Fats

 

Land O’Lakes unsalted butter has a permanent place in the refrigerator.  It’s the classic.  It’s good cold, softened, or melted in just about any baked good I can imagine.  I’d like to try Plugra in a couple recipes, but I haven’t gotten around to it yet.  You’ll be the first to know when I do.

I’m also a big fan of vegetable oil.  It isn’t as heavy as butter and creates a very moist cake.  This is my go to fat for muffins, and for the most part I actually like it better than butter.  I like Wesson Vegetable Oil.  Filippo Berio Extra Virgin Olive Oil is great as well.  It’s all I use when I cook, and it makes an awesome muffin or cake.

A tub of Crisco All-Vegetable Shortening is always in the refrigerator as well.  A pie crust just isn’t the same without both butter and Crisco.

Fats