You might currently know that heart-healthy margarine spreads are fantastic for topping foods to provide a yummy, buttery taste. However did you understand that they are excellent for cooking and baking, too?
To examine if a spread is heart-healthy, look for a cholesterol-free soft tub spread that is made from 50 percent to 60 percent veggie oils, has 2 grams or less of hydrogenated fat and consists of no trans fat per serving.
Dana Jacobi, author of the “12 Best Foods Cookbook,” offers these suggestions for cooking and baking with margarine spreads:
* To measure soft tub spread properly, make sure to level the cup or spoon.
* When sautéing, usage medium heat to maintain the flavor and to avoid burning the spread.
* For baking, chill the spread in the freezer before measuring it if the recipe requires creaming it with sugar.
* When melting a spread for baking, keep in mind that it melts rapidly. In the microwave, 3 tablespoons of tub spread melts in 15 seconds, versus 30 seconds for butter.
Now that you understand which spreads out to pick and how to cook with them, try it on your own. The following dish utilizes a heart-healthy spread and produces perfect results.
OATMEAL RAISIN COOKIES
( Makes 36 cookies).
1/3 cup chilled Promise brand buttery spread margarine.
1 cup sugar.
1 large egg, at room temperature level.
1 tablespoon mild molasses.
1 teaspoon vanilla extract.
1/2 teaspoon salt.
1 cup all-purpose flour.
1 1/2 cups rolled oats.
1/2 teaspoon baking soda.
1/2 teaspoon ground cinnamon.
1/2 cup raisins.
3/4 cup sliced almonds.
Preheat oven to 350 degrees. Line baking sheet with parchment paper or a silicone baking mat and set aside.
Use a stand mixer on medium speed to cream Guarantee Buttery Spread with sugar up until it is fluffy and pale, about 2 minutes.
Mix in egg, molasses, vanilla and salt. Utilizing a rubber spatula, stir in flour, oats, baking soda and cinnamon till practically combined. Add almonds and raisins, blending carefully until components are integrated.
Drop the dough 1 tablespoon at a time onto the baking sheet, spacing them 3 inches apart.
Bake for 12 minutes or until cookies are golden brown. Cool for 1 minute on the pan, then transfer to a cake rack and cool totally.