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No kosher for Pesach Stick margarine

  • berel Apr 7, 2008 06:41 AM
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anyone know why it's not being manufactured?

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  1. I didn't know that was the case, but I was in Jewel (Evanston, IL) yesterday, and people were complaining about that. I grabbed a tub and went on my way. I know Manischewitz was having a problem and there will be no K for P Tam Tams! Who makes the stick margarine?

    1. Is this restricted to margarine or to butter as well?

      1 Reply
      1. re: MartyB

        I believe just margarine -

      2. The only stick margarine that I've seen is a HaOlam brand 1 lb. bar (rather than 4 separate sticks). I hear that in some areas they are very hard to come by.

        13 Replies
        1. re: Bzdhkap

          This is so strange, why sould the shape be an issue. The only conclusion is that there is only one manufacturer of kosher for passover margerine and everyone is rebranding it, and for some reason that one manufacturer is not making stick margerine this year. If there were many manufacturers of margerine around then the probability that all would be non-producing the stick varient of margerine this year would be remote.

          1. re: MartyB

            the reason the stick is an issue is because most recipes call for a "stick" of margarine. I bought the tubs and we'll have to measure out a "stick"

            1. re: berel

              I may be wrong, but I hear that tub margarine may not be a good substitute for stick margarine in some recipes (particularly baking?). I think that tub margarine has added water. The HaOlam one lb. bar of margarine that is available, but I understand not so easy to find, would probably be better for these purposes.

              1. re: Bzdhkap

                I asked in Brachts if they had stick margarine and they told me "forgetaboutit"

                 
                1. re: Bzdhkap

                  I can happily report that Ann Amernick's famous Passover chocolate cake recipe worked fine for me with tub margarine (Mother's unsalted for Passover) with the following adjustment to the recipe:

                  Instead of 1 stick unsalted margarine at room temperature, I used 12 oz tub margarine, and added 2 teaspoons of Passover veggie oil to the margarine and sugar mixture (I added a teaspoon at a time until the mixture had the appearance I'm used to it having when I make the cake with regular pareve margarine - you may need to add more or less). The baking time was about 45 minutes, but that may also vary quite a bit depending on lots of variables other than just the margarine - so monitor it carefully after the first 30 minutes.

                  1. re: FirstAvenue

                    Can you post a link to this recipe?

                    Thank you.

                2. re: berel

                  Shouldn't be hard, 1 stick = 1/2 tub,

                  1. re: MartyB

                    Most bakers will tell you not to do it. Tub margarine or margarine spread has much more water in it than stick margarine. You will get different results and, depending on the recipe, a possible failure. If there's not other choice, though, I might give it a go.

                    1. re: rockycat

                      Funny, I thought tub margerine was just that, margerine in a tub.

                      I am curious, is there a difference between stick butter and butter in a tub?

                      1. re: MartyB

                        seems there is, the emulsion equation is diiferent

                        there's a internet comic who goes by the title "100 reasons why stick margarine is better than Tub margarine" go figure.

                      2. re: rockycat

                        This is the conversion recipe in the Cleveland Jewish newspaper:

                        "For baked goods, Kekst recommends thickening 8 ounces of margarine with 1/4 teaspoon of potato starch dissolved in 3/4 teaspoons of melted, cooled margarine. To thicken tub margarine for glazes or for cake batter, add a small amount of walnut or vegetable oil and 1 tablespoon coffee. If it does not appear to thicken adequately, repeat process."

                        I don't understand the coffee addition. Wouldn't that just be adding extra water to the already water-boosted margarine?

                        I guess we will be chopping up the one-pound block of Haolam, or whatever is available. That shouldn't be too hard. I will just think fond thoughts of my Grandma while I chop away! Hey- it's only 8 days!
                        p.j.

                        1. re: p.j.

