All of the above and replace baking powder. It has a short shelf life. It's fine to use older baking soda. Also, preheat oven for a 1/2 hour seems to stabilize the temp. I bought a new stove recently and I am so impressed how insulated it is. I can bake in the summer without heating up the kitchen and I have baked a ham while away with the oven off, just baked for a short time, turned it off and left it in. Keeps food warm forever!
Last edited by quiltbuddy; 06-20-2015 at 06:10 AM.