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1/2 cup corn oil or canola oil or vegetable oil
1/2 cup vegetable shortening (Crisco is good)
1/2 cup all-purpose flour
Place all ingredients in a mixing bowl.
Using an electric mixer beat until mixture has multiplied in volume, and resembles marshmallow cream.
Place in a storage container, and store on the counter, or in a cupboard.
In hot weather, it may be refrigerated, but remember to take it out of the fridge, as it should be room temperature for easiest spreadability.
Mix lightly, then brush pans gently with pastry brush. I use a paintbrush.
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