Guest guest Posted December 12, 2005 Report Share Posted December 12, 2005 Hi Sherye; I never use margarine now because it's loaded with trans-fats, which is worse than using butter. It's hard to say if you can make a switch to butter rather than shortening and not notice a difference in the end product. In cookies, for instance, the butter will make the cookies spread out thin while baking and shortening will keep the cookie from spreading out so much. I've heard some talk on another list about using a shortening substitute, which is found in health food stores. No one has used it yet, so I don't know how well it works. It might be another option for you. Donna > > I have a recipe that calls for shortening. Can I substitute the same amount > of margarine for the shortening? Just am not sure how they will turn out > with this substitution. > > Thanks. > Sherye > Quote Link to comment Share on other sites More sharing options...
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