"Melba's Jammin'" > wrote in message
...
> 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.


How about just butter? Or does the combination of both make it better? I
could get copha, or look for other solid vegetable fats to use, if I need
to. We may well have Crisco here, I've just never looked. I've always used
butter for pastries.

Thanks


Jen