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leandra is asking: (3 answers)
Please help! I want to replace canola oil for margarine or butter in a lemon cake recipe. It calls for 4 ounces (500 grams) of marg or butter! Have heard that oil is healthier.

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Last updated: Feb. 22, 2013 3:12 am
Posted: Feb. 21, 2013 8:49 am
Answered by: Naan
Feb. 21, 2013 8:55 am
Depends on what you consider 'healthy'. Canola oil is highly processed. I would rather eat something natural that my body knows what to do with. It makes your baked goods taste much better too. Just my two cents.
Feb. 21, 2013 8:55 am
Should have said that butter is my first choice. Margarine is another highly processed fat that is BAD for you.
Feb. 21, 2013 8:57 am
I always go with butter. Its a natural food and to me that means healthier.
Feb. 21, 2013 9:06 am
I can honor your concern about saturated husband has had 2 separate coronary bypass surgeries, and 2 entarterectomies (cleaning out of the carotid arteries).. since then,I cook with canola mostly, and if I want a little butter flavor, i sprinkle in a tsp or 2 of "Butter Buds" products taste good, have had no complaints. I have had my husband for 56 years, and I intend to keep him as long as possible. It is easy to make statements against using the healthy things, as long as you haven't had your first coronary episode.
Feb. 21, 2013 10:26 am
I personally use extra virgin olive oil or butter or applesauce or a combo, depends on the recipe. I have also added ground flax. I don't think anyone is making a statement against healthy things, I believe it's just a matter of what one considers "healthy". It's something you can play around with based on your preferences/needs especially in a muffin or quick bread, in my opinion.
Answered by: patticakes43
Feb. 21, 2013 9:14 am
I switch out EVOO for butter often and things turn out just fine, but that's when it's tablespoons. Not sure how the switch would effect a cake needing 4-oz though. Maybe you could try a half butter/half oil mixture? :)
Answered by: christine
Feb. 21, 2013 10:20 am
You can also use apple sauce as an oil substitute. I do it all the time & you'd never know it!
Feb. 21, 2013 11:17 am
If you're looking for a fat with no cholesterol, canola or safflower oil is a great choice. I think you can usually do straight substitutions, unless it's a recipe that requires "creaming"--beating butter or solid shortening (margarine, Crisco) with sugar to beat air into it.
Feb. 21, 2013 2:29 pm
A liquid oil won't combine the same way as a solid like butter in most recipes. I never use margarine and don't really consider it a baking substitute for butter. Margarine is mostly veggie oil and water while butter is a dairy product. Hard to make generalities on what you consider 'healthy' since everyone's medical issues may be different. Someone who has high cholesterol, for example, would tend to minimize products like butter and something like canola or corn oil would be a better sub.
Feb. 22, 2013 3:12 am
I'm overwhelmed by all the replies, and I want to thank everyone who wrote in. Just wanted to let you all know, I made the lemon cake with 1/3 of a cup of canola instead of 200 gram of marg., and it looks and tastes v. good! If you'd like the recipe, I'll send it in. (cake is from Evelyn Rose's book, "The Complete International Jewish Cookbook" which I use a lot.
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