Help! I need healthy shortening substitutes...

[channlluv]

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

[tulip]

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.

[OakLeaf]

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.

[Veronica]

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

[Susan]

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.

[NbyNW]

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.

[Trek420]

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.

[Owlie]

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.

[Organic Goddess]

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.

[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

[indysteel]

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

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.

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.

[skhill]

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...

[KnottedYet]

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.

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."

[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).

[Owlie]

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).

I forgot about Earth Balance.

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