Alternative to Shortening
I apologize if this has already been brought up along the line. I was wondering if anyone knew an alternative to shortening when baking. IS there one? Shortening is solidified, icky hydrogenated oil, which I try to avoid at all costs, yet shortening is called for in so many recipes for cookies/pies/etc. My mom, for instance, uses it frequently for baked goods -- in lieu of anything else, I urge her to use Crisco since it's the only one without lard (ack!), but, obviously, it's still unhealthy and unnatural. Would vegetable oil be a suitable substitution or would it change the texture too much?
Thanks for your help!