Substitute for shortening?!


Question: I am making peanut butter cookies and the recipe calls for shortening, which I don't have. Can anyone tell me a substitute for shortening?


Answers: I am making peanut butter cookies and the recipe calls for shortening, which I don't have. Can anyone tell me a substitute for shortening?

I only use butter I never use shortening

All of these are great substitutes for butter or shortening. You can't taste it in the cookies either, plus it cuts out alot of unnecessary fats.

applesauce (Applesauce can replace up to ? of the shortening in many recipes. Add with the liquid ingredients and reduce sugar in recipe if the applesauce is sweetened.)

pureed prunes (Pureed prunes can replace up to ? of the shortening in many recipes; it works especially well with chocolate. Add with the liquid ingredients.) OR

apple butter (Apple butter can replace up to ? of the shortening in many recipes, also reduce sugar in recipe if the apple butter is sweetened. Add with the liquid ingredients.)

fruit-based fat substitutes (Especially good when baking with chocolate; add with the liquid ingredients. For best results, substitute only 3/4 of the fat with this.)

ricotta cheese (This works well in many yeast breads that call for solid fat. Substitute measure for measure. For best results, substitute no more than 3/4 of the fat with this.)

bananas (mashed) (Substitute measure for measure.)

omit or reduce (In many recipes for quick breads, muffins, and cookies, you can reduce the amount of fat in the recipe by about a third without seriously compromising the quality.

oil (Avoid substituting oils for solid fats when baking cookies, cakes, and pastries; it will make the dish greasy and dense. If you must do so, substitute 3 parts oil for every 4 parts solid fat and consider increasing the amount of sugar and eggs in the recipe. Pie crusts made with oil aren't as flaky as those made with solid fat.)

Out of all the subs. butter is the healthiest although butter can't really be healthy. You could use lard or any fat solid.

For each cup of shortening, substitute two sticks of polyunsaturated margarine.

Margarine is often fat-free or at least reduced fat, where shortening is a solid white fat made from hydrogenated vegetable oil.

oil or vegtable spread, or margarine or just don't use it.
its not good for you..

Just use butter or margarine. If it says 1/2 cup of shortening substitute a stick of butter. Dont increase butter like someone else sauid

PEANUT BUTTER CHOCOLATE CHIP
COOKIES

2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
3/4 cup butter (softened)
1/4 cup peanut butter (Jiffy's the best)
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla extract
2 eggs
1 cup chocolate chips

Preheat oven at 350.
Combine flour, baking soda, and salt in a small bowl and set aside. Beat butter, sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition.

Gradually add flour mixture. Stir in Chocolate Chips.

If you make cookies, they cook for 11 to 13 minutes. If you want to make bars, they'll cook for 20 to 25 minutes.

1-2-3 PEANUT BUTTER COOKIE

1 cup peanut butter
1 egg
1 cup sugar (or 3/4 cup if you prefer it less sweet)

Preheat oven to 350°F.
Mix peanut butter, sugar, and egg together in a large bowl. After all the ingredients have been combined, roll the peanut butter mixture into 1 inch balls.

Place on an ungreased cookie sheet. Press down with a fork. Once the oven has pre-heated, put the cookies in the oven for 15 minutes. When they are done, let cool for 5 minutes.

After they have cooled, arrange on a plate and enjoy

hope these help. enjoy.





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