Type what you have

Ingredients

• ✓ cream of tartar
• egg
• cream cheese
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites and cream of tartar together in a bowl until stiff peaks form.
3. 3 Mix egg yolks, cream cheese, and sugar together in a separate bowl using a wooden spoon and then mixing with a hand-held egg beater until mixture is very smooth and has no visible cream cheese. Gently fold egg whites into cream cheese mixture, taking care not to deflate the egg whites.
4. 4 Carefully scoop mixture onto the prepared baking sheet, forming 5 to 6 "buns".
5. 5 Bake in the preheated oven until cloud bread is lightly browned, about 30 minutes.

By TheWickedNoodle

Ingredients

• ✓ cream of tartar
• all-purpose flour
• baking powder
• baking soda
• salt
• lard
• buttermilk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Whisk flour, baking powder, baking soda, cream of tartar, and salt together in a large bowl; cut in lard using a pastry blender until crumbly. Stir in buttermilk. Turn out mixture onto a floured surface; knead a few times to form a moist dough.
3. 3 Roll out dough to 1-inch thickness; cut out biscuits with a cookie cutter or round glass. Place biscuits on an ungreased baking sheet.
4. 4 Bake in the preheated oven until tops are golden, about 12 minutes.

By PTRICK

Ingredients

• ✓ cream of tartar
• all-purpose flour
• baking powder
• sugar
• salt
• butter
• milk

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon.
3. 3 Bake in preheated oven until golden on the edges, about 8 to 12 minutes. Serve warm.

By Angela

Ingredients

• ✓ cream of tartar
• butter
• buttermilk
• egg
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Place 1 tablespoon butter in two 10-inch cast iron skillets.
2. 2 Place skillets in the preheated oven to heat up and melt butter, 5 to 10 minutes.
3. 3 Mix buttermilk and eggs together in a small bowl.
4. 4 Combine flour, baking powder, cream of tartar, and salt in a large bowl. Rub in remaining 6 tablespoons butter with your fingers until mixture is crumbly. Gently stir in buttermilk mixture until dough just starts to come together.
5. 5 Turn dough out onto a lightly floured work surface. Pat into a rectangle about 1/2 inch thick. Cut dough into 24 biscuits.
6. 6 Remove skillets from the oven. Arrange 12 biscuits side-by-side in each, their edges touching.
7. 7 Return skillets to the oven and bake until biscuits are puffed and lightly browned, 15 to 20 minutes.

By Stormy1800

Ingredients

• ✓ cream of tartar
• all-purpose flour
• nonfat dry milk powder
• white sugar
• baking powder
• salt
• shortening
• water

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Whisk together flour, dry milk powder, sugar, baking powder, cream of tartar, and salt in a large bowl. Cut shortening into flour mixture with a knife or pastry blender until mixture resembles coarse crumbs. Stir water into mixture until uniformly moistened and a soft dough forms.
3. 3 Turn dough out onto a lightly floured surface and, with floured hands, knead until smooth, about 8 to 10 turns. Roll dough out to 3/4-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto a baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.
4. 4 Bake biscuits in the preheated oven until golden, about 20 minutes. Serve warm.

By CLOVER DAVY

Ingredients

• ✓ cream of tartar
• all-purpose flour
• white sugar
• baking powder
• salt
• vegetable shortening
• egg
• milk

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C).
2. 2 Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
3. 3 Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.

