Author Archives: Rina Kleinhans

PLAASVERVANGING VIR KARRINGMELK
1 koppie karringmelk = 1 koppie vars melk +1 eetlepel suurlemoensap of asyn
of vervang met volgende
1 koppie karringmelk = 2/3 koppie gewone jogurt + 1/3 koppie vars melk
Laat 5 minute staan voor gebruik.

Adele Van Zyl Filmalter

OM KOEKMEEL IN BRUISMEEL TE VERANDER
Jy is in die nood want het dringend bruismeel nodig maar het nie, hierdie mengsel werk fantasties in enige gebak.

4 x 250 ml koekmeel
30 ml kremetart
15 ml koeksoda
Sif alles 4 keer saam en gebruik in plek van bruismeel.
Bere in ‘n lugdigte houer en gebruik soos benodig Continue reading→

PLAASVERVANGER VIR KLAPPERMELK
Jy kan droë klapper gebruik.
1 koppie klapper
2 koppies kookwater
Laat staan tot water heeltemal koud is, vfyf deur ‘n sif.
As jy klappermelk in ‘n blikkie koop, kyk uit vir die klapper room, dit is dikker.
Die Thai kerriepasta het klaar rissies, knoffel en gemmer in.
Wenk: Martie Fourie Moolman

INGREDIENT SUBSTITUTE FOR BAKING

Allspice – 1 teaspoon
½ teaspoon cinnamon plus ½ teaspoon ground cloves.

Baking Powder – 1 teaspoon
1/3 teaspoon baking soda plus ½ teaspoon cream of tartar or
¼ teaspoon baking soda plus ½ cup yogurt or buttermilk (decrease liquid in recipe by ½ cup)

Bread Crumbs (Dry) -1 cup
3 slices of bread, crumbled.

Butter – 1 cup
1 cup of regular margarine or
1 cup of vegetable shortening (for baking) or
1 cup of oil (but only if melted butter is called for)

BUTTERMILK- 1 cup
1 tablespoon of lemon juice or vinegar plus enough regular milk to make 1 cup (let sit for 5 minutes)

Cream / Half and Half – 1 cup
7/8th of a cup of whole milk plus → tablespoon of butter or
3 tablespoons of oil, plus enough milk for 1 cup or
1 cup of evaporated milk

Cocoa – ¼th cup
1 ounce (square) chocolate (decrease butter/oil in recipe by ½ a tablespoon)

Condensed Milk – 1 cup
Heat 1/3 cup of evaporated milk, ¾ cup of sugar, and 2 tablespoons of butter until dissolved.

Cornstarch (for thickening)- 1 tablespoon
2 tablespoons of flour (must cook for at least 3 minutes longer to thicken)

Egg – 1 whole egg
¼th cup of egg beaters or
2 tablespoons of mayonnaise (for baking batters only)

Flour (All-Purpose) – 1 cup
½ cup whole wheat flour plus ½ cup of all purpose flour (don’t substitute more than ½ the flour)
The following alternatives require more leavening, so add 2 ½ teaspoons of baking powder per cup of flour. Also recommended, use buttermilk and ½ a teaspoon of baking soda instead of milk to decrease heaviness.
¾ cup rice flour or
1 ½ cups of oat flour or
1 ¼ cups of rye flour or
5/8 cup of potato starch flour or
1 cup rolled oats or
1 cup fine cornmeal

Sugar (Powdered) – 1 cup
¾ cup of granulated sugar

Sugar (White) -1 cup
1 cup of firmly packed brown sugar or
1 ¾ cups confectioner’s sugar (not for baking) or
¾ cup maple syrup (reduce liquid in recipe by 3 tablespoons)

Whole Milk- 1 cup
1 cup buttermilk plus ½ teaspoon of baking soda (if baking, reduce baking powder by 2 teaspoons) or
¼ cup nonfat dry milk , 7/8 cup of water, and 2 teaspoons of butter

Plain Yogurt- 1 cup
1 cup buttermilk or
1 cup cottage cheese (blended smooth) or
1 cup sour cream

Posted by Rene Truter Wessels

OM ASYN TE VERVANG IN ‘N RESEP
Indien jy ‘n ¼ koppie asyn nodig het in gebak, kan dit vervang word met ‘n ½ koppie vars uitgedrukte suurlemoensap of ¼ koppie appel asyn.

If you require ¼ cup white vinegar for baking, you can replace it with ⅓ cup of freshly squeezed lemon juice or ¼ cup of apple cider vinegar.

SUBSTITUTE FOR CREAM
What about coffee creamers that you make as follows:
250 ml hot water
500 ml coffee creamers
Dissolve coffee creamer in water and leave in fridge overnight.
Next day whip until very stiff.

Recipe: Karen Mackay