Here's A Totally Random Question...

[imsohungry]

So anyway,

I don't actually need to use your applesauce, but I do have questions.

I know that I can substitute applesauce to add moisture...but how much? What does it replace? Sugar, milk, butter? Is there a ratio/percentage formula that I should use?

I don't know for sure what I'm baking, but I'm going to a cookout this weekend and thought I would bring dessert. Plus, I'm pretty sure I'm ready to use my Kitchenaid mixer. I moved the mixer to another counter in the kitchen...it's much less intimidating over there.

Happy baking to all. -Julie

[jerseyangel]

Julie,

You can use applesauce to replace the fat in a recipe--all or part of it. In something like brownies, you can just replace all of the oil or butter--in cakes or other more delicate things, you might only want to use half fat and half applesauce.

I always use unsweetened applesauce.

Good luck with the new machine!

[imsohungry]

Hey Patti!

Hypothetically speaking, if I only have sweetened applesauce, would the same principle still apply? Or would I need to reduce the sugar also?

I may have to send the hubby to the store. I have different flavored packs of applesauce in the fridge, but many of them have added sugar...I'm almost positive.

I wonder what would happen if I used strawberry applesauce? Ever tried anything like that while baking a cake? Just curious.

As always, thanks, and hugs. -Julie

[ShayFL]

I usually just do stuff and see how it turns out. Rarely is something bad and has to be thrown out. Sometimes it comes out ok and other times a "great" find was made.

If you reduce the sugar, I would put in equal amounts of flour to keep the texture right.

[jerseyangel]

Hey Patti!

Hypothetically speaking, if I only have sweetened applesauce, would the same principle still apply? Or would I need to reduce the sugar also?

I may have to send the hubby to the store. I have different flavored packs of applesauce in the fridge, but many of them have added sugar...I'm almost positive.

I wonder what would happen if I used strawberry applesauce? Ever tried anything like that while baking a cake? Just curious.

As always, thanks, and hugs. -Julie

Truthfully, I don't think using sweetened applesauce would make a huge difference. The added sugar would add a little moistness, which would be a good thing. The strawberry applesauce sounds like it would be very good in a cake--would make it a pretty color, too

Be aware that when you substitute this way, the result is drier and it's a good idea to start checking for doneness sooner--like 10 minutes or so.

All of a sudden, I'm craving cake