Guest guest Posted November 2, 2008 Report Share Posted November 2, 2008 I can't find my way around the corner, I faint at the sight of knitting needles but there are three things I'm a 10 plus at and that's baking, cooking and driving.LOL Baking sure is a science and it's nothing like cooking, you have to have exact measurements, when you sub you have to to understand it can easily change the texture, cause it to flop, lack in taste and so on. There is no way a few drops of artificial sweetener can replace the weight of a cup of sugar. Wheat flour is heavier than white flour. Honey is thicker than real maple sugar. Donna " Tolerance of other opinions builds thy inner peace " Source: Dalai Lama --- On Sun, 11/2/08, TendrMoon <TendrMoon wrote: TendrMoon <TendrMoon Re: applesause as substitute Sunday, November 2, 2008, 3:51 PM Baking really is a science and each ingredient is important to the process.? While I sometimes use applesauce, I may replace say half the oil as opposed to all.? I think you may like the outcome better if you try that, especially if the goodies are only " a once in a while splurge. " ? I rarely eat desserts, but when I do, I prefer the real thing. TM Quote Link to comment Share on other sites More sharing options...
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