Bev's Recipe Collection

• 2 (8 oz.) cream cheese (softened)
• 2 t vanilla
• 1/4 C honey granules (or mild honey)

Whip cream cheese, adding honey granules and vanilla.  Whip until smooth.

(from Bread Beckers Recipe Collection)

• 3 C plus 3 T flour
• 1 t  salt
• 1 t baking powder
• 1 t baking soda
• 1/2 t nutmeg
• 2 large eggs
• 6 T olive oil
• 2/3 C honey
• 4 large mashed bananas
• 2 t vanilla

Stir dry ingredients together.  Combine egg, oil, honey, bananas, and vanilla.  Beat until well blended.  Add the dry ingredients to the banana mixture and beat until blended.  Pour batter into greased 13″ x 9″ pan.  Bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.

Topping:

• 3/4 C sucanat (sugar)
• 1/4 C water
• 3 T butter
• 1/2 C chopped pecans
• 1/2 C dried unsweetened coconut

Combine sucanat, water, and butter in a small saucepan and bring to a boil.  Cook 1 minute, stirring constantly.  Remove from heat; stir in nuts and coconut.  Spread topping over baked cake.

(from The Bread Beckers Recipe Collection)

• 2 C flour
• 1 T cinnamon
• 2 t baking soda
• 1/2 t salt
• 3 large eggs
• 1 1/2 C sucanat (sugar)
• 3/4 C olive oil
• 3/4 C buttermilk
• 1 (8 oz.) can crushed pineapple, drained
• 1 ripe banana, mashed
• 1 T vanilla
• 2 C grated carrots
• 1 C walnuts, chopped
• 1/2 C shredded coconut

Cream Cheese Icing

Stir flour, cinnamon, baking soda and salt; set aside.  Beat eggs, sucanat, oil, milk, pineapple, banana, and vanilla until smooth with electric mixer.  Add flour mixture at low speed until blended.  Fold in the last 3 ingredients.  Pour into 3 round cake pans with wax paper cut in circles to fit bottom (grease and flour paper), or a 13″ x 9″ greased pan.  Bake at 350 degrees; 25 minutes for round pans, 40 minutes for rectangular pan.  Cool on racks.  Frost with Cream Cheese Icing.

(from The Maximum Energy Cookbook by Sharon Broer)

• 1/2 C butter
• 1 C honey
• 3 eggs
• 1 t vanilla
• 1 C flour
• 1/2 C unsweetened cocoa powder
• 2 t baking powder
• 1 t salt
• 1 t baking soda
• 1/2 C sour cream
• 1 C chocolate chips
• 1/2 C chopped walnuts

Cream butter in large bowl with electric mixer.  Gradually add honey, beating until light and fluffy.  Add eggs, one at a time, beating thoroughly after each addition.  Mixture may appear slightly curdled.  Beat in vanilla.  Combine flour, cocoa, baking powder, salt and baking soda in small bowl.  Add dry ingredients alternately with sour cream to butter mixture.  Fold in chocolate chips and walnuts.  Pour batter into a greased 12 cup fluted tube pan.  Bake at 325 degrees for 50-55 minutes or until wooden toothpick inserted near center comes out clean.  Cool in pan on wire rack 10 minutes.  Remove from pan and cool completely on wire rack.  Glaze with White Chocolate Glaze.  (We simply bake it for 35 minutes in a 13″ x 9″ pan and serve without frosting.  This is a dry cake that we enjoy like brownies.)

Optional White Chocolate Glaze:

• 2 oz. white chocolate
• 2 t milk

Melt white chocolate in top of double boiler.  Stir in milk.  Drizzle glaze with spoon sparingly over cake, allowing it to drip down the sides.  May sprinkle additional unsweetened cocoa powder over the top  for an added touch.

(from Light and Natural Cookbook)