Susan Reid, post author

October 5, 2014 at 1:05pm

Once again, i think it's all about the amount of water in the recipe. Melting the butter takes the water out of suspension, and it's more likely to cook off. I think if I were to go back after it again in the quest for Crisco avoidance I'd definitely try it with a mixture of butter and safflower oil. I'm not a fan of the taste of canola. Susan
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