Posts Tagged ‘high altitude’

oatmeal scotchies

Feb
2015
10

posted by on baking, family, high altitude, homemade

2 comments

Oatmeal scotchies

When I started transitioning my recipe book from high plains to high altitude, my mother’s oatmeal scotchies were high on the list to be converted first.

The recipe below is simple and works great whether you’re somewhere in the Midwest or living high in the Rockies.

More brown sugar than white sugar keeps them soft and a little bit more flour allows for them to rise and stay even after they’ve cooled. The combo of cinnamon and butterscotch is simply perfection but feel free to get adventurous and mix half butterscotch, half chocolate chips and maybe even some dried cranberries! || Read more

posted by on baking, Colorado, family, high altitude

2 comments

High Altitude Double Chocolate Cookies

This recipe was one of my favorites I used a lot while I lived in Denver. My sister was nice enough to take a picture of her batch she made this weekend so I could share this cake-like cookie recipe with you! Double the recipe to make a full batch. This one will be a hit with you chocolate lovers. Enjoy!

Cream together:
1 stick butter, softened
1/3 cup brown sugar
1/3 cup sugar
1 egg
1/2 tsp. vanilla

In another bowl mix:
1 1/4 cups flour
1/3 cup cocoa powder (I use Hershey’s Dark Special Edition)
1/2 tsp. baking soda
1/8 tsp. salt

Add 2 teaspoons of water into your flour mix and mix well.
Mix the dry ingredients with the wet.
Stir in one cup of chocolate chips + bake at 350 degrees for 9 minutes.

**This is for a half batch, otherwise double all ingredients**

posted by on baking, Denver, high altitude, homemade, Phoenix

3 comments

Out of curiosity, I wanted to know the history of the snickerdoodle. I can’t remember the first time I tried one, but if I could only take one cookie with me should I ever get stranded on a desert island, it would be the snickerdoodle.

Many sources say that the word snickerdoodle may have come from the German word “schneckennudeln,” which directly translates to “snail noodles”. Go and Google that word and pictures of  cinnamon pinwheel pastries that resemble snails come up.

The recipe I have for snickerdoodles is one I used while I lived in Denver and it held up beautifully at the high altitude. I made them a couple of nights ago, here in Phoenix, and they were just as cakey & sweet as ever. Mine don’t turn out as flat as other recipes, but I like that when you bite into them, there’s a slight crunch from the sugar and cinnamon on the outside and the inside is soft, moist and tender from the cream of tartar.

Here’s what you’ll need:

  • 1½ cups sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter, softened
  • 1 teaspoon vanilla
  • 2 tablespoons sugar & 2 teaspoons cinnamon (to roll the dough in)
  • 2 eggs
  • 2¾ cups flour
  • 1 teaspoon cream of tartar
  1. Combine the softened butter and sugar with a mixer until light and fluffy.
  2. Blend in the vanilla & eggs and mix until well combined.
  3. In a separate bowl, mix the flour, cream of tartar, baking soda & salt.
  4. Pour the dry ingredients a little at a time into the wet mixture and blend with a mixer well after each addition. You may have to finish mixing the dough with a wooden spoon, it will be thick!
  5. Shape the dough into 1″ balls and roll in the sugar and cinnamon mixture. (These don’t flatten out a whole lot, so you should be able to fit a dozen on a baking sheet with no problem)
  6. Bake in a 400 degree oven for about 8 minutes. The tops will be cracked and slightly golden. Remove from the oven and let the cookies cool on a wire rack.
  7. Keep the snickerdoodles in an airtight container to keep the insides moist! *these also keep well in the freezer if you roll the dough into balls, freeze on a flat sheet and store in freezer bags for later use.*

 

posted by on baking, Colorado, Denver, high altitude, Holidays, Phoenix

1 comment

I hate making things from a box. Cake mixes, cookies, brownies – they will never compare to baking them from scratch. The one exception? Angel food cake. I refuse to attempt this from scratch when the boxed version reminds me of so many good things from my childhood.

