Clifton Gare-Mogg wanted information about Ligher Bake.
I've used it in cookies, brownie mix, muffins, and bread
as a substitute for butter and oil. I find it works best
when the end product will be dense and moist. I doubt
it would do very well in pastry, but if you try it let
us know!
This is a cookie recipe I make frequently using Lighter
Bake. The cookies are very sweet, but healthier than
they would be otherwise with butter and real eggs...
Oatmeal (Whatever) Cookies
1/2 C. Lighter Bake 1 C. wheat flour
3/4 C. sugar 1 t. baking soda
3/4 C. brown sugar 1 t. salt
1/2 C. egg substitute 2 C. oatmeal
1 t. vanilla
raisins, or dried blueberries, or Craisins, or dates,
or whatever you like in your oatmeal cookies ;-)
Preheat oven to 350F.
Mix together flour, soda and salt in small bowl.
"Cream" together Lighter Bake and sugars in large bowl.
Mix in egg stuff and vanilla, then flour mixture. Stir
in oats, and whatever else you decided upon.
Drop by rounded tablespoons onto cookie sheet sprayed with
cooking spray. Bake for 12-15 minutes, depending how
gooey you like your cookies.
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