How many times have you been in the middle of cooking and realized that you’ve just run out of one of the last ingredients in your recipe? Or, when was the last time you wanted to make Paula’s famous Peach Cobbler, only to remember that you don’t have any self-rising flour on hand? Maybe you live in an area where it’s hard to find corn meal mix in your local grocery store, so you can’t make those delicious Corn Fritters. Did you know you could whip up your own at home?

Whatever the case may be, we’ve got some quick fixes for you to keep near and dear to your kitchens and recipe boxes that may prove to be your lifeline for those times when you’re in a pinch.

Share your own substitutions and quick fixes! We’d love to hear ‘em!

Buttermilk
Add 1 teaspoon distilled white vinegar to 1 cup fresh milk; let sour for 5 minutes.

Cake Flour
Substitute 1 2/3 cups all-purpose flour for 2 cups cake flour.

Corn Meal Mix
Having trouble finding corn meal mix in your grocery store? You can make your own by combining 1 cup corn meal, 1 cup all-purpose flour, ½ teaspoon salt and 4 teaspoons baking powder. You can store it in a tightly covered container for up to 6 months.

Corn Syrup
1 cup of sugar dissolved in ½ cup water equals 1 ½ cups corn syrup.

House Seasoning
1 cup salt, ¼ cup black pepper, and ¼ cup garlic powder.

Lemon Juice
½ teaspoon of vinegar can be substituted for each teaspoon of lemon juice.

Liquids
Instead of the water your recipe calls for, try juices, bouillon, or water you’ve cooked vegetables in. Instead of milk, try buttermilk, yogurt or sour cream. It can add a whole new flavor and improve nutrition.

Self-Rising Flour
To make your own self-rising flour, add 1 ½ teaspoons of baking powder and ½ teaspoon of salt to each cup of all-purpose flour.

Sour Cream
Use 1 cup of plain yogurt, OR 1 cup cottage cheese blended until smooth with 1 tablespoon lemon juice and 1/3 cup buttermilk for each cup of sour cream

Sweetened Condensed Milk
Mix 6 cups whole milk with 4 ½ cups sugar, 1 stick of butter, and 1 vanilla bean (or 1 tablespoon vanilla). Cook over medium heat, reducing liquid, for 1 hour. Stir occasionally. Cool. Yields 4 ½ cups. This can be stored and covered in the refrigerator for several weeks. Cut recipe in half for immediate use.

Tomato Juice
½ cup tomato sauce and ½ cup water equal 1 cup tomato juice.