When I lived in Denver angel food cake was the one baked good I really missed. I could never get the cake to cooperate with the high altitude even after making the suggested adjustments. (If any of you out there can help out with this or have some tricks of your own, let me know!) 

This was our first 4th of July in Phoenix so I ran to the store and picked up a box of angel food cake mix and was ready to go! Here’s my version:

What you’ll need:

  • 1 angel food cake mix
  • fresh or frozen strawberries
  • sugar
  • cornstarch
  • vanilla
  • whipped cream (made from scratch or not – it’s a holiday for crying out loud!) 
  1. Follow instructions on the box to make the angel food cake, letting cool upside down on a bottle as shown.
  2. In a small sauce pan add strawberries, sugar (I don’t really measure this, just sprinkle a good amount on) and heat until bubbly.
  3. Stir in vanilla extract and 1-2 spoonfuls of cornstarch and mix well. Simmer for a bit then remove from heat and let cool until thickened.
  4. Cut the cake very carefully in half, letting the sawing of the knife do the work for you. Spread the bottom half with whipped cream, top with strawberry sauce & put the top of the cake back on!
  5. Finish off with whipped cream on top and around edges and remainder of the strawberry sauce.

Don’t worry about it being messy – it’ll be gone quick!

 

posted by on baking, gripes, high altitude, homemade

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One of the first things I remember my mother teaching me to bake is the forever-loved chocolate chip cookie. After moving to Denver this was another favorite that failed to turn out due to the high altitude. It took a long time and a lot of compiling of recipes to come up with this version that worked beautifully in the land of 5280.

What you’ll need:

  • 2½ cups flour – *add 2-3 tsp. water to the flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup butter (I use margarine), softened
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 12 oz. chocolate chips (I use Ghirardelli’s 60% cacao bittersweet chips) 
  1. In a bowl, combine flour, baking soda & salt. Set aside.
  2. In a separate bowl, beat the butter, sugar & vanilla until smooth.
  3. Add the eggs, one at a time and mix until combined.
  4. Gradually beat in the flour mix.
  5. With a wooden spoon, stir in the chips.
  6. Bake at 375 degrees for 8-10 minutes or until edges are golden brown.

**Just to compare to my “high-plains” version**

You use ¼ cup extra flour &  2/3 cups of both types of sugar instead of the normal 3/4 cups. More flour, a bit of moisture (the water to the flour) and less sugar is a general rule of thumb when baking anything in high altitude.

posted by on baking, high altitude

9 comments

View of Denver skyline & mountains from Museum of Nature & Science

I remember shortly after I had moved to Denver I found myself attempting to bake my mother’s oatmeal scotchie cookies.

They failed. Every. Single. Time.

I wondered how in the world my baking habits and this high altitude environment I now lived in were going to get along.  I had been baking these cookies for years and now they turned out to be a waste of time & ingredients.

Not willing to give up I started researching the effects of high altitude and how to fix mom’s recipe. Below is my converted recipe I used while I lived above 5,000 feet.

This recipe was the starting point for converting my recipe book from “high plains” to “high altitude”.

ENJOY!

 

Oatmeal Scotchies (High Altitude)

  • 1 cup of butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar (minus a tsp. – I don’t fill my 1/2 cup all the way)
  • 2 large eggs
  • 1 tsp. vanilla (when I say this, I really mean 2 or more)
  • 1 & 3/4 cups all purpose flour (for high plains use 1 & 1/2)
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 3 cups of quick oats
  • 1 bag of butterscotch chips

Beat butter and sugars until well mixed.
Add eggs one at a time and vanilla and mix again.
Add all dry ingredients to same bowl and mix.
Stir in oats and one bag of butterscotch chips.

Bake at 375 degrees for 10-12 minutes just until the edges are golden.
(I use parchment paper)
Make sure and watch – you don’t want to over bake!

Remove from the oven and let them sit on a cooling rack. Then remove from pan and store in airtight container.

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