In my personal opinion, real butter is better than using margarine, since 
margarine is synthetic and contains materials similar to plastics.

Charlotte
----- Original Message ----- 
From: "Abby Vincent" <[email protected]>
To: <[email protected]>
Sent: Thursday, September 16, 2010 2:56 PM
Subject: Re: [CnD] [Candy] shortening


You can get lard, real or imitation, in most markets, at least in Los 
Angeles.  Other places you may have to go to a Mexican market.  Real lard is 
pig fat.  My mother used it for her pie crust, the best I've ever tasted. 
Then she turned to Crisco vegetable shortening because lard got a bad rap. 
Is pig fat worse than trans fats?  Your call.  There is a Crisco-like 
version of "I Can't believe it's not butter" that I used the last time a 
recipe called for shortening.  I think it's just butter-flavored Crisco. 
without the trans fats.
Abby


From: Lynda
Sent: Thursday, September 16, 2010 11:17 AM
To: [email protected]
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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