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    You are in: Home / Community Forums / Cooking Q & A / A - Z Substitutions
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    A - Z Substitutions

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    Sephardi Kitchen
    Sun Jun 07, 2009 11:03 pm
    Experienced "Head Chef" Poster
    I know that you can substitute applesauce for some of the oil or butter in a cookie recipe, but can the same be done for cakes? I am going to make a cake for my boyfriend's mom in a couple days and don't want to risk messing it up. Thanks!
    I'mPat
    Sun Jun 07, 2009 11:24 pm
    Forum Host
    Sephardi Kitchen wrote:
    I know that you can substitute applesauce for some of the oil or butter in a cookie recipe, but can the same be done for cakes? I am going to make a cake for my boyfriend's mom in a couple days and don't want to risk messing it up. Thanks!


    I've never done it as sub but I know people who have to make it more diabetic friendly.

    503 cake recipes that use applesauce HERE on ZAAR, maybe one of these may help you.


    Pat
    Chef #1301404
    Sat Jun 20, 2009 11:49 am
    Newbie "Fry Cook" Poster
    Hi! I'm a new member. Does anyone know if I can substitute semi-sweet chocolate for German chocolate? I can't find the German Chocolate at my local store. Thank you!
    Yummy Viola
    Wed Jul 15, 2009 2:15 pm
    Regular "Line Cook" Poster
    Does anyone know how to substitute brown sugar in a cookie/brownie recipe? I just don't keep it around, but I do have honey, molasses and white sugar.
    Sephardi Kitchen
    Wed Jul 15, 2009 2:19 pm
    Experienced "Head Chef" Poster
    Yummy Viola wrote:
    Does anyone know how to substitute brown sugar in a cookie/brownie recipe? I just don't keep it around, but I do have honey, molasses and white sugar.


    If you mix in some molasses with white sugar, they taste identical! The more molasses, the darker the sugar. The reason they taste the same is because they are the same thing! Molasses is the extracted byproduct of the white sugar-making process. So if you add molasses back into white sugar, you are essentially undoing the purification process and making (authentic) brown sugar. Hope this helps!
    Chef #1384603
    Tue Sep 15, 2009 2:08 pm
    Newbie "Fry Cook" Poster
    I remember making hummus, and realizing I was out of tahini. I substituted peanut butter, and no one knew the difference. Of course it wasn't as authentic as I would of liked, but the peanut butter did the trick, balancing the flavors. You never know til you try. Thanks.
    Kaysma
    Fri Jan 29, 2010 7:36 am
    Food.com Groupie
    hi all... i cannot buy canned soups where i live and there are some recipes i like to make that call for them. i have found many great substitutions for making the actual soups (i.e. Specialty Soup Substitutes - Cream) but how would i keep them 'condensed' for those recipes - would i reduce the liquid in the original recipe or boil them down to 50% or ? ? ?

    if anyone has a solution or a good substitution i'd be greatful... this thread has been wonderful as i live in an area where grocery shopping is a definite hit and miss adventure.

    cheers!


    Last edited by Kaysma on Fri Jan 29, 2010 9:59 am, edited 1 time in total
    I'mPat
    Fri Jan 29, 2010 8:11 am
    Forum Host
    Kaysma wrote:
    hi all... i cannot buy canned soups where i live and there are some recipes i like to make that call for them. i have found many great substitutions for making the actual soups (i.e. #278160) but how would i keep them 'condensed' for those recipes - would i reduce the liquid in the original recipe or boil them down to 50% or ? ? ?

    if anyone has a solution or a good substitution i'd be greatful... this thread has been wonderful as i live in an area where grocery shopping is a definite hit and miss adventure.

    cheers!


    I really wish I could help you on this one as I have a total aversion to canned/packet soups (I usually end up with a gut ache and or reflux) and will make the soup for the occasional recipe unless I just happen to have some in the freezer - tend to make more soup than we need and freeze left overs to have or use in recipes that needs it but otherwise avoid recipes that require canned/packet soups. Hadn't thought about the condensed side though I am just taking a guess but I would say less liquid in the cooking process so you end up with a thicker consistency. Hmm hopefully others may have more helpful answers for you.


    Pat
    Kaysma
    Fri Jan 29, 2010 10:10 am
    Food.com Groupie
    I'mPat wrote:

    I really wish I could help you on this one as I have a total aversion to canned/packet soups (I usually end up with a gut ache and or reflux) and will make the soup for the occasional recipe unless I just happen to have some in the freezer - tend to make more soup than we need and freeze left overs to have or use in recipes that needs it but otherwise avoid recipes that require canned/packet soups. Hadn't thought about the condensed side though I am just taking a guess but I would say less liquid in the cooking process so you end up with a thicker consistency. Hmm hopefully others may have more helpful answers for you.


    Pat


    thanks pat... yes i also try to steer clear of them but i find so many recipes that call for them that i would love to try - so i am trying to figure out a good way to substitute so i no longer have to avoid them icon_razz.gif i think i will make a batch of the recipe i mentioned and then cool it completely and see what the consistency is - maybe pour it into a can and then dump it out when its cool to see if it "holds shape" like a can of condensed soup does - then i'll be able to see where to adjust (if only i'd ever heated a can of soup without adding liquid to see how it looked when warm lol!)

    ... i'll take notes and report on my findings... someone else must be wondering too. meanwhile if anyone else has tips...
    LonghornMama
    Fri Jan 29, 2010 11:10 am
    Food.com Groupie
    Kaysma wrote:
    hi all... i cannot buy canned soups where i live and there are some recipes i like to make that call for them. i have found many great substitutions for making the actual soups (i.e. Specialty Soup Substitutes - Cream) but how would i keep them 'condensed' for those recipes - would i reduce the liquid in the original recipe or boil them down to 50% or ? ? ?

    if anyone has a solution or a good substitution i'd be greatful... this thread has been wonderful as i live in an area where grocery shopping is a definite hit and miss adventure.

    cheers!

    I use this in recipes all of the time. It's the equivalent of one can of condensed soup.

    Cream Soup Substitutes
    Kaysma
    Fri Jan 29, 2010 11:13 am
    Food.com Groupie
    wonderful... thank you so much!
    I'mPat
    Fri Jan 29, 2010 7:37 pm
    Forum Host
    Thanks LonghornMama for that, I've saved the recipe and now all I need to do is wait for winter to arrive (here it is in the mid to high 30's C that is (86+ F)


    Pat
    Ceezie
    Thu May 13, 2010 5:48 pm
    Food.com Groupie
    Has anyone had any luck with a pastry flour substitution of for every 7/8 ap flour add 2 tbsp cornstarch?
    jimbo258
    Mon Oct 25, 2010 10:46 pm
    Newbie "Fry Cook" Poster
    What about using fresh pumpkin instead of canned? icon_question.gif icon_question.gif icon_confused.gif icon_confused.gif icon_surprised.gif icon_sad.gif icon_confused.gif
    jstansell55@yahoo.com Please help
    John DOH
    Mon Oct 25, 2010 11:59 pm
    Food.com Groupie
    Making pumpkin pie from fresh pumpkin is a bit tricky for what you'd think of for "normal" results.

    But aside from tht, go bake and hit "EDIT" and remove your email address!

    You are opening yourself up to some really bad thigs by posting it!

    John
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