What May be used to Replacement for Shortening in Baking Biscuits - Nutrition | NoahStrength.com (2024)

Here is a simple Chocolate Chip Cookie Recipe. \n\nThe dough from this recipe can be used to make different types of cookies. Instead of chocolate chips you can use butterscotch chips, peanut butter chips, white chocolate chips and many more. \n\nRecipe:\n3/4 cup white sugar\n3/4 cup brown sugar\n1 cup shortening\n2 eggs\n1 tsp baking soda combined with 1 T. hot water\n1 tsp vanilla\n1 tsp salt\n2 1/2 cups flour\n1 cup chocolate chips\n\nInstructions:\n\nCream sugar and shortening.\nAdd eggs, baking soda in water, vanilla, salt, flour and chocolate chips. \nBake for 8-10 minutes at 350F.

FULL RECIPE ► https://bit.ly/2P2rWWp\nSUBSCRIBE ► https://www.youtube.com/c/BakerBettie?sub_confirmation=1\nBETTER BAKING SCHOOL ► https://betterbakingschool.com/\n————————————————————————–\nPRODUCTS USED IN THIS RECIPE (affiliate links)\nPastry Cutter: https://amzn.to/2Dl2chV\nWire Whisk: https://amzn.to/2ywUFHR\nRubber Spatula: https://amzn.to/2pOJKVR\nRound Cutters: https://amzn.to/2Jy2YrN\nTall Cake Pan: https://amzn.to/2Dmvixc\nPastry Brush: https://amzn.to/2Qaf9xr\n—————————————————————————\nFOLLOW ME ON: \nFacebook: http://www.facebook.com/bakerbettie\nInstagram: http://instagram.com/bakerbettie\nEmail Subscription: https://bit.ly/2RJS1ZA\nWebsite: http://BakerBettie.com\n————————————————————————–\nINGREDIENTS: \n2 cups (240 gr) all-purpose flour\n1 TBSP baking powder\n1/4 tsp baking soda\n1 1/4 tsp kosher salt\n6 TBSP (85 gr) cold unsalted butter (cut into small pieces), or lard, or shortening\n1 cup (237 ml) buttermilk (*see note for substitution)\n————————————————————————–\nToday I am showing you how to make biscuits using the Biscuit Mixing Method. This mixing method will help us create biscuits that are incredibly flaky and tender. You can use butter, shortening, or lard to make these biscuits. \n\n*WATCH THE WHOLE QUICK BREAD SERIES: https://bit.ly/2SnRN9b\n*READ THE FULL ARTICLE HERE: https://bit.ly/2P2rWWp\n*RECIPE FOR BUTTER BISCUITS: https://bit.ly/2wLyfVK\n*RECIPE FOR LARD BISCUITS: https://bit.ly/2P4gn0N\n\n#biscuitrecipe #bakerbettie #baking

