I love working with Tropical Traditions. My family has had the chance to experience so many green and healthy products all of which we have been pleased with. This time I was able to try their Organic Palm Shortening. With Christmas baking just around the corner, this is a product that is sure to be used a lot in my kitchen. I usually try and avoid recipes that have shortening in the ingredient list, but no more! So, once again I was busy baking up a storm using the great Tropical Traditions products that I have on hand and I couldn’t be more pleased with the quality of them.
Palm shortening is derived from palm oil. In its natural state, palm oil is a mixture of saturated and unsaturated fatty acids, with most of the unsaturated fat being monounsaturated fat. Palm shortening is palm oil that has some of its unsaturated fats removed, giving it a very firm texture, and high melting point. The melting point of our Organic Palm Shortening is 97 degrees F., making it very shelf stable. It is NOT hydrogenised, and contains NO trans fats! It is great for deep-fat frying and baking, and is not prone to rancidity. Since it has been separated from some of the unsaturated portion of the oil, it is colorless and odorless, and will not affect the taste of foods like Virgin Palm Oil does.
I was surprised to see that the palm shortening resembled frosting! I’m so used to those brick like kinds. It scooped out great (I almost wanted to dip my finger in it and lick because it was so ‘fluffy’ lol!), and just like the description says it is colorless and odorless.
Tropical Traditions has a ton of great recipes on their blog. But let me share this Trail Mix Cookie recipe I adapted using Tropical Traditions products.
Trail Mix Cookies
1 cup granulated sugar
1 cup packed brown sugar
1 cup Tropical Traditions Coconut Peanut Butter
1 cup butter or margarine, softened
1/2 cup Tropical Traditions Organic Palm Shortening
2 teaspoons vanilla
2 cups all-purpose flour
1 1/2 cups Tropical Traditiosn Organic Rolled Oats
1 teaspoon baking powder
1 teaspoon baking soda
2 cups candy-coated chocolate candies
1 cup Tropical Traditions Shredded Coconut
1. Heat oven to 375°F. Beat sugars, peanut butter, butter, shortening, vanilla and eggs in large bowl with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, oats, baking powder and baking soda thoroughly. Stir in candies, and coconut.
2. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet; flatten slightly with fork.
3. Bake 9 to 10 minutes or until light brown. Cool 1 minute; remove from cookie sheet to wire rack.
Do you want a chance to try it? Then you’re in luck! Tropical Traditions is giving me the opportunity to let one of my readers try this great product.
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Open to US & Canadian residents ages 18+, ends October 14, 2010 at 11:59 PM CST. Winner will have 48 hours to respond or a new winner will be chosen, unless you complete your address in the form below. By entering this giveaway you are stating that you have read my **Privacy/Rules statements and agree to them.
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or host a product giveaway in return for the sample product.