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NANNAMOM60's Photo NANNAMOM60 Posts: 781
4/12/11 1:15 P

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Never thought of that. I will have to try it sometime.

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COUZCAT's Photo COUZCAT Posts: 4,362
4/12/11 10:42 A

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I "fry" veggies in a little broth instead of fat

STEPOFFAITH Posts: 105
4/9/11 4:38 P

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Okay, this doesn't have much to do with cooking but....As for substitutions. I am learning to drink soy milk in my coffee. I used to use the vanilla liquid creamer. I found vanilla flavored soy milk and have started using it. It's not as creamy in texture, but it has a good taste to it. I also saw chocolate flavor, so I'm thinking of trying that next time to make mocha.



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JWJCKSN's Photo JWJCKSN SparkPoints: (0)
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4/9/11 2:21 P

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My DH and I are almost exclusively using ground turkey instead of ground beef. We have found that we can us Mrs Dash and Liquid Smoke to make delicious burgers/hamburger steaks. Also we use only fat-free milk. Looking forward to trying more recipies for the crockpot.

Jane from Arkansas

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KOGOSHUKO's Photo KOGOSHUKO SparkPoints: (11,791)
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4/6/11 8:18 A

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The best substitution I've done this week is replace meatballs for chicken meatballs (extra lean) in my Italian wedding soup. I also used the 25% less sodium chicken broth.
The soup turned out wonderfully, and I've even shared some with coworkers and they agree! Mmm...

NANNAMOM60's Photo NANNAMOM60 Posts: 781
4/5/11 12:57 P

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I will try to get the Foreman grill and try it.

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STEPOFFAITH Posts: 105
4/4/11 1:22 P

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We do a lot of substitutions. We make our iced tea with Splenda instead of sugar. We buy ground round instead of hamburger (It's a leaner cut.). We use skinless chicken to avoid the extra fats. We just got a George Foreman grill. We cooked steaks on it last night. It was great! It kept the meat from soaking in it's own grease, and it had a fast cook time.



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NANNAMOM60's Photo NANNAMOM60 Posts: 781
4/2/11 6:27 A

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This is the first time I've had a chance to even get on the computer in two days. I will check my Spark Mail and let you know. I just checked and I have no answers. I am still looking. When I hear I will let you know.

Edited by: NANNAMOM60 at: 4/2/2011 (15:25)
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FITNHEALTHYKAL's Photo FITNHEALTHYKAL SparkPoints: (194,993)
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3/31/11 12:14 P

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For pancakes we often use sliced bananas and walnuts or I puree berries to use with a bit of stevia for sweetener rather than syrup. Carey's has an excellent sugar free syrup that is recommended by the Diabetes Assoc.

Kal - Maryland

Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, favorite cocktail in one hand - strawberries in the other, body thoroughly used up, totally worn out and screaming holy sh*t - WHAT A RIDE!


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CUINPARADISE's Photo CUINPARADISE SparkPoints: (0)
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3/30/11 10:40 P

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NANNAMOM60--I'd llike to know the answer to your question RE:low-sodium chicken stock into gravy...I didn't see an answer; did anyone private message you the answer? If so, can you share? Much appreciation! :-)


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NANNAMOM60's Photo NANNAMOM60 Posts: 781
3/28/11 6:02 A

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When you get that syrup craving try Log Cabin Syrup it doesn't have that High Fructose corn syrup. It also comes in lite.

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LIHAGEMAN's Photo LIHAGEMAN Posts: 279
3/27/11 3:56 P

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I enjoy oatmeal pancakes (wheat allergy) but found that using syrup adds lots of calories to my breakfast. The other day I made oatmeal-banana pancakes and topped them with 1 T. smartsqueeze margarine (5 calories) and then sprinkled 1 t. powdered sugar on top. It was delicious(reminded me of the funnel cakes I used to get at the fair) and way fewer calories than using syrup as I have to use much more syrup than 1 t. to be satisfied with the taste.!
I used canola oil in the pancakes not to avoid fat but to get a buttery flavor while avoiding dairy and soy to which I have allergies.

Wise choices each day will get me where I want to be.