                          I had assumed that they meant a teaspoon of instant coffee crystals, rather than already-made coffee. I still don't understand the recommendation, though - it has a strong flavor of its own that will influence your baked goods, and I've never heard of it having thickening properties.

                          1. re: GilaB

                            I agree with you, GilaB, and that is why I didn't think they meant instant coffee. Bizarre addition, I think. Never underestimate the possiblility of a gross typographical error, either. The whole thing sounds like a lot of "potchkying" as my beloved Grandma would say.

                            Chopping the block of solid margarine into 4 sticks sounds a lot easier. I have always used the width of my thumbnail to measure a tablespoon of butter/margarine.
                            p.j.

              2. Mother's KFP stick margarine is available on the West Coast.

                1. This article in the Cleveland Jewish News addresses the stick margarine shortage, and how to substitute tub margarine if necessary:
                  http://www.clevelandjewishnews.com/ar...

                  1 Reply
                  1. re: Bzdhkap

                    thanks, I forwarded the article to Mrs. berel as she does the baking

                     
                  2. Isn't the Mehadren stick margarine Kosher for Pesach? I used it during the year until I discovered Earth Balance. The problem with the tubs is that the margarine can be whipped and it doesn't blend as well.

                    Earth Balance margarine (not Kosher for P just Kosher) and it is just fantastic. I used it for an apple crisp topping and it goes much farther (hence less fat) than regular margarine. It comes in sticks (for baking) and tubs and is the healthiest margarine I have seen. I purchased it at Whole Foods.

                    1. I am beginning to get a sneaking suspicion that a lot of the companies like Mehadrin, J&J etc may simply be companies that have no manufacturing capabilities, just companies that produce packaging materials, labels, boxes etc. to be filled by other companies (like Manischewitz) and charge higher prices to the consumers that believe that they are getting products produced under higher kashrus supervision, when all that they are purchasing extra is the wrapping paper. There is no other explanation why a company, like Mehadrin, for example, catering to the needs of the orthodox community should not produce a product so crucial like margarine sticks for pesach when they supposedly produced the product throughout the year. Makes no business sense - unless all the do is repackage Manischewitz (Mothers) margarine.

                      1 Reply
                      1. re: MartyB

                        "I am beginning to get a sneaking suspicion "

                        if your sarcasm were stick margarine, there wouldn't be a shortage ;-)

                      2. BIG NEWS!!!!

                        as of last night april 8th 2008, the KOLLEL store on 38th and 13th in boro park had a ton of the 1lb bricks. i have no idea what is left, but if you rush over there you should be able to grab some

                        this whole thing is so crazy, like its the 70's and we're out of gas. LOL

                        5 Replies
                        1. re: kiddush hopper

                          Remember everyone, we are basically talking about a little over one week, we will survive, we will getover with it, we will make do with margarine tubs vs sticks. Relax folks, however if you must rush over to the Kollel store, be carefull, there is virtually no parking there so be prepared to circle around for quite a while to find a spot to park and it will probably be a few blocks away, check traffic and parking times and restriction or you WILL be ticketed.

                          As long as you are going thru all this trouble, buy more than you need, then when they run out, sell it to the frantic shoppers at a hefty premium, or on eBay :)

                          1. re: MartyB

                            marty, while i agree with you that its only 1 week, the problem is that most people have set things that they make every pesach, rarely do they add things to their menus. the problem is that almost everything calls for margarine. its like taking water away for a week.

                            in israel, margarine is kitniyos so they get along fine, because they are used to it and have conditioned themselves to it. its kind of hard to all of a sudden 2 weeks before pesach change everything

                            1. re: kiddush hopper

                              I will have to ask my daughter when I get home since she will be doing the cooking. I had no idea that everything calls for margarine. How will the hotels be able to maintain 24hr tea rooms if they will have problems making cakes. Unless they, together with commercial bakeries bought up most of the available margarine stock. How long has this issue of margarine shortage been known to the kosher consumer, and more importantly, is anything being done to prevent this catastrophe from repeating itself in the future. The kosher industry should not be dominated by only one (of a few) real supplier and many shell companies to give the illusion that there is some sort of competition going on.

