The bake sale is tomorrow morning and the grocery store is already closed. You signed up to bring the banana bread (no sweat) but there’s not a drop of buttermilk in the house. Don’t abandon your mixing bowl—reach for one of these simple baking substitutions to keep your mixer humming.
Here’s what to use in a pinch—and how to make it all work.
What to Use When You Don’t Have Baking Soda
- Use baking powder. Use four times the amount of baking soda your recipe calls for and you’ll be set. While baking soda needs an acid to rise, baking powder already contains its own acid (cream of tartar), so you might want to reduce or swap out another acidic ingredient, such as lemon juice or buttermilk, in your recipe.
- Use potassium bicarbonate. It’s less common in today’s pantry, but you can use it in a 1:1 ratio to baking soda. Since it doesn’t contain sodium, you may want to add an extra pinch of salt to your recipe.
- Use self-rising flour. While it’s not appropriate for all recipes, this flour already contains baking powder and salt (about 1-1/2 teaspoon and 1/4 teaspoon, respectively, per cup of flour).
What to Use When You Don’t Have Baking Powder
- Use cream of tartar. Baking powder is just a mixture of baking soda and cream of tartar. Use 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar and 1/4 teaspoon cornstarch as a substitute for 1 teaspoon baking powder.
- Use lemon juice. Use 1/4 teaspoon baking soda for each 1 teaspoon baking powder your recipe calls for, and add 1/2 teaspoon lemon juice to the wet ingredients. The acid in the juice will create the reaction your goodies need to puff up.
- Use club soda. No baking soda on hand, either? If your recipe doesn’t require a lot of rising (e.g. pancakes), replace the liquid in your recipe with club soda.
What to Use When You Don’t Have Cake Flour
- Use cornstarch. Cake flour produces a tender crumb because its protein content (and therefore gluten development) is lower than all-purpose flour’s. Remove 2 tablespoons of all-purpose flour per 1 cup and replace with 2 tablespoons cornstarch, sifting several times to combine.
- Use less all-purpose flour. If you’re out of cornstarch, too, simply omit it. Just remove 2 tablespoons per 1 cup of all-purpose flour to reduce the protein (and chewy gluten!) in your recipe.
Here’s when and how to use each kind of flour in your kitchen.
What to Use When You Don’t Have Bread Flour
- Use all-purpose. Bread flour has a higher protein content than all-purpose and cake flour, which results in a chewier texture that works well with a yeast rise. But all-purpose flour can accomplish similar results—no harm done.
What to Use When You Don’t Have Buttermilk
- Use white vinegar. The acidity of buttermilk not only adds tang to baked goods but also helps break down gluten, keeping your texture on point. For each cup of buttermilk, substitute 1 tablespoon white vinegar or lemon juice plus enough milk to measure 1 cup.
- Use plain yogurt. Substitute in a 1:1 ratio. Simple!
- Use powdered buttermilk. OK, it’s still like having buttermilk, but this ingenious product has a much longer fridge life than the liquid stuff. Just mix the powder in with your dry ingredients and water in place of liquid buttermilk in with your wet ingredients.
This is what you need to know about baking with buttermilk.
What to Use When You Don’t Have Corn Syrup
- Use maple-flavored syrup. Unlike pure maple syrup, these imitations are made of corn syrup, anyway. As long as the maple flavor won’t throw off your recipe, reach for this one first.
- Use honey. In baked goods, honey’s flavor is subtle enough to barely notice.
- Use agave nectar. This might be the mildest-tasting of them all, and you can use half as much agave as corn syrup.
What to Use When You Don’t Have Eggs
- Use applesauce. Unsweetened applesauce works best, but if you only have the sweetened kind, consider reducing some of the sugar in your recipe—think 1/4 cup applesauce per egg.
- Use bananas. If a little banana flavor won’t throw off your finished product, use 1/4 cup mashed banana per egg.
- Use mayonnaise. It’s loaded with eggs, so simply use 3 tablespoons of mayo for every egg.
Find more clever egg substitutes.
What to Use When You Don’t Have Sour Cream
- Use plain Greek yogurt. It’s so similar to sour cream, and even has fewer calories and fat.
