Recipes with baking soda
4,697 recipes
Canadian Date Squares
Classic Canadian date squares with a buttery oat crumble crust and thick, sticky date filling. A beloved bake sale staple from coast to coast, eh.
Mama's Easy Sourdough Biscuits
Sourdough-style buttermilk biscuits with a make-ahead refrigerator dough that bakes up tall, golden, and tender. Mix once, stash the dough in the fridge, and bake fresh biscuits all week long.
Spiced Pumpkin Sheet Cake
Glad that I made this pumpkin sheet cake. It was quite moist, and tasted great. The cream cheese frosting is a must, and it really made the cake shine!
Super Moist Banana Bread
Ultra-moist banana bread with a secret ingredient twist—buttermilk and brown sugar stirred in at the end for tender crumb and caramel notes.
Carrot Passion Layer Cake
Three-layer carrot cake with crushed pineapple, walnuts, and a tangy cream cheese frosting topped with toasted coconut. A moist, towering carrot cake for birthdays, Easter, and holiday tables.
Molasses Hermits
I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.
Mom's Low-Fat Chocolate Chip Cookies
Soft chocolate chip cookies made with prune puree instead of butter for moist, fudgy texture. Brown sugar and vanilla create rich flavor at just 145 calories per cookie.
Oatmeal Cookies No. 2
If you just want to make a basic cookie, try this delicious treat that goes well with a cup of tea for breakfast.
Ripe Banana Bread
Ripe banana bread blends mashed bananas with whole wheat and all-purpose flour, butter, eggs, and chopped walnuts for a tender, fiber-rich quick bread loaf. A half-whole-wheat upgrade.
Flaky Garlic Scape Buttermilk Biscuits with Swiss Cheese
Turn garlic scapes into fluffy, cheesy buttermilk biscuits. The garlic scapes add a fresh mild hint of garlic to the savory biscuits which is perfectly complimentary.
Flaky Freezer Biscuits
Flaky freezer biscuits: yeast and baking-powder hybrid biscuits with buttermilk and cold butter. Make a batch of 30, freeze raw, bake fresh whenever you want hot biscuits.
Crisp Peanut Butter Cookies
Crisp peanut butter cookies stamped with the classic fork crisscross. Old-fashioned bakery-style cookies with a sandy snap, perfect for dunking in milk or layering with chocolate.
Orange Pumpkin-Bran Muffins
Orange pumpkin bran muffins with raisins and a wheat germ topping. Healthy, lightly sweetened breakfast or snack muffins ready in 25 minutes, made in one bowl.
Amazing Blueberry Lemon Muffins
Bran-rich blueberry lemon muffins blend wheat bran, whole wheat flour, and tangy lemon zest with juicy berries and dark molasses. A high-fiber breakfast muffin with bright citrus pop.
Buttermilk-Cornmeal Biscuits
Buttermilk cornmeal biscuits with a gritty Southern crumb, tangy buttermilk lift, and a crackly egg-washed top. Tender on the inside, crisp on the bottom, ready in about half an hour.
Oatmeal Cranberry Cookies
Oatmeal cookies with dried cranberries and three warm spices: cinnamon, nutmeg, and cardamom. The chewy holiday-leaning take on the classic. Four dozen per batch.
Classic Canadian date squares with a buttery oat crumble crust and thick, sticky date filling. A beloved bake sale staple from coast to coast, eh.
Sourdough-style buttermilk biscuits with a make-ahead refrigerator dough that bakes up tall, golden, and tender. Mix once, stash the dough in the fridge, and bake fresh biscuits all week long.
Glad that I made this pumpkin sheet cake. It was quite moist, and tasted great. The cream cheese frosting is a must, and it really made the cake shine!
Ultra-moist banana bread with a secret ingredient twist—buttermilk and brown sugar stirred in at the end for tender crumb and caramel notes.
Three-layer carrot cake with crushed pineapple, walnuts, and a tangy cream cheese frosting topped with toasted coconut. A moist, towering carrot cake for birthdays, Easter, and holiday tables.
I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.
Soft chocolate chip cookies made with prune puree instead of butter for moist, fudgy texture. Brown sugar and vanilla create rich flavor at just 145 calories per cookie.
If you just want to make a basic cookie, try this delicious treat that goes well with a cup of tea for breakfast.
Ripe banana bread blends mashed bananas with whole wheat and all-purpose flour, butter, eggs, and chopped walnuts for a tender, fiber-rich quick bread loaf. A half-whole-wheat upgrade.
Turn garlic scapes into fluffy, cheesy buttermilk biscuits. The garlic scapes add a fresh mild hint of garlic to the savory biscuits which is perfectly complimentary.
Flaky freezer biscuits: yeast and baking-powder hybrid biscuits with buttermilk and cold butter. Make a batch of 30, freeze raw, bake fresh whenever you want hot biscuits.
Crisp peanut butter cookies stamped with the classic fork crisscross. Old-fashioned bakery-style cookies with a sandy snap, perfect for dunking in milk or layering with chocolate.
Orange pumpkin bran muffins with raisins and a wheat germ topping. Healthy, lightly sweetened breakfast or snack muffins ready in 25 minutes, made in one bowl.
Bran-rich blueberry lemon muffins blend wheat bran, whole wheat flour, and tangy lemon zest with juicy berries and dark molasses. A high-fiber breakfast muffin with bright citrus pop.
Buttermilk cornmeal biscuits with a gritty Southern crumb, tangy buttermilk lift, and a crackly egg-washed top. Tender on the inside, crisp on the bottom, ready in about half an hour.
Oatmeal cookies with dried cranberries and three warm spices: cinnamon, nutmeg, and cardamom. The chewy holiday-leaning take on the classic. Four dozen per batch.
