Substition for Crisco!

[Chefmom]

I'm not positive, but I think that you can try out replacing about 1/3 of the fat with applesauce. I'm kicking myself because I just read something about this recently and I can't remember the amounts.

Be careful though and don't expect the same texture from applesauce. I made a carrot cake last week that was a modified low fat recipe and I was very dissapointed. It had only 1 Tbsp of oil and used applesauce and low fat buttermilk as a replacement to the oil. The texture was just plain gummy. I could have put up with a lighter, more cake like texture, but this was gummy and in your mouth it stuck to itself and made a big nasty ball of gummy "stuff". BBlleckkkk. I think I will stick to my good old carrot cake and make smaller cakes and eat smaller pieces!

Tami

ps, maybe look for recipes for muffins that are already tested and formulated for low fat instead of trying to replace an exsisting recipe with applesauce.

[luv2cook]

if i remember correctly, crisco has a higher melting point. I, too, remember hearing something about it. I can taste crisco in anything and I just avoid recipes that have it because usually if you don't use crisco, the texture is not right...but that's just been my experience...

[AD]

I almost always use butter instead. I prefer its taste and texture in most things. Unless something is meant to have an extra white appearance or unless a buttery flavor would not seem appropriate for the dish, I much prefer butter. Muffins, in my opinion, would be better with butter.

[ehobbs]

I have a muffin recipe that calls for a "heaping cup" of Crisco. I know drained applesauce can be substituted for part of the Crisco, but don't know the proportion. Can anyone help?

[Vanessa]

Shortening is a solid white fat made from hydrogenated vegetable oil. Sometimes known as Crisco™ which is a brand name of shortening. Butter or margarine can be substituted for shortening but your end product will have a more buttery flavor. There is also a butter flavor Crisco™.