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NANNAMOM60's Photo NANNAMOM60 Posts: 781
3/25/11 12:07 P

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How do you make Chicken low sodium into a decent gravy for chicken pot pie?

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ADLINS's Photo ADLINS Posts: 5,438
3/24/11 5:07 P

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I'm not fond of turkey and have recently discovered chicken sausage. Has anyone tried the ground chicken. I've only seen it a couple of times.

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LIVINTODAY's Photo LIVINTODAY Posts: 9,220
3/24/11 4:59 A

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Ground turkey is a great substitution even for those who DO eat red meat. I eat far less red meat and use ground turkey for chili, spaghetti, meat loaf, etc. Sometimes to please the DH I mix 2 parts ground turkey with 1 part lean ground beef. Works great in any of my ground beef recipes! emoticon

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818VALERIE's Photo 818VALERIE Posts: 1,034
3/21/11 10:34 A

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I don't eat mammals (red meats), so I substitute ground turkey for anything that calls for hamburger.

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TONIABLAKE's Photo TONIABLAKE SparkPoints: (0)
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3/20/11 1:39 P

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Whole wheat flour (and oats sometimes) for AP, apple sauce for oil, Splenda for sugar.

Health first, vanity a very close second.

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CUINPARADISE's Photo CUINPARADISE SparkPoints: (0)
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3/19/11 8:19 P

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Loved the substitutions charts!!! I printed them and put them in the front of my 3-ring binder of recipes...Close at hand will mean that I'll use them!

SparkPeople is SUCH a wealth of information...Lovin' it!!

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C-MERRIE11's Photo C-MERRIE11 Posts: 748
3/19/11 12:25 P

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applesauce is amazing for baking!!

nihil nimus!


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ADLINS's Photo ADLINS Posts: 5,438
3/17/11 9:03 P

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I used to put low fat cottage cheese in my scrambled eggs and it worked very well.

"Nobody can make you feel inferior without your permission." -Eleanor Roosevelt-

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-Jean Jacques Rousseau-
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818VALERIE's Photo 818VALERIE Posts: 1,034
3/15/11 8:15 A

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I use low fat (1%) cottage cheese on my baked potatoes instead of sour cream. Add a few chives and mmmm

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PHIT4YOU's Photo PHIT4YOU SparkPoints: (0)
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3/10/11 9:31 P

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I have incorporated the use of Olive Oil in my cooking and I really like it. Additionally, I started using 2% cheese products which has less fat; moreover, started using soy milk when I make my smoothies-- all very good substitutes.

Edited by: PHIT4YOU at: 3/10/2011 (21:33)
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ALLISONBISHOP46's Photo ALLISONBISHOP46 Posts: 164
3/9/11 11:37 A

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I like some of the ideas that the substitution was in the email! I can't wait to try them and see how everything turns out!!!

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THELMAANDLOUISE Posts: 16
3/6/11 7:24 P

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I have also used lowfat slimmers plain yoghourt in place of sour cream with great success, in fact I could really not taste any difference.

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ERINMERRY's Photo ERINMERRY Posts: 66
3/6/11 10:59 A

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Great suggestions! I love to pan sear scallops in a Pernod cream sauce - yes you did see the word CREAM, I am going to try it with evaporated milk to see how that will work.
Non-fat cream separates and non-fat greek yogurt gives too much of a "tang".
I am determined to make this recipe work and was grateful to see the substitution list which I immediately printed off.

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KATIBUG49's Photo KATIBUG49 Posts: 3,705
3/3/11 8:00 P

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I heard about a no salt seasoning today on the TV that I want to try. It's called "smoking bacon", any one heard of this?

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ADLINS's Photo ADLINS Posts: 5,438
3/2/11 9:34 P

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I love to bake, especially muffins. I'd read the substitutions article before, but need to start doing it again, mostly with the butter. But, I need to remember just half as sometimes it does change the texture a bit. Also, I'm going to start reducing the sugar I use per the article rather than using a sugar substitute. We'll see how it goes this weekend.

