Cooking - University of Wyoming - Baking at High Altitude

Baking at High Altitude
Cooperative Extension Service

B-427
Issued in furtherance of Cooperative Extension work, acts of May 8 and June
30, 1914, in cooperation with the U.S. Department of Agriculture. Glen
Whipple, Director, Cooperative Extension Service, University of Wyoming,
Laramie, Wyoming 82071.
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of Wyoming shall be considered without regard to race, color, religion, sex,
national origin, disability, age, political belief, veteran status, sexual
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require alternative means for communication or program information
(Braille, large print, audiotape, etc.) should contact their local UW CES
Office. To file a complaint, write the UW Employment Practices/Affirmative
Action Office, University of Wyoming, P.O. Box 3434, Laramie, Wyoming
82071-3434.
Baking at
High Altitude
Margaret S. Boyd
Former assistant professor of foods
and nutrition
Mayme C. Schoonover
Former extension nutritionist
For successful high-altitude cakes,
cookies, and quick breads
breads
1. Use only ingredients listed in recipes. Substitutions, unless specifically
indicated, can cause failures.
2. Measure ingredients in standard measuring cups. For liquids, use glass
cup with pouring lip. For dry ingredients and shortening, use nested
set of 1, ½, S! and ¼ cup sizes.
3. When directions call for sifted flour, sift before measuring. Pre-sifted
flour should also be sifted before measuring. Spoon sifted flour lightly
into dry measuring cup and level off with straight-edged spatula.
4. Pack brown sugar or shortening firmly into cup before leveling it off.
When recipe calls for hydrogenated shortening, used canned, solid,
vegetable shortening such as Crisco.
5. Measure liquids by placing cup on level surface. Be sure to read level of
liquid through side of cup.
6. Use double-acting baking powder. Look for the words “double-acting”
on the can.
7. Use large eggs.
8. Read all directions carefully before starting. Follow them step by step.
9. Use correct size of pan. Measure pans across top from one inside edge
to opposite inside edge.
10. Bake at correct temperature.
Check thermostat with accurate
oven thermometer. A 25-
degree variation in baking
temperature may cause an
inferior product.
11. Preheat oven while mixing.
5
C A K E S
Cakes
Have you ever baked a cake only to come up with a big “why” in your
mind? “Why didn’t it turn out the way I pictured it?” Homemakers have
written or told us about cakes that flow over the pan, that rise and then fall
or that for some other reason are not up to expectations.
How can you prevent a failure? You cannot always. Accept the fact that you
may not be able to make a perfect cake every time. We baked hundreds of
cakes to test the recipes in this booklet and found that the slightest change
in ingredients, mixing, pan size, or baking temperature can cause a
complete failure. Only by following directions carefully can you be
reasonably sure of a good product.
With a little practice you can expect top-quality cakes every time.
Here is what it takes …
1. Use recipes adjusted for the altitude in which you live. We tested these
recipes at 5,000 and 7,000 feet. Select the one for the altitude nearest
your own.
2. Use the ingredients listed in the recipe. Substitutions, unless specifically
indicated, can cause failure. Be sure to use cake flour unless the recipe
calls for all-purpose flour.
3. Use proper mixing methods as given in the recipe. Add each ingredient
at the right time and watch the clock or count when beating. When
mixing by hand use a wooden spoon.
4. Use equipment as called for in the recipe.
5. Use proper placement of pans in the oven. Place pans at least one inch
away from oven sides. Pans should not touch each other. If using three,
place one layer on the lower rack so it is not directly under either of the
pans above.
6. Use the correct temperature and baking time. Bake until the surface
springs back when lightly pressed. An underbaked cake may stick to the
pan. Remove the cake from the oven as soon as it tests as being done.
Overbaking causes dryness.
Before using the cake recipes, refer to page 1.
7
8
Yellow Cake
Everyday and Sunday, too – it’s that kind of cake. If you can keep your
hands away from it, a yellow cake will stay moist for several days. It is an
old-fashioned butter cake like mother used to make. Frost it or fill it with
your choice from your favorite recipe book.
Preheat oven to 375o Fahrenheit.
Use three 8 x 1½-inch round layer pans. Cut waxed paper to fit bottoms of
pans. Be sure they lie flat and do not wrinkle at sides. Grease tops of waxed
papers and place in pans. Do not grease sides of pan.
5,000 Feet
Feet 7,000 Feet
Feet
3 cups sifted cake flour 3 cups sifted cake flour
2¼ teaspoons double-acting 1¾ teaspoons double acting
baking powder baking powder
1 cup butter* 1 cup butter*
1½ cups sugar 1½ cups sugar
2 teaspoons vanilla 2 teaspoons vanilla
4 egg yolks 4 egg yolks
1¼ cups milk 1¼ cups milk
4 egg whites 4 egg whites
1. Sift flour, then measure. Add baking powder to flour and sift together
three times. Set aside.
2. Stir butter to soften. Gradually add sugar and cream together
thoroughly.
3. Blend in vanilla.
4. Add egg yolks one at a time, blending thoroughly after each.
5. Add flour and milk alternately, beginning and ending with flour. Add
flour in four portions, milk in three. Mix after each addition at lowest
speed until just blended. Beat one minute at medium speed after last
addition of flour. If mixing by hand, stir after each addition until just
blended. Beat 35 strokes after first three additions of flour. After last
addition of flour, beat 70 strokes.
6. Beat egg whites until they begin to hold a peak that stands straight up
when beater is gently lifted. Using wooden spoon, fold egg whites into
mixture, stirring 30 to 40 strokes.
7. Pour batter into pans lined with waxed paper. Spread from center so
batter is slightly higher at edges.
8. Bake in 375o Fahrenheit oven for about 30 minutes or until cake
springs back when lightly pressed.
9. Remove from oven. Immediately loosen layers from pans by running
thin spatula around edges. Turn layers onto wire racks to cool and
immediately lift off waxed papers.
10. Cover tightly or wrap cooled cake to prevent drying.
*Hydrogenated vegetable shortening may be used in place of butter. If
vegetable shortening is used, add ½ teaspoon salt and sift the salt with the
flour and baking powder.
9
10
Quick Yellow Cake
Yellow
Looking for a “quickie” cake? You may want to try this one. Sift, mix, and
you have it! It is good frosted, served with a sauce, or used for old-
fashioned shortcake.
