It's might be better to substitute oils, butter and margarine with applesauce in oil-based baked goods like muffins and breads, or moist cakes. Substitute applesauce one for one with the oil, and it helps to add in 2 tablespoons vegetable oil. They say a little oil goes a long way in contributing to a better taste and texture. I've done this a few times with a zucchini bread recipe that calls for 1/2 cup of oil. I use 1/4 cup oil and 1/4 cup applesauce and the bread tastes great.
Depends on the cake recipe; pound cakes or Victoria sponges rely on their fat content to tast right. Don't substitute apple sauce in these. For other cake recipes, you should be able to substitute 1/3 of the fat for apple sauce - you may need to reduce the quantity of any other liquids in the recipe (since apple sauce is far more liquid than butter).
In some recipes yes, but you cannot replace the full quantity of butter with applesauce. The recipe will come out oddly if you do that. If it's a brownie/muffin recipe it'll be fine to replace some of the butter, but in cookies and sponge cakes it won't work so well. Only do it in sloppy batters that have enough flavor to cover up any apple flavor.
Depends on the recipe. Usually you can replace some of the fat with apple sauce, but not all of the fat; this gives odd results. I think you can safely replace around 30% of the shortening with apple sauce, but use your own judgment according to the recipe. Some shortening will still be required, otherwise you will have a dense, soggy, (appley) cake.
Yes, applesauce can be used to replace butter when cooking. Applesauce is commonly used as a healthy substitute for butter and oil.
Recipetips.com - Go to tips and advice, lowfat receipt substitutions. Good luck.
Using apple sauce instead of butter would not give you a thick enough consistency for frosting, although you could still use this as a fruit filling in a layer cake or jelly donut.
Yes
You can use butter, lard, cooking spray or stick margarine as a substitute. Depending on the recipe, you could also use either apple sauce or prune puree.
Yes. You can substitute apple sauce in an equal volume for any dessert recipe that requires a fat like butter, margarine, oil, or shortening. It is almost the same and can be very healthy.
There are a lot of things you can substitute butter with. You can use margarine, apple sauce, and even pumpkin. What I like to do when I'm baking muffins is take my dry ingredients and instead of adding eggs or butter I use a can of pumpkin. It makes the muffins extremely moist and delicious, and a lot healthier.
yes... if you want your guests to get incredibally ill of deadened taste buds!
It really depends on what you are cooking/baking, but often you can substitute a cup of butter for the shortening. Don't use margarine though, because it has some water content and would possibly affect the results. You could also try half butter and half lard, which should work well, also.
If you are following a recipe that calls for Apple butter then no...you can't use apple jelly...different, texture, different taste, different ingrediants but if you are creating your own recipe then yes you can use whatever you like...just be prepared because creating your own recipe will make it your fault if it comes out nasty! However the only way to learn is to try!
Yes you can.
yes
This is an Oven recipe! Apple + Egg + Butter + Flour = Apple Pie!!!
No, your cake will have a strange texture. You can substitute mayo or apple sauce for oil though. You could even use butter, but I am guessing you are trying to get a low fat recipe?
You cannot buy premade Apple pie in harvest moon ds. You will have to make it yourself! Here is the recipe! (This is an oven recipe) Apple + Egg + Butter + Flour = Apple pie
For BakingGeneral notes: Reducing fat will give baked goods a denser texture; to correct for this, try increasing the sugar in the recipe and/or beating the egg whites and folding them into the batter. Also try using a softer flour, like pastry or cake flour.applesauce (Applesauce can replace up to ¾ of the shortening in many recipes. Add with the liquid ingredients and reduce sugar in recipe if the applesauce is sweetened.) ORpureed prunes (Pureed prunes can replace up to ¾ of the shortening in many recipes; it works especially well with chocolate. Add with the liquid ingredients.) ORapple butter (Apple butter can replace up to ¾ of the shortening in many recipes, also reduce sugar in recipe if the apple butter is sweetened. Add with the liquid ingredients.) ORfruit-based fat substitutes (Especially good when baking with chocolate; add with the liquid ingredients. For best results, substitute only 3/4 of the fat with this.) ORbananas (mashed) (Substitute measure for measure.) ORomit or reduce (In many recipes for quick breads, muffins, and cookies, you can reduce the amount of fat in the recipe by about a third without seriously compromising the quality.oil (Avoid substituting oils for solid fats when baking cookies, cakes, and pastries; it will make the dish greasy and dense. If you must do so, substitute 3 parts oil for every 4 parts solid fat and consider increasing the amount of sugar and eggs in the recipe. Pie crusts made with oil aren't as flaky as those made with solid fat.)There are plenty of substitute options out there. Many companies make faux-butter or faux-margarine spreads / poducts. These dairy immitations are commonly made from rice, soy, almond, or cashews milk that goes through the same process as animal's milk originally does to become butter or margarine, yet these products are totally vegen. EVOO! Extra virgin olive oil is my favDepends on the recipe but there are many options from vegan margarine (I love a type of margarine that is extracted from coconut, I forget the name at the moment but there are others if you aren't looking for a sweet taste that are more normal.) to any regular vegetable oil or oil.