There are certain dishes, which require shortening, that there is no effective replacement such as Apple Pie or Southern style biscuits. Shortening creates a flakiness and funny enough in floured baked goods, creates a flavor more buttery than butter alone, it has a magnifying property. Anyways the loss of (trans-fat) shortening will / has certainly drastically alter certain types of quick bread baking.
Shortening's like Crisco have been reducing the amount of trans-fats and the results can be seen in the loss of flakiness and butteriness of quick bread baking so much so that there is already a market for the older stuff.
I find lard and butter together are often best. It's amusing that GP complained about shortening becoming less buttery. Hmmm, I wonder how one could fix that?
Shortening's like Crisco have been reducing the amount of trans-fats and the results can be seen in the loss of flakiness and butteriness of quick bread baking so much so that there is already a market for the older stuff.
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