Use crisco. The fat holds up better when baked. Margarine is not recommended for baking. If she can tolerate it, butter flavored crisco is even better

No you don't, the recipe is the same no matter what kind of butter you use

Thank you, ladies!

And, Kayla, I can only imagine the frustration. I'm really hoping Harper outgrows this.

My hubby is deathly allergic to all dairy and whey so I know how bad it sucks but he does most of the cooking so I don't kill him lol

Olive oil is amazing to use instead my son is also dairy intolerant

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Here ya go. I use this webpage all the time!!! I really really recommend it because of the measurement conversions.

Substitute butter or margarine for olive oil or coconut oil. I especially recommend olive oil!!! That distinctive olive oil taste goes away when baking.

1pkg mini muffin cups

3 8oz pkg Cream Cheese, softened

5 eggs

1 1/8 cup sugar

1 1/2 tsp vanilla

Best all ingredients until smooth. Pour muffin cups 3/4 full. Bake for 30 minutes at 300F. Do not brown. Remove from oven and the top will indent. Top will small amount of topping. Just enough to fill the indent. Bake for 5 more minutes.

Sour Cream Topping:

1 cup sour cream

1/3 cup powdered sugar

Beat until smooth.

Can also use cherry pie filling as a topping. They freeze super well also.

They're SO delicious and cute.

P.s. it took me forever to type that because of my crazy kids. Sorry!

Try butter flavor crisco. It's what I always use....no butter at all. They are delicious too.

I use the exact same recipe as kdewey and they are really good!!

I would love that cheesecake recipe, cwelt. My husband loves cheesecake.

I pride myself most on my lemon pound cake and cranberry bars. Even my husband (who is an amazing baker) says they're better than his. A compliment that is hard to come by. Lol

My MIL swears hers are the best ever. They're rock hard brown hockey pucks. I've won a couple local awards for mine and she's positive it's because she gave me her recipe. Which I spent months revising, changing, and perfecting to the point it's not the same recipe.

My husband is a straight up cookie monster so we bake them about once a week for him and his crew. Nothing keeps firefighters happy like warm chocolate chip cookies!

I also have a recipe for teeny tiny mini cheesecake bites that are ridiculously popular.

Its a baker thing ?. We all have that one thing that is "the best"

My dad has a brain injury and literally gives out that recipe to anyone he talks to. Its cute.

Thanks, kdewey and cwelt! I will try both those recipes. I wish we could have a chocolate chip cookie bake off. I've never met anyone who doesn't believe theirs are the best! ?

So I make what people describe as "Chocolate chip cookies on crack" because they're so damned good. I do a half and half of butter and flavored shortening (gross right?) But I have used margarine in a pinch. So here is my alterations.

Normal single batch contains:

1/3 cup butter

1/3 cup shortening

1 1/2 cup sugar.

Altered batch:

1/3 shortening

1/3 margarine

1 1/2 cup flour, 1/4 cup bread flour

I know there is a scientific reason why bread flower works but I can't remember. I actually prefer to bake cookies solely with bread flour if I have it on hand. Anyways, that's what works for me.

Thanks, mini. I will definitely look her up.

And, baby bell, I am familiar with parkay-I used imperial brand-their baking sticks. Maybe parkay would be better.

And thanks, green, I will check out that alternative!

I make the best (??) chocolate chip cookies ever using Becel but no name works too. Everyone raves about them and they're soft even if you store them in the freezer. ??.

Soft Chocolate Chip Cookies

3/4 cup white sugar

3/4 cup packed brown sugar

1 cup butter softened (Becel)

2 large eggs beaten

1 tsp. vanilla extract

2 1/4 cups all purpose flour

1 tsp. baking soda

3/4 teaspoon salt

2 cups semi sweet chocolate chips

if desired , 1 cup chopped pecans , or chopped walnuts

Directions

Preheat oven to 375º F

Mix white sugar , brown sugar , butter , vanilla and eggs in a large bowl by hand .

Stir in flour , baking soda and salt . The dough will be very stiff .

Stir in the chocolate chips

Drop dough by rounded tablespoonfuls 2 inches apart onto a baking sheet

Bake 8 to 10 minutes or until light brown

No advice on the cookies, but we use earth's balance. It's a dairy free (vegan) butter.

What type of margarine are you using? I use margarine but it's the Parkay brand that's packaged in hard 1/2 cup squares. If a recipe calls for softened margarine I just microwave it for a few seconds at a time until you can dent it with your finger (not runny). The cookies don't come out super thick but that may help with the greasiness.

Also, I'm in Canada and am unsure if Parkay is a brand that's available everywhere so I apologize if I just gave you useless information

Nobody? I'm doomed to flat, greasy chocolate chip cookies?