By IMACOOKY1

Ingredients

• ✓ cream of tartar
• all-purpose flour
• sugar
• baking powder
• salt
• butter
• milk
• maple syrup
• egg
• bacon
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or use a nonstick baking sheet.
2. 2 Whisk flour, sugar, baking powder, cream of tartar, and salt together in a large bowl. Cut in 3/4 cup cold butter with a pastry cutter until butter is pea-sized. Add milk, 2 tablespoons maple syrup, and egg; mix until combined. Do not overmix. Dough will be sticky with visible pieces of butter.
3. 3 Turn dough out onto a generously floured surface; sprinkle bacon pieces on top. Gently knead dough to incorporate bacon, 10 to 15 times, sprinkling with additional flour if dough is super sticky.
4. 4 Pat dough out to a 3/4- to 1-inch thickness; cut with a biscuit cutter or glass. Transfer biscuits to the prepared baking sheet.
5. 5 Bake in the preheated oven until golden brown on top, 10 to 15 minutes. Brush tops with 2 tablespoons melted butter and remaining 2 tablespoons maple syrup for extra depth.

By thedailygourmet

Ingredients

• ✓ cream of tartar
• all-purpose flour
• salt
• baking powder
• sugar
• butter
• milk

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 In a large bowl, sift together dry ingredients. Cut in butter until mixture resembles coarse oatmeal. Make a well in the center of the dry mixture and pour in the milk. Stir until dough begins to pull together then turn out onto a lightly floured surface.
3. 3 Press dough together and then roll out until 3/4 inch thick. Cut into 2 inch round biscuits and place on an ungreased baking sheet.
4. 4 Bake in preheated oven for 10 minutes, or until golden.

By dakota kelly

Ingredients

• ✓ cream of tartar
• shortening
• white sugar
• egg
• milk
• baking soda
• all-purpose flour
• salt
• walnut

Instructions

1. 1 Cream shortening with sugar. Mix in eggs. Dissolve soda in milk, and add to the creamed mixture. Stir in flour, cream of tartar, and salt. Stir in nuts.
2. 2 Pour batter into a 3 pound coffee can, or several 1 pound soup cans; fill containers 1/2 to 3/4 full.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center of loaf comes out clean.

By MaryCatherine Bailey

Ingredients

• ✓ cream of tartar
• all-purpose flour
• brown sugar
• baking powder
• salt
• butter flavored shortening
• milk
• vanilla extract
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet, or use parchment paper.
2. 2 In a large bowl, combine flour, brown sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Mix in milk and vanilla. Knead briefly on a floured surface. Roll out into a large rectangle, 1/2 inch thick. Spread softened butter onto surface of dough. Mix together brown sugar and cinnamon; sprinkle evenly over butter. Roll tightly, and cut into 12 equal slices. Place on prepared baking sheet.
3. 3 Bake in preheated oven for 15 to 20 minutes, or until golden brown.

By monstermama

Ingredients

• ✓ cream of tartar
• all-purpose flour
• salt
• baking soda
• strawberry jam
• buttermilk
• white sugar
• butter
• vanilla extract
• lemon juice
• egg
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
2. 2 Combine flour, salt, cream of tartar, and baking soda in a bowl; set aside.
3. 3 Stir strawberry jam and buttermilk together; set aside.
4. 4 Combine sugar, butter, vanilla extract, and lemon juice in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with strawberry jam mixture, mixing just until blended. Fold in walnuts.
5. 5 Divide batter evenly between the prepared pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 15 minutes. Remove from pans onto cooling racks.

By skuehne

Ingredients

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

Instructions

1. 1 Mix together flour, sugar, cream of tartar, and baking soda in a medium bowl until combined. Add milk and beaten eggs; stir until batter is consistency of thick cream.
2. 2 Heat a large nonstick skillet over medium-high heat. Drop batter by spoonfuls into the hot skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 more minutes. Repeat with remaining batter.

