| J@mes |
That's what eventually killed my father... "trans fat" Not to mention the 3
packs of cigerettes he smoked every day. He was only 86.
jms
"Wayne Boatwright" <wbw@att.net> wrote in message
news:Xns95E4848B8FEC9wbwattnet@130.133.1.4...
> On Thu 20 Jan 2005 12:23:35p, Vox Humana tittered and giggled, and giggled
> and tittered, and finally blurted out...
>
> > You might try the "Smart Balance" product that is sold alongside the
> > shorting at the supermarket. I comes in a green can but isn't "Crisco."
I
> > have used it for baking and it works well - even for pie pastry.
> > http://www.smartbalance.com/
>
> We use the Smart Balance "margarine", but I didn't know they made a
product
> you could bake with. I'll give a look.
>
> > Also, you might try using oil in your favorite cake recipe. As I
recall,
> > oil has about 20% more shortening ability than butter, so you might have
to
> > reduce the amount of oil a bit when making the substitution. I often
use
> > Canola oil when making bread when the recipe calls for butter.
>
> It never occurred to me to make the substitution. I was afraid it would
be a
> disaster. It's certainly worth a try.
>
> I do make the Hershey's recipe for Perfectly Chocolate Chocolate Cake,
which
> call for oil and for dry cocoa powder. It makes a rather a good cake.
>
> > Here is a like to the Crisco page that has a yellow cake recipe with
oil:
> > http://www.crisco.com/scripts/displ...ecipe_nbr=22731
>
> That looks pretty good. I'll give it a try.
>
> Thanks, Vox...
>
> Wayne
>
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| Sommer Whitehurst |
I use 1/4 c. of applesauce in my cake mix instead of oil.
"J@mes" <James@somewhere.net> wrote in message
news:3zMEe.16315$aY6.11884@newsread1.news.atl.earthlink.net...
> That's what eventually killed my father... "trans fat" Not to mention the
> 3
> packs of cigerettes he smoked every day. He was only 86.
> jms
> "Wayne Boatwright" <wbw@att.net> wrote in message
> news:Xns95E4848B8FEC9wbwattnet@130.133.1.4...
>> On Thu 20 Jan 2005 12:23:35p, Vox Humana tittered and giggled, and
>> giggled
>> and tittered, and finally blurted out...
>>
>> > You might try the "Smart Balance" product that is sold alongside the
>> > shorting at the supermarket. I comes in a green can but isn't
>> > "Crisco."
> I
>> > have used it for baking and it works well - even for pie pastry.
>> > http://www.smartbalance.com/
>>
>> We use the Smart Balance "margarine", but I didn't know they made a
> product
>> you could bake with. I'll give a look.
>>
>> > Also, you might try using oil in your favorite cake recipe. As I
> recall,
>> > oil has about 20% more shortening ability than butter, so you might
>> > have
> to
>> > reduce the amount of oil a bit when making the substitution. I often
> use
>> > Canola oil when making bread when the recipe calls for butter.
>>
>> It never occurred to me to make the substitution. I was afraid it would
> be a
>> disaster. It's certainly worth a try.
>>
>> I do make the Hershey's recipe for Perfectly Chocolate Chocolate Cake,
> which
>> call for oil and for dry cocoa powder. It makes a rather a good cake.
>>
>> > Here is a like to the Crisco page that has a yellow cake recipe with
> oil:
>> > http://www.crisco.com/scripts/displ...ecipe_nbr=22731
>>
>> That looks pretty good. I'll give it a try.
>>
>> Thanks, Vox...
>>
>> Wayne
>>
>
>
|
|
|
| J@mes |
That's what eventually killed my father... "trans fat" Not to mention the 3
packs of cigerettes he smoked every day. He was only 86.
jms
"Wayne Boatwright" <wbw@att.net> wrote in message
news:Xns95E4848B8FEC9wbwattnet@130.133.1.4...
> On Thu 20 Jan 2005 12:23:35p, Vox Humana tittered and giggled, and giggled
> and tittered, and finally blurted out...
>
> > You might try the "Smart Balance" product that is sold alongside the
> > shorting at the supermarket. I comes in a green can but isn't "Crisco."
I
> > have used it for baking and it works well - even for pie pastry.
> > http://www.smartbalance.com/
>
> We use the Smart Balance "margarine", but I didn't know they made a
product
> you could bake with. I'll give a look.
>
> > Also, you might try using oil in your favorite cake recipe. As I
recall,
> > oil has about 20% more shortening ability than butter, so you might have
to
> > reduce the amount of oil a bit when making the substitution. I often
use
> > Canola oil when making bread when the recipe calls for butter.
>
> It never occurred to me to make the substitution. I was afraid it would
be a
> disaster. It's certainly worth a try.
>
> I do make the Hershey's recipe for Perfectly Chocolate Chocolate Cake,
which
> call for oil and for dry cocoa powder. It makes a rather a good cake.
>
> > Here is a like to the Crisco page that has a yellow cake recipe with
oil:
> > http://www.crisco.com/scripts/displ...ecipe_nbr=22731
>
> That looks pretty good. I'll give it a try.
>
> Thanks, Vox...
>
> Wayne
>
|
|
|
| Sommer Whitehurst |
I use 1/4 c. of applesauce in my cake mix instead of oil.
"J@mes" <James@somewhere.net> wrote in message
news:3zMEe.16315$aY6.11884@newsread1.news.atl.earthlink.net...
> That's what eventually killed my father... "trans fat" Not to mention the
> 3
> packs of cigerettes he smoked every day. He was only 86.
> jms
> "Wayne Boatwright" <wbw@att.net> wrote in message
> news:Xns95E4848B8FEC9wbwattnet@130.133.1.4...
>> On Thu 20 Jan 2005 12:23:35p, Vox Humana tittered and giggled, and
>> giggled
>> and tittered, and finally blurted out...
>>
>> > You might try the "Smart Balance" product that is sold alongside the
>> > shorting at the supermarket. I comes in a green can but isn't
>> > "Crisco."
> I
>> > have used it for baking and it works well - even for pie pastry.
>> > http://www.smartbalance.com/
>>
>> We use the Smart Balance "margarine", but I didn't know they made a
> product
>> you could bake with. I'll give a look.
>>
>> > Also, you might try using oil in your favorite cake recipe. As I
> recall,
>> > oil has about 20% more shortening ability than butter, so you might
>> > have
> to
>> > reduce the amount of oil a bit when making the substitution. I often
> use
>> > Canola oil when making bread when the recipe calls for butter.
>>
>> It never occurred to me to make the substitution. I was afraid it would
> be a
>> disaster. It's certainly worth a try.
>>
>> I do make the Hershey's recipe for Perfectly Chocolate Chocolate Cake,
> which
>> call for oil and for dry cocoa powder. It makes a rather a good cake.
>>
>> > Here is a like to the Crisco page that has a yellow cake recipe with
> oil:
>> > http://www.crisco.com/scripts/displ...ecipe_nbr=22731
>>
>> That looks pretty good. I'll give it a try.
>>
>> Thanks, Vox...
>>
>> Wayne
>>
>
>
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|
