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Old 03-25-2009, 01:39 PM   #11
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I was in the grocery store a few months ago looking

for the Trans Fat Free Crisco. Only regular was on the shelf, I located the manager and he went over to the shelf to help me find it and there was only one type of Crisco available. When we looked at the can, guess what. It is the Trans Fat Free Crisco, just packaged as regular old Crisco.
I realize that trans fat free products can and do have small amounts of trans fat in them, but they are still lower in trans fat that the regular products. Use the Crisco, and don't worry about the health aspects.
The cookies won't taste the same with butter.
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Old 03-25-2009, 03:05 PM   #12
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I made my Italian Christmas cookies that called for Crisco, melted, this past holiday, but I used lard. I bought leaf lard (you can get it at a butcher) and rendered it. It keeps literally forever in the fridge.

I have to say that the lard resulted in a much more tender cookie than I ever got with the Crisco.
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Old 03-25-2009, 03:11 PM   #13
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And lard makes the best pie crust also. Even a

little bit of lard in the crust makes a big difference.
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Old 03-25-2009, 03:27 PM   #14
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Quote:
Originally Posted by Lizannd View Post
little bit of lard in the crust makes a big difference.
Amen to that. and also in biscuits.
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Old 03-25-2009, 03:34 PM   #15
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Question Making biscuits

Okay, so I'm making biscuits for dinner. It calls for Crisco, but I don't have any. Will cold cut in butter work just as well..or maybe not "just" as well, but will it do? Thanks
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Old 03-25-2009, 03:36 PM   #16
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Originally Posted by JenLee09 View Post
Okay, so I'm making biscuits for dinner. It calls for Crisco, but I don't have any. Will cold cut in butter work just as well..or maybe not "just" as well, but will it do? Thanks
Does the recipe call for any water? I know it was mentioned that on the Crisco site, there's a conversion chart. I'll see if I can find the link.
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Old 03-25-2009, 03:52 PM   #17
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I've never used butter, only lard or Crisco, but I don't see why not.
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Old 03-25-2009, 04:00 PM   #18
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Exclamation Recipe

Quote:
Originally Posted by Callisto in NC View Post
Does the recipe call for any water? I know it was mentioned that on the Crisco site, there's a conversion chart. I'll see if I can find the link.
Ingredients:

Crisco® Original No-Stick Cooking Spray•2 cups White Lily® Self-Rising Flour•1/4 cup Crisco® All-Vegetable ShorteningOR 1/4 stick Crisco® All-Vegetable Shortening Sticks•3/4 cup milk or buttermilk, plus additional as needed

I love, love, love these white lily biscuits. Always used the Crisco, but I can't get to the store today. I really hope the butter will work. What do you think? Is it worth atleast a try?
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Old 03-25-2009, 06:36 PM   #19
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JenLee, this thread is a couple of years old so you might not get an answer to your question (about the Italian recipes). If you take a peek at the top left corner you will see Post Date so you will be able to tell how current the discussion is.

BTW, if you DO get an answer I will be reading it along with you. I'd love to get some of those recipes too! Welcome to DC.
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Old 07-18-2011, 05:53 PM   #20
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Quote:
Originally Posted by Lizannd View Post
little bit of lard in the crust makes a big difference.
Unfortunately, even if you just use a little bit of lard, you can't share the baked goods with any of your Jewish or Muslim friends.
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