One more baking question ... HELP!

[pumpkinpie]

As far as making substitutions to make baking lighter ... I know you can substitute applesauce for oil.
Do you use unsweetened or sweetened?
Do you do a 1 to 1 ratio for the substitution?

Again ... many thanks.

[Cookin4Love]

Use unsweetened in an amount equal to the oil called for. :)

[CL addict]

This is from a recent post of Jewel's. I've heard it works better if you drain the applesauce as indicated below:

"I've subbed applesauce for oil in many different baked goods, usually with terrific results. In my opinion, the key is drained applesauce. Applesauce has a lot of water in it, so you're not getting the full effect unless you get the water out. If you need one cup of drained applesauce, you will have to start with approximately two cups of applesauce. I have a mesh strainer that I put over a bowl and fill with applesauce, then let it sit. Every ten minutes or so I give it a stir. It starts to drain and get very sludgy. In a half hour or so with plenty of stirring, I start spooning out the applesauce into my measuring cup."

[pumpkinpie]

Thank you for your help! Just moved and it is a new group of girlfriends and I don't want the first item I bring to a party to be a total flop. Thanks! I am off to the store to get the supplies.