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When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream





Mothers Day Cake, purple white and greenSubstitutions for Cake Recipes

Sometimes you may find it necessary to substitute one ingredient for another in a recipe. By using different ingredients you might alter both the taste and texture of your baked goods, so it is a good idea before substituting to understand the role that ingredient plays in the recipe.

Allspice 1 teaspoon ~ 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Arrowroot starch 1 teaspoon ~ 1 tablespoon flour, or ~ 1 teaspoon cornstarch
Baking mix 1 cup ~ 1 cup pancake mix or ~ 1 cup Easy Biscuit Mixture
Baking powder 1 teaspoon ~ 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar or ~ 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Brandy 1/4 cup ~ 1 teaspoon imitation brandy extract plus enough water to make 1/4 cup
Brown sugar 1 cup packed ~ 1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup or ~ 1 cup white sugar or ~ 1 1/4 cups confectioners' sugar
Butter (salted) 1 cup ~ 1 cup margarine or ~ 1 cup shortening plus 1/2 teaspoon salt or ~ 7/8 cup vegetable oil plus 1/2 teaspoon salt or ~ 7/8 cup lard plus 1/2 teaspoon salt
Butter (unsalted) 1 cup ~ 1 cup shortening or ~ 7/8 cup vegetable oil or ~ 7/8 cup lard
Buttermilk 1 cup ~ 1 cup yogurt or ~ 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Chocolate (semisweet) 1 ounce ~ 1 (1 ounce) square of unsweetened chocolate plus 4 teaspoons sugar or~ 1 ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened) 1 ounce ~ 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa 1/4 cup ~ 1 (1 ounce) square unsweetened chocolate
Corn syrup 1 cup ~ 1 1/4 cup white sugar plus 1/3 cup water or ~ 1 cup honey or ~ 1 cup light treacle syrup
Cream (half and half) 1 cup ~ 7/8 cup milk plus 1 tablespoon butter
Cream (heavy) 1 cup ~ 1 cup evaporated milk or ~ 3/4 cup milk plus 1/3 cup butter
Cream (light) 1 cup ~ 1 cup evaporated milk or ~ 3/4 cup milk plus 3 tablespoons butter
Cream (whipped) 1 cup ~ 1 cup frozen whipped topping, thawed
Cream cheese 1 cup shredded ~ 1 cup pureed cottage cheese or ~ 1 cup plain yogurt, strained overnight in a cheesecloth
Cream of tartar 1 teaspoon ~ 2 teaspoons lemon juice or vinegar
Crème fraiche 1 cup ~ Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
Egg 1 whole ~ (3 tablespoons) 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water or ~ 1/4 cup liquid egg substitute or ~ 1/4 cup silken tofu pureed or ~ 3 tablespoons mayonnaise or ~ 1/2 a banana mashed with 1/2 teaspoon baking powder or ~ 1 tablespoon powdered flax seed soaked in 3 tablespoons water
Evaporated milk 1 cup ~ 1 cup light cream
Cake Flour 1 cup ~ 1 cup all-purpose flour minus 2 tablespoons
Hazelnuts 1 cup whole ~ 1 cup macadamia nuts or ~ 1 cup almonds
Honey 1 cup ~ 1-1/4 cups white sugar plus 1/3 cup water or ~ 1 cup corn syrup or ~ 1 cup light treacle syrup
Lemon juice 1 teaspoon ~ 1/2 teaspoon vinegar or ~ 1 teaspoon white wine or ~ 1 teaspoon lime juice
Lemon zest 1 teaspoon ~ 1/2 teaspoon lemon extract or ~ 2 tablespoons lemon juice
Lime juice 1 teaspoon ~ 1 teaspoon vinegar or ~ 1 teaspoon white wine or ~ 1 teaspoon lemon juice
Lime zest 1 teaspoon ~ 1 teaspoon lemon zest
Macadamia nuts 1 cup ~ 1 cup almonds or ~ 1 cup hazelnuts
Margarine 1 cup ~ 1 cup shortening plus 1/2 teaspoon salt or ~ 1 cup butter or ~ 7/8 cup vegetable oil plus 1/2 teaspoon salt or ~ 7/8 cup lard plus 1/2 teaspoon salt
Mayonnaise 1 cup ~ 1 cup sour cream or ~ 1 cup plain yogurt
Milk - whole 1 cup ~ 1 cup soy milk or ~ 1 cup rice milk or ~ 1 cup water or juice or ~ 1/4 cup dry milk powder plus 1 cup water or ~ 2/3 cup evaporated milk plus 1/3 cup water
Mint - fresh 1/4 cup chopped ~ 1 tablespoon dried mint leaves
Molasses 1 cup ~ mix together 3/4 cup brown sugar and 1 teaspoon cream of tartar
Orange juice 1 tablespoon ~ 1 tablespoon other citrus juice
Orange zest 1 tablespoon ~ 1/2 teaspoon orange extract or ~ 1 teaspoon lemon juice
Raisins 1 cup ~ 1 cup dried currants or ~ 1 cup dried cranberries or ~ 1 cup chopped pitted prunes
Rum 1 tablespoon ~ 1/2 teaspoon rum extract, plus enough water to make 1 tablespoon
Semisweet chocolate chips 1 cup ~ 1 cup chocolate candies or ~ 1 cup peanut butter or other flavored chips or ~ 1 cup chopped nuts or ~ 1 cup chopped dried fruit
Sour cream 1 cup ~ 1 cup plain yogurt or ~ 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup or ~ 3/4 cup buttermilk mixed with 1/3 cup butter
Sweetened condensed milk 1 (14 ounce) can ~ 3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk - Bring to a boil, and cook, stirring frequently until thickened, about 20 minutes
Vegetable oil - for baking 1 cup ~ 1 cup applesauce or ~ 1 cup fruit puree
Vinegar 1 teaspoon ~ 1 teaspoon lemon or lime juice or ~ 2 teaspoons white wine
White sugar 1 cup ~ 1 cup brown sugar or ~ 1 1/4 cups confectioners' sugar or ~ 3/4 cup honey or ~ 3/4 cup corn syrup
Yogurt 1 cup ~ 1 cup sour cream or ~ 1 cup buttermilk or ~ 1 cup sour milk

