Source: CanolaInfo | Story Posted: September 09, 2009 | Category: Recipes & Cooking, Health & Nutrition

Baking: Info & Tips

Mini Pumpkin and Date Nut Cakes with Maple Glaze: These bite-sized cakes explode with fall ingredients like cinnamon, nutmeg, maple syrup and pumpkin.
Mini Peppermint Cupcakes: Ring in the season with peppermint-topped, chocolate cupcakes.
Chiffon Celebration Cake:Recipe developed at The Culinary Institute of America by Chef Instructor Brenda La Noue.
Mini Pear Ginger Cheesecakes with Gingersnap Crust: These individual cheesecakes are a healthier twist on the classic dessert with dried pears, gingersnaps and canola oil.

Canola Oil Change Chart for Baking
Reduce trans and saturated fats in your baking by replacing the solid fat or melted solid fat to liquid canola oil. Not only will you reduce the total fat by up to 25 percent but also you will replace the solid fat with liquid canola oil, which is lower in saturated fats and contains no trans fat. Use this chart to help you convert your recipes.



Solid Fat to Canola Oil Conversion Chart

Solid Fat (melted)

Canola Oil

1 cup (250 mL)

3/4 cup (175 mL)

3/4 cup (175 mL)

2/3 cup (150 mL)

1/2 cup (125 mL)

1/3 cup (75 mL)

1/4 cup (50 mL)

3 Tbsp (45 mL)


Note: This conversion works well for most baked goods, in fact, it makes most baked goods moister with a softer texture. For baked goods like cookies that use solid fat as a leavener; this conversion will not work well.

Other helpful sources. Sarah Phillips gives detailed info, tips, techniques and recipes to improve your baking! She is a fan of canola oil, especially for baking.