I have a recipe that calls for melting margarine, adding brown sugar, and boiling a few minutes before pouring it over matzah boards. The problem is that the ma
I have a lot of butter & margarine and looking for ways to keep it for longer time. Will freezing them change melting point, flavor, or anything that could
According to the Wikipedia article on shortening, it seems as though margarine is considered shortening. Has anyone substituted margarine for shortening in any
http://www.topsecretrecipes.com/Pizza-Hut-WingStreet-Traditional-Chicken-Wings-Copycat-Recipe.html has a copycat recipe for Pizza Hut's hot sauce (you can't see
What properties of margarine makes it better as a schmear in cinnamon rolls? According to an online source: The oil-based fat holds up better than butter un
I am making Danish puff and also mini cream puffs. When I make them with butter, they are coming out thinner and flatter, spreading out. they should be high and
I know that Margarine / Shortening are usually softer than butter, but what other differences are there? Can I just melt the butter and call it good or will thi
There's a cookie recipe I'm going to make that calls for 3/4 cup unsalted butter, melted and 1/2 teaspoon salt. We use I Can't Believe It's Not Butter as a subs
I'd like to try this bete noir recipe, but it's for Passover. I'd like to make it parve (dairy free). I'm thinking about substituting butter with margarine (w
Does heating up margarine in a pan makes it lose calories since more than half of it evaporates? Ex: using 1/4 of margarine and heating it up with onions. Will
I want to make puff pastry, can i use natralite butter for making the same?
It occurred to me that since margarine can be made by emulsifying fats with a suitable level of saturation with water to simulate butter, and
Since the ingredients of margarine tend to be vegetable oil hydrogenated to be firm, is there any point in using it over vegetable oil in baking where it will b