Use two 8 x 1½-inch round layer pans or one 9 x 13 x 2-inch pan. Grease
bottoms but not sides of pans. Add small amount of flour and shake until
bottom of pan is covered. Turn pan upside down and tap gently to remove
excess flour.
5,000 Feet
Feet 7,000 Feet
Feet
½ teaspoon salt ½ teaspoon salt
1 cup plus 2 tablespoons sugar 1 cup plus 2 tablespoons sugar
½ cup hydrogenated shortening ½ cup hydrogenated shortening
¾ cup plus 2 tablespoons milk ¾ cup plus 2 tablespoons milk
2 eggs 2 eggs
2 teaspoons vanilla 2 teaspoons vanilla
Few drops yellow food coloring Few drops yellow food coloring
1½ teaspoons double-acting 1¼ teaspoons double-acting
1. Sift flour, then measure. Add salt and sugar to flour and sift into mixing
bowl.
2. Add shortening, milk, eggs, vanilla, and food coloring.
3. Mix gently until flour is dampened
4. Beat two minutes at high speed or 125 strokes with hand rotary beater
5. Sprinkle baking powder over batter and beat one minute more at high
speed or 150 strokes with hand rotary beater.
6. Pour batter into greased pans. Spread from center so batter is slightly
higher at edges.
7. Bake in a 375o Fahrenheit oven 25 to 30 minutes or until cake springs
back when lightly pressed.
thin spatula around edges. Turn layers onto wire racks to cool.
Golden LLoaf
oaf Cake
“What can I do with those egg yolks left after making a white cake?” Try this
Golden Loaf Cake. Use it as you would an old-fashioned pound cake – with
sauces or ice cream — or spread with butter and toast under the broiler.
Use 9¼ x 5 x 2¾-inch loaf pan. Cut waxed paper to fit bottom of pan. Be
sure it lies flat and does not wrinkle at sides. Grease top of paper and place
in pan. Do not grease sides of pan.
5,000 Feet
Feet 7,000 Feet
Feet
1 cup minus 2 tablespoons sugar 1 cup minus 2 tablespoons sugar
2 teaspoons double-acting 1½ teaspoons double-acting
¾ cup milk ¾ cup milk
1 teaspoon vanilla 1 teaspoon vanilla
1 teaspoon lemon extract 1 teaspoon lemon extract
1. Stir shortening to soften.

2. Sift flour, then measure. Add sugar, baking powder, and salt to flour
and sift over shortening.
3. Add egg yolks and ½ cup milk. Mix until flour is dampened. Beat three
minutes with electric mixer at medium speed or 450 strokes by hand.
4. Add remaining milk, vanilla, and lemon extract. Beat one minute at
medium speed with electric mixer or 150 strokes by hand.
5. Pour batter into pan lined with waxed paper. Spread from center so
6. Bake in 350o Fahrenheit oven about one hour to one hour and 10 minutes.
7. Remove from oven. Immediately loosen cake by running thin spatula
around edges. Turn loaf onto wire rack to cool and immediately lift off
waxed paper.
11
12
White Cake
What an elegant white cake - butter tasty, feather light! White cake was not
one of our favorites until we tried this one.
Use two 9 x 1½-inch or three 8 x 1½-inch round layer pans. Cut waxed
papers to fit bottoms of pans. Be sure they lie flat and do not wrinkle at
sides. Grease tops of papers and place in pans. Do not grease sides of pans.
5,000 Feet
Feet 7,000 Feet
Feet
4 teaspoons double-acting 3¾ teaspoons double-acting
¾ cup butter* ¾ cup butter*
1½ cups sugar 1½ cups sugar
2 teaspoons vanilla or ½ 2 teaspoons vanilla or ½
teaspoon vanilla and 1 teaspoon vanilla and 1
teaspoon almond extract teaspoon almond extract
1 cup plus 2 tablespoons cold 1 cup plus 2 tablespoons cold
water water
6 egg whites 8 egg whites
1. Sift flour, then measure. Add baking powder to flour and sift three
times. Set aside.
2. Stir butter to soften. Gradually add sugar and cream together
thoroughly.
3. Blend in vanilla or flavorings.
4. Add flour and cold water alternately, beginning and ending with flour.
Add flour in four portions and water in three. Mix after each addition
at lowest speed until just blended. Beat one minute at medium speed
after last addition of flour. If mixing by hand, stir after each addition
until just blended. Beat 50 vigorous strokes after each addition of flour.
5. Beat egg whites until they begin to hold a soft peak that stands straight
up when beater is gently lifted. Using wooden spoon, fold in beaten
egg whites until just blended.
7. Bake in 350o Fahrenheit oven about 30 minutes or until cake springs
back when lightly pressed.
immediately lift off waxed paper.
*Hydrogenated vegetable shortening may be used in place of butter. If
vegetable shortening is used, add ½ teaspoon salt and sift the salt with flour
and baking powder.
13
14
Sweet Chocolate Cake
There is not another cake like this one. It is light brown and has a
delectable chocolate flavor all its own. It is just plain scrumptious.
At an altitude of 5,000 feet, use three 8 x 1½-inch round layer pans; at an
altitude of 7,000 feet, use two 9 x 1½-inch round layer pans. Cut waxed
paper to fit bottoms of pans. Be sure they lie flat and do not wrinkle at
sides. Grease tops of papers and place in pans. Do not grease sides of pans.
5,000 and 7,000 F eet

Feet
1 package sweet cooking chocolate (¼ pound)
½ cup boiling water
2¾ cups sifted cake flour
¾ teaspoon soda
½ teaspoon salt
¾ cup hydrogenated shortening*
1¾ cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk
4 egg whites
1. Melt chocolate in ½ cup boiling water. Cool.

2. Sift flour, then measure. Add soda and salt to flour and sift together
two times. Set aside.
3. Stir shortening to soften. Gradually add sugar and cream together
thoroughly.
4. Add egg yolks one at a time, beating after each.
5. Blend in vanilla and melted chocolate.
6. Add flour and buttermilk alternately, beginning and ending with flour.
Add flour in four portions and buttermilk in three. Mix after each
addition until just blended. Beat one minute at medium speed or 150
strokes after last addition of flour.
7. Beat egg whites until they begin to hold a peak that stands straight up
when beater is gently lifted. Using wooden spoon, fold beaten egg
whites into batter using 30 to 40 strokes.
