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Hi lizbabiz, You can substitute shortening with butter or margarine in most recipes calling for shortening. Read this: 1 cup shortening = 1 cup + 2 tablespoons butter; butter is better tasting than shortening but more expensive and has cholesterol and a higher level of saturated fat; makes cookies less crunchy, bread crusts more crispy) OR margarine (1 cup shortening = 1 cup + 2 tablespoons margarine; margarine is better tasting than shortening, but more expensive; makes cookies less crunchy, bread crusts tougher). DO NOT substitute vegetable oil for shortening when recipe calls for MELTING the shortening. Also, do not substitute the shortening in a biscuit recipe with butter or margarine if the recipe calls for butter or margarine, as the biscuits won't turn out as flaky if you do. When I say biscuits, I mean the American southern style biscuits, not cookies. Hope this information helps you out.
Sincerely, Diana Diana's Desserts
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