Recipes with baking soda
4,697 recipes
Butterscotch Brownies (Blonde Brownies)
Butterscotch blonde brownies, also known as blondies, with brown sugar caramelized into melted butter, chopped nuts in the batter, and chocolate bits sprinkled on top.
Filled Devil Dogs
Filled devil dogs are homemade chocolate sandwich cookies with a fluffy cooked-flour cream filling. A nostalgic copycat of the classic Drake's snack cake, soft, cocoa-rich, and bakery-fresh.
Dark Molasses Gingerbread
The dark molasses and all the spices made this sensational gingerbread, and everyone at the dinner table raved about how yummy it came out. Great recipe.
Classic Bran Muffins
Classic bran muffins made with buttermilk-soaked wheat bran, brown sugar, and raisins or dates. Tender, moist, and high in fiber with a golden domed top.
Persimmon Cookies:
Persimmon cookies loaded with 2 cups of fresh persimmon pulp, raisins, chopped nuts, and warm spices. A soft, cake-like drop cookie that puts fall's most underused fruit to work.
Farmer's Bran Bread
Farmer's bran bread builds a sour-milk quick bread loaf from cut-and-stacked rectangles brushed with butter. Old-fashioned pull-apart fiber-rich loaf, homestead-kitchen classic.
Awesome Morning Glory Muffins
Morning Glory muffins packed with grated carrots, apples, coconut, raisins, and pecans for a hearty, fragrant breakfast bake. The 1981 Nantucket classic that defined the bakery muffin.
Favorite Molasses Cookies
Old-fashioned molasses cookies spiced with ginger, cinnamon, and cloves. Rolled, cut, and baked with a sugar sparkle on top for soft, chewy results.
Peanut Butter Loaf
Peanut butter banana bread made with crunchy peanut butter and mashed ripe bananas. Dense, nutty, and a great way to use overripe bananas.
Chocolate Vinegar Cake
Chocolate vinegar cake with no eggs or milk, mixed in one bowl using the three-well method, topped with a mocha chocolate frosting made with hot coffee. A Depression-era classic.
Pumpkin, Orange & Raisin Muffins
Pumpkin orange raisin muffins spiced with cinnamon, ginger, and nutmeg, made with canned pumpkin puree, fresh orange juice, and orange zest. A moist, warmly spiced fall muffin packed with raisins.
Lori's Sour Cream Pound Cake
Sour cream pound cake with a triple extract blend of lemon, orange, and vanilla baked in a bundt pan. Dense, buttery, and incredibly moist with a fine, velvety crumb.
Oatmeal Delights (Filled Cookie)
Old-fashioned honey-sweetened oatmeal sandwich cookies filled with a homemade raisin, orange, and lemon fruit filling. A nostalgic farmhouse recipe that yields 4 dozen.
Lola's Whole Wheat Bread
No-yeast whole wheat bread with buttermilk, molasses, raisins, and chopped nuts. A quick bread that mixes in one bowl and bakes into two hearty loaves in under an hour.
Carrot Muffins
Carrot muffins with cinnamon, made with corn oil for a moist, tender crumb. A simple carrot cake-style muffin that springs back when done.
Lots O' Apple Cake
Lots O' Apple Cake is a fruit-forward one-bowl sheet cake loaded with five cups of fresh apples, warm cinnamon, honey, and chopped nuts. A fall baking staple.
Butterscotch blonde brownies, also known as blondies, with brown sugar caramelized into melted butter, chopped nuts in the batter, and chocolate bits sprinkled on top.
Filled devil dogs are homemade chocolate sandwich cookies with a fluffy cooked-flour cream filling. A nostalgic copycat of the classic Drake's snack cake, soft, cocoa-rich, and bakery-fresh.
The dark molasses and all the spices made this sensational gingerbread, and everyone at the dinner table raved about how yummy it came out. Great recipe.
Classic bran muffins made with buttermilk-soaked wheat bran, brown sugar, and raisins or dates. Tender, moist, and high in fiber with a golden domed top.
Persimmon cookies loaded with 2 cups of fresh persimmon pulp, raisins, chopped nuts, and warm spices. A soft, cake-like drop cookie that puts fall's most underused fruit to work.
Farmer's bran bread builds a sour-milk quick bread loaf from cut-and-stacked rectangles brushed with butter. Old-fashioned pull-apart fiber-rich loaf, homestead-kitchen classic.
Morning Glory muffins packed with grated carrots, apples, coconut, raisins, and pecans for a hearty, fragrant breakfast bake. The 1981 Nantucket classic that defined the bakery muffin.
Old-fashioned molasses cookies spiced with ginger, cinnamon, and cloves. Rolled, cut, and baked with a sugar sparkle on top for soft, chewy results.
Peanut butter banana bread made with crunchy peanut butter and mashed ripe bananas. Dense, nutty, and a great way to use overripe bananas.
Chocolate vinegar cake with no eggs or milk, mixed in one bowl using the three-well method, topped with a mocha chocolate frosting made with hot coffee. A Depression-era classic.
Pumpkin orange raisin muffins spiced with cinnamon, ginger, and nutmeg, made with canned pumpkin puree, fresh orange juice, and orange zest. A moist, warmly spiced fall muffin packed with raisins.
Sour cream pound cake with a triple extract blend of lemon, orange, and vanilla baked in a bundt pan. Dense, buttery, and incredibly moist with a fine, velvety crumb.
Old-fashioned honey-sweetened oatmeal sandwich cookies filled with a homemade raisin, orange, and lemon fruit filling. A nostalgic farmhouse recipe that yields 4 dozen.
No-yeast whole wheat bread with buttermilk, molasses, raisins, and chopped nuts. A quick bread that mixes in one bowl and bakes into two hearty loaves in under an hour.
Carrot muffins with cinnamon, made with corn oil for a moist, tender crumb. A simple carrot cake-style muffin that springs back when done.
Lots O' Apple Cake is a fruit-forward one-bowl sheet cake loaded with five cups of fresh apples, warm cinnamon, honey, and chopped nuts. A fall baking staple.
