Megan,

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

I would love to hear if anybody has tried this,

Becky in FL


>
> I used to substitute oil for butter quite regularly when it was difficult to
> buy milk free margarines (living in a country where they were non-existant
> (as was kosher food)).  I found that you had to decrease the amount of oil,
> compared to butter,  by around 15% (which makes it healthier too!) to make
> up for the lack of milk solids.  It still needs a bit of experimenting
> though and expect a few 10" square cookies to begin with.  I got the hang of
> it eventually though!
>
>
>
> Megan