I recently became lactose intolerant and therefore, anything with dairy does not cause a pleasant reaction (i never want to go through this again.)
I recently found a clone recipe for "Pecan Sandies" and wanted to know if anyone's had any experiences using butter flavored Crisco in cookies, et. al.
Also I've had some success using Silk as a replacement for milk in cornbread? Any experience on using lactaid-free milk in baking (biscuits, cakes, etc.).