I usually use a soft non-dairy margarine of some sort. And usually not nearly as much as the recipe calls for <img alt="" class="inlineimg" src="/images/smilies/rolleyes.gif" style="border:0px solid;" title=""> But I'm weird about things. You more or less just have to experiment.<br><br><br><br>
...Unless someone else knows of a steadfast shortening-substitution rule. I just like to experiment <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title="">
Well, there is a non hydrogenated vegetable shortening that is made by Spectrum. It works pretty well.<br><br><a href="http://www.spectrumnaturals.com/organicshortening.html" target="_blank">http://www.spectrumnaturals.com/organicshortening.html</a>
I don't like the Spectrum shortening too much--it definitely has its own taste, which you can often taste in your baking. I use regular old coconut oil tablespoon for tablespoon for shorteing, and this doesn't leave a different taste, however, which is kind of weird, since, if I remember correctly, the ingredients of Spectrum shortening are cocnut oil, then palm oil. Maybe the palm oil has the strange taste.<br><br><br><br>
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