Recipes with baking powder
5,246 recipes
Herb Dumplings
Herb dumplings made with sour cream, milk, and thyme, dropped onto bubbling soup or stew and steamed under cover for 15 minutes. Light, fluffy, and ready to soak up any savory broth.
Pumpkin Oatmeal Ring
Pumpkin oatmeal Bundt with maple syrup, warm spices, and a pumpkin seed-oat streusel topping. Coffee-cake style ring made for fall mornings.
Perfect Cornbread
This is the quickest, easiest, most delicious cornbread. So moist it almost doesn't need a butter pat, but let's not get ahead of ourselves.
Vicki's Chocolate Chewies
Fudgy chocolate crinkle cookies rolled in sugar and baked until the edges set but the centers stay soft and chewy. Made with real melted unsweetened chocolate.
Banana Chocolate Pudding Cake
A light, airy chocolate pudding cake made with separated eggs, skim milk, and low-cal pudding mix, topped with whipped topping and fresh banana slices. WW-friendly and just 148 calories per serving.
$1,000 Square Dance Nut Cake
Best of class senior contest--1950 Pillsbury Cookoff.
This is a simple cake that looks fancy.
Scottish Pride Cup Cakes
Scottish Pride cupcakes from one batter, two flavors: orange marmalade and chocolate coffee. A clever two-in-one recipe that yields 30 cupcakes from a single base.
Beer & Sauerkraut Fudge Cake
This chocolate fudge cake hides two secret ingredients: beer for depth and sauerkraut for moisture. Rich, dark, and unbelievably tender with optional raisins and nuts.
Almond Coconut Twinkles - 1953 Winner
Almond Coconut Twinkles (1953 Pillsbury Bake-Off Winner): coconut-and-almond drop cookies topped with double-boiler chocolate frosting. A senior-division winner that still delivers.
Plain Muffins
Plain muffins combine flour, sugar, milk, egg, and baking powder into a basic batter that bakes into 12 tender, golden tops in 20 minutes. The classic blank-canvas quick bread for any add-in.
Black Forest Ice Cream Cake
Black Forest ice cream cake: two layers of moist chocolate-coffee cake sandwich a slab of vanilla ice cream, frosted with whipped cream and crowned with cherry pie filling. A frozen showstopper.
Potato Rice Pancakes
Gluten-free potato rice pancakes made with brown rice flour and instant potato flakes. Serve with syrup for breakfast or gravy for a savory side. Light, tender, and wheat-free.
French Apple Cake with Apricot Glaze
French apple cake topped with Granny Smith apples, a brown sugar-cinnamon crumble, and a glossy apricot glaze. A bakery-worthy dessert with a tender crumb.
Carob Date Brownie Mix
Homemade vegan brownie mix with carob powder and pitted dates, sweetened naturally with no refined sugar. Just blend with soy milk and bake for fudgy, wholesome brownies in 30 minutes.
Shaker Chocolate Pound Cake
Dense, moist Shaker chocolate pound cake made with butter, lard, cocoa, and grated chocolate baked in a tube pan. Fill the center with whipped cream and shaved chocolate for a stunning finish.
Big Cookie - WW
A Weight Watchers-friendly oatmeal cookie made with banana, chunky peanut butter, raisins, and cinnamon. No added sugar, low-fat, and diabetic-friendly. Makes 2 big soft cookies in 15 minutes.
Herb dumplings made with sour cream, milk, and thyme, dropped onto bubbling soup or stew and steamed under cover for 15 minutes. Light, fluffy, and ready to soak up any savory broth.
Pumpkin oatmeal Bundt with maple syrup, warm spices, and a pumpkin seed-oat streusel topping. Coffee-cake style ring made for fall mornings.
This is the quickest, easiest, most delicious cornbread. So moist it almost doesn't need a butter pat, but let's not get ahead of ourselves.
Fudgy chocolate crinkle cookies rolled in sugar and baked until the edges set but the centers stay soft and chewy. Made with real melted unsweetened chocolate.
A light, airy chocolate pudding cake made with separated eggs, skim milk, and low-cal pudding mix, topped with whipped topping and fresh banana slices. WW-friendly and just 148 calories per serving.
Best of class senior contest--1950 Pillsbury Cookoff. This is a simple cake that looks fancy.
Scottish Pride cupcakes from one batter, two flavors: orange marmalade and chocolate coffee. A clever two-in-one recipe that yields 30 cupcakes from a single base.
This chocolate fudge cake hides two secret ingredients: beer for depth and sauerkraut for moisture. Rich, dark, and unbelievably tender with optional raisins and nuts.
Almond Coconut Twinkles (1953 Pillsbury Bake-Off Winner): coconut-and-almond drop cookies topped with double-boiler chocolate frosting. A senior-division winner that still delivers.
Plain muffins combine flour, sugar, milk, egg, and baking powder into a basic batter that bakes into 12 tender, golden tops in 20 minutes. The classic blank-canvas quick bread for any add-in.
Black Forest ice cream cake: two layers of moist chocolate-coffee cake sandwich a slab of vanilla ice cream, frosted with whipped cream and crowned with cherry pie filling. A frozen showstopper.
Gluten-free potato rice pancakes made with brown rice flour and instant potato flakes. Serve with syrup for breakfast or gravy for a savory side. Light, tender, and wheat-free.
French apple cake topped with Granny Smith apples, a brown sugar-cinnamon crumble, and a glossy apricot glaze. A bakery-worthy dessert with a tender crumb.
Homemade vegan brownie mix with carob powder and pitted dates, sweetened naturally with no refined sugar. Just blend with soy milk and bake for fudgy, wholesome brownies in 30 minutes.
Dense, moist Shaker chocolate pound cake made with butter, lard, cocoa, and grated chocolate baked in a tube pan. Fill the center with whipped cream and shaved chocolate for a stunning finish.
A Weight Watchers-friendly oatmeal cookie made with banana, chunky peanut butter, raisins, and cinnamon. No added sugar, low-fat, and diabetic-friendly. Makes 2 big soft cookies in 15 minutes.
