4,734 soda recipes

Cinnamon-raisin breakfast biscuits use silken tofu in place of butter for a vegan, dairy-free quick bread sweetened with apple juice and maple syrup. Whole wheat, walnut-studded, brushed with syrup glaze.

Cute Easter egg cookies are tender cut-out cookies shaped with an egg cutter and decorated with smooth pastel icing. A fun Easter baking project for kids, made lighter with a sugar substitute in the dough.

Chocolate lovers beware! This moist and decadent chocolate cake recipe will have you hooked!

Have these delicious and nutritious muffins for breakfast, they not only taste good, but good for you!

It is one of the best cookies I've ever baked, all my families enjoy them so much! This will certainly be a family favourite!

Rich and flavorful corn bread muffins. Loaded with cheese and bits of poblano peppers.

A simple and tasty treat that makes a great light snack between meals.

Blueberry cornmeal muffins blend whole wheat and yellow cornmeal with juicy berries, brightened by orange zest and buttermilk. A wholesome breakfast bake with rustic golden crumb.

Outrageous chocolate chip cookies blending peanut butter, oats, and semi-sweet chocolate chips into a chewy, sturdy drop cookie. Ready in 25 minutes, two dozen per batch.

This deliciously moist cake is made of whole wheat flour, vegetable oil, fresh apples and apple sauce. It's very tasty and good for you. Enjoy a or two slices of this delicious cake without making you feel guilty at all!

Daddy's peanut butter cookies: classic crisscross-pressed peanut butter cookies sweetened with both brown and white sugar for chewy edges and tender centers. The everyday cookie kids ask for.

Super moist and crumbly. They are ideal for breakfast or a delicious and nutritious snack at any time of the day.

An amazingly moist and tasty rhubarb cake. The applesauce and yogurt really made the cake super moist and delicious. Considering it's a butter or oil free cake, when I had my first piece, I realized that you really didn't need any butter or oil. All the ingredients were just perfectly balanced, the cake was absolutely a winner!

Cappuccino cupcakes blend espresso into a moist chocolate batter lightened with prune puree as a butter substitute. Topped with whipped cream and cocoa for that cafe-style finish.

Tangy yogurt and bright lemon zest blend into soft oatmeal cookies with crisp edges, then get showered with powdered sugar for a lighter twist on classic cookies.

Pumpkin nut bread spiced with cinnamon and nutmeg, studded with chopped nuts and optional dried fruit. Tender quick bread that fills the kitchen with autumn warmth, perfect for Thanksgiving morning.