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Re: Substitute for lard or shortening

"Yesterday is history, tomorrow is a mystery, but today is a gift... that's why they call it the present."

If it is a recipe that needs a cold, solid fat, such as a piecrust or other pastry, I would use real butter.  Martha's wonderful pate brisee pie crust uses butter and it is fantastic.  But I agree with Kay on the applesauce thing... for something like zucchini bread, etc. I replace half of the oil with applesauce.


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