Butter vs. crisco in baked goods?
I am a big fan of butter when baking. However, we have new friends with a daughter allergic to dairy, and in trying to accommodate her, one option I've thought of is to switch to crisco or margarine when I am baking. Obviously, there are some recipes where butter is main ingredient and it won't work... but, for instance, tonight I'm thinking of making apple crumble bars and the recipe calls for something like 4T of butter. Can someone help me out and tell me if I'm going to hate the taste?