                              This year Tam Tam cookies and margarine next year macaroons and potato starch?

                              It is time for Moshiach already.

                              1. re: kiddush hopper

                                I wouldn't go so far as to say it's like taking water away, but it might be a bit of a pain. In truth, I have been trying anyway to use as little margarine as possible over Pesach because of the transfats (which I avoid during the year by using soy margarine like Earth Balance). I have successfully substituted oil in some recipes, but in recipes where the property of remaining solid at room temperature, which is exactly what transfats help foods do, oil will not help.
                                There are those who do not use margarine as one of the processed foods they avoid because of certain chumras. I am under the impression that putting oil in the freezer to firm it up helps to bring it to a margarine-like consistency, but it will still not substitute in all circumstances.

                                1. re: queenscook

                                  excuse me! but this is CHOWHOUND a place for people who like to eat. not health nuts like you! if you mention the word "soy" you should be on www.organicfoods.com.

                                  i'm just kidding, i hope it gave you a little chuckle

                          2. Am I the only one who hates baking with the Earth Balance margarine? It is salted and gives my crumb toppings a terribly salty taste! I buy the Earth Balance Shortening and use that in place of margarine. I've generally had good results.

                            5 Replies
                            1. re: websterhall1994

                              i may be wrong but arent those both tub margarines? if so, then tub margarine is always bad for baking

                              1. re: kiddush hopper

                                Earth Balance comes in sticks in addition to tubs. Be aware that these are not KLP.

                                1. re: kiddush hopper

                                  Although Earth Balance is in a tub, it's not typical tub margarine. Most tub margarine is, as someone has already said, high in water content, and not appropriate for regular baking. This product, though, is formulated as a regular margarine substitute, not like the standard tub margarines. Most tub margarines, actually, are lower in fat, and are more like "buttery spreads." Earth Balance, Soy Garden, and the like, are NOT lower in total fat, but they are free of transfats.

                                  1. re: queenscook

                                    I want to clarify my earlier post. I know Earth Balance is not lower in fat, but what I meant is that it goes farther, therefore the quantity required for an apple crisp topping is less than with normal margarine. Therefore, the recipe is lower in fat.

                                    When I last went shopping to Whole Foods, they were out of the Earth Balance Buttery Sticks and I was going to substitute the tub. I was advised by the staff that the result for baking would not be the same.

                                2. re: websterhall1994

                                  I certainly don't know if you're the only one, but I am very happy with it. I used to use Soy Garden brand, but all of a sudden Trader Joe's was selling Soy Garden for 50 cents more when they used to be the same price. I neither taste nor see any difference in what I bake, and I feel a lot better that I have reduced the amount of transfats I am consuming and serving to others. I still try to use oil whenever possible, but in those recipes where oil just won't work, I'm very happy with these transfat-free products.

                                3. i was in brachs last night and all they had was the mothers tub. it was amazing how many people were looking up and down the aisle for the sticks. i had to break the sad news to them.

                                  however at about 10:30 they put 10 1lb bricks on the shelf, and i have never seen grown jewish women run so fast.

                                  7 Replies
                                  1. re: kiddush hopper

                                    Brachs is missing out on a great marketing opportunity. They should place in their weekly ad the following.

                                    Free one pound Kosher for Passover stick margarine for purchases over $500. Hurry, offer good while supplies last!

                                    1. re: MartyB

                                      brachs? for that matter any store should do it.

                                      but, how can they? they barely have any as it is

                                      1. re: kiddush hopper

                                        OK, make that free 1 pound stick margarine for orders over $1,000 - While supplies last :)

                                        .. or any purchase over $300 entitles you to enter in a raffle for a pound stick of margarine. Margarine to be delivered to winner's house.

