Hi, Jean,
I remember you mentioning this a couple weeks ago. I haven't tried it yet,
but hopefully I will soon. I've never tried using a puree as a substitute,
so I'm curious to see how a recipe turns out.
Lynda
********************
"A friend is someone who knows the song in your heart and can sing it back
to you when you have forgotten the words."
----- Original Message -----
From: "Jean Marcley" <[email protected]>
To: <[email protected]>
Sent: Saturday, October 09, 2010 12:46 PM
Subject: Re: [CnD] apple sauce for oil?
Linda,
I have only used unsweetened apple sauce or prune puree in cake or brownie
mixes. It is an even substitution.
1/2 cup oil = 1/2 cup oil or prune puree.
I have only used prune puree in brownies which actually gives them a
richer flavor. I use baby food which had a few other things in it, but it
works just fine. In fact, I use the whole small jar which may be a half
an ounce or one ounce more than the recipe says for oil and they still
come out really good.
When I was teaching low-fat cooking classes, we made two identical boxes
of brownies, one with unsweetened apple sauce and one with prunes and the
brownies we made with prune puree was our favorite hands down.
Hope that helps a little.
Jean
----- Original Message -----
From: "Lynda" <[email protected]>
To: <[email protected]>
Sent: Saturday, October 09, 2010 9:14 AM
Subject: Re: [CnD] apple sauce for oil?
Alex,
I'm in the same boat as you. I so much try to make recipes as healthy as
possible, which means trying to find substitutions for oils,
butter/margarine, shortening, etc. I'm still not sure of what to do.
I have heard many, many times that you can substitute unsweetened apple
sauce for oil. I'm not 100% sure if it's a one-to-one ratio or not. I
need
to look more into that.
As for butter/margarine and shortening substitutions, I'm still lost.
I have read, and have been told, that you can use prune puree as a
substitution, but I'm not 100% sure for what, and how much should be
used.
Lynda
********************
"A friend is someone who knows the song in your heart and can sing it
back
to you when you have forgotten the words."
----- Original Message -----
From: "Alex Hall" <[email protected]>
To: <[email protected]>
Sent: Saturday, October 09, 2010 11:11 AM
Subject: Re: [CnD] apple sauce for oil?
Hmmm, now I am a bit confused. I looked for this on Google. Some sites
say use a 1 to 1 substitute, some say only sub half of the oil, some
say oil only (not butter), some say don't do it and use yogurt if
anything (at 1 to 2), while still others say to use a fruit puree (one
site said pureed proons work well). Very conflicting messages...
Thoughts? If I can avoid so much oil and butter, great, but one site
said that fats are important in the formation and texture of the
product being baked and so substitutes should only be done with
special purees designed for the task...
On 10/9/10, Vicky Dalchau <[email protected]> wrote:
when ever a cake mix etc. calls for oil, I just dump in an individual
packaged serving of applesauce...v
On 10/8/10, Alex Hall <[email protected]> wrote:
I forgot to ask: sweetened or unsweetened? I assume the latter, but it
never hurts to be sure.
On 10/7/10, Alex Hall <[email protected]> wrote:
Thanks for the answers. I wonder why this is not a more popular thing
to do? Just curious.
On 10/7/10, Jean Marcley <[email protected]> wrote:
I have used applesauce to replace oil in many baking recipes and it
is
always great. No one ever knows but me.
Jean
----- Original Message -----
From: "Alex Hall" <[email protected]>
To: "cookinginthedark" <[email protected]>
Sent: Thursday, October 07, 2010 9:51 AM
Subject: [CnD] apple sauce for oil?
Hi all,
In the recent Harvest Pumpkin Apple Bread recipe posted by Dale, a
mention was made that the 1 cup oil can be replaced by 1 cup apple
sauce. When is this true? How much does it affect the taste of the
final product?
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[email protected]; http://www.facebook.com/mehgcap
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