991 milk flour eggs soda recipes

Old-fashioned chocolate layer cake leavened with both yeast and baking powder, plus stiffly whipped egg whites folded in for an unusually tall, tender, almost spongy crumb. Made with unsweetened chocolate and cake flour.

Great-Grandma's lemon cake with real butter, lemon zest and juice, and beaten egg whites folded in for a light crumb. A heirloom loaf cake recipe that makes two freezer-friendly loaves.

Overnight sourdough cinnamon rolls with brown sugar, cinnamon, and raisins. An overnight starter builds tangy flavor, then you roll, fill, and bake to dark golden with buttery edges.

Heirloom walnut icebox cookies with warm spice blend of cinnamon, ginger, nutmeg, cloves, and allspice. Make-ahead slice-and-bake cookies that keep frozen for weeks until ready to bake.

Apple bread quick loaf with finely chopped apples folded through the batter and a buttery cinnamon-sugar streusel on top. Made with sour milk for tender crumb and a hint of tang.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

Rich, fudgy devil's food cake baked entirely in the microwave in under 30 minutes. Three built-in variations let you spin it into chocolate mint, chocolate peanut, or chocolate cherry cake with a simple swap.

Whole wheat funnel cakes sweetened with honey and fried in a cast-iron skillet. Spiral the batter by hand for that authentic fair-style crunch at home.

A simple chocolate crumb cake made with chocolate syrup and topped with a buttery sugar crumble, all from one bowl. Mix the base, reserve some for the topping, and bake. Ready in an hour.

Fudge nut cake with melted unsweetened chocolate and chopped nuts baked in a single 9x13 pan or two round layers. A dense, fudgy from-scratch chocolate cake with old-fashioned charm.

Lady Webster's gingerbread made with treacle, brown sugar, ground ginger, and mixed spice in the traditional British style. A dark, sticky, deeply spiced loaf cake that improves with age.

Brown sugar walnut cookies with butter, vanilla, and a half walnut pressed into each one. Old-fashioned drop cookies with caramel-sweet flavor and a crunchy sugar top.

Pennsylvania Dutch pot pie with layers of homemade egg noodle dough and quartered potatoes baked in a buttered kettle for 3 hours. Not a typical pot pie, this is old-world comfort food.

Whole wheat funnel cakes swap white flour for nutty whole wheat and sweeten with honey instead of sugar. Crispy spiral fritters with that classic county-fair crackle, drizzled with maple or honey.

Pecan butter cookies are soft brown sugar drop cookies packed with chopped pecans. Buttery, caramel-kissed, and baked in 10 minutes for 2 dozen classic Southern cookies.

Blue corn muffins studded with cranberries and sweetened with honey. Finely ground blue cornmeal gives these a striking purple-gray color and earthy, nutty flavor.