I finally made a cake with the Meyer Lemons that fell from my tree. Grainlady, I thought I had coconut oil but I didn't. I looked where I normally shop and wasn't happy with what they had so I wound up using the quick lemon cake recipe that Shambo posted and my lightest, virtually flavorless, olive oil. I still think that the slight coconut flavor of coconut oil with the lemon would be great and I have put it on my phone shopping list. The spicy lime mayo you posted is definitely something we would love and I just looked at their website and one of my local supermarkets sells it, so it's on the list too. Thanks for your help. Sherrmann, coconut oil has been controversial, but from all the reading I've done, I feel it is healthy. We all have to make our own decisions on lots of foods and I will be quick to admit that I often feel there is conflicting research on all sorts of foods. I love butter too, but since my very serious heart surgery I have to be careful about how much I use. Coconut oil has no cholesterol and no sodium and butter is very high in cholesterol. I certainly do eat some butter, but it's in my best interest to limit it which is why my original question was to ask what to substitute for some of the butter. I'm sure this recipe would be fabulously wonderful with the original amount of butter. Lee

A combination of things has put an end to my bechamel days. First, the attempt to eat lower fat and calories, but also I have become increasingly sensitive to lactose, or something or other in what passes for milk these days. I was never a milk drinker and just don't use it enough to warrant getting raw milk, which I'm sure would help with the flavor and lactose issues. The last couple of times I have tried to make it I just wasn't satisfied and I think it has to do with the shelf stable milk I used, which is what I have on hand nowdays. I read the alternative recipes posted here with great interest. I find that mostly these days I just use a reduced liquid for my sauces, even pasta. Or just top with evoo and parm. or feta cheese.

Here are two interesting links I found about coconut oil. I'll quote from one of the articles below: "It was back in the sixties and seventies when some researchers tried to prove that saturated fats were dangerous and dreadful and should be avoided as much as possible. This made some people turn away from coconut oil, but now, the usage of coconut oil is gaining popularity once again as cooking oil. Let’s explore some of the reasons why this change has occurred...." "There are two types of cholesterol, namely, High Density Lipoproteins (Good Cholesterol) and Low Density Lipoproteins (Bad Cholesterol). While the Bad Cholesterol (LDL) gets deposited in the inner walls of arteries and poses a threat for your heart (in extreme cases, it can result in heart attacks), the Good Cholesterol (HDL) does just the opposite. It helps lower the level of Bad Cholesterol, provides energy and nutrition to cells, and benefits the body in a number of other ways as well. You will be delighted to know that coconut oil has some saturated fatty acids like Capric Acid and Lauric Acid, which raise the level of High Density Lipoproteins in the body, lowers Bad Cholesterol, boosts immunity and fights aging. They also increase the rate of metabolism and help shed weight." In my native country - India, the Southerners use a lot of coconut oil in their cooking and yet obesity or cholesterol is not a renowned diet related problem there from what I know. Yet, my family has never really used it for cooking and I also never did. Thanks to grainlady's periodic insistence on the use of coconut oil in so many recipes, I decided to a little research on my own. What I also learnt is that while too much may cause diarrhea, a little bit will certainly not hurt and edible grade Coconut Oil Is: · Anti-inflammatory · Antimicrobial · Antifungal · Antiviral · Improves nutrient absorption And there are over 80 uses listed on this page: - See more at: http://healthimpactnews.com/2011/80-uses-for-coconut-oil/#sthash.LVOFrmQq.dpuf There is also a weight wise recommended usage chart. Oh and by the way, I just bought my first bottle also, may not use it every day but will surely use it in baking. I wonder if anyone has ever used a few drops in homemade insecticidal sprays for plants? (did not find it in the list) A question for grainlady or anyone with experience - I have this honey wholewheat oat banana bread recipe (to be made next week) that uses apple sauce instead of oil, I wonder if adding a teaspoon of coconut oil will help the bread last a week or more? I usually make banana bread and store in the refrigerator on the second day itself (that does affect the taste) in order to make it last a week or more(and I don't like it cold so need to defrost before having). Here is a link that might be useful: Why is Coconut Oil So Special

happyday, I know that first message with link to web page may look like spammy, but I tough that is better share something useful with community as just say plain "hi". I have garden, generally fruit trees, some flowers and old northern grapes, not much, but enough for our family eat some bunches of tasty self grown grapes at autumn and if year is good, also make ten or a bit more bottles with wine from leftovers. Some topics on wine making bring me there. Yes, English is not my first language as You note, but I try :)