4,576 baking soda recipes

Classic chocolate chip cookies with butter-flavored Crisco, brown sugar, and walnuts. Crispy edges and chewy centers in 30 minutes. Makes 3 dozen cookies perfect for any occasion.

Moist chocolate cake with hot coffee bloomed into the batter for deep cocoa flavor, paired with old-fashioned ermine icing whipped from a cooked flour-milk paste. Vintage two-layer cake done right.

Slice-and-bake almond cookies with toasted almonds in a buttery brown sugar dough. Four freezer-ready logs yield 80 thin, crispy cookies baked in 10 minutes.

Make-ahead bran muffin batter keeps in the fridge for 6 weeks, ready to bake fresh muffins on demand. A big-batch breakfast solution for busy households with the classic bran-flake and buttermilk profile.

Spiced molasses hermit bars with apple butter, raisins, cinnamon, allspice, and cloves. Chewy, warmly spiced, and lighter than traditional hermit cookies.

Classic chocolate refrigerator cookies made with real unsweetened chocolate. Shape the dough into a log, chill overnight, then slice and bake for 72 crisp, thin cookies.

Banana pineapple pecan cake (Southern hummingbird-style) with crushed pineapple folded right into the batter, finished with a pineapple buttercream. Moist, fruity, and a potluck winner.

Dark chocolate bundt cake with cocoa, buttermilk, and almond extract, topped with a sugar-free velvety chocolate frosting. Rich, dense, and deeply chocolatey.

Lemon pistachio quick bread with lemon-rubbed sugar, buttermilk, and chopped pistachios, soaked with a hot lemon syrup glaze while still warm from the oven.

No-sugar raisin bars sweetened only with raisins and unsweetened apple juice, made with whole wheat flour and warm spices. Low calorie and naturally sweet.

Cheesy Southwestern spoon bread with creamed corn, green chiles, and cheddar baked golden in one pan. This custardy cornbread side is somewhere between cornbread and a savory pudding, and it goes with everything.

Chocolate almond cut-out cookies made with sweetened condensed milk for a soft, fudgy texture. Studded with finely chopped almonds, rolled thin, and optionally drizzled with chocolate glaze. Makes 6 dozen.

New Mexico spoon bread baked in a cast iron skillet with creamed corn, green chiles, and melted cheese. A custard-soft cornbread with Southwestern heat you slice like pie.

It is an excellent choice for February parties or for any occasion where a deluxe cake is desired.

Honey devil's food cake uses 2 cups of honey instead of sugar for a deeply moist, fudgy chocolate layer cake. Topped with a whipped chocolate honey frosting made from cocoa and heavy cream.

Buttery sour cream coffee cake studded with bittersweet chocolate chunks and chopped walnuts, baked in a fluted bundt pan. Rich, moist crumb with no frosting needed. Serves 12.