April 9, 1987
"I've had this recipe since September 1980," Marlyn Paul writes, "a friend I hadn't worked with since 1958 returned to work and gave this to me. We all love it. It's great for camp-outs and coffee mornings." LEMON YOGURT MUFFINS 1 (8-ounce) carton lemon yogurt 1/3 cup butter or margarine, melted 2 cups buttermilk baking mix 1/4 cup sugar 1 egg, beaten 1/2 teaspoon baking soda In bowl combine lemon yogurt, melted butter, buttermilk baking mix, sugar, egg and baking soda.
August 14, 2002 |
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.
December 20, 2010 |
My doctor prescribed Zegerid for acid reflux. It contains omeprazole plus sodium bicarbonate. My pharmacist says I can take OTC omeprazole plus baking soda and get the same results for less money. A 30-day supply of the prescription is $129. The pharmacist gave you money-saving advice. Make sure she tells you how to substitute the dose of house-brand omeprazole and the baking soda so they parallel the doctor's prescription. Be careful not to overuse baking soda, since this could provide too much sodium.
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.
February 19, 1997 |
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.
July 18, 2001 |
I like to bake with blueberries. They're wonderful in these breakfast favorites--pancakes, lemon muffins and a cake that's best served warm. If you buy a bunch of blueberries but don't get to baking right away, that's OK. As long as they're firm, blueberries freeze extremely well. Just pop the cartons into the freezer wrapped in airtight plastic bags. You can use the berries while still frozen in all of these recipes. Just add a few more minutes to the baking and cooking times.
July 15, 1998 |
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 |
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.