DietitianInTraining
Sous Chef
I can't find an answer..
In the past, if I ever ran out of 'stick butter', and was wanting to make cookies, or some kind of dessert, i've always just used my margarine instead. I believe it always turned out alright, but can't remember for sure, since I havn't had to do it THAT often.
So?...
Would it mess up a recipe, if I used my "I can't believe it's not butter"... instead of regular, stick butter? I've tried googeling it, but havn't found an exact answer...
If I had butter flavored crisco, I would just use that. But I just recently used the last of it in my deep-fryer....
I wanna make Mama's Oatmeal Cookies!!!!!!! So what do you guys think??
In the past, if I ever ran out of 'stick butter', and was wanting to make cookies, or some kind of dessert, i've always just used my margarine instead. I believe it always turned out alright, but can't remember for sure, since I havn't had to do it THAT often.
So?...
Would it mess up a recipe, if I used my "I can't believe it's not butter"... instead of regular, stick butter? I've tried googeling it, but havn't found an exact answer...
If I had butter flavored crisco, I would just use that. But I just recently used the last of it in my deep-fryer....
I wanna make Mama's Oatmeal Cookies!!!!!!! So what do you guys think??