Kitchen

[californiamomofthree]

Hi again! I promise, I do bake quite well lol, but I've always wondered...how come some recipes call for butter, some for oil, and some for Crisco/shortening? Mainly, I'm curious about the reason shortening would be specifically called for??? Can butter or margerine be substituted for Crisco? I'm just curious since I really never have Crisco on-hand and here and there I come across recipes I want to bake, but don't attempt to without having Crisco and of course, I forget by the time I actually go to do my grocery shopping.

Thanks for any input! :-)