Tips for Lower Fat Baking

TIPS FOR LOWER FAT BAKING
* When taking the fat out of a recipe, add some liquid to make up the difference in liquid volume and moistening power.
* In baked items, replace fat with pureed fruit or vegetables. For every 1/2-cup of fat replace with 1/2 cup of pureed fruit or vegetable.
* In homemade cakes and coffeecakes, reduce the fat to 1/4 to 1/3 cup per cake.
* In cake mixes, eliminate the fat by substituting nonfat sour cream, applesauce, pineapple juice, flavored yogurt, evaporated skim milk, or pureed baby fruits.
* In muffins reduce fat to 2 tablespoons per 12-muffin recipe.
* In biscuits, reduce the fat from 1/2-cup to 4 tablespoons per every 2 cups of flour, but remember to add some fat replacement, like light cream cheese or non-fat sour cream, to make up the volume.
* In pie crust, reduce the fat to 3 tablespoons for every cup of flour, and increase the water to about 3 tablespoons for every cup of flour.
* Reduce the quantity of nuts, seeds, chocolate morsels, coconut and bacon in most recipes by 50 % while still retaining the characteristic flavors.
* In cookies, cut the fat in half, then add a substitute.

BBQ Sauce from Bev

I took some boneless spareribs out of the freezer along with a package of chicken thighs.
Decided to use BBQ sauce on them and was too lazy to make my wonderful sauce which includes using red wine. Instead I used Bullseye brand sweet homemade style sauce.
To the bottled sauce i added clover honey, a little juice from a can of mandarin oranges, marvelous peach jam, and a bit of maple syrup, and garlic powder since I ran out of fresh garlic.
It was on the sweet side, but the original sauce has a smokey, slightly spicy flavor so they all blended in together.
I was going to add a bit of mustard as well, but didn't this time. Since I prefer my BBQ sauce sweet, smokey and spicy but not hot, it was just perfect.
Basted it on both the chicken and the boneless ribs which by the way were very meaty, and it was delicious. the instructions on the package of ribs said to bake them at 350 for 1 1/2 hours....I checked after an hour and they were perfectly done...in fact a drop on the dry side.
Next time i'd just do them for 50 minutes, and then check.
Tomorrow i'm going to make a top of the stove potroast from a nice piece of chuck. now I won't have to cook for a few days
:-) Bev

Welcome to Cooking For Fun

Cooking For Fun started off as a Yahoo Group for sharing Recipes. It has evolved into a Friendship Group where the basis is sharing recipes but also life, family and fun. We have now also created a website where we share all our recipes http://www.cookingforfun.info and now we decided to create a blog, where we sould share tips and tricks and recipe help also.

We look forward to seeing your posts, as well as sharing our tips and tricks.

Regards

Jo Walker