Home ยป Substitute for lard or shortening

Reply to comment

Re: Substitute for lard or shortening

Submitted by LuvMaerz on 4 September 2008 - 8:09pm.

"Yesterday is history, tomorrow is a mystery, but today is a gift... that's why they call it the present."

If it is a recipe that needs a cold, solid fat, such as a piecrust or other pastry, I would use real butter.  Martha's wonderful pate brisee pie crust uses butter and it is fantastic.  But I agree with Kay on the applesauce thing... for something like zucchini bread, etc. I replace half of the oil with applesauce.

»

Reply

The content of this field is kept private and will not be shown publicly.
  • Lines and paragraphs break automatically.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <iframe> <p> <br> <br /> <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd> <img> <object> <param> </param> <embed> <span> <div>
  • You may post PHP code. You should include <?php ?> tags.

More information about formatting options

CAPTCHA
This question is used to make sure you are a human visitor and to prevent spam submissions.
Image CAPTCHA
Copy the characters (respecting upper/lower case) from the image.