Mace and Nutmeg are from the same plant and they work in substitution situations. (Mace is milder and comes from the outer layer or membrane around the nutmeg).

Some of my holiday recipes call for a lot of oil. My pumpkin bread recipe, for example. Instead of putting in 1 cup of oil, I use 1/2 cup of oil and 1/2 cup of applesauce to give the right consistency and amount of liquid to the recipe. And don't snack foods taste so much better when you can feel virtuous about eating them? :-)

SRS