*Butter or margarine may be used for shortening. If using butter or
margarine, decrease liquid and sugar. Use ¼ cup water and 1½ cup sugar.
Frosting for Sweet Chocolate Cake

Makes: 2 ½ cups, enough for tops of three 8- or 9-inch layers or tops and
sides of two 9-inch layers.
1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yolks
½ cup (¼ pound) butter or margarine
1 teaspoon vanilla
11/3 cups flaked coconut
1 cup chopped pecans
1. Combine milk, sugar, egg yolks, butter, and vanilla in saucepan. Cook
and stir over medium heat about 12 minutes until thickened. Remove
from heat.
2. Add coconut and pecans. Beat until cool and thick enough to spread.
15
16
Chocolate Fudge Cake
Fudge
You will be surprised when you see this fudgy cake rise to the top of the
pan without soda or baking powder. When you taste the rich chocolate
flavor, you are sure to want more.
Use two 9 x 1½-inch round layer pans. Cut waxed paper to fit bottoms of
each pan. Be sure they lie flat and do not wrinkle at sides. Grease tops of
paper and place in pans. Do not grease sides of pans.
5,000 and 7,000 F Feet
eet
2 cups sifted cake flour
¾ cup hydrogenated shortening*
1¾ cups sugar
4 egg yolks
2 teaspoons vanilla
1 cup milk
2 squares (2 ounces) melted unsweetened chocolate
4 egg whites
¼ cup sugar
1. Sift flour, then measure. Set aside.
2. Stir shortening to soften. Gradually add 1¾ cup sugar and cream
together thoroughly.
3. Add egg yolks one at a time, beating after each.
4. Blend in vanilla and melted chocolate.
flour in four portions and milk in three. Beat until blended after each
addition.
6. Beat egg whites until they form soft, fold-over peaks. Add ¼ cup sugar
in two portions, beating after each until blended. Stir beaten egg
whites into chocolate mixture until blended.
8. Bake in 350o Fahrenheit oven for 40 to 45 minutes or until cake
immediately lift off waxed papers.
margarine, decrease sugar and milk and increase flour. Omit ¼ cup sugar
from egg whites. Use ¾ cup milk and increase flour to 2¼ cups.
17
18
Spice Cake
Here is a good one to serve right out of the oven. You can forget the
frosting since the cinnamon, cloves, and nutmeg really add the spice of life.
Use two 8 x 1½-inch pans at 5,000 feet. Use two 9 x 1½-inch or three 8 x
1½-inch round layer pans at 7,000 feet. Cut waxed paper to fit bottoms of
pans. Be sure they lie flat and do not wrinkle at the sides. Grease tops of
papers and place in pans. Do not grease sides of pans.
5,000 Feet
Feet 7,000 Feet
Feet
¾ cup hydrogenated shortening* ¾ cup hydrogenated shortening*
2½ cups sifted cake flour 2½ cups sifted cake flour
¾ teaspoon double-acting baking ¾ teaspoon double-acting baking
powder powder
¾ teaspoon soda ½ teaspoon soda
1 teaspoon cinnamon 1 teaspoon cinnamon
½ teaspoon cloves ½ teaspoon cloves
½ teaspoon nutmeg ½ teaspoon nutmeg
1 cup minus 2 tablespoons 1 cup minus 2 tablespoons
granulated sugar granulated sugar
½ cup dark brown sugar, firmly ½ cup dark brown sugar, firmly
packed packed
1 cup buttermilk 1 cup buttermilk
3 eggs 3 eggs
1. Stir shortening to soften.

2. Sift flour, then measure. Add baking powder, soda, salt, spices, and
granulated sugar to flour and sift over shortening.
3. Add brown sugar and ¾ cup buttermilk, mixing until flour is
dampened. Beat two minutes at medium speed with an electric mixer
or 300 vigorous strokes by hand.
4. Add eggs and remaining buttermilk. Stir until blended. Beat two
minutes at medium speed or 300 strokes by hand.
margarine, decrease liquid and sugar. Use ¾ cup granulated sugar and ¾
cup buttermilk. Leave 2 tablespoons of buttermilk to add with eggs.
19
20
Egg Yolk Spice Cake
Yolk
No need to look farther for a way to use egg yolks left after baking an angel
food cake. The spongy texture of this cake makes it different from other
spice cakes you have tasted. You will want to keep some in the freezer for
those quick company meals.
Use a 9 x 13 x 2-inch pan. Cut waxed paper to fit bottom of pan. Be sure it
lies flat and does not wrinkle at the sides. Grease top of paper and place it
in pan. Do not grease sides of pan.
5,000 Feet
Feet 7,000 Feet
Feet
2½ cups sifted cake flour 2½ cups sifted cake flour
¾ teaspoon soda ½ teaspoon soda
1 teaspoon nutmeg 1 teaspoon nutmeg
¾ cup granulated sugar ¾ cup granulated sugar
¾ cup brown sugar, firmly ¾ cup brown sugar, firmly
packed packed
12 egg yolks (1 cup) 12 egg yolks (1 cup)
¾ cup plus 2 tablespoons sour ¾ cup plus 2 tablespoons sour
milk or buttermilk milk or buttermilk
1. Sift flour, then measure. Add salt, soda, and spices to flour and sift
together twice. Set aside.
2. Stir shortening to soften. Gradually add granulated sugar to shortening
and cream together thoroughly.
3. Beat egg yolks until very thick and lemon colored. Add beaten yolks to
mixture and stir until blended.
4. Add flour and sour milk or buttermilk alternately, beginning and
ending with flour. Add flour in four portions and sour milk or
buttermilk in three. Stir just to blend after each addition of sour milk
or buttermilk and beat 50 vigorous strokes after each addition of flour.
7. Remove from oven. Immediately loosen cake from pan by running thin
spatula around edges. Turn cake onto wire rack to cool and
21
22
Applesauce Cake
Ideal for high-altitude baking because it stays moist for a long time if there
is any left to store.
Use a 9 x 13 x 2-inch pan. Cut waxed paper to fit bottom of pan. Be sure it
lies flat and does not wrinkle at the sides. Grease top of paper and place in
pan. Do not grease sides of pan.
