1. It totally depends on the recipe -- like, it depends on so many factors (and on personal taste) that I can't even give a reasonable summary here.
2. You can substitute soymilk in any sort of sweet or grain-based recipe, where the sweeter, nuttier, faintly-beany taste of soy won't be a problem. For example, Cook's Illustrated just tested it in cream pie filling and a yellow cake, and it was fine. So something like oatmeal should be great. Where you can't sub it is in savory recipes -- it tastes seriously out of place. (You can, in fact, make yogurt from soymilk, BTW.)
5. Molasses is a byproduct of sugar production -- beyond that, you'll have to do actual research. ;-)
no subject
2. You can substitute soymilk in any sort of sweet or grain-based recipe, where the sweeter, nuttier, faintly-beany taste of soy won't be a problem. For example, Cook's Illustrated just tested it in cream pie filling and a yellow cake, and it was fine. So something like oatmeal should be great. Where you can't sub it is in savory recipes -- it tastes seriously out of place. (You can, in fact, make yogurt from soymilk, BTW.)
5. Molasses is a byproduct of sugar production -- beyond that, you'll have to do actual research. ;-)