Substitutions for Wine and Liquor in Cooking

(When a recipe calls for some sort of wine or liquor, and it is either not available or not appropriate for use, the following substitutions may be helpful.)

* If the recipe calls for 2 tablespoons Grand Marnier or other orange-flavored liqueur, substitute 2 tablespoons unsweetened orange juice concentrate or 2 tablespoons orange juice and 1/2 teaspoon orange extract.

* For 2 tablespoons Amaretto, substitute ¼ to ½ teaspoon almond extract.

* For 2 tablespoons sherry or bourbon, substitute 1 to 2 teaspoons vanilla extract.

* For 2 tablespoons Kahlua, coffee, or chocolate-flavored liqueur, substitute 1/2 to 1 teaspoon chocolate extract plus 1/2 to 1 teaspoon instant coffee in 2 tablespoons water.

* For 1/4 cup or more of port wine, sweet sherry, brandy, or fruit-flavored liqueur, substitute an equal measure of unsweetened orange, apple or pineapple juice plus 1 teaspoon of corresponding flavored extract or vanilla extract.

* For 1/4 cup or more of white wine, substitute an equal measure of white grape juice or apple juice. (Try also: chicken broth or bouillon, ginger ale, or diluted cider or white wine vinegar.)

* For 1/4 cup or more of red wine, substitute an equal measure of red grape juice or cranberry juice. (Try also: tomato juice, diluted cider or red wine vinegar, beef broth or bullion.)

* Other substitutions include chicken broth, beef broth, vegetable broth, flavored vinegars, fruit juices, and apple cider.

More Alcohol Substitutions

For beer or ale … try chicken broth, white grape juice or ginger ale.

For rum … use pineapple juice or syrup, flavored with almond extract.

For Kirsch … use syrup or juice from black cherries, raspberries, boysenberries, currants or grapes.

For Cognac … juice from peaches, apricots or pears.

For Cointreau … orange juice or frozen orange juice concentrate.




GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!