Recipes with baking powder

Old-fashioned cooks sometimes added eggs and baking powder to their corn bread stuffing to give it a fluffier texture. The stuffing in this recipe is a delicious example.

Joy's carrot cake folds crushed pineapple, pecans, and cinnamon into a tender crumb, finished with cream cheese icing loaded with coconut, raisins, and toasted nuts. A bakery-style classic.

Light and fluffy apple oat muffins spiced with cinnamon, nutmeg and cloves. Made with applesauce and skim milk for a healthier breakfast treat.

Biscotti nocciole cioccolato, Italian hazelnut chocolate biscotti twice-baked with Frangelico liqueur. Crisp, dippable, coffee-shop style cookies that keep for weeks.

Jelly bean confetti cake with cream cheese, butter, and miniature jelly beans baked in a fluted Bundt pan. A colorful, fun celebration cake dusted with powdered sugar.

There are many versions of this one. The following has been a favorite for years. To be truly German, it should be served warm with whipped cream on top.

Fat-free pumpkin raisin cake made with egg whites, canned pumpkin, and orange juice instead of oil or butter. Served with a simple yogurt cream sauce.

Brown sugar sour cream cookies wrapped around walnut-stuffed dates, baked and topped with a vanilla sour cream icing. A unique, old-fashioned holiday cookie.

Pumpkin oat streusel muffins with rolled oats, pumpkin puree, warm spices, and a crumbly brown sugar oat topping. Classic fall breakfast or coffee break treat.

Cornmeal cookies blend stone-ground cornmeal with flour for a sandy, slightly crunchy crumb. Studded with dried cherries or raisins and warmed with nutmeg. An Italian-American Christmas tin staple.

Three-layer pecan fudge cake made with unsweetened chocolate in both the batter and frosting. Rich, dense, and loaded with chopped pecans throughout.

Cornmeal buttermilk biscuits with a pinch of cayenne, cut butter, and an egg wash for golden tops. Gritty, tender, and puffed with a cornbread-meets-biscuit texture that's ready in under 15 minutes.

This traditional Irish soda bread studded with plump raisins and fragrant caraway seeds bakes up golden and crusty on the outside, tender and cake-like on the inside, no yeast required.

Moist inside and crispy outside, these scones are full of flavors.

Ricotta pudding baked in individual cups until puffed and golden, made with part-skim ricotta, lemon zest, and a folded egg white for souffle-like lift. A light Italian-style dessert.

Rum raisin cake with mashed bananas, dark rum, allspice, and walnuts baked in a Bundt pan. Moist, boozy, and dusted with confectioners sugar.