"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy
Click Here to Login
Thread Tools Display Modes
Old 11-23-2004, 06:51 PM   #1
Head Chef
htc's Avatar
Join Date: Sep 2004
Location: USA,Oregon
Posts: 1,302
Baking w/apple sauce

Hi, I've read that you can use apple sauce as a substitute in some baking recipes. Does anyone know anything about this? I want to look for some simple guidlines I can use for my current recipes. I have heard some say that you should always use at least SOME fat when baking, but you can use 1 part butter, 1 part apple sauce, is this true?

If so, what types of baking is this good for (cookies, muffins, cakes, scones, etc)...

And for those die hard bakers who will tell me not to substitute, well...I gotta...watching my weight, but love to bake. :)



htc is offline   Reply With Quote
Old 11-23-2004, 07:50 PM   #2
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,875
Applesauce helps the baked product retain moisture, thus elliminating the requirement for as much fat. The water in baked goods evaporates out during the baking process. The fat is what makes cakes and breads feel moist in the mouth.

But applesauce contains significant amounts of fiber, you know, that stuff that when it gets wet absorbs bunches of liquid and tuns into a consistancy like mucous. For that reason, too much applesauce will make your baking come out gooey.

Applesauce is used in quickbreads (bannana bread, spice bread, applesauce bread, muffins, oatmeal cookies, anything with a fairly coarse texture. It doesn't work well in yeast-risen breads or pancakes as it adds a heaviness and ruins the light texture. I also wouldn't use it in cakes, except maybe a carrot cake.

So in summary, if the baked product is made from a batter, and is leavened with baking soda and an acid, or baking powder, you can succesfully replace about a third of the oil with applesauce. It's a good technique when done properly.

Seeeeeeya; Goodweed of the North

“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-23-2004, 08:33 PM   #3
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,223
My MIL uses applesauce instead of the fat in almost all her muffin and cake recipes. She substitutes straight across in most instances. I think it takes some experimenting to see what textures you will get. Good luck!
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
History of sauces Leaf Storm Sauces 6 09-27-2014 11:14 AM
Ragu' Alla Bolognese - Authentic Bolognese Sauce Dianne International Cuisines and Ethnic Cookery 20 02-11-2012 08:20 AM
No fresh tomatoes? Post favorite spaghetti sauce recipe... PA Baker Sauces 22 02-09-2005 04:43 PM
Lasagne made with Cheddar Cheese sauce. Paint Pasta, Rice, Beans, Grains... 4 02-01-2005 06:30 AM
Sticky Toffee Pudding with Butterscotch Sauce Filus59602 Desserts, Sweets & Cookies & Candy 1 03-07-2003 12:33 PM

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:35 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.