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By Shoshie (Guest Post)02/13/2008
Would olive oil work instead of the butter flavored shortening? I'm making chocolate chip cookies.
By Laurie (Guest Post)09/25/2006
I have found butter flavored extract that I would use in different recipes. It is a bit pricey but a little goes a long way.
By carla bledsoe (Guest Post)08/03/2006
why not just use butter? i know there will a lot of people that won't agree with me but the fats that have been around for centuries are a lot healthier than the created fats like crisco or any other hydrogenated oils. i would use butter or lard or coconut oil before i would ever use shortening again.
By Allison 08/02/2006
I think you can use butter flavored crisco or regular crisco interchangeably with butter, in the same amounts, or maybe you use just a little more crisco. So I'd use half crisco and half butter in the recipe, if it were me.
By Beth 08/02/2006
I don't know what the recipe for butter-flavored Crisco is, but I do know the reason shortening and butter are not 100% interchangeable is because real butter is something like 10%water. To substitute you need to do some math and adjust the liquid to solids in your recipe.
By Glenda (Guest Post)08/01/2006
I have often used Blue Bonnet margerine in place of butter flavered Crisco, it tastes great in cookies, cakes, whatever I have used it with. good luck!
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