At 03:00 PM 5/19/97 -0400, you wrote:
>You mentioned using applesauce in place of butter or milk.  I am allergic
>to milk and also cannot have sugar and was told to use applesauce >instead.
What are the substitution ratios??
>
        Sorry, I don't use an formulas or ratios. I cook/bake by sight and
rarely use precise measurements or even follow recipes...so this is the
general idea that I follow.  My favorite is pancakes.  I use the standard
(high fat) Betty Crocker type 1950's recipe...and I modernize it by
replacing measure for measure the butter called for with applesauce and the
milk called for with apple juice.  (I also add cinnamon because I like it
but it isn't necessary).  Bingo....almost fat free and certainly dairy-free
pancakes. Other fruit puree(s) and juice(s) (one fruit like this or in any
combinations you like) work well too!
        Obviously pancakes are a lot more "runny" than muffins, breads and
other such baked goods.  For other baked goods where consistency of batter
is very important I use 1/2 of the called for measure puree (or applesauce)
and 1/2 of the called for measure canola oil. If flavor is important (bread
for example....shouldn't taste like apples unless it is a quick bread) I use
rice dream to replace the milk...if a slight hint of fruit flavor is
appropriate I go ahead and add the fruit juice instead of milk. The only
"warning" is that IF you are using a flour that has gluten in it...and you
cut the fat of the recipe in half....do NOT over stir the item or you will
end up with a tough dough. The other "hint" I've learned from experimenting
is that butter adds flavor....so when you remove it you need to add a little
bit more flavor--what ever suits your taste buds: vanilla, spices, herbs--
to balance this "new" way of cooking.