In article >,
"Jen" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Jen" > wrote:
> >
> >> "Melba's Jammin'" > wrote in message
> >> ...
> >> > In article >,
> >> > "Jen" > wrote:
> >> >
> >> >> Is Crisco a solid shortening? Is butter or margarine a good
> >> >> substitute?
> >> >> Or
> >> >> is vegetable oil a better idea?
> >> >>
> >> >>
> >> >> Jen
> >> >
> >> > I believe your Copha is about the equivalent. It's solid, hydrogenated
> >> > vegetable fat.
> >>
> >>
> >> Thanks
> >>
> >>
> >> Jen
> >
> > You're welcome. If you're baking cookies, you'll have a different
> > outcome and taste if you use butter instead of Crisco/shortening. I
> > rarely, if ever, substitute oil for solid shortening in baking.
>
>
> Actually it's for your pie dough.
>
> Jen

DO NOT USE VEGETABLE OIL IN THE RECIPE. You need a solid fat to cut in.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller - blahblahblog -
12/3, Christmas Cookies!; Barcelona 12-2 (you might have
to scroll down to find it.

http://jamlady.eboard.com