Serves: 5

Brown Sugar
For every cup of white sugar add one tablespoon of molasses. If you want a darker brown sugar add a little more. Mix together with a fork or your hands until the molasses is completely combined with the sugar. This is so soft and you can’t taste the difference. When measuring, pack the sugar in the measuring cup just as you would store bought Brown sugar.

Self Rising Flour
4 cups of regular all purpose flour
2 Tablespoons baking powder
2 teaspoons of salt
Mix all ingredients with a fork or using your hands. Sifting helps to make the flour lighter and fluffier but it’s not necessary.

Cake Flour
1 ¾ cups flour
¼ cup cornstarch
The corn starch lowers the gluten content in the flour and makes it lighter for cakes. You can mix this in a food processor if you want an even finer texture.

Buttermilk Substitute
I have had many times that I have needed buttermilk and not had it on hand. This is a great substitute.
1 cup milk (preferably whole milk)
1 Tablespoon of white wine vinegar or lemon juice
Place a tablespoon of white wine vinegar or lemon juice in a measuring cup. Add enough milk to bring the liquid to the one cup line. Let stand for 5 minutes.

Heavy Cream Substitute
¾ cup milk
a cup of melted butter or margarine
Mix the milk and butter/margarine together. Cool before use. I have never tried to whip this but it does work well for sauces and other recipes that call for straight heavy cream.

More Recipes from the Cast Iron "Covered Wagon" Cookin Cooking for Crowds in BIG Ovens Cookbook:
Cooking Measurements
Measurement Conversion Chart
Other Cooking Information and Jargon
Baking Temperature Chart for Camp Dutch Ovens
Beef Roast Cooking Temperatures
In A Pinch Substitutes