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Baking Substitutions

post #1 of 25
Thread Starter 
I know this was talked about in the "Tricking Their Palate" thread but thought it deserved it's own category.

Besides the fruit butters and purees, I use a lot of low fat yogurts in baking. I've subbbed vanilla yogurt for the butter in pound cake--I did use whole eggs though --but it was lower fat. Peach yogurt in muffins istead of eggs and fat--a little denser, good flavour, moist and good mouth feel.
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post #2 of 25
Lynne,

Your pound cake sound delicious, would you mind sharing the recipe? I bake a lot with applesauce but never think of using yoghurt for the fat.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #3 of 25
I'm going to make a jalapeno cornbread tonight with non-fat yogurt, anxious to try it out.
post #4 of 25
I had a couple of odd things happen tonight with dinner. I was making chili, and I had this tomato sauce sized can (small) of chipotle chilies in adobe sauce which I have never tried before, so I thought I'd toss that in the chili. I'm thankful I tried it after I added about 2 tablespoons...it was too smokey for me, and spicy hot. I like spicy but this was not expected.

Re the cornbread, other than using a mix I've never made cornbread before. I used the nonfat yogurt and had a little issue with baking powder. I bought these neato new measuring spoons that can be used easier in spice jars, and I'm not used to them yet. It said 2 1/2 teaspoons baking powder, and before I knew it I had used the tablespoon and had added two of those. So I tried to take out the over amount added, and the corn bread turned out very dense, not like I'm used to (fluffy?)...wondering if it was the yogurt or the baking powder I messed up. Anyway, the recipe had some crispy bacon in it, green onions, jalapenos, and then some cheese shredded on top. I'll have to try it again sometime when I know I've got the right measuring spoon in my hand.
post #5 of 25
Anybody ever use dates or prune puree instead of sugar? (no jokes please)
Also, Isomalt as a sugar substitute?????
post #6 of 25
OK, So I just read the trick of the pallet thread. It seems many people have used prune puree (as well as apple or pear) But no-one said anything about Isomalt. I've made a few desserts with it. It works well, but you need to double the weight of the sweetner you are replacing, and its so **** expensive!
Also...stupid question....anyone ever make "mock apple pie"?

[ February 23, 2001: Message edited by: Nutritionpost ]
post #7 of 25
Crudeau...I would love the cornbread recipe. Thanks! Does it have creamed corn in it? I want to try one with creamed corn next time.
post #8 of 25
Thread Starter 
Iza, I usually use the Joy of Cooking's pound cake recipe, although I've used plenty of others--if you have a favourite, try just using it.

Nutritionpost, I've never used it in it bread recipes--have you? how does it turn out?

By the way, I have to say I've had mixed results with subbing yogurt for the fat when using cocoa powder in chocolate desserts.
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post #9 of 25
Thanks Debin...I feel a cornbread cookin' frenzy coming on.. :o)
post #10 of 25
Lynne,

Thanks for the info, I do have a copy of Joy of Cooking I'll look up the poundcake.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #11 of 25
Thread Starter 
I'm planning on experimenting with an old "Bag Bread" recipe that makes a crusty loaf with good crumb tomorrow. I will try subbing yogurt for the oil and just whites for the eggs. I'll let you all know if it turns out!

[ February 26, 2001: Message edited by: lynne ]
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post #12 of 25
Thread Starter 
Yep! Italian loaves, but prehaps a little crustier. Neat recipe - from a 6th grade course I took - mix it all in a ziploc; bake on brown paper bag type concept.

Very kid (or mom friendly) - easy to clean. Turns out well everytime.

Got sidetracked last weekend and did attempt the altered version.
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post #13 of 25
Thread Starter 
Found and tried the following recipe; good for vegans; healthier than your normal sponge cake

Eggless Sponge Cake
from Complete Baking: cakes, puddings and patries

1 3/4 c. self rising whole wheat flour
2 t. baking powder
3/4 c. superfine sugar
6 T. sunflower oil (or can use cooled melted margarine)
1 c. water
1 t. vanilla
4 T. favourite preserves (or reduced-sugar spread)

Grease two 8" cake pans and line with parchment.

Sift flour and baking soda into a bowl, stirring in any bran remaining in the sifter. Stir in the sugar.

Add liquid ingredients and mix well with a wooden spoon about 1 minute or until the cake mixture reaches a smooth consistency.

Divide the mixture between the prepared pans

Bake in 350 degree oven 25-30 minutes until center springs back when lightly touched. Leave to cool in pans before turning out and trandferring to a wire rack.

To serve, remove parchment and place one of the sponges on serving plate. Spread with jam and place remaining sponge on top. Dust with some more superfine sugar.

[ March 05, 2001: Message edited by: lynne ]
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post #14 of 25
isomalt, that is a liquid sugar that has been inverted with acid and keeps moisture in baked goods and keeps sugar from recrystalizing in other uses.? am i correct?

fruit juice concentrates can be used in place of sugar too.

remember, they are all used as insolin in the body except for the non carb sugar substitutes.
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #15 of 25
Thread Starter 
Has anybody used the granulated honey product, HoneySweet?

It's supposed to be used in a 1 for 1 substitution for sugar.

B&B wise, I think it would be cool to be able to offer it instead of messy bottles of honey (which ends up any and everywhere!)

lynne
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post #16 of 25
I made banana nut bread today with non fat plain yogurt, buttermilk instead of milk (because I had some left in the carton), and a little more than 1/4 cup sugar than the amount the recipe called for 3/4 cup..which seemed a lot for one loaf of bread. The bread turned out really good--and dense. Wondering what other types of yogurt would work well with banana bread..(vanilla?).
post #17 of 25
It's in your email crudeau :) :) :)

I just got a Lodge iron skillet pan so I'm going to re-try the cornbread using that pan in the oven. Say Crudeau..did you ever find the cornbread recipe?
post #18 of 25
Hi you all!
This cornbread talk is making me hungry. Most of the cornbread recipes i came across required a skillet. I have these nifty cast iron corn molds. Guess i will have to change the baking time!?

Any thoughts? :confused:
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
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K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
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post #19 of 25
Kimmie, welcome.
I use the corn stix cast iron pans, here's what you can do:
I use a 475-500 degree oven (good and hot)
the hot oven is appropriate for muffins or sticks to give them the fast blast of heat to create a nice rise.
brush hot molds with clarified butter OR
spray with Pam food release spray
put batter into hot, greased molds and bake, for 5-10 min, turnig once or twice.
this is appropriate for a pizza or deck oven.
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
post #20 of 25
I've had those little corn sticks cast iron pans for years and have never used them. Thanks for this post. You said to brush hot molds with butter...how long do you heat them up in the oven first before putting batter in them? Another silly question, when you said turn them once or twice, you mean turn the molds right?
post #21 of 25
m brown
Seattledeb

Thanx u2.

i'm a bit :confused: too: once you brush hot molds with butter...how long do you heat them up in the oven first before putting batter in them?
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #22 of 25
I use yogurt too in my low fat baking. I also you a lower fat ricotta. It gives the baked goods a wonderful crumb without adding an odd aftertaste or excess sweetness.

Svadhisthana :D
post #23 of 25
I think that yogurt works best in things you want a dense texture in - like brownies or pound cake. Applesauce works better in light textures like cakes and muffins. But, what can you use in cookies that will still make them crisp?
post #24 of 25
Nancya,

Substituting turbinado sugar, more egg whites and less flour will make cc cookies crisper.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #25 of 25
isomalt is way to expenive and only availbe from one supplier. its better off just used in sugar art (pulling, blowing, ect)
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