#Baking Soda

1. Preheat oven to 350 F. In large bowl, sift flour, baking powder, baking soda, cinnamon, and salt together.
2. In mixing bowl, cream together butter, brown sugar and granulated sugar, vanilla extract until light and fluffy.
3. Add eggs one at a time to the butter mixture and mix well before adding next egg.
4. In batches add flour mixture and mix until just combined.
5. With spatula or wooden spoon, fold in rice krispies, oats, coconut, pecans, and chocolate chips.
6. Drop tablespoons of dough onto cookie sheet 1½ inchdes apart. Place in freezer for 15 minutes. Take from freezer and put directly in oven for 10-12 minutes.

1. Preheat oven to 350 F. Grease 5-inch cast iron skillet.
2. Combine butter and sugars. Add egg yolk and vanilla. In another small bowl combine flour, salt, baking soda, and cream of tartar.
3. Add dry ingredients to butter mixture and combine until fully incorporated. Stir in chocolate chips. Press dough into skillet and bake for 12-14 minutes.

1. Preheat oven to 350 F. Prepare 2 9-inch cake pans
2. In stand mixer bowl fixed with paddle attachment, add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder. Combine well.
3. Add milk, vegetable oil, eggs, and vanilla to flour mixture. Mix on medium speed until combined. Reduce speed and add boiling water. Beat on high for 1 minute to add air.
4. Distribute between 2 cake pans evenly. Bake 30-35 minutes.
5. Remove from oven and allow to cool for 10 minutes, remove from pan and cool completely. Then frost.

1. Preheat oven to 325 F. Place cupcake liners in muffin tin. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder in a large bowl. Combine until well-mixed.
2. Add milk, vegetable oil, egg and vanilla. Mix together on medium speed until wel-combined. Reduce speed and add boiling water. Beat on high for 1 minute.
3. Scoop batter into liners (2/3 - 3/4 full). Place in oven and bake 12-15 minutes or until toothpick come out clean. Let cool completely and frost.

1. Preheat oven to 350 F. Line muffin tin with paper cups. In medium bowl, mix first 4 ingredients, then stir in chocolate chips.
2. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Make a well and add water, oil, vinegar and vanilla. Mix well.
3. Fill tins 1/3 full with batter and top with dollop of cream cheese mixture.
4. Bake for 25-30 minutes.

1. Preheat oven to 350 F. Sift first 4 ingredients together.
2. In large bowl, cream butter, brown sugar, and white sugar. Beat in vanilla pudding mix. Stir in eggs and vanilla. Blend in flour mixture. Stir in chocolate chips. Drop rounded cookies onto ungreased cookie sheet.
3. Bake 10 to 12 minutes (until edges are golden brown)

Each batch makes about 6 big pancakes.

1. Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside. Combine the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Add additional buttermilk to thin batter, if necessary.
2. For standard-size pancakes, pour or spread about \( \frac{1}{4} \) cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. For dolar-size pancakes, pour or spread about 1 tablespoon batter into a 1-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.