Ingredients:
1 small Box Jello cook & serve, chocolate pudding powder
1/2 cup Non-fat dry milk powder
1 tablespoon Unsweetened Hershey's cocoa
1/2 cup Sugar
1 cup Self-rising flour
4 Egg whites, beat til stiff with 1 pinch Salt in 1-1/2 qt. bowl
1 teaspoon Vanilla
4 ounces Applesauce
1/4 teaspoon Baking soda

Directions:
In medium mixing bowl combine Jello powder, dry milk, cocoa, sugar and flour. Set aside. With electric mixer, beat alternately into the egg white mixture a cup at a time with the vanilla, applesauce and baking soda, which have been mixed together. Beat 2 minutes after last addition. Divide batter equally between 12 paper-line cupcake wells. Bake at 350 degrees about 18-20 minutes or until tester comes out clean. Cool in pan on wire rack 10 minutes then remove.

Ingredients:
12 1/3 ounces tofu, low-fat silken, (extra-firm)
1 1/2 tablespoons orange zest, minced (from 1 orange)
3/4 teaspoon orange extract
1/4 cup brown rice syrup
1/4 cup maple syrup

Directions:
Blend all ingredients with a small electric hand blender (easier clean up) or a food processor until smooth.

Spread on cooled cake and refrigerate briefly to set the icing.

Should have enough icing to cover a double-layered-10-inch round cake.

Ingredients:
1 cup brown rice flour
2 tablespoons tapioca, finely ground
6 tablespoons sesame seeds, ground
1/4 teaspoon sea salt
5 tablespoons organic Non-Hydrogenated Veg. Shortening
(or organic coconut oil or canola oil)
1/3 cup water, (maybe a bit more)

Directions:
Oil a pie dish. Combine flour, ground tapioca, ground sesame seeds, and salt in a bowl. Cut shortening into the flour mixture. Add water and mix. Add additional water one tablespoon at a time until pastry is wet enough that when pressed together, it sticks together (forms a ball). Place pastry into the pie dish and press it gently on the bottom and up the sides. Using a fork, gently poke small holes all over the crust (so it does not puff up). If filling with a non-bake filling (like "Mango Cream Pie Filling" (see recipe)), bake the crust in a 350 degrees F (175 degrees C) oven (no need to preheat oven) for 25 to 30 minutes. Let the crust cool before filling. If using pie crust with a filling that bakes (like pumpkin or apple), fill crust and bake as directed for the particular pie filling. Makes 1 medium to large pie crust.