27
Just realized my old neighborhood bakery used shortening not butter this whole time
I was looking through some old cookbooks at a thrift store the other day and found a 1987 Pillsbury booklet. It had a recipe for sugar cookies that used shortening and it clicked why my childhood bakery's cookies always had that weird waxy feel. Found out from a retired baker I talked to that place on Maple Street used Crisco in everything because butter was too expensive back then. Anyone else ever discover a weird ingredient secret about a place you grew up with?
2 comments
Log in to join the discussion
Log In2 Comments
barbara_taylor831d ago
Tbh I would take lard over Crisco any day. At least lard has some flavor to it, shortening just tastes like nothing with a side of grease. Ngl though I bet that bakery you're talking about on Maple Street had the same cookies I had as a kid, that weird waxy thing where they don't really melt in your mouth they just sort of sit there. Honestly finding out about the butter thing feels like finding out your whole childhood was a lie, but hey at least they were trying to keep prices down.
5