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Margarines
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Margarine is possibly the most-used butter substitute for baking cookies, cakes, doughnuts or just about anything else for that matter. Margarine can be used in the equal amount o... -
Shortenings
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Shortening and other solid fats are preferable to liquid oils in baking applications like cookies, pie crusts, and cakes to create a tender, flaky end product. Vegetable shorten... -
Oils
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Baking with oil is faster and easier than baking with butter. Baking with oil produces moist and tender baked goods. Baked goods made with oil have a long shelf-life and actually ...
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