So here’s a question for you: Who among us doesn’t love a freshly-baked chocolate chip cookie? If you hand anyone a plate of these tempting treats, they’re sure to go full-blown Cookie Monster on you nom-nom-nom, as the kids like to say.\n\nIn fact, chocolate chip cookies are such a favorite that it’s hard to believe they haven’t been around since the dawn of mankind. Curiously, these delightful snacks only date back to the 1930s, where they were invented at a restaurant called the Toll House and yes, that’s precisely why they’re often referred to as Toll House cookies. So now you know.\n\nYou probably also know that the original recipe the one you’ll find printed on bags of Nestle chocolate chips is already just about perfect. Still, there are lots of ways to improve on the classics, usually by switching up one magic ingredient. Lucky for you, Handle the Heat blogger Tessa Arias took it upon herself to test the most popular ingredient tweaks for the classic chocolate chip cookie. She replaced butter with shortening, substituted cake or bread flour for all-purpose flour, and added cornstarch or an extra egg yolk.\n\nThe verdict? The secret ingredient that made the very best chocolate chip cookies was the same one endorsed by celebrity chef Alton Brown: Namely… bread flour.\n\nIt’s true: Bread flour makes for the thickest, chewiest cookies on the planet, and Arias strongly suggests that you substitute at least half the all-purpose flour for bread flour when making your chocolate chip cookies. But if you don’t use any all-purpose flour, you might need to adjust the proportions a little bit. Her recipe calls for using 1 cup plus 2 tablespoons of all-purpose bread flour in place of 1 cup of all-purpose flour.\n\nAlton Brown’s famous chewy chocolate chip cookie recipe also calls for using only bread flour, which is measured in ounces 12 of them, to be exact; approximately 2 and 1/3 cup. He even helpfully uses a puppet to help explain why this is.\n\nThanks for clearing that up! Meanwhile, Brown assures us that the bread flour will help you attain \”extra chewiness\” in your cookie, and everyone will be thrilled with the results.\n\nAccording to Baker Bettie’s Baking 101, bread flour has the highest amount of protein of any of the most commonly used types of baking flour the others being all-purpose flour, cake flour, self-rising flour, and whole wheat flour. In the baking process, extra protein translates to extra gluten and gluten is what creates that highly desirable \”extra chewy factor.\”\n\nThat’s why bread flour is a smart swap for regular all-purpose flour. Bettie also has her own scientifically-formulated recipe for chocolate chip cookies that are chewy, yet thin. This recipe calls for using bread flour as the only type of flour in the whole recipe.\n\nBettie also provided a few other tweaks for added chewiness in a blog post about the science behind chocolate chip cookies: For example, you can use more brown sugar than white sugar in the cookie recipe. Or you can eliminate one egg white and add two tablespoons of milk in its place. You can also choose to melt the butter instead of creaming it. Want to know why? It’s because melting the butter releases water which, when combined with the bread flour, creates yet more gluten.\n\nChocolate chip cookies are a beautiful thing in their original form but the recipe can certainly be tweaked if you want to try improving on perfection. The website Food52 claims:\n\n\”Cornmeal adds a slight grit and texture to the batter. Toffee echoes, and repeats back, the earthy sweetness of brown sugar without adding too much extra sweetness.\”\n\nLast but not least, a little sea salt helps tie the whole thing together. Meanwhile, the craft beer website The Beeroness posted a recipe for chocolate chip cookies flavored with chai spices, molasses, and, you guessed it: beer.\n\nThe Daily Meal also offered up a bunch of over-the-top cookie recipes that include all sorts of wild ingredients think trail mix, Rice Krispies, cashews, toasted marshmallows, Nutella, and pistachios. They don’t suggest putting all these add-ins in the same cookie recipe… but there’s no reason you can’t give it a try, you wild animal.\n\nOr better yet, why not come up with your own over-the-top spin, whipping up chocolate chip cookies that are chock full of pecans, bacon, and a bit of bourbon? The possibilities are truly endless.\n\n#Cookies #Recipes #Dessert\n\nRead the full article here: https://www.mashed.com/165824/the-secret-ingredient-you-should-be-using-in-your-chocolate-chip-cookies/

3/4 cup Crisco butter flavor shortening\n1 1/4 Cup light brown sugar\n2 tablespoons milk\n1 tablespoon vanilla extract\n1 egg\n2 cups all purpose flour\n1 teaspoon salt\n3/4 teaspoon baking soda\n1 cup semi sweet chocolate chips\n1 cup coarsely chopped walnuts (optional)\n\n\nHeat oven to 375°F. Beat shortening, brown sugar, milk and vanilla in large bowl with a mixer on medium speed until well blended. Beat in egg. Stir flour, Salt and baking soda in medium bowl. Gradually beat in to creamed mixture until just blended. Stir in chocolate chips in it.\n\nDrop by rounded measuring tablespoonfuls 3 inches apart onto baking sheet.\n\nBake 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Remove to wire rack to cool completely. \n\nThis recipe yielded 24 cookies total.\n\nThanks for watching��������‍��

Next time you find yourself in a pinch while baking, remember this ratio for substituting butter for shortening. \nOur best pie recipes: http://www.myrecipes.com/pie-recipes/