By Allrecipes Member

Ingredients

• ✓ cream of tartar
• walnut
• oat flour
• baking soda
• cinnamon
• salt
• carrot
• orange juice
• water
• egg
• walnut oil
• canola oil

Instructions

1. 1 Pulse walnuts in a food processor or blender until finely crushed; transfer to a large bowl. Whisk oat flour, baking soda, cinnamon, cream of tartar, and salt with the walnuts.
2. 2 Puree carrots in a food processor; transfer to a separate bowl. Whisk orange juice, water, egg, and walnut oil with the pureed carrots until smooth; stir into the dry ingredients to make a rich and hearty batter. Set batter aside to rest for 5 minutes.
3. 3 Heat a small amount of canola oil in a nonstick skillet over medium heat. Tilt skillet to coat cooking surface with oil.
4. 4 Stir the batter again with the whisk. Use a 1/4-cup measuring cup to spoon out the batter, but do not fill the measuring cup. Drop small amounts of the batter into the skillet.
5. 5 Cook pancakes until the edges start to look dry, 3 to 5 minutes; turn and continue cooking until the other side is browned, 3 to 5 minutes more.

By ColoradoNutritionCoachorg

Ingredients

• ✓ cream of tartar
• oat
• all-purpose flour
• whole wheat flour
• brown sugar
• baking powder
• nonfat milk powder
• salt
• cinnamon
• vegetable oil
• egg
• water

Instructions

1. 1 Preheat a lightly greased griddle over medium low heat.
2. 2 In a large bowl, mix quick cooking oats, flour, whole wheat flour, brown sugar, baking powder, dry milk powder, salt, cinnamon and cream of tartar.
3. 3 In a small bowl, beat together vegetable oil and eggs. Pour into the oats mixture, alternating with water, and mix thoroughly, creating a batter.
4. 4 Pour batter, 1/4 cup at a time, onto the prepared griddle. Cook on both sides until golden brown, flipping when the surface begins to bubble.

By TARABERT

Ingredients

• ✓ cream of tartar
• all-purpose flour
• brown sugar
• cinnamon
• baking powder
• baking soda
• salt
• buttermilk
• egg
• butter
• vanilla extract
• white sugar
• cinnamon
• butter
• whipped cream

Instructions

1. 1 Combine flour, brown sugar, 2 teaspoons cinnamon, cream of tartar, baking powder, baking soda, and salt in a bowl with a whisk.
2. 2 Combine buttermilk, egg, butter, and vanilla extract in a small bowl. Beat to break up the egg. Pour into the flour mixture and stir until batter is foamy and just combined.
3. 3 Whisk white sugar and 1 teaspoon cinnamon together in a small bowl.
4. 4 Heat a large non-stick griddle over medium-low heat. Pour 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
5. 5 Brush pancakes with the 5 tablespoons butter. Sprinkle each with 1 teaspoon of the cinnamon-sugar mixture. Top with whipped cream.

By Julie Hubert

Ingredients

• ✓ cream of tartar
• blackberry
• raspberry
• maple syrup
• egg
• white sugar
• sugar
• vanilla extract
• milk
• butter
• self-rising flour
• self-rising flour
• butter

Instructions

1. 1 Combine blackberries and raspberries in a bowl. Fold in maple syrup to give the berries a nice shine. Set aside.
2. 2 Separate egg yolks and whites into 2 mixing bowls.
3. 3 Add 2 tablespoons plus 1 teaspoon sugar to the yolks; whisk until dissolved. Mix in vanilla extract, milk, and melted butter. Add 1/4 cup plus 1 tablespoon self-rising flour. Whisk just until flour disappears into the batter.
4. 4 Add cream of tartar to the egg whites. Whip using a large, clean whisk until stiff peaks form.
5. 5 Stir 1/3 of the whites gently into the batter using a silicone spatula, until mostly smooth but streaks of white remain. Gently fold in the rest of the whites, scraping the batter over the top and occasionally rotating the bowl as you go, until batter is light yellow and fluffy.
6. 6 Lightly butter a nonstick pan over medium-low to medium heat. Scoop in desired amount of batter. Cover and cook until bubbles form on the surface and edges start to dry, 2 to 3 minutes. Flip pancakes and continue cooking until bottom is golden brown, 2 to 3 minutes more. Repeat with remaining batter.
7. 7 Serve pancakes on warm plates and top with the berry mixture.

