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vinegar and baking soda rocket in hand

vinegar take off gone bad i explain how to make it and how not to hang on to it.

Baking soda?

Sep 21, 2007 by ladybugmac2000 | Posted in Cooking & Recipes

I have a box of Baking soda it says on it fridge -n- freezer odor absorber. Can I use it for cooking. It was in the baking aisle at the set aside?

Unequivocally,
They just put a fancier label with a few extra words on it to have an excuse to hike the price up a little. Honestly it's the same stuff, and in a pinch I have used it.
(not sure, next time you are at the store, compare ingredients.)

Can i use baking soda instead of baking powder when baking sugar cookies?

Aug 20, 2007 by Cindie N | Posted in Cooking & Recipes

It is my first interval baking sgar cookies from scratch, and the recipes i found online says use baking powder. The thing is i only have baking soda. As i am typing this open to debate unthinkable, i see that another person has asked if they could use baking powder instead of baking soda, my real question is, Can i use baking soda for my sugar cookies and does it business both ways of using the baking suppliment.

Sugar Cookies System

1 large egg
2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter, diet soft
1/2 cup granulated sugar
3 tablespoons confectioners' sugar
1/4 teaspoon fine zip
2 cups all-purpose flour, plus as needed
For Decorating:
1 cup confectioners' sugar
About 1 tablespoon drain
Food coloring, if desired
Sprinkles, candies, cored sugar as desired

Whisk the egg and vanilla in a lesser bowl and set aside.
With a hand held mixer in a large bowl, cream the butter until gossamer. Scrape down the sides of the bowl with a rubber spatula, add both sugars, and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again, if needed, then add the egg mixture, beating for about 1 minute. Sift the salt with the flour. Triturate the mixer to a low speed and then add the flour mixture, mixing just until blended.

Turn the dough out of the trundle. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed publication. Use a rolling pin to flatten the dough into a disk about 1/4-inch thick. Slide the dough/parchment plate onto a flat cookie sheet, or on the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours or overnight.

Evenly space the racks in the oven and preheat to 325 degrees F. Neighbourhood 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut cookies with a 1 1/2-inch direct or a decorative shaped cookie cutter directly on the parchment. Use a spatula to transfer the cookies to a parchment-lined or non-charge baking sheet, spacing them about 1-inch apart. Repeat with other sheet of dough. Any excess dough can be re-rolled, refrigerated, and cut.

Bake until the edges of the cookies are a flashlight golden, about 15 minutes. Transfer cookies to a rack to cool.

For decorating: Whisk the confectioners' sugar with upstanding enough milk to make a thick icing. Transfer icing to a small plastic bag. Press the icing into a corner of the bag and crop off the corner with scissors to make a small opening. Gently press the icing onto the cookie to navigate a simple pattern. Decorate as desired. Set aside for about 1 hour to let the icing harden.

Store in an airtight container for up to 1 week.

Variations:
Walnut Orange: Add 3/4 teaspoon grated zing of orange with the sugar, and 2/3 cup finely chopped walnuts with the flour.
Pecan-Cinnamon: Mix 1 teaspoon ground cinnamon with the flour, and add 2/3 cup finely chopped pecans with the flour. Sprinkle the tops of the cookies before baking with a medley of 2 tablespoons granulated sugar and 2 teaspoons ground cinnamon.

Almond: Reduce the vanilla extricate to 1 teaspoon and add 1/2 teaspoon pure almond extract. Add 3/4 cup chopped toasted sliced almonds to the dough with the flour. If desired, for trimming, brush the tops of the unbaked cookies with some egg white and press a few un-toasted almond slices onto the top of each cookie old to baking.


Chewy Sugar Cookies Recipe

You can also roll the cookies in the sugar sprinkles before baking.

2 3/4 cups all-intentionally flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softened butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla cite
3 to 4 tablespoons buttermilk
Sprinkles or colored sugar, for decorating

Preheat oven to 375 degrees F.
In a insignificant bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and sugar until regular. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it diffused, not wet.

Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a refresh or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.

Bake for 8 to 10 minutes or until minor extent golden. Let stand for 2 minutes before removing to cool on a rack.


Flower Sugar Cookies

Cookies:
1 cup unsalted butter, minor extent softened
1/2 cup light brown sugar
1 large egg
2 teaspoons pure vanilla extract
2 cups all-intend flour, plus additional for rolling out dough
1/4 teaspoon fine salt
Icing:
1/4 cup tap water
3 tablespoons egg white powder
2 cups confectioners' sugar
Sprinkles, chocolate chips, candies, or colored sugars, as desired


For the cookies: Pulsate the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add brown sugar, and proceed with beating until light, 2 to 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the 2 cups flour and cautiously while mixing slowly to make a rough dough. Press dough into a ball by hand. Lightly dust the cookie dough with flour and expire it between 2 pieces of waxed paper into a 1/4-inch-thick disk. Slide the disk in the paper onto a cookie coat and freeze until firm, about 20 minutes (or refrigerate about 1 hour).
Evenly space the racks in the oven and preheat to 350 degrees F.

Transmission the dough to the work surface and remove the top sheet of paper. Cut into cookies with a 4-inch flower or other decorative cutter and over them to a parchment-lined or nonstick baking sheet. Press excess dough together and roll and cut into cookies as well. Bake until cookies' edges are fertile, about 20 minutes. Cool on a rack.

For the icing: Whisk the water and egg white powder in a mediocrity bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a burnished icing. Spread a layer of icing over the entire surface of the cookies (or just in the center, if desired) with the back of a teaspoon. Situate sprinkles, chocolate chips, or candies in the center of the cookies. Let rest until the icing sets, about 30 minutes.


i gave you these none of them use baking comminute, enjoy.

What is the most innovative thing you have used baking soda for?

Apr 10, 2006 by oldladymallarsky | Posted in Alternative Medicine

Hey guys, I only covored up scratches in my kitchen counter by rubbing baking soda down in them, when I put a box of baking soda in the fridge all the odors go away, my mom used to use bee stings out of my skin with baking soda paste, I drink baking soda and water when I have a stomach ache, and I've actually stopped a urinary article infection from forming by topically applying baking soda/water paste to you know where. I know it's wierd, but it worked, okay? (if you ever try it yourself, thrive sure you rinse VERY well after about 20 min or it can irritate you very bad. Also, make sure to use the usual remedies at the same time, (draught lots of water and cranberry juice and all that jazz.)) So, now that I've told my strangest, most innovative, and perhaps most embarassing baking soda miracle stories, let's pay attention to what baking soda has done for you!
WOW! These are all such amazing answers! I'm going to leave it open and hope that the answers keep coming. We've got some vast ideas here! Thanks!

I inveterately buy 20 or so boxes (it is very inexpensive) of the no name brand and use it in the swimming pool.....beats the price of buying Ph increaser and is more logical.