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baking substitutions

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From time to time I see great ideas for baking substitutions, but I always forget to write them down. In the hopes that I can gather them all in one spot...

What are some sure-fire substitutions that you use? Any cautionary tales about substitutions affecting the flavor of the final product?

Also, what ratios do you like for:

butter/oil - pumpkin, applesauce
eggs - flax seed meal

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