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Alcohol Substitutes for Cooking

I don’t know about you, but it’s really annoying when you find a recipe that sounds really, really good and then, as you’re reading the list of ingredients, you see it calls for some sort of alcoholic beverage in it. So in my extensive search on the Internet, I finally found a pretty good listing for substitutions for a good number of alcohol

Type of Alcohol Substitute

Amaretto: Almond extract (1/2 teaspoon extract for 2 Tablespoons of Amaretto) or Italian soda syrup

Anisette: Anise Italian soda syrup or fennel

Apple Brandy: Apple juice, unsweetened apple juice concentrate, apple cider, or apple butter

Apricot Brandy: Syrup from a can of apricots in heavy syrup, or apricot preserves

Beer or Ale: A strong broth of McKay’s beef- or chicken-style bouillon, or non-alcoholic beer

Beer or Ale (Light): Chicken broth, white grape juice or ginger ale

Bourbon: 1 1/2 to 2 teaspoons of vanilla extract

Brandy: 1/2 to 1 teaspoon of brandy or rum extract for 2 Tablespoons of brandy. When liquid amount is critical to the recipe, use water or fruit juices corresponding to flavor of brandy (use same amount of liquid as the recipe calls for brandy)

Calvados: Apple juice, unsweetened apple juice concentrate, apple cider, or apple butter

Chambord: Raspberry juice, syrup or extract

Champagne: Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice

Cherry Liqueur or Cherry Brandy: Syrup from a can of cherries in heavy syrup, or cherry Italian soda Syria or cherry preserves

Claret: non-alcoholic wine, diluted grape juice or cherry cider syrup

Coffee Liqueur: To replace 2 Tablespoons of liqueur, use 1/2 to 1 teaspoon of chocolate extract mixed with 1 teaspoon of instant coffee, which has been mixed in 2 Tablespoons of water. Can also substitute espresso, non-alcoholic coffee extract or coffee syrup

Cognac: Apricot, peach or pear juice

Cointreau: To replace 2 Tablespoons of liqueur, use 2 Tablespoons of orange juice concentrate or 2 Tablespoons of orange juice with 1/2 teaspoon of orange extract

Crème de cacao: Powdered white chocolate combined with water, or non-alcoholic vanilla extract and powdered sugar

Crème de cassis: Black currant Italian soda syrup or black currant jam

Crème de menthe: non-alcoholic mint extract, mint Italian soda syrup, spearmint extract, or spearmint oil with a little water added. If green color is needed, add a drop of green food coloring

Curacao: To replace 2 Tablespoons of liqueur, use 2 Tablespoons of orange juice concentrate or 2 Tablespoons of orange juice with 1/2 teaspoon of orange extract

Framboise: Raspberry juice or raspberry syrup

Frangelico: Hazelnut or almond extract

Galliano: Licorice extract

Gewurztraminer: White grape juice combined with lemon juice

Grand Marnier: To replace 2 Tablespoons of liqueur, use 2 Tablespoons of orange juice concentrate or 2 Tablespoons of orange juice with 1/2 teaspoon of orange extract

Grappa: Grape juice

Grenadine: non-alcoholic grenadine or pomegranate syrup

Hard Cider: Apple juice or apple cider

Kirsch: Cherry cider or black cherry, raspberry, boysenberry, currant, or grape juice or syrup. Substitute same amount of liquid as called for in the recipe

Licorice or Anise Liqueur: Anise Italian soda syrup or fennel

Mirin: White grape juice combined with lemon juice or lemon zest

Muscat: White grape juice combined with powdered sugar

Ouzo: Anise Italian soda syrup or fennel

Orange Liqueur: Orange juice concentrate, orange juice, orange zest or orange marmalade

Peach Brandy: Syrup from a can of peaches in heavy syrup, or peach preserves

Peppermint Schnapps: non-alcoholic mint or peppermint extract, mint Italian soda syrup, or mint leaves

Port: Concord grape juice with some lime zest added, cranberry juice with some lemon juice added, or grape juice concentrate – Substitute orange juice or apple juice for lighter ports

Red Burgundy: Red wine vinegar, grape juice or non-alcoholic wine

Red Wine, sweet or dry: non-alcoholic wine with a Tablespoon of vinegar added to cut the sweetness, grape juice, cranberry juice, grape jelly, tomato juice, beef broth, liquid drained from vegetables, or water. Use equal amounts of liquid as called for in the recipe

Riesling: White grape juice with a pinch of powdered sugar added

Rum: For light rum, use pineapple juice flavored with almond extract. For dark rum, use molasses thinned with pineapple juice and flavored with almond extract. Or use rum extract flavoring.

Sake: Rice vinegar

Sambuca: Anise Italian soda syrup or fennel

Savory: Thyme, marjoram, or sage

Schnapps: To replace 2 Tablespoons of schnapps, add 1 teaspoon of a corresponding flavored extract

Sherry: Apple juice, orange juice, pineapple juice, or non-alcoholic vanilla extract

Southern Comfort: Peach flavored nectar combined with a small amount of cider vinegar

Sparkling Wine: Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice

Tequila: Cactus juice or nectar, or agave nectar

Triple Sec: Orange juice concentrate, reduced orange juice, orange zest or orange marmalade

Vermouth, Dry: White grape juice, white wine vinegar, or non-alcoholic white wine

Vermouth, Sweet: Apple juice, grape juice, balsamic vinegar, non-alcoholic sweet wine, or water with lemon juice

Vodka: White grape juice or apple cider combined with lime juice or use plain water in place of the vodka

Whiskey: If a small amount is called for, it can be eliminated

White Burgundy: non-alcoholic wine, white grape juice combined with white wine vinegar

