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Favorite Old Fashioned Gingerbread

Reviewed: Nov. 24, 2013
I followed other reviews and doubled the spices, turned out delicious! When it comes to the baking time, I find it's best to cover the cake half way through baking time with tin foil to prevent over-browning. I took the cake out of the oven when the toothpick inserted in the center had a few moist crumbs attached. The cake was fluffy and moist. I will be making this again.
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Vegan Chocolate Cake

Reviewed: Dec. 26, 2013
This cake recipe is very versatile. I baked this in a swiss roll pan, for 12-15 minutes and then turned it out onto parchment paper dusted with cocoa powder and rolled it up while it was hot and let it cool completely. I used a simple vegan vanilla frosting as the filling. It was a hit!
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Light Wheat Rolls

Reviewed: Jan. 15, 2013
I substituted margarine for butter and cut the dough into eight 5oz pieces and shaped them into oval shaped buns. I baked them at 350F for 18-20 minutes. They turned out to be the perfect size for sandwiches. I really liked the crumb of this bun, it was light and fluffy!
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