Sometimes recipes substitute applesauce for oil to lesson the fat. Can this method be used when baking any recipe or only specific ones? ~ Chanchee T.
It works best in cakes and quick breads, less so in cookies and pastries. You can generally substitute equal amounts, but be prepared for a slight change in texture when you get to 1/2-1 cup applesauce in a recipe.
~ Paula Shoyer of Paula’s Pastry