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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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2
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Posted:
Apr 11, 2008 10:49 PM
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I agree with most of those here if it calls for shortening use shortening. Just dont try to keep it in the fridge or near the stove my friend made that mistake and got some nasty results. I got a frantic call on her husbands birthday that she had a disaster. It ended with a damaged cookie sheet and cookies that the dog turned his nose up to. If you are new to baking, remember it should be stored at room temperature.
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91
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Posted:
Apr 5, 2008 9:49 PM
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They have shortening available in MA
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180
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Posted:
Mar 28, 2008 9:54 AM
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We live in MA.
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47
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Posted:
Mar 28, 2008 9:29 AM
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There are some "healthier" alternatives to vegetable shortening, but even Crisco has, in some if not all of their types, eliminated trans fats.
There are just some recipes that don't taste the same without shortening. Better to make them for special occasions than make something inferior.
In this case, reading the labels and buying better quality will make a difference.
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13
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Posted:
Mar 23, 2008 8:56 PM
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I agree...crisco is the answer. And by the way..even if it is "clear" to you...it might not be to them. The only stupid questions are the ones not asked!
Back to the crisco thing...I have found that using lard in pie crust makes the ultimate pie crust ever! Flaky and tasty every time!
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1,106
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Posted:
Mar 7, 2008 8:07 PM
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Hi, I don't want to start a war here,  . but, for the most part I have found that shortning is shortning. I have used generic and Crisco and in most baking recipes they taste the same. I have found that you do need to read the 'ingredents label', for some reason generic brands sometimes have "animal fat added" and you don't want that.
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1,965
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Posted:
Feb 17, 2008 10:07 PM
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if it calls for shortening, use crisco.
butter will produce good results, but its not the same.
i think its really a matter of preference.
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4
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Posted:
Feb 17, 2008 7:31 PM
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I hope you got through the recipe ok using Crisco. Did you know the easy way to measure and convey it into your measuring cup is to use your liquid measure cup, Subtract the amount needed for the recipe from 1 cup, fill the liq measure with the resulting quantity of cool water and spoon the crisco into the water until it reaches the 1 cup mark, pour off the water and add the crisco to the recipe. (If recipe calls for 1/4 cup crisco, put 3/4 cup cool water into the liq measure cup and add crisco til it reaches the 1 cup mark) 
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Posts:
493
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Posted:
Dec 20, 2007 11:39 AM
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> I find that really hard to believe.>
No need to be nasty. If she's new to baking, why would she know what shortening is? It's not as common in recipes now as it used to be.
If you don't want to buy a huge tub, Crisco also makes shortening 'sticks', with the measurements printed along side the foil wrapper - similar to a stick of butter or margarine. It will keep forever, so don't worry about buying more than you need.
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180
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Posted:
Dec 20, 2007 11:25 AM
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I always have to substitute because my husband suffers from fainting spells whenever he sees a package of Crisco.
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Posted:
Dec 20, 2007 11:00 AM
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> well the recipe
> calls for shortning. I didn't know what that was
First of all, I find that really hard to believe. You are an adult, after all.
It means you should use shortening. Could this be any clearer?
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24
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Posted:
Dec 20, 2007 10:28 AM
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When a recipe calls for shortening, that's what it means...solid crisco or something like that...if the recipe calls for butter or margarine, then it would specify that...you won't get the results you are looking for...
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Posted:
Dec 19, 2007 7:48 PM
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I think that you would want to use the shortning b/c it gives the cake a different texture than butter would. You can find shortning in any grocery store on the ailse that has the vegetable oil- Crisco is a great brand
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Posted:
Dec 19, 2007 5:08 PM
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I"m trying this new cake recipe, I got it from my daughters book, called Thunder Cake, well the recipe calls for shortning. I didn't know what that was so I asked my MIL, and she said that i should just use margaine or butter better. what do you guys think?
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