                                        1. re: MartyB

                                          This wouldn't work because it is way too easy to spend $500-1000 in Brach's (or anywhere) for Pesach.
                                          BTW Brach's is also out of Lactaid milk and will not have anymore before Pesach.

                                          1. re: MartyB

                                            PS I called Brach's to see if they were going to whip out another secret stash of margarine tonight, and they would not confirm or deny last night's margarine rush.

                                            1. re: MartyB

                                              hey Marty, did you get your free shankbone from Brachts last week?

                                              1. re: berel

                                                Didn't know about it. I did alot of my Pesach shopping at Brachs, but did not do or look at the meat, fruit, vegtable and dairy yet. That is next weeks project. I did try today Brachs, Gourmet and Supersol to look for the elusive stick Margerine, but could not find any. Could have made a killing reselling to the desperate housewives :) A simple listing in the FiveTownsJewishCommunity Yahoo group and I would have had a line of people at my door.

                                      2. hi,in monsey, rockland kosher had a bunch of haolam l lb. bars last night, and i have an extra, anyone want to buy it before i put up on ebay? (just joking!)

                                        1. I saw another brand that was a block certified by *k ( I think it was eden )

                                          2 Replies
                                          1. re: cherylp3

                                            WHERE WHERE!

                                            1. re: MartyB

                                              Orlando fl at Amira's

                                          2. Everyone is making such a big deal about the stick margarine, so I decided to look at my recipes to see how much I would really need, and how I could get away with less. In truth, I didn't remember that I ever used that much, and the check of my recipes confirmed that. I don't use any at all in any savory recipes, and for my cakes, I have many cakes that either call for oil or no added fat, since they are high in fat from the nuts in them. I have some great recipes from the Pesach articles that have appeared in Bon Appetit and Cooking Light over the years, and am pleased that I will not be one of those who is "desperately seeking margarine." I understand that there are recipes that people make year after year, and this shortage will make their life a bit more difficult, but if anyone is looking for great cake recipes that use minimal margarine, I suggest doing at search at Epicurious.com for a term like "Passover desserts" or "Passover cakes" or the like. Try it also at CookingLight.com.
                                            I don't know if it will console anyone who is really upset about this, but one advantage is that there will be far fewer transfats consumed. I think that's a good thing. Maybe people will get into the more healthy mode and try to use the better oils (olive, walnut, etc.).

                                            6 Replies
                                            1. re: queenscook

                                              I started this thread. I didn't post because I was upset about. I was just curiious about the shortage situation.

                                              1. re: berel

                                                Not you, maybe, but all the reports above about how people in the stores seem so upset and desperate to "score" some!

                                                1. re: queenscook

                                                  I only use magarine to make the passover cake mix-chocolate frosting for the white cake. So, I have leftover from last year. Anyone think that it is safe to eat? no expiration date is on package and I cannot locate the company's (mother's)phone #.

                                                  1. re: WillieWillie

                                                    WillieWillie,
                                                    I would take out the stick, unwrap it, and give it the sniff test. If it was well wrapped in the freezer, it should be o.k. I am sure it is safe to eat, but it might be a bit dehydrated, have some freezer burn, or have absorbed some funky odors if it was not well wrapped.

                                                    My husband found a 1 lb. block at Dierberg's in St. Louis today: the kosher butchers and Schnucks do not have it. He called me to ask how many he should get and I said "just one". D/H: "Are you sure?" Queenscook is absolutely right: we don't really use very much at all. I think the matza-chocolate-toffee crunch is the only recipe in which I use margarine.
                                                    Thanks, p.j.

                                                    1. re: p.j.

                                                      Oops. I was in error about where the margarine was found! The only place in St. Louis is Kohn's on Old Olive Street Road.
                                                      None of the major chains has it.
                                                      p.j.
                                                      http://www.kohnskosher.com/

                                                    2. re: WillieWillie

                                                      If it's been refrigerated or frozen, I'm pretty sure it will be fine. I save a few refrigerated items from Pesach to Pesach, and I've never had any trouble. If you saved it all year, weren't you already planning on using it?

