diets. For dessert lovers, this can be especially hard. But relief is here: These are a few recipes for eggless and milkless desserts.

Also, a good substitute for baking without eggs is to use 11/2 tablespoons water, 11/2 tablespoons vegetable oil (such as canola) and 1 teaspoon baking powder; mix together with a fork and add to your recipe as the "egg.'' The amounts can be doubled to add 2 "eggs.'' This works best in most scratch recipes, not mixes.

There are also two excellent cookbooks -- The Allergy Baker and The Allergy Cookie Jar, both by Carol Rudoff and published by Allergy Publications Group.

They can be specially ordered through book stores, but will take about eight to 12 weeks to be shipped.

Recipes in both books list "egg substitute'' in their ingredients. This is a product called Egg Replacer (does not contain any egg derivative), made by Ener-G Foods and sold in most health food stores. For a milk-free margarine (not soy free), you can use Shedd's Willow Run, also sold in health food stores.

BANANA BREAD 2/3 cup sugar 1/3 cup shortening (I use Crisco) 2 cups all -purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup mashed ripe banana In a large bowl, cream sugar and shortening for about 5 minutes (mixture will not get smooth). Combine flour, baking powder, baking soda and salt; add to creamed mixture alternating with banana, beating after each addition. The batter will be thick. Spoon into a greased loaf pan (9 by 5 by 3). Bake at 350 degrees for 40 to 45 minutes, until bread tests done with a toothpick. Cool in pan 10 minutes before removing to a wire rack.

Makes 1 loaf.

HEAVENLY CHOCOLATE CUPCAKES 2 cups sugar 1 cup unsweetened cocoa powder 1 cup milk-free margarine, softened 2 cups water 3 tablespoons oil, 3 tablespoons water, 2 teaspoons baking powder, mixed together 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 4 cups flour Preheat oven to 400 degrees. Line muffin tins with paper liners. In large bowl, combine everything but the flour. Beat until well mixed. Stir in flour and mix well. Fill muffin tins 2/3 full. Bake 18 to 20 minutes or until toothpick inserted in middle comes out clean. Remove to wire rack to cool before frosting.

Recipe makes 24 large cupcakes; great for school activities. Recipe can be cut in half if necessary.

-- From the Food Allergy Network newsletter, December 1995/January 1996 N0-COOK CHOCOLATE FROSTING 1/2 cup solid vegetable shortening 8 to 10 tablespoons water 1/2 teaspoon salt 1/2 cup powdered unsweetened cocoa Confectioners' sugar to desired sweetness and consistency Cream all of the above together.

CINNAMON COFFEE CAKE 11/2 cups flour 2/3 cup sugar 1/4 teaspoon salt 33/4 teaspoons baking powder 1/2 cup milk-free margarine 1 teaspoon egg substitute, plus 2 tablespoons water 1/2 cup water 1 teaspoon vanilla Cinnamon sugar topping (below) Stir together the flour, sugar, salt and baking powder. Cut in the margarine with a pastry blender or a fork until dough is like coarse meal.

Combine the egg substitute with the 1/2 cup water and vanilla and mix well.

Blend this liquid mixture into the flour mixture.

Spread half the batter into a greased and floured 8-by-8-inch baking pan.

Sprinkle half the cinnamon sugar topping (see below) over the batter. Spread the remaining batter and top with more cinnamon mixture. Bake for 20 to 30 minutes in a 375-degree oven.

Cinnamon sugar topping: Combine 2 tablespoons flour, 2 tablespoons melted milk-free margarine, 1/2 cup brown sugar and 2 teaspoons cinnamon.

-- From The Allergy Baker