Substitute for the Shortening?!
1/2 cup shortening
1/2 cup brown sugar
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup chopped nuts
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
Thoroughly cream shortening and sugars; add egg and beat well!. Add vanilla and nut meats!.
Add sifted dry ingredients; mix well and shape in rolls, 1 1/2 inches in diameter!. Roll in waxed paper!.
Chill several hours or overnight!. Slice 1/4-inch thick!.
Bake on greased cookie sheet in oven at 375oF for 10 minutes or until lightly golden around the edges!.
Yield: 4 dozen
______________________________________!.!.!.
How unhealthy is the shortening in this recipe and what can I substitute it with!?Www@FoodAQ@Com
1/2 cup brown sugar
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup chopped nuts
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
Thoroughly cream shortening and sugars; add egg and beat well!. Add vanilla and nut meats!.
Add sifted dry ingredients; mix well and shape in rolls, 1 1/2 inches in diameter!. Roll in waxed paper!.
Chill several hours or overnight!. Slice 1/4-inch thick!.
Bake on greased cookie sheet in oven at 375oF for 10 minutes or until lightly golden around the edges!.
Yield: 4 dozen
______________________________________!.!.!.
How unhealthy is the shortening in this recipe and what can I substitute it with!?Www@FoodAQ@Com
Answers:
Shortening versus butter: about the same health wise
your only using 1/2 c for 49 cookies that mean there is very little shortening or butter per cookie!.!.!.you do the math
Substitute 1 cup butter or margarine for 1 cup regular or butter-flavored shortening!.
DO NOT substitute vegetable oil for shortening when recipe calls for melted shortening!.
Shortening, 1 cup * 1 cup minus 2 tablespoons lard
(used in baking) * 1-1/8 cups butter or margarine
(decrease salt called for in recipe by
1/2 teaspoon)Www@FoodAQ@Com
your only using 1/2 c for 49 cookies that mean there is very little shortening or butter per cookie!.!.!.you do the math
Substitute 1 cup butter or margarine for 1 cup regular or butter-flavored shortening!.
DO NOT substitute vegetable oil for shortening when recipe calls for melted shortening!.
Shortening, 1 cup * 1 cup minus 2 tablespoons lard
(used in baking) * 1-1/8 cups butter or margarine
(decrease salt called for in recipe by
1/2 teaspoon)Www@FoodAQ@Com
an equal amount of (unsweetened) applesauce can normally replace butter/shortening/oil!. It will change the cookie to a sweeter, more cakey dough bite rather than a crisp, tasteless, buttery wafer, so be prepared for something different than your old-fashioned cookie!.
as for health, 1/2 cup of shortening is 900 calories (outrageous, isn't it!?) whereas 1/2 cup unsweetened applesauce is 50 calories, so for that difference alone it's most certainly worth it!.Www@FoodAQ@Com
as for health, 1/2 cup of shortening is 900 calories (outrageous, isn't it!?) whereas 1/2 cup unsweetened applesauce is 50 calories, so for that difference alone it's most certainly worth it!.Www@FoodAQ@Com
Gotta go with the butter!.
Lard second choice!.Www@FoodAQ@Com
Lard second choice!.Www@FoodAQ@Com
NOT UNHEALTHY at all!.!.Www@FoodAQ@Com
You can use any fat that is solid at room temperature (70 degrees), such as lard or butter!. Shortening is a hydrogenated fat, making it unhealthy!. As far as calories go, teaspoon for teaspoon, they all have the same number of calories!.
Trans fatty acids are partially saturated (or partially hydrogenated) fats that do not occur naturally in foods, except in small quantities in some dairy products!. The process of hydrogenation oils causes liquid oil to become a solid at room temp---shortening and margarine, for example!. These modified fats are used to make some foods creamier and to extend their shelf life!.
New findings by America's Institute of Medicine of the National Academy of Sciences claim that there is no known safe intake amount of artery-clogging transfatty acids in the diet!. This news may soon result in the Food & Drug Administration requiring the listing of trans fatty acids on food nutrition labels!.
Studies have shown that butter (or lard) is preferred to vegetable shortening, but serving portion is the key!. 1/2 cup of shortening divided into 48 equal parts is a reasonable portion if you only eat one!.Www@FoodAQ@Com
Trans fatty acids are partially saturated (or partially hydrogenated) fats that do not occur naturally in foods, except in small quantities in some dairy products!. The process of hydrogenation oils causes liquid oil to become a solid at room temp---shortening and margarine, for example!. These modified fats are used to make some foods creamier and to extend their shelf life!.
New findings by America's Institute of Medicine of the National Academy of Sciences claim that there is no known safe intake amount of artery-clogging transfatty acids in the diet!. This news may soon result in the Food & Drug Administration requiring the listing of trans fatty acids on food nutrition labels!.
Studies have shown that butter (or lard) is preferred to vegetable shortening, but serving portion is the key!. 1/2 cup of shortening divided into 48 equal parts is a reasonable portion if you only eat one!.Www@FoodAQ@Com