Type what you have

Ingredients

• ✓ baking soda
• coconut
• walnut
• zucchini
• vanilla extract
• applesauce
• vegetable oil
• egg
• banana
• sugar
• brown sugar
• nutmeg
• salt
• baking powder
• cinnamon
• whole wheat flour
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Whisk all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, salt, and nutmeg together in a large bowl. Beat brown sugar, white sugar, bananas, eggs, oil, applesauce, and vanilla together in a separate large bowl. Stir flour mixture into banana mixture. Fold zucchini, walnuts, and coconut into batter until well combined; divide between the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 40 to 50 minutes. Cool loaves in the pans for 25 minutes before removing from the pans and transferring to a wire rack to cool completely.

By tahoegirl

Ingredients

• ✓ baking soda
• carrot
• margarine
• egg
• brown sugar
• flour
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.
3. 3 Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.
4. 4 Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.
5. 5 Bake, uncovered, in the preheated oven for 1 hour, or until firm.

By Deanna

Ingredients

• ✓ baking soda
• all-purpose flour
• whole wheat pastry flour
• rolled oat
• white sugar
• baking powder
• kosher salt
• buttermilk
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (191 degrees C). Line a cookie sheet with parchment paper.
2. 2 Mix flours, rolled oats, sugar, baking powder, baking soda, and salt in a medium bowl. Mix buttermilk and melted butter together in a small bowl.
3. 3 Make a small well in the flour mixture and pour in the buttermilk-butter mixture. Stir together with a wooden spoon until well combined.
4. 4 Turn the dough out on a generously floured surface and knead into a smooth, round loaf. Place on the cookie sheet and cut a shallow X into the top of the dough.
5. 5 Bake in the preheated oven until top is golden brown, about 1 hour. Carefully tap the bottom of the loaf; it should sound hollow. Cool on a baking rack for at least 30 minutes before slicing.

By Smart Cookie

Ingredients

• ✓ baking soda
• all-purpose flour
• baking powder
• salt
• sesame oil
• soy sauce
• club soda

Instructions

1. 1 Whisk flour, baking soda, baking powder, and salt together in a large bowl. Pour in sesame oil, soy sauce, and club soda; mix briefly until a loose, lumpy batter forms.

By Tukaussey

Ingredients

• ✓ baking soda
• cornmeal
• whole-wheat pastry flour
• salt
• applesauce
• soy milk
• agave nectar
• canola oil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 6-cup muffin tin.
2. 2 Combine cornmeal, flour, baking soda, and salt in a large bowl; stir in applesauce, soy milk, and agave nectar. Slowly stir in oil while continually stirring. Pour into the prepared muffin tin.
3. 3 Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

By smiithh

Ingredients

• ✓ baking soda
• butter
• white sugar
• egg
• buttermilk
• cornmeal
• all-purpose flour
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.
3. 3 Melt butter in a large skillet or saucepan over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.
4. 4 Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain.
5. 5 Pour batter into the prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
7. 7 Serve and enjoy!

By Bethany Weathersby

Ingredients

• ✓ baking soda
• all-purpose flour
• white sugar
• baking powder
• salt
• cheddar cheese
• yogurt
• egg
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup jumbo muffin tin.
3. 3 Whisk flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl. Stir in Cheddar.
4. 4 Add yogurt, eggs, and melted butter; stir just until the dry ingredients are moistened. Spoon into the prepared muffin cups.
5. 5 Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.

By Whitney Carson

Ingredients

• ✓ baking soda
• ground beef
• cornmeal
• salt
• cream-style corn
• milk
• cheddar cheese
• onion
• jalapeno pepper
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9X12-inch baking dish with cooking spray.
2. 2 Heat a large skillet over medium heat. Add ground beef; cook and stir until no longer pink. Set aside.
3. 3 Whisk cornmeal, salt, and baking soda together in a large bowl. Stir in corn, milk, Cheddar cheese, onion, jalapeños, and egg. Stir in browned beef; pour into the prepared baking dish.
4. 4 Bake in the preheated oven until golden brown, about 1 hour.

By snowylady

Ingredients

• ✓ baking soda
• half and half
• cornmeal
• whole wheat flour
• olive oil
• all-purpose flour
• egg
• white sugar
• salt
• zucchini

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Combine half-and-half, cornmeal, whole wheat flour, oil, all-purpose flour, eggs, sugar, salt, and baking soda in a large bowl; fold in zucchini. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 20 minutes.

By Crina

Ingredients

• ✓ baking soda
• olive oil
• onion
• garlic
• tomato
• water
• tomato paste
• basil
• sugar
• salt
• black pepper

Instructions

1. 1 Heat oil in a large saucepan over medium-high heat. Sauté onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
2. 2 Reduce the heat to medium-low. Stir in tomatoes, water, tomato paste, basil, baking soda, sugar, salt, and pepper; bring to a simmer. Cook at a simmer until sauce is thickened, about 2 hours.

