Help! I need healthy shortening substitutes...

I'm converting some of my grandmothers' and aunts' recipes, or trying to, and my aunt made this great Mississippi Mud Cake with shortening. That's Crisco. I need a healthier alternative. Any suggestions?

Also, my great-gran made these delicious cream cheese cookies with, again, a gob of Crisco. My best friend used to call them Crisco Cookies because, in spite of the name, Crisco and sugar are the main ingredients. Seriously, 2 cups of Crisco, 2 cups of white sugar, 5 cups of cake flour, 8 oz. of cream cheese, 2 eggs and 1 tsp vanilla.

Any thoughts on how to make this healthier?

Thanks, all,

Roxy

Um, maybe make something else?? Seriously, some recipes are best left alone and relegated to the once-every-five-years category.

Some recipes aren't worth trying to make healthy, and it might be better to just make something else that starts out healthy. I don't think that trying to transform Mississippi Mud Cake into a healthy dessert will be very satisfactory. There's only so much that applesauce can do.

Butter from grass-fed cows. Coconut oil is also naturally saturated.

A lot of times you can substitute applesauce for half the fat in cakes and cookies - they will be a little chewier and not as melt-in-your-mouth, but plenty acceptable to bring to a party, etc. I think if I were baking for holiday gifts I'd stay with full fat, though.

Did you try googling - healthy shortening replacement?

I don't understand the need to have a ton of sweets at the holidays. We're having Christmas dinner with Thom's parents. My MIL is making two desserts for 5 people, in addition to a big meal. Why?

The day after Christmas we're having my family Christmas party. My sister is making two different kinds of donuts and three different kinds of cookies. My other sister is bringing two other kinds of cookies. I've been told I'm on whoopie pie duty. Granted there will be like 30 of us there - but still. That's just dessert. There's also going to be baked beans, corn bread, a couple of different casseroles.

There is a reason the majority of my family is obese and on high blood pressure meds.

Tulip gave some great advice about just starting with something healthier. It may not be traditional, but you can always start your own traditions.

Veronica

Just don't do it. Even if you find a "more healthy" alternative to Crisco, you are left with a lot of white sugar and flour.

Taking real butter and whole wheat flour will make it a little healthier, but not better in regards of calorie intake.

There just is no real alternative to sugar, at least none that makes sense in terms of calories and healthiness.

I'd suggest that you take Butter as was written before, but leave the recipe alone otherwise. Better eat the good stuff if you really want to once a year than something that maybe resembles the Original somehow but not "really".

I know what I'm talking about... my family was on the diet/healthyness trip all my childhood. Instead of NOT baking cakes and cookies, they made different kinds of "strange tasting cake-lookalikes" that where neither really healthy nor really good. :rolleyes:

I agree, butter might work in place of the Crisco, but then you've only accomplished so much. You really can't mess with certain baked goods otherwise they become something else. Especially if these are family recipes that serve up a ton of emotional goodness with every bite!

I suggest portion control.

Try lard? Our great grandmas never had Crisco, they used lard or butter.

Our great grands worked hard, never heard of partially hydrogenated oils, walked everywhere, sugar was a rare treat which is why desserts were so spectacular. Lard is probably better for us than Crisco, it's a food made from real food, no partially hydrogenated stuff.

Start a new tradition with a dessert that's healthier like a fruit tart, or almond milk jello with fruit or lychee compote.

My Mom has tried to make her famous pies with alternatives but found nothing beat butter. Have a slice, have two, enjoy. It's history, it's your family, enjoy. They might not want to do intervals with you next week but suggest you all take a walk in the neighborhood to see Xmas lights. :D

Butter, lard or coconut oil, I'm afraid. I've never tried the coconut oil, and it melts at a lower temperature, so it may bake differently. I've used butter in place of shortening with good results.

If I remember correctly, you can substitute applesauce for liquid fats (melted butter or oil) in recipes.

Make it once a year and have one piece, and enjoy it.