"Nobody can make you feel inferior without your permission." -Eleanor Roosevelt-

"What wisdom can you find that is greater than kindness?"
-Jean Jacques Rousseau-
~*~*~*~*~*~*~*~*~*~*~*~


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4THEJOURNEY's Photo 4THEJOURNEY Posts: 5,261
2/24/11 2:39 P

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I've been trying to add Ms. Dash seasonings instead of salt to my foods. So far so good! :)

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FABANDFITAT40's Photo FABANDFITAT40 Posts: 1,020
2/23/11 12:57 P

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I have had good results subsituting applesauce in baking, yogurt is also a good one. I also find sauteed veggies work great in meat loafs to add flavour and keep things nice and moist. I have also whipped nonfat evaporated milk for a topping. Not quite as thick as cream but it makes a good replacement

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JEANUT's Photo JEANUT SparkPoints: (98,335)
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2/17/11 2:29 P
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One of the things I'm learning to substitute is salt
today I did hamburger streaks (that way no bread)
mixed one part ground turkey with one part ground round
for seasoning I mixed in sun dried tomatoes (no oil kind) red bell pepper flakes, and no salt mexican seasoning... then baked them.... turned out very good

Jeanut in Ga
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LOTUSBURGER's Photo LOTUSBURGER SparkPoints: (0)
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2/17/11 3:10 A

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I made the 112 calorie brownies tonight.
They are DELICIOUS.
The substitution is unsweetened apple sauce for oil.
I would like to figure out how to reduce the sugar
with something else healthy, not fake sugars.

Edited by: LOTUSBURGER at: 2/17/2011 (03:10)
MST


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MELZYW's Photo MELZYW SparkPoints: (0)
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2/16/11 6:34 P

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I should have read the baking substitution article earlier. Like Monday morning. I normally do most of the basic substitutions for cooking, but I've never substituted applesauce or anything else when baking, and Monday I made red velvet cupcakes for my boyfriend for Valentine's Day. I did use 1/3 fat cream cheese for the cream cheese frosting though! Haha, I should print out the substitutions and put it in my cookbook somewhere...

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LILMAHOGANY's Photo LILMAHOGANY SparkPoints: (0)
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2/14/11 8:49 P

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This is going week is why is called a challange. My parents were from the south. and using things like olive oil over fat back for collard greens is unheard of. I tried to get my dad to cook healthy. He is doing the challenge with me not sure how well we will do.

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SHAFELE's Photo SHAFELE Posts: 173
2/9/11 9:58 A

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I made a shepherd's pie yesterday.

Instead of adding butter to the mashed potatoes, I added a dash of garlic olive oil.

I used lean ground beef for the filling and stir-fried it with lots of mixed vegetables, diced mushrooms, onions, a little bit of soya sauce and plenty of pepper and herbs for flavor.

My husband took a bite and immediately said it was very good! :-)



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***DEBRA***'s Photo ***DEBRA*** SparkPoints: (73,421)
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2/7/11 8:28 P

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I made a meat loaf this past weekend.
Instead of using two pounds of ground beef I substituted one pound of ground chicken breast and one pound of ground turkey.
I did mix in a couple of eggs ( from my own chickens ), Italian bread crumbs, diced onions, parsley and parmesean cheese.
I seasoned the loaf with sausage/bratwurst seasonings.
It was delicious. emoticon

My husband asked me to make it again in a couple weeks. emoticon


FRUIT:
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For extended nutritional information click on the name of each fruit.

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2/6/11 10:11 A

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I use balsamic vinegar in many of my recipes to add a sweet taste to meals.

Bo

Northern Arizona MDT

I love my dogs! Annie is a fearful dog and is doing great under careful management. I raw feed my dogs.

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DARNOLD5 Posts: 475
2/1/11 1:49 P

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I printed out the sub list. Hopefully I can sneek some of these changes into our meals without the family noticing much difference.

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LITTLESOS's Photo LITTLESOS Posts: 13
2/1/11 9:20 A

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I have used applesauce to replace oil in cooking with good results.

