Quote:
Originally Posted by LisaM
Do you use it in only your dehydrated recipes? Or do you use in regular oven baking, too? I tried replacing butter w/ CO in our pizza crust and in a cake recipe and it was AWFUL. (we bake them in the oven--no dehydrator ) We threw both out, they were so bad (me throwing out chocolate--it's gotta be bad).
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Yep, oven baking (cake, brownie, sweet breads), pancakes, waffles, dehydrator recipes, bread, rolls, etc. IN fact, my chocolate brownie recipe with Coconut Oil and sweetened with cane juice is . . . well. .fantastic
-- not to brag but everyone is always asking for the recipe which I laugh and tell them better homes and gardens with a few changes
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I do not make pizza crusts anymore though - we buy sourdough pizza crusts cuz Luke doesn't like my pizza crusts
We coconut oil for everything except frying eggs
and greasing stuff (like greasing the pan before baking the brownies) and buttering bread. Sometimes I even use it in tomato sauces instead of olive oil
I will say that I am moving towards palm oil for my bread cuz the bread is softer than when made with coconut oil -- found that out when I ran out of coconut oil. It's our "staple" oil.
THat's why we go through a gallon every 3 months or so - I have gone through a gallon in two months before if I was on a "baking spree"