By Ignazia Vella

Ingredients

• ✓ baking soda
• all-purpose flour
• baking powder
• salt
• sugar
• milk
• egg
• white bread
• bacon
• sauerkraut
• caraway seed
• salt
• pepper
• water
• cornstarch

Instructions

1. 1 Whisk flour, baking soda, baking powder, 1/2 teaspoon salt, and sugar together in a large bowl; make a well in the center.
2. 2 Pour 1 cup milk and eggs into well; stir to blend, adding more milk to make a moist, battery dough, unlike pancake batter. Beat dough for at least 200 strokes, using a sturdy wooden spoon, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add bread cubes; stir into dough until they disappear.
3. 3 Bring a large pot of water to a boil. Place dough onto a cheesecloth or white cotton cloth; form into a loaf shape. Wrap cloth around loaf; tie ends.
4. 4 Place loaf into boiling water; cook 45 minutes, flipping loaf halfway. Remove loaf from water, unwrap, and cover with a tea towel; set aside for 10 minutes.
5. 5 Cook bacon in a small skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Reserve drippings.
6. 6 Add sauerkraut to a saucepan with enough water to cover surface; bring to a simmer over medium heat. Add bacon; season with caraway seeds, salt, and black pepper. Whisk water and cornstarch together in a small bowl; stir into sauerkraut. Simmer about 3 minutes.
7. 7 Slice dumpling loaf. Drizzle servings with reserved drippings; serve with sauerkraut.

By Allrecipes Member

Ingredients

• ✓ baking soda
• egg
• vegetable oil
• rum flavoring
• milk
• all-purpose flour
• sugar
• baking powder
• nutmeg
• salt
• pineapple
• cherry
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. 2 Beat together eggs, oil, rum, and milk in a bowl. Sift together flour, sugar, baking powder, baking soda, nutmeg, and salt in a separate bowl. Mix the flour into the eggs until just moistened. Gently fold in the pineapple, cherries, and coconut. Pour into prepared pans.
3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 40 to 45 minutes. Let cool in pan for 10 minutes before removing to cool on a wire rack.

By B Painter

Ingredients

• ✓ baking soda
• edible flower
• white sugar
• powdered sugar
• vanilla extract
• butter
• cream cheese
• pecan
• banana
• pineapple
• vanilla extract
• egg
• vegetable oil
• salt
• cinnamon
• all-purpose flour
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, then dust with flour. Set aside.
2. 2 Combine sugar, flour, cinnamon, baking soda, and salt in a large mixing bowl; whisk quickly to combine. Add oil and eggs and mix with a spatula until just combined.
3. 3 Add vanilla, pineapple, bananas, and toasted pecans, and mix until thoroughly combined. Divide batter evenly between the prepared pans. Shake each pan then tap on the counter to settle the batter and bring any air bubbles to the top.
4. 4 Bake in the preheated oven until a wooden skewer inserted in center comes out clean, about 35 minutes.
5. 5 Let cakes cool in pan for 10 minutes before removing to a wire rack. Let cool completely, at least 1 hour.
6. 6 Combine cream cheese, butter, and vanilla in the bowl of a stand mixer. Using the whisk attachment on high speed, mix until smooth and creamy, scraping down the sides as necessary with a spatula. Mix in the powdered sugar on a lower speed in 3 or 4 additions until mostly incorporated. Increase to high speed and whip until light and fluffy.
7. 7 Place one cake on a serving platter. Spread 1/2 of the frosting on top, leaving 1/4 to 1/2 inch unfrosted at the edges. Top with second cake layer and give it a firm but gentle press. Pile remaining frosting on top and spread toward the outside.
8. 8 Place in the refrigerator to chill for 1 hour.
9. 9 Meanwhile, draw or trace a hummingbird template on a piece of paper and lay on a baking sheet under a silicone mat (such as Silpat®).
10. 10 Heat sugar for hummingbird in a saucepan over medium-low heat until dissolved, hot, and amber in color. Drip liquid sugar onto the silicon mat, tracing the hummingbird pattern. Let sit until hard.
11. 11 Place cooled hummingbird on top of cake and decorate with edible flowers.