5,000 Feet
Feet 7,000 Feet
Feet
2 cups sifted all-purpose flour 2 cups sifted all-purpose flour
½ teaspoon nutmeg ½ teaspoon nutmeg
1 teaspoon soda 1 teaspoon soda
½ teaspoon double-acting baking ½ teaspoon salt
powder 1 cup sugar
½ teaspoon salt ½ cup hydrogenated shortening
1 cup sugar 1 cup applesauce
½ cup hydrogenated shortening 2 eggs
1 cup applesauce 1 cup raisins
2 eggs ½ cup nuts
1 cup raisins
½ cup nuts
1. Sift flour, then measure. Add spices, soda, salt, and sugar to flour and
sift into mixing bowl. For 5,000 feet also add baking powder.
2. Add shortening and applesauce; beat for two minutes at medium speed
with an electric mixer or 300 strokes by hand.
3. Add eggs and beat two minutes at medium speed or 300 vigorous
strokes by hand.
4. Fold in raisins and nuts.
7. Remove from oven. Immediately loosen cake from pan by running thin
spatula around edges. Turn cake onto wire rack to cool and
23
24
Gingerbread
Gingerbread
Not too dark – not too light – this one is medium in color. It features
blended flavors of ginger, cinnamon, and cloves.
Use a 9 x 13 x 2-inch pan. Grease bottom but not sides of pan. Makes
about 24 servings.
5,000 Feet
Feet 7,000 Feet
Feet
2¾ cups sifted all-purpose flour 3 cups sifted all-purpose flour
1 teaspoon soda 1 teaspoon soda
1½ teaspoons ginger 1½ teaspoons ginger
¾ teaspoon cinnamon ¾ teaspoon cinnamon
¾ teaspoon cloves ¾ teaspoon cloves
½ cup sugar ½ cup sugar
2 eggs 2 eggs
1 cup dark molasses 1 cup dark molasses
1 cup hot water 1 cup hot water
1. Sift flour, then measure. Add soda, salt, and spices to flour and sift
together twice. Set aside.
2. Stir shortening to soften. Gradually add sugar to shortening and cream
together.
3. Add eggs, one at a time, to shortening and sugar mixture and stir until
blended.
4. Add molasses to shortening and sugar mixture and blend.
5. Add flour and hot water alternately, beginning and ending with flour.
Add flour in four portions and water in three. Mix after each addition
just until blended. Beat one minute at medium speed or 150 strokes
after last addition of flour.
6. Pour batter into greased pan. Spread from center so batter is slightly
higher at edges.
7. Bake in a 375o Fahrenheit oven for about 40 minutes or until
gingerbread springs back when lightly pressed.
8. Leave in pan and cut in squares. Serve warm.
Variations:
Nut-Topped Gingerbread
Combine ¼ cup chopped nuts and ¼ cup brown sugar. Sprinkle over top of
batter before baking.
25
26
Angel Food Cake
Food
Velvety, feathery lightness that melts in your mouth – that is an angel food
cake. But do not expect all this the first time you bake one. It takes practice
to make a perfect cake. It can look a mile high to you when it’s higher than
the pan! Our highest was 4 5/8 inches. Do not be disappointed with one
3¾ inches – that is a mighty fine angel food cake.
Use an ungreased 10-inch tube pan.
Use eggs directly out of the refrigerator.
5,000 F eet
Feet 7,000 F eet
Feet
11/3 cups sifted cake flour 11/3 cups sifted cake flour
½ cup plus 2 tablespoons sugar ½ cup plus 2 tablespoons sugar
1¾ cups cold egg whites (about 1¾ cups cold egg whites (about
14) 14)
1¾ teaspoons cream of tartar 1¾ teaspoons cream of tartar
1 cup sugar 1 cup sugar
½ teaspoon almond extract ½ teaspoon almond extract
1. Sift flour, then measure. Add first amount of sugar listed to flour and
sift together three times. Set aside.
2. Remove eggs from refrigerator and measure whites. Place in large bowl
with rounded bottom. Beat until foamy. You will get better volume
with a hand rotary beater than with an electric mixer as there is less
danger of over beating the egg whites.
3. Add salt and cream of tarter. Beat until egg whites begin to hold a peak
that stands straight up when the beater is gently lifted. Test often in
order to avoid beating past this stage. Beating requires only a few
minutes. Over beating can cause poor volume or a fallen cake.
4. Add 1 cup sugar, ¼ cup at a time. Sprinkle over entire top and fold in
with wooden spoon using 10 to 15 fold-over strokes with each
addition.
5. Lightly fold in vanilla and almond extract using about 10 fold-over
strokes.
6. Sift about ¼ cup at a time of flour and sugar mixture over egg whites.
Fold in using 12 to 15 fold-over strokes for each addition. Begin
folding from outer edge of bowl and cut down through mixture; lift up
and fold over center. Rotate bowl and occasionally scrape mixture from
sides of bowl. Do not beat or stir. Fold a few additional strokes at the
end. Be sure to scrape along bottom of bowl to blend any unmixed
flour.
7. Pour into ungreased tube pan.
8. Place pan on lowest rack in oven. Bake in a 375o Fahrenheit oven for
45 minutes or until cake springs back when lightly pressed.
9. Remove from oven. Invert pan on wire rack and let stand until cool.
10. When cool, loosen cake from sides and tube with spatula; gently
remove from pan.
11. Cover tightly or wrap cooled cake to prevent drying. Store upside
down.
27
28
Sponge Cake
Whether you call this a sponge cake or a yellow angel food cake makes no
difference; it is just plain golden-delicious eating. What is it like outside and
in? Outside it is golden brown from top to bottom and about 3 inches
high. Inside it is tender and light with small, slightly irregular air spaces.
Use ungreased 10-inch tube pan.
5,000 Feet
Feet 7,000 Feet
Feet
1¼ cups sifted cake flour 1¼ cups sifted cake flour
¼ teaspoon double-acting baking ¼ teaspoon double-acting baking
powder powder
1 cup sugar 1 cup minus 2 tablespoons sugar
¾ cup egg whites (about 6) ¾ cup egg whites (about 6)
1¼ teaspoons cream of tartar 1¼ teaspoons cream of tartar
½ cup egg yolks (about 6) ½ cup egg yolks (about 6)
¼ cup water ¼ cup water
1 teaspoon lemon extract 1 teaspoon lemon extract
1. Sift flour, then measure. Add salt, baking powder, and first amount of
sugar listed to flour and sift together into small bowl. Set aside.
