Applesauce works well as a fat substitute in breads. don't know about cakes.


I use butter in cookies, biscuits and scones - cholesterol be damned. It at least has some food value.

And shortening in piecrusts. Have experimented with canola oil crusts and with things like coconut oil shortening, but it is impossible to get that good, tenderly crisp and flakey crust with them. Lard makes the absolute best crust, but I gotta draw the line somewhere.

In THIS family, tho', lard seems perfect.