I've often used applesauce in place of shortening or margerine/butter too.
But try to avoid making this substitution in something like shortbread,
where using butter is important to the final texture of the item. You'll
still end up with something edible (probably) but the texture will be wierd.
Holly
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Here's one you may like. I got it many years ago from a friend. It is wonderful, can store for up to a year and makes a great gift. I will post it on the site too:
Applesauce Cake in a Jar
Ingredients:
2/3 c. shortening
4 eggs
2/3 c. water
1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. ground cloves
2 2/3 c. sugar
2 c. applesauce (chunky or smooth)
3 1/3 c. flour
1 tsp. baking soda
1 tsp. cinnamon
2/3 c. nuts (optional)
Directions:
Cream together shortening and sugar. Beat in eggs, applesauce and water. Sift flour, baking powder, soda, salt and spices, and add to mixture. Stir in nuts. Pour into WELL greased pint jars (the ones with wide mouths) filling half full. Place jars on a cookie sheet. Bake at 325 degrees for 45 minutes. When jars come out, wipe jars clean and put on canning lid and ring...screw tight (careful: use oven mits...it will be hot). Jars seal as they cool.
1. Heat oven to 350°F. Grease and flour bottom and sides of 13x9-inch pan. In large bowl, mix sugar, oil, applesauce, vanilla, egg and egg whites until blended; beat with spoon 1 minute. Stir in remaining cake ingredients except carrots; beat with spoon 1 minute. Stir in carrots. Pour into pan.
2. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack.
3. In medium bowl, beat cream cheese, milk and 1/2 teaspoon vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. Spread frosting over cake.
My 5th generation Applesauce Cake recipe (My great Grandmother made it on down to my Daughters now!)
2 1/2 cup fine flour
2 cups white sugar if available (adjust if you have to use honey)
1 1/2 tsp. Soda
1 1/2 tsp. salt
1/4 tsp. baking powder
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice if available
1 1/2 cup Applesauce
1/2 cup Lard (or shorteneing)
2 eggs
1 cup raisins
1/2 cup finely chopped nuts
Makes 2 (9" layers)
Measure all into a large bowl and beat hard for 5 minutes. Pour into pans and bake in moderate oven (350) until done, about 50 minutes. Cool and remove from pans. Frost with butter cream icing.
My Mom always baked this in a 9X13" pan and then while still warm glazed it with a thin buttercream glaze. Brings many fond memories!
Last edited by brchbell; 03-13-2009 at 05:50 PM.
Reason: forgot to highlite titles!
Here's one you may like. I got it many years ago from a friend. It is wonderful, can store for up to a year and makes a great gift. I will post it on the site too:
Applesauce Cake in a Jar
I'm amazed you don't know that these recipes have been considered Hazardous to your Health for many years now. NOBODY should be doing this. Don't believe me. Do your own Google search for 'canning bread'.
From the National Center for Home Food Preservation: "Can I can bread or cake in a jar?
These products are not recommended for canning; choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low-acid and have the potential for supporting the growth of a bacteria like Clostridium botulinum if it is present inside the closed jar. One university's research showed a high potential for problems. You will see these products made commercially; however, additives, preservatives and processing controls not available for home recipes are used. Canning jar manufacturers also don't endorse baking in their canning jars.
* 1 basic pie dough recipe, rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, chilled (or one frozen pie crust)
* 2 large tart Granny Smith apples, peeled and thinly sliced
* 1/2 medium onion, chopped (about half a cup)
* 1 teaspoon sugar
* 3 Tbsp butter
* 3/4 lb sweet Italian sausage (bulk, or removed from casings)
* 1 clove garlic, minced
* 2 cups shredded fontina, provalone, and or asiago cheese
* 1 cup ricotta cheese
* 1/4 cup feta cheese
* 2 eggs, slightly beaten
Method
1 Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing the dough against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool. Reduce oven temperature to 350°F.
2 Melt butter in a large skillet on medium heat. Add the apples, onions, and sugar, cook, stirring occasionally, until tender, about 5 minutes. In the last 30 seconds or so, add the garlic and cook until fragrant. Transfer mixture to a separate bowl. Increase the heat to medium high and in the same skillet add the Italian sausage. Cook, stirring only infrequently, until sausage is browned on all sides and is cooked through. Remove from heat. Remove the sausage with a slotted spoon to a dish lined with paper towels to absorb the excess fat.
3 In medium sized bowl, mix together the cheeses and beaten eggs.
4 Place sausage on bottom of pre-baked pie crust. Add the cooked apple onion mixture over the sausage. Pour the cheese egg mixture over the apple mixture and spread it so it evenly covers the pie.
5 Bake at 350°F for 35 to 40 minutes, until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
TOTW Award(s): 3
Applesauce Recipes Please?
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