Baking Powder

Peanut Butter and Jelly Bars make a sweet addition to a child's lunch box. Kids can help make the bars by stirring in the peanut-butter chips or spreading the jelly. Peanut Butter and Jelly Bars Peanut Butter and Jelly Bars Makes 16 bars 1 1/2 cups all-purpose flour 1/2 cup sugar 3/4 teaspoon baking powder 1/2 cup (1 stick) cold butter or margarine 1 egg, beaten 3/4 cup grape jelly 1 2/3 cup peanut-butter chips Preheat oven to 375 degrees.

I'VE MADE THIS fabulous recipe at least a dozen times since I "discovered" it about six weeks ago.It's delicious. I've served it hot from the oven and topped with butter for breakfast and accompanied with vanilla ice cream for dessert.Lots of Blueberries Coffeecake4 tablespoons unsalted butter2 cups all-purpose flour2 1/2 teaspoons baking powder1/2 teaspoon salt3/4 cup milk2/3 cup granulated sugar2 large eggs1 16-ounce package frozen, unsweetened blueberriesTopping:2 tablespoons sugar mixed with 1/4 teaspoon ground nutmeg1/4 to 1/2 cup chopped nuts, optionalHeat the oven to 350 degrees.

Americans still want muffins and cupcakes on their dinner plates, according to a list of ten most requested "Cooking Light" magazine recipes.Here are favorites:Pumpkin-Oat Bran Muffins1 1/2 cups oat bran2/3 cup firmly packed brown sugar1/2 cup all-purpose flour2 teaspoons baking powder1 teaspoon pumpkin pie spice1/4 teaspoon salt1 cup mashed cooked pumpkin1/2 cup skim milk2 egg whites, beaten2 tablespoons vegetable oilVegetable cooking sprayCombine oat...

Just because you're trying to eat healthy doesn't mean totally abandoning your sweet tooth. Healthy eating guru Joy Bauer i ncludes many healthy deserts in her healthy recipe library. This week we feature her soft-baked, chocolate-cherry oatmeal cookies as our healthy recipe. If you have a recipe you would like to share email me at andrea.walker@baltsun.com and I will include it on this blog. Ingredients: 1 1/2 cups oats, rolled, quick cooking, or old-fashioned rolled oats 1/2 cup whole wheat flour 1/2 cup all-purpose flour 1/2 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon Kosher salt 1/3 cup semisweet chocolate chips 1/2 cup dried cherries, or dried cranberries 1/2 cup unsweetened applesauce 1 tablespoon canola oil 2 egg whites lightly beaten 1 tablespoon vanilla extract Preparation: Preheat oven to 350 degrees and coat one or two baking sheets with oil spray In a medium bowl, whisk together the rolled oats, flour, granulated sugar, baking powder, baking soda and salt until the ingredients are evenly distributed.

One of my dreaded childhood chores was having to dust the living room furniture. The end tables were completely covered with English bone china teacups. I had no idea what bone china was -- the very name brought ghoulish visions to my mind. What I did know was that if I exhaled too forcefully, it would break. But I dusted the dishes every week. It was my job to make sure the tea cups, like the living room itself, were ready for the Sunday-afternoon tea ritual. This was an adult affair.

WYE MILLS -- In a yellow house in this tiny Eastern Shore town, six women gather around a long, rectangular table to make biscuits the old-fashioned way. Not old-fashioned as in the way your mother made biscuits. Old-fashioned as in 300 years ago, when yeast and other leavening agents were rare and baking powder hadn't been invented yet. To get the dough to rise, bakers beat air into it with the handle of a hammer or an ax. Now a machine does the work, but little else has changed in the way Maryland beaten biscuits are made.

Mini pumpkins are both decorative and delicious in this easy holiday recipe. The souffles, which use the cooked flesh scooped out of their pumpkin-shell holders, come together quickly and with just a few ingredients. They'd be a festive Thanksgiving appetizer, or a main dish (serve two to each person) for vegetarians or kids who don't want turkey, or a fun morning-after brunch dish. Serve with steamed green beans. shopping list Mini pumpkins: $7.92 Eggs: 73 cents Flour: 15 cents Baking powder: 4 cents Cheese: $1.50 Green beans: $1.50 From the pantry: salt, pepper TOTAL: $11.84* Note: Prices are calculated based on the amounts used in the recipe.

Quick breads are the answer for the cook who wants to bake an old-fashioned treat, but doesn't have the time to wait for dough to rise or the patience for fancy decorations. It isn't surprising that America, which gave the world McDonald's, was the country where quick breads began. Cooks in the 18th century discovered that pearlash (made from wood ash) could act as a leavening agent. Today, baking soda or baking powder makes quick breads rise as they bake. Chef Shirley Coleman, pastry instructor at the Baltimore International College, demonstrated a simple method for mixing muffin batter, relying simply on a spoon or spatula and the cook's strong arm. The main thing to keep in mind, she says, is not to overmix; muffin batter is supposed to be lumpy when it's poured in the pan. liz.atwood@baltsun.

November is right around the corner and that means it is time xTC to start your holiday baking. Here are some recipes to get you started. These breads will freeze well for three months.Coriander Gingerbread1/2 cup butter1/2 cup dark brown sugar, firmly packed1 cup molasses1 tablespoon ginger1 tablespoon coriander1/2 teaspoon nutmeg, freshly grated1/2 teaspoon cinnamon3 eggs3 cups flour1/2 cup orange juice2 tablespoons grated orange peel1 teaspoon baking soda2 tablespoons water1 cup raisinsPreheat oven to 375 degrees.

Tastes change and so do recipes, in style and substance. The proof, in this case, can be found in corn bread. A look at three versions of this American classic shows evolutions in technique, taste and recipe form."