A bit dramatic perhaps, but this blog is one you might want to bookmark just as the holiday baking season is about to begin. I came across an article from almost 10 years ago that I'd saved and of course misplaced but now it's on 'the daily suse' for you and I to use.
This is about ingredient substitutions for baking. We've all had this happen to us at one time or another. The kids are asleep, you're ready to make a batch or two of cookies or a cake for the office party...and you've forgotten a key ingredient! It's snowing out or there's a nor'easter heading your way and you just can't get out. More drama.
Check out this list and worry no more. All measurements are based on one cup so if you need more (or less) you'll have to do the math.
If you're out of:
self rising flour
USE: 1 cup all-purpose flour + 1 and a half teaspoons baking powder + 1/8 teaspoon salt
USE: 1 cup minus 2 tablespoons all-purpose flour
USE: 1 cup white sugar + 1 tablespoon molasses
USE: 3/4 cup dark brown sugar + 1/4 cup water
USE: 7/8 cup all-purpose flour + t tablespoons wheat germ