By John Mitzewich

Ingredients

• ✓ baking soda
• vegetable oil
• vegan white cheese
• vegetable oil
• water
• baking powder
• salt
• all-purpose flour
• tomato paste
• liquid smoke
• cayenne pepper
• cumin
• oregano
• adobo sauce
• sazon seasoning
• garlic
• soy sauce
• textured vegetable protein
• water

Instructions

1. 1 Combine water, TVP, and soy sauce in a large pan over high heat. Cook and stir until water is mostly evaporated. Reduce heat to medium. Add garlic, sazon, adobo sauce, oregano, and cumin. Continue cooking until TVP starts to firm up, about 5 minutes, increasing heat if necessary. Add cayenne and liquid smoke and cook until the mixture starts sticking to the pan, about 5 minutes. Stir in tomato paste and mix vegan meat well.
2. 2 Mix flour, salt, baking powder, and baking soda together in a large bowl. Make a well in the center and add water and 1/4 cup vegetable oil. Mix with your hands and knead until all flour is incorporated. Cut dough into 12 pieces and roll into balls. Place dough balls in the bowl and cover; let sit for 3 to 4 minutes. Roll a dough ball out into a 6-inch circle and fill with vegan meat and shredded cheese. Dip a finger in water and moisten the edges of the dough before folding over and crimping empanada edges using a fork. Repeat with remaining dough balls and fillings.
3. 3 Heat 1 cup vegetable oil in a deep pan over medium-high heat. Add 2 or 3 empanadas as a time to the hot oil and fry until both sides are a light golden color, about 5 minutes total. Transfer fried empanadas to a plate lined with paper towels to absorb any excess oil.

By NYEco1

Ingredients

• ✓ baking soda
• vegetable oil
• black pepper
• salt
• tomato paste
• annatto
• sazon seasoning
• garlic
• green olive
• cilantro
• green bell pepper
• onion
• chicken
• vegetable oil
• vegetable oil
• water
• baking powder
• salt
• all-purpose flour

Instructions

1. 1 Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
2. 2 Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
3. 3 Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
4. 4 Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

By NatalieC

Ingredients

• ✓ baking soda
• coconut
• pecan
• dark rum
• lime juice
• butter
• brown sugar
• coconut
• pecan
• vanilla extract
• lime juice
• lime zest
• dark rum
• milk
• banana
• salt
• baking powder
• all-purpose flour
• egg
• sugar
• cream cheese
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
2. 2 Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
3. 3 Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
4. 4 After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.

By B Painter

Ingredients

• ✓ baking soda
• cream of tartar
• cornstarch

Instructions

1. 1 Mix together cream of tartar, baking soda, and cornstarch in a small bowl until well combined.

By Rachael Varblow

Ingredients

• ✓ baking soda
• cream of tartar
• cornstarch

Instructions

1. 1 Mix cream of tartar and baking soda together in a small bowl. To store, whisk cornstarch into mixture and keep in an airtight container.

By Cindy L Warriner

Ingredients

• ✓ baking soda
• yellow cake mix
• banana

Instructions

1. 1 Prepare yellow cake mix according to package directions.
2. 2 Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan.
3. 3 Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees F (175 degrees C). Bake for 1 hour. Let cake cool thoroughly and then refrigerate.

By Carolyn Micklas

Ingredients

• ✓ baking soda
• self-rising flour
• plain greek yogurt
• butter
• salt

Instructions

1. 1 Bring 6 cups of water to a low boil in a large pot. Add baking soda.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
3. 3 Mix 1 cup flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
4. 4 Cut the dough into 4 equal pieces. Roll each segment into a long, thin rope, 22 to 24 inches in length. Twist the rope into a pretzel shape by taking the two ends, twisting them around each other, then securing both ends side-by-side onto the center portion of the rope.
5. 5 One by one, carefully drop each pretzel into the water and boil until the pretzel floats to the top, 2 to 3 minutes. Drain on paper towels or a cooling rack.
6. 6 Transfer to the prepared baking sheet.
7. 7 Bake in the preheated oven for 20 minutes. Remove from the oven and increase the oven's temperature to 425 degrees F (220 degrees C). Brush the pretzels with some of the melted butter; continue to bake until golden brown, 4 to 5 minutes more. Brush with remaining butter and top with coarse salt.

By Annie Campbell

Ingredients

• ✓ baking soda
• all-purpose flour
• white sugar
• semisweet chocolate chip
• brown sugar

Instructions

1. 1 Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with a lid.
2. 2 Attach an index card with the following directions: Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes.

By Julia

Ingredients

• ✓ baking soda
• sugar
• golden syrup

Instructions

1. 1 Grease an 8-inch square cake pan. Fill a bowl with cold water.
2. 2 Bring sugar and golden syrup to a boil in a large saucepan over medium heat. Reduce heat and simmer until a small amount of syrup dropped into the water turns brittle, 10 to 15 minutes.
3. 3 Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into prepared cake pan. Cool until set, about 15 minutes. Break into bite-size chunks to serve.

