Hi Lynda,
There is just as much transfat in margerine as there is in
shortening, sometimes more! Use real food, not candle tallow or
industrially manufactured margerine to substitute for Crisco and
other shortenings!
Penny
At 02:17 PM 9/16/2010, you wrote:
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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