I do a 50/50 usually half butter and half "Crisco", help. This is a recipe is for a danish and I have tweaked it and made it my own and everyone likes it, that being said I want it to stay light and rise (the recipe has yeast in it also), without taking away the flavor or rising properties in it. Can anyone help.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)