Channlluv. I agree with a lot of folks, if you change it that much it's just not worth it.
You can make it a little healthier: Switch the flour for Spelt whole grain flour. It's an original grain (unlike whole wheat) and hasn't been genetically modified. Also bakes, one for one, the same as what your used to. It's all I use.
The sugar for organic unbleached turbinado. It's wonderfully rich in taste.
And the shortning for an un-hydroginated organic version. NO crisco!
All can be found at your local health food store.
It will not be less fatning, but it will be wonderful (in moderation). Wish I was there for a slice.

A co-worker and I are making lunch for the faculty and staff tomorrow (Wednesday). I'm doing a vegetarian chili and desserts for 25 - 30 people. That's why the two cakes. I think that will be enough.

Christmas Eve dinner and then Christmas Day dinner with the family will be for about 12 people each, but I only have to do casseroles and desserts for Christmas Day. And maybe bake some bread.

I have coconut oil at home. I had forgotten about it. I'll do a trial run recipe to see if it works. If not, I'll just go back to the Crisco and stick to the once-a-year plan with added intervals (thanks, Trek!).

We've had a lot of fruit tarts and such from Trader Joe's already -- this is for Lunch Bunch, that happens every Wednesday, and it's my turn tomorrow. I'll run over there and see what they've got that's seasonal and easy.

Thanks for all the very good advice, friends.

Roxy

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Originally Posted by channlluv

A co-worker and I are making lunch for the faculty and staff tomorrow (Wednesday). I'm doing a vegetarian chili and desserts for 25 - 30 people. That's why the two cakes. I think that will be enough.

Christmas Eve dinner and then Christmas Day dinner with the family will be for about 12 people each, but I only have to do casseroles and desserts for Christmas Day. And maybe bake some bread.

I have coconut oil at home. I had forgotten about it. I'll do a trial run recipe to see if it works. If not, I'll just go back to the Crisco and stick to the once-a-year plan with added intervals (thanks, Trek!).

We've had a lot of fruit tarts and such from Trader Joe's already -- this is for Lunch Bunch, that happens every Wednesday, and it's my turn tomorrow. I'll run over there and see what they've got that's seasonal and easy.

Thanks for all the very good advice, friends.

Roxy

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I have a tremendous sweet tooth and love anything made of fat and sugar....but at an office lunch, I'm overjoyed when dessert consists of something light and healthy. Otherwise, I get a food coma and I'm worthless the rest of the day. Of course I could just decline dessert, but you know how that goes. :rolleyes:

So, while I know it doesn't seem as festive, why not just serve fruit for dessert? You could provide a heathy yogurt based dip if people really feel like they need something uber sweet to go along with it. Or how 'bout some small pieces of dark chocolate?

Especially around the holidays, I just think there's a lot we can do as hostesses to encourage and offer healthier choices.

I've used good old-fashioned lard in place of shortening in family recipes, and it's generally worked pretty well. Not that lard is a health food, but at least it's a traditional fat, non-hydrogenated (but you do need to check the labels, some brands are partially hydrogenated).

some day, I'll get over my fear of large pots of hot oil and render my own lard-- the farmer I buy my pork from doesn't sell lard, but he's offered to let me have some of the raw materials for free...

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Originally Posted by Organic Goddess

You can make it a little healthier: Switch the flour for Spelt whole grain flour. It's an original grain (unlike whole wheat) and hasn't been genetically modified. Also bakes, one for one, the same as what your used to. It's all I use.

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Spelt is simply a variety of plain ol' wheat.

ETA: Plain old Triticum aestivum. Some folks think it deserves an add-on: Triticum aestivum var. spelta. Aka "wheat."

If you want something cholesterol free and not hydrogenated you could use the coconut oil that you already have or pick up some non-hydrogenated shortening. Earth Balance and Spectrum both make one and I've had great results with both. They would probably be the closed to crisco in flavor and profile. Butter has water in it which might affect the texture of the cookies (probably not too terribly).

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Originally Posted by Atlas

If you want something cholesterol free and not hydrogenated you could use the coconut oil that you already have or pick up some non-hydrogenated shortening. Earth Balance and Spectrum both make one and I've had great results with both. They would probably be the closed to crisco in flavor and profile. Butter has water in it which might affect the texture of the cookies (probably not too terribly).

