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Crisco is an American brand of shortening that is produced by B&G Foods. Introduced in June 1911 [ 1 ] by Procter & Gamble , it was the first shortening to be made entirely of vegetable oil , originally cottonseed oil .
Spry was a brand of vegetable shortening produced by Lever Brothers starting in 1936. It was a competitor for Procter & Gamble's Crisco, and through aggressive marketing through its mascot Aunt Jenny had reached 75 percent of Crisco's market share.
Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. [1] In the earlier centuries, lard was the primary ingredient used to shorten dough. [2]
The next year, B&G bought the Crisco brand of cooking oils and shortening along with its manufacturing facility in Cincinnati, Ohio from The J.M. Smucker Company for approximately US$550 million. [ 32 ] [ 33 ] Also in 2020, B&G bought Wellesley, Massachusetts -based frozen vegan foods producer Farmwise Farms with a goal of complementing its ...
As of 24 January 2007, Smucker said that all Crisco shortening products in the US had been reformulated to contain less than one gram of trans fat per serving while keeping saturated fat content less than butter. [110] The separately marketed trans fat free version introduced in 2004 was discontinued.
½ cup Crisco. 1 ½ cups granulated sugar. 1 cup milk or buttermilk, or a mix of both. 2 teaspoons vanilla extract. ½ cup brown sugar. 4 teaspoons cinnamon. 2 cups powdered sugar. 3 tablespoons ...
Ina cleverly upgrades this childhood treat in a few easy ways. First, she doesn’t use a bag of any old milk or semi-sweet chocolate chips. Because there are so few ingredients in this recipe ...
Sam’s Club members were so outraged when the iconic cake–which features two baking-sheet sized chocolate chip cookies layered on top of one another with a thick slab of creamy icing in between ...
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