While doing some reading this weekend, I came across a butter/margarine
substitution idea that has not been previously mentioned on the list.  The
idea: use peanut (or other nut) butter, measure for measure, in recipes
where its distinct flavor would be appropriate.  Makes sense since it melts
and would even cream like butter/sugar in most recipes.  This recipe was
given to try out the substitution technique.

Queensland Fruit Cookies

1/2 C. Peanut Butter, Butter or Margarine
Grated Rind of 1 Orange
1/2 C. Sugar (or equivalent sugar substitute)
1 Egg (or equivalent egg substitute)
1/2 C. Seedless White Raisins
1 C. Flour (or gluten free substitute)
1 tsp. baking powder

Cream the peanut butter (or butter or margarine) with the orange rind and
sugar (or substitute) until light and fluffy.

Beat in the egg (or egg substitute), add raisins and stir in flour (or
gluten free substitute) and baking powder.

Mix thoroughly, roll into small balls the size of walnuts, and place on
baking sheet (lightly greased if it isn't a non-stick pan).

Dip a fork in flour, press lines criss-cross fashion on each ball.

Bake at 350 F for approximately 15 minutes.  Watch closely.  Cool on wire rack.

VARIATIONS:

Use dark raisins and grated lemon rind in place of white raisins and orange
rind.

Or leave out the raisins and replace with a 1/2 C. of chopped nuts of choice.