Also since I am on a high protein diet, I use a shortening that has 40% meat
fat, Although I'm sure crisco would work just as well. I also use Soy milk
as a dairy replace since it does have some proteins in it. This mixture
works very well, rises properly, and has the right crumb.

Joe 

-----Original Message-----
From: Milk/Casein/Lactose-Free List [mailto:[log in to unmask]]
On Behalf Of Demidion
Sent: Tuesday, May 27, 2003 8:29 AM
To: [log in to unmask]
Subject: Re: Can u help me brainstorm?? Milk free diet

I do it all of the time. I add a tiny bit of butter flavoring, and a little
extra salt. It works great!

Joe

-----Original Message-----
From: Milk/Casein/Lactose-Free List [mailto:[log in to unmask]]
On Behalf Of Sandr Sheeley
Sent: Monday, May 26, 2003 9:36 PM
To: [log in to unmask]
Subject: Re: Can u help me brainstorm?? Milk free diet

Have you tried using shortening in those recipes instead of margarine?  I
know
you can do that in cookies very easily.  You might need to add just a little
extra salt to make up for the salt in the margarine.  I know I have several
cookie recipes that call for shortening instead of margarine.

Sandy

> It's very frustrating
> for soy allergies with desserts, as most of the cookies (and others)
> list to use milk- and soy-free margarine. It doesn't exist. They
> don't believe in being allergic to soy lecithin and oil.