Combine oil, milk, egg, banana, sugar. Add flour, nuts, baking powder and baking soda. Stir only until flour is moistened. Pour into a greased pan. Sprinkle topping (see below). Bake. Let cool 10 mins in pan before turning out.

Topping:
Combine all dry ingredients. Cut in butter

Crust:
Combine and press into a 9” pie pan.

Filling:
Beat cream cheese until fluffy. Blend in sugar, lemon juice and vanilla. Add eggs one at a time, beat after each one. Pour into crust. Bake 25-30 mins at 350.

Topping:
Combine and spoon over warm cheesecake. Bake 10 mins. Chill several hours.

Beat eggs, honey, sugar, tea, oil, rum and baking powder. Gradually add flour and beat until bubble form. Pour into greased and floured pan. Bake 1 ½ hrs at 350.

Beat egg whites until stiff. Add sugar, vanilla, vinegar. Bake in springform pan for 1 hr at 300. Remove top of cake, fill with fruit and some of the whipped cream. Replace top and cover with whipped cream.

Cream butter and sugar. Add egg yolks gradually. Add milk and flour alternately. Add baking powder and vanilla, and melted chocolate. Fold in beaten egg whites. Bake about 1 hr at 350.