Question for Honeybunch

[Cruncholi]

Hi Honeybunch,

Sorry I missed your birthday yesterday. Hope you had a great one! I have a baking question that I thought you might have some experience with...

I saw a recipie in one of my mags where it substituted that butter substitute with no trans-fats in it for butter or shortening. I'm wondering if that stuff 1) is really more healthy for you, 2) does it make your baked goods taste funky, and 3) does it work in baking or does it make your baked goods collapse or do something else strange?

I am thinking about trying out some of my baking this year with this stuff.

Thanks.

Linda

 

[Stacy]

Hi, I just wanted to add my two cents. I've used the butter substitute only once when making chocolate chip cookies. The verdict....they tasted funky!

Stacy

 

[Cruncholi]

Stacey,
Thanks for the feedback on your experience!
Linda

 

[Gettingfit]

Hi Linda, I'm with Stacey, used substitute stuff once. GGGGRRROOOSSSS!

I'm ready to take the next step! http://www.smilies-world.de/Smilies/Smilies_klein_1/a_smil09.gif

 

[honeybunch1]

I have 2 cookbooks at home by the same gal, who I'm pretting sure is a Home Economist, and the title of one is "Butter Buster's Cookbook," and the other one is a sequel. If I remember right, her recipes turned out good. You may want to borrow this from the library.

I use Butter Buds all the time for corn and stuff, and I think it's good (my primary seasonings are Butter Buds, Mrs. Dash, and Emeril's Essence). She uses Butter Buds in her recipes, too.

You may want to see if you can get recipes for Promise Ultra, which is the fat-free magarine. I use it all the time, too.

Just Do It!