Recipes with baking powder
5,246 recipes
Good Morning Coffee Cake
Layered coffee cake with a cream cheese and condensed milk filling, canned peaches, chopped nuts, and a cinnamon-brown sugar crumb topping.
Braggin' Rights Chicken Fried Steak
Deep-fried buttermilk-battered round steak with a shattering crust, served with classic cream gravy and mashed potatoes. This is Texas chicken fried steak done right.
Buttermilk Drop Doughnuts
Light, fluffy doughnut holes spiced with nutmeg fry up in minutes from a simple buttermilk batter. Roll them in cinnamon sugar while still warm for irresistible breakfast treats.
Norwegian Almond Bars
Norwegian almond bars with an almond paste filling spiced with cardamom and cinnamon between buttery crumb layers. A Scandinavian cookie bar with a unique potato flake filling.
NYT Original Plum Torte
The original NYT plum torte: a quick one-bowl butter cake topped with halved plums and cinnamon sugar that sink into a jammy, custardy top as it bakes. The most-requested recipe in Times history.
Peach Melba Muffins
Peach melba muffins layer chopped peaches and raspberries between buttery muffin batter, finished with a brown sugar crumb topping. Escoffier's classic dessert turned into a brunch staple.
Oatmeal Cornmeal Blueberry Bread
Blueberry quickbread with cornmeal grit, oats, walnuts, and a buttermilk tang. A heartier loaf with bright berry pockets and a sturdy, breakfast-ready crumb.
Elegant Lemon Cake Roll
Elegant lemon cake roll with a light sponge filled and frosted with creamy lemon filling, then coated in yellow-tinted coconut. A show-stopping spring dessert.
Tourtiere Quebecoise
A mixture of pork, ground beef, veal, chicken and salt pork that will have meat lovers asking for a second helping in no time!
Honey-Almond Scones
Honey-almond scones with a cream-rich crumb, floral honey sweetness, and a crunchy slivered-almond topping. Lightly sweet, gently crisp, ideal for tea or brunch service.
Cantucci Hazelnut Biscotti
Crunchy Italian cantucci biscotti loaded with toasted hazelnuts, Frangelico liqueur, and almond extract. Twice-baked for that signature snap, ready for dunking in espresso.
Fudge Sweetarts
Fudge sweetarts are miniature tarts with buttery pastry shells filled with rich semi-sweet chocolate fudge and topped with a pecan half. Bite-sized, elegant, and irresistible.
Lemon-Coconut Wafers
These delicate crackers never fail to attract a
crowd. Fresh lemon zest is the secret to their
popularity. Perfect party fare or dessert crackers,
these treats are not too sweet, and they go well with
a fresh pot of tea in the afternoon.
Hawaiian Mood Cookies
Hawaiian mood cookies with cream cheese dough, crushed pineapple, maraschino cherries, and chopped nuts. Soft, cake-like drop cookies with tropical fruit flavors baked on accordion-pleated foil.
Banana Oat Bars
Chewy banana oat bars with cinnamon and raisins, made with no butter, no oil, and egg whites only. A wholesome grab-and-go snack or breakfast bar that cuts into 24 squares.
Walnut Chews
Chewy brown sugar drop cookies loaded with crushed Special K cereal and chopped walnuts. This retro recipe makes 5 dozen crispy-edged, buttery little bites that vanish fast.
Layered coffee cake with a cream cheese and condensed milk filling, canned peaches, chopped nuts, and a cinnamon-brown sugar crumb topping.
Deep-fried buttermilk-battered round steak with a shattering crust, served with classic cream gravy and mashed potatoes. This is Texas chicken fried steak done right.
Light, fluffy doughnut holes spiced with nutmeg fry up in minutes from a simple buttermilk batter. Roll them in cinnamon sugar while still warm for irresistible breakfast treats.
Norwegian almond bars with an almond paste filling spiced with cardamom and cinnamon between buttery crumb layers. A Scandinavian cookie bar with a unique potato flake filling.
The original NYT plum torte: a quick one-bowl butter cake topped with halved plums and cinnamon sugar that sink into a jammy, custardy top as it bakes. The most-requested recipe in Times history.
Peach melba muffins layer chopped peaches and raspberries between buttery muffin batter, finished with a brown sugar crumb topping. Escoffier's classic dessert turned into a brunch staple.
Blueberry quickbread with cornmeal grit, oats, walnuts, and a buttermilk tang. A heartier loaf with bright berry pockets and a sturdy, breakfast-ready crumb.
Elegant lemon cake roll with a light sponge filled and frosted with creamy lemon filling, then coated in yellow-tinted coconut. A show-stopping spring dessert.
A mixture of pork, ground beef, veal, chicken and salt pork that will have meat lovers asking for a second helping in no time!
Honey-almond scones with a cream-rich crumb, floral honey sweetness, and a crunchy slivered-almond topping. Lightly sweet, gently crisp, ideal for tea or brunch service.
Crunchy Italian cantucci biscotti loaded with toasted hazelnuts, Frangelico liqueur, and almond extract. Twice-baked for that signature snap, ready for dunking in espresso.
Fudge sweetarts are miniature tarts with buttery pastry shells filled with rich semi-sweet chocolate fudge and topped with a pecan half. Bite-sized, elegant, and irresistible.
These delicate crackers never fail to attract a crowd. Fresh lemon zest is the secret to their popularity. Perfect party fare or dessert crackers, these treats are not too sweet, and they go well with a fresh pot of tea in the afternoon.
Hawaiian mood cookies with cream cheese dough, crushed pineapple, maraschino cherries, and chopped nuts. Soft, cake-like drop cookies with tropical fruit flavors baked on accordion-pleated foil.
Chewy banana oat bars with cinnamon and raisins, made with no butter, no oil, and egg whites only. A wholesome grab-and-go snack or breakfast bar that cuts into 24 squares.
Chewy brown sugar drop cookies loaded with crushed Special K cereal and chopped walnuts. This retro recipe makes 5 dozen crispy-edged, buttery little bites that vanish fast.
