On 07/06/2012 3:12 PM, ImStillMags wrote:

> please don't buy butter flavored crisco. Use a butter blend
> product that has both margerine and butter in it instead. Butter
> flavored crisco has a way too pronounced butter "flavor"....it's vile.

I used it a couple times to make Empire Cookies.... because that is what
the recipe called for. They were pretty darned good.

On Jun 7, 2:08*pm, Jim Elbrecht > wrote:
> *ImStillMags > wrote:
>
> -snip-
>
>
>
> >please don't buy butter flavored crisco. * * Use a butter blend
> >product that has both margerine and butter in it instead. *Butter
> >flavored crisco has a way too pronounced butter "flavor"....it's vile.
>
> Wow-- I disagree with you on that one. * * I like the flavored Crisco
> better than the 'Smart Balance' -- and some other one I bought by
> mistake once.
>
> I use it to pop popcorn sometimes-- also use it for pie crust & in
> cookies I want to veganize for my daughter. * No complaints here.
>
> Jim

maybe it's my taste buds, but I can't hack that flavored
crisco ....blech.

On Thursday, June 7, 2012 3:54:32 PM UTC-6, ImStillMags wrote:
> On Jun 7, 2:08*pm, Jim Elbrecht > wrote:
> > *ImStillMags > wrote:
> >
> > -snip-
> >
> >
> >
> > >please don't buy butter flavored crisco. * * Use a butter blend
> > >product that has both margerine and butter in it instead. *Butter
> > >flavored crisco has a way too pronounced butter "flavor"....it's vile.
> >
> > Wow-- I disagree with you on that one. * * I like the flavored Crisco
> > better than the 'Smart Balance' -- and some other one I bought by
> > mistake once.
> >
> > I use it to pop popcorn sometimes-- also use it for pie crust & in
> > cookies I want to veganize for my daughter. * No complaints here.
> >
> > Jim
>
> maybe it's my taste buds, but I can't hack that flavored
> crisco ....blech.

All artificial butter flavor is gross IMHO...it should be banned.

sf wrote:

>I guess I have to buy some butter
> flavored Crisco then because that
> ingredient seems to be the biggest
> difference between recipes that I can
> see. I won't let it go to waste because
> my friend's 90 something YO MIL
> makes the world's best pie crust and
> she claims she just follows the recipe on
> her can of Crisco.

That's the only type of shortening mom ever made pie crust with and it
was soooo flaky and delicious, and therefore, I followed suit. It
doesn't even have to be butter-flavored, as just regular Crisco works
great too.

My oatmeal cookies are not flat and spread way out on the sheets as they
bake...they are chewy, and they are "humpy" looking on the top (not sure
if you'd call it "puffy" though) but that's exactly the way I like them.
Have tried other recipes for oatmeal cookies, but are either too crisp
for my liking, or fragile and break easily, so don't store good, and I
want to be able to chew mine without them crumbling apart.

Judy

ImStillMags wrote:

>please don't buy butter flavored crisco. *
>Use a butter blend product that has both
> margerine and butter in it instead. Butter
> flavored crisco has a way too
> pronounced butter "flavor"....it's vile.

Hmmmmmm...that's all I've used for years and much prefer it over regular
Crisco. I use it for all baking and cooking that calls for shortening,
and don't at all detect a 'vile' flavor. I love the taste and smell of
it, and the results from using it. <shrug>

Judy

Jim wrote:

>Wow-- I disagree with you on that one. *
>I like the flavored Crisco better than the
> 'Smart Balance' -- and some other one I
> bought by mistake once.

>I use it to pop popcorn sometimes-- also
> use it for pie crust & in cookies I want to
> veganize for my daughter. * No
> complaints here.


Same here...my hubby and I much prefer it over anything else along that
line we've ever tried, and always have perfect results, and find it the
best for baking and cooking.

Judy

sf wrote:
> On Thu, 7 Jun 2012 10:56:55 -0800, (Judy Haffner)
> wrote:
>
>> Nancy wrote:
>>
>>> Real butter would make them crispier;
>>> oleo would make them softer. I haven't
>>> used Crisco in decades, so I don't know
>>> what that result would be like. I use the
>>> recipe on the Quaker Oats container if I
>>> want more flat, crispy cookies. I use my
>>> mom's oatmeal cookie recipe (with
>>> raisins) if I want a puffier one. The QO
>>> recipe is probably too sweet for some
>>> people.
>> I like the recipe off the Quaker Oats box, but prefer the one that use
>> to be on the Mother's Oats box, and that is the one I posted here. I
>> don't even think they have them anymore, but I remember as a kid, mom
>> always let me dig the dish out that was in the box with the oats, and
>> was always something different.
>>
>> There are some cookies that are best with all butter, such as cut out
>> sugar cookies, Spritz, Shortbread, or any rich buttery cookie, but there
>> are some I prefer using shortening in (my recipe calls for all
>> shortening and I use nothing but butter flavored Crisco) but even some
>> cookies are better with HALF butter and half shortening, so they don't
>> spread out so much and get so crispy, which I don't care for in either
>> peanut butter cookies (use all shortening in them also) chocolate chip
>> cookies (use half butter and half shortening most of the time, as don't
>> care for them with all butter) and also oatmeal. I like a chewier
>> texture, I guess, and shortening achieves the 'right' degree of
>> chewiness to my liking. I rarely use margarine for anything, as most
>> never have it on hand.
>>
>> I think the Mother's Oat recipe is impossible to beat, and is the one my
>> kids grew up on, and still enjoy to this day, as do the grandchildren
>> now, even the ones that won't eat raisins by themselves, but will in the
>> cookie!
>>
>>
> I guess I have to buy some butter flavored Crisco then because that
> ingredient seems to be the biggest difference between recipes that I
> can see. I won't let it go to waste because my friend's 90 something
> YO MIL makes the world's best pie crust and she claims she just
> follows the recipe on her can of Crisco.
>
Maybe you can find unadulterated lard. Shortening by and large
replaced lard, so perhaps they work about the same in baked goods.

--
Jean B.