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I forgot about Earth Balance.

Coconut oil apparently makes things taste vaguely of coconut, so keep that in mind when substituting.

Ghee!!!

palm oil is better for the heart and is supposed to be a great substitute for crisco. it doesn't have the coconut taste. I have some but haven't had a chance to try it. I believe it is medium chain fatty acids. Definitely better than trans fat :)

http://heavenlyhomemakers.com/whole-wheat-pie-crust

Reading this whole thread reminds me how long ago I have baked with butter. Of course for shortening that was...3 decades ago.

Have a great holiday luncheon party. :)

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Originally Posted by indysteel

I have a tremendous sweet tooth and love anything made of fat and sugar....but at an office lunch, I'm overjoyed when dessert consists of something light and healthy. Otherwise, I get a food coma and I'm worthless the rest of the day. Of course I could just decline dessert, but you know how that goes. :rolleyes:

So, while I know it doesn't seem as festive, why not just serve fruit for dessert? You could provide a heathy yogurt based dip if people really feel like they need something uber sweet to go along with it. Or how 'bout some small pieces of dark chocolate?

Especially around the holidays, I just think there's a lot we can do as hostesses to encourage and offer healthier choices.

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Golly, Indy. I'm a little embarrassed to say I didn't even think of fruit for dessert, shy of a fruit topping for cheesecake.

I don't have any fruit worthy of serving to 25 people, though, and I'm done for the day as far as shopping goes. I may go to TJ's and pick up a fruit tray tomorrow, though. That's a great suggestion.

And as for lighter and healthier, I'm going to make some oatmeal-almond flour cookies with dark chocolate chips, with coconut oil. That I've got.

I really appreciate the suggestions here, everyone. Thank you!

Roxy

If you do ever try out those family recipes with some of the substitutes that everyone suggested, let us know how they turn out!

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Originally Posted by ehirsch83

Ghee!!!

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As much as I like Ghee for cooking, it's not a good alternative for baking. Ghee works good to roast sth. because the protein part of butter has been removed and thus can not be dangerously altered by the high heat. It also doesn't spray at high heat.

Still, Ghee consists of nothing else than Butter, just without most of the protein and water that is in butter.
For baking it's better to use Butter because of the consistency that Ghee can't provide. You don't bake cake or cookies at very high temperature, so it's not a problem to use just plain butter. Used at moderate temperatures, Butter is healthier and lower in calories than Ghee.

Sorry to hijack the thread but i want to ask..

How bad is Ghee for you???

I'm not sure if I understand your question :)

I didn't intend to say that Ghee is bad for you, only that it's not well suited for baking. It's intended to be used in small amounts for cooking at higher temperatures that would destroy polyunsaturated fats and proteins contained in seed-oils or Butter.

yeah.. I have never baked with Ghee actually, i use it for everything else though(I am just not a baker..) I do know that the container says you can bake with it! So that was a very uneducated answer on my part.

Ghee, coconut oil and olive oil are the 3 that I use religiously... I don't own anything else.

If i do try to bake in the future, I will now know not to try to use ghee. thx! (I don't bake b/c I have a huge sweet tooth and problems with self control... so I opt just not to make anything that can get me into trouble)

I wonder if there are Indian baked sweets that use ghee. Most of the sweets that I can think of are either kulfi,fudge-type or deep-fried. (They're like heart attacks or diabetes waiting to happen--they're all very sweet too. :eek: But they're sooo good!) I think some of the Goan ones may use coconut oil, though. I don't really remember.

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Originally Posted by channlluv

And as for lighter and healthier, I'm going to make some oatmeal-almond flour cookies with dark chocolate chips, with coconut oil. That I've got.

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Could you please share your recipe? I have a bag of almond flour that's just begging for me to use it....

(also, any ideas for coconut flour?)

Thanks!

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Originally Posted by channlluv

Golly, Indy. I'm a little embarrassed to say I didn't even think of fruit for dessert, shy of a fruit topping for cheesecake.

I don't have any fruit worthy of serving to 25 people, though, and I'm done for the day as far as shopping goes. I may go to TJ's and pick up a fruit tray tomorrow, though. That's a great suggestion.