- Use buttermilk. It’ll add the same tang to your recipe as sour cream would. You may need to use a little less buttermilk than you would sour cream; just to make sure the consistency is right.
- Use cottage cheese. To thin it out, mix with milk and lemon juice.
What to Use When You Don’t Have Brown Sugar
- Use white sugar and molasses. This is what brown sugar is made of! It’s easy to remember, too—use 1 tablespoon molasses to 1 cup sugar and you’ll get that rich caramel flavor in a snap. Mix in your stand mixer until thoroughly combined.
- Use white sugar. Your cookies might be a little crispier, but they’ll still come out great. Here’s what chocolate chip cookies look like with white sugar vs. brown sugar.
- Use raw (turbinado) sugar. You’ll get that same molasses flavor as brown sugar. The large crystals should dissolve well in wetter batters, but you can grind it in a food processor to help achieve a better texture in other goodies.
Desserts with 5 Ingredients (or Less!)
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Potato Chip Clusters
Just three offbeat ingredients add up to one unique, delectable, no-bake treat. These super-easy, sweet-and-salty candy clusters make for merry munching during holiday trips or parties. They travel well in containers without melting or getting soft. —Donna Brockett, Kingfisher, Oklahoma
Peanut Butter Kiss Cookies
Baking peanut butter kiss cookies to share doesn't get much easier than this. Stir together four ingredients. Bake. Top with a kiss. Done! Your family will love this Hershey's peanut butter blossom cookie recipe. —Dee Davis, Sun City, Arizona
Pecan Caramel Candies
Salty and sweet, these candies are the perfect little snack. Form a kitchen assembly line with your kids, and the making becomes just as fun as the eating. —Julie Wemhoff, Angola, Indiana
Mini Blueberry Tarts
I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you like, sprinkle the tops with coarse sugar for a beautiful finishing touch.—Allison Bell, Hillsdale, New Jersey
Quick and Easy Baklava Squares
I love baklava but rarely indulged because it takes so much time to make. Then a friend of mine gave me this simple recipe. I’ve made these squares for family, friends and co-workers—they can’t get enough. I’m always asked to bring them to special gatherings and parties, and I even give them as gifts during the holidays. —Paula Marchesi, Lenhartsville, Pennsylvania
No-Bake Chocolate Hazelnut Thumbprints
Years ago, a friend gave me a recipe for chocolate peanut treats that didn't require baking. I thought it was a quick and clever way to whip up a batch of sweet snacks without heating up the kitchen, and I started making different variations. This one includes luscious Nutella and crunchy hazelnuts. Yum! —Lisa Speer, Palm Beach, Florida
Cherry Divinity
It's just not a party without these light and airy confections on my dessert platter. The recipe is versatile because you can replace the cherry gelatin with any flavor that suits your taste. —Crystal Ralph-Haughn, Bartlesville, Oklahoma
Coconut Joys
If you like coconut, you’ll love these no-bake, no-fuss sweets. They’re cute as can be and would make a great after-school snack to keep in the fridge. —Flo Burtnett, North Gage, Oklahoma
Mom's Fried Apples
Mom made these for me often while I was growing up. The recipe is very dear to me.—Margie Tappe, Prague, Oklahoma
Chocolate Banana Bundles
Banana and chocolate is such a irresistible combination that I make this quick dessert often. I sometimes sprinkle on a dash of sea salt. You can also top with any leftover butter and brown sugar mixture.—Thomas Faglon, Somerset, New Jersey
Cranberry Pecan Cookies
These are so tasty and simple to prepare! Each delightful little cookie is loaded with cranberries, nuts and vanilla, giving them the taste of a treat that’s been slaved over. —Louise Hawkins, Lubbock, Texas
Fresh Blackberry Pie
I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie is a real stunner. —Gladys Gibbs, Brush Creek, Tennessee
Peanut Butter Cup Trifle
Using just five ingredients makes this recipe so simple. You can add a little extra decoration with chocolate jimmies, too. —Chris Nelson, Decatur, Arkansas
Strawberry-Rosemary Yogurt Pops
