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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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I use 1/4 c. of applesauce in my cake mix instead of oil.
"[email protected]" wrote in message hlink.net... That's what eventually killed my father... "trans fat" Not to mention the 3 packs of cigerettes he smoked every day. He was only 86. jms "Wayne Boatwright" wrote in message ... On Thu 20 Jan 2005 12:23:35p, Vox Humana tittered and giggled, and giggled and tittered, and finally blurted out... You might try the "Smart Balance" product that is sold alongside the shorting at the supermarket. I comes in a green can but isn't "Crisco." I have used it for baking and it works well - even for pie pastry. http://www.smartbalance.com/ We use the Smart Balance "margarine", but I didn't know they made a product you could bake with. I'll give a look. Also, you might try using oil in your favorite cake recipe. As I recall, oil has about 20% more shortening ability than butter, so you might have to reduce the amount of oil a bit when making the substitution. I often use Canola oil when making bread when the recipe calls for butter. It never occurred to me to make the substitution. I was afraid it would be a disaster. It's certainly worth a try. I do make the Hershey's recipe for Perfectly Chocolate Chocolate Cake, which call for oil and for dry cocoa powder. It makes a rather a good cake. Here is a like to the Crisco page that has a yellow cake recipe with oil: http://www.crisco.com/scripts/displa...cipe_nbr=22731 That looks pretty good. I'll give it a try. Thanks, Vox... Wayne |
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