May I ask — what is
the purpose of the Baking powder since pizza dough does not normally need to rise?
Not exact matches
10 pieces
of cooked bacon, crumbled 1.5 cups unsweetened cocoa
powder 1.5 tsp salt 3 cups all
purpose flour 1 tbsp
baking soda 1.5 tsp
baking powder 3 cups white sugar 3/4 cup vegetable oil 1.5 cups milk + 1 tbsp lemon juice 2 tsp vanilla 3 eggs 1.5 cups hot water
The chicken batter is cornstarch, rice flour, all -
purpose flour, and a little
baking powder, with enough equal parts
of vodka and water to hydrate it — the vodka allows the batter to fry up super crispy.
1 cup whole wheat flour 1 cup all -
purpose flour 1 tsp
baking powder 1/2 tsp
baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups
of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
General rule
of thumb is 1 to 2 teaspoons
of baking powder or 1/4 teaspoon
of baking soda plus 1/2 cup (120 ml)
of an acidic ingredient, leavens 1 cup (140 grams)
of all
purpose flour.
In your mixing bowl, combine 1 3/4 cup all
purpose flour, 3/4 cup sugar, 1 1/2 teaspoon
baking powder, and 1/2 teaspoon each
of salt and cinnamon.
Ingredients Crust -1 large head
of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all
purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons
baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!
Baking powder has non-culinary uses so I guess instead
of discarding it can be used for other
purposes.
Cake: Nonstick cooking spray 4 T. butter, at room temperature 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup Splenda (or just use a full cup
of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4 cups all -
purpose flour 2 t.
baking powder 2 t.
baking soda 1 1/4 cup yogurt or sour cream [I used nonfat yogurt]
Ingredients: 1/2 cup butter 1 cup sugar 1/4 teaspoon salt 1 large egg 1 1/2 teaspoons vanilla extract 1 cup all
purpose flour 1/2 teaspoon
baking powder 1 cup chocolate chips (I used 1/2 a cup
of milk chocolate drops and 1/2 a cup white chocolate drops).
5 medium beets (or enough for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup cocoa
powder 1 1/2 cups all -
purpose flour 2 teaspoons
baking soda 1 teaspoon cinnamon Pinch
of salt Confectioner's sugar, for dusting
2 cups all
purpose flour 1 1/2 cups white sugar 2 teaspoons
baking powder 1/2 teaspoon salt zest and juice
of 1 lime 10 tablespoons butter, softened and cubed up 1 - ish cup
of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a pound
1 1/4 cups
of All -
Purpose Flour (King Arthur Flour is preferred) 1 cup
of whole wheat flour (again KAF) 1.5 teaspoon
of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon
baking soda 1/2 teaspoon
of baking powder 1 cup
of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup
of unsweetened applesauce 1/2 cup
of light brown sugar 1 teaspoon vanilla extract 2 cups
of shredded carrots (I used organic) 1/2 cup
of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
Cake 5 large eggs, separated 1 cup granulated sugar, divided 1 teaspoon vanilla extract 1/3 cup whole milk 1 cup all -
purpose flour 1 1/2 teaspoons
baking powder Pinch
of salt
3/4 cup
of Greek yogurt (I used plain Chobani) 1/3 cup
of maple syrup or honey 1/4 cup
of sugar 3 room temperature eggs 1 teaspoon
of vanilla extract 1.5 cups
of all -
purpose flour (I used King Arthur) 2 teaspoons
of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup
of unsweetened applesauce (I used a peach / apple) 1 3/4 cup
of pitted, chopped (roughly) fresh cherries 1/4 cup
of toasted slivered or sliced almonds.
2 cups
of all -
purpose flour 1/2 cup
of sugar 2.5 teaspoons
of baking powder 1 teaspoon
of flax seed meal 1/2 teaspoon
of salt 1/2 cup
of crunchy peanut butter 1/4 cup
of creamy peanut butter 1 cup
of almond milk 2 tablespoons
of butter 2 eggs 1/2 cup dark chocolate chips (optional)
2 cups spelt flour (or a mix
of 1.5 cups all -
purpose flour and 1/2 cup whole wheat flour) 1 teaspoon
of each:
baking powder,
baking soda and sea salt 2 teaspoons
of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa
powder 2 cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all
purpose flour 2 1/2 teaspoons
baking soda pinch
of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.
:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion for
Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 3
Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all
purpose flour 1 teaspoon
baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 3
baking powder 1 teaspoon
baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 3
baking soda pinch
of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
Ricki: I can't say I was too fond
of spending four days meticulously reading through every single 1/4 teaspoon
baking powder, 1/2 teaspoon cinnamon, 1/8 cup psyllium husk, 135 grams all -
purpose flour, pinch
of salt, and so on, for every single recipe on all 224 pages
of the book, one line at a time, to proofread the final galleys.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all
purpose flour 150g granulated sugar 1/2 teaspoon
baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest
of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
Instead
of all
purpose flour, I used a mix
of whole wheat white flour and toasted wheat germ, and added the
baking soda,
baking powder, and salt.
1 1/2 cups all -
purpose flour 1 teaspoon cornstarch 1/2 teaspoon cream
of tartar * 1/2 teaspoon
baking powder 1/4 teaspoon
baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated sugar 1/4 cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1 cup M&M s milk chocolate candies
3 ripe bananas 1/3 c canola or grape seed oil 1/3 c buttermilk 2 eggs 1 tsp vanilla 1 T ground flax seed 3/4 c brown sugar 1 c all
purpose flour 1 c white whole wheat flour or standard whole wheat flour 1 tsp
baking soda 1/2 tsp
baking powder pinch
of salt 1 c chopped walnuts - pecans would be fine too
Now, beat in a mixture
of all
purpose flour, cornstarch,
baking powder,
baking soda, and salt.
Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all
purpose flour 1/2 teaspoon
baking powder 1/2 teaspoon
baking soda pinch
of salt 125g granulated sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest
of 2 lemons 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract Drizzle: juice
of 2 lemons, strained 1/4 cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F.
;) Port cake slightly adapted from the always wonderful Delicious UK 225g all
purpose flour 1 1/2 teaspoons
baking powder 1 teaspoon
baking soda pinch
of salt 125g unsalted butter, softened 125g granulated sugar 2 eggs 1 teaspoon vanilla extract 200 ml Ruby Port wine Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Hi Marlene, To make your own self - rising flour for this recipe, you'll need 1 1/2 cup
of all -
purpose flour with 2 teaspoons
of baking powder and 1 teaspoon
of salt.
Directions: Sift together and set aside 1 C all -
purpose white flour, 1 1/2 t
baking powder, 1/4 t
baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount
of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan,
bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides
of the pan.
1/2 cup unsalted butter 1 cup all -
purpose flour 2 cups sugar, divided 1 tablespoon
baking powder Pinch
of salt 1 cup milk 4 cups fresh peach slices 1 tablespoon lemon juice Ground cinnamon or nutmeg (optional)
Ingredients: - cooking spray -1 / 2 cup whole wheat flour -1 / 2 cup all -
purpose flour - brown sugar, to taste -2 1/2 tsp
baking powder -1 / 4 tsp salt -1 cup rolled oats -1 cup soy milk -1 / 4 cup extra virgin olive oil -1 egg -1 1/2 tsp vanilla extract -1 1/2 tsp cinnamon -2 handfuls
of dried cranberries -1 small apple, diced -1 banana, diced
I know self rising flour is one
of those ingredients you don't use very often, but I have tried this cake recipe using all -
purpose flour and
baking powder but the results were not as delicious as I hoped.
4 cups plus 1 tablespoon all -
purpose flour 2 tbsp sugar plus 2 tbsp for sprinkling 2 tbsp
baking powder 1 tsp vanilla 1/4 tsp lemon zest 2 tsp salt 3/4 pound (3 sticks
of butter) cold unsalted butter, diced 4 large eggs, lightly beaten 1 cup cold heavy cream 2 cups blueberries 1 egg beaten for egg wash
1 1/2 cups whole - wheat all -
purpose flour 1 teaspoon
baking powder 1 pinch
of salt 2 large bananas 1 tsp vanilla extract 1/2 cup almond butter 1/4 cup brown sugar 1/2 cup sugar 3/4 cup vegan chocolate chips
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all
purpose flour 2 teaspoons
baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch
of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
4 large eggs 2 cups granulated sugar 1 cup milk or milk
of choice 1 cup canola oil 1/2 cup mango juice 1 tablespoon lime zest (about 2 limes) 1 teaspoon lime extract 1 teaspoon pure vanilla extract 2 1/2 cups Mary's All -
Purpose Flour Blend or all - purpose blend of choice 1 tablespoon baking powder 2 teaspoons xanthan gum 1 teaspo
Purpose Flour Blend or all -
purpose blend of choice 1 tablespoon baking powder 2 teaspoons xanthan gum 1 teaspo
purpose blend
of choice 1 tablespoon
baking powder 2 teaspoons xanthan gum 1 teaspoon salt
2 tablespoons butter or Earth Balance Buttery Sticks 1/4 cup Jules» Homemade All -
Purpose Flour Blend or gluten - free all - purpose flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla
Purpose Flour Blend or gluten - free all -
purpose flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla
purpose flour blend
of choice 2 tablespoons cane sugar 1/2 teaspoon
baking powder 1 egg yolk 1 tablespoon milk
of choice 1 teaspoon vanilla bean paste or pure vanilla extract
1/2 cup butter or Earth Balance Buttery Sticks 2 cups sugar 3 large eggs + 1 yolk 3 tablespoons fresh lemon juice (about 1 lemon) 3 cups Jules» Homemade All -
Purpose Flour Blend 1 tablespoon
baking powder 1/4 cup
powdered milk
of choice or almond meal 1/4 teaspoon salt 3/4 cup milk
of choice (not skim or lite) 1 tablespoon grated lemon zest
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all
purpose flour 2 1/4 teaspoons
baking powder generous pinch
of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
:D Christmas muffins slightly adapted from here 2 cups (280g) all -
purpose flour 2 teaspoons
baking powder 1 teaspoon ground cinnamon pinch
of salt 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g) plain yogurt 1 egg * 3 tablespoons vegetable oil 1 cup (110g) dried sweetened cranberries 1 cup (150g) fresh pitted cherries, quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans with paper liners.
