oil/margerine baking help!!!

[Guest guest]

Hi everyone:

I have come to the conclusion that I'm going to have to bake. Not

that it was a big surprise to me, but . . . anyways - I'm interested

in what everyone uses for an oil for baking. I am reading olive oil

or safflower oil. I do have Crisco, just to coat the pans, but I'm

reading it should be eliminated, what would you use instead? Also,

Fleichmans stick margerine for baking?

Am I on the right track? I just order some mixes from Miss Roben's,

and I need to take a trip to the store for oil and margerine, I

wanted some input before I make the trip!

Thanks, M.

[Guest guest]

On Tue, 08 May 2001 17:07:47 -0000 juliem65@... writes:

- I'm interested

> in what everyone uses for an oil for baking. I am reading olive oil

>

> or safflower oil. >

> Thanks, M.

>

I use Spectrums Shortening for baking and also a little on his toast, and

I use it or olive oil for frying. I avoid all soy products cause LJ is

allergic to it. Also Spectrums shortening is non-hydrogenated,

cholesterol freee and non-GMO.

on Long Island New York

*

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