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Old 12-13-2007, 03:17 PM   #11
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I had some of that at one time, but it got stale and rancid from stitting around too long and hardly being used, so I had no choice but to throw it all away. I'll get some more when I go shopping again later this month.

Yeah, guess I forgot about that, also. It's also availible in stick form like butter and margerine is
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Old 12-13-2007, 03:22 PM   #12
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Today I am putting my hot baking sheets outside to cool fast. Very windy it helps....
Except if I don't watch it I'll have to hunt thru the cornfield nextdoor for them....
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Old 12-13-2007, 03:36 PM   #13
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When a recipe calls for butter, I do my best to not microwave it to liquid. Ideally, I like to have the butter at room temperature when making the recipes. Otherwise, I microwave it and take it out just as I see it starting to melt. Bottom line, I like the butter just soft enough that it will blend.

Good luck!
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Old 12-13-2007, 04:37 PM   #14
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Butter-flavored Crisco might be good for making cookies, but there's nothing like getting that real down-home buttery taste in freshly-baked cookies. Like no other.

Buttter is also astronomically exspensive, so you are stuck between a rock and a hard place.

The same thing can also be said for vanilla or any other extract! Pure extract is ten times better over fake, but pure vanilla extract is also ridiculously expensive! Butter and vanilla go hand in hand when it comes to baking. Their fake look-alikes tend to "wear off" and you're left with no-flavor cakes and cookies.

To me, it's probably better to spend the extra bucks and get pure quality,
rather than putting all that time into baking and have inferior quality. There is just no comparison!
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Old 12-14-2007, 06:14 AM   #15
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Bleack!!! (YUK)
Crisco bad!!!!
Fake Vanilla bad!
I'm broke but that's 2 places I won't ever save my pennies!!
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Old 12-14-2007, 08:46 AM   #16
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Yeah, when I bake, I don't skimp back!

You'd want the true flavor of your freshly baked goodies to come through. Even young children know the difference in taste.

The thirteen-year-old who I know who lives in the neigborhood, I saw him in the store one day. He wanted a slice of pound cake, but wouldn't get it. I asked him why and I was socked! His reply was; "There's no butter and vanilla in it."

For a 4-oz bottle of vanilla extract, the largest bottle in the supermarkets, it costs $9.00.

A pound of butter costs about $4.00. But I'm not going to settle for the fake stuff. No way!
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Old 12-14-2007, 08:55 AM   #17
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Wow I don't miss the east coast!
$2 or 2.50 for butter, Sam's club has a big vanilla for $12
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Old 12-14-2007, 08:59 AM   #18
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I should probably claify that I when I mentioned using Crisco you only put a touch of it in with your real butter. It usually isn't enough to affect the flavor. My mother tried it once and they flew off the table at the church banquet, I'm not sure anybody noticed it at all. However, if you don't like the idea, don't use it, keeping the dough and sheet chilled should work fine.
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Old 12-14-2007, 09:17 AM   #19
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I kind of tend to stay away from it because it has hydrogenated vegetable oil - a form of transfat. Which health officials are saying is very unhealthy. But I guess it wouldn't hurt to use it now and then. I'm just too afraid that it might end up going rancid again before I get the chance to use it all up.

Suziquzie, I once did that. I was visiting my youngest brother in Fort Myers one year and I went with him to Sam's Clud and bought that big bottle of vanilla extract and a big container of baking powder.

Took a long time to use it. So much so, that it began losing its pleasant aroma. But I used it all. I was $8.00 back then. Still have the baking powder, and it's still good.

But I always try to keep the two most important extracts on hand - vanilla and lemon. When either bottle is half-empty, I get more.
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