Everything you’ve ever wanted to know about vegetable shortening; its birth from a cotton byproduct, why people use it, why it’s called \”shortening,\” and whether or not it’s going to kill you.\n\nSOURCES IN ORDER OF APPEARANCE\n\nRecord of Wallace McCaw’s 1905 trademarks for shortening and soap: https://library.si.edu/digital-library/book/annualreportofco1905unit\n\nShort bio of Wallace McCaw and info on the McCaw-Massee house in Macon: https://books.google.com/books?id=JSpiW4kx6WsC\u0026lpg=PA120\u0026ots=UxB0FwUYKd\u0026dq=massee%20mccaw\u0026pg=PA117#v=onepage\u0026q=massee%20mccaw\u0026f=false\n\nHistory of hydrogenation and the invention of vegetable shortening: https://lipidlibrary.aocs.org/resource-material/scientific-milestones-in-lipid-research/the-battle-over-hydrogenation-(1903-1920)\n\nSoap scene from \”Fight Club\” (1999): https://youtu.be/spDiEh9P6P8\n\nOxford English Dictionary entry on shortening: https://www.oed.com/view/Entry/178605?rskey=WqbXwA\u0026result=2#eid\n\nOED entry on \”short\” (culinary definition is #20): https://www.oed.com/view/Entry/178579?rskey=pGX0dM\u0026result=1\u0026isAdvanced=false#eid\n\n1915 book on soils and manures: https://books.google.com/books?id=76ZBAAAAIAAJ\u0026pg=PA157\u0026lpg=PA157\u0026dq=%22short+manure%22\u0026source=bl\u0026ots=Sl6Iq6OSdH\u0026sig=ACfU3U0EO4PZrKwdmQPG4nYzuFja_Jz3bQ\u0026hl=en\u0026sa=X\u0026ved=2ahUKEwjL_JXr65vkAhULA6wKHTYpDhIQ6AEwDXoECAkQAQ#v=onepage\u0026q\u0026f=false\n\n1994 commentary in the American Journal of Public Health raising concern about trans-fats: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1615057/\n\n2006 New England Journal of Medicine meta-analysis showing the danger of trans-fats (not free): https://www.nejm.org/doi/full/10.1056/NEJMra054035\n\nI Can’t Believe it’s Not Butter ad from 1996: https://youtu.be/xszIaNpYILY\n\nU.S. Food and Drug Administration policy on partially hydrogenated oils, including deadlines and extensions: https://www.federalregister.gov/documents/2018/05/21/2018-10714/final-determination-regarding-partially-hydrogenated-oils\n\nWorld Wildlife Fund for Nature position on palm oil: https://www.worldwildlife.org/industries/palm-oil\n\n2018 article in Therapeutic Advances in Cardiovascular Disease raising some health concerns about interesterified fats and pointing out the lack of labeling requirements: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5933641/\n\nDr. Sarah Berry at King’s College: https://www.kcl.ac.uk/people/dr-sarah-berry\n\nDr. Berry’s 2017 article, \”What are interesterified fats and should we be worried about them in our diet?\”: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5497165/\n\nGRANDMA SJORSTROM’S RECIPE FOR PEANUT BLOSSOM COOKIES (slightly adapted by me)\nMakes about 4 dozen cookies\n\n14 oz package of Hershey’s Kisses, unwrapped\n3 1/2 cups flour\n2 teaspoons baking soda\n1 teaspoon salt\n2 cups sugar and a dab of molasses (or 1 cup white sugar and 1 cup brown sugar)\n1 cup butter-flavored shortening (or 1/2 cup softened butter and 1/2 cup unflavored shortening)\n1 cup peanut butter\n2 eggs\n4 tablespoons milk\n2 teaspoons vanilla\nsugar for coating\n\nPre-heat oven to 375 F. Cream sugar and fats, then mix in all the other ingredients except for the chocolates. Form dough into 1-inch balls and roll them in a bowl of sugar before placing them on parchment-lined baking sheets. They won’t spread much, so you should get at least a dozen per sheet. Bake for 10-12 minutes, until they’ve spread and started to crack. As soon as you pull them out of the oven, gently press a chocolate into the center of each cookie. As Grandma Sjorstrom says, \”MAKE EVERY YEAR.\”

Visit: http://www.buzzle.com/articles/shortening-substitute.html\nDo you know there are some substitutes for shortening which can be easily found in your kitchen? This video will help you in gathering those items which can be used as a substitute for shortening. The most common substitute for shortening is butter or margarine. It can be used while baking cakes, cookies or any such items. You can also opt for vegetable oils like peanut and olive oil. Applesauce and animal fats like lard are also good substitutes for shortening.