Guest guest Posted December 11, 1999 Report Share Posted December 11, 1999 I don't much save recipes that call for over a coupla tablespoons of shortening... (bad for the ticker with all that hydrogenated fat).... but I wonder if applesauce might work here......say, 1/2 cup applesauce and 1/4 cup shortening? I've had luck in replacing applesauce with most stuff....think I'll try that thick applesauce we made not long ago. Can't hurt. Wonder: could I replace the shortening with butter?? I always wonder that.... can one just always replace the shortening for butter?? I always think NO, for some reason. Anybody know? Brenda * Exported from MasterCook * Big Softies (Cookies) Recipe By :No author listed Serving Size : 36 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup boiling water 1 cup raisins 1 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3/4 cup vegetable shortening 3/4 cup granulated sugar 2 eggs 1 1/2 cups oatmeal -- uncooked (quick-cooking or old-fashioned oatmeal) Pour boiling water over raisins. Let stand 10 minutes. Drain raisins, reserving 1/4 cup liquid. Sift together flour, baking soda, salt, cinnamon and nutmeg into a bowl. Add shortening, sugar, eggs and reserved liquid. Beat until smooth, about 2 minutes. Stir in raisins and oatmeal. Chill dough at least 1 hour or more. Preheat oven to 350 degrees. Push by tablespoonfuls onto greased cookie sheets. Bake about 15 minutes. Cool on a rack. Source: " Oregonian FoodDay, December 7, 1999 " S(MC formatted by): " Brenda Adams (adamsfmle) & posted mc-rec & veg-rec 12/99 " - - - - - - - - - - - - - - - - - - - Per serving: 103 Calories (kcal); 5g Total Fat; (41% calories from fat); 2g Protein; 14g Carbohydrate; 10mg Cholesterol; 45mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Makes 3 dozen large cookies Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 1999 Report Share Posted December 12, 1999 Brenda, I always replace shortening with light margarine or, in some instances, a vegetable oil. Guess I have a strange palate because I really don't notice the difference. I haven't used shortening in years - not even in bread. I have friends who are gourmet cooks, and they just shake their heads at how I dare to ignore and/or replace ingredients that are high in cholesterol and saturated fat. ;o) Brenda Adams [adamsfmle] Saturday, December 11, 1999 6:01 PM mc-recipe; veg-recipes Big Softies (Cookies) Brenda Adams <adamsfmle I don't much save recipes that call for over a coupla tablespoons of shortening... (bad for the ticker with all that hydrogenated fat).... but I wonder if applesauce might work here......say, 1/2 cup applesauce and 1/4 cup shortening? I've had luck in replacing applesauce with most stuff....think I'll try that thick applesauce we made not long ago. Can't hurt. Wonder: could I replace the shortening with butter?? I always wonder that.... can one just always replace the shortening for butter?? I always think NO, for some reason. Anybody know? Brenda * Exported from MasterCook * Big Softies (Cookies) Recipe By :No author listed Serving Size : 36 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup boiling water 1 cup raisins 1 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3/4 cup vegetable shortening 3/4 cup granulated sugar 2 eggs 1 1/2 cups oatmeal -- uncooked (quick-cooking or old-fashioned oatmeal) Pour boiling water over raisins. Let stand 10 minutes. Drain raisins, reserving 1/4 cup liquid. Sift together flour, baking soda, salt, cinnamon and nutmeg into a bowl. Add shortening, sugar, eggs and reserved liquid. Beat until smooth, about 2 minutes. Stir in raisins and oatmeal. Chill dough at least 1 hour or more. Preheat oven to 350 degrees. Push by tablespoonfuls onto greased cookie sheets. Bake about 15 minutes. Cool on a rack. Source: " Oregonian FoodDay, December 7, 1999 " S(MC formatted by): " Brenda Adams (adamsfmle) & posted mc-rec & veg-rec 12/99 " - - - - - - - - - - - - - - - - - - - Per serving: 103 Calories (kcal); 5g Total Fat; (41% calories from fat); 2g Protein; 14g Carbohydrate; 10mg Cholesterol; 45mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Makes 3 dozen large cookies To post to list: " Veg-Recipes " To contact List Owner: " Veg-Recipes-owner " Subscribe or Un through ONElist site: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 1999 Report Share Posted December 12, 1999 Brenda, I'm with Melva - I would definitely replace the shortening with butter - when a recipe calls for creaming shortening and sugar, butter will always work - when it is just calling for a 'fat', but the procedure isn't necessary to the end, you can substitute oil (and certainly part applesauce) Quote Link to comment Share on other sites More sharing options...
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