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Baking Soda

August 14, 2002 | Christy Hedges
When we first tested Cry Baby cookie recipes, we wound up with flat cookies that were torn and had holes. We tried several different recipes, then realized the secret to perfect cookies was an old-fashioned technique--dissolving the baking soda in the coffee, rather than combining it with the other dry ingredients. Baking soda must be activated by the presence of an acid and a liquid. Doing this kick-starts the soda into action and affects the structure of the final cookie.
July 8, 2009 | Noelle Carter
Dear SOS: There is a wonderful little bakery in St. Helena, Calif., called the Model Bakery. They make a fabulous molasses ginger cookie. Although all their baked goods are terrific, it is that cookie recipe I covet. Here's hoping you can get it for publication. Sarabeth Rothfeld Woodland Hills Dear Sarabeth: The Model Bakery right in the middle of St. Helena's old downtown area is one of Napa Valley's treasures.
December 11, 1986
"This is a favorite recipe of my whole family for the holidays," Ester Derkez of Wisconsin writes. "Everyone that's ever had it has loved it." PUMPKIN BARS 4 eggs 1 cup oil 2 1/4 cups sugar 1 (16-ounce) can pumpkin 2 cups flour 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1 cup chopped nuts, optional Cream Cheese Frosting Beat eggs, oil and sugar. Mix in pumpkin, then flour, salt, cinnamon and baking soda. Stir in nuts. Pour into greased 17x11-inch baking pan.
A crunchy oat topping adds fiber, texture and flavor to this baked apple dish. Butter is kept to a minimum by adding canola oil to the streusel-like topping. The apples are cut into wedges rather than thin slices so they won't cook down to a mush while baking. A touch of lemon juice is stirred into the apples to keep them from turning brown. No additional sugar is needed in the apples because there's enough sweetness in the topping.
July 14, 2012
Yeast-raised waffles Total time: About 40 minutes, plus overnight rising time Servings: Makes 16 waffles Note: Adapted from Marion Cunningham's recipe. 1 package active dry yeast 2 cups milk 1/2 cup (1 stick) butter, melted 1 teaspoon salt 1 teaspoon sugar 2 cups flour 2 eggs 1/4 teaspoon baking soda 1. Place one-half cup warm water in a large mixing bowl (the batter will double in volume), and sprinkle in the yeast.
June 21, 2008 | Eric Bailey
A former nuclear plant engineer accused of dispatching more than 50 hoax anthrax letters to businesses, the media and government officials, including President Bush, has been sentenced to more than four years in prison, authorities announced Friday. Michael Lee Braun, 53, a retired engineer at the mothballed Rancho Seco nuclear facility in southern Sacramento County, pleaded guilty to sending letters containing threats and white powder that he claimed was "poison" and a "death powder."
December 2, 2010 | By Noelle Carter, Los Angeles Times
  Dear SOS: The Westside Tavern in West L.A. (inside the Westside Pavilion) has the most delectable, amazing dessert on its menu: warm sticky toffee cake. It's delicious, and I would love to make it at home. Is it possible for you to get the restaurant to divulge its recipe? Lurline Kawano Culver City Dear Lurline: Westside Tavern was happy to share its recipe for this rich dessert, which we've adapted here. Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, we want photographic evidence: Click here to upload pictures of the finished dish.
July 15, 1998 | RUSS PARSONS
Some recipes come in a flash. Others take a little longer. I've been working on this one for more than a year. Then again, usually when I'm developing a recipe, it's for work. This one was a labor of love. For some time now, it has been my habit to rise early on the weekend, walk the dogs and read the paper in the garden over a cup of coffee. Thus civilized, I'm able to mix up a batch of pancake batter, which is usually just about when my wife wakes up.
September 16, 2009 | Noelle Carter
Dear SOS: I discovered the best currant scones at La Provence in Beverly Hills. Even the shape is special: free-form and crispy. Shirley Bilfield Century City Dear Shirley: Fan of currants? Then look no further! Each of these scones is packed with those tiny little raisins, so you can be sure every bite has an extra dose of tangy sweetness. They're great served with a little softened butter, honey or marmalade, and make the perfect quick breakfast. Black currant scones Total time: About 1 hour Servings: Makes 14 scones Note: Adapted from La Provence Cafe.
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