A word about baking substitutions. Baking is as we all know,  a science and sometimes you can “fool” a recipe by substituting another ingredient in the recipe if you don’t have one. Below are a few common substitutions you can do instead of running to the store if you are hard pressed for time. I hope you find this list helpful and if you like it’s handy to print out and tape to the  inside of your cupboard of baking supplies to use as a handy reference. Happy Baking~ Suzie

Baking Powder (1 tsp): 1/4 tsp. baking soda+ 1/2 tsp. cream of tartar

Cream of Tartar (1/2 tsp): 1/2 tsp. white vinegar or lemon juice

Buttermilk (1 Cup): 3 choices here~

a) 1 Cup plain yogurt, [greek is even fine] OR

b) 1 Tbsp. white vinegar or lemon juice in a liquid measuring cup then fill to the 1 Cup line with whole milk or 2 % milk and let stand for 5 minutes, OR

c) 1 Cup milk + 3/4 tsp. cream of tartar

Half -n-Half   [for baking- 1 Cup]: 1 1/2 Tbsp. butter + enough milk to = 1 Cup

Super Fine Sugar (1 Cup): Take granulated sugar and process in food processor for ~ 30 seconds (I personally never buy super fine sugar- what I do is whir up a big batch of granulated sugar in my processor and then keep it in a labeled container separately).

Light Brown Sugar (1 Cup): 1 Tbsp. unsulfured molasses + 1 Cup white granulated sugar. (combine in a bowl with a fork or handheld mixer)

Dark Brown Sugar (1 Cup): 2 Tbsp. unsulfured molasses + 1 Cup white granulated sugar. (combine in a bowl with a fork or handheld mixer)