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Old 08-27-2008, 02:47 PM   #11
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Were did the recipe come from?
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Old 08-27-2008, 02:59 PM   #12
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isn't margarine the same as shortening? i have crisco in the house, think i should use that instead?
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Old 08-27-2008, 03:39 PM   #13
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it came from a friend. who isn't thin !
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Old 08-27-2008, 03:42 PM   #14
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I have a recipe that is basically the same. It calls for 1 cup Butter, no salt, and 1 cup chocolate Chips. Other than that everything else is the same. I have never used margarine in this recipe so I don't know if that will change anything. I've used Land o Lakes Margarine in other cookie bar recipes and not had any problems. Even my shortbread cookies came out fine.

The only thing that I recommend is waiting longer to swirl the choc. chips. It could take up to 10 min. for them to be melted enough to swirl properly. So just watch.

I was just wondering if the recipe was pre-printed like out of a book or hand written and could have been mis-written.
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Old 08-27-2008, 03:48 PM   #15
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margarine is hydronated oil (basiclly oil mixed with air and chemicals)

shortening is like butter but cheaper and usually made from animal fat
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Old 08-27-2008, 04:01 PM   #16
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Shortening is made from Vegetable Oil and is essentially 100% fat compared to 80% butter and margarine.

Lard is made from pig fat and is best used in making soap.
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Old 08-27-2008, 04:06 PM   #17
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good point my bad.

but shortening does have closer properties to butter then margarine does
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Old 08-27-2008, 04:13 PM   #18
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Yes it does you are correct. I use shortening in my chocolate chip cookie recipe I prefer it to recipes that call for butter.

So probably would work best in this recipe especially with dairy allergies. The butter flavored one.
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Old 08-27-2008, 04:14 PM   #19
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I think I might try this one day
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Old 08-27-2008, 04:18 PM   #20
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Me too. Experience is the best knowledge.
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