We planted strawberries a few years ago and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. You may also substitute your favorite herb for the rosemary—or simply omit it. —Carmell Childs, Ferron, Utah
Easy Cake Mix Bars
I take this dessert to work for Friday pick-me-ups. It's one of my favorite yellow cake bar recipes. I love to share them because they're so easy to eat, easy to make and easy on the wallet. —Amy Rose, Ballwin, Missouri
Ice Cream Kolachkes
These sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio
Elegant White Chocolate Mousse
Simply elegant is a fitting description for this smooth treat. Whipped cream teams up with white chocolate to make this easy recipe extra special. —Laurinda Johnston, Belchertown, Massachusetts
Frozen Banana Cereal Pops
When we want a healthy snack, we dip bananas in yogurt, roll 'em in cereal, then freeze. Ta-da! —Scarlett Elrod, Newnan, Georgia
Double-Chocolate Toffee Icebox Cake
My mother-in-law gave me a cooking lesson when I first got married: "Anything tastes good if you put enough butter, chocolate or cream in it." This cake has two out of three and proves she was right. Sometimes I use chocolate graham crackers and stack up the layers in a 9x9 pan. —Bee Engelhart, Bloomfield Township, Michigan
Layered Lemon Pie
This is a great ending for almost any meal that kids and adults all enjoy. The creamy lemon filling is always a hit with my husband. —Elizabeth Yoder, Belcourt, North Dakota
Raspberry Sorbet
With an abundant crop of fresh raspberries from the backyard, it's no wonder why I rely on this dessert for a tasty, no-fuss frozen dessert. —Karen Bailey, Golden, Colorado
Rocky Road Cookie Cups
Traditional rocky road ice cream has nuts, marshmallows and chocolate. Using prepared cookie dough makes it easy to put the flavors together in these fast, kid-friendly cups. —Charlotte McDaniel, Jacksonville, AL
Chocolate-Dipped Strawberry Meringue Roses
Eat these pretty treats as is, or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California
Tie-Dyed Cupcakes
Take a trip back to the sixties with these sweetly psychedelic cupcakes. Each is a simple white cake, but tinting the batter all the colors of the rainbow makes them funky and fun!— Gwyndolyn Wilkerson, Kyle, Texas
Macadamia-Coffee Bean Cookies
Nearly anyone who loves coffee will perk up for this java-infused cookie. What hot beverage would you pair these treats with? There’s only one answer! —Kathleen Specht, Clinton, Montana
Cake & Berry Campfire Cobbler
This warm cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. It's yummy with ice cream—and so easy to make! —June Dress, Boise, Idaho
Maple Ricotta Mousse with Candied Pecans
Try not to sneak too many of the maple-y nuts while you make dessert. With the mousse, they're even better. —Kathleen Gill, Pahrump, Nevada
Quick Icebox Sandwiches
My mother liked making these cool, creamy treats when I was growing up in the States because they're so quick to fix. Then I made them for my three kids.—Sandy Armijo, Naples, Italy
Pecan Roll-Ups
This recipe is so delicious and is sure to become a favorite of your family. The pecans make them so rich.—Lee B. Roberts, Racine, Wisconsin
Grilled Angel Food Cake with Strawberries
One night I goofed, accidentally using the balsamic butter I save for grilling chicken on my pound cake. What a delicious mistake that my entire family loved! For a patriotic look, add a drizzle of blueberry syrup. —Tammy Hathaway, Freeman Twp, Maine
Coconut Creme Chocolates
I'm a proud wife, mom of three and grandma of many. I've cooked many things over the years, including these marshmallowy chocolates. —Dolores Wilder, Texas City, Texas
Caramelized Baked Custards
Creme brulee is our favorite dessert and we love Irish cream liqueur, so I decided to put them together for a dinner finale we truly love. With a last name like Moynihan and a husband named Patrick, you can tell St. Patrick's Day is a very big holiday in our house! —Joyce Moynihan, Lakeville, Minnesota
Rhubarb Fool with Strawberries
A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. —Cheryl Miller, Fort Collins, Colorado
Refreshing Rhubarb Ice Cream
No matter where my military family is stationed, this ice cream always makes me think of my parents’ backyard rhubarb patch in Rochester, New York. —Rachel Garcia, Honolulu, Hawaii
Easy Oatmeal Cream Pies
