Type what you have

Ingredients

• ✓ baking soda
• rhubarb
• white sugar
• water

Instructions

1. 1 Bring a large pot of water to a boil; place a metal or glass bowl on top, with bottom of bowl just above boiling water. Add rhubarb to the bowl; cook undisturbed for 25 minutes.
2. 2 Meanwhile, dissolve sugar and baking soda in hot water in a small bowl, stirring occasionally.
3. 3 Pour sugar mixture over steamed rhubarb in the metal or glass bowl; continue cooking over boiling water, 2 to 3 minutes more.
4. 4 Pour rhubarb mixture through a fine-mesh sieve into a clean jar; press with a wooden spoon to extract more syrup. Discard solids. Store syrup in the refrigerator.

By NANCY PICKERIGN

Ingredients

• ✓ baking soda
• water
• tea bag
• white sugar
• water

Instructions

1. 1 Gather ingredients.
2. 2 Sprinkle a pinch of baking soda into a 64-ounce, heat-proof glass pitcher. Pour in boiling water and add tea bags. Cover and allow to steep for 15 minutes.
3. 3 Remove tea bags and discard; stir in sugar until dissolved. Pour in cool water; refrigerate until cold, about 3 hours.
4. 4 Enjoy over ice on a hot day!

By cookincode3

Ingredients

• ✓ baking soda
• water
• aluminum foil
• salt
• dish detergent

Instructions

1. 1 Pour water into a microwave-safe mug or bowl. Heat in the microwave for 1 to 2 minutes.
2. 2 Line the bottom of a cereal bowl with aluminum foil. Pour hot water into the bowl. Add salt, baking soda, and dish detergent; do not stir. Place jewelry on top of foil. Let soak for 5 to 10 minutes.
3. 3 Rinse jewelry in cool water and dry well with a soft cloth.

By AllieGeekPi

Ingredients

• ✓ baking soda
• butter
• sweetened condensed milk
• self-rising flour
• cocoa powder
• baking powder
• cola-flavored carbonated beverage

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter and dust with flour a 10 inch bundt tin.
2. 2 Cream the butter or margarine till light and fluffy. Beat in the condensed milk. Combine the flour, cocoa powder, baking powder, and baking soda; mix into the creamed mixture alternately with the cola.
3. 3 Bake for 45 minutes, or until the cake tests done.

By JENNY AMAR

Ingredients

• ✓ baking soda
• all-purpose flour
• pizza crust
• cornmeal
• water
• salt

Instructions

1. 1 Lightly flour a work surface. Place dough on flour and sprinkle more on top. Begin to knead dough, kneading about 2 tablespoons flour into dough until it is soft and supple but not too sticky, 5 to 10 minutes. Cover with a large bowl and allow dough to rest and come to room temperature, 15 to 20 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper and sprinkle lightly with cornmeal.
3. 3 Place water in a deep skillet. Whisk in baking soda to create an alkaline bath. Bring to a simmer over medium-high heat. Adjust heat to keep water at a low simmer while you shape the dough.
4. 4 Dust dough with a sprinkling of flour as needed so that dough does not stick to work surface. Flatten slightly and divide into 6 equal pieces. Shape each piece into a round dough ball.
5. 5 Shape each dough ball into a disk, thinner in the middle, thicker around the edges. Poke a hole in the center. Gently keep pulling and stretching until you've achieved a round pretzel shape that's not too thick.
6. 6 Transfer pretzels (in batches if necessary) to the simmering alkaline bath. Boil about 30 seconds per side. Transfer to the prepared baking sheet with a slotted spoon. Immediately sprinkle with coarse salt while pretzels are still wet and sticky. Let rest for 5 to 10 minutes before baking.
7. 7 Place on center rack in preheated oven until beautifully browned, and stretch marks have formed, about 20 minutes. Exact times will depend on the specific size and shape of your pretzel.
8. 8 Transfer pretzels to a wire rack to cool slightly.

By John Mitzewich

Ingredients

• ✓ baking soda
• molasses
• brown sugar
• ginger
• cinnamon
• coffee
• half-and-half
• clove
• whipped cream

Instructions

1. 1 In a small bowl, mix together the molasses, brown sugar, baking soda, ginger and cinnamon until well blended. Cover and refrigerate for at least 10 minutes.
2. 2 Add about a 1/4 cup of coffee to each cup, then stir in about a tablespoon of the spice mixture until dissolved. Fill cup to within an inch of the top with coffee. Stir in half and half to taste, then garnish with whipped cream and a light dusting of cloves.

