> Megan,
>
> Thanks for your perspective.  Good info and its good to see
> how others handle
> our problems in the baking department.

It helps to be a good cook, with experience of baking with "normal"
ingredients.  Because I went through a (mistaken belief) period where I ate
milk, etc, I learnt to bake with butter, etc.

> I was wondering if
> you have ever tried
> mixing the oil into the eggs in a recipe to make a type of
> "thick mayonnaise"
> before mixing the other ingredients.   The oil and eggs form
> an emulsion and may
> give the cake or cookies more body.   I have been thinking
> about this and
> wondering if it would work to make oil more of an attractive
> ingredient.

Thats an idea, and would work possibly for the "cream butter and sugar, add
eggs" recipes.  Might try it.  Oh, to which, I tend to use caster (fine
grain) sugar, not regular, in baking.

Megan