"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cookies
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-20-2006, 12:06 PM   #1
Assistant Cook
 
Join Date: Dec 2006
Posts: 2
Substitute for Crisco/Shortening in cookies

Hi!

I am going to try to make my mother's old cookie recipes tonight and I have a question.

The receipes are sort of old and they call for "Crisco" or "Spry". These products seem somewhat old fashioned to me....is it okay to still use those in the recipes? None of the recipes call for butter, but they call for Crisco. Should I make them as called for or subsitute something else for the shortening?

Unfortunately, Mom is no longer with us, so I can't ask her.

Thanks for your help!

__________________

Jim in Phoenix is offline   Reply With Quote
Old 12-20-2006, 12:23 PM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Crisco is still used very frequently. It is not something that was only used back in the olden days. I am not sure about Spry, but that might be something that is no longer used. I could be wrong about that though.

Feel free to use the Crisco in you recipe and enjoy the cookies you mom used to make.

Welcome to the site by the way.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 12-20-2006, 12:37 PM   #3
Assistant Cook
 
Join Date: Dec 2006
Posts: 2
Thanks for your help. This is a great site and I look forward to keeping up with the posts.

My recipes are also my Mom's Italian cookies. I noticed the post before mine was also in reference to Italian cookies.
Jim in Phoenix is offline   Reply With Quote
Old 12-20-2006, 01:02 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,648
Crisco and Spry are two different brand names for vegetable shortening. I don't think Spry is arpund any more. Use the Crisco.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-20-2006, 05:20 PM   #5
Senior Cook
 
Join Date: Mar 2006
Location: California
Posts: 270
I would use butter. Cost was the factor in the 50s and 60s but butter has a better flavor and no transfat. Oleo is almost 50% wateer now and called spread.
Swann is offline   Reply With Quote
Old 12-20-2006, 05:23 PM   #6
Head Chef
 
Shunka's Avatar
 
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
Use the Crisco; more than likely substituting butter or margarine would ruin the recipe because of the different melting temps they all have. I still use Crisco over any other vegetable shortening.
__________________
Polly aka Shunka....the Def Leppard crazy in AZ!!
Shunka is offline   Reply With Quote
Old 12-20-2006, 05:30 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,648
Using butter in place of shortening will result in flatter, thinner cookies.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-20-2006, 05:53 PM   #8
Head Chef
 
Join Date: Dec 2006
Location: Illinois/USA
Posts: 1,343
Those recipes may be listed in the Brand Name Recipe Collection cookbook. People used to make cookies with fat drippings from sausage or bacon. They let the grease settle and scrape off the clean from the top. We always used chicken grease for making french fries. The flavor is tops to any oil out there.
I can't remember life without crisco. It was always a must for pie crust. Besides butter or margarine, what are you using for shortening? Oil does not sub for shortening. Maybe yogurt or sour cream?
StirBlue is offline   Reply With Quote
Old 12-20-2006, 06:31 PM   #9
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
Spry is not longer available and has not been for many years.

But Crisco sure is and I would go with it.

My cholesterol is low and became that way by eating healthier than I used to.

But that does not mean I shun all fatty foods all of the time.

This is Christmas time and have tossed away my self imposed dietary restrictions for the interim (cannot really follow anything I feel forced to do, am a stubborn old bird).

But even when I am trying to be aware of what goes into me, would try Crisco if a recipe called for it.

Just my opinion.

And I am sure many here would love it if you would post the recipe.

Merry Christmas, Happy Hannukah and Holidays. God Bless.
auntdot is offline   Reply With Quote
Old 03-25-2009, 12:26 PM   #10
Assistant Cook
 
Join Date: Mar 2009
Posts: 7
Smile Italian Wedding Cookies...?

Quote:
Originally Posted by Jim in Phoenix View Post
Thanks for your help. This is a great site and I look forward to keeping up with the posts.

My recipes are also my Mom's Italian cookies. I noticed the post before mine was also in reference to Italian cookies.
Jim in Phoenix: my mom was raised in an ol Catholic Italian family & has been desperatley searching for a recipie that her grandmother used to make. The only description she has is that it took quiet a while to make, had a fruit filling & she believes that cream cheese was in the batter. Any ideas?

I would love to get some of your mothers recipes if you are one to share. Thanks for a newbie to the forums
JenLee09 is offline   Reply With Quote
Old 03-25-2009, 12:39 PM   #11
Senior Cook
 
Join Date: Sep 2004
Posts: 262
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.
Lizannd is offline   Reply With Quote
Old 03-25-2009, 02:05 PM   #12
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
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.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 03-25-2009, 02:11 PM   #13
Senior Cook
 
Join Date: Sep 2004
Posts: 262
And lard makes the best pie crust also. Even a

little bit of lard in the crust makes a big difference.
Lizannd is offline   Reply With Quote
Old 03-25-2009, 02:27 PM   #14
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
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.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 03-25-2009, 02:34 PM   #15
Assistant Cook
 
Join Date: Mar 2009
Posts: 7
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
JenLee09 is offline   Reply With Quote
Old 03-25-2009, 02:36 PM   #16
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
Quote:
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.
Callisto in NC is offline   Reply With Quote
Old 03-25-2009, 02:52 PM   #17
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
I've never used butter, only lard or Crisco, but I don't see why not.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 03-25-2009, 03:00 PM   #18
Assistant Cook
 
Join Date: Mar 2009
Posts: 7
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?
JenLee09 is offline   Reply With Quote
Old 03-25-2009, 05:36 PM   #19
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,223
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.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 07-18-2011, 04:53 PM   #20
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 8,447
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.
__________________

__________________
Welcome to Western New York, where the only kind of weather we have is inclement!
Sir_Loin_of_Beef is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:23 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×