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included in the butter or margarine. If you use unsalted butter or margarine, simply increase the amount of salt as follows:
    • For ¼ cup or less of butter, don’t adjust the amount of salt.
    • For amounts of butter between ¼ cup and ¾ cup, add an additional ¼ teaspoon salt.
    • For ¾ cup to 1 cup of butter, add an additional ½ teaspoon salt.
    If you choose to use margarine, we recommend Smart Balance or Earth Balance. Both are interchangeable with butter. These recipes were primarily tested using butter, but when we did test with margarine, we chose Smart Balance Original Flavor Buttery Spread. If you usea different brand, please read the label closely and be sure to avoid any that contain hydrogenated oils. Hydrogenated oils (aka trans fats) are associated with a risk for certain health conditions (possibly including type 2 diabetes), so we advise that you steer clear of these.
    You can also substitute any type ofvegetable oil, but it’s a more complex proposition, because oil contains more fat and less water thansalted butter and margarine—and of course no salt.
    Butter Replacement Table
    Use the following substitutions in recipes calling for butter. Substitute the appropriate amounts of vegetable oil, water, and salt for the amount of butter listed.
    For ¼ cup salted butter:
    3 tablespoons vegetable oil
    1 tablespoon water
    no salt
    For ½ cup salted butter:
    6 tablespoons vegetable oil
    2 tablespoons water
    ¼ teaspoon salt
    For ¾ cup salted butter:
    ½ cup plus 1 tablespoon vegetable oil
    3 tablespoons water
    ½ teaspoon salt
    For 1 cup salted butter:
    ¾ cup vegetable oil
    ¼ cup water
    ½ teaspoon salt
    We prefer cold-pressed corn, canola, or safflower oil. That said, choose the oil you prefer and that’s best for your own body’s needs. Just two caveats: Don’t substitute oil for the salted butter or margarine in recipes calling for lemon juice. There’s a synergy to the combination of lemon and buttery flavors that will be missing if you substitute vegetable oil. Also, use olive oil only when specified. We recommend saving flavorful (and more costly) extra-virgin olive oil for savory toppings and using regular olive oil in the doughs.
    Eggs
    Whenever we call for eggs we mean large eggs, not extra large or medium. A typical large egg weighs about 1.65 to 1.75 ounces (47 to 50 g). We use 1.75 oz (50 g) as the standard. It’s fine to substitute liquid eggs or an egg replacer for the eggs in a recipe. Be sure to check the ingredients list carefully though, as some brands of egg replacer contain gluten or starch. If you use liquid eggs, use the weight of eggs called for in the ingredients list. If using a powdered egg replacer, reconstitute it according to the instructions to equal the number of eggs called for; use it as a wet ingredient, not a dry ingredient.
    For recipes that call for egg whites only, we recommend that you buy liquid egg whites rather than separating eggs. Not only are they inexpensive and easy to use, but this also avoids the dilemma of what to do with all of the extra yolks. Some powdered egg replacers, such as Ener-G brand, also have instructions for using the product in place of egg whites.Note that you can’t use egg replacers for egg washes. If you prefer not to use an egg wash, which functions primarily to create a shine on the surface of the finished product, you can either omit it altogether or brush a small amount of vegetable oil on the surface of the baked item as soon as it comes out of the oven to create the sheen.
    Also, you can’t use egg replacer powders in place of egg whites beaten to soft or stiff peaks, which a few recipes call for. In those instances you can still make the recipe, but the results won’t be as light and lofty. You can, however, mix the batter longer to create as much aeration as possible to compensate for the absence of the egg foam.
    Milk
    Whenever milk is called for, you can use any kind you wish, as long as it’s sugar-free or