Hi, Do any of you use Spectrum brand shortening instead of Crisco? I recently tried bought some. I've tried a little bit (though forgot what I used it for) and didn't find a baking difference. I'm slowly switching to Spectrum only since it's not hydrogenated.
Here's the link, http://www.spectrumorganics.com/index.php?id=87 please let me know if you've tried it and what you all think. I found mine in the natural section of Krogers.
I've used it a lot in frosting! I hate the taste of crisco (the mouth film it leaves behind... bleck!), and I hate all the hydrogonation. I've never used it in baking becuse I don't ever bake with shortning. In frosting I usualy add a little butter or Earth Balance (a non-dairy, non-hydrogonated margerine) to add a little flavor.
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