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1/30/11 9:59 P

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I substitute healthier items all the time in recipes. Yogurt in muffins or cakes work instead of sour cream It makes a delicious Blueberry Muffin or Coffee Cake. I also substitute coffee for water in chocolate recipes. I am a baker by trade for many years and have always believed the a few bites of something great is better than a whole piece of something mediocre - therefore, if you have the will power, make the real deal and just have a few bites. Since I have been around sweets all my life,they aren't always my worst temptations. I crave crunchy and salty. Today I had fat free cheese popcorn for snack with a cup of spicy tomato juice for my "cocktail". It was all delish.

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PAULASTRAS's Photo PAULASTRAS SparkPoints: (0)
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1/29/11 3:55 P

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Hi Everyone,
So many great and interesting postings..I like knowing what the substitutions are incase I don't have the real item.
I take things as they come. The body requires certain foods to keep it healthy while changing our eating habits or dieting.
I have within the past year changed from whole milk to 2% milk. Cut down on sugar in baking. Instead of using oil or butter, I use shortening.
Again, depending on what I am making for sweets.
I use "I Can't Believe It's Not Butter."
I like variety in my life. Trying new recipies,
for cooking and baking.
Again, I am enjoying week three, and looking forward to week four. :)




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1/29/11 9:48 A

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Thanx, DMatt 35 for the idea! I've printed out the baking substitutions now and it will be much easier to bake the 'new' way!

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1/28/11 2:35 P

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with all this information, I am ready to open up a restaurant lol guess I would call it...ummm let me see....The First Stop Restaurant...where everything is new..:) just a thought....giggles.
Menu: protein




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DMATT35's Photo DMATT35 SparkPoints: (0)
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1/20/11 12:43 P

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I printed out the spices and substitutions pages to put in the front of my cookbook. Can't wait to try some. Still working on making my batch cooking less boring and cooking for one, but I am having some much fun cooking at home!!

Debbie


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1/18/11 10:23 A

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I never thought about the ground chicken not really having a flavor, but I did make stuffed peppers with only the chicken and it was good the first night but so much better the second night when all of the flavors had time to soak into the chicken.

Milano 2011

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1/18/11 10:22 A

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Very good question I have never tried to use applesauce for the eggs I use an egg substitute. I only know about using applesauce for the oil or butter and when I do that it is equal amounts if I need 1/2 cup of oil that is how much applesauce I use and what I have made comes out great.

Milano 2011

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BASTEAT46's Photo BASTEAT46 SparkPoints: (0)
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1/18/11 9:55 A

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When I use hamburger I use 1/2 ground chicken and 1/2 lean hamburger. The chicken doesn't have a taste so it tastes like hamburger and is healthier less animal fat. emoticon

Edited by: BASTEAT46 at: 1/18/2011 (09:56)
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FRENCHROSE59's Photo FRENCHROSE59 Posts: 37
1/17/11 2:25 P

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Great stuff!! I'm actually motivated to try baking again! Question: It says you can substitute applesauce for butter/oil and for eggs. Does that work within the same recipe? In other words, if I'm making brownies, can I use the ap. sauce for half the oil, then more ap. sauce for half the eggs? Or adjust the amount?

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ABB698's Photo ABB698 SparkPoints: (0)
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1/17/11 5:22 A

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I use applesauce all the time in baking. Last time I made whole wheat banana muffins, I only had cran-raspberry applesauce, and it was yummy, and made the muffins fruity! I like the single serving cups, they are easy to keep on hand (no fridge space needed) and just the right portion!
I also throw ground flaxseed in EVERYTHING I bake. Yum!

abb698


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1/16/11 4:14 P

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I like using applesauce in baking in place of oil and it adds a nice flavor. I cant remember the last time I had regular cooking oil in my house I use olive oil for most of my cooking if I need oil.
But for baking it is applesauce.

Milano 2011

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NANADERRICK's Photo NANADERRICK SparkPoints: (54,818)
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1/15/11 9:14 A

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Just got my e-mail for week three, now THIS is what I'm talking about. All this info is printed and in my kitchen already. This morning I made waffles for my granddaughters and used whole grain flour, flax seed meal, oatmeal, applesauce and they were wonderful. The girls LOVED them. Bring it week 3!!!


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