You know, I have used apple sauce as a butter substitute in some baking
(especially cakes) and have really liked the texture and consistency.  With
my cakes it makes them very moist.

This is often used as a "low fat" substitute.  You aren't going to get the
richness and body of using butter, but in a bind (which I always seem to be
in a bind for ingredients) applesauce will usually do.

Gail