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Anyone use pumpkin (or apple sauce) and oil to replace butter?
Dad always subbed in applesauce in his whole wheat pancakes. I've always considered it a must :)
Serious Cocktails: Women and Whiskey
Whiskey has actually always been my favorite liquor. I blame my grandfather; he makes a delicious whiskey cake that I'd inhale as a child. Going from there to whiskey straight up came as easy as learning to take my coffee black :D
I personally still prefer what I grew up with-classic J.D., whether it's over ice, with coke, or in a cake.
The Fish in Filet-O-Fish Sandwiches at Risk
In high school I worked for Mcdonald's, and I have to admit I'd shed no tears to see this go. It's not so much the taste of the sandwich itself-though I've never found it at all appealing- but rather the grudge I bear it after 3 different clumsy coworkers managed to burn me with the dang bun steamer. I swear, that ungainly heap of metal is the most dangerous piece of equipment in that whole place. And for what? Soggy bread *sigh*
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Recent Comments | Response to Comments
Weekend Giveaway: Nudo Olive Tree Adoption
I still remember the first time I had a kalamata olive. I was 13 years old, and my family had decided to picnic with some friends along a river. One person had brought along a bunch of kalamatas and was raving about them. I was eager to try one, but when I did, I thought they were awful. But after eating them at random intervals over the years, I've grown to love them; they're now my favorite :)
Anyone use pumpkin (or apple sauce) and oil to replace butter?
Dad always subbed in applesauce in his whole wheat pancakes. I've always considered it a must :)
Serious Cocktails: Women and Whiskey
Whiskey has actually always been my favorite liquor. I blame my grandfather; he makes a delicious whiskey cake that I'd inhale as a child. Going from there to whiskey straight up came as easy as learning to take my coffee black :D
I personally still prefer what I grew up with-classic J.D., whether it's over ice, with coke, or in a cake.
The Fish in Filet-O-Fish Sandwiches at Risk
In high school I worked for Mcdonald's, and I have to admit I'd shed no tears to see this go. It's not so much the taste of the sandwich itself-though I've never found it at all appealing- but rather the grudge I bear it after 3 different clumsy coworkers managed to burn me with the dang bun steamer. I swear, that ungainly heap of metal is the most dangerous piece of equipment in that whole place. And for what? Soggy bread *sigh*
Cook the Book: 'Tacos'
My first fish tacos were in a little restaurant in San Antonio. They were the perfect calace of delicately fried fish, pickled cabbage, and some slightly creamy cilantro sauce *dreamy sigh*
'Don't Confuse the Experience with the Product'
hehe. That reminds me of something my OH's grandpa said when he took us to one of his fav. bars in Florida: "Look around. This is God's waiting room."
Any suggestions for food while camping??
Our classics are steak and potatoes (chunked up with onions, with butter and herbs and garlic), tacos or burritos, and strawberry wheat pancakes in the morning (fuel for hikes!). Baking in a dutch oven is always fun too-even if you just want to throw a mix in there :)
Are we Freaks?
I don't really think it's weird; cooking is a hobby/interest that we all enjoy. It's every bit as valid as quilting, collecting, bird watching or (fantasy) basketball. I'm bias, of course, but I'd venture to say that yours actually trumps his; cooking produces tangible results that others can appreciate and enjoy, and is quite practical :)
Though, like renzata noted, I would put myself firmly (but cheerfully) in the dork category
Do Restaurants Get A Political Voice?
Yeah, if it was a McCain muffin, it would cost $6 for everyone except the wealthy who could afford it-they'd only have to pay $3.50 for the muffin so that the trickle down effect would stimulate the economy!
Mac and Cheese Pizza: Ian's Pizza, Madison, Wisconsin
I was a little hesitant to try this pizza (raised on "normal toppings" and only started branching out a few years ago), I had it for the first time a few weeks ago and it was DELICIOUS. Didn't even have to be drunk to appreciate it's yumminess.
Is there life without a microwave?
I live in a dorm, and cause I'm too cheap (and too health conscious !) to eat the UW's food service food... There would be no life without the microwave, just long months of crackers and cold cereal-FOR EVERY MEAL. *Shudder*
Cook the Book: The Sweet Melissa Baking Book
I adore tiramisu!
Weekend Giveaway: Nudo Olive Tree Adoption
Any olive cured any way, I love them all. I have a small dish every day after work with a glass of wine. or beer. or whatever is available.
Weekend Giveaway: Nudo Olive Tree Adoption
Blue-cheese stuffed olives, in a dirty vodka martini!
Weekend Giveaway: Nudo Olive Tree Adoption
arbequina olives are my personal favorites - and not just because they're fun to say! as always, feta makes anything taste better and these two go great together
Weekend Giveaway: Nudo Olive Tree Adoption
I love ALL olives. The more the merrier. Kalamata, Black, Green, Nicoise bring it on! What a beautiful idea & a great opportunity! I would love to showcase this on my site!
Weekend Giveaway: Nudo Olive Tree Adoption
I too prefer olives in their oil iteration.
Weekend Giveaway: Nudo Olive Tree Adoption
I'm not a fan of olives, but I do love olive oil!
Weekend Giveaway: Nudo Olive Tree Adoption
Kalamatas are amazing, but I'm a huge fan of the black Greek/Turkish ones, not sure of the name...
