Preheat oven to 325°F. Lightly grease an 8×4-inch loaf pan, line it with parchment paper or foil and grease the liner. Sift flour with cocoa, baking powder, baking soda, cinnamon, and ginger into a bowl.

Beat eggs lightly in a large bowl with an electric mixer. Add sugar and honey and beat until mixture is very smooth and lightened in color. Gradually add oil and beat until blended. Beat in orange rind. Stir in flour mixture alternatively with water, each in two batches. Last, stir in walnuts. 

Pour batter into prepared pan. Bake about one hour or until a cake tested inserted in cake comes out clean. Cool in pan for about 15 minutes. Turn out onto rack and carefully peel off liner. Wrap in foil when completely cool. Keeps for two weeks at room temperature if tightly wrapped. Serve in thin slices.

Beat eggs; add liquid. Beat again. Gradually add flour and salt which have been pre-sifted together. Stir constantly to make a thin smooth batter. Lightly grease skillet. Use a paper towel to spread the oil. Keep it, as you will want to use it again about every third blintz. Place skillet over a moderately high flame (not full). Using a soup ladle, pour ladle full into skillet. As soon as batter begins to stick (almost immediately), pour all excess back into unused batter. Fry until blintz begins to bubble and edges begin to curl away from skillet. The top of the blintz may be still moist. Turn blintz out, fried side up, onto wax paper. You may have to tap the skillet.

When all the blintzes are fried, fill. Fruit of meat fillings may be used. Place 1 heaping tablespoon of filling in the center of each blintz (on the browned side). Raise bottom of dough to cover filling. Fold sides in, then roll bottom with covered filling upwards until all of blintz has been wrapped around the filling. When all blintzes are filled and wrapped, fry in a liberal amount of oil until browned. Serve hot with applesauce, sour cream, or sugar.

Cheese filling: combine all ingredients.

Mix well and turn into a greased casserole dish. Bake uncovered at 350° for 30-35 minutes.

Mix first 4 ingredients in a medium bowl. Work butter and cheese with a wooden spoon until thoroughly mixed. Add flour mixture all at once and use hands to mix to make a stiff dough. Turn onto lightly floured surface and knead several times until smooth. Store in refrigerator until firm. Roll out on a lightly floured surface. Slice and bake at 425° until golden brown.