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Re: Anyone still using Crisco?

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Posted by foodguy on September 10, 2007 at 21:56:34:

In Reply to: Anyone still using Crisco? posted by Jennifer on September 10, 2007 at 20:14:14:

From what I've read on this and other boards the problems with Crisco are on going. You might be happier to obtain a high ratio shortening to use in your recipe and not take a chance on a mishap. The high ratio is used just like Crisco in your recipe. I, too, no longer do cakes professionally, but do them now and again for family. I use the high ratio with great results. Dolores has the Alpine brand available at Sugarcraft.com-it's terrific stuff!

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: From what I've read on this and other boards the problems with Crisco are on going. You might be happier to obtain a high ratio shortening to use in your recipe and not take a chance on a mishap. The high ratio is used just like Crisco in your recipe. I, too, no longer do cakes professionally, but do them now and again for family. I use the high ratio with great results. Dolores has the Alpine brand available at Sugarcraft.com-it's terrific stuff!

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