First, sift 1 cup
of all -
purpose flour, 1 and 1/2 cups
of cake flour, 1 tablespoon and 1 teaspoon
of baking powder, and 1/2 teaspoon
of salt.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all
purpose flour, sifted 1/2 teaspoon
baking powder, sifted 1/4 teaspoon
baking soda, sifted pinch
of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with
baking paper and butter the paper as well.
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all
purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon
baking powder 1 teaspoon
baking soda generous pinch
of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
1/4 cup poppy seeds 1/2 cup non-dairy milk 2 tablespoons white chia seed
powder 1 1/2 cups gluten - free all -
purpose flour 2 teaspoons
baking powder 1 teaspoon
baking soda 1/2 cup
powdered stevia * 1/4 cup raw cane sugar * 1/3 cup melted coconut oil or grape seed oil 1 teaspoon vanilla extract 1 teaspoon almond extract freshly squeezed juice
of 1 lemon zest
of 1 organic lemon
For the cookies: 1 cup butter, softened 3/4 cup sugar 1/4 cup light brown sugar 1 1/4 cups hazelnuts, toasted 2 egg yolks, or 1 whole egg 1 teaspoon vanilla zest
of 1 orange, finely grated 2 1/2 cups all
purpose flour, plus extra for rolling the dough 1 teaspoon
baking powder 1 teaspoon cinnamon 1/2 teaspoon salt Confectioner's sugar for dusting
Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made
of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa
powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp
baking soda 1 tsp salt 2 cups all
purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor
of your choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.
Let's start
baking... Decadent Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients: For the cake: 2 cups granulated sugar 3/4 cup cocoa
powder 1/2 cup instant chocolate pudding mix (one box) 1/2 cup vegetable oil 1 cup chocolate milk 2 eggs 1 tsp pure vanilla extract 2 cups all
purpose flour 2 tsp
baking soda 1 tsp
baking powder 1 tsp salt 1 cup
of hot water 1/2 tsp
of instant coffee (I use Starbucks VIA Italian Roast) Directions: 1.
Let's not even get into how many I have already consumed Let's start
baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4 cup cocoa
powder 1/4 cup liquid red food color 1 tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all
purpose flour 1 tsp
baking soda 1 tsp salt 1 1/2 cups
of peppermint
baking chips (found in the
baking isle) Plus one full bag
of peppermint
baking chips for garnish Directions: 1.
Peanut Butter Eclipse Cookies Ingredients: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1/3 cup dark chocolate cocoa
powder 2 eggs 2 tsp pure vanilla extract 1 tsp
baking soda 1/2 tsp salt 2 cup all
purpose flour 1 jar
of your favorite brand
of peanut butter Directions: In a mixer beat butter and shortening until smooth.
It is a cookie labor
of love, but positive cookie addict results are guaranteed Let's start
baking... Brownie Batter Stuffed Cookies Yields: 18 - 3 ″ cookies Ingredients For the brownie batter filling: 1/2 cup margarine, melted (this MUST be the margarine that contains 80 % vegetable oil or your cookies and filling will be FLAT and SPREAD) 1 cup granulated sugar 1/3 cup cocoa
powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4 cup milk (this is taking the place
of our eggs) 1/2 cup all
purpose flour Directions: 1.