"John Kuthe" > wrote in message
...
> On Tue, 24 Jun 2014 12:57:14 -0700 (PDT), Nancy2
> > wrote:
>
>>I use half oleo or one-third oleo and the rest butter for the shortening
>>in my CC cookies, only because the
>> oleo keeps them from getting too crispy; can't really tell the difference
>> in taste. And we don't have CC
>>cookies real often, so I don't worry about it.
>>
>>N.
>
> Yes, vegetable and animal fat produce slightly different texture
> results in baked goods, and either or a combination of both can be
> used to produce the desired results without too much if any difference
> in flavor.
>
> But I'd never eat "oleo" on a cracker or bread, or lobster, broccoli,
> asparagus, etc. but I love butter on them! For the flavor. In fact
> when my son wazs quite young, he told me that he liked my broccoli but
> not his mom's. I asked him if his mom put butter on her broccoli and
> he said no. And I said "That's why you like mine, I do!" Important
> culinary lesson!

My friend made Spritz with margarine. The texture was fine but the flavor
was not. People kept asking me why my Spritz looked the same as hers but
had better flavor? That was why.