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

You should toss it. However, strange observation. I'm incredibly sensitive the the flavor of peroxides. I've had bag of planters peanuts that were too rancid for me to eat, even though the expiration date was well in the future. (Btw one of the reasons Hubs are so tasty is they fry them in a mix including coconut oil, which is very oxidation resistant almost to the point of acting as an "antioxidant", and it helps to preserve the natural flavor of the peanuts) However I was making a lot of pizzas back around 2010/2011 and bought too much whole wheat flour, especially the KA white whole wheat. Some of it I froze, but I still have some that's now almost 3 years old. I do keep it in a snap-closed plastic container. That probably helps. But I still make pancakes using that, and I swear, there's not a bit of rancid taste at all. I've even smelled and tasted the raw flour to be sure. Nothing, zilch, nada. I think maybe the fact it's enclosed as well as the density of the flour limits the degree to which oxygen can get in there: oxidation require an oxygen molecule be around, after all. (Unless I were subjecting it to pure chlorine gas...but that's pretty uncommon in kitchens LOL)

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 :)

I don't use liquid fabric softeners and most service techs will say not to use it, it's the worst thing you can do to your clothes(especially 100% polyester) and washing machine(clogs up everything). As for shelf life, here's an article: http://laundry.about.com/od/laundryroom/f/faqdetexpiratio.htm Only buy what you can use in a six month period and it's probably smart to keep powder in a zip-lock baggy or air-tight container.