Goodies Without The Guilt

What about fake sugar?
For me, quite honestly, I have never baked with any of those items, and I don't foresee myself ever doing it. Perhaps if someone had an allergy or was diabetic or had some special need, using something like that can serve a purpose. But they interrupt the flavors of what you're baking. The consistency and the way that regular granulated sugar reacts to the ingredients in a cake batter or pie crust is going to be very different from Splenda or Equal.

So splurge on real sugar?
Try to substitute elsewhere. When it comes down to it, stick to the granulated sugar and the brown sugar. I tend to make desserts that aren't cloyingly sweet.

So just cut back on sugar?
I always cut back on sugar. If a recipe calls for a cup, I put in six ounces.

Do you reduce something else?
Not really. I would just add your sugar where the recipe instructs you to do so and cut back and taste it. Finish the product and taste it, and if it's not quite sweet enough, add more sugar. Another thing you can do is if you're pulling back on sugar, if the recipe doesn't call for a pinch of salt, throw in a pinch of salt. That will help intensify all the flavors. If you throw in a pinch of salt, it might make the carrots in the carrot cake pull out a little. Always throw in a pinch of salt, and it will help bring the flavors out.

Do you use the baking sprays instead of greasing and flouring pans?
I always use baking sprays, not because I am particularly interested in cutting back in calories. It's just easier. When you're making something in high volume in a restaurant, those pan sprays save a good amount of time.

Pecan pie and other holiday dishes are full of nuts. Is there any low-cal, low-fat substitute for nuts?
If you're making a pie that's apple walnut, you could try throwing in dried cranberries. They have less fat, but they have more sugar. You might be looking at the lesser of two evils. Or if you're really concerned about the nuts, and you're not sure you want to put them in, just don't. You can make a lovely apple crisp with oats for the topping. If you're making something like a pecan pie, then no. You've got to be committed to eating nuts. If you want a chocolate pecan pie, and you're not sure about the nuts, make a chocolate pie. Look at the recipe and determine are the nuts just kind of addition to what the main dessert is. If it is just a side note, take them out. A lot of times, especially people who don't professionally cook, they look at a recipe and think it's a list of rules that they have to follow from start to finish, and there's no breaking them. People need to remember that recipes are a guide. If it calls for walnuts and you don't like walnuts, take them out. If you want to substitute them with something else, you can. Sometimes baking needs to be more precise, but there is still room to manipulate a recipe. If it doesn't turn out, it's a learning process.

What about substituting applesauce for fat?
A lot of people are starting to do that. With the emergence of vegans and vegan-baked goods, there are lots of ways you can substitute so you're not using any dairy or any eggs. I've had plenty of vegan pastries. Because I eat desserts every day, I can taste it and say, I know they didn't use real butter, there's vegetable oil in there. For the average consumer who tends to eat things purchased in grocery stores, making these substitutions is not going to send up red flags on their palate. People are willing to sacrifice a little bit of that richness. They don't mind if their cake has a slightly different texture.

Does everything taste better homemade?
I think so. Even if it doesn't necessarily taste better, the fact that someone made it by hand and baked it, people will be more forgiving. You took the time to make the thing. If it's for Thanksgiving to share with friends and families, if it's not too perfect, it's like Julia Child said, just don't admit your errors.