High Altitude Baker
PERFECT BIG Chocolate Chip Cookie for DECORATING in a HIGH ALTITUDE Kitchen - Lots of PICTURES
A cookie cake is a large, single-layer cookie that is usually baked in a cake or pie pan. It is often decorated with frosting and...
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100 Pages of High Altitude Guidance all in ONE Place, AND FREE... Download Today and Bake Better Tonight
If you use the keyword search feature and type 'banana' above, you'll find all posts that are related to bananas.
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Personal Favorite Newbie Recipes over 5000'
I am NOT a Recipe Writer or Cookbook Author... I am a Recipe TESTER...
These Recipes are TRIED AND TRUE in any High Altitude Kitchen...
Follow these STEPS for a Successful Bake at Altitude...
High Altitude Baker
Cookies, Cookies and More Cookies a bit of Cookie History and Cookie Chart for the TOP Cookies...
The history of high altitude cookie baking can be traced back to the late 1800s and early 1900s, when people began moving westward and...
High Altitude Baker
Buttermilk Biscuit Recipe is Light and FLUFFY - The Science & History of Biscuits at High Altitude..
Buttermilk is a slightly acidic liquid that contains lactic acid, which reacts with baking soda (an alkaline) to produce carbon dioxide...
High Altitude Baker
Cooking With Alcohol in a HIGH ALTITUDE Kitchen, What you need to Remember...
When cooking with alcohol at high altitudes, there are some important considerations to keep in mind. At higher altitudes, the air...
High Altitude Baker
WHY is Homemade Whipped Cream more of a Challenge in a HIGH ALTITUDE Kitchen? & a Recipe...
Making whipped cream in a high altitude kitchen can be challenging because the lower air pressure can affect the stability of the whipped...
High Altitude Baker
ALFREDO Sauce Tips and Tricks in a High ALTITUDE Kitchen, Fix a Broken Sauce & the HISTORY...
Altitude can have an impact on sauces, including Alfredo sauce. At higher altitudes, the boiling point of water decreases, which means...
High Altitude Baker
Epic FAIL... Sourdough Discard Banana Bread in a HIGH ALTITUDE Kitchen... Not a Happy Kitchen Day...
Sourdough discard can add several benefits to a banana bread recipe. Firstly, sourdough discard can add a mild tanginess and a subtle...
High Altitude Baker
Japanese Milk Bread RECIPE with TANGZHONG for High ALTITUDE and what is TANGZHONG?
Here's a recipe for Japanese milk bread with tangzhong that has been adjusted for high altitude: Ingredients for the tangzhong: 1/4 cup...
High Altitude Baker
Macarons… So MUCH to say... PRACTICE PRACTICE PRACTICE makes PERFECT in Your High Altitude Kitchen
Macarons can be a challenging recipe to make, especially at high altitudes. Here is a recipe and some tips to help you make macarons...
Cut Out Sugar Cookie
NO SPREAD, NO CHILL, NO WORRIES
These Cut Out Sugar Cookies are SUCCESSFUL because there is NO Leavening!
Don't be afraid to experiment and ELIMINATE Leavening when making Sugar Cookies in your High Altitude Kitchen...
3/4 cup Salted BUTTER
3/4 cup White SUGAR
1 EGG Whole
1 EGG White Only
2 Tablespoons VANILLA Extract
2 cups 11.7% Protein FLOUR
For this recipe to be successful, follow these steps...
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Remove anything in your oven...Set oven temperature to 350 degrees F... Once your oven comes up to temperature check its accuracy with an oven thermometer...
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While your oven is pre-heating put your eggs in warm water to help take the chill off of them...
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While your oven is pre-heating make sure your butter is brought to room temperature... You can do this by either microwaving at half power for 20 seconds (or so) or placing your butter in a ziplock bag and adding it to the warm water bath your eggs are in...
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Prepare your cookie sheet, I line with foil first then parchment paper...
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Next, once your oven comes up to temperature check its accuracy with an oven thermometer... THIS IS IMPORTANT Click Here to see the Thermometer I recommend...
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CREAM Butter and Sugar until it resembles whipped cream...
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Add Eggs & Vanilla...
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Continue mixing until combined
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Slowly add flour to your butter mix...
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Cookie dough should pull away easily from the sides of the bowl…
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I take two pieces of parchment and roll my dough between until I reach my desired thickness...
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No need to chill the dough unless you are using a very intricate cookie cutter as you may need a stiffer dough for the cut out...
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If you are baking these for the first time, bake a sample cookie…
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Always check your oven temperature prior to baking…
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My oven is temperamental, but I bake for 15 minutes…
For my Icing...
1 bag powder sugar (2 lb)
3 Tbsp Meringue Powder
1/4 cup Corn Syrup
2 Tbsp Clear Vanilla Extract
Add water (1/4 cup at first, then add by tablespoon) slowly till you reach piping consistency
Mixed Batch Cookie Dough
PERFECT FOR YOUR PICKY FAMILY MEMBERS
This Cookie Dough is the BEST... Versitile and EASY... No need to take the hammer to your block of Brown Sugar or run to the store, this recipe only uses white sugar... I make a batch of dough and then mix some with raisins, some with chocolate chips, some with nuts, and some with peanut butter... this allows me to make one MIXED BATCH and keep EVERYONE HAPPY!
For these cookies I do not weigh the ingredients...
1 1/2 cups White SUGAR
3/4 cup BUTTER (Regular)
2 EGGS
2 Tablespoons VANILLA Extract
2 1/4 cup 11.7% FLOUR
1/2 teaspoon BAKING SODA (not expired)
1/2 teaspoon SALT
For this recipe to be successful, follow these steps...
-
Remove anything in your oven... Set oven temperature to 350 degrees F... Once your oven comes up to temperature check its accuracy with an oven thermometer...
-
While your oven is pre-heating put your eggs in warm water to help take the chill off of them...
-
While your oven is pre-heating make sure your butter is brought to room temperature... You can do this by either microwaving at half power for 20 seconds (or so) or placing your butter in a ziplock bag and adding it to the warm water bath your eggs are in...
-
Prepare your cookie sheet, I line with foil, parchment paper or both :-)
-
Next, once your oven comes up to temperature check its accuracy with an oven thermometer... THIS IS IMPORTANT Click Here to see the Thermometer I recommend...
-
CREAM Butter and Sugar until it resembles whipped cream...
-
Add Eggs, Vanilla and Salt...
-
Continue mixing until combined
-
Slowly add flour to your butter mix...
-
Cookie dough should pull away easily from the sides of the bowl…
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Add chocolate chips to taste… (we use 1/2 bag)
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I have substituted raisins for chocolate chips before to make them raisin cookies, and they were excellent… 
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I scoop and then flatten a bit with a spoon
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Sprinkle pretzel salt on top prior to baking
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If you have time, bake a sample cookie…
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Always check your oven temperature prior to baking…
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My oven is temperamental, but I bake for 15 minutes…
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