3 eggs

2 cups of sugar

1 cup vegetable oil

3 tsp vanilla

1 lb grated zucchini (unpeeled) or a bit more.

2 cups flour

2 tsp baking soda

1 tsp salt

1 tsp  cinnamon

3/4 cup raisins

3/4 cup walnuts

Cream Cheese Frosting:

1 container Tofutti Better than Cream Cheese

1/2 cup soy margarine

2 cups powdered sugar

1 tsp vanilla extract

1 1/2 tsp lemon juice

Zucchini Cake:

Combine eggs, sugar, oil and vanilla and beat them together until the mixture is smooth.

Add grated zucchini and stir.

Sift in dry ingredients together and add the nuts.

Add the dry ingredients to batter and pour into a 9×13 greased and floured pan.

Bake for one hour until done.

Let it cool before adding the cream cheese frosting.

Cream Cheese Frosting:

Combine the cream cheese and margarine.  Slowly add the powdered sugar, then the vanilla and lemon juice.  Blend well.  Once Zucchini cake is cooled at to the top of the cake.

1 cup milk

1 tablespoon melted butter

1 cup flour or 2/3 cup whole wheat flour and 1/3 cup white flour

1/4 teaspoon salt

1 cup Sugar

1/4 tsp salt

3 tsp baking powder

2 eggs (Orgran No Egg Substitute)

1 cup cranberries coarsely chopped

1/4 cup walnuts

1 Cup Almond Milk

2 tsp orange rind

1/2 cup Earth Balance Butter

Combine flour, sugar, salt and baking powder.

Mix in cranberries and walnuts.

Mix eggs, butter, orange rind and almond milk in a separate bowl.

Pour egg mixture into dry ingredients and stir until dry mixture is fully moist.

Use ice cream scoop to scoop into paper muffin cups in muffin tin.

Bake for about 15-20 minutes checking periodically.  Tops should be golden brown.

2 cups boiling water

2 cups 100% bran

1 heaping cups shortening (or Earth Balance vegan butter)

2 cups sugar

4 eggs (or equivalent egg substitute)

1 quart buttermilk (1 tbl spoon of apple cider vinegar + soy milk and let it rest for 5-10 minutes)

5 cups flour

5 tsp baking soda

4 cups All Bran cereal

Mix water and bran together.

Mix shortening, sugar, eggs and buttermilk and add to cooled water & bran mix.

Add flour, soda, salt and cereal. Mix well.

Drop heaping spoonfuls into muffin tin.

Bake for 15-18 minutes for an average size muffin tin (less time for smaller tins)

3/4 cup dark brown sugar, packed

3/4 t baking soda

3/4 t salt

3/4 t cinnamon

1/2 cup soy or almond milk

1 t apple cider vinegar

4 large, extra ripe bananas, mashed

1/4 cup vegetable oil (sesame, almond or safflower)

2 T maple syrup

1 t vanilla extract

sunflower seeds (optional)

chocolate chips (optional)

Lightly oil a 9″ x 5″ loaf pan.

Sift together flour, sugar, baking soda, salt and cinnamon into a mixing bowl.

In another bowl, mix together the soy milk and vinegar and let stand for 2 minutes – this makes it like buttermilk.

Add to the milk mixture the bananas, oil, syrup and vanilla and mix well.

Add the dry ingredients, and mix.

Stir in the sunflower seeds and/or chocolate chips if you choose.

Pour the batter into the loaf pan.

Bake for 1 hour until done.

Cool for about 20 minutes and remove from pan.

3 Eggs

1 1/3 Cups of Sugar

1 (1 lb 4 oz) Can of crushed Pineapple in Heavy Syrup

2 tsp Vanilla

1 1/2 Tbl Ground Orange Peal

1/4 Cup of Dark Rum

3 Cups of Flour

2 Tbl Baking Powder

1/4 Cup Pecan Pieces (finely chopped)

1 tsp Soda

1 tsp Salt

Glaze Topping:

1 Cup Pineapple Syrup

2 Tbl Sugar

1 Tbl Cornstarch

1 Tbl Rum

Beat eggs lightly.  Add oil, sugar and vanilla.  Beat until thick and foamy.

Drain the pineapple and reserve the juice for glaze.  Stir in pineapple, orange peel and rum.

Blend in the flour, baking powder, soda, salt and pecan pieces.

Stir batter into the pineapple mix just until all ingredients are mixed.

Pour into 2 greased 8×4 loaf pans and bake for 50-60 minutes.

Glaze Topping:

1 Cup Pineapple Syrup

2 Tbl Sugar

Glaze:

Heat till thick and clear: pineapple syrup, sugar, cornstarch and rum.

Once the cake is out of the oven, remove from the pan and cool on a rack.  Spoon glaze over the top.  Garnish with more pecans (or any other nut)