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
|Preheat oven to 325 degrees F.
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
|mix all ingredients with out over beating. Half fill muffin tins. Put in cold oven, set heat for 450 degrees F Bake 15 min, reduce heat to 350 degrees F -bake 15-20 min|
|2 Cups Flour
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
|Preheat oven to 400 degrees
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 tablespoons ground flax seed
6 tablespoons water
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon table salt
1 cup soy milk
1/4 cup canola oil
|1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
2. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
6. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.
|1 1/2 cups flour
1/2 cup sugar
2 tsp. Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs, beaten
1/4 cup (1/2 stick) margarine or butter, melted
1/2 cup orange juice
2 Tbsp. grated orange peel
2 Tbsp. water
1 cup Walnuts, chopped
|-Mix flour, sugar, baking powder, baking soda and salt in large bowl; set aside.
-Blend eggs, margarine, orange juice, orange peel and water in small bowl. Stir into flour mixture just until blended. Stir in walnuts. Spoon into greased and floured 8×5-inch loaf pan.
-Bake at 350°F for 50 minutes or until done. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack. Slice; serve immediately.
|*This recipe makes 1 gallon of batter – can be frozen if you do not want to make all at once.
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
|Preheat Oven to 400 degrees
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)
|2 cups all-purpose, unbleached flour
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)
|Preheat oven to 350 degrees F.
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.
|Mai Tai Cake
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
1 Cup Pineapple Syrup
2 Tbl Sugar
1 Tbl Cornstarch
1 Tbl Rum
|Heat oven to 350 degrees
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.
1 Cup Pineapple Syrup
2 Tbl Sugar
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)
|2 cups of flour
1 cup of sugar
1/4 teaspoon of salt and
3 teaspoons of baking powder
2 large eggs
|Preheat oven to 350 degrees Fahrenheit
When thoroughly combined, add in 1 cup of fresh blueberries!
In a separate bowl, mix together:
Make a well in the center of the dry ingredients, pour in the wet
Scoop into muffin cups lined with paper, or greased muffin tins.
Bake for approx. 40 minutes, or until golden brown. Makes about a dozen
|1 1/2 cup sugar
2 medium ripe bananas, mashed
1/2 cup oil
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon pumpkin pie spice
1 teaspoon cinnamon
|Beat together sugar, eggs,bananas until blended. Beat in oil, and remaining ingredients until blended. do not over beat (stir by hand) Pour batter into 4 3×5″ greased foil loaf pans and bake in a 350 degrees F oven for 40-50 minutes or until a cake tester comes out clean. cool for 10 minutes. remove breads from pans and continue cooling on a rack.|