Stretching Butter

[Granny Smith]

To make that expensive butter go farther, soften butter, measure out an equal amount of a light-flavored cooking oil, such as canola, peanut, or corn oil, and set it aside. Using an electric mixer (or whisk, if you're feeling energetic), beat the butter until it's light and fluffy. Gradually beat in the oil. Chill. This will spread straight out of the refrigerator.

While this mixture is fine for eating and frying, it's not recommended for baking. If you want to use something like this for baking, whip the butter like before, but whip in an equal amount of shortening or lard. This will also need to be stored in the refrigerator. Soften it a while at room temperature before using for anything that doesn't require cold grease (it's fine right out of the fridge for biscuits and pie crusts)

[weg]

Have you tried this?How was it ?(if you did)

[Granny Smith]

Yes, I've made the eating one a lot. The flavor is just about the same as butter, although it does make toast a bit soggy (not real bad, but I can tell). I also add a pinch of salt to mine because I prefer my butter salted. If you don't, you don't have to add it.

I'm going to try the baking one today if I still have any butter. It's been a while since I've been to the city, so I might be out of it. I hope I'm not. It's harder for me to cook without butter. I can do it, but it's harder.