I love to bake, but I don't like the calories. So when I bake, I often substitute the oil in a recipe with unsweetened applesauce. (And just WHY would anyone WANT to sweeten applesauce? It's already sweet!!!)
For Christmas, I baked a very rich carrot cake. Because it was the first time I used that recipe, I decided to make it as directed--with a full cup of oil. It was pretty darn good. For Valentine's Day, I made the same cake, only this time I substituted the oil with applesauce.
How did it turn out?
Pretty good. A bit moister, but other than that it was still a very good cake.
I noticed that my local grocery store is now selling a prune mixture, which can be used as a substitute for oil, and I'm going to buy some and try that in a recipe some time soon. (While I contemplate going on a diet and putting all baking on hold for some time.)
What ingredient have you substituted in a recipe?