By Nicola

Ingredients

• ✓ baking soda
• all-purpose flour
• salt
• cream of tartar
• white sugar

Instructions

1. 1 In a large bowl, combine the flour, salt, baking soda, cream of tartar, and sugar. Stir with a whisk, then place into a one quart canning jar.
2. 2 Attach a tag with the following recipe to the jar: Snickerdoodles 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream 1 cup of butter and 2 eggs. Pour in the snickerdoodle mix, and stir until a dough forms. In a small bowl, combine 1/2 cup of sugar and 1 tablespoon of cinnamon. Roll the dough into 1 inch balls, roll the balls in the cinnamon-sugar mixture, and place 2 inches apart on an ungreased cookie sheet. 3. Bake for 10 to 15 minutes in the preheated oven. Cookies should be light brown. Cool on wire racks.

By Diane

Ingredients

• ✓ baking soda
• self-rising flour
• shortening
• buttermilk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Sift flour and baking soda together in a large bowl. Cut in shortening with 2 knives or pastry blender until mixture resembles coarse crumbs, making a well in the center. Pour buttermilk into well; stir until a soft ball forms. Turn dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out into a 1/2-inch thick rectangle.
3. 3 Cut out 12 biscuits with a biscuit cutter; transfer to a baking sheet.
4. 4 Bake in the preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Cool biscuits completely on a wire rack, about 30 minutes.

By Carol Reese Hardbarger

Ingredients

• ✓ baking soda
• water
• pizza dough
• bratwurst
• kosher salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet or line with foil.
2. 2 Stir together water and baking soda in a large saucepan. Bring to a boil.
3. 3 Meanwhile, turn dough out onto a lightly floured surface. Roll into a 10x12-inch rectangle. Cut dough into twelve 1-inch strips. Wrap each strip tightly around a bratwurst in a spiral, pinching edges to seal and leaving about 1/2 inch of bratwurst peeking out of each end.
4. 4 Add 3 wrapped bratwurst at a time to the boiling water. Boil for about 30 seconds. Transfer bratwurst to the prepared baking sheet. Sprinkle with salt. Repeat with remaining wrapped bratwurst.
5. 5 Bake bratwursts until golden brown, about 12 minutes. Cut each bratwurst crosswise into thirds. Serve with mustard.

By Juliana Hale

Ingredients

• ✓ baking soda
• brown sugar
• heavy cream
• butter
• pecan

Instructions

1. 1 In a medium, heavy saucepan, bring the brown sugar and cream to a rolling boil; boil 1 minute. Add baking soda; boil 1 more minute. Remove from heat. Add butter, but do not stir yet. Let the mixture cool.
2. 2 Beat well. Stir in pecans if desired.

By Carol

Ingredients

• ✓ baking soda
• oat
• all-purpose flour
• brown sugar
• shortening

Instructions

1. 1 In a medium bowl, stir together the oats, flour, baking soda and brown sugar. Cut in the shortening until the mixture resembles cornmeal. There should be no lumps of shortening left. Measure 1/2 cup of the mixture into re-sealable bags or containers for storage. Label and date each bag. This mix can be stored in a cool dry place for up to 12 weeks.
2. 2 To make the cookies, empty one package of the mix into a bowl. Stir in 2 teaspoons of water, 1 tablespoon of raisins and 1 tablespoon of mini semisweet chocolate chips. Mix well and shape teaspoonfuls of dough into small balls. Place balls on an ungreased cookie sheet and flatten with the buttered bottom of a glass dipped in sugar. Follow you oven's instructions for baking.

By Nancy

Ingredients

• ✓ baking soda
• all-purpose flour
• salt
• brown sugar
• white sugar
• semi-sweet chocolate chip

Instructions

1. 1 Mix flour, baking soda, and salt together in a bowl. Pour into a 1-quart canning jar. Layer with brown sugar, white sugar, and chocolate chips (in that order), making sure to pack down all the ingredients.
2. 2 Cover and decorate the jar as desired. Copy baking instructions onto a tag and attach to the jar.

By Marie Angel Cat

Ingredients

• ✓ baking soda
• graham cracker crumb
• salt
• egg
• vanilla extract
• chocolate-hazelnut spread

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. Form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
3. 3 Bake in the preheated oven until crispy on the outside, 8 to 10 minutes. Allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.

By mommascookin

Ingredients

• ✓ baking soda
• sugar
• buttermilk
• butter
• vanilla extract

Instructions

1. 1 Combine sugar, buttermilk, and butter in a large saucepan over medium heat; cook and stir until melted and smooth, about 4 minutes. Stir in vanilla extract. Add baking soda and stir until syrup is frothy and doubles or triples in volume, about 1 minute.

By charmingsgirl