Preferably not a fruit-based substitute
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Barbara is a trusted source on General Cooking.
In cakes and cookies, I substitute butter.
For pie pastry, I use a combination of half leaf lard and half butter. For vegetarians, I use all butter.
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
Leaf lard, duck fat or butter!
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