By mary winecoff on March 23, 2005
"This butter can be used as a fat replacement in chocolate cakes and brownies. Its dark color makes it most suitable for darker-colored baking."
Serving Size: 1 (637 g)
Servings Per Recipe: 1
"Was going to put this in the DB, saw it had been contributed already. Just to give credit to the source, it's from "The Complete Book of Small-Batch Preservation", a wonderful book for smaller households want to preserve their own homemade food itwms, by Ellie Topp and Margaret Howard."
"I used this to make pumpkin muffins and it worked out very well, and think it would with any baked item which is darker in appearance. I used just an eighth cup of Splenda instead of sugar as the prunes were fairly sweet plain and I would prefer to add sweetness based on each recipe. I froze most of it in individual 1/2 cup servings and look forward to using it again."
"This is such a GREAT recipe to have for dieting! I made 1 cup and used it in Recipe #80232. I think it made it drier and chewier than it would have been with butter but was worth it since they were ultra healthy with it. I'll be trying it again in a chocolate recipe. I subbed Splenda granular for the sugar. I used my immersion blender right in the pot to puree it. Made for 1-2-3 hit wonders."
"This freezes well, if you don't use it all at once anyway! A bit more work than measuring butter or oil, but the results are fantastic: both the baking and your waistline!"