I have several cookie recipes that call for cream cheese (kiffles, rugala). I have no problem subbing margerine for the butter, but what about the cream cheese? I picked up a tub of Tofutti Better than Cream Cheese, but haven't opened it yet. Has anyone tried baking with it? Is it too much like whipped cream cheese? It feels pretty solid through the plastic wrapper. Any comments on the taste? I like their sour cream substititute, so I'm hoping this tastes OK. (In fact I took dip made with it to a party and mine was finished off before the one with real sour cream!) Any comments on when NOT to use the Energy Foods egg replacer? The box says it's hit or miss on whether it will work correctly, I was just wondering if anyone has found a pattern. I can use real eggs in any cookies with nuts or chocolate, it's just the ones for my daughter that I try to avoid them. She's not terribly sensitive, but if we avid them we can cheat on other things :-) Kathy P. ___________________________________________________________________ You don't need to buy Internet access to use free Internet e-mail. Get completely free e-mail from Juno at http://www.juno.com/getjuno.html or call Juno at (800) 654-JUNO [654-5866]