Cooking Substitution Tips

I'm pretty good at keeping a well stocked fridge and pantry, but there are times when I run out of a staple or two.

Here are a couple that have saved my bacon more than once. They also have the added benefit of being lower in fat than the original ingredients. If you don't keep dry milk in the pantry, I encourage you to pick up a box at the grocery. Not only for the recipes below, but also for Homemade Pancake Mix and Chai Tea Mix (I couldn't find this recipe posted. I'll remedy that!) - essentials around here!

Sour Cream Substitute (for 1 Cup sour cream for use in a casserole or soup - not to top a baked potato!)
1 C Evaporated Milk
1 Tblspn White Vinegar
Mix together and let sit in the fridge for as long as you can (hours not days). It will appear thick and curdled.

Evaporated Milk (for 12 oz can)
1-1/3 C Milk
1 C Dry Milk
Mix together until smooth.

Sweetened Condensed Milk (for a 14oz. can)
1 C. Dry Milk
2/3 C Sugar
1/3 C Very Hot Water
3 Tbsp. Melted Butter
In blender, combine instant dry milk, sugar, hot water and melted butter. Blend until smooth. Store in refrigerator until ready to use.