Weekend Giveaway: Nudo Olive Tree Adoption
Moroccan oil-cured are my favorite, the wrinkled ugly things.
Weekend Giveaway: Nudo Olive Tree Adoption
Nicoise are definitely my favorite, but I'm a sucker for jalapeno-stuffed green olives too!
Weekend Giveaway: Nudo Olive Tree Adoption
kalamatas are popular in my house too
Weekend Giveaway: Nudo Olive Tree Adoption
Jalapeno stuffed green olive!
Weekend Giveaway: Nudo Olive Tree Adoption
I actually don't love olives: I like tapenades and things, but am not a huge fan of eating olives by themselves.
...but I sure do love olive oil :)
Weekend Giveaway: Nudo Olive Tree Adoption
Yum! Warm mixed olives with fennel, orange zest and Anaheim chile. My favorite olive is the gaeta.
Weekend Giveaway: Nudo Olive Tree Adoption
My olive of the moment is garlic-stuffed green. Yum!
Weekend Giveaway: Nudo Olive Tree Adoption
I have never meet an olive I didn't love. Since I am just back from Madrid, I will say arbequina olives with a nice red wine at an outdoor tapas bar.
Weekend Giveaway: Nudo Olive Tree Adoption
Not really a huge fan of olives but olive oil is a wonderful thing.
Serious Cocktails: Women and Whiskey
I'm a devotee to peaty scotch whiskeys: Compass Box Flaming Heart and Ardbeg's Airigh Nam Beist (only have had a glass of it, but that baby's on my X-mas list) are my favorites.
Because I usually drink scotch at get togethers, a lot of women will join in with me. I've also found that women of my grandmother's generation (in their 60's, 70's, 80's) are more likely to be scotch drinkers. My own nana, actually, almost had a run-in with my brother in law a few weeks ago, over his putting ice in his scotch. "Ruins the flavor." (I totally agree.)
Anyone use pumpkin (or apple sauce) and oil to replace butter?
Thank you for a timely post. As part of a fast I'm doing with others from church, I'm fasting from dairy (except mayo), so trying to stay away from eggs and butter during this time. I love dessert, so looking to replace eggs and butter with tasty alternatives. Thank you all for contributions.
Anyone use pumpkin (or apple sauce) and oil to replace butter?
I use applesauce occasionally, but only when it goes with the rest of the flavours in the recipe. More often I use plain yogurt (or flavoured if I'm making something with fruit).
I don't like most veg. oils in baking, I find they make for really greasy food. I do, however, replace half the butter in my choc. chip cookies with unrefined coconut oil... and then add coconut flakes to the recipe...yum!
I replace most eggs with a combo of flour, butter, baking powder and water. And I despise fake sugars - no splenda for me - but I have been known to use banana as a sweetener.
For the ultimate in replacements check these out: http://www.101cookbooks.com/archives/nikkis-healthy-cookies-recipe.html
...even better than they look!
Anyone use pumpkin (or apple sauce) and oil to replace butter?
I have only tried replacing oil with unsweetened applesauce in home-made muffins and I think they taste terrific! That goes along with adding other low calorie/and or low fat ingredients to the muffins.
Anyone use pumpkin (or apple sauce) and oil to replace butter?
Re Splenda -- It is fine in "wet" applications like cheesecake, but if you want to make a sugar-free cake or something else using the "cream butter and sugar together" method to give it structure, you will have to use maltitol or another sugar alcohol. They have the sugar structure but no calories. That's what manufacturers use to make sugar free candy, etc. Also, if you have ever looked at a package of sf candy, you will see on there somewhere (generally in very fine print): "Warning, may have a laxative effect." That's the sugar alcohol. They are not kidding, either! It's worthwhile using the sugar alcohols if you need to, but be careful.
Anyone use pumpkin (or apple sauce) and oil to replace butter?
I've only used apple sauce once and I liked the results. I've heard that you should use A.S. in place of all liquids. I don't really bake that much so I can't really say for sure.
Anyone use pumpkin (or apple sauce) and oil to replace butter?
I have used applesauce as a substitute in a spicy bar cookie. The applesauce flavor was a nice complement to the raisins, nuts and spices, and it kept the cookie moist. It was a big hit with my son who was a vegan at the time and wanted something sweet for the holidays.
Anyone use pumpkin (or apple sauce) and oil to replace butter?
What a great thread. I think substituting butter with applesauce works really well in certain applications. I almost always use it (or yogurt) because when I make cakes, I usually make carrot or spice cakes. The flavor and texture the applesauce adds works very well. Also in oatmeal cookies. Makes them super chewy.
However, if I am making something more delicate in flavor, or something where the butter flavor is supposed to shine through I go ahead and use butter. Those things are always for special occasions anyway.
Oh and pie crusts (obviously). I was a vegan for a while. I made a pie crust once with coconut oil which was ok. But nothing can compare to a flaky all butter crust.
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I still remember the first time I had a kalamata olive. I was 13 years old, and my family had decided to picnic with some friends along a river. One person had brought along a bunch of kalamatas and was raving about them. I was eager to try one, but when I did, I thought they were awful. But after eating them at random intervals over the years, I've grown to love them; they're now my favorite :)