These easy cookies use only five ingredients and taste very similar to a store-bought cookie. Of course, everything's better from your own kitchen! —Crystal Schlueter, Northglenn, Colorado
S'mOreos
My son introduced us to this twist on classic s'mores when we were camping. Have a jar of Nutella around? Slather on the inside of the graham cracker halves before you build this one-of-a-kind treat. —Christina Smith, Santa Rosa, California
Lemon-Berry Ice Cream Pie
I love the combination of fresh strawberries and lemon curd in this ice cream pie. It's so refreshing, especially in an easy make-ahead dessert like this. —Roxanne Chan, Albany, California
Peanut Butter Fudge
This peanut butter fudge is a favorite "never fail" quickie recipe. —Eleanore Peterson, Fort Atkinson, Wisconsin
Confetti Cake Batter Cookies
Mom and I took up cake decorating. Funfetti was our favorite cake, so we used the mix to make cutout cookies. Plain or decorated, they’re a fave at parties. —Danielle DeMarco, Basking Ridge, New Jersey
Texas Tumbleweeds
Tumbleweeds blow across the roads in some parts of Texas, and I think these cute stacks look like them. I've been making these sweets with my sister for years. —Karen Lemay, Pearland, Texas
Berry White Ice Pops
Nothing says summer like an ice pop. Kids and adults alike love this fruit-filled version. —Sharon Guinta, Stamford, Connecticut
Semisweet Chocolate Mousse
A friend shared this rich velvety mousse recipe with me. I love to cook and have tons of recipes, but this one is a favorite. Best of all, it's easy to make. —Judy Spencer, San Diego, California
Black Forest Dump Cake
I make a Black Forest cake the easy way: Dump everything into a dish and let the magic happen. Give it a cherry topping by reserving two tablespoons of juice from the canned cherries and stir into whipped cream. —Meghan McDermott, Springfield, Missouri
Tropical Rainbow Dessert
Classic ribbon gelatin salad gets an up-to-date makeover with this tropical treatment. Cream of coconut creates the creamy layers in these showstopping parfaits. I like to surprise my nieces and nephews with this Jell-O mold done in neon colors. —Dan Kelmenson, West Bloomfield, Michigan
Soft Chewy Caramels
One of my first experiences with cooking was helping my mother make these caramels. We'd make up to 12 batches each year. Today, I do at least 95 percent of the cooking at home, but my wife does much of the baking. —Robert Sprenkle, Hurst, Texas
Chocolate-Dipped Apple Rings
These apple treats are a staple in my Christmas goody packages. Sometimes I add an 1/8 teaspoon of cayenne to the cinnamon mixture for a little extra kick. —Laurie Bock, Lynden, Washington
Strawberry-Hazelnut Meringue Shortcakes
In summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. —Barbara Estabrook, Rhinelander, Wisconsin
Peanut Butter Cup Napoleons
Top layers of puff pastry and peanut butter ice cream with a warm, sweet drizzle the whole family will love! It’s a terrific last-minute dessert, or you can freeze the cooled pastry and scooped ice cream separately in an airtight container the day before you serve it. —Jeanne Holt, Mendota Heights, Minnesota
Frozen Greek Vanilla Yogurt
It's simple and easy to make your own frozen Greek yogurt—you might even want to get the kids in on the fun. —Taste of Home Test Kitchen, Greendale, Wisconsin
Blueberry Pie with Graham Cracker Crust
We live in blueberry country, and this pie is a perfect way to showcase the luscious berries. A neighbor first made this for us several years ago. It’s become our iconic summer treat. —R. Ricks, Kalamazoo, Michigan
Butterscotch Toffee Cookies
With its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy it with a glass of milk or a cup of coffee. It’s my fallback recipe when I’m short on time and need something delicious fast. —Allie Blinder, Norcross, Georgia
Rainbow Sherbet Angel Food Cake
Talk about a dessert that pops. Sometimes, I make this easy cake even more eye-catching by coloring the whipped cream, too. Use whatever sherbet flavor combination you like. —Bonnie Hawkins, Elkhorn, Wisconsin
Quick Double Chocolate Biscotti
Refrigerated cookie dough gives you a head start on making biscotti from scratch. For true chocolate lovers, substitute chocolate chips for the vanilla. —Taste of Home Test Kitchen
Peanut Butter Cereal Treats
