We lived in WI (where margarine was banned for a long time) so my parents would always load up when visiting relatives in IL.
(Had to mix in the yellow coloring that was included with the margarine yourself!)
When we moved to IL, we had our choice of margarines!
I use butter, oil or shortening in baking, margarine spread for toast and butter and/or hi-ratio shortening for frosting. Also use coconut oil for frying eggs and making popcorn.
Couldn't find any info on Blue Bonnet butter or oil/butter blend.....
ConAgra Foods lists: (Blue Bonnet) stick margarine, light stick margarine, margarine bowl, and light margarine bowl.
Margarine choices (stick, spread, oil/butter blends):
More info on Smart Balance oil/butter blend sticks:
There seem to be some misconceptions about the fat and water content of margarine, salted and unsalted butter:
(Margarine & salted butter are the same, while unsalted butter can have a slightly higher water content.)
(Chart showing compostion of salted, unsalted & whipped butter.)
The real deal (facts) on margarine being one molecule away from plastic being spread via the internet:
Unsalted butter may be "fresher" than salted butter in the store because it has a shorter shelf life (so faster turn-over than salted butter).
Substituting salted butter for unsalted:
Difference between butter and margarine:
Don't understand the prohibition against using salted butter in the meringue b/c's...... (Unless it's because salt lowers the melting point of butter.)
These popular CC Italian & Swiss meringue b/c recipes use salted butter:
IMHO, they're all good (for somebody) and personal taste is the deciding factor (or maybe your budget given current inflation rates).