Guest guest Posted January 22, 2006 Report Share Posted January 22, 2006 okay.. so I " m cleaning out my inbox... I came across this message and don't know if it has been addressed as of yet, but even so, there are so many new members that the info is worth repeating! =) I have sucessfully replaced butter in sweet recipes such as chocolate chip cookies, pancakes and even cake with olive oil, the lighter olive oil is better (in my opinion) for this, but it's all a matter of taste. other oils can also be used.. Canola has a lighter, less detectable taste... you could also use apple sauce, mashed pumpkin, or banana (all will alter the flavor ) also, other butters.. nut butters (peanut butter, almond butter, even tahini) are fats that could replace butter... soy margarine always works, but if not available.. go ahead and try oil! =) and for the wonderful info PT sent regarding eggs and their function and how to replace them.. check out the files... it is filed under " tips and tricks " specifically the link for Eggs, their function and how to replace them by PT go here... http://tinyurl.com/c6u3o Peace, Jenni On Dec 24, 2005, at 12:49 PM, <southernflower <southernflower wrote: > Thank you, PT, that sure helps me out. :>) > > And now, I'd like to ask a related question: what do you do to make > the > equivalent of " oil " or " butter " if you have no soy margarine? and > only olive > oil? Like for (sweet) pancakes, for example. Or is this even possible? > > Inquiring, pancake-craving persons wish to know. <g> > > TIA, > Bron Jenni Billings www.little-tomato.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2006 Report Share Posted January 22, 2006 Dear Jenni (beautiful white wave) You are my hero. I have been telling myself that this is the way to go, and you have seconded that emotion for me. Emma is all butter :laughs: but in my next attempt at a recipe I will try these alternatives and not tell her. :snickers like a child: Ron okay.. so I " m cleaning out my inbox... I came across this message and don't know if it has been addressed as of yet, but even so, there are so many new members that the info is worth repeating! =) I have sucessfully replaced butter in sweet recipes such as chocolate chip cookies, pancakes and even cake with olive oil, the lighter olive oil is better (in my opinion) for this, but it's all a matter of taste. other oils can also be used.. Canola has a lighter, less detectable taste... you could also use apple sauce, mashed pumpkin, or banana (all will alter the flavor ) also, other butters.. nut butters (peanut butter, almond butter, even tahini) are fats that could replace butter... soy margarine always works, but if not available.. go ahead and try oil! =) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2006 Report Share Posted January 23, 2006 In almost all my sweet baked goods, I replace butter with peanut butter (I'm a huge fan; everything tastes better with peanut butter). Banana bread with peanut butter, oatmeal cookies with peanut butter, etc., etc.. -Erin Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.