Constance
Master Chef
My dad grew up on a farm where all their dairy goods were fresh and homemade, so he never wanted anything but real butter. I remember big pitchers of fresh milk on my Grandma White's table. Since it hadn't been homogenized, the cream came to the top, and it was a treat to get a slurp of that fresh cream. When my Dad was growing up, they had no refrigeration to speak of, and they chilled the milk in the deep well.
My mom and Grandma Snarr used margarine and/or Crisco in their cookies and other baking, but real butter was always on the table.
In fact, I kind of got off butter as a young woman, because they always left theirs sitting out on the counter except in the hottest of weather, and it got runny and greasy tasting.
I keep a healthy, reduced fat tub margarine on hand, simply because it's handy for toast, garlic bread, and the like. I use mostly olive oil for cooking, but I often add a pat of two of butter for flavor. I use real butter for baking unless the recipe specifies otherwise, and with meals for baked potatoes, rolls, corn on the cob, etc.
My mom and Grandma Snarr used margarine and/or Crisco in their cookies and other baking, but real butter was always on the table.
In fact, I kind of got off butter as a young woman, because they always left theirs sitting out on the counter except in the hottest of weather, and it got runny and greasy tasting.
I keep a healthy, reduced fat tub margarine on hand, simply because it's handy for toast, garlic bread, and the like. I use mostly olive oil for cooking, but I often add a pat of two of butter for flavor. I use real butter for baking unless the recipe specifies otherwise, and with meals for baked potatoes, rolls, corn on the cob, etc.