White Wine, sweet or dry: non-alcoholic wine with a Tablespoon of vinegar added to cut the sweetness, white grape juice, apple juice, apple cider, tomato juice, chicken broth, liquid drained from vegetables, ginger ale, or water. Use equal amounts of liquid as called for in the recipe

Almond Loaf

Almond Loaf

2 ½ cups whole grain breadcrumbs
1 cup roasted unsalted almonds
1 1/4 cups spaghetti sauce, plus extra for garnish
1/2 cup finely chopped onion
2 large eggs

1. Preheat oven to 350F. Coat 9×5-inch loaf pan with cooking spray, then coat with 1/2 cup breadcrumbs.
2. Finely grind almonds in blender or food processor; transfer to bowl. Add remaining breadcrumbs, spaghetti sauce, onion and eggs; mix well. Season to taste with salt and pepper.
3. Press mixture into prepared pan. Bake 40 minutes, or until firm.
4. Meanwhile, warm spaghetti sauce in microwave. Cut loaf into slices, and serve with warmed sauce.

Serves 6

Chickpea-and-Corn Patties

2 teaspoons olive oil, divided
1 1/2 cups fresh corn kernels (about 3 ears)
1 cup chopped onion
1 teaspoon minced fresh or 1/4 teaspoon dried thyme
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1/2 cup fresh breadcrumbs
3 Tablespoons cornmeal, divided
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Cooking spray

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes.
2. Place onion mixture, chickpeas, breadcrumbs, 2 Tablespoons cornmeal, salt, and red pepper in a food processor. Pulse 2 times or until combined and chunky.
3. Divide chickpea mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty; dredge patties in 1 Tablespoon cornmeal.
4. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden.

Yield: 4 servings

Mrs. Bruce’s Vegetarian Patties

1 cup ground nuts (such as pecans – finely ground) (also called
pecan meal)
1 large onion, chopped
3 oz pkg cream cheese (or Velveeta)
1 cup cracker crumbs
1 cup toasted bread crumbs
7 eggs
1/2 teaspoon sage
1/2 teaspoon Accent
1/2 teaspoon salt

Mix all together and shape into patties. Brown in oil. Can eat them this way.

Or cover with 1 can cream of mushroom soup and 1 small can evaporated milk. Bake till it bubbles.

You can also use tomato soup or cream of celery soup.

These patties, without the soup on top, would be great sliders.

THIS IS DELICIOUS!!!!! And great served with mashed potatoes.

Pecan Patties

Pecan Patties

1 cup pecans (or 1 cup pecan meal)
1 cup cold water
1 Tablespoon Braggs Liquid Aminos
1/2 teaspoon onion powder
dash garlic powder [more if you like it]
1 cup rolled oats
1 cup crumbled tofu
salt and pepper to taste

1. Whiz nuts til fine or use pecan meal.
2. Combine all ingredients in bowl. If too wet, add a little more oats. If too dry, add a few drops of water.
3. Drop 1/4 to ½ cup of mixture onto a sprayed skillet on medium heat til browned on both sides. Cover while cooking.
4. Serve on buns. Enjoy!

Vegan Alfredo Sauce

Vegan Alfredo Sauce

1 package silken (soft) tofu
1 Tablespoon soy margarine
1/4 cup Tofutti Sour Supreme vegan sour cream
2 Tablespoons Tofutti Better Than Cream Cheese vegan cream cheese
1/4 cup vegan Parmesan cheese
1 teaspoon garlic powder
salt and pepper to taste
1/2 cup soy milk

1. Place all ingredients into a blender.
2. Blend to a creamy sauce, adding more soy milk to achieve desired consistency.
3. Heat gently until hot, but do not boil.

Serve over cooked fettuccine pasta.

Vegan Shells & Cheese

1/2 box small (about 2 cups dry) pasta shells or macaroni
2 Tablespoons oil or Earth Balance
1 small onion, diced
3 cloves garlic, minced
pinch of turmeric
salt & pepper
a few grates of whole nutmeg
shake or two of paprika
2 Tablespoons flour
1 can Ro-Tel, drained, reserving liquid
1 12 oz package silken tofu
additional 1-2 cloves garlic (optional)
1 Tablespoon mustard
additional pinch of turmeric
additional salt & pepper to taste
1 cup frozen peas (optional)

1. Pre-heat oven to 350 degrees.
2. Cook pasta to al dente, reserving 1 cup of cooking water.
3. While pasta boils, melt Earth Balance in a skillet on medium heat and add onion, garlic, salt, pepper and spices and saute for ten minutes.
4. Meanwhile, in a blender add tofu, reserved Ro-Tel juice, turmeric, mustard and additional garlic and spices (if using) and blend until smooth and free of lumps.
5. Add flour to skillet and cook for 2 minutes stirring constantly
6. Add reserved pasta water and Ro-Tel, mixture will resemble a yellowish gravy.
7. Add tofu mixture to gravy and heat until boiling stirring occasionally.
8. You can then use this as a nacho cheese style dip and serve in a crock pot set on low with tortilla chips.
9. If you’re not using with pasta, replace the pasta water with hot veggie broth or non-dairy, unsweetened milk.
10. You can also add beans or Boca crumbles prepared like in vegan 7 layer dip.
11. Add cooked pasta to cheese, add frozen peas and stir to combine. If using an oven-safe skillet, you can put the entire skillet in pre-heated oven, otherwise, transfer to a casserole dish and bake for 20 minutes.
Serves 6-8
• If you want to get fancy, add crushed crackers or potato chips on top and bake an additional 5 minutes.
• This is a great way to sneak in vegetables for kids. You can even puree cooked cauliflower or yellow squash right along with the tofu.