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2. Applesauce in Place of OIl and Other Baking Substitutions - AOL

   www.aol.com/lifestyle/food-applesauce-place-oil...

   The typical ratio to substitute is 1:1, which means if the recipe calls for 1 cup oil, feel free to substitute 1 cup applesauce. But the texture of the baked good will turn out different--slightly ...

3. Out of vegetable oil? Use these pantry staples instead - AOL

   www.aol.com/news/vegetable-oil-pantry-staples...

   Find the best vegetable oil substitutes to use for cooking, baking, salad dressings and more. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800 ...

4. Which Milk Substitute Is Right for Your Recipe? 15 ... - AOL

   www.aol.com/milk-substitute-recipe-15-swaps...

   Sour cream is another milk substitute similar to yogurt, and it even has the added benefit of tenderizing baked goods (like cake, muffins or quick breads). Keep in mind, though, that it will add a ...

5. List of baked goods - Wikipedia

   en.wikipedia.org/wiki/List_of_baked_goods

   Breads at a restaurant. This is a list of baked goods.Baked goods are foods made from dough or batter and cooked by baking, [1] a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.

6. Bisquick - Wikipedia

   en.wikipedia.org/wiki/Bisquick

   According to General Mills, Bisquick was invented in 1930 after one of their top sales executives met an innovative train dining car chef, [1] on a business trip. After the sales executive complimented the chef on his deliciously fresh biscuits, the dining car chef shared that he used a pre-mixed biscuit batter he created consisting of lard, flour, baking powder and salt.

7. PAM (cooking oil) - Wikipedia

   en.wikipedia.org/wiki/PAM_(cooking_oil)

   PAM is marketed as a nominally zero-calorie alternative to other oils used as lubricants when using cooking methods such as sautéing or baking (US regulations allow food products to claim to be zero-calorie if they contain fewer than 5 calories per Reference Amount Customarily Consumed and per labeled serving, and the serving size of a 1⁄3 ...