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Applesauce as butter substitute?


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I remember someone saying that applesauce was a good alternative for butter. Can anyone tell me if this is true? If it is, anyone have any simple recipes for it?

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You can buy it in most grocery store, it's by the jelly and peanut butter.

edit....I read your post wrong, I thought you said apple butter.  Applesauce will be in the canned fruit section of most stores.  To make your own you just have to cook peeled apples slowly until they get really soft and mash them up.  Some people like to add a little cinnamon.  This is easy to do in a crockpot or slow cooker.  Watch they don't scorch,  you may have to add a little water or apple juice would be even better.

I always substitute applesauce for butter or oil.  I have not had any problems.  If you want something super easy to try, just go out and buy a box of muffin mix and substitute the oil.  Or make your favorite cookie.  

I do this all the time and it always turns out delicious!  You can also substitute applesauce for Oil in a recipe. 

 

Here is one of my favorite recipes:  Banana Zucchini Bread

2 cups wheat flour
1 cup rolled oats (Quaker Old Fashioned Oats)
1 ½ tsp.  baking powder
1 ½ tsp baking soda
1 ½ tsp cinnamon
¼ tsp. ground allspice
 ¼ teaspoon nutmeg
1 tsp. salt
1 cup Egg Beaters
1 ¼ cup sugar
 ¾ cup applesauce
 2 medium overripe bananas, mashed
1 tsp. vanilla
 2 cups shredded zucchini (about 2 small/medium zucchinis)
1 cup raisins (and/or nuts)
 
Directions:

1.      Preheat oven to 350 degrees.
2.      Whisk together wheat flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt
3.      In a separate bowl mix egg beaters, sugar, applesauce, and bananas and mix well
4.      Add vanilla
5.      Combine wet and dry mixtures and stir until just combined
6.      Fold in zucchini and raisins
7.      Pour into 2 lightly greased loaf pans (9” x 5”)
8.      Bake 45-50 minutes or until knife comes out clean

 

I do this all the time. Use unsweetened applesauce to replace as much as 2/3 to all of the oil or butter in a recipe. You can do this without any problems in just about any mix, such as muffins, brownies, cake mixes. You can do this for almost any scratch recipe for quick breads, brownies. Scratch cakes are a little trickier. You won't lose flavor, but the texture could be compromised. A heavier cake such as carrot cake, won't be noticeable. A light cake such as pound or white cake you won't get the same texture. You'd have to experiment.

I have substituted applesauce for butter in the past, but not since I found my most recent favorite butter substitute. MELT buttery spread is so tasty (and apparently has health benefits like boosts metabolism and promotes weight loss).... All I know is I have been enjoying it regularly for the past few months and I am very impressed. I use to use I Can't Believe it's Not Butter, but I really enjoy the flavor of MELT (it's made of virgin coconut oil and flaxseed oil). Check it out! 

I saw this article today, though I don't see the applesauce on there, but hey, its's got nice things :


http://www.canadianliving.com/food/cooking_sc hool/baking_and_cooking_substitutions_at_a_gl ance.php

 

 

You can use it to substitute butter/oil in pre-packed mixes, but I don't suggest using it in from-scratch baked goods. I've tried and it just comes out a fluffy mess (unless you're baking applesauce muffins, banana muffins, or zucchini bread because they provide plenty of moisture on their own). You don't get the same texture at all in cookies. But with cake mixes, brownie mixes, applesauce your heart out. I  go for the unsweetened stuff, buy a can of it, and leave it in the fridge for when you need it.

I've used applesauce, too - not bad! I don't think it's quite as rich tasting, but it's still very good.

This may sound gross - but this is good, too - substituting jars of baby food pureed prunes for the oil in a baked good recipe. Yes, it's good! Does the same thing as applesauce, but adds a nice flavor.

I'm going to assume you mean in baking.  It really depends on what type of baked goods you are making. 

If it's a classic cake recipe that requires butter to be creamed with sugar, then the addition of eggs - no you can't substitute applesauce.  The butter and sugar form the texture of the cake.  What you will get if you skip this step is a very heavy cake that may or may not taste good but will surely not look good.

If it's a quick bread (banana bread, pumpkin bread, etc.) then yes, you can replace all or part of the oil with applesauce. 

If it's a cake mix - yes, you can substitute applesauce for the oil, but the texture may not be what you expected.

Does the applesauce give the baked goods a different taste?

 

>Does the applesauce give the baked goods a different taste?

 

You'd be surprised how it usually doesn't. Of course, it will lack that buttery taste (and aroma... ahh), but you're unlikely to actually taste apple.

Original Post by amythiel2012:

Does the applesauce give the baked goods a different taste?

 

 It depends of the recipe.

You might get a different texture, though. So not use this in a recipe that calls for creaming method.

I tried it once, and my baked good tasted awful. I did the recipe again but without the applesauce. It gave a funky taste and heavy texture.

Original Post by amythiel2012:

Does the applesauce give the baked goods a different taste?

 

Anything with chocolate or another flavor you can't taste the applesauce at all. A light white cake you might be able to taste it.

Original Post by vanilla_swirl:

Original Post by amythiel2012:

Does the applesauce give the baked goods a different taste?

 

 It depends of the recipe. This is very true of scratch recipes. The applesauce will give a heavier, more moist texture. The substitution works very well for things like muffins, quick breads (banana bread, zucchini bread), brownies.

You might get a different texture, though. So not use this in a recipe that calls for creaming method. Absolutely don't try it in a cookie recipe. You won't end up with something that resembles the original. I also wouldn't try it with a pound cake either.

I tried it once, and my baked good tasted awful. I did the recipe again but without the applesauce. It gave a funky taste and heavy texture.  I'm curious as to what recipe that was. I've found that applesauce is not noticeable at all. I'd like to know what it combined with to give a funky flavor.

 

Original Post by moonikins:

Original Post by vanilla_swirl:

Original Post by amythiel2012:

Does the applesauce give the baked goods a different taste?

 

 It depends of the recipe. This is very true of scratch recipes. The applesauce will give a heavier, more moist texture. The substitution works very well for things like muffins, quick breads (banana bread, zucchini bread), brownies.

You might get a different texture, though. So not use this in a recipe that calls for creaming method. Absolutely don't try it in a cookie recipe. You won't end up with something that resembles the original. I also wouldn't try it with a pound cake either.

I tried it once, and my baked good tasted awful. I did the recipe again but without the applesauce. It gave a funky taste and heavy texture.  I'm curious as to what recipe that was. I've found that applesauce is not noticeable at all. I'd like to know what it combined with to give a funky flavor.

 

 I think it was a Cinnamon Swirl Quick bread. I don't know if the apple has contributed for the taste, but the fact that it just didn't raise and got all ''mushy'' because of the extra liquid made it taste 'funky'.

I had so many bad results with applesauce, I learned that (sometimes) fat is necessary in homemade baked goods. :)

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