What can I replace shortening with?
#12
Power Poster
Join Date: Mar 2011
Location: Ontario, Canada
Posts: 41,538
Mariatherese, I am green with envy of your good blood tests. My high cholesterol is hereditary and I do the best I can with diet. I cannot take the cholesterol lowering drugs as they make me sick. I LOVE butter and save it for special occasions like baking my shortbread cookies at Christmas.
#14
when you use butter be sure to refrigerate the dough for an hour or so before forming/cutting/scooping onto cooking parchment. well this is California....so if your kitchen is as warm as California, refrigerate the dough.
#15
Tartan - for a "normal" person you can only affect your cholesterol marginally with the diet. Most of it we make on our own. I know this is isn't true if you have hereditary conditions, as you do. I'm sorry to hear about your condition. However, the medications are not nice either (the statins)... so if you can control it by diet - good for you!
SunlitenSmiles - that's exactly what my co-worker advised me! She was kind enough to answer my email even though we are off! Keep it in the refrigerator first! It is rather warm in here. Swedish houses have the thickest walls filled with insulation.
And let me tell you, it worked great with butter:
[ATTACH=CONFIG]454517[/ATTACH]
The taste is delicious. It's not like anything from a Swedish kitchen. I had 1/4 of a cookie... I'm not going to have any more or I will just gobble them all down!
SunlitenSmiles - that's exactly what my co-worker advised me! She was kind enough to answer my email even though we are off! Keep it in the refrigerator first! It is rather warm in here. Swedish houses have the thickest walls filled with insulation.
And let me tell you, it worked great with butter:
[ATTACH=CONFIG]454517[/ATTACH]
The taste is delicious. It's not like anything from a Swedish kitchen. I had 1/4 of a cookie... I'm not going to have any more or I will just gobble them all down!
#17
Member
Join Date: May 2011
Posts: 14
Been baking for 70 yrs. and always was perplexed by recipes calling for one egg and I only wanted to make 1/2 the recipe. What would 1/2 an egg be? I was lamenting my dilemma when my granddaughter came up with what I think was a brilliant answer. She said to beat the egg and then put in a measuring cup and use 1/2 of what it measures.
Duh! So simple but in 70 yrs. never thought of that solution.
Duh! So simple but in 70 yrs. never thought of that solution.
#20
Super Member
Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
http://www.cooks.com/recipe/lv2ae5y1...ey-kisses.html
I am sure butter would be fine I know I use it instead of shortning
I am sure butter would be fine I know I use it instead of shortning
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