dsi1 wrote:

>The reason you'd use stick margarine
> these days is because you don't want to
> use butter, shortening, or that 50%
> water emulsion material in your cooking
> or baking. I used to use Nucoa
> margarine for frying and baking
> because, back in the old days, butter
> was bad for your health. I suspect that
> one day it's gonna be bad for people
> once again.

Many moons ago, I also used Nucoa margarine for baking and cooking, but
then I switched to I Can't Believe It's Not Butter, and find I liked it
better.

However, for chocolate chip cookies, I do NOT like them made with all
butter, as I find they spread out too thin, and are harder and crispier,
which I don't find appetizing. I want my cookies to be in mounds and
more of a "chewy" texture, so I use the recipe on the Nestle's chocolate
chip package and use ALL shortening, or sometimes use half real (salted)
butter and the other half shortening. Many have complimented me on the
cookies and exclaim that they are better than their's and yet they use
the same recipe, so are perplexed.

They never last around our house long enough to ever freeze any...they
eat them warm right off the sheets even! Sometimes if I'm lazy, I spread
them into 15x10 inch sheet pan and make bars.

Judy