Sandra asks: What purpose does salt play in quick breads and muffins? If we are watching our sodium, can I safely eliminate it or reduce it?
Baking SOS says: Salt, when used in quick breads and muffins (as well as in most pastries), serves only as a flavor enhancer. It has no effect on how the product [...]
A while ago, I received a question about what kind of fat could be substituted for butter to make cookies healthier. At the time, I did a little bit of research and discovered that Smart Balance had recently unveiled a new product called 50/50 Butter Blend sticks which are formulated specifically for baking. [...]
Question: My mom says you can substitute applesauce for oil in some recipes? What do you think?
Baking S.O.S. says: It is possible to substitute applesauce for some of the fat (oil, butter, or shortening) in recipes. However, fats serve an important role in baked goods, so you cannot omit them all together. [...]
Eric asks: The amount of shortening I put in my butterscotch oatmeal cookies disgusts me. Is there a “less bad for me” substance that I can substitute, or a type of shortening with only “good fat?”
BakingSOS says: That is a good question, Eric, but there is not one easy answer. Which type of [...]
Judy asks: Please find sugar free recipes for holiday baking of cookies, desserts, and breads.
BakingSOS says: Here are a few recipes and web sites to get you started:
The Splenda web site offers recipes in a variety of categories for baking and cooking with Splenda. I prefer to use Splenda as a sugar-substitute in baking [...]
Smart Balance 50/50 Baking Sticks Test: Take 2
Recently, I tested a new product for baking: Smart Balance 50/50 butter blend sticks. These sticks are a combination of 50% Smart Balance spread and 50% butter. The benefit to baking with Smart Balance sticks is that they contain 28% less saturated fat and 50% less cholesterol than butter (according to the Smart Balance web [...]