What Can I Substitute For....

[Liana]

What can I substitute for self-rising flour?

To substitute for self-rising flour, use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder plus 1/2 teaspoon salt.



I had the most terrible time today trying to find this formula.  I knew I had seen it in one of my cookbooks, but finally had to resort to Google. 
I thought this might be an interesting topic in general.  I do a lot of Splenda-for-Sugar substituting, and generally have had very good luck with it.
 
 

[Zazzy]

I'm curious about your Splenda for sugar ratio.  A caterer friend suggested subbing 3/4 cup splenda for 1 cup sugar despite what the splenda people say and I found that worked fairly well - but I haven't been happy for the most part with total splenda substitutions. 

I was wondering about your experiences. 

And thanks for the SR sub.  It's one of those things I know I have somewhere, but where?

[Liana]

I have just used the 1:1 ratio the Splenda people recommend, and have had very good luck, I guess.  I do have a wonderful pumpkin pie recipe that calls for both white and brown sugar, and for the brown sugar I have either just used regular brown sugar, or substituted about 3/4 the Splenda needed, and a tablespoon of dark molasses.  I'm not sure I'm cutting the sugar much that way, but the taste I wanted was there.  The pie turns out nicely, but I don't think it keeps as long as a pie with sugar.  This is not usually a problem, however! 

[Liana]

I just found the Splenda/Brown Sugar mix, and tried it in my favorite pumpkin pie recipe, which calls for 1/2 c. white sugar and 1/2 c. brown sugar.  I use regular Splenda for the white, and this time I used the new blend for the brown, and my goodness, it was so much better than regular brown sugar, or various things I'd been trying using all Splenda less a tablespoon or so, and adding a tablespoon of dark molasses to get the brown sugar taste, etc.  I recommend this stuff!