By Jennifer

Ingredients

• ✓ baking soda
• butter
• cocoa powder
• cola-flavored carbonated beverage
• all-purpose flour
• white sugar
• buttermilk
• egg
• vanilla extract
• miniature marshmallow

Instructions

1. 1 Heat to boiling: butter, cocoa and cola drink.
2. 2 Remove from heat and add flour, sugar, baking soda and mix gently. Stir in buttermilk, eggs, vanilla and marshmallows.
3. 3 Pour into greased 13 x 9-inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cake can be frosted while warm. Makes 10 to 12 servings.

By Carole Zee

Ingredients

• ✓ baking soda
• butter
• brown sugar
• white sugar
• vanilla pudding mix
• egg
• root beer concentrate
• all-purpose flour
• white chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two baking sheets.
2. 2 Beat butter, brown sugar, and white sugar together in a bowl with an electric mixer until creamy; beat in pudding mix. Add eggs and root beer concentrate; stir in flour and baking soda. Fold in chocolate chips.
3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven until golden, 8 to 10 minutes.

By cvanguil

Ingredients

• ✓ baking soda
• all-purpose flour
• active dry yeast
• sugar
• water
• butter
• salt
• butter
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 1 cup flour, yeast, and sugar together in a bowl. Stir in water and softened butter until well combined. Let stand until bubbles begin to form, about 15 minutes.
3. 3 Stir salt into yeast mixture, then gradually stir in 2 1/2 cups flour until dough can be picked up in a ball.
4. 4 Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
5. 5 Divide dough into 6 pieces and let rest for a few minutes.
6. 6 Roll one piece into a 15-inch rope, then loop and twist rope into a pretzel shape. Place onto a baking sheet and form remaining pretzels. Cover and let rise for 15 minutes.
7. 7 Preheat the oven to 450 degrees F (220 degrees C). Grease a baking sheet.
8. 8 Bring 3 cups water to a boil in a pot. Stir in baking soda and remove from the heat.
9. 9 Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through.
10. 10 Transfer soaked pretzels to the prepared baking sheet; brush with melted butter and sprinkle with salt.
11. 11 Bake in the preheated oven until golden brown, 8 to 10 minutes.

By Tim Drexler

Ingredients

• ✓ baking soda
• water
• sugar
• active dry yeast
• all-purpose flour
• butter
• salt
• water
• egg
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease baking trays.
2. 2 Mix water and sugar together in a bowl until sugar is dissolved; add yeast. Let mixture stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Whisk flour, butter, and salt together in a bowl until well mixed; add yeast mixture and stir with a fork until dough starts to cling. Turn dough onto a floured work surface and knead until smooth.
4. 4 Cut dough into 15 equal pieces and roll each piece between your hands into rope shapes at least the thickness of a pencil. Twist dough into desired shapes.
5. 5 Pour 4 cups hot water into a bowl; stir in baking soda until dissolved. Dip each pretzel into the baking soda solution and arrange on baking sheets. Brush with egg and sprinkle coarse salt over each.
6. 6 Bake in the preheated oven until pretzels are browned and cooked through, 8 to 12 minutes.

By Cam

Ingredients

• ✓ baking soda
• brown sugar
• butter
• egg
• buttermilk
• root beer extract
• all-purpose flour
• salt
• confectioners' sugar
• butter
• root beer extract
• water

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Mix together brown sugar, 1/2 cup butter or margarine, egg, buttermilk, and 1 teaspoon of root beer extract.
3. 3 Add flour, baking soda, and salt; mix well.
4. 4 Drop teaspoon-sized pieces of dough 2 inches apart on greased cookie sheets. Bake for 6 to 8 minutes.
5. 5 To make root beer glaze: Mix together confectioner's sugar, 1/3 cup butter or margarine, 1 1/2 teaspoons of root beer extract, and hot water. Brush on top of hot cookies.

