Swapping ingredients without sacrificing taste

Swapping ingredients without sacrificing taste

Are you having one of those days where the only thing you want to eat is a warm, gooey cookie? Days like those are Mother Rucker’s favorites. If you’re in the mood to bake some sweets, don’t let a lack of ingredients bring you down. Perhaps you know some substitution secrets, but if you don’t, you’re in luck. We know plenty. Here are just a few to consider the next time you decide to concoct some of your own confections.

Butter/Margarine –> Olive Oil or Applesauce
Not quite a 1:1 ratio, use 7/8 cup of olive oil for every cup of butter or margarine required. This substitution goes well beyond convenience, too. Olive oil contains nearly three times as much monounsaturated or “good” fats per tablespoon as butter, margarine and other popular cooking oils.

Want to take this substitution a step further? Substitute 1 cup of oil with 1/2 cup of applesauce and 1/2 cup oil. Be aware that this addition creates a more cake-like texture for cookies. If you want to keep that crunch, forgo the applesauce and stick with oil or butter.

Sour Cream –> Yogurt
Uh oh. You’ve used the last of your sour cream on last night’s enchiladas! How are you going to make that lemon cake your family’s craving? If you have either full-fat or 2 percent Greek yogurt, you can simply swap 1 cup of sour cream for 1 cup of yogurt. Because yogurt has less fat than sour cream, the texture may be a little different but the taste will still be delicious.

Honey –> Corn Syrup
Corn syrup isn’t a typical kitchen staple, but honey is! While honey tends to be a little sweeter, it’s still okay to substitute one for the other on a 1:1 ratio. Molasses can also be substituted in a pinch.

Marshmallows –> Frosting
If you’ve ever waited until the last minute to make cupcakes, you’re not alone. But procrastination is no longer an excuse for serving these sweets with runny frosting. Cut out your cool-down time by placing a large marshmallow on top of each cupcake when two to three minutes remain on the oven timer. The puff should melt perfectly onto your cupcake, forming a layer of sugarcoated bliss.

Sprite + Cake Mix
What do you do if you want cake but don’t have eggs, flour, butter or even oil? If you have cake mix and a can of Sprite, you’re good to go. Stir the Sprite and cake mix until there are no lumps. Pour the batter in a cake pan or cupcake tin. Bake according to the directions on the box. Voila! One freshly baked cake at your service.

To see more substitutions, visit All Recipe. For the real deal, try the sweet treats made fresh by Mother Rucker’s Sweets!