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Originally Posted by debtfreeme
Does any one know, when it comes to apple sauce instead of oil, is it the same amounts as the oil or more or less? Sweetened sauce or natural? I used to do this years ago but I cannot remember it now, also does anyone have suggestions of when to use it? I tried it with brownies, came out horrible. In what other things does it work? I know cakes but i am not much of a cake maker, prefer brownies.
Thanks,
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You can go one to one, just check that the consistency is about the same as it would be with oil.
Works great in muffins.
Applesauce cake, muffins, breads. Applesauce cake can be a pan cake, not a layered one, and you can make it thin so more like brownies. Add extra eggs to get a more brownie effect. I have a chocolate applesauce cake recipe.
Anyhoo, in general, should be an easy substitution. If it's not cooking right, use less, and make sure you have the eggs in it (binding). If it looks soupy, add more flour or oatmeal/oatbran/soak it up