2. Beat egg whites until foamy. Add cream of tartar. Beat until very soft
peaks form. Peaks turn over slightly when beater is lifted slowly from
the beaten egg whites. Use a hand rotary beater for better volume in
baked cakes.
3. Gradually add ½ cup sugar by sprinkling 2 tablespoons at a time over
egg whites. Beat after each addition. After beating the last addition,
egg and sugar mixture should form stiff peaks.
4. To flour mixture add yolks, water, vanilla, and lemon extract. Mix until
flour is dampened. Then beat with electric beater two to three minutes
or with hand rotary beater three to four minutes until yolk mixture is
very thick; when beater is lifted, yolk mixture should mound slightly.
The thicker the mixture, the better the volume of baked cake.
5. Pour flour and yolk mixture into beaten egg whites and fold in with
rubber spatula,using about 30 to 40 fold-over strokes.
6. Pour batter into ungreased tube pan. Using circular stroke, cut gently
through batter two or three times with knife to remove large air
bubbles.
7. Bake in 375o Fahrenheit oven about 35 to 40 minutes or until cake
8. Remove cake from oven. Invert pan on wire rack and let stand until
cool
9. When cool, loosen cake from sides and tube with a spatula; gently
remove pan.
down.
29
30
Cocoa Chiffon Cake
What a cake – light and luscious! But, it takes time to make this one. We
think you will agree that it is well worth the effort. What does it look like?
The cake is a rich brown in color with a cracked crust and as high as or
higher than the pan.
Use ungreased 10-inch tube pan.
5,000 F eet
Feet 7,000 Feet
Feet
1 cup boiling water 1 cup boiling water
½ cup cocoa ½ cup cocoa
1¾ cups sifted cake flour 1¾ cups sifted cake flour
2 cups sugar 2 cups minus 2 tablespoons
1 teaspoon double-acting baking sugar
powder 1 teaspoon double-acting baking
½ teaspoon salt powder
½ cup cooking oil ½ teaspoon salt
7 unbeaten egg yolks ½ cup cooking oil
2 teaspoons vanilla 7 unbeaten egg yolks
1 cup egg whites (7 or 8) 2 teaspoons vanilla
½ teaspoon cream of tartar 1 cup egg whites (7 or 8)
¼ teaspoon double-acting baking ½ teaspoon cream of tartar
powder ¼ teaspoon double-acting baking
powder
1. Mix boiling water and cocoa; boil slowly for two minutes, stirring
constantly. After cooking, measure; add enough water to make 1 cup
cocoa mixture. Cool.
2. Sift flour, then measure. Add sugar, 1 teaspoon baking powder, and salt
to flour and sift into mixing bowl.
3. Make a “well” in flour and sugar mixture and add cooking oil,
unbeaten egg yolks, vanilla, and cooled cocoa mixture. Stir about 300
strokes with a wooden spoon.
4. In large mixing bowl beat egg whites until foamy. Add cream of tartar
and continue to beat until they start to form peaks. Add ¼ teaspoon
baking powder and beat until stiff peaks are formed. Peaks should be
much stiffer than for an angel food cake or meringue.
5. Add flour and egg-yolk mixture to beaten egg whites in 6 or 7
portions, gently folding with a long rubber scraper just until blended.
In folding, scrape up from bottom but do not stir. Too much folding
will cause a thin, runny batter.
6. Pour batter into ungreased tube pan.
7. Bake in 350o Fahrenheit oven for 1 hour 15 minutes to 1 hour 20
minutes or until cake springs back when lightly pressed.
8. Remove cake from oven. Invert pan on wire rack. If necessary, place
tube part over neck of a funnel for support so it will hang free of rack.
Let hang until cool.
9. When cool, loosen cake from sides and tub with spatula; gently remove
pan.
down.
31
C O O K I E S
Cookies
The main problem with cookies is keeping the cookie jar filled!
Many sea-level cookie recipes can be used successfully at high altitudes. All
these recipes, however, were affected by high altitude and required
adjustments.
You will find recipes for three types of cookies…
1. Rolled Cookies – The dough is rolled out and cut with a cookie cutter.
The basic rolled cookies can be made in many shapes and with varied
decoration for holidays or special occasions.
2. Dropped Cookies – The stiff batter is dropped onto a baking sheet by
dipping a spoon into the mixture and pushing it off with another
spoon. The vanilla dropped cookie recipe may be varied with chocolate,
cherry, pineapple, peanut butter, and butterscotch.
3. Bar Cookies – The batter is poured into a pan and baked, then cut into
bars. The basic fruit bar recipe has variations for mincemeat, apple,
cranberry, and cherry bars.
Before using the cookie recipes, refer to page three.
33
34
Rolled Cookies
Plain but oh, so tasty! Make them with butter for extra flavor. These are
crisp and tender. A pastry cloth makes rolling the dough easier and prevents
working in too much flour.
Use greased baking sheet.
Makes 4 to 6 dozen cookies, depending upon cutter size.
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2½ cups sifted all-purpose flour
1 teaspoon soda
1 teaspoon cream of tartar
½ teaspoon salt
1½ cups confectioner’s sugar (powdered)
1 cup hydrogenated shortening*
1 egg
2 tablespoons milk
1 teaspoon vanilla
½ teaspoon almond extract
1. Sift flour, then measure. Add soda, cream of tartar, salt, and sugar and
sift into large mixing bowl.
2. Add shortening to flour mixture. Cut in with pastry blender or two
knives until mixture looks like coarse meal.
3. Mix egg, milk, vanilla, and almond extract. Add to flour and
shortening mixture and blend thoroughly. Use back or side of a spoon
to aid blending. Do not add extra liquid. Work dough into large ball
with your hands.
4. Divide dough into thirds. Roll each third on lightly floured board until
about ¼ inch thick. Use well-floured rolling pin. Cut with cookie
cutter and place on greased cookie sheet. (Or form small balls and
place on greased cookie sheet. Press twice with the tines of a fork so
markings are at right angles.)
5. Sprinkle with sugar, chopped nuts, or colored decorator candies.
6. Place baking sheet on oven rack slightly above middle of oven. Bake in
375o Fahrenheit oven for six to eight minutes.
7. Remove cookies from baking sheet with wide spatula and place on wire
rack to cool.
8. Store cooled cookies in tightly covered container to prevent drying.
*If butter is used, decrease milk to 1 tablespoon.
