Onceuponatime Posted March 11, 2011 Share Posted March 11, 2011 I know this is a small thing in a world of momentous events but...I Love Butter. :crying: I suspected for a while but I was in denial. So, after some experimentation on myself it became quite clear that I must give it up. Only 48 hours without butter and my skin looks sooo much better. If I eat butter, I'm breaking out by nightfall and the next morning my forehead feels like a Braille primer . The strange thing is milk doesn't bother me at all. I haven't completely tested cheese yet. So, I can substitute oils for just about every time I use butter, except toast and cookies. I guess I can live without buttery goodness on a piece of hot homemade bread, even though I don't want to. But what about cookies? I refuse to use margarine. I really don't want to use shortening either. Coconut oil is not very easy to work with when it is cold, and it is too liquid when warm. So my burning question is: What do you use to make cookies if you can't have butter? I really don't want to give up those as well. Quote Link to comment Share on other sites More sharing options...
unsinkable Posted March 11, 2011 Share Posted March 11, 2011 I know this is a small thing in a world of momentous events but...I Love Butter. :crying: I suspected for a while but I was in denial. So, after some experimentation on myself it became quite clear that I must give it up. Only 48 hours without butter and my skin looks sooo much better. If I eat butter, I'm breaking out by nightfall and the next morning my forehead feels like a Braille primer . The strange thing is milk doesn't bother me at all. I haven't completely tested cheese yet. So, I can substitute oils for just about every time I use butter, except toast and cookies. I guess I can live without buttery goodness on a piece of hot homemade bread, even though I don't want to. But what about cookies? I refuse to use margarine. I really don't want to use shortening either. Coconut oil is not very easy to work with when it is cold, and it is too liquid when warm. So my burning question is: What do you use to make cookies if you can't have butter? I really don't want to give up those as well. Butter flavor crisco (This is a joke -- If butter gives you acne, stop rubbing on your face. :D) Quote Link to comment Share on other sites More sharing options...
Shelly in IL Posted March 11, 2011 Share Posted March 11, 2011 When I was young and at home, that is all my mom ever bought. The cookies came out great! What about butter flavored Crisco-type sticks? While not butter, all of these things make very good baked goods. Quote Link to comment Share on other sites More sharing options...
Snickerdoodle Posted March 11, 2011 Share Posted March 11, 2011 Dairy is the worst, but sugar is right up there too. Ditch the cookies. :grouphug: Quote Link to comment Share on other sites More sharing options...
Onceuponatime Posted March 11, 2011 Author Share Posted March 11, 2011 Dairy is the worst, but sugar is right up there too. Ditch the cookies. :grouphug: Ack! Life is not fair. Does sugar contribute to acne too? Quote Link to comment Share on other sites More sharing options...
Onceuponatime Posted March 11, 2011 Author Share Posted March 11, 2011 (This is a joke -- If butter gives you acne, stop rubbing on your face. :D) I guess I should do that too. :D Quote Link to comment Share on other sites More sharing options...
plansrme Posted March 11, 2011 Share Posted March 11, 2011 butter-flavored Crisco makes the best sugar cookies. I hide it under the produce and organic dairy products in my cart, but really, it makes a fine cookie that can be cut out easily and doesn't lose its shape. I use the recipe that comes in the package, or I am sure it is on their website. I have not used it for other cookies, but it would be worth a shot. Also, for a spread for toast and such, I Can't Believe It's Not Butter Light is yummy. Terri Quote Link to comment Share on other sites More sharing options...
JumpyTheFrog Posted March 11, 2011 Share Posted March 11, 2011 So my burning question is: What do you use to make cookies if you can't have butter? I really don't want to give up those as well. My husband prefers to use Spectrum brand Palm Shortening in his cookies. It's made from palm oil and isn't hydrogenated like Crisco and has no other additives. The flavor is more "neutral" tasting than coconut oil and it doesn't melt as easily. My husband says cookies brown up more easily and look nicer when he uses it instead of butter. Quote Link to comment Share on other sites More sharing options...
Brilliant Posted March 11, 2011 Share Posted March 11, 2011 Butter flavor crisco (This is a joke -- If butter gives you acne, stop rubbing on your face. :D) That's what I thought when I read the thread title - Why on earth is she rubbing it on her skin?? Quote Link to comment Share on other sites More sharing options...
Belacqua Posted March 11, 2011 Share Posted March 11, 2011 I feel guilty even admitting this, as I've been rather stridently Anti-Margarine for years, but Earth Balance margarine is goooood. It really does taste like butter. No trans-fats, either, if that's a concern. I've baked with it, and it works pretty well. Quote Link to comment Share on other sites More sharing options...
gardening momma Posted March 11, 2011 Share Posted March 11, 2011 (This is a joke -- If butter gives you acne, stop rubbing on your face. :D) :iagree: My first thought too. :D Quote Link to comment Share on other sites More sharing options...
MyLittleWonders Posted March 11, 2011 Share Posted March 11, 2011 I feel guilty even admitting this, as I've been rather stridently Anti-Margarine for years, but Earth Balance margarine is goooood. It really does taste like butter. No trans-fats, either, if that's a concern. I've baked with it, and it works pretty well. We are dairy free, and Earth Balance works well here too. Quote Link to comment Share on other sites More sharing options...
LittleIzumi Posted March 12, 2011 Share Posted March 12, 2011 Huh. That's how some of ds's possible allergies manifest. Anyway. Dd is allergic to dairy, & we cook with Smart Balance Light. Earth Balance is also fabulous. Blue Bonnet Light is okay. Quote Link to comment Share on other sites More sharing options...
LibraryLover Posted March 12, 2011 Share Posted March 12, 2011 (edited) That's hilarious. After I read online about all the people secretly judging my cart, I now make sure that when I buy Pringles once a month (or less!!) that they are hidden under a large leafy bunch of organic kale (which I *never* put in a plastic produce bag! ;) ) I'm just glad that I don't have to use a government food card. "My tax dollars should not go to pay for a pmsing woman needing a salt and preservatives fix!" and all. butter-flavored Crisco makes the best sugar cookies. I hide it under the produce and organic dairy products in my cart, but really, it makes a fine cookie that can be cut out easily and doesn't lose its shape. I use the recipe that comes in the package, or I am sure it is on their website. I have not used it for other cookies, but it would be worth a shot. Also, for a spread for toast and such, I Can't Believe It's Not Butter Light is yummy. Terri Edited March 12, 2011 by LibraryLover Quote Link to comment Share on other sites More sharing options...
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