I USE FRESH RENDERED LARD (NOT STORE BOUGHT). LARD IS GREASIER SO IF A PIE CRUST CALLS FOR 1 CUP FLOUR AND 1/3 CUP PLUS ONE TABLESPOON SHORTENING, I USE ONLY 1/3 CUP LARD. THE LARD MAKES A VERY TASTY AND FLAKY CRUST. THE LARD SHOULD BE COLD.

"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.

I've tried these with pretty good success: applesauce, applebutter, pureed prunes, bannanas (mashed) for about 3/4 of the indicated amount.  If what you are adding is sweetened reduce the sugar in the recipe.  In some recipes you get a little flavor of the fruit.  In yeast breads try using ricotta cheese.  Try using about a third less fat without substituting anything. Switch to oil for about 3/4 of fat (not as successful with pasteries, cakes & cookies, which may need more eggs or sugar).  The texture of baked goods is often heavier with the changes.  I've read that some cooks will use pastry and cake flours to compensate, or beat the egg whites, or add sugar (the last of which is a whole different problem!)   Kay