Last year about this time I did a post on my experimentation with Organic Shortening.  I used Spectrum Naturals and was less than enthused at the results.
It was frustrating because leaf lard is really the only lard you want to use for baking, and I had no access to that, and I dislike the hydrogenated aspects of shortenings like Crisco.  I know that they are saying that it has 0 transfats per serving but the government allows a certain leeway in that and sometimes there are actually more that is admitted to on the label.
But without Crisco how are you …read more

THAT got your attention didn’t it?
  I write alot about how strongly I feel about using organics when possible. I love the spectrum organic shoretening because it literally has NO trans-fats.  Hydrogenated shortenings can have a certain fraction of transfats and still have 0 trans fat per serving and I really am uncomfortable with that.
  Anyway, about a month ago I began using Spectrum, which is palm kernal oil that solidifies at room temp without hydrogenation or partial hydrogenation. All organic..and it performed beautifully in pie crust.
 However, I am so very dismayed to say that when it comes to a …read more