I have been replacing half (half a cup) of the butter called for by some cookie recipes with half a cup of shortening and have noticed that some of these cookies rise less than I expect. Is there ...
Some recipes says use butter or margarine, some say use butter and some say use margarine. My question is, can I always use butter or does margarine have some property that butter doesn't when baking? ...
In many recipes, mostly desserts, it is suggested that you can substitute oil with applesauce to reduce the fat content. But why applesauce? Is there something special about applesauce or are there ...