1,525 baking powder recipes

Virginia corn pones made with cornmeal, buttermilk, and shortening, shaped into oblong patties and baked golden at high heat. A classic Southern cornbread with no flour and no eggs.

No-sugar raisin bars sweetened only with raisins and unsweetened apple juice, made with whole wheat flour and warm spices. Low calorie and naturally sweet.

Traditional New Mexican fry bread made with just 5 pantry ingredients. Simple dough kneaded smooth, rolled thin, and deep-fried golden in minutes. Serve with honey.

Spiced gingerbread baked in mason jars with molasses, crystallized ginger, cinnamon, and cloves. A charming gift-worthy dessert served warm with lemon sauce.

Sunny cocoa drop cookies are light chocolate-orange cookies made with corn oil spread and sour cream, then finished with a glossy cocoa drizzle. Lower-fat drop cookie, four dozen per batch.

Low-fat carrot fig cake that replaces oil and butter with pureed dried figs for moisture. Loaded with grated carrots, crushed pineapple, and raisins, drizzled with a simple pineapple juice glaze.

Fat-free pumpkin raisin cake made with egg whites, canned pumpkin, and orange juice instead of oil or butter. Served with a simple yogurt cream sauce.

Lemon zucchini cookies with walnuts and a tangy lemon glaze drizzled on warm. A soft, cake-like drop cookie that sneaks garden zucchini into a bright, citrusy treat.

Old-fashioned Southern chicken and dumplings with rolled flat dumplings (not drop biscuits). Whole simmered chicken, onion broth, and a splash of milk for silky pot pie texture.

Old-fashioned sour cream cookies with nutmeg, rolled and cut into rounds with a sugar-sprinkled top. Soft, tender, and lightly spiced with a big-batch yield of 60 cookies.

A light, springy chocolate sponge cake made with just six pantry staples and absolutely no eggs or dairy. Two layers sandwiched with fudge icing, dusted with grated chocolate and powdered sugar. Vegan baking at its most unfussy.

Crispy, golden blueberry fritters rolled in powdered sugar. Just 20 minutes and a handful of pantry staples get you a batch of 25 bite-sized treats that disappear fast.

Old-fashioned cake doughnuts infused with reduced apple cider and warm spices. Pat the dough to half-inch thickness, cut and fry until golden, then dip in cider glaze while warm.

Lightly spiced bars made with apricot nectar and dried apricots, finished with a tangy apricot glaze for double the fruit flavor.

It was nice and moist, if a tad on the heavy side. The recipe is actually for cupcakes, but can make one big layer. The frosting is outstanding, a definite keeper.

Low-fat frosted brownies made with applesauce instead of butter and egg whites instead of whole eggs. Topped with a simple cocoa icing, no oil or butter needed.