baking powder

Since I don't like the taste of baking powder, I've been trying to substitute baking soda where possible.  However, the last time I tried to bake a cake from scratch, the results were much less than perfect.  In fact, the cake didn't rise at all.  Though, I'm not completely positive that I added any baking soda at all.

This led to a discussion with one of my sons about why cakes rise.  Since baking soda is a base, he decided that there must be some acid in the ingredients to react with the baking soda to produce bubbles and to make the cake rise and be "light".

After researching the subject on line, I found out that beating the shortening is the first step in adding air bubbles to a cake.  (That's why one should beat the shortening and then gradually add the sugar.)  Beating the egg(s) also produces small air bubbles.  However, the main ingredients to produce the bubbles are the acid and base.  Baking powder can be made by combining baking soda and cream of tartar and corn starch.  Cream of tartar when dissolved in water produces an acid.   When baking soda is added to this weak acid, bubbles of hydrogen are produced.  The corn starch seems unecessary except for storage purposes.

So, if there is something acidic like sour milk, orange juice, or lemon juice in the recipe, one can substitue 1/4 t baking soda for 1 t baking powder -- though the recipe probably already calls for baking soda instead of baking powder.  Otherwise, one can substitute 1/4 t baking soda plus 1/2 t cream of tartar for 1 t baking powder.

Coconut Cookies

These cookies taste and look almost like store-bought cookies.

½ c butter, softened
1 c sugar (or ½ c brown sugar plus ½ c white sugar)
½ t salt
½ t baking soda
½ t vanilla extract, optional
1 egg
1 ¼ c flour
1 ½ c shredded coconut

Combine ingredients in order given. Form into round loafs, 2-3" in diameter. Chill (or freeze as for icebox cookies). Slice roll. Bake 375° F for 8-10 min.

Chicken Soup

I'd forgotten how good homemade soup is and how easy it is to fix. Here's an easy way to fix it:

Put the bones, skin, and leftover chicken into a pot filled with water. Let it cook without boiling for a couple of hours. There's no need to season it because it probably already was when it was cooked before, but it wouldn't hurt to add a bit of celery.
Drain and save the broth. Take the chicken off the bone and add to the broth. Throw away the rest. (This can be refrigerated for a short time or frozen until needed.)
Add water to make 2 pints of broth and chicken. Add 1-2 cups of vegetables -- (frozen) carrots, peas, etc, or leftover vegetables -- and 1/4 - 1/2 cup of uncooked rice or uncooked thin egg noodles. Cook for 5-10 minutes and then serve.

Corn Bread

Here's a recipe for corn bread that I used at Thanksgiving. The use of a hot pan helps it not to have cracks on top. (This can also be made on the stove top with a covered frying pan.)
1/2 c yellow cornmeal 1 c all-purpose flour 1/2 t baking soda 1/4 t salt 2 T sugar 1 slightly beaten egg 1/4 c vegetable oil 3/4 c milk 1 T honey 1 T butter (for pan)
Place loaf pan in heated oven. In small bowl, combine dry ingredients. Add rest (except butter). Mix until just moistened. Place 1 T butter in hot pan. Let melt. Pour in batter. Bake in a 375° F oven about 25 minutes. (If using frying pan on stove, melt butter in pan, add batter, turn down heat to lowest setting. Cover pan and let sit for 15 - 20 min.) (This post was updated January 7, 2013.)

Turkey Pot Pie

Here's a good recipe (my recipe) for using leftover turkey or other meat.

My Favorite Pot Pie

1 c diced leftover turkey or other meat
1 can condensed cream of mushroom (or celery or chicken) soup
½ c chopped onion
1 c mixed vegetables
1 T butter
salt and pepper to taste
½ t ground sage, optional
1 egg, well beaten (plus 1 egg yolk, if using rice pie shell, recipe below)
1 T flour
1 T parsley
2 T Parmesan cheese
1 to 1 ½ c cream or milk
1 baked pie shell (8 or 9")

Cook vegetables and onion in butter until tender, using as little water as possible. Combine with cooked meat, soup, and seasonings. Spoon into baked pie shell.

Combine egg, flour, parsley, and cheese. Add cream (or milk). Pour on top. Bake at 350°F for 25 to 30 min or until top is slightly browned.

For pie shell, combine 1 c cooked rice, 1/2 t salt, 1/4 c Parmesan cheese, and 1 beaten egg white. Press into buttered 8" or 9" pie plate and bake 350°F for 15 to 20 minutes.