Kitchen

[house cat]

3/4 cup shortening (part butter or margarine)

I don't understand. Am I to use part Crisco and part butter?

I'd appreciate it if someone could clarify.

Thank you.

[kittyloo]

yes, that's what it means.

[house cat]

Thank you, kittyloo. I have out one stick of butter and 1/4 cup shortening.

[Jessa9]

I have already used all butter when the recipe said that and it turned out fine.

[blueroses47]

Yes, it means a total of 3/4 shortening, but it's recommending some butter or margarine for the "butter" flavor.

Crisco, butter, margarine are basically interchangable, but the Crisco/shortening provides more flakiness, less flavor and the butter or margarine provides more flavor, less flakiness.

That's why many baking recipes call for a combo, as in many pie crust recipes.

[house cat]

Thanks, ladies. I was wondering why use Crisco at all.. that explains it!

[Deadeye Daisy]

If making pie crust, ice cold cubes leaf lard and unsalted butter is about THE best combo.

[lolakimono]

There is also a butter flavored Crisco.

[Pook]

It depends on the recipe if you decide to change it. I have one cookie recipe that for the shortening it needs 1/3 of the amount in butter, margarine and Crisco or else the dough is unmanageable and tough. It took me years to figure this out. The recipe said you can use any of them but it was awful making them until I hit on this formula. So when you do substitute it may not come out as good.

[house cat]

I'm making pinwheel cookies from my new BC Cooky Book. The dough looks nice so far.