Substitutes

The following is a list of things that you can make from items that are easy to store when the things you are making, may be a bit harder to store long term. Leave a comment if you have any questions.

Brown Sugar:
2 TBSP Molasses
1 cup white sugar

Mix together with a pastry cutter or fork until well combined.

Corn Syrup:
1 Cup Sugar
2 cups water

Mix ingredients in a heavy pot and bring to a slow boil. Once at a boil, simmer until mixture becomes syrupy.

Butter or Margarine:
1 pound shortening (butter flavor is best)
½ tsp salt
1 2/3 cup condensed milk

Cream together in a mixer.

Buttermilk:
1 c water
1/3 c dry milk
1 Tbsp vinegar or lemon juice

Let it sit 5 min.

Sweetened Condensed Milk:
½ c hot water
1 c sugar
1/4 c dry milk
1 c water

Place in canning jar with lid and shake until thoroughly blended.

“Eagle Brand” Sweetened Condensed Milk:
1 c hot water
1/3 c corn syrup
1 2/3 c sugar
1/4 tsp vanilla
pinch of salt
½ c butter
2 c dry milk

Place all ingredients except “butter” in canning jar with lid and shake until well blended. Gradually add the butter and shake each time until well blended.

Milk:

Powdered milk: If you have electricity, powdered milk is best if you use warm water, mix with a blender and chill overnight.

Evaporated Milk: 1 c water + 2/3 c dry milk
Skim 1 c water + 1/4 c dry milk
Whole 1 c water + 1/3 c dry

Soft Cottage Cheese:
2 cups hot water
1 ½ cups dry milk powder
3 Tbsp. fresh lemon juice or white vinegar

Blend water and dry milk and pour into saucepan coated with non-stick cooking spray (foam and all). Sprinkle lemon juice or vinegar slowly around edges and gently stir over medium heat just until milk begins to curdle, separating into curds and whey. Remove from heat and let rest 1 minute. Pour into a strainer or colander, rinse with hot then cold water. Press out water with back of spoon. Makes about 1½ cups curds. If desired, moisten rinsed curds with a little buttermilk before serving. Add salt to taste.

Eggless Mayonnaise:
1 ½ cups evaporated milk (12 oz. can)
1 tsp. salt
1/3 cup lemon juice
1 ¾ cup vegetable oil

Place all ingredients in blender and blend until smooth. Makes 1quart.

Blender Mayonnaise:
2 Eggs or 4 Egg Whites
1 tsp. salt
2 Tbsp. Lemon juice
2 Tbsp. white vinegar
1/8 tsp. white pepper (optional)
1-1/2 cups vegetable oil

Blend all ingredients except the oil until smooth. On high speed, slowly add the oil in a steady pencil-thin stream. Refrigerate and use within 2 weeks.

Creamy Ranch Dressing:
2 cups mayonnaise
2 cups buttermilk
½ tsp. garlic powder
1 Tbsp. dried onion flakes
2 Tbsp. dried parsley
½ tsp. black pepper
½ -1 tsp. salt

Put mayonnaise in a blender and blend while slowly adding buttermilk. When smooth, add remaining ingredients. To make a MIX from this recipe, combine 12x the amount of seasonings (12 Tbsp. dried onion flakes, etc.). To use, add 3 ½ Tbsp. mix 2 cups each mayonnaise and buttermilk.

Shortening: You can substitute shortening for the oil in many recipes because it has a longer shelf life. Oil has about a 2 year shelf life, unopened shortening has 10 years. If you can still find the hard lid shortening (not foil lids) they have an indefinite shelf life. Store shortening in a cool, dark place. Opened shortening has a one year or less shelf life. After opening a can of shortening, you may want to transfer it to mason jars and vacuum seal it for a longer shelf life. Remove the air pockets in the jar or melt it, then vacuum.

“Eggs” from unflavored gelatin (Knox) In all the recipes in this book I have substituted unflavored gelatin for the eggs. The gelatin is less expensive than powdered eggs (as little as 3 cents per “egg”) has an indefinite shelf life and works well in most recipes. When using your own recipes, decrease the liquid called for in your recipe by about 1/4 cup to compensate for the added water from the “egg.”

Eggs (storing fresh eggs for up to 1 year) Rub warmed mineral oil on your hands and coat the entire surface of the fresh egg with the oil. Replace egg in the egg carton with the point down. In cold climates they can be stored in a cool, dark place, but I keep mine in the refrigerator and rotate once a year.