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Old 09-28-2007, 10:08 PM   #11
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My advice is to remember the two most important words any man in a relationship needs to know: "Yes, Dear."
True words of wisdom!!
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Old 09-28-2007, 10:33 PM   #12
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Eight words, Andy ....

"Yes, dear"
"Yes, Mom"
"Yes, Grandma"
"I'm sorry ....."
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Old 09-28-2007, 10:45 PM   #13
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As always, you've covered all the bases!
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Old 09-29-2007, 11:15 AM   #14
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No, Jennyema - the amount of fat is the same in the two on a volume to volume substitution .... but Shirley and Alton would both make me sit in the corner for not remembring this until your question:

You have to adjust the liquid content to compensate for the differences between the two - shortening is fat and air, butter is fat and water. Using US measurements (1 cup = 16 Tablespoons, 1 Tablespoon = 3 teaspoons) ... the factor is 1.5 teaspoons liquid per 1/4 cup. If you are substituting butter for shortning you subtract that amount of liquid from the recipe, if your substituting shortning for butter you add that much water.

So, in this case of swapping 3/4 cup butter for 3/4 cup shortning - Ally should reduce the liquid in the recipe by 4.5 teaspoons (or 1 Tablespoon plus 1.5 teaspoons).
thanks for the help...but it got a little confusing...
the recipe ask for 1 1/2 cups water and 3/4 cup shortening so i should add 4.5 teaspoons of water if i sub the shortening for butter???
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Old 09-29-2007, 03:46 PM   #15
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Originally Posted by Ally
thanks for the help...but it got a little confusing...
the recipe ask for 1 1/2 cups water and 3/4 cup shortening so i should add 4.5 teaspoons of water if i sub the shortening for butter???
If a recipe calls for shortening and you use butter - you subtract liquid.
If a recipe calls for butter and you use shortening - you add liquid.

For your recipe that calls for 3/4 cup shortning and 1-1/2 cups water - if you use butter you would use 3/4 cup butter and 1-1/2 cups MINUS 4.5 teaspoons water.
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Old 09-30-2007, 06:50 AM   #16
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thanks for correcting me...
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