| T O P I C R E V I E W |
| coloquilter |
Posted - Feb 24 2011 : 2:55:03 PM
Hi Ladies,
I have a recipe that I have made for years. Its a quick mix and is the basis for many things ( kind of like bisquick ). I am trying to eat better but this mix contains shortening.What would be a better choice to replace the shortening? I know butter and lard ( still LOTS of fat) but the really great thing about this mix is it will last on the shelf in an air tight container for about 12 weeks. Makes it really convienent for lots of really fast meals.
Any suggestions?
Susan |
| 3 L A T E S T R E P L I E S (Newest First) |
| graciegreeneyes |
Posted - Feb 25 2011 : 08:40:47 AM
Spectrum Naturals brand makes an organic vegetable shortening.
Amy Grace
Farmgirl #224
"use it up, wear it out, make it do, or do without"
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| woolgirl |
Posted - Feb 25 2011 : 07:56:28 AM
I use coconut oil in place of butter and shortening in most of my baking.
Farmgirl #1947 |
| Melina |
Posted - Feb 25 2011 : 07:16:43 AM
I have a recipe for a similar baking mix and I'm sure you can leave out the shortening. It's just there for convenience and will actually keep longer without it. Then put shortening in when you actually mix into a recipe. You will have to do the math and figure out how much to add, based on how much you would have put in the original mix and how many cups of dry ingredients you used in the original mix. The refrigerator (or freezer) shelf life of the dry mix will be lengthened because there is no shortening to go rancid.
The morning breeze has secrets to tell you. Do not go back to sleep.
Rumi |