By John Mitzewich

Ingredients

• ✓ cream of tartar
• orange
• water
• chia seed
• blackstrap molasses
• all-purpose flour
• white sugar
• cinnamon
• ground ginger
• baking soda
• nutmeg
• allspice
• salt
• coconut oil
• pecan

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Juice the orange into a measuring cup; add enough water to reach 8 ounces. Stir in chia seeds and molasses. Set wet mixture aside until gelled, about 10 minutes.
3. 3 Place flour, sugar, cinnamon, ginger, cream of tartar, baking soda, nutmeg, allspice, and salt in the bowl of a food processor. Pulse until just combined, about 30 seconds. Cut chilled coconut oil into 8 pieces; add to flour mixture and pulse until mixture resembles wet sand, about 30 seconds.
4. 4 Pour wet mixture into food processor and pulse briefly until the dough starts to stick together, about 1 minute. Scrape dough into large bowl. Add pecans and knead 5 or 6 turns to distribute them in the dough.
5. 5 Transfer dough to a lightly floured surface; cut into 2 equal portions. Pat or roll each portion into a 1-inch thick round. Cut into 8 wedge-shape pieces and place on the prepared baking sheet.
6. 6 Bake in the preheated oven until the tops of the scones are firm and edges look dry, about 20 minutes.

By Kameron

Ingredients

• ✓ cream of tartar
• bread flour
• salt
• baking soda
• white sugar
• apple pie spice
• butter
• sourdough starter
• milk
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk flour, salt, cream of tartar, baking soda, sugar, and apple pie spice together in a bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Add sourdough starter and mix by hand to form a soft dough.
3. 3 Turn dough out onto a lightly floured surface and divide it into 4 pieces. Pat or roll one piece of dough into a 1/2-inch thick round. Cut it into 4 wedge-shaped pieces and place the prepared baking sheet about 1 inch apart. Repeat with the remaining pieces of dough. Brush the tops of scones with milk and sprinkle with coarse sugar.
4. 4 Bake until scones begin to turn golden, 12 to 15 minutes.

By HARDINGAGGIES

Ingredients

• ✓ cream of tartar
• all-purpose baking flour
• buttermilk
• vanilla extract
• baking powder
• egg yolk
• salt
• egg white
• white sugar
• vegetable oil

Instructions

1. 1 Combine flour, buttermilk, vanilla, baking powder, egg yolks, and salt for batter in a bowl.
2. 2 Whip egg whites for meringue in a glass, metal, or ceramic bowl on medium-high speed until foamy. With the mixer running, gradually add sugar and cream of tartar. Continue to whip until soft to medium peaks form. When the beater is pulled from the whites, the peaks will curve back down a little instead of sticking straight up. The whipped whites will turn opaque and significantly increase in volume.
3. 3 Mix 1/3 of the whipped whites into the pancake batter. Use a spatula or wooden spoon to fold in remaining whites, in several additions, being sure there are no large clumps of egg whites in the batter.
4. 4 Grease the inside of round metal molds and place molds into a lightly greased pan over medium-low heat. Fill molds 2/3 high with batter. Cover the pan and cook until bottoms are golden brown and bubbles break the surface, about 10 minutes. Flip, cover, and cook until golden brown on the other side and tops spring back when touched, about 5 more minutes.

By Edible Times

Ingredients

• ✓ cream of tartar
• butter
• sugar
• egg
• all-purpose flour
• baking soda
• salt
• sour cream
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. I use a glass one.
2. 2 In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream. Sift together the flour, baking soda, cream of tartar and salt; stir into the sour cream mixture until just blended. Fold in raisins. Transfer the batter to the prepared loaf pan.
3. 3 Bake for 50 to 60 minutes in the preheated oven, or until a small knife inserted into the crown, comes out clean.

