Butter or Marge?

[pickle]

When a recipe says to use butter I always use a substitute, usually one of the butter like margarines. Am I making a lot of difference to the end product or does it not really matter?

[Lonnie]

Its really a question of personal taste, I use butter for everything, my wife uses marge, needless to say, i'm only allowed to cook rare on occasions.

[Jugglering]

As Lonnie says, it's a matter of personal preference, plus it depends on what's being made. I would use margarine for pastry and scones, butter for shortbread, croissants or biscuits, olive oil for bread, salad dressings and frying vegetables and groundnut or corn oil for mayonnaise.

[Bohne]

I also use butter, no matter what the recipe says.
Everything has worked out OK, so far!