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lizbabiz 04-16-2007 @ 12:42 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Thanks sooo much! I made banana bread last night and used your suggestion... Worked like a charm! Thank-you again!

diana 04-14-2007 @ 8:00 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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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

lizbabiz 04-13-2007 @ 2:25 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi! I rarely make recipes that have shortening so I donot buy it but when I do I often find myself rushing to the store to buy some. Is there a substition I could use?




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