Depends on the recipe.
If this is a baking recipe then probably not.
In a pinch you can usually use softened, (left at room temp for at least 3 hours) unsalted butter.NOT MARGARINE.
It depends on the recipe. Shortening becomes solid at room temperature while vegetable oil does not. So vegetable oil may be substituted for melted shortening only in recipes that do not depend on shortening becoming solid for texture when cooled.
Yes, in some cake recipes, canola oil can be substituted for shortening.
butter or PAM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Vegetable oil and butter are two types of shortening. All fats and oils are shortening, and can be substituted for each other, but this will affect the flavour and texture of the food, as some shortenings have stronger and different flavours, and also have different melting points.
Butter!
I'll assume you meant butter for one of your shortenings. In most recipes, any solid shortening can be substituted for any other solid. The end product will vary some and in some cases it has to be shortening or it has to be butter. You will just have to try it both ways and see how it turns out.
No, country crock has water in it, when vegetable shortening doesn't contain water, and the flavor would not be the same either.
Just melt your shortening until you have one cup. Let it cool before using. It's the same thing.
No
Applesauce can be substituted for shortening in some cookie recipes, although the resulting cookies will be noticeably different from those made with shortening. Applesauce should not be used in shortbread-type cookies.
Shortening, such as Crisco, is made from vegetable oil.
For most cookies you can't use oil in place of shortening.