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ISO: Change in margarine

Misc.
A few years ago, when everyone started being more "fat conscious", and large food companies became more "profit conscious", the formulas for margarine started containing more water. Have you ever noticed when you melt a stick of margarine how much water is in the bottom of the cup or pan? It's not really margarine anymore, but "spread". I don't even buy margarine anymore because I refuse to pay that much per pound for water, so I buy butter. But if you will notice, old recipes don't turn out the same anymore!
MsgID: 0210152
Shared by: Ellen in Missouri
In reply to: ISO: Crispy turns to soft
Board: All Baking at Recipelink.com
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Reviews and Replies:
1 ISO: Crispy turns to soft
  Candy,Ohio
2 Interesting!
  Judy Lee/MI
3 Recipe(tried): Chocolate Chip Cookies (starts crispy goes soft)
  Candy, Ohio
4 I know what you mean
  Dawn S Ohio
5 Thank You: Sorry Dawn
  Candy, Ohio
6 Causes for soft cookies
  Janet/MO
7 Soft Coolies
  Dawn S Ohio
8 Cookie texture
  Susan, Hawaii
9 Thank You: Gonna try again
  Candy, Ohio
10 Sorry didn't reply sooner
  Judy Lee/MI
11 ISO: Change in margarine
  Ellen in Missouri
12 Recipe: Chips Ahoy Clone Recipe
  Sandi in SC
13 Margarine woes
  SC, FL
14 Recipe(tried): Chewy cookies for Sandi in SC
  Janet/MO
15 Recipe(tried): For Sandi in SC: Chewy cookies
  Janet/MO
16 Thank You: Janet/Mo
  Sandi in SC
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