6,343 baking powder recipes

Blueberry breakfast cake baked in a loaf pan with fresh or frozen berries folded into a simple batter. A tender, not-too-sweet coffee cake that slices beautifully for brunch.

Halloween ghost, bat, and moon sugar cookies mounted on sticks and arranged on a chocolate-frosted sheet cake. A project bake for kids with simple sugar cookie dough and easy gel-icing faces.

Medianyk is a traditional Ukrainian honey cake spiced with cinnamon, ginger, nutmeg, and cloves. Whipped egg whites give it a light, airy crumb despite all that honey.

Jello flavored cake made by sifting flavored gelatin right into the batter with cake flour and whipped egg whites. A light, airy ring cake you can customize with any Jello flavor.

Pinwheel cookies with vanilla and chocolate dough rolled together into a spiral log, chilled, and sliced. A classic two-tone slice-and-bake cookie.

Greek butter cookies (kourabiedes) with ground cloves and a thick powdered sugar coating. Tender, crumbly, and lightly spiced for the holidays.

Old-fashioned cake doughnuts with nutmeg and ginger, deep fried and tossed in cinnamon sugar. A simple from-scratch doughnut recipe that rests before frying for a tender crumb.

Garlic cheese biscuits made with Bisquick, cheddar, and garlic butter brushed on top before baking. A copycat Red Lobster-style biscuit that's ready in 30 minutes.

Lemon-poppy seed muffins bursting with fresh lemon zest and a generous third-cup of poppy seeds. One-bowl batter, ready from scratch in about 40 minutes. Bakery-quality without the bakery.

Herbed breakfast muffins are savory, lightly sweet muffins studded with fresh chopped herbs. A great brunch pairing with eggs, soup, or cured salmon.

Handy pastry dough: make-ahead pie crust with egg and vinegar that keeps two weeks in the fridge. Makes five balls ready to roll for pies, quiches, or turnovers on short notice.

Pizzelles press a buttery vanilla dough between hot iron grids for thin, crispy Italian waffle cookies with intricate snowflake patterns. Classic Christmas and wedding cookie.

French pear fondant tart with chunks of unpeeled pear baked into a tender egg-rich batter. Rustic country dessert sometimes called clafoutis aux poires.

Dill cornmeal dumplings stir together flour, cornmeal, fresh dill, and shortening into drop dumplings that simmer on top of stews for tender, herb-flecked toppings. 16 minutes from spoon to plate.

Moggy is a traditional Manx and Lancashire sweet bread loaf made with flour, lard, and golden syrup. Crumbly, dense, and faintly molasses-like. Sliced and buttered thick the way the British Isles have done it for centuries.

Old-fashioned peanut squares with a light sponge cake base, iced and rolled in ground peanuts for a crunchy, nutty finish. A classic vintage church-supper treat.