Chocolate Bit Cookies
Here is an old favorite. The only trouble with these is that they do a quick
disappearing act!
Makes about 3 dozen cookies.
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Feet
1¼ cups sifted all-purpose flour
½ teaspoon soda
½ teaspoon salt
½ cup hydrogenated shortening
¼ cup plus 2 tablespoons granulated sugar
¼ cup plus 1 tablespoon brown sugar
½ teaspoon vanilla
¼ teaspoon water
1 egg
1 cup chocolate bits (6 ounce package)
½ cup chopped nuts
1. Sift flour, then measure. Add soda and salt to flour and sift together.
Set aside.
2. Stir shortening to soften. Gradually add granulated sugar and cream
together. Add brown sugar and cream thoroughly.
3. Add vanilla, water, and egg to shortening and sugar mixture and blend
thoroughly.
4. Add flour mixture and mix well.
5. Stir in chocolate bits and nuts.
6. Drop by teaspoonfuls about 2 inches apart on greased baking sheet. A
level teaspoonful makes a 2-inch cookie.
375o Fahrenheit oven for eight to ten minutes or until lightly browned.
rack to cool.
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Vanilla Dropped Cookies
Dropped
Variety, variety, variety – here is a basic recipe from which you can make
many kinds of cookies. Divide the dough and make two different kinds of
cookies from one mixing of dough.
Use greased baking sheets.
Makes about 10 dozen 2-inch cookies.
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Feet
3 cups sifted all-purpose flour
1 tablespoon double-acting baking powder
½ teaspoon salt
1 cup hydrogenated shortening
1¼ cups sugar
2 eggs
1 teaspoon vanilla
2
/3 cup milk
1. Sift flour, then measure. Add baking powder and salt to flour and sift
together. Set aside.
2. Stir shortening to soften. Gradually add sugar and cream together.
3. Beat eggs. Add eggs and vanilla to the shortening and sugar mixture.
Mix thoroughly.
4. Add flour mixture and milk alternately, beginning and ending with
flour. Add flour in three portions and milk in two. Mix until blended.
If making variations, follow the directions given below.
5. Chill dough thoroughly. This takes about two hours in the refrigerator.
level teaspoonful of cookie dough makes a 1½-inch cookie.
400o Fahrenheit oven for six to ten minutes or until lightly browned.
rack to cool.
Variations:
After dough has been mixed, divide in half. To each half add ingredients to
make one of the variations below. Stir until just blended. Chill dough and
bake as directed above.
Chocolate – Add 2 squares melted, unsweetened chocolate
Cocoa – Add 3 tablespoons cocoa
Coconut – Add 1 cup shredded coconut
Cherry – Add ½ cup cut and well-drained maraschino cherries, ½ cup
chopped nuts, and ¼ teaspoon almond extract
Golden Nuggets – Add ¾ cup cooked mashed carrots and 1 teaspoon
lemon extract.
After baking and cooling, frost each cookie with orange frosting. Combine
2 tablespoons orange juice, ½ cup powdered sugar, and 1 teaspoon grated
orange rind. Spread a little frosting on center of each cookie.
Orange – Add 1 teaspoon orange extract and 2 teaspoons grated orange
rind. Frost same as for Golden Nuggets.
Lemon – Add 1 teaspoon lemon extract and 2 teaspoons grated lemon
rind. After baking and cooling, frost each cookie with lemon frosting.
Combine 1 tablespoon lemon juice and ½ cup powdered sugar. Spread a
little frosting on center of each cookie.
Pecan Crisps – Add ½ cup chopped pecans and 2 cups corn flakes
Pecan – Add ¾ cup chopped pecans
Date – Add ¾ cup cut dates and ½ cup chopped nuts
Pineapple – Add 2/3 cup well-drained crushed pineapple
Cherry-Pineapple – Add 2/3 cup well-drained crushed pineapple and ½ cup
cut and well-drained maraschino cherries.
Peanut Butter – Add ½ cup peanut butter
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Butterscotch Dropped Cookies
Dropped
Here is another “best seller.” It is similar to the vanilla dropped cookies in
many ways, including the fact that you can vary the basic recipe.
Makes about 10 dozen 1-inch cookies
5,000 and 7,000 F eet
Feet
1 tablespoon double-acting baking powder
½ teaspoon salt
1¼ cups brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
2
/3 cup milk
2. Stir shortening to soften. Gradually add sugar and cream together.
3. Beat eggs. Add eggs and vanilla to shortening and sugar mixture. Mix
thoroughly.
4. Add flour mixture and milk alternately, beginning and ending with
flour. Add flour in three portions and milk in two. Mix until blended.
If making variations, follow the directions given below.
5. Chill dough thoroughly. This takes about two hours in the refrigerator
level teaspoonful makes a 1½-inch cookie.
400o Fahrenheit oven for six to ten minutes or until lightly browned.
rack to cool.
Variations
After dough has been mixed, divide in half. To each half of butterscotch
dough, add ingredients to make one of the variations below. Stir until just
blended. Chill dough and bake as directed above.
Spice – Add ¼ teaspoon nutmeg, ¼ teaspoon cloves, 1 teaspoon cinnamon,
and 1 cup raisins
Applesauce – Add ½ cup applesauce, 1 cup raisins, ½ cup chopped nuts, ¼
teaspoon nutmeg, ½ teaspoon cloves, and 1 teaspoon cinnamon
Oatmeal – Add 1 cup quick cooking oatmeal, 1 cup raisins, ½ cup
chopped nuts, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and 1 teaspoon
cinnamon
Fruit Cake – Add ¾ cup chopped nuts, 1 cup cut candied cherries, and 1
cup cut dates
Gum Drop – Add 2 cups cut gum drops
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Oatmeal Cookies (Crunchy)
Crunchy, nutritious cookies with that wonderful oatmeal flavor.
Use ungreased baking sheet.
Makes 6 dozen cookies.
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3 eggs
1 cup raisins
1 teaspoon vanilla
1 cup granulated sugar
½ cup brown sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
2 cups oatmeal
½ cup chopped nuts
1. Beat eggs well. Add raisins and vanilla and let mixture stand to soften
raisins.
2. Stir shortening until soft. Gradually add granulated sugar and cream
together. Add brown sugar and cream thoroughly.
3. Sift flour, then measure. Add salt, soda, cinnamon and sift over
shortening and sugar mixture.
