1. My son reminded me of the time that he had a sleepover and ran out of maple syrup the next morning for the pancake breakfast. So I made some with Karo Syrup, brown sugar, and maple extract. The kids loved it.

    Tell us about some of your creative substitutions!
  2. 3 Comments

  3. by   P_RN
    My mom is a "Yankee" so when she came down south, she fell in love with cane syrup, having had nothing but maple syrup as a child.

    I never tasted maple until I got married. Wow I loved it! I will never go back.
  4. by   dianah
    I've substituted 1/2 cup applesauce for each egg in a baking recipe. Not QUITE the same effect/taste, but it does the trick re: moisture and holding power.

    I've made Thousand Island Dressing: mayo and ketchup to the desired color, and a touch of hot dog relish for the sweet/tang. Works well.

    Not a substitution, but sometimes I'll only put half the sugar into the cookie dough. Most ppl don't notice.
  5. by   BSNtobe2009
    My grandma used to "make" syrup for pancakes by using one part water dissolved into one part sugar, and add vanilla extract.

    For milk, I always keep evaporated milk on hand and if I need, let's say, 1 cup of milk, you can use 1 /2 cup evaporated milk and 1 /2 cup water. You don't want to drink it because of the taste, but it's GREAT for recipies and you never have to worry about milk not being on hand.