Skip to main content

Safer Alternative to Traditional Shortening??

Is there such thing as a safe shortening? One that isn’t full of transfats?? If anyone knows, please chime in here and point me in the right direction, please???

Comments

Diane said…
Why do you need shortening at all?
Mimi said…
I have found several pie crust/biscuit/scone recipes that specify shortening. I think you can just substitute equal amounts of butter, but I'm not sure.
Diane said…
I think so too - I haven't used shortening in years and years. Worth a shot anyway
Emmy Lou said…
a friend of mine was talking about this recently and she said through her reading that rendered lard is better for you than things such as crisco, but since we don't have an ethnic market around here you would probably have to render the lard yourself, which could take some time
KA said…
Hi Mimi,
I read somewhere about using coconut oil (naturally solid at room temp--not hydrogenated, so no trans fat). I have bought some for the shelf, but have not used it yet as I don't really use shortening very often. If you use it for frosting, it is supposed to add a mild coconutty taste. I will see if I can find where I first read about using it. Maybe the blog Volunteer Simplicity?
KA said…
More on Coconut Oil...
Mimi, I Googled 'coconut oil' and a whole slew of info came up. Here is a site for the brand that I bought at my health food store:
http://www.spectrumorganics.com/

Another site here has links to just about everything you care to know about it...click on thier 'research' link in the left column:
http://www.coconut-info.com/

BTW, the 'Choosing Voluntary Simplicity' blog apparently was not the place I was thinking of, but I really like the blog...excellent reading!
Sammie said…
Hi Mimi,

Butter should work just fine. You can also find margarine that is made from all olive oil which works very well in all kinds of baking. You can even make a lot of things just using olive oil.

Sammie

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

Gouda Mac and Cheese

IMG_1102, originally uploaded by All Things Mimi. Dev loves gouda cheese.
We had a hunk of it in our fridge.
So...I decided to make mac and cheese out of it.
Unfortunately, I wasn't going by a recipe, so I can't tell you exactly how I did it. I can give you a blow by blow, but that's about it.
I started by sauteeing an onion in olive oil and butter (if I had to guess at amounts, I'd say maybe a couple of tablespoons of butter and one tablespoon of olive oil). Oh- and I started boiling the elbow pasta. I boiled about half a pound of pasta for 8 minutes, then drained it.
Back at the cheese sauce...
After the onions had softened (about maybe 5 minutes), I added flour. How much? I have no idea- maybe a quarter cup? I let it cook like a roux for about 5 minutes. I added a little salt and a few drops of hot sauce at this point. I had managed to eek 2 cups of dairy liquid out of my fridge- I had about 1/2 cup of 2% milk, about 1 cup of half and half and maybe 1/2 cup of white wine. …