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
• 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
• chicken breast
• egg
• all-purpose flour
• cornstarch
• lemon juice
• paprika
• salt
• club soda
• oil

Instructions

1. 1 Cut chicken breasts, horizontally, through the middle, being careful not to cut all the way through to the other side. Open breasts like a book; place between 2 sheets of heavy plastic on a solid, level surface. Firmly pound butterflied breasts with the smooth side of a meat mallet until thin. Slice breasts into half lengthwise.
2. 2 Fill a large bowl with some ice water. Place a shallow bowl, for the batter, inside the large bowl to keep the batter cold while cooking the chicken.
3. 3 Place beaten egg into a large bowl. Sift flour and cornstarch into beaten egg; add lemon juice, paprika, baking soda, and salt. Stir in club soda until incorporated; a few lumps in the batter will create an airy texture, so be careful not to overmix.
4. 4 Transfer batter to the shallow bowl set on top of ice water.
5. 5 Heat 1 inch vegetable oil in a deep saucepan over medium heat until glossy and reaches 350 degrees F (175 degrees C).
6. 6 Fully coat chicken pieces in batter, carefully lowering into the hot oil, in 2 to 3 batches.
7. 7 Fry until golden brown and crispy and no longer pink in the centers, about 2 minutes per side. Transfer to a serving tray. Repeat with remaining chicken pieces.

By Tony Arra

Ingredients

• ✓ baking soda
• shrimp
• onion
• potato
• all-purpose flour
• water
• corn
• egg
• chicken bouillon granules
• salt
• baking powder
• water
• vegetable oil

Instructions

1. 1 Combine shrimp, onion, potato, flour, 1 cup water, corn, egg, chicken bouillon, salt, baking powder, and baking soda in a bowl. Mix in hot water until well combined. Let stand for 5 minutes.
2. 2 Meanwhile, heat oil in a wok over medium- to medium-high heat. Drop spoonfuls of batter into the hot oil. Cook fritters in batches, flipping halfway, until browned on both sides, 3 to 4 minutes. Drain on a paper towel-lined plate.

By MAKHRUJI

Ingredients

• ✓ baking soda
• spaghetti
• shrimp
• salt
• mayonnaise
• soy sauce
• chili crisp oil sauce
• gochujang
• sugar
• olive oil
• shallot
• garlic
• ginger
• scallion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, mix shrimp with salt and baking soda; let sit for 15 minutes.
3. 3 Combine mayonnaise, soy sauce, chili crisp, gochujang, and sugar in a medium bowl. Set aside.
4. 4 Drain spaghetti. Rinse shrimp with cool water and pat dry with paper towels.
5. 5 Warm oil in a sauté pan over medium heat. Cook and stir shallot, garlic, and ginger for 1 minute. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Add scallions and cook for 1 minute longer.
6. 6 Pour chili crisp sauce over shrimp. Mix in cooked spaghetti and toss until evenly coated.

By Diana71

Ingredients

• ✓ baking soda
• chicken breast
• chicken broth
• soy sauce
• rice vinegar
• sriracha sauce
• honey
• cornstarch
• sugar snap pea
• scallion
• ginger
• garlic
• canola oil
• rice

Instructions

1. 1 Thinly slice chicken breasts; cut slices in half to create pieces about 1 1/2 to 2 inches in diameter; transfer to a bowl. Add baking soda; toss to coat chicken. Set aside for 15 minutes.
2. 2 Meanwhile, whisk chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch together in a small bowl. Combine snap peas, scallions, ginger, and garlic in a separate bowl.
3. 3 Rinse chicken thoroughly in a colander; pat dry.
4. 4 Heat 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add chicken and 1 to 2 splashes Sriracha-honey sauce; stir-fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Transfer chicken to a plate.
5. 5 Add remaining 1 tablespoon oil to the skillet; add snap pea mixture. Cook until snap peas are crisp but still tender, 3 to 4 minutes. Return chicken to the skillet; add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes. Serve stir-fry over rice.

By Frankie

Ingredients

• ✓ baking soda
• red pepper flakes
• garlic
• ginger root
• soy sauce
• pineapple juice
• pineapple
• orange marmalade
• water
• white vinegar
• ketchup
• sugar
• water
• cornstarch
• vegetable oil
• chicken breast
• all-purpose flour
• salt
• egg
• water

Instructions

1. 1 Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt; beat to combine. Add 1 cup flour; beat until blended but lumpy.
2. 2 Place remaining 1 cup flour in a separate bowl. Dredge chicken pieces in flour, then dip in egg mixture, letting excess batter drip off.
3. 3 Heat vegetable oil in a wok or large, deep skillet over medium heat until a drop of water crackles when dropped in oil.
4. 4 Carefully lower chicken into the hot oil; fry until golden brown and no longer pink in centers, 3 to 4 minutes, flipping if needed. Set aside and keep warm.
5. 5 Combine cornstarch and 3 tablespoons water in a small bowl.
6. 6 Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and pepper flakes in a medium saucepan; bring to a boil. Add cornstarch mixture. Reduce heat; simmer, stirring frequently, until reaches desired thickness.
7. 7 Pour sauce over chicken and serve.

By bsims

Ingredients

• ✓ baking soda
• sesame seed
• olive oil
• water
• cornstarch
• garlic
• chile paste
• sesame oil
• soy sauce
• white vinegar
• sugar
• chicken broth
• chicken breast
• sesame oil
• vegetable oil
• water
• sherry
• soy sauce
• baking powder
• cornstarch
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare the battered chicken: Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and dash sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
3. 3 Meanwhile, make the sauce: Bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
4. 4 Heat olive oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
5. 5 Carefully drop in battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel-lined plate.
6. 6 To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

By Doreen P

Ingredients

• ✓ baking soda
• sesame seed
• garlic
• red chile paste
• sesame oil
• soy sauce
• sugar
• cornstarch
• white vinegar
• chicken broth
• water
• vegetable oil
• chicken breast
• canola oil
• baking powder
• water
• cornstarch
• all-purpose flour
• sesame oil
• sherry
• soy sauce

Instructions

1. 1 Combine 2 tablespoons soy sauce, dry sherry, a dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in chicken. Cover and refrigerate for 20 minutes.
2. 2 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Combine 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, constantly stirring. Turn heat to low and keep warm, occasionally stirring.
4. 4 Fry marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
5. 5 Transfer chicken to a large platter, top with sauce, and sprinkle chicken with sesame seeds.

By MISSFAVOR

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