if a peanut butter recipe call for vegetable oil 1/3 cup and I only have 1/4 cup can I melt crisco shortening and add to the vegetable oil.
Yes, you can substitute lard or shortening for butter or vegetable oil in cookies, as long as you realize the resulting cookies will not have a buttery taste. Crisco has a butter flavored shortening that works and tastes quite well, although you might consider the health risks of the partially hydrogenated oils in any shortening. Lard is a fine substitute, with good flavor results. You can also replace the butter flavor with additional vanilla or other flavor extracts.
When you're baking cookies, if you use shortening instead of butter, your cookies come out higher. They don't spread as much as they do with butter, so your cookies turn out like the ones in the pictures instead of flat.
No, use the same amount.
Shortening, such as Crisco, is made from vegetable oil.
vegetable shortening (CRISCO)
Brand name for solid vegetable shortening.
shortening adds lipids or fats to tenderize the flour.
Shortening is called so because it shortens the gluten strands in flour. Shortening is any kind of solid fat, i.e. vegetable shortening (like Crisco), lard, butter, or margarine.
In the baking goods section of any decent grocery store.
Absolutely, in fact, there are entire diets based solely off of crisco shortening. Crisco does not contain certain nutrients so vitamin pills are advised. Over consumption of crisco can lead to large fat deposits in the lower back.
Yes, you can melt shortening and use in a cake recipe. It will change the texture and possibly add heaviness to the cake, but it will still be good.
I wouldn't because shortening is made of butter and water, so i would use milk. I tried this in my cookies and they turned out not too oily and not too sweet. If you are high on sugar and want to use it, then go for it! ANSWER: Shortening is a semi-solid fat (such as Crisco) that can be made of animal or vegetable derivation. It tends to give a softer finish to baked goods than butter does, and can usually be substituted in any recipe. I would not recommend using it for shortbread, however. Butter is best for that.