Apr 07

Do you cookies spread too much

Butter is the problem. Do not melt completely but soften by leaving it at room temperature for a hour or so. Do not microwave or melt on the stove.


Apr 04

Don’t just toast your Mashmallows

Throw a few Marshmallows in your brown sugar bag. It will keep the sugar soft.

Brown sugar

Apr 01

Rotten Bananas Be Gone

bunch-of-bananasSeparate your bananas from the bunch when you bring them home from the store. They will stay fresh longer.

Mar 27

No Butter- No Worry March – Substitutes are here

Butter1 cup of butter equals:

7/8 to 1 cup hydrogenated fat (shortening) and 1/2 teaspoon salt

7/8 cup lard plus 1/2 teaspoon salt

1 cup margarine

7/8 cup oil plus 1/2 teaspoon salt

7/8 cup oil

To reduce fat and calories – applesauce or prune puree for half of the butter in the recipe

Mar 25

No Whole Milk – No Worry March – Here are the substitutes

Cow (2)1/2 cup (120 ml) evaporated whole milk plus 1/2 cup (120 ml) water

1/2 cup (120 ml) condensed milk plus 1/2 cup (120 ml) water

1 cup (240 ml) skim milk plus 2 tablespoons (25 grams) melted butter or margarine

1/4 cup (60 ml) powdered skim milk plus 7/8 cup (210 ml) water plus 1 tablespoon (14 grams) melted butter or margarine

Mar 24

No Molasses – No Worry March – Substitutes are available

molasses (1)Substitutes for 1 cup Molasses:

1 cup (240 ml) honey

1 cup (240 ml) dark corn syrup

1 cup (240 ml) maple syrup

3/4 cup (180 ml) (160 grams) light or dark brown sugar heated to dissolve in 1/4 cup (60 ml)  liquid

Read more:http://www.joyofbaking.com/IngredientSubstitution.html#ixzz2r5ARXK6R

Mar 22

No Vanilla – No Worry March – Here are some options


Maple syrup – Replace the vanilla with an equal amount of maple syrup. Any changes in flavor will be subtle.

Almond extract – Swap out the vanilla with half as much almond extract.

Vanilla milk – Have vanilla-flavored almond or soy milk in the fridge? Use it to replace the vanilla measure for measure.

Rum or brandy – If you aren’t trying to avoid the alcohol, try an equal amount of rum or brandy.

Vanilla Bean – Scrape out the seeds from half of a vanilla bean, and use them as a stand in for one Tablespoon of vanilla.

Vanilla Paste – Replace the vanilla extract with an equal amount of vanilla paste.

Mar 18

No Sour Cream ! No Worry March – Substitutes Galore

sour-cream (2)

1. Dairy Free Sour Cream


  • 1 cup water
  • 1 tsp. sea salt
  • 1/2 cup pine nuts
  • 1/2 cup sunflower seeds
  • 1/3 cup fresh lemon juice
  • 1 tsp. garlic clove/ garlic powder
  • 1 tsp. onion powder


Blend the all the ingredients using a mixer ensuring that you scrap the sides to get a fine blend. If you are making sour cream for a sweet dish, you can skip garlic and onion powder.

2. Low Fat Sour Cream


  • 1/2 cup low fat plain yogurt
  • 1/2 cup unflavored gelatin
  • 4 tsp. buttermilk powder
  • 1 cup milk


Using a medium sized saucepan, mix the buttermilk powder with the milk and sprinkle gelatin on the mixture. Keep this mix until the gelatin is soft and cook the mixture in low heat until the gelatin completely dissolves or for five minutes. Turn off the heat and add your plain yogurt. Chill this mixture until thickened.

3. Classic Sour Cream


  • 3/4 cup buttermilk/sour milk
  • 1/3 cup butter


Whisk up the two ingredients in a bowl.

4. Plain Sour Cream


  • 1/4 cup butter
  • 3/4 cup plain yogurt


Melt the butter in a pan or microwave and let it cool to room temperature before blending it with the yogurt. Refrigerate the sour cream for an hour before use.

5. Healthy Sour Cream


  • 1 cup cottage cheese
  • 1tbsp. Lemon juice / vinegar


Blend the cottage cheese and lemon/vinegar until smooth.

6. Cheese Sour Cream


  • 1 cup yogurt
  • 1tsp. onion powder


Pour the yogurt into a strainer and cover it using a plastic wrap. Set it the fridge overnight. Mix the strained yogurt with onion powder to have a sour cream substitute.

7. Vegan Sour Cream


  • 3/4 tsp. Celtic salt
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1 cup brazil nut


Soak the nuts overnight before use. Combine the nuts, Celtic salt and lemon in a food processor and blend for about three minutes or until its light and creamy.

8. Homemade Sour Cream


  • 1 cup heavy cream
  • 1 cup mayonnaise
  • 1 cup plain yogurt


Pour the plain yogurt, heavy cream and mayonnaise into a blender to create a light creamy paste. Alternatively you can pour all ingredients into a bowl and whisk them up.

9. Cashew Sour Cream


  • 1 cup raw cashew nuts
  • 1 tbsp. lemon juice
  • 1/2 tsp. apple cider


The cashew nuts must be raw, not salted or roasted. Soak the cashew nuts overnight before use. Place nuts in a food processor and add the salt, vinegar, water and lemon juice. Puree the ingredients until creamy and smooth or to your desired consistency.

10. Simple Sour Cream


  • 1 tsp. vinegar
  • 2/3 cup milk powder
  • 3/4 cup water


Place all ingredients in a mixer and blend to your desired consistency. This produces one cup of sour cream.

Mar 14

No Heavy Cream Don’t worry here is a substitute!- No Worry March



Cup Units: US
3/4 cup milk
1/3 cup butter

Melt the butter.
Pour it into the milk, and stir.
Use in place of one cup of heavy cream.
Tip: If you use low-fat milk, add a tablespoon of flour to the mixture to thicken.

Read more: <a href=”http://www.food.com/recipe/heavy-cream-substitute-380700?oc=linkback”>http://www.food.com/recipe/heavy-cream-substitute-380700?oc=linkback</a>

Mar 07

Ran out of Brown Sugar – No Worry March

Brown Sugar

1 cup sugar
3 tablespoons molasses

In a food processor combine both ingredients and process till combined.

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