And as for lighter and healthier, I'm going to make some oatmeal-almond flour cookies with dark chocolate chips, with coconut oil. That I've got.

I really appreciate the suggestions here, everyone. Thank you!

Roxy

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Sounds good! Can I come to your lunch btw? :D

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Originally Posted by ehirsch83

yeah.. I have never baked with Ghee actually, i use it for everything else though(I am just not a baker..) I do know that the container says you can bake with it! So that was a very uneducated answer on my part.

Ghee, coconut oil and olive oil are the 3 that I use religiously... I don't own anything else.

If i do try to bake in the future, I will now know not to try to use ghee. thx! (I don't bake b/c I have a huge sweet tooth and problems with self control... so I opt just not to make anything that can get me into trouble)

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Oh yes, I know where you're coming from, if I bake, I have to give it away to friends/family immediately because I cannot stop myself if "it's there". A reason why I try not to bake regularly :)
And I like to cook with Ghee too, I like the rich flavor it gives.

The grass fed butter and virgin coconut oil suggestions are solid. If those don't appeal to you, you may want to try "Melt" - its a new butter substitute that just came out and its super yummy delicious. Its organic, high in omega 3s and medium chain fatty acids (the good stuff), and I have had good success baking with it. I made my mom's thin flaky pie crust with Melt and my husband couldn't tell the difference between the Melt crust and my butter crust. Melt makes a softer dough, but it bakes up nicely. I didn't have to tweak any recipes either - it is a straight conversion.

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Originally Posted by cygnia

The grass fed butter and virgin coconut oil suggestions are solid. If those don't appeal to you, you may want to try "Melt" - its a new butter substitute that just came out and its super yummy delicious. Its organic, high in omega 3s and medium chain fatty acids (the good stuff), and I have had good success baking with it. I made my mom's thin flaky pie crust with Melt and my husband couldn't tell the difference between the Melt crust and my butter crust. Melt makes a softer dough, but it bakes up nicely. I didn't have to tweak any recipes either - it is a straight conversion.

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Where would one find this "Melt" product? I've not seen it in my neck of the woods yet.

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Originally Posted by nscrbug

Where would one find this "Melt" product? I've not seen it in my neck of the woods yet.

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I've never heard of it myself, but I did--after a little digging--find their website: http://www.meltbutteryspread.com/

Indy, I owe you a giant thank you. I went out and bought some grapes at Trader Joe's yesterday morning and served them along with some brownies and oatmeal cookies for dessert...there were brownies and cookies left over, but the grapes were all eaten!

There were no leftovers for the vegetarian chili, either, or the spinach casserole. All gone.

I just converted the recipe from the inside lid of the Quaker Oats box. I subbed coconut oil (melted) for the butter, whole wheat flour, half the sugar (next time I might try honey), and added chopped walnuts and dark chocolate chips. They baked up great, and there was a hint of coconut flavor that really enhanced the cookie. I will definitely make these again. They weren't very sweet, which I liked.

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Originally Posted by channlluv

Indy, I owe you a giant thank you. I went out and bought some grapes at Trader Joe's yesterday morning and served them along with some brownies and oatmeal cookies for dessert...there were brownies and cookies left over, but the grapes were all eaten!

There were no leftovers for the vegetarian chili, either, or the spinach casserole. All gone.

I just converted the recipe from the inside lid of the Quaker Oats box. I subbed coconut oil (melted) for the butter, whole wheat flour, half the sugar (next time I might try honey), and added chopped walnuts and dark chocolate chips. They baked up great, and there was a hint of coconut flavor that really enhanced the cookie. I will definitely make these again. They weren't very sweet, which I liked.

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That's great! I'm glad that the whole lunch--desserts and all--was a success.

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Originally Posted by Muirenn

Grown-up cookies ;)

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Yep, must be. I let my daughter take the leftovers, about a dozen cookies and ten or so brownies, to a sleepover at school last night. When I picked her up this morning, there were two brownies and six cookies left. Go figure. Maybe I'm the only one who likes them. Ha!

Roxy