Audra Lowe: Now real chefs never run out of their ingredients but in our own kitchens we’ve all been there, all guilty of it, you’re missing up one thing. But no worries; Rhiannon has some simple swap outs to rescue your meal.

Rhiannon Ally: We’ve all been there, you are making that holiday meal and you’re missing that one essential ingredient but I don’t want you to have to run to the store so Judy and Joy.

Joy: Hello.

Rhiannon Ally: The twice baked twins are joining us today. You're going to share with us some easy substitutions people can grab right out of the cabinet and at the fridge.

Joy: Right.

Judy: Right

Rhiannon Ally: Okay, so tell us what you have for us.

Joy: I have a good one.

Rhiannon Ally: Okay.

Joy: Yogurt. Not everybody has it, not everybody likes it.

Rhiannon Ally: Yeah if you don’t like it you might not have it.

Joy: Judy does not like it.

Judy: I don’t like yogurt, right.

Joy: Never has it. We do use it a lot in the holiday baking but you can now substitute one cup of sour cream or one cup of cottage cheese.

Judy: But I don’t like cottage cheese.

Rhiannon Ally: Then you can need sour cream.

Joy: Processed still smooth.

Rhiannon Ally: Okay, so just make sure it’s the same texture.

Joy: Exact, right.

Rhiannon Ally: You have one for us too.

Judy: I do, buttermilk.

Rhiannon Ally: No one has that.

Judy: Nobody has buttermilk.

Joy: I do.

Rhiannon Ally: Yeah. Of course you do.

Joy: One at a time.

Judy: Oh, well of course you do. Okay, well most people likely do not so you’ll take one cup of fresh milk and put one teaspoon of lemon juice or white vinegar.

Rhiannon Ally: Perfect

Joy: Oh that’s it

Rhiannon Ally: And it’s just good and you said for baking you really want to substitute one thing.

Joy: Just one substitution.

Judy: Per recipe.

Joy: Right, per recipe. Yes.

Rhiannon Ally: But when you are cooking, it’s a little bit looser now.

Joy: A little bit.

Rhiannon Ally: So right now, we’re making fudge today. So share with us, you have us an interesting story of how you cam across.

Joy: Right, my little one and I—

Judy: I am sick of the story.

Joy: My little one and I wanted to make fudge together one Sunday morning and I didn’t have marshmallow cream. So, I only had marshmallows. So I had to—

Judy: But why do you have to call me every time you don’t have something.

Rhiannon Ally: You can run for the store for her.

Joy: Anyway—

Judy: Okay

Rhiannon Ally: All right.

Joy: Yes. You don’t have as many children. So, you can’t substitute large marshmallows. How many Judy?

Judy: 34.

Rhiannon Ally: Okay, 34 for—right instead of the marshmallow

Joy: Or mini marshmallows.

Judy: Yeah.

Rhiannon Ally: How many?

Judy: Right because if you don’t have the big ones and all you have in here is the little ones leftover from—

Joy: Yes. Like that happened to me one time as well.

Judy: Well then, you have to start counting.

Joy: How many?

Judy: 320 of that so get started.

Joy: Okay.

Rhiannon Ally: Okay so, what else can we substitute if we do have marshmallows left but we’re out of say, chocolate chips?

Judy: Okay, well we just wanted to dig inside the cabinet and come up with maybe some Halloween candy.

Rhiannon Ally: Yeah.

Joy: Perfect.

Judy: Okay just a plain chocolate, Hershey bars or whatever.

Joy: That is a great idea.

Judy: And that right and just start chopping away.

Joy: Yes.

Rhiannon Ally: Okay that is great substitution.

Judy: Sure.

Rhiannon Ally: At least you can use that instead.

Judy: Okay.

Rhiannon Ally: Anything else we can substitute in this one?

Joy: Butter, you could use margarine.

Judy: Well not oil.

Joy: I prefer butter.

Judy: I think so. Yeah but I think it will take—

Joy: I prefer butter

Judy: Okay.

Rhiannon Ally: But definitely no oils.

Joy: No oil.

Judy: No.

Rhiannon Ally: Okay now—

Joy: And not in this recipe, absolutely not.

Judy: Right.

Rhiannon Ally: Okay, so for fudge these are really easiest thing to substitute.

Joy: Yes.

Judy: Right.

Rhiannon Ally: Okay so then how do you make it, what do you do with all that?

Joy; Everything pretty much goes into—

Judy: Do you want to do it Rhiannon? Oh no.

Rhiannon Ally: Yeah. I’ll come on and do it.

Judy: Okay.

Joy: Our first—

Rhiannon Ally: Oh dear.

Judy: Here. Don’t you laugh on people who use their hands.

Joy: Yes. They are cleaner.

Rhiannon Ally: I saw here wash them. Okay sugar.

Judy: You just put everything on the pan.

Rhiannon Ally: Okay.

Judy: Just a pinch of salt, a half of stick of butter.

Joy: Just a pinch, it brings out the flavors. This is evaporated milk, not sweetened condensed

Judy: Not sweetened condensed.

Joy: Not for this recipe.

Judy: No, it will be way too sweet. There are recipes out there with sweetened condensed milk right?

Joy: Yes.

Rhiannon Ally: How hot do you need the stove to be?

Joy: Start out slow and don’t move away from it.

Judy: Right.

Joy: It can burn the chocolate.

Rhiannon Ally: And then you just stick it in a pan and it’s done?

Joy: Right.

Judy: It does have to boil for five minutes, okay

Rhiannon Ally: Okay, boil it for five minutes, let it cool.

Judy: Right. And constantly stir it.

Rhiannon Ally: Store it in the fridge.

Judy: Absolutely.

Rhiannon Ally: Okay. Thank you so much Judy and Joy and there are lots of other substitutions. We’re going to find you the very best chart out their for all your holiday needs. We’ll put that on our website at bettertv.com. Thanks guys.

Judy: You’re welcome

Joy: You’re welcome.