Also since I am on a high protein diet, I use a shortening that has 40% meat fat, Although I'm sure crisco would work just as well. I also use Soy milk as a dairy replace since it does have some proteins in it. This mixture works very well, rises properly, and has the right crumb. Joe -----Original Message----- From: Milk/Casein/Lactose-Free List [mailto:[log in to unmask]] On Behalf Of Demidion Sent: Tuesday, May 27, 2003 8:29 AM To: [log in to unmask] Subject: Re: Can u help me brainstorm?? Milk free diet I do it all of the time. I add a tiny bit of butter flavoring, and a little extra salt. It works great! Joe -----Original Message----- From: Milk/Casein/Lactose-Free List [mailto:[log in to unmask]] On Behalf Of Sandr Sheeley Sent: Monday, May 26, 2003 9:36 PM To: [log in to unmask] Subject: Re: Can u help me brainstorm?? Milk free diet Have you tried using shortening in those recipes instead of margarine? I know you can do that in cookies very easily. You might need to add just a little extra salt to make up for the salt in the margarine. I know I have several cookie recipes that call for shortening instead of margarine. Sandy > It's very frustrating > for soy allergies with desserts, as most of the cookies (and others) > list to use milk- and soy-free margarine. It doesn't exist. They > don't believe in being allergic to soy lecithin and oil.