Can I use butter or vegetable oil in place of shortening? I have been baking for years and have never used crisco. Alll my recipes still come out great. One of the cake recipes on F52 calls for it and I do no twant to use crisco. What would be the major difference if I used butter or oil and what is the best substitution for such a change?
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
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