I came across a baking recipe I would like to try. The recipe calls for shortening. Is there something else I could use in place of same for baking? How healthy(?) is shortening? Since, I've never cooked with Crisco or lard, I did some poking around on the web, and got lost in descriptions of trans-fats being lowered in Crisco etc - or sub 1/2 butter and 1/2 margarine. What do you use for shortening in a baking recipe? Any input/advice from the bakers out there is appreciated TIA.