So, you are using the term shortening to refer to hydrogenated vegetable
oil?
Margerine is also hydrogenated, so it's not healthier, plus it has lots of
addatives like color and flavorings.
There are recipes for things like pie crust using vegetable oil rather than
"shortening" but it is still fat.
It was my understanding that when a recipe called for shortening that it
meant either crisco, lard, or butter and sometimes margarine.
I use butter when I can because it's natural and I don't use large
quantities of it unless I am baking cookies.
There is a fruit paste that I am trying to find the name of that can be used
instead of shortening in cookie recipes, but they are not as flakey. I
don't turn my nose up at them, though.
Jean
----- Original Message -----
From: "Lynda" <[email protected]>
To: <[email protected]>
Sent: Thursday, September 16, 2010 11:17 AM
Subject: Re: [CnD] shortening
I guess it's a bit of both. I always try to make things as healthy as
possible, and so I try to stay clear of shortening. I heard that you can
replace shortening with margarine, but I've never tried.
If there is something that I can use as a substitution, I'd also have to
find out if the amount for the substitution would be the same as the
shortening.
As I said before, I have passed up many recipes because they call for
shortening, but if I can find something else to use, I'd be happy. As a
matter of fact, I have a brownie recipe that I'd love to try, but won't do
so unless I can use an ingredient other than the shortening.
Lynda
********************
"A friend is someone who knows the song in your heart and can sing it back
to you when you have forgotten the words."
----- Original Message -----
From: "Jean Marcley" <[email protected]>
To: <[email protected]>
Sent: Thursday, September 16, 2010 11:10 AM
Subject: [CnD] shortening
Do you want to use something that isn't fat or just not something like
lard or Crisco?
Jean
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