Hairy wrote:
> "Melba's Jammin'" > wrote in message
> ...
> > In article >, "Hairy"
> > > wrote:
> >
> > > "Sheryl Rosen" > wrote in message
> > > ...
> > > > I have to make 2 13x9" pans of brownies Saturday. (As Barb
> > > > says---boys and girls! One with nuts, one without)
> > > >
> > > > The recipe I use is basically Barb's, minus the baking soda. Which
> > > > means each pan uses half a pound (2 sticks) of butter and 4 ounces
> > > > of unsweetened chocolate. (also 2 cups sugar, 4 eggs, and a few
> > > > other things, too).
> > > >
> > > > Butter is nearly $4 a pound this week!!!!
> > > >
> > > > I know what to expect with cookies when subbing margarine for
> > > > butter...cookies with butter tend to be flatter, a little crisper,
> > > > margarine in cookies yields a higher, slightly more tender cookie.
> > > > Butter flavor Crisco is actually my choice for chocolate chip and
> > > > oatmeal raisin cookies, because I like a taller,crunchy cookie and
> > > > that yields the best result for my taste. But brownies? I had no
> > > > idea what the difference would be, texture-wise, between the two
> > > > fats.
> > > >
> > > > My thought to economize slightly on the brownies was to use 1 stick
> > > > of butter and one stick of margarine per pan. (rather than 2 sticks
> > > > of butter).
> > > >
> > > > I searched and searched on the web and couldn't find any
> > > > documentation on this subject: the effects of butter vs. margarine
> > > > on brownies. Plenty on cookies, but nothing on Brownies.
> > > >
> > > > So after nearly an hour of Googling...I decided to do something
> > > > drastic. I made a half-batch of my regular brownie recipe, and used
> > > > half butter and half margarine.
> > > >
> > > > They are in the oven, about half-way done.
> >
> > > You remind me of my elderly inlaws. They'll drive 40 miles to buy gas
> > > that is 1 or 2 cents per gallon cheaper than local.:-)
> >
> > >
> > > Dave
> >
> > Huh? What'd she say to make you say that? What'd I miss?
> >
> > Barb
>
> Her first post in this thread, apparently. Her expressed intent was to save
> less than 2 dollars by substituting two sticks of margarine for two sticks
> of butter. She then baked a half batch of brownies to see if it would work
> as well. All things considered, how much did she save?
>
> Dave


Short term perhaps not much, but long term her savings could be
significant -- especially if she bakes brownies frequently. Watch the
pennies and the pounds take care of themselves.

Alexis