1/3 Cup Vegetable Oil To Butter: Delicious Recipes To Try

1/3 Cup Vegetable Oil To Butter: Delicious Recipes To Try

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Are you looking for a healthier alternative to butter in your recipes? Look no further than vegetable oil! By substituting 1/3 cup of vegetable oil for butter, you can reduce the saturated fat and cholesterol in your dishes while still enjoying a rich and flavorful taste. In this article, we’ll share two delicious recipes that use this substitution and provide all the information you need to make them at home.

Recipe 1: Chocolate Chip Cookies

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/3 cup vegetable oil
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups semisweet chocolate chips

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a medium mixing bowl, whisk together the flour, baking soda, and salt.
  3. In a separate large mixing bowl, cream together the vegetable oil, white sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs and vanilla extract until well combined.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Stir in the chocolate chips.
  7. Drop rounded spoonfuls of dough onto a baking sheet lined with parchment paper.
  8. Bake for 8-10 minutes or until golden brown.
  9. Cool on a wire rack and enjoy!
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Nutritional Information:

Serving Size: 1 cookie
Calories: 150
Total Fat: 7g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 105mg
Total Carbohydrates: 22g
Dietary Fiber: 1g
Sugars: 15g
Protein: 2g

Cooking Time:

Prep Time: 15 minutes
Cook Time: 8-10 minutes
Total Time: 25 minutes

Equipment:

  • Medium mixing bowl
  • Large mixing bowl
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Wire rack

Serving Suggestions:

These cookies are delicious on their own or served with a glass of milk for dunking. You can also try adding nuts, dried fruit, or different types of chocolate chips for a fun twist.

Variations:

If you don’t have chocolate chips on hand, you can substitute any type of baking chips or even chopped up candy bars. You can also try adding a pinch of cinnamon or nutmeg for a warm and cozy flavor.

Substitutions:

If you don’t have vegetable oil, you can substitute canola oil, sunflower oil, or any other type of neutral-flavored oil. If you prefer to use butter, you can substitute 1/2 cup of softened butter for the 1/3 cup of vegetable oil. Keep in mind that this will increase the saturated fat and cholesterol in the recipe.

Storage:

Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough or baked cookies for up to 3 months.

Tips:

  • Make sure your eggs and vanilla extract are at room temperature before using them in the recipe.
  • Don’t overmix the dough or your cookies may become tough.
  • For evenly sized cookies, use a cookie scoop or tablespoon to measure out the dough.

Frequently Asked Questions:

Can I use a different type of flour?
Yes, you can substitute whole wheat flour or a gluten-free flour blend if desired. Just keep in mind that the texture and flavor of the cookies may be slightly different.

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Can I use margarine instead of butter?
Yes, you can substitute margarine for butter in this recipe. However, keep in mind that margarine may contain trans fats, which can be unhealthy in large quantities.

Recipe 2: Banana Bread

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 3 ripe bananas, mashed
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, whisk together the flour, baking soda, and salt.
  3. In a separate large mixing bowl, cream together the vegetable oil, white sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs, mashed bananas, and vanilla extract until well combined.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Pour the batter into a greased 9×5 inch loaf pan.
  7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
  9. Slice and serve!

Nutritional Information:

Serving Size: 1 slice
Calories: 220
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 30mg
Sodium: 170mg
Total Carbohydrates: 37g
Dietary Fiber: 1g
Sugars: 19g
Protein: 3g

Cooking Time:

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 75 minutes

Equipment:

  • Medium mixing bowl
  • Large mixing bowl
  • Electric mixer
  • 9×5 inch loaf pan
  • Wire rack

Serving Suggestions:

This banana bread is delicious on its own or served with a dollop of whipped cream or cream cheese frosting. You can also try adding nuts or chocolate chips for a fun twist.

Variations:

If you don’t have ripe bananas, you can substitute unsweetened applesauce or canned pumpkin puree for a similar texture and flavor. You can also try adding cinnamon, nutmeg, or ginger for a warm and spicy flavor.

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Substitutions:

If you don’t have vegetable oil, you can substitute canola oil, sunflower oil, or any other type of neutral-flavored oil. If you prefer to use butter, you can substitute 1/2 cup of softened butter for the 1/3 cup of vegetable oil. Keep in mind that this will increase the saturated fat and cholesterol in the recipe.

Storage:

Store this banana bread in an airtight container at room temperature for up to 5 days. You can also freeze the bread for up to 3 months.

Tips:

  • Make sure your bananas are very ripe for the best flavor and texture.
  • Don’t overmix the batter or your bread may become tough.
  • If your bread is browning too quickly in the oven, cover it loosely with aluminum foil.

Frequently Asked Questions:

Can I use a different type of sugar?
Yes, you can substitute honey, maple syrup, or coconut sugar for the white and brown sugars if desired.

Can I add other mix-ins?
Yes, you can add nuts, chocolate chips, or dried fruit to the batter if desired. Just keep in mind that this may affect the baking time and texture of the bread.

Personal Thoughts

I hope these recipes inspire you to try using

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