Kids will love these colorful, crunchy bars. They’re a fun twist on the traditional marshmallow crispy treats…and because they’re so easy, older kids could whip up a batch on their own! —Christie Porter, Shipshewana, Indiana
Caramel Truffles
These candies disappear as fast as I can make them. The five-ingredient microwave recipe is easy and fun to make. When drizzled with white chocolate and packaged with ribbon, they're a pretty gift. —Charlotte Midthun, Granite Falls, Minnesota
Cherry Crumb Dessert
This dessert is a sweet treat, especially when garnished with a dollop of whipped cream or a scoop of ice cream! The crust and crumb topping have a wonderful nutty flavor, and the smooth fruit filling looks beautiful when served. —Ann Eastman, Greenville, California
Macaroon Ice Cream Torte
My family loves frozen treats. With chocolate four ways, this one is so beautiful, people think it came from an ice cream shop. —Barbara Carlucci, Orange Park, Florida
Frozen Berry & Yogurt Swirls
I enjoy these frozen yogurt pops because they double as a healthy snack and a cool, creamy sweet treat. —Colleen Ludovice, Wauwatosa, Wisconsin
Bite-Sized Apple Pies
These little bites are fun for kids to make. Simply wrap strips of pastry around apple wedges and shake on some cinnamon-sugar. Then just bake and watch them disappear! —Taste of Home Test Kitchen
Mocha-Pecan Ice Cream Bonbons
These bite-size bonbons may sound tricky to make, but you'll find that fashioning them is a breeze. What's more, our cooking experts advise that you keep this recipe handy when you serve them—as soon as folks sample the treats, they'll be asking how to make them!—Taste of Home Test Kitchen
Chocolaty S'mores Bars
One night, my husband had some friends over to play poker and he requested these s'mores bars. They polished off the pan and asked for more! I shared the recipe, and now their families make them, too. —Rebecca Shipp, Beebe, Arkansas
Heavenly Filled Strawberries
These luscious stuffed berries are the perfect bite-sized dessert. —Stephen Munro, Beaver Bank, Nova Scotia
Chocolate Lover's Pizza
I created this after my dad said that my graham cracker crust should be topped with dark chocolate and pecans. It's easy to customize by adding your favorite chocolate and toppers. Dad thinks the whole world should know about this pizza! —Kathy Rairigh, Milford, Indiana
Lemon Crisp Cookies
These quick-to-fix treats are a snap to make using a boxed cake mix. The sunny yellow color, big lemon flavor and delightful crunch are sure to bring smiles. —Julia Livingston, Frostproof, Florida
Grilled Honey Balsamic-Glazed Fruit
One summer my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good I'm always tempted to eat the whole batch. —Kristin Van Dyken, West Richland, Washington
Flourless Chocolate Torte
Chocoholics—like me!—know that nothing says chocolate like a flourless torte. —Kayla Albrecht, Freeport, Illinois
White Candy Bark
This speedy candy recipe can be varied depending on the type of fruit or nuts you have on hand. Since we have a walnut tree, I use walnuts, but pecans could also be substituted as well as dried cherries for the cranberries. —Marcia Snyder, Grand Junction, Colorado
Strawberry Angel Trifle
I always get compliments when I bring this attractive and tasty trifle out of the refrigerator. Not only does it serve a big group nicely, I can make it ahead of time, too. —Lucille Belsham, Fort Fraser, British Columbia
Apple-Spice Angel Food Cake
I dressed up an angel food cake mix with some nuts, spice and applesauce to make an easy and light dessert. I serve it with a dollop of whipped topping mixed with a half cup of sour cream. —Joan Buehnerkemper, Teutopolis, Illinois
S'mores-Dipped Apples
For me, the taste of marshmallow, graham cracker and apple just can't be beat. Others must think the same thing. Anytime I bring them to a bake sale, they sell out in a flash. —Maria Regakis, Somerville, Massachusetts
Yummy Cracker Snacks
These treats are my family's favorite, and it seems no matter how many I make, they always disappear too soon. —D. Weaver, Ephrata, Pennsylvania
Mini Brownie Treats
I like to take these quick-and-easy treats to potlucks and family gatherings. They disappear quickly! —Pam Kokes, North Loup, Nebraska
Blackberry Frozen Yogurt
