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