the basics: SUBSTITUTES - TIPS - TRICKS

WHAT  DO  YOU  NEED  ???

...but first some notes and reminders:

not all the SUBSTITUTES - TIPS - TRICKS are meant to be a forever switch-up.  There is one exception to this:  MILK

Here's why:  heavy whipping cream has a month's-long fridge life.  Cereal and breakfast smoothies get almond milk.  Granola gets yogurt.  I do not drink or use straight up milk for anything other than cooking. Nor does anyone else in my households.  I always have the heavy whipping cream as a forever staple for times I need milk in a cooking recipe.

MILK                          

~  make milk using heavy whipping cream and water

~  HOW:   measure out 1/2 of what you need with the heavy whipping cream and then add water for the other 1/2 of the needed measurement

~  EXAMPLE:  you need 2 cups of milk

measure out 1 cup of heavy whipping cream

add 1 cup of water to your heavy whipping cream and stir

BUTTERMILK

~ make buttermilk using milk

~ add 1 teaspoon white vinegar to every measured cup of milk

ROOM  TEMPERATURE  EGGS

~ Place eggs in medium size bowl and run warm/not-too-hot water over eggs.  
~  Let them soak in the warm/not-too-hot water until the water maintains its warm/not-too-hot temperature and doesn't cool down from the fridge-cold eggs.

POWDER  SUGAR

~  make powder sugar using white granulated sugar 

~ using a blender, and doing only 1 cup at a time, run the white granulated sugar through your blender at the highest setting until "powdered"

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