A mix of baking powder, baking soda and buttermilk makes this bread rise. Bonus: It doesn't require any time-consuming kneading.
Thought to be the precursors to today's pancakes, johnnycakes (also called hoecakes) are made with cornmeal. They date back to the early 1700s, when frontiersmen cooked the unleavened batter over an open flame on the base of a metal hoe. Unlike the originals, these johnnycakes include eggs and baking powder, which help yield a puffy cake. Serve with maple syrup.
These bars, from 125 Best Gluten-Free Recipes (Robert Rose, 2003, $19.95) by Donna Washburn and Heather Butt, are a tasty treat the whole family will enjoy. Look for xanthan gum, gluten-free baking powder, potato starch, rice flour and tapioca starch in health food and bulk food stores. Potato starch and rice flour are also available in most supermarkets.
Bakers of all stripes want this classic in their collection – as well as their freezer. A true pound cake relies on beating each egg thoroughly since there's no baking powder. This is a good time to use imitation vanilla extract, because there is less flavour evaporation than with pure vanilla extract.
The mother of Darlene Schmidt of Edmonton received this recipe from an aunt in the 1930s. Her mum changed the base and the squares have been a family favourite ever since.
Use our at-the-ready biscuit mix to make a batch of six Golden Biscuits.
Ideal for easy packing, this versatile mixture is the base for Fruity Pancakes and Skillet Drop Biscuits.
Makes enough for 36 perogies