I'm no baker-extraordinaire, but I've baked enough in my time to know a thing or two about recipes. And I know that when it comes to a recipe for a yummy baked good, there are things I can change and things I most definitely cannot. For instance, I always substitute unsweetened applesauce for half the amount of oil called for whenever I make muffins or quick breads. It's a healthy substitution, and it doesn't change the outcome of my recipe at all. But there are elements to every recipe