                                              2. I had to sign up to answer this question. According to Rabbi Schoenfeld this morning on JM in the AM - the reason is the high cost of the beta carodine or something like that - and that Mothers did not want to waste money with left over margarine on the shelves after Pesach that nobody buys. Re using last years margarine, I know someone who has a Pesach kitchen, and would buy extra KFP margarine to use the next year, she did that for years - so I would assume it is ok to use last years margarine. Yes I bake with Margarine - I converted the Toll House Cookie Recipe for passover, substituting cake meal for flour - I am not sure changing the margarine also is going to work - but I am going to give it a try. Good luck to all Chefs & Bakers, Judith

                                                5 Replies
                                                1. re: jschliss

                                                  I just bought some at the Shop Rite in Livingston. I don't remember the brand off-hand but there were plenty there.

                                                  1. re: DeisCane

                                                    they are already out at the Shop Rite in Livingston - they did have the Haolam 1 lb blocks...oh well..

                                                    1. re: jschliss

                                                      MartyB has been buying up all the sticks of margarine, he plans on making a real killing in the stick market on Friday ;-)

                                                      1. re: berel

                                                        Actually on Thursday (must give time to do the baking and cooking). Sale will be done in the evening, people fasting will be more desperate at the thought of no homemade pesach cakes :)

                                                        1. re: MartyB

                                                          well I've been buying up all the potato starch

                                                2. OU says usually there are two brands...Mrs. Adler's and Haolam.

                                                  Mrs Adler's isn't manufacturing the product this year and only 1 block margerine packages are being produced.

                                                  Increased demand + Decreased Supply = SHORTAGE !!

                                                  3 Replies
                                                  1. re: samwein

                                                    DeisCane, are you referring to the soft margarine in the tubs, or the stick/block of margarine at Shoprite? There is plenty of the soft margarine in the tubs.

                                                    1. re: Diner16

                                                      Stick. Haolam was the brand, iir.

                                                      1. re: DeisCane

                                                        maybe it is a sign not to use products with hydrogenated oil

                                                  2. The stores in the DC area (Kosher Mart/Shalom) have Eden brand stick margarine. Star-K, in 1 lb. block, and extremely expensive.

                                                    4 Replies
                                                    1. re: DCMichael

                                                      re: "extremely expensive"

                                                      Time to open a futures market on the CBOT for "Pesach" delivery of kosher for pesach margarine "bricks"

                                                      1. re: MartyB

                                                        Second commodity we should trade is TempTee Cream cheese - prices are all over the board -

                                                        1. re: weinstein5

                                                          AND kp Philadelphia cream cheese. Like hens teeth in the Baltimore area this year.

                                                          1. re: weinstein5

                                                            A pleasent surprise was the price of eggs. It came down significantly and just before the pesach rush yet. Brachs was selling them for $1.50 a dozen.

                                                      2. See the article in today's Wall Street Journal, on page A-1. The main reason is that the cottonseed farmers have all switched to corn in order to supply ethanol, so I guess we can blame Al Gore.

                                                        11 Replies
                                                        1. re: Pgh Al

                                                          here's the link to the article

                                                          http://online.wsj.com/article/SB12083...

                                                          the author forgot to mention MartyB's hording has also added to the shortage ;-)

                                                          1. re: berel

                                                            I wonder if the lesser availability of cottonseed oil and the growing dedication of American farmland to corn may force American rabbis to rethink kitniyot. There is the growing chorus in Israel to get rid of it. Perhaps American rabbis will follow suit as American Jews continue to spend huge amounts of money on eating for one week. Maybe not today, or tomorrow, but 10-20 years down the line?

                                                            1. re: craigcep

                                                              "I wonder if the lesser availability of cottonseed oil and the growing dedication of American farmland to corn may force American rabbis to rethink kitniyot."