By MB Guba

Ingredients

• ✓ baking soda
• all-purpose flour
• white sugar
• butter
• cola-flavored carbonated beverage
• cocoa powder
• miniature marshmallow
• buttermilk
• egg
• vanilla extract
• butter
• cola-flavored carbonated beverage
• cocoa powder
• confectioners' sugar
• pecan

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 To make the cola cake: Combine flour and sugar in a mixing bowl. Place butter, cola soft drink, and cocoa in a saucepan over medium heat; bring to a boil. Pour over flour mixture; mix well.
3. 3 Stir in marshmallows, buttermilk, eggs, baking soda, and vanilla until well combined; pour cake batter into prepared dish.
4. 4 Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes.
5. 5 To make the cola frosting: Combine butter, cola soft drink, and cocoa in a saucepan; bring to a boil. Pour over confectioners' sugar in a large bowl; mix well. Stir in chopped nuts.
6. 6 Spread cola frosting over hot cake.

By sassysquirrel

Ingredients

• ✓ baking soda
• cooking spray
• pepper soda
• butter
• bacon
• all-purpose flour
• white sugar
• cocoa powder
• cinnamon
• salt
• buttermilk
• vanilla extract
• milk chocolate chip
• butter
• cocoa powder
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch pan with cooking spray.
2. 2 Combine 1 cup pepper-type soda and 1 cup butter in a saucepan over medium-low heat; heat until butter is melted, 3 to 5 minutes. Remove from heat and let cool.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Drain on paper towels.
4. 4 Mix flour, white sugar, 1/4 cup cocoa powder, cinnamon, and salt together in a large bowl.
5. 5 Whisk buttermilk, vanilla extract, and baking soda together in a small bowl. Pour flour mixture; mix until batter is blended. Add butter mixture, 1/3 of the bacon, and chocolate chips; mix thoroughly. Spread in the prepared pan.
6. 6 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes.
7. 7 Combine 6 tablespoons pepper-type soda, 1/2 cup butter, and 3 tablespoons cocoa powder in a saucepan; bring to a boil. Remove from heat. Add 1/2 of the remaining bacon and confectioners' sugar; whisk until frosting is smooth.
8. 8 Spread frosting over brownies. Garnish with remaining bacon. Cool until frosting sets, about 20 minutes. Cut into squares.

By Gavin Logan Suazo

Ingredients

• ✓ baking soda
• semisweet chocolate
• kirschwasser
• vanilla extract
• heavy cream
• cherry
• coffee
• salt
• confectioners sugar
• butter
• kirschwasser
• buttermilk
• vanilla extract
• egg
• white sugar
• shortening
• salt
• cocoa powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of two 8-inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2. 2 Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4. 4 Cream butter in a medium bowl until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
5. 5 Whip cream in a separate clean bowl until stiff peaks form. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

By Valinda

Ingredients

• ✓ baking soda
• fig
• water
• white sugar
• water
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Place figs in a large bowl; sprinkle baking soda over figs. Carefully cover figs with boiling water and soak for 1 hour. Drain figs and rinse thoroughly with cold water.
3. 3 Combine sugar and 4 cups of water in a large Dutch oven; bring to a boil and simmer for 10 minutes.
4. 4 Add figs and lemon slices to syrup and simmer for 1 hour, stirring occasionally.
5. 5 Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving ½ inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year.

By Dotti K

Ingredients

• ✓ baking soda
• raisin
• turkey sausage
• brown sugar
• white sugar
• egg
• pecan
• all-purpose flour
• baking powder
• ginger
• pumpkin pie spice
• coffee

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
2. 2 Place the raisins in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 5 minutes; drain.
3. 3 In a large bowl, mix the sausage, brown sugar, white sugar, and eggs. Fold in the raisins and pecans. In a separate bowl, mix the flour, baking powder, ginger, and pumpkin pie spice. Blend the coffee and baking soda in a small bowl, and mix into the flour mixture. Mix the moistened flour mixture into the sausage mixture. Transfer to the prepared pan.
4. 4 Bake 1 hour and 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

By HoneeBee

Ingredients

• ✓ baking soda
• all-purpose flour
• salt
• lard
• white sugar
• egg
• anise seed
• sesame seed

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2. 2 Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the lard and sugar. Stir in the egg and anise seeds. Add dry ingredients, mix well. Put the sesame seeds into a shallow bowl or saucer. Roll dough into 1 inch balls, roll them in the sesame seeds to coat. Place them 1 1/2 inches apart onto the prepared cookie sheets. Flatten the balls slightly using the bottom of a glass.
3. 3 Bake for 6 to 9 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Store in an airtight container.

