I got this recipe from my Aunt and make it all the time. It doesn't last long in our house! In fact, I'm making it again tonight. Banana Cake 2 cups flour 1½ tsp baking powder ¾ tsp salt 1 tsp baking soda 1½ cups sugar 1/3 cup soft margarine ½ cup buttermilk or sour milk 1 cup mashed bananas 2 eggs, unbeaten 1 tsp vanilla Grease a 9x13-inch baking dish. Set aside. Preheat oven to 350°F. Cream together margarine and sugar. Add milk and bananas. Add dry ingredients, and eggs and vanilla. Beat 1-2 minutes on low speed. Pour into prepared dish. Bake for approximately 30 minutes. Cool cake for 5 minutes before spreading with topping. Topping: ¼ cup butter ¾ cup dark brown sugar 1½ Tbsp milk ½ cup shredded coconut ¼ cup chopped nuts (walnuts)- optional Cream together the butter and brown sugar. Add milk and beat until smooth. Add coconut and nuts, and mix well. Spread mixture on cake and broil until bubbly and lightly browned. (Keep an eye on it. Now is not the time to read a book!) NOTE: I put dollops of the topping all over the cake and then put it in the oven for several seconds so that it can spread better. Once I got it spread, then I put it under the broiler.

Try this, from Bon Appetit. The nuts should be husked (the papery part removed) for best results. These are really good and the coating could probably be used with other nuts -- would be good with almonds, for example. Roasted Hazelnuts If the nuts have been stored in the freezer, bring them to room temperature before roasting so the coating maintains a smooth consistency. Vegetable oil 4 cups hazelnuts, toasted, husked 1 cup (packed) dark brown sugar 1/3 cup coarsely chopped fresh rosemary 1 tablespoon coarse kosher salt 5 dashes of hot pepper sauce Preheat oven to 350°F. Brush 13x9x2-inch baking pan and large rimmed baking sheet generously with oil. Mix hazelnuts, brown sugar, rosemary, salt, and hot pepper sauce in large bowl to blend. Transfer to prepared baking pan. Bake until sugar melts and coats nuts, stirring every 5 minutes, about 20 minutes. Transfer to prepared baking sheet. Cool completely. Break hazelnuts apart and store in airtight container at room temperature. (Can be made 5 days ahead.) It's important to keep the hazelnuts hot during the entire baking time so the glaze doesn't clump. To prevent the hazelnuts from cooling off, don't remove them from the oven when stirring  just pull the oven rack out slightly. (It may take slightly longer to make the nuts than indicated -- but they're really good and worth the trouble. Be sure to use fresh rosemary; dried won't be the same). Makes 4 cups. And a more typical recipe. My mom makes these with cinnamon only -- really good, and really good in salads. Sweet-Hot Spiced Pecans In a bowl, mix 1/3 cup sugar, 3/4 teaspoon cayenne, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground allspice. Whisk in 1 large egg white and 2 teaspoons vegetable oil. Stir in 2 cups pecan halves. Spread nuts in a single layer in an oiled nonstick 10- by 15-inch baking pan. Bake in a 300° regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes. Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely. Serve or store airtight at room temperature up to 2 weeks (I keep them much longer). Makes about 2 cups. Happy eating!

The following is from Mary Frances PickettÂs website http://www.glutenfreecookingschool.com She has Q&A section about baking gluten free bread on her blog at that you might find helpful (e.g., get more rise by beating dough mixture for a few minutes with the paddle before adding it to the bread machine); read more at: http://www.glutenfreecookingschool.com/archives/gluten-free-bread-tips Really Good Sandwich Bread 1 Tbsp. active dry yeast 1 Tbsp. sugar 1 ½ c. water (105 degrees or a little less than hot) 2 ½ cups "Gluten Free All Purpose Flour Mix Recipe" (see below) 2 tsp. xanthan gum 1tsp. salt 2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed) 1 ½ Tbsp. oil 1 tsp. cider vinegar 1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients - bubbles and foam should form if the yeast is happy. 2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well. 3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy. 4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then dump into your bread machine. Cook on the 80 minute setting  the stirring paddle is not necessary. +++++++++++++++++++++++++++++ Gluten Free All Purpose Flour Mix (Note: this mix can be used for a variety of baked goods and things like pancakes as well) 3 parts brown rice flour (I use BobÂs Red Mill) 3 parts corn starch 2 parts soy flour 1 part masa harina

- Check your local library for allergy-free cookbooks. But just going through all cookbooks you'll find recipes that will work - this will become your new hobby. Vegan cookbooks will also be egg-free - check vegan recipes and web sites on-line. - Use Ener-G Egg Substitutes when an egg is called for in baked goods. There are lots of easy-to-make egg substitutes. Just Google - egg substitutes. If a recipe calls for one egg, it's usually a binder and nearly any egg substitute will generally work. - Google - Egg-free Recipes - WACKY CAKE (snack cake) - you'll find lots of versions of this cake. 1-1/2 c. flour (I use whole wheat or spelt but all-purpose will work fine.) 1 t. soda 1/2 t. salt 3 T. cocoa powder (can omit and add 1/2 t. of pumpkin pie spice for a Spice Cake) 1 T. vinegar 2 t. vanilla 5 T. butter, melted 2/3 c. honey (I use low-glycemic agave nectar.) 1/3 c. cold water Mix ingredients in an 8-inch square pan in THIS order: 1. Combine all dry ingredients and mix well. 2. Make 3 holes evenly spaced apart in dry ingredients. 3. In first hole put vinegar, in second-vanilla, and in the third-melted butter. 4. Mix honey and water and pour over the ingredients in the cake pan. 5. Mix with a dinner fork or a spatula. Make sure no dry ingredients remain in the corners. 6. Bake in a preheated 325°F oven for 30-35 minutes. - CHERRY CRUNCH CAKE 1 c. quick cooking rolled oats 1 c. flour 3/4 c. brown sugar 1/2 t. cinnamon 1/2 c. butter 1 can cherry pie filling Combine oats, flour, sugar and cinnamon in mixing bowl. Cut in butter with a fork or pastry blender until particles are fine. Spread half the oat mixture in an 8-inch square pan. cover with filling and sprinkle with remaining oat mixture. Bake in preheated 375°F oven for 40-minutes. - Marshmallow Treats - Eggless-Milkless-Butterless Cake (you'll find lots of versions of this WWII favorite) -Grainlady