Joined: May. 99
You can substitute shortening with butter or margarine in most recipes calling for shortening.
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.