Hi Gail, it's possible that some of the brands of butter or margarine you're used to using have changed their formulas slightly. We recommend experimenting with different kinds until you find one that gives you the flavor, texture, and baking results you're looking for. We use Cabot Grade AA butter in the test kitchen and find that it's a reliable ingredient that bakes up beautifully. You might try looking for this butter to see if it helps. Kye@KAF

• Reply