By Candy

Ingredients

• ✓ baking soda
• cannellini bean
• olive oil
• garlic
• sage
• tomato sauce
• salt
• black pepper

Instructions

1. 1 Place beans in a large pot. Cover with water and stir in baking soda. Soak at room temperature for 8 to 12 hours.
2. 2 Drain and rinse beans; return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving water. Set beans and cooking water aside.
3. 3 Heat olive oil in the same pot over medium heat. Sauté garlic and sage in hot oil until fragrant, about 2 minutes. Add beans; cook and stir until beans absorb the aroma of garlic and sage.
4. 4 Pour in tomato sauce; bring to a simmer. Cook, stirring occasionally, until beans are soft but not mushy, 10 to 15 minutes. Add reserved cooking water to keep sauce from burning if needed. Season with salt and pepper. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ baking soda
• brown sugar
• egg
• anise seed
• salt
• water
• all-purpose flour
• white sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
2. 2 Beat brown sugar and eggs together in a large bowl until smooth; stir in anise seeds and salt.
3. 3 Dissolve baking soda in hot water in a small bowl; stir into brown sugar mixture. Add flour; mix to form a dough. Roll dough into 36 small balls.
4. 4 Place white sugar in a wide, shallow dish. Roll dough balls in sugar to coat; place on the prepared baking sheets about 1 inch apart.
5. 5 Bake in the preheated oven until edges are crispy, about 10 minutes.

By Gary Atashkarian

Ingredients

• ✓ baking soda
• all-purpose flour
• baking powder
• salt
• butter
• sugar
• egg
• anise extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Mix flour, baking powder, baking soda, and salt together in a bowl; set aside. Grease 2 baking sheets.
2. 2 Beat butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in last egg along with the anise extract. Mix in flour until just incorporated. Divide dough into two 12-inch long logs, 1/2-inch thick; place on prepared baking sheets.
3. 3 Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool, 5 minutes.
4. 4 Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets.
5. 5 Bake 5 to 10 minutes until the bottoms turn golden brown. Turn cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.

By Linda

Ingredients

• ✓ baking soda
• all-purpose flour
• sugar
• baking powder
• egg white
• egg
• vanilla extract
• almond
• cranberry

Instructions

1. 1 Preheat oven to 325 degrees F (170 degrees C).
2. 2 Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
3. 3 Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
4. 4 On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
5. 5 Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

By KATHIANNE

Ingredients

• ✓ baking soda
• all-purpose flour
• butter
• brown sugar
• white sugar
• pistachio pudding mix
• egg
• vanilla extract
• semi-sweet chocolate chip
• maraschino cherry
• pistachio

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sift flour and baking soda together; set aside.
3. 3 Beat butter, brown sugar, and white sugar together in a large bowl until smooth.
4. 4 Stir in pudding mix until well combined. Beat in eggs, one at a time, then stir in vanilla.
5. 5 Stir in flour mixture, then fold in chocolate chips, cherries, and pistachios.
6. 6 Drop large spoonfuls of dough onto ungreased baking sheets.
7. 7 Bake in the preheated oven until light brown, about 10 minutes.

By Serafina

Ingredients

• ✓ baking soda
• white sugar
• butter
• egg yolk
• all-purpose flour
• buttermilk
• walnut
• coconut
• confectioners sugar
• cream cheese
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2. 2 Beat 2 cups white sugar, 1 cup butter, and egg yolks together in a bowl with an electric mixer. Beat in flour, alternating with buttermilk, beating briefly after each addition. Beat in baking soda, then beat in 1 cup walnuts and coconut.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form; fold into batter. Divide batter evenly among the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool cakes in pans, 5 to 10 minutes, before turning out onto wire racks to cool completely, 25 to 30 minutes.
5. 5 Meanwhile, beat confectioners' sugar, cream cheese, remaining 1/2 cup butter, and vanilla extract together in a bowl with an electric mixer until smooth and creamy.
6. 6 Spread frosting onto cooled cake layers. Stack layers; frost sides if desired. Place remaining 1/4 cup walnuts on top cake.

