Substitutions Save the Day

They often do, for me. Whether it saves a trip to the store, saves from spending extra for that one special ingredient, or is an attempt to make a recipe healthier, I use substitutions frequently. The recipes usually turn out just fine, but you can't be afraid to experiment. And experiments don't always turn out as you plan.

Lately, I have been experimenting with ground flax seed as a substitute for eggs or oil, following the directions on the side of the flax seed box. So far, it has worked well in cornbread, pancakes, and spice cake.

I also have made really good use out of the "Emergency Substitutions" chart at the back of my Better Homes and Gardens cookbook. I recommend that as a staple cookbook to have on hand. It was my first cookbook, from my mom at one of my wedding showers. Here is a similar list that you can reference, though there are a few differences in the items listed.

Another thing I want to mention, is that I sometimes omit ingredients completely - when I have no substitute and I know they are just for flavoring purposes. I wouldn't recommend it when baking, but mostly just for other dishes. I will occasionally leave out spices that I don't have on hand and rarely use.

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