4. Cut in with pastry blender or two knives until mixture looks like coarse
meal.
5. Stir in egg and raisin mixture, oatmeal and nuts. Dough will be stiff.
6. Form into 1-inch balls and place about 2 inches apart on an ungreased
baking sheet.
350o Fahrenheit oven for 12 to 15 minutes or until lightly browned.
Do not over bake.
rack to cool.
Oatmeal Cookies (Soft)
Here is a softy – the old-fashioned oatmeal cookie. These cookies stay soft
if you store them in an air-tight container.
Makes about 7 dozen cookies.
5,000 and 7,000 F eet
Feet
11/3 cups sugar
½ teaspoon salt
½ teaspoon soda
1 teaspoon cinnamon
½ teaspoon cloves
2 eggs
2
/3 cup sour milk or buttermilk
1½ cups rolled oats
1 cup raisins
1 cup chopped nuts
1. Sift flour, then measure. Add sugar, salt, soda, cinnamon, and cloves.
Sift into large mixing bowl.
2. Add shortening to flour and sugar mixture. Cut in with pastry blender
or two knives until mixture looks like coarse meal.
3. Beat eggs. Stir in sour milk or buttermilk.
4. Add egg mixture to flour and sugar mixture and blend thoroughly.
5. Add oats, raisins, and nuts to dough and blend.
6. Refrigerate for several hours.
level teaspoonful makes a 1½-inch cookie.
350o Fahrenheit oven for 10 to 12 minutes. These cookies are light in
color without browned tops. Over baking causes dryness.
rack to cool.
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42
Creole Kisses
Creole
Looking for something different for the man in your house? Try serving
these crisp cookies with maple butter-cream frosting.
Use two large baking sheets. Place brown, unglazed paper on each. Be sure
paper lies flat; do not grease it.
Makes 3½ dozen cookies.
5,000 and 7,000 F eet
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3 egg whites
½ cup granulated sugar
¾ cup brown sugar, firmly packed
1 teaspoon vanilla
1 teaspoon vinegar
½ cup chopped nuts
1. Place egg whites in medium-sized mixing bowl. Beat until stiff peaks
form.
2. Gradually add granulated sugar, beating constantly. Then gradually add
brown sugar and beat thoroughly.
3. Add vanilla and vinegar and beat.
4. Fold in nuts.
5. Drip by teaspoonfuls onto brown paper about 2 inches apart. Swirl
spoon to form a peak. Drop cookies as soon as they are mixed.
6. Place baking sheet on oven racks near center of oven. Bake in 300o
Fahrenheit oven for 45 minutes.
7. Remove cookies from paper with wide spatula and place on wire rack
to cool.
8. Store cooled cookies in uncovered container.
9. Frost lightly with maple butter-cream frosting before serving.
Maple Butter
Butter--Cream F
Cream Frrosting
2 tablespoons butter or margarine
2 tablespoons hydrogenated shortening
2
/3 cup powdered sugar
½ teaspoon maple extract
1. Blend butter and shortening together.
2. Add sugar and cream together thoroughly.
3. Add maple extract and blend.
4. Spread lightly over Creole Kisses.
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Fruit bars
To make a lot of cookies in a hurry, try this recipe. Simply pour the batter
into the pan and bake. Cut into bars. Variations using mincemeat,
cranberries, apples, or candied fruit are ideal for the holidays.
Use 10 x 15 x 1-inch metal pan. Grease bottom of pan. Do not grease sides
of pan.
Makes about 5 dozen 1 x 2-inch bars.
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½ teaspoon soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
2
/3 cup hydrogenated shortening
¾ cup sugar
2 eggs
1 tablespoon grated orange rind
½ cup orange juice
1 cup raisins
1½ cups candied dates and cherries, cut up
½ cup chopped nuts
1. Sift flour, then measure. Add soda, salt, cinnamon, and nutmeg; sift
thoroughly.
3. Add eggs one at a time, blending each thoroughly.
4. Mix in orange rind and orange juice.
5. Add flour mixture and blend.
6. Add raisins, dates, cherries, and nuts and blend.
7. Pour batter into greased pan and spread evenly with rubber spatula.
8. Place baking pan on oven rack slightly above middle of oven. Bake at
400o Fahrenheit for 15 to 18 minutes.
9. Remove from oven and cut into 1 by 2-inch bars while warm.
10. Sprinkle with powdered sugar.
11. Remove cookies from pan when cool. Store bars in tightly covered
container to prevent drying.
Variations
Mincemeat bars – substitute 1 cup mincemeat for candied fruit.
Apple bars – substitute 2 cups coarsely grated, unpeeled apples for candied
fruit, and omit raisins. Pour ½ cup granulated sugar over apples and let
stand about 20 minutes. Substitute 1 cup brown sugar for the ¾ cup white
sugar in the fruit bar recipe.
Cranberry bars – substitute 2 cups cut-up cranberries (½ pound) for
candied fruit. Use ½ cup more sugar than fruit bar recipe calls for. Pour it
over cranberries and let stand 20 minutes. Omit raisins.
Cherry bars – substitute 11/3 cups cut maraschino cherries, for candied
fruit. Substitute ½ cup cherry juice for orange juice. Use ½ teaspoon
almond extract. Omit grated rind and raisins.
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Cake Brownies
Brownies
This brownie is much like a cake. It is light, tender, and moist.
Use a 9 x 13 x 2-inch metal pan. Grease bottom but not sides of pan.
Makes about 24 brownies.
5,000 Feet
Feet 7,000 Feet
Feet
1 cup sifted all-purpose flour 1 cup sifted all-purpose flour
½ teaspoon double-acting baking ½ teaspoon double-acting baking
powder powder
1 cup sugar ¾ cup sugar
1 square unsweetened chocolate 1 square unsweetened chocolate
(1 ounce) (1 ounce)
3 eggs, separated 3 eggs, separated
½ cup milk ½ cup milk
½ cup coarsely chopped nuts ½ cup coarsely chopped nuts
1. Sift flour, then measure. Add baking powder and salt; sift together. Set aside.
2. Stir shortening to soften. Gradually add sugar and cream together thoroughly.
3. Melt chocolate.
4. Add melted chocolate, egg yolks, milk, and vanilla to shortening and
sugar mixture. Blend thoroughly.
5. Add flour mixture in three portions, blending after each addition.
6. Add nuts and stir until just blended.
7. Beat egg whites until they hold a soft, stand-up peak. Fold into
chocolate batter.
higher at edges.
