ideas for butter

Depends on what you are cooking. But usually just delete it. Sometimes will use 1/2 cooking oil instead of butter.

We are never without butter...born and raised in Wisconsin.

:B

Crisco or lard if you have some.

Our standby is olive oil.

Another user of olive oil when out of butter. The only substitute for eggs I can think of are the powdered version what life has never caused me to use. I'd prolly switch to a different recipe if it was a requirement and I was without.

Ova-Easy eggs. when reconstituted you can't tell the difference from fresh.

I don't always refrigerate butter, so it's no big deal. I take the milk solids out of the butter (ghee/clarified) anyway, so it's just the fat. That way it doesn't go "bad" for much much longer.

Plant oils are healthiest. Always use natural products. Our bodies make best use of natural fats and oils.

Yes, things stick least with use of butter, but moslty, I use olive oil, sunflower oil, safflower oil, etc. and get used to them.

:C

Vegans use a powdered egg substitute that works fairly well, but the problem is it is pretty expensive. If you buy fresh eggs, they can be left out for a week or so without needing refrigeration. I'm 72 and have never gotten sick from eating eggs. Of course, I don't eat cracked eggs unless I cracked them.

"One egg batch was kept at room temperature, generally between 68°F and 77°F, and the other was kept at typical fridge temperature at approximately 43°F. These samples were continuously tested for bacteria such as E. coli, Salmonella, and Listeria.

The results of the study showed that both batches of eggs were equally bacteria-free from the initial start of the study all the way to the end of the study — a span of two weeks. “There is no advantage in keeping the eggs refrigerated as opposed to storing them at ambient room temperature,” said Jay Tolley, the operations and quality manager at FoodTest."

Olive oil or coconut oil.