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Re: Substitute for lard or shortening

I've tried these with pretty good success: applesauce, applebutter, pureed prunes, bannanas (mashed) for about 3/4 of the indicated amount.  If what you are adding is sweetened reduce the sugar in the recipe.  In some recipes you get a little flavor of the fruit.  In yeast breads try using ricotta cheese.  Try using about a third less fat without substituting anything. Switch to oil for about 3/4 of fat (not as successful with pasteries, cakes & cookies, which may need more eggs or sugar).  The texture of baked goods is often heavier with the changes.  I've read that some cooks will use pastry and cake flours to compensate, or beat the egg whites, or add sugar (the last of which is a whole different problem!)   Kay


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