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Measure a level 1/4-cup of butter flavored shortening into a small bowl. Add the butter buds, salt, water and corn oil. Using a fork or a small whisk, stir the mixture until the water and oil emulsify with the shortening, and you get a soft, fluffy mixture. Use this as a spread on bread, toast, rolls, etc. It can also be used for seasoning vegetables. The flavor is surprisingly good. The texture isn't quite as clean as butter or margarine. The shortening has a tendency to coat your teeth every so slightly, but the corn oil combats this quality to a great degree. When you don't have access to fresh foods, this little factor is easy to overlook, but if you are accustomed to good quality butter, then you may find it takes a little getting used to, like switching to margarine. I do not recommend baking or frying in Almost Margarine. It would work in a pinch, but straight shortening works so flawlessly, that it seems a shame to go through all the work of making Almost Margarine when butter flavored shortening is so easy to use instead. Make this recipe in small quantities, and use within a few days. I don't know how long it keeps, but to be on the safe side, make it and use it up, then make more as needed. By the way, when you begin stirring it up, for a moment or two, it seems like it isn't going to work, that you will have a slimy, oily mess instead. Keep stirring. Within 30 to 60 seconds or so, everything will smooth together and take on a pleasing, creamy texture. I invented this recipe because I realized that I had a need for a good tasting spread that could be assembled from ingredients available at the grocery store, instead of having to mail order everything. The results were better than I expected. I find this tastes better than reconstituted margarine powder, and is much cheaper besides. The kids can't tell the difference between this spread and regular margarine. It's that good. Almost Garlic Butter: Prepare Almost Margarine as directed above except omit the salt. Stir 1/2-teaspoon of garlic salt into the spread, according to your taste preference. Use anywhere you would garlic butter. It makes great garlic bread and is also nice spread over biscuits or bread sticks, especially when they're hot from the oven.
[Home] [GFCF Recipe Index] [Frugal Food Storage] [Biblical Womanhood] [Archived Recipe Index] [Links] [New Blog] [Old Fashioned Education] [Prairie Homemaker] [My Mother's Blog] GFCF = Gluten Free & Casein Free
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