Recipes with baking powder
5,237 recipes
Fat-Free Pumpkin Raisin Cake
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.
Stuffed-Date Cookies
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
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
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.
Pecan Fudge Cake
Three-layer pecan fudge cake made with unsweetened chocolate in both the batter and frosting. Rich, dense, and loaded with chopped pecans throughout.
Basic Cornmeal Biscuit
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.
Kevin's Irish Soda Bread
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.
Banana & Peanut Butter Scones
Moist inside and crispy outside, these scones are full of flavors.
Ricotta Pudding
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
Rum raisin cake with mashed bananas, dark rum, allspice, and walnuts baked in a Bundt pan. Moist, boozy, and dusted with confectioners sugar.
Brown Bread #2
Old-fashioned brown bread made with whole wheat flour, brown sugar, sour milk, and lard. Mix everything in one bowl and bake. No yeast, no kneading, no waiting.
Crazy Corn Muffins
Crazy corn muffins with sour cream, maple syrup, and pecan pieces for a tender, slightly sweet cornbread muffin with nutty crunch. Freezer-friendly and perfect for breakfast or alongside chili.
Holiday Eggnog Bread
The perfect holiday bread that is great plain or toasted!
Easy Drop Biscuits
Easy drop biscuits with just 5 pantry ingredients ready in 30 minutes. No rolling, no cutting, no biscuit cutter needed. Just mix, scoop, bake, and serve hot with butter and jam.
Very Moist Zucchini Bread
Moist zucchini bread loaded with grated summer squash, brown sugar, cinnamon, and oil for a soft, never-dry crumb. Makes two freezer-friendly loaves, the classic late-summer use for garden zucchini.
Walnut Refrigerator Cookies
Slice-and-bake walnut refrigerator cookies with brown sugar and toasted walnuts in a buttery dough. Roll into logs, chill overnight, slice thin, and bake fresh whenever the craving hits.
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.
Old-fashioned brown bread made with whole wheat flour, brown sugar, sour milk, and lard. Mix everything in one bowl and bake. No yeast, no kneading, no waiting.
Crazy corn muffins with sour cream, maple syrup, and pecan pieces for a tender, slightly sweet cornbread muffin with nutty crunch. Freezer-friendly and perfect for breakfast or alongside chili.
The perfect holiday bread that is great plain or toasted!
Easy drop biscuits with just 5 pantry ingredients ready in 30 minutes. No rolling, no cutting, no biscuit cutter needed. Just mix, scoop, bake, and serve hot with butter and jam.
Moist zucchini bread loaded with grated summer squash, brown sugar, cinnamon, and oil for a soft, never-dry crumb. Makes two freezer-friendly loaves, the classic late-summer use for garden zucchini.
Slice-and-bake walnut refrigerator cookies with brown sugar and toasted walnuts in a buttery dough. Roll into logs, chill overnight, slice thin, and bake fresh whenever the craving hits.