By Chantal

Ingredients

• ✓ baking soda
• butter
• milk
• all-purpose flour
• white sugar
• cocoa powder
• cinnamon
• nutmeg
• clove
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium saucepan over medium heat, combine the butter and milk. Cook until melted, stirring occasionally. Set aside to cool.
2. 2 In a large bowl, stir together the flour, sugar, cocoa, baking soda, cinnamon, nutmeg and cloves. Stir in the milk mixture by hand until the dough is firm and not tacky. Mix in the chocolate chips and walnuts. Roll the dough into 1 1/2 inch balls and place onto the prepared cookie sheets. These cookies do not spread much, so you can place them fairly close together.
3. 3 Bake for 20 to 25 minutes in the preheated oven, until firm. Remove from baking sheets to cool on wire racks. Glaze with a thin confectioners' icing when cool to preserve freshness.

By Cindy Laudico

Ingredients

• ✓ baking soda
• all-purpose flour
• salt
• baking powder
• egg
• white sugar
• olive oil
• milk
• honey
• orange zest
• powdered sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Line the bottom of a springform pan with a round piece of parchment paper and generously grease with olive oil. Grease the sides of the pan with olive oil as well.
3. 3 Combine flour, salt, baking powder, and baking soda in a bowl; whisk together until evenly combined.
4. 4 Combine eggs, sugar, olive oil, milk, honey, and orange zest in a second bowl. Starting slowly at first, whisk together until mixture is smooth. Stir in flour mixture until everything is just mixed together and flour has disappeared. Do not overmix.
5. 5 Pour batter into the prepared pan and tap pan a few times against the work surface to remove any air bubbles.
6. 6 Bake in the preheated oven until the cake is browned on the surface and a wooden skewer inserted into the center of the cake comes out clean, 60 to 70 minutes. Make sure to not overbake.
7. 7 Transfer cake to a wire rack and allow to cool for 30 minutes. Loosen edge of the cake by running a knife around the sides of the pan. Remove from the pan and allow to cool completely, another 30 minutes. Dust with powdered sugar if desired.
8. 8 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ baking soda
• butter
• sugar
• egg
• orange zest
• orange extract
• almond extract
• all-purpose flour
• baking powder
• salt
• dried cranberry

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
3. 3 Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
4. 4 Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
5. 5 Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.

By bubbles52793

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
• olive oil
• anchovy
• garlic
• oregano
• tomato
• red pepper flakes
• oregano
• white sugar
• black pepper
• salt

Instructions

1. 1 Heat oil in a saucepan over medium-low heat. Add anchovy fillets and cook, stirring often, until they begin to sizzle, about 1 minute. Stir in garlic and cook just until fragrant, about 1 minute. Add fresh oregano and reduce the heat to low; cook until oregano is wilted, 2 to 3 minutes.
2. 2 Add tomatoes, pepper flakes, and dried oregano; bring to a simmer. Season with sugar, pepper, and salt; reduce the heat to low and simmer, stirring occasionally, until thickened and oil rises to the top, 35 to 40 minutes. Stir in baking soda until thoroughly incorporated.

By John Mitzewich

Ingredients

• ✓ baking soda
• butter
• white sugar
• egg
• vanilla extract
• almond extract
• lemon zest
• all-purpose flour
• salt
• cherry preserves
• confectioners' sugar

Instructions

1. 1 In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. 3 Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets.
4. 4 Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners' sugar while they are still warm.

By Justin Sinclair

Ingredients

• ✓ baking soda
• sun-dried tomato
• all-purpose flour
• white sugar
• baking powder
• salt
• rosemary
• parsley
• cheddar cheese
• green onion
• egg
• buttermilk
• olive oil
• garlic

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 loaf pan.
2. 2 Whisk together the oil, egg, and buttermilk in a small bowl.
3. 3 In a large bowl, whisk together flour, sugar, baking powder, soda, salt, and dried herbs. Stir in cheese and onions. Pour buttermilk mixture into the flour mixture, and stir to combine. Add garlic and tomatoes until evenly distributed. Spread batter into prepared pan. Smooth top, and tap pan on counter to remove bubbles.
4. 4 Bake for 60 to 65 minutes, until golden. Cool loaf on wire rack.

By Shelley Ross