By D Bagley

Ingredients

• ✓ cream of tartar
• baking soda
• cornstarch

Instructions

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

By Rachael Varblow

Ingredients

• ✓ cream of tartar
• baking soda
• 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

• ✓ cream of tartar
• confectioners' sugar
• egg white

Instructions

1. 1 Gather all ingredients.
2. 2 Sift together confectioners' sugar and cream of tartar in a large bowl.
3. 3 Beat in egg whites with an electric mixer until mixture is thick enough to hold its shape, about 5 minutes.

By Veronica

Ingredients

• ✓ cream of tartar
• egg white
• white sugar

Instructions

1. 1 Beat egg whites and cream of tartar in a large bowl with an electric mixer until foamy. Gradually add sugar, beating until stiff peaks form.

By Sara

Ingredients

• ✓ cream of tartar
• chickpea
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 210 degrees F (100 degrees C). Line a baking sheet with parchment paper.
2. 2 Drain chickpeas, reserving 1/2 cup liquid from the can; save chickpeas for another use. Pour chickpea liquid into a large bowl and add cream of tartar. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until glossy peaks form, about 20 minutes. Stir in vanilla.
3. 3 Spoon mixture into a piping bag. Pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.
4. 4 Bake in the preheated oven until meringues are firm and separate easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.

By ritaturner

Ingredients

• ✓ cream of tartar
• white sugar
• egg white
• salt

Instructions

1. 1 Bring 2 cups of water to a simmer in a medium pot.
2. 2 Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
3. 3 Reduce the heat under the simmering water and place the stand mixer bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from the heat immediately.
4. 4 Place the bowl onto the stand mixer and attach the whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes; the mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.
5. 5 Use meringue immediately.

By Zaya

Ingredients

• ✓ cream of tartar
• egg white
• granulated sugar
• confectioners sugar
• maple extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
2. 2 In a large glass or metal bowl, whip egg whites with cream of tartar until foamy. Gradually add white sugar and confectioners sugar 1 tablespoon at a time while continuing to whip to stiff glossy peaks. Mix in the maple extract. Spoon meringue onto the prepared cookie sheets in 1 inch circles.
3. 3 Place in the preheated oven, and immediately reduce the temperature to 250 degrees F (120 degrees C). Bake for 50 to 60 minutes, until cookies are dry and easy to remove from the paper.

By ZBAYOU

Ingredients

• ✓ cream of tartar
• egg white
• salt
• white sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with aluminum foil and grease the foil.
2. 2 Beat egg whites with cream of tartar and salt in a bowl with an electric mixer until egg whites are foamy.
3. 3 Gradually beat in sugar, a few tablespoons at a time, beating until the sugar dissolves in the meringue before adding more. Continue beating until the meringue is glossy and forms a sharp peak when beaters are lifted straight up out of the bowl; beat in vanilla extract.
4. 4 Spoon the meringue into a pastry bag fitted with a small tip.
5. 5 Pipe meringue into small bone shapes on the prepared aluminum foil. You must pipe all the shapes at once or the meringue will deflate.
6. 6 Place cookie sheets into the preheated oven and bake for 1 hour. No not open oven door or peek during baking. Turn the oven off and let the meringue bones cool in the oven without opening door for 1 hour.
7. 7 Gently and carefully remove cookies from aluminum to prevent broken bones.

By Sarah Christina Dirkse

Ingredients

• ✓ cream of tartar
• egg white
• salt
• white sugar
• peppermint candy cane

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil or parchment paper.
2. 2 In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
3. 3 Bake for 1 ½ hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

By KATHY

Ingredients

• ✓ cream of tartar
• sugar
• water
• egg white
• vanilla extract

Instructions

1. 1 Stir sugar, water, and cream of tartar together in a saucepan. Cook over medium-high heat until sugar is dissolved and syrup is bubbly.
2. 2 Beat egg whites and vanilla in a glass, metal, or ceramic bowl until foamy. Gradually add hot syrup mixture, continuing to beat until stiff peaks form, about 7 to 10 minutes.

By Vickie