Just wanted to send a follow-up message about my previous question.  I
have found that substituting canola oil at 3/4 of the amount of
shortening or butter called for in a recipe works great.

I've used it in Irish Soda Bread, Chocolate chip cookies, lemon bars,
very very yummy, and actually very close to the former texture of these
items when I used butter of shortening.

Thanks a ton for all the great suggestions.  It's great to be eating
these foods I Love again!  Deb