Butter or Margarine...?
@above31rubies (1863)
United States
May 12, 2008 6:23pm CST
What do you sue when a recipe calls for "butter". Do you make sure to get real butter or do you use one of the myriad of butter/margarine/one chemical away from plastic on the store shelf...? 
And do you use your preferred item across the board for baking...?
I use Blue Bonnet vegetable oil sticks for baking- and I use it for everything that calls for butter but not for spreading on bread or muffins, etc...for that I use "I can't believe it's not butter light".
I guess the health issues for butter, margarine, veg oil, etc has me all confused - I know none of them are healthy, no matter how you slice it (pun intended...haha) So I just stick with what I know and I like the flavor fine.
So, what do you prefer to use and why?
And do you use your preferred item across the board for baking...?
I use Blue Bonnet vegetable oil sticks for baking- and I use it for everything that calls for butter but not for spreading on bread or muffins, etc...for that I use "I can't believe it's not butter light".
I guess the health issues for butter, margarine, veg oil, etc has me all confused - I know none of them are healthy, no matter how you slice it (pun intended...haha) So I just stick with what I know and I like the flavor fine.
So, what do you prefer to use and why?1 person likes this
4 responses
@GreenMoo (11834)
•
16 May 08
I'm afraid that none of the butter substitutes taste like butter to me, and I'm not sure that I like the idea of all the chemicals in some of them either.
So I use butter for everything. I use it on my toast, for frying eggs and pancakes, and for baking. We do get through rather a lot of it!
The only time I buy cheap margerine it is to use as grease for the tin when I'm baking.
@Fishmomma (11377)
• United States
13 May 08
I use lactose free margarine of your two choices. I'm lactose intolerant, so avoid anything with dairy. I'll admit like some margarine on fresh homemade right out of the oven bread.
Many times I change the recipe and use applesauce, as its better for me. I'm losing weight and working on being as fit as possible.
@lilybug (21107)
• United States
13 May 08
I use part butter and part butter flavored Crisco when baking because the Crisco makes my cookies softer. When I am cooking other things I either use real butter or olive oil. I very rarely use stick margarine anymore. I like the taste of butter better.
