1,550 baking powder recipes

Lemon poppyseed cake in a jar bakes lemon-poppyseed cake batter in pint canning jars, sealing on cooling for portable, giftable cakes with bright citrus flavor.

Prune corn bread with chopped cooked prunes folded into a classic cornmeal batter. The prunes add natural sweetness and moisture for a tender, slightly fruity cornbread.

Chewy brown sugar cookie sticks baked low and slow, cut into thin fingers, and rolled in powdered sugar. Toasted walnuts take these from good to great.

Buttery walnut biscotti inspired by Chez Panisse, laced with Cognac and vanilla. Twice-baked to a golden crunch, these elegant cookies bring California fine dining to your cookie jar.

Gluten-free muffins made with brown rice flour, ground almonds, and honey. Quick 35-minute breakfast with almond extract and optional soymilk.

Tender apple chunks and toasted walnuts stud a moist, lemon-kissed quick bread that bakes up golden and aromatic, perfect for breakfast, snacking, or using up a bumper crop of fall apples.

Speedy sheet-pan chocolate cake with cocoa, buttermilk, and a boiled butter mixture creating moist crumb: thin, tender, and ready for Rocky Road frosting while still warm.

A lighter blueberry pear cobbler with a fluffy drop-biscuit topping. Made with pears packed in juice and skim milk, this fruit-forward dessert keeps things simple and satisfying.

Crazy cake mixed right in the baking pan with no eggs, no butter, and no milk. Cocoa, vinegar, and oil create a surprisingly moist chocolate cake from Depression-era ingenuity.

Rolled poppy seed cookies with fresh orange juice and zest in an oil-based dough. Thin, crisp, and nutty with a bright citrus flavor in every bite.

A one-bowl bundt cake that mixes cocoa, applesauce, cinnamon, and cloves into a moist, spiced chocolate cake. Ten ingredients, no fuss, done in under an hour.

Easy apple bundt cake with cinnamon-layered fresh apples, orange juice, and no eggs or butter. A one-bowl brunch cake that looks impressive with minimal fuss.

A tender quick bread studded with chewy dried apricots and crunchy walnuts, sweetened with brown sugar. No yeast, no kneading, just one bowl and one hour in the oven.

Buttery cinnamon pound cake studded with toasted almonds, baked in a Bundt pan until golden. Dense, velvety crumb with nutty crunch in every slice.

A hearty whole wheat corn bread loaf sweetened with molasses, baked in a standard loaf pan. Just stir, pour, and bake for a rustic bread that pairs with everything from chili to butter.

Tender buttermilk dumplings steamed in bubbling wild grape juice with whole grapes. An old Appalachian tradition that turns foraged fruit into a warm, purple-stained comfort dessert.