Non-hydrogenated shortening.

[hippywife]

I saw this in Whole Foods last week and wondered about it. I want to be able to make a nice flaky pie crust without Crisco or lard. I like the butter crusts but sometimes I yearn for an old fashioned flaky crust. I didn't buy it yet because I wanted to do a little research. I've been doing some Googling and it seems to be a good product from all the comments I'm seeing.

Anyone have any experience with it?

[Lucinda]

1. Not me. But I'm curious to see what you find out!

We love our 1/2 Crisco, 1/2 butter crust, but I'm always open to other options.

[hippywife]

2. Just got back from

Whole Foods and I bought it. We'll see how it goes. :hi:

http://www.bakingdelights.com/2008/07/09/jungle-products-organic-shortening/

[Lucinda]

3. Cool. It looks like a good alternative!

I'm anxious to see what your actual results will be. I've only seen a few board comments about it, but they were all positive. :)

[hippywife]

4. If I don't get too over ambitious this weekend

I may use it for the crust on a blackberry cobbler. Put up all those danged blackberries in the freezer last summer and have barely put a dent in 'em and summer will be here again before I know it! :eyes:

[Lucinda]

5. Yum. Blackberries. Great for cobblers. And sorbet. :)

You know the drill. :rofl:

[hippywife]

6. I went last summer and

picked eight pounds of them sweet little boogers in a couple of hours one morning. They are delightful. :9

And, yeah, got the drill down pat.

[Lucinda]

7. We have to fight the bears for them around here. But we did scrounge a few

last season. :)

Love the e-mailing dude! :rofl:

[hippywife]

8. We have some black raspberries

on our place, but thankfully no bears. Only gotta get 'em before the birds do.

I got a blue ton of smilies I've collected. I just get lazy and don't use them.

[Lucinda]

9. I usualy have a ton of smilies available, but our wesite is down at the moment.

We've got a free font site that also has avatars, smilies, etc. We're switching hosts soon and have been offline for a little while.

Haven't seen the bubbles one before. Too cute!

[housewolf]

10. BLACK Rasperries????? OMG... I'm on my way to your place!

Ever since I left Ohio, I've craved black raspberries and they just haven't been available in any of the multitude of places I've lived since then. I have the fondest memmories of the Tremont Bakery's Black Raspberry Pie, not to mention my mother's cousin bringing huge bowlfuls of both red and black raspberries to our 4th of July celebrations.

Trader Joe's now has Black Raspberry juice and it's good, but it's just not a Black Raspberry Pie.... :-(

I'm so jealous you have black raspberries....

[hippywife]

11. Bill always though they were blackberries

but they're not! They taste so much better and I did some checking into leaf formation, etc. and confirmed it.

And you know you're always welcome here...anytime. What fun we would have in the kitchen baking all kinds of delightful treats! :hug:

[cmf]

12. I use Spectrum organic shortening

I've had good experience with it. I don't think it gets as flaky as regular shortening or lard, it comes out more like an oil crust. I find that if I measure it out and stick it in the freezer for about 30 minutes before I use it, it improves the results.

[hippywife]

15. Thanx for the tip on that.

Really appreciate it. :hi:

[The empressof all]

13. 1 cup of Crisco!!!!!!

When I think of the solid shortning my mind always drifts to the one staple in my earlier life...Oreo Cookies. Of course I googled... Home Made Oreos

http://www.cooks.com/rec/view/0,1630,147190-251197,00.html

Filling includes:

1 env. Knox unflavored gelatin
1/4 c. cold water
1 c. Crisco
1 lb. plus 1 c. powdered sugar
1 tsp. vanilla

[hippywife]

14. Crisco is not an option

and will never be again. They say on their label that it no longer has transfats but it does. It's a little legal wrangling that if the serving has less that 1/2 g, even .499999, it can round down to zero for it's labeling. How much is a serving on the label and how many in one cup? I don't know because I don't buy it.

And I'll not post it here how gelatin is manufatured. :puke: