Recipes with baking soda

A delicious ginger bread is made with whole wheat flour, several spices, brown sugar and molasses. It's moist, tasty and packed with flavor. A great snack or a lighter dessert with a cup of coffee.

Chocolate snappers with unsweetened chocolate, cinnamon, and corn syrup rolled in sugar and baked until crackled. A chewy, crinkle-style chocolate cookie with a sugary crust.

Alsatian apple cake with four pounds of Golden Delicious apples, honey, rum, and a caramelized egg-butter-brown sugar topping. A rustic French apple dessert.

Maple syrup rum baked beans with navy beans, salt pork, dry-mustard-rubbed onion, and a layer of caramelized whole apples baked into the top. Quebec-style cabin cooking. Pure maple syrup, brown sugar, and a final pour of dark rum.

Whole-wheat sourdough applesauce cake bakes up moist and tender in a tube pan, with cinnamon, allspice, and clove warming a tangy starter-and-applesauce batter. A bundt-shaped keeper for fall.

Glazed coconut tube cake soaked in hot coconut sugar syrup for 4 hours. Buttermilk batter with flaked coconut, chopped nuts, and a double dose of coconut flavoring.

Skillet bread bake with a sour cream dough crust, ricotta and Swiss cheese filling, crispy bacon, Dijon mustard, and dill. A savory brunch centerpiece cut into wedges.

Light spiced muffins with grated apple, raisins, and orange zest. Low-fat recipe that uses beaten egg white for lift and only a tablespoon of brown sugar for sweetness.

Sweet buttermilk biscuits with a touch of sugar, made with shortening for a tender, flaky crumb. Six ingredients, patted by hand, and baked golden in 15 minutes.

No eggs, no butter, no milk in this vegan cake that's free of all dairy and egg products.

Dishpan cookies loaded with oats, corn flakes, coconut, and nuts. A classic farmhouse batch cookie so big you mix it in a dishpan. Crispy edges, chewy centers.

This bread is light and not too sweet. Delicious with a cup of tea or coffee for breakfast or brunch.

Classic almond biscotti are twice-baked Italian cookies made with whole-wheat and white flour, turbinado sugar, eggs, vanilla, and toasted almonds. Crisp, dunkable, and made for coffee.

Instead of a traditional method, we use a skillet to bake the cookies, also you don't have to make cookies one by one, just bake the batter all together. It comes out nice and crispy outside and moist inside, and it's a cookie, or looks like a cake. So you have both to enjoy!

Appalachian stack cake is a 10-layer mountain heirloom: molasses-spice cookie layers pressed together with dried apple filling. Best after three days of resting.

Toasted coconut rum banana bread with dark rum, almond extract, and a cup of toasted coconut. Tropical, moist, and rich with a boozy warmth in every slice.