                                                              I was thinking the exact same thing while I was reading the WSJ article.

                                                              1. re: berel

                                                                I can't believe that anyone still uses cottonseed oil when there is far better oil available for Pesach use. Nutritionally, cottonseed oil is higher in saturated fats than the other available fats: olive, safflower, walnut, for instance. I know, I know, there are quite a number of people on this list for whole money is the be-all and end-all. What a shame that they don't value their health as much as the almightly dollar. And the amount of oil that people use is shocking as well. I have seen people with three or four multi-gallon bottles of oil in their shopping carts; I can't imagine what they do with that in only eight days. I bought one small bottle of safflower oil (maybe it's a quart?), and so far, with almost all my cooking done, including 10 desserts, I have used at most 6 ounces. I didn't even miss the lack of margarine, as most of my cake recipes call for oil, and I had already in years past converted those that did not, as margarine is full of the transfats I try so hard to avoid. It's not entirely possible to avoid them on Pesach, but it's easier than some people think.
                                                                I hope that the money you save now on buying cheap oils isn't spent later on doctor bills and heart surgeries.

                                                                1. re: queenscook

                                                                  we wanted to buy walnut oil instead of the cottonseed oil (saffllower and olive oils, which we also bought but tend to burn if you cook and fry with them) . my grandson's a nut allergy made us decide to go with the cottonseed oil

                                                                  1. re: berel

                                                                    It is true that the other oils will likely burn for high temp, deep-frying, but for sauteing and inclusion in cake (and other) recipes, I'd go with the safflower and olive, given the choice.

                                                                    I know it would be close to sacrilege to suggest that, as a whole, the Jewish community should pay more attention to healthful eating, and I am often as guilty as anyone else, but anyone who doesn't see the way that we eat in this country as a whole, and more specifically in the Jewish community, is having an effect on our health as a society has to be a little bit blind.

                                                                  2. re: queenscook

                                                                    sentence above should read "for WHOM money is the be-all and end-all . . ."

                                                                    1. re: queenscook

                                                                      I hate cottonseed oil. But it is the only kosher-for-pesach type of oil that seems available for baking. I use olive oil for sauteeing, etc. Please give me the brand name of the safflower oil that you use that is K for P.
                                                                      Thanks, p.j. , who thinks she remembers K for P Planter's peanut oil about 20-30 years ago. Yummy for matzoh meal rolls. C'est la vie.

                                                                      1. re: p.j.

                                                                        From "What's Different This Passover? No Margarine."
                                                                        By ANN ZIMMERMAN

                                                                        Passover margarine is a once-a-year product, and a hassle to make. Machinery needs to be broken down and cleaned before the margarine is made, to prevent contamination with non-kosher food.

                                                                        Further discouraging production is a shortage of cottonseed oil that has driven its price way up. Some U.S. farmers deserted cotton to plant corn last year when ethanol production sent corn's price higher, industry officials say.

                                                                        R.A.B. Holdings Inc., which sells the Manischewitz line of kosher foods, learned in December that the private company that makes its best-selling Mother's brand had gotten out of the Passover-margarine business. The private company, Ventura Foods LLC, bowed out because the plant was consolidated with others and "the expense to become kosher certified wasn't perceived to be worth it," says John Kidde, an official there.

                                                                        The seller of Manischewitz looked hard for a new supplier, but other kosher-food makers weren't eager to rush in with new supplies. The result is that this year only one U.S. factory is making Passover margarine, MidAtlantic Vegetable Shortening Co. of Kearny, N.J.

                                                                        Read the whole story here:
                                                                        http://online.wsj.com/article/SB12083...

                                                                        1. re: p.j.

