Cooking With Apples: Q&A - Sept 10, 2010 - Daily Family Friendly Tips

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September 2010

Cooking With Apples: Q&A - Sept 10, 2010 - Daily Family Friendly Tips

Written by Jenny Wanderscheid

Cooking With Apples: Q&A

What’s the difference between applesauce and apple butter? Apple butter is richer, has a thicker consistency and is usually darker & sweeter than applesauce. Apple butter is more like a spread while applesauce is more like…you guessed it…a sauce.

What are the best apples to use for applesauce? For best results, choose a soft apple like the Red or Golden Delicious and Gala varieties.

What are the best apples to use for baking pies? Use an apple that won’t turn too mushy when baking (the popular Red Delicious apples usually get too soft and mush-like when baked). Try Granny Smith, Golden Delicious, Rome and Jubilee apples since they’ll taste great when baked and won’t be mushy. Did you know: many advocate using two or three different varieties of apples when making pie since they find both the flavor and texture so much better?

Can applesauce replace eggs in some recipes? Yes it does work! Use 2 TBS applesauce per egg required.

Can applesauce replace oil in a cake recipe? You can substitute oil in the recipe with unsweetened applesauce or plain yogurt. Your measure can be 1:1 or 50/50. For example, if the recipe calls for 1 cup oil, use 1/2 cup oil and 1/2 cup applesauce. Different types of cakes will offer different results for texture and taste, but a good start would be to try the 50/50. Not only helps for moister cakes, also cuts fat.

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Cooking With Apples: Q&A - Sept 10, 2010 - Daily Family Friendly Tips
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Last Updated on Sunday, 29 August 2010 12:37

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