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Old 10-22-2008, 07:04 AM   #11
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You sure can
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Old 10-25-2008, 02:32 AM   #12
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My mother in law made applecrisp and made the crumble with olive oil instead of butter and it was delicious - only a little crunchier.
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Old 10-25-2008, 04:37 AM   #13
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I substitute natural peanut butter instead of oil or butter in baking recipes (for sweets that is) and it comes out great. I've never seen it done anywhere, but the ratio is the same, for example if a cake recipe calls for a cup of butter or oil I'll replace that with one cup of natural peanut butter. The cakes or cookies are extremely moist and the peanut butter isn't very overpowering. Also, if you use a salted brand, you can ommit the extra salt in most cookie/cake recipes. My favorite time to make this switch is when making chocolate cake or cupcakes/brownies. The texture is wonderful, and you can't beat a chocolate and peanut butter flavor combo ;)
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Old 10-28-2008, 01:55 AM   #14
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mmm...sounds great! Thanks snack pack85
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Old 11-01-2008, 09:57 AM   #15
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Quote:
Originally Posted by jennyema View Post
Actually, there are situtations in baking where it's acceptable to sub olive oil for butter.
olive oil in a simple white or yellow cake?
olive oil in apple pie?
olive oil in a berry crisp?
olive oil in a white chocolate raspberry crisp?
olive oil in palmiers?
olive oil in bear claws?
olive oil in a simple chocolate cake?
olive oil truffles?
olive oil toffee?
olive oil caramels or caramel sauce, over ice cream? Quick.....get me a serving of that!



Care to give any examples, jennyema?......cuz from where I sit, from the simple to the complex, I can see NO place where the delicacy and decadance of butter can be substituted by olive oil. You'll never see that in my bakery!
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Old 11-01-2008, 10:09 AM   #16
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Quote:
Originally Posted by QUEEN-GUINEVERE View Post
olive oil in a simple white or yellow cake?
olive oil in apple pie?
olive oil in a berry crisp?
olive oil in a white chocolate raspberry crisp?
olive oil in palmiers?
olive oil in bear claws?
olive oil in a simple chocolate cake?
olive oil truffles?
olive oil toffee?
olive oil caramels or caramel sauce, over ice cream? Quick.....get me a serving of that!



Care to give any examples, jennyema?......cuz from where I sit, from the simple to the complex, I can see NO place where the delicacy and decadance of butter can be substituted by olive oil. You'll never see that in my bakery!
Do a search on any recipe site for olive oil cake and you will find a ton of entries. Here is just one. Note that within this recipe it states that olive oil is a common ingredient in Provenšal cakes.
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Old 11-01-2008, 10:00 PM   #17
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GB, the reference for swapping butter for olive oil was made in the plural!

Yeah, I've heard of an olive oil cake, which is something quite specific, in ingredient AND locale......but for people to just post these one-line answers, "yeah, you can", and to generalize and state that olive oil CAN be swapped for butter is definitely not true. People who make such statements are setting others up for disaster -- failure of the end product-- as well as a an absolute waste of other ingredients -- which can be expensive.

Show me a recipe for "the average home baker" which calls for butter and where olive oil can be successfully swapped.....and NOT be "the" recipe, as your example of the "olive oil cake". I've been doing professional baking for over 33 years and I cannot think of ONE recipe where butter can be successfully swapped for olive oil.

The example made by the original thread starter, Petez, was making a bread pudding with a caramel sauce where she actually did make this and DID sub the butter with olive oil and it DID fail both in the end product AND taste!
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Old 11-01-2008, 10:10 PM   #18
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Quote:
Originally Posted by QUEEN-GUINEVERE View Post
but for people to just post these one-line answers, "yeah, you can", and to generalize and state that olive oil CAN be swapped for butter is definitely not true. People who make such statements are setting others up for disaster -- failure of the end product-- as well as a an absolute waste of other ingredients -- which can be expensive.

!
Jenny had said there are situations where it is acceptable. She never generalized anything or said it could could always be swapped. You then asked her for examples, which I gave you.
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Old 11-01-2008, 10:20 PM   #19
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Jenny had said there are situations where it is acceptable. She never generalized anything or said it could could always be swapped. You then asked her for examples, which I gave you.
That's right, GB, and the example you gave for her was for a SPECIFIC recipe -- OLIVE OIL CAKE. I've heard of it. Have even made it. But, this is a cake which already calls for olive oil. Present a cake recipe which calls for BUTTER, tell everyone that it CAN be made with OLIVE OIL and that it can be done successfully. That is generalization, and the proof that it CANNOT be done successfully is the bread pudding with caramel sauce.
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Old 11-01-2008, 10:25 PM   #20
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Let's try it this way:

For a shortened cake/pastry where the fat needs to be a solid - the answer is no.

For an oil cake/pastry where the butter would be melted - the answer is yes.

This brings us back to - sometimes yes, sometimes no - it depends on the recipe and how the fat is used.
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