                                                                          "Hollywood" is the brand. It's a square-shaped quart bottle with a blue label, labeled "Enriched Expeller Pressed Safflower Oil." The hechsher is Kof-K P. In the past, I also bought "light" olive oil and baked with that with absolutely no problems. The "light" only referred to the density and color of the oil, not the fat content, by the way. Olive oil got so expensive, though, that as long as the nutritional facts were similar, the safflower was a bit more affordable.
                                                                          Now that the first days of Pesach are over, and all baked goods have been sampled, I can say (with all due modesty, of course), that the three cakes I used the safflower oil in got raves. About the Carrot-Almond Cake I made, a friend, only half-jokingly said, "C'mon, you can tell us . . . it's really chametz, right?" My husband absolutely loved the Baklava Cake, and my favorite is a Raisin-Streusel Cake. That's the one where I substituted oil for the margarine called for, and it's great. I posted the recipe on another Chowhound board: Home Cooking, on April 3, if anyone wants it.

                                                                          1. re: queenscook

                                                                            My previous post was a reply to p.j.'s April 18 post, but it didn't appear right under that post. Sorry.

                                                            2. I was googling for Mother's, Migdal etc. and found your conversation. It's very interesting to me as I come at this from the allergy world. You guys probably find this hard to believe but there is a significant number of people who are allergic to dairy, soy and corn and so Mother's sticks are a wonderful and marvelous thing. The allergy community has been mourning the loss of Mother's sticks this year too and there is much tearing of hair and wringing of hands over what to do.

                                                              And believe it or not, a lot of us are also gourmets who want the fruits of our labors to be tasty too! We have lots of Alton Brown fans as well. ;) No, we're usually not operating with the same traditions (except at Christmas and Thanksgiving, I know, weird!) but our needs last all year.

                                                              On the freezing issue: I know people have kept frozen Mother's for TWO years with no noticeable difference, so those who have some in the freezer that is leftover from last year should be okay. And for those who were lucky enough to get some this year will be able to store their leftovers.

                                                              To the folks who keep Kosher for Passover, please know there are some completely non-Jewish people who thank you for observing Passover, who apologize if we got the Mother's ahead of you (we didn't mean to, we are aware that you guys should have priority), and we are already looking forward to next year's Passover.

                                                              2 Replies
                                                              1. re: gardenmom

                                                                You should be able to get Mother's and Migdal year round that is dairy free and not just for passover -

                                                                1. re: weinstein5

                                                                  Weinstein5, true, Mother's non-Kosher-for-passover is dairy-free but it has soy. It's a complex world margarine-wise when you don't have dairy, soy or corn. But thanks for thinking of it!

                                                              2. So far so good, my 23 year old daughter kept to her word and baked a different cake for each meal. All exceptional and without stick margarine! I had a feeling that one can get around it by either using tub or using recipies that are oil based. Maybe the cakes would have tasted better, but I don't see how! After yom tov I will ask her to tell me what recipie she used for what she served.

                                                                She did all her cooking on Thursday before pesach, from 10am to 6pm, filled up two refrigerators with food (one a 26cubic footer)! We spent Friday at the park with my granddaughter. Amazing!

                                                                3 Replies
                                                                1. re: MartyB

                                                                  Marty, i think you'll enjoy this story:

                                                                  i spent the first days in florida by my sister in law. they eat non gebrokts and she's a health nut.

                                                                  we had 2 boxes of liebers double chocolate chip cookie mix. it called for 1 egg, and 2 oz. of margarine. she made me cook them with egg whites and walnut oil.

                                                                  ECH!!!!!!!!!!!!!!!!!!!!

                                                                  1. re: kiddush hopper

                                                                    Choose recipies that do not call for margarine. For example, my daughter made a desert called "Unbelievable Brownies" (p243, Passover by Design by Susie Fishbein). It was unbelievable, recipie called for no margarine, instead called for vegtable oil.

                                                                    1. re: MartyB

                                                                      the best part of the story, which i completely forgot to say, was that i refused to do it, and her husband and i both told her, when ur making potato cookies( LOL) u stick with the recipe it calls for.