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Apple Butter Instead Of Oil Or Applesauce?

sharps45

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sharps45 Apprentice
sharps45
Posted

Our local paper had a story about substituting apple butter in recipes for more fatty things like oil or shortening. Does anyone out there have any experience with this type of thing? Like what proportions to use (one to one, etc.), or do you still need some oil? I'm not a big fan of applesauce because of the texture, but this sounds interesting, especially in cakes. If anyone can help, let me know, 'cause I'm starting my Christmas goodie baking! thanks to all

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Green12 Enthusiast
Green12
Posted
Our local paper had a story about substituting apple butter in recipes for more fatty things like oil or shortening. Does anyone out there have any experience with this type of thing? Like what proportions to use (one to one, etc.), or do you still need some oil? I'm not a big fan of applesauce because of the texture, but this sounds interesting, especially in cakes. If anyone can help, let me know, 'cause I'm starting my Christmas goodie baking! thanks to all

I have baked this way before, substituting applesauce or prune puree/baby food prunes in place of the fat (butter or oil). It's been a while, but I think I did cakes, sweet breads, and drop cookies for the most part.

I believe it's one to one substitution, but I'm not totally sure on that.

melrobsings Contributor
melrobsings
Posted

I have done this when I did weight watchers. It tastes GREAT!! but i don't remember the difference in measurements...try weightwatchers.com

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