Substitute For..... White Sugar

Do you want one of the worst substitutes? Probably not, but I have to post it. (*SO SORRY IT’S FOREVER LATE!!!*) This is so easy (well, as long as you have PLENTY of powdered sugar you’re good). Here it is!

        Substitute for….. WHITE SUGAR

·         For 1 cup: If you need 1 cup of white sugar, use 2  cups of Powdered Sugar.

That’s it!! 

***Substitutes will NOW be every OTHER Tuesday! Thanks!***

Substitute For..... Baking Powder

Another substitute! Pretty simple and it works too!! Basically the same as my first substitute, except it’s been reversed. Haha! Here it is!

        Substitute For….. BAKING POWDER

·         For 1 TEASPOON: Mix  ¼ teaspoon baking soda and 1 teaspoon cream of tartar.

Substitute For..... Apples

I don’t know if you can do this in America or not. Here is one of the veggies you can get a lot of. And it is one of the best replacements for apples! Here it is.

        Substitute For….. Apples

Labu siam (chayote squash)

•          All you do is use (un) (maybe)cooked labu siam(BTW, that is the pic above), That is it.

Substitutes For..... Brown Sugar

I haven’t tried the first sub. YET. But this is what our friends use for brown sugar. But below are some other ideas. I don’t know if anyone in America can do these subs. but this is what we do since we don’t have brown sugar. Here they are.

        1 way to Substitute For….. Brown Sugar

·         Add kecap manis to normal white sugar. Mix and add.

        2^nd way to Substitute For….. Brown Sugar

·         Use all red sugar or so called palm sugar

So simple right? That’s what I have to think.

Substitute For..... Eggs

This sub. is easy to do and really truly works. It is very very very very etc. helpful when you are out of eggs and need them INSTANTLY or if you have egg allergy. I hope whatever you need this for will help. I got this form the Wycliffe International Cookbook. Here it is!

        Substitute For….. Eggs!

• For 1 egg- Mix together 2 Tablespoons olive oil + I Tablespoon water and use. That simple!

Substitute for..... Pumpkin Pie Spice

This isn’t really a substitute but a recipe for pumpkin pie spice when you don’t have it or can’t get it.  I make it so I can make pumpkin breads/cakes. I’ve only made it twice, and both things turned out well. You’ll need this for some other recipes I’ll do, well if you’re in Indonesia anyway. And just so you know, I split the original recipe in half so if you double it you won’t be doubling it, just so you know. I have NO clue where I got this recipe. But, here it is.

        Pumpkin Pie Spice

1½ Tablespoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg

¾ teaspoon ground allspice (someone has to send this if you’re in Papua)

¾ teaspoon ground cloves

·         Combine spices in a small bowl. Mix well to combine (duhh).

·         Store in a small jar or better yet, put in an empty spice container. It’s kept for over four months and is still good.

Substitute for..... Sour Cream

Ok, I know this is pretty SILLY putting a substitute called Sour Cream, but we have to make our sour cream in Papua. Eating this by itself, to me anyway, is soooo gross. But to my little brother and sister it’s like eating ice cream. (GROOOOOOOSE!!!!!!!!) But I like eating it in things like burritos. Anyway, this recipe comes from our friend in Papua. And here it is.

        Substitute for….. Sour Cream

1 Tablespoon vinegar/water mixture

 1 cup whipping cream

·         Vinegar/water mixture- All you do is put two thirds water in a bottle with a lid and one third vinegar. Close the lid and shake for maybe 30 secs.

·         1 cup: Sour Cream- Put the 1 Tablespoon vinegar/ water etc. in a measuring cup (always, always, ALWAYS do this first). Then to the 1 cup or 250ml line on the measuring cup, pour the whipping cream in. Stir, with something non-metal, til’ the thickness you want.

Substitute for..... Buttermilk

You can’t get buttermilk here (at least I don’t think so). I’ve never really needed buttermilk ‘til I found the great blog http://sweetpeaskitchen.com/. She has a couple of recipes I’ve needed buttermilk for. And each recipe has turned out great. It’s so simple to do this. My mom says this is what you do (no idea where it came from). So here is the sub.

        Substitute for….. Buttermilk

For 1 cup: Pour 1 cup milk into a measuring cup or whatever and add ½ Tablespoon cuka (Indonesian vinegar).  If you are in Indonesia and have the vinegar/water mixture, add 1 Tablespoon of that to the milk.  If you are in America... add 1 Tablespoon of normal vinegar.  Mix together and use. That’s it. 

Substitute for..... Heavy Cream

I’ve never been able to make anything that has heavy cream in it. Never. Pitiful, right? Then I want to make some kind of baked French toast. I look up a substitute for heavy cream. And here it is, just TWO things everyone is supposed to have. Here is where I got it from. http://lifehacker.com/5933953/substitute-butter-and-milk-for-heavy-cream. And here it is.

         Substitute for….. Heavy Cream

For 1 cup. All you do is mix ¾ cup milk with ¼ cup melted butter. Stir for a couple mins. That’s all. And then  cook with it.