Ok, this is kind of a frivolous post, but I thought I'd go ahead and share with all the great Floyd cooks. I tried something for the first time today. I have heard about this before, but just never tried it.
When I cook, I really try to be health conscious. I had read about substituting applesauce for oil in recipes. I made brownies tonight and used unsweetened applesauce in the same amount the oil called for. It turned out really well. The brownies are a little cake-ier than fudgey, but still managed to satisfy my sweet tooth. If you didn't know it had the applesauce in it, you might not notice the difference. I can taste a hint of the apple, but it is still really good.
I really like to make bundt cakes. Jane (Clark) Brock is my inspiration for that! I usually buy those $0.88 Pillsbury cake mixes at Walmart to stock in my pantry. I like to experiment a little with those and try various jello/pudding packets in with the cake mixes. They always call for oil, so I think I am going to try the applesauce substitution. I'll let you know what I learn.....
Anyone else have any experience with this sort of substitution?
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2 comments:
Sarah,
I have never tried the substitution, but I've heard that it works really well. After Spring Break (yayayayay!!!), I will ask our science teacher about it. I'm sure she's done it, and ask her about what she's done. Heading to Tipton as soon as my computer's turned off. Love to all of you :) Have a blessed day! Love, Heather :)
Well, I tried it with a strawberry cake mix and it turned out really well. Very moist and you can't taste the applesauce. Everyone talked about how good it was.
Hooray! I like it when experiments work!
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