 minutes, stir, then use as buttermilk in the recipe.

• Graham Cracker Crumb Crust Substitute:
In a pinch, you can use crushed corn flakes in place of graham cracker
crumbs. Recipe for crust: 2 cups crushed corn flakes*, 1/3 cup melted
butter, 2 TBS sugar. Gradually add the melted butter to the crushed
corn flakes and sugar. Mix well and press into pie plate (8″ or 9″).
Bake at 350° for 10 minutes. *Use the non-frosted corn flakes.

• Chocolate Squares Substitute:
3/4 cup unsweetened cocoa & 1/4 cup melted Crisco (Substitution for 4
ounces unsweetened chocolate squares).

Baking Powder Substitutes

•Try 1/4 tsp baking soda & 1/2 tsp cream of tartar to substitute for 1
tsp baking powder.
•1/2 tsp baking soda per 1 cup of buttermilk (substitute for 2 tsp
baking powder–use buttermilk already called for in recipe).
•1/2 tsp baking soda per 1 cup of sour milk (or use 1 cup milk soured
with 1 TBS vinegar or lemon juice; use milk already called for in
recipe)–substitute for 2 tsp baking powder
•1 cup of milk with 1 3/4 tsp cream of tartar, add 1/2 tsp baking
soda–substitute for 2 tsp baking powder (use milk already required in
recipe)
•1/2 tsp baking soda per 1 cup of molasses (use molasses already
called for in recipe)–substitute for 2 tsp baking powder

Kitchen Tidbits:

•1 stick of butter = 1/2 cup
•1 cup of whipping cream = 2 cups whipped
•1 cup uncooked rice = 3 1/2 cups cooked
•1 envelope Gelatin = 4 leaves = 1/4 ounce
•1 pkg. yeast = 2 1/4 teaspoons active dry yeast

New England Boiled Dinner
Early New Englanders brought this dish from Ireland, where boiled
beef, cabbage, and potatoes appear in numerous incarnations. I'm only
guessing at that, but I know from intimate personal experience that
this meal is as satisfying to body and soul as any dish on earth,
especially if there is a bit of a chill in the night air.

1-4 to 5 lb (approx. 2 kg) corned beef ( I have also used ham)
10 to 12 medium-sized beets, peeled
3 to 4 parsnips, peeled and cut into large pieces
6 to 8 large carrots, scrubbed and cut into large pieces
3 to 4 turnips, peeled and quartered
10 to 15 small onions, peeled
6 to 8 medium-sized potatoes, scrubbed and quartered
1 head cabbage, cut into wedges

Dijon style mustard and prepared horseradish as condiments.

Place the corned beef along with the pickling liquid and spices in a
large pot and add enough water to cover it. Simmer for about one hour
per pound, adding water as necessary to keep the beef covered. Remove
from the liquid, leaving the liquid in the pot, and place in a shallow
baking dish or other container. Place a cutting board or other baking
dish on top, and place several heavy weights (cans of food, cast iron
cookware, etc) on top to compress it. Boil the beets in a separate pot
for 30 to 45 minutes, until tender. Meanwhile add the parsnips,
carrots, and turnips to the beef cooking liquid and simmer for 30
minutes. Add the potatoes and simmer for an additional 15 minutes,
then add the cabbage wedges and simmer 15 minutes more. Slice the beef
and arrange with the vegetables on a large, deep platter, along with a
generous amount of the cooking liquid. Serve mustard and horseradish
on the side.

Serves 8 to 12