You could also use boysenberries, raspberries or strawberries for this delicious dessert. — Rebecca Baird, Salt Lake City, Utah
Frozen Mud Pie
Here's one of those "looks like you fussed" desserts that is so easy it's become a standard for me. I love the mocha version, but pure chocolate lovers may prefer using chocolate chip ice cream. The cookie crust is a snap to make. —Debbie Terenzini-Wilkerson, Lusby, Maryland
Peanut Butter Cookie Cups
I'm a busy schoolteacher and pastor's wife. I wouldn't dare show my face at a church dinner or bake sale without these tempting peanut butter treats. They're quick, easy to make and always a hit. —Kristi Tackett, Banner, Kentucky
Apple Kuchen Bars
This recipe is about family, comfort and simplicity. My mom made this delicious sweet treat many a winter night and served it warm with some of her famous homemade ice cream. I like to make a double batch and pass on the love! —Elizabeth Monfort, Celina, Ohio
Birthday Cake Freezer Pops
On my quest to find birthday cake ice cream—my favorite flavor—I came up with these easy ice pops. Now, instead of going to the store whenever a craving hits, I just head to my freezer. —Dawn Lopez, Westerly, Rhode Island
Chocolate Peanut Treats
When I was in high school, I took these sweet and crunchy squares to bake sales— and they were the first to sell out. I still make them for family and friends who love the classic combination of chocolate and peanut butter. —Christy Asher, Colorado Springs, Colorado
Nectarine Plum Crisps
A fusion of late-summer fruits, these crisps make a simple dessert—and what's left can be kept for breakfast. Look for apple crisp mix in the produce department of your grocery store. —Nicole Werner, Ann Arbor, Michigan
Rocky Road Grilled Banana Splits
There's no wrong turn when you travel down this rocky road. Toasty-warm bananas filled with gooey goodness and topped with heaping scoops of (pause for drool) creamy perfection are a new cookout must-have. —Loretta Ouellette, Pompano Beach, Florida
Cherry-Chocolate Pudgy Pie
Here’s an ooey-gooey treat that’s just right for campfires and cookouts. —Josh Carter, Birmingham, Alabama
Chocolate Peanut Butter Candy
With just three ingredients, these chocolate-swirl treats take just moments to whip up! If you have little ones visiting for the holidays, have them help you with the stirring. —Holly Demers, Abbotsford, British Columbia
Cowabunga Root Beer Cupcakes
I developed these cupcakes for my daughter's first birthday and transported them using dry ice. Be careful not to freeze them solid! —Mindy Carswell, Walker, Michigan
Chocolate Peanut Drops
This is a recipe that I got from a friend, who got it from her sister, and between the three of us we've handed it out everywhere! The chocolaty candies couldn't be easier to make in the slow cooker and depending on the size of your spoon, you can get dozens of candies from one batch. So easy and great for gifts.—Anita Bell, Hermitage, Tennessee
Lime-in-the-Coconut Almond Bark
I love the combination of flavors in this tropical treat, and it takes mere minutes to make. If you need something for a school or church bake sale, this will get you out of the kitchen in a flash. —Julie Beckwith, Crete, Illinois
Buckeyes
These chocolate peanut butter balls (no bake!) are always popular at my church's annual Christmas fundraiser. They resemble chestnuts or buckeyes—hence the name. —Merry Kay Opitz, Elkhorn, Wisconsin
Frozen Lime Cake
Block parties, cookouts or anytime you need a supercool dessert, we’ve got just the thing. The crust is a snap, and the ice cream and sherbet layers are delish. Everyone loves this! —Kathy Gillogly, Sun City, California
Creamy Hazelnut Pie
I've always been a big fan of peanut butter. Then I found chocolaty Nutella hazelnut spread and I was hooked! I even changed one of my all-time favorite pie recipes by substituting that ingredient. —Lisa Varner, El Paso, Texas
Blueberry Ice Cream
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick
Rocky Road Fudge Pops
These sweet frozen treats are simple to prepare and guaranteed to bring out the kid in anyone. The creamy pops feature a special chocolate and peanut topping.—Karen Grant, Tulare, California
The post Quick Baking Substitutions for When Your Pantry Is Bare appeared first on Taste of Home.
Elizabeth Harris