You can use butter or margarine as a substitute for Crisco shortening in this recipe.
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.
You can safely substitute liquid oil for solid shortening in baking ONLY if the recipe calls for the shortening to be melted first. You can substitute butter or margarine for shortening ( 1 cup + 2 Tbsp for each cup of shortening). You can also substitute 1/2 cup applesauce or prune puree for each cup of shortening.
use butter flavored Crisco
But yes, in fact if you substitute shortening for butter in the tollhouse cookie recipe they will come out big and stay soft.
use butter flavored crisco You could use margarine. http://www.ukfoodies.co.uk has a delicious cookie recipe, this recipe has butter, but you could substitute it with margarine.
When a cake recipe calls for shortening, you can substitute it with butter or margarine for a richer flavor, but the texture may be slightly different. Vegetable oil can also be used, but it will change the cake's consistency and moisture level. If you have Crisco (a brand of shortening), it's the best direct substitute. Overall, the choice depends on the desired flavor and texture of the cake.
No, use the same amount.
You can use butter instead, although you really won't get the same texture as you'd get using Crisco. Oil does not work in Irish Soda Bread. You could try searching for an Irish Soda Bread recipe that doesn't include Crisco.
Yes, you can generally substitute butter for shortening in a recipe, but keep in mind that butter has a higher water content, which may affect the texture of the final product.
Butter or margarine can be used instead, adding a couple of extra tablespoons per cup of shortening called for in a recipe.
Yes. For a detailed discussion, read The Joy of Cooking or Harold McGee's On Food and Cooking.
I always use butter. You may want to adjust the salt in the recipe if not using unsalted butter.