Comments on: Butter, Margarine, and Shortening a Comparison

By: HeatherSolos

HeatherSolos — Sat, 22 Jan 2011 17:14:16 +0000

That's a great question. I'll research it for you and get a post up in the beginning of February.

By: dodi

dodi — Fri, 21 Jan 2011 21:03:40 +0000

Just popped in to say interesting ,now I have another question .To use the product half marg.half butter as it is sold does it replace at same measure as some of each as are in some recipies.I wanted to find real difference between marg,and shortning are they not both made from veg.oils?Thank you for your space time

By: JAZ

JAZ — Mon, 30 Nov 2009 03:30:37 +0000

I am all about using real butter when I bake cookies. It makes them taste yummy. Vanilla is another ingredient that I never go cheap on. Artificial, yuck. Real bourbon vanilla? Yum.

By: MA

MA — Fri, 30 Nov 2007 13:12:35 +0000

When I make my chocolate chip cookies, I only use butter and other high-quality ingredients. The cookies taste so much better!

By: Cyndy

Cyndy — Fri, 30 Nov 2007 11:15:36 +0000

Love the blog! Great tips & info.
Here’s my input on the lard situation….

By: Margolis

Margolis — Wed, 28 Nov 2007 17:56:54 +0000

Heather, I TOTALLY agree with the last 2 sentences!
However, I have been using the new shortening that’s fully hydrogenated. I use it mainly for pie crusts, but the women in my family also swear by a 1/2 and 1/2 blend of butter and shortening for drop cookies. The butter just tastes better, but the shortening keeps the cookies softer and shapelier.

By: chocolatechic

chocolatechic — Wed, 28 Nov 2007 15:33:01 +0000

I would strongly encourage you to look at coconut oil as well. It has many health benefits. It does not turn to fat in your body, it lowers cholesterol, etc…

http://www.coconut-connections.com/