9. Place pan on oven rack slightly above middle of oven. Bake at 350o
Fahrenheit for 30 to 35 minutes.
10. Cut into squares while warm.
11. Remove from pan when cool. Store in tightly covered container to
prevent drying.
Fudge Brownies
Brownies
For a chewy, rich chocolate brownie, try this recipe. These brownies are
about ½ to ¾ inch thick.
Use an 8 x 8 x 2-inch metal pan. Grease bottom but not sides of pan.
Makes about sixteen 2 inch squares.
5,000 and 7,000 F eet
Feet
2 squares unsweetened chocolate (2 ounces)
2
/3 cup sifted all-purpose flour
¼ teaspoon double-acting baking powder
¼ teaspoon salt
2 eggs
1 cup sugar
1 teaspoon vanilla
½ cup chopped nuts
1. Melt shortening and chocolate in the top of a double-boiler over

simmering water. Cool.
2. Sift flour, then measure. Add baking powder and salt and sift together.
Set aside.
3. Beat eggs. Gradually add sugar and beat together.
4. Add shortening and chocolate mixture and vanilla to egg and sugar
mixture. Blend well.
5. Add flour mixture and nuts. Stir until blended.
higher at edges.
7. Place pan on oven rack slightly above middle of oven. Bake in 350o
Fahrenheit oven for 30 to 35 minutes.
prevent drying.
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Butterscotch Squares
Squares
Does your sweet tooth need satisfying? Try these. Their texture is much like
the fudge brownies.
Makes about sixteen 2-inch squares.
5,000 and 7,000 F eet
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¾ cup sifted all-purpose flour
¼ teaspoon salt
¼ cup hydrogenated shortening
2 eggs
¾ cup brown sugar
1 teaspoon vanilla
½ cup chopped nuts
1. Sift flour, then measure. Add salt and sift into medium-sized mixing
bowl.
2. Add shortening to flour mixture. Cut in with pastry blender or two
knives until mixture looks like coarse meal.
3. Beat eggs. Gradually add brown sugar and beat well.
4. Blend vanilla into egg and sugar mixture.
5. Add egg and sugar mixture and nuts to flour and shortening mixture.
Stir until just blended.
higher at edges.
7. Place pan on oven rack slightly above middle of oven. Bake at 375o
Fahrenheit oven for 20 to 25 minutes.
prevent drying.
49
QUICK BREADS
Quick Breads
Breads
Quick breads are so named because they require much less time to prepare
than yeast breads. Most quick breads are leavened by baking powder or
soda or both. They contain no yeast.
You can find endless variety in quick breads – biscuits, muffins, corn bread,
coffee cakes, doughnuts, and fruit and nut breads.
Here is what it takes to make delicious quick breads every time:
1. Use a recipe adjusted for the altitude in which you live. The recipes in
this booklet were tested at 5,000 and 7,000 feet. Select the one for the
altitude nearest your own.
2. Use the ingredients listed in the recipe. Substitutions can cause poor
quality such as toughness, dryness, or fallen breads.
3. Use the proper mixing methods as given in the recipe. It is important
not to over mix quick breads. That is what causes poor shape, tunnels,
or poor texture.
4. Use the equipment as called for in the recipe. For example, too large a
pan can result in a tin, compact quick bread instead of high, light, and
moist bread.
5. Use the correct temperature and baking time. Under baking causes a
soggy center. Over baking causes dryness.
Before using the quick bread recipes, refer to page three.
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Muffins
Try plain muffins or a variation to perk up any meal. Perfect muffins
require little stirring. Batter will be lumpy.
Use muffin pan for 12 large muffins.
Grease bottoms but not sides of muffin cups or use paper liners.
Makes 12 muffins.
5,000 feet 7,000 feet
2 cups sifted all-purpose flour 2 cups sifted all-purpose flour
2½ teaspoons double-acting 2 teaspoons double-acting
¼ cup sugar ¼ cup sugar
1 egg 1 egg
¾ cup plus 2 tablespoons milk ¾ cup plus 2 tablespoons milk
¼ cup melted fat or cooking oil ¼ cup melted fat or cooking oil
1. Sift flour, then measure. Add salt, baking powder, and sugar to flour
and sift into medium-sized mixing bowl. Set aside.
2. Beat egg with rotary beater until foamy. Add milk and fat to egg and
beat together.
3. Make a “well” in center of flour. Add egg and milk mixture and stir
just until flour mixture is moist. Batter will be lumpy.
4. Dip batter with tablespoon. Using second spoon, push batter into
greased or paper-lined muffin pans, filling each cup two-thirds full.
When filling hold spoon close to pan and do not drop batter onto pan.
5. Bake in 425o Fahrenheit oven for 20 to 25 minutes or until golden brown.
6. Serve hot.
Variations
Pimento-Pepper – Add ¼ cup chopped pimento and ¼ cup chopped
green pepper to egg mixture.
Blueberry – Add 1 cup frozen or drained canned blueberries to egg mixture.
Whole Wheat – Substitute 1 cup unsifted whole wheat flour for 1 cup
white flour.
Orange – Substitute 1 cup orange juice for 1 cup milk. Add 1 tablespoon
grated orange rind.
Biscuits
“Handle lightly” are the key words for really delicious biscuits. Stir as little
as possible and fold the dough over easy.
Use ungreased baking sheet.
Makes sixteen 2-inch biscuits
5,000 feet 7,000 feet

2 cups unsifted all-purpose flour 2 cups unsifted all-purpose flour
2½ teaspoons double-acting 2 teaspoons double-acting
1 teaspoon salt 1 teaspoon salt
¾ to 1 cup milk ¾ to 1 cup milk
1. Sift flour, baking powder, and salt into mixing bowl.

2. Using pastry blender or two knives, cut shortening into flour until
mixture looks like coarse meal.
3. Add milk. Stir with fork until soft dough is formed.
4. Turn onto lightly floured canvas or breadboard and fold over lightly 10
to 15 times.
5. Roll out to a thickness of ½ to ¾ inch and cut with floured cutter.
6. Bake on ungreased baking sheet in 450o Fahrenheit oven for 12 to 15
minutes.
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Pancakes
Like them to melt in your mouth? Then try this recipe. Serve hot off the
griddle.
Use a hot, lightly greased griