I find fat free sour cream to be a nice sub for shortening, although I never
tried it in anything that requires a lot of it (i.e. cake).
> Date: Fri, 1 Sep 2000 08:45:27 -0400 (EDT)
> From: brendaindetroit@xxxxxxxxx (dixie dumplin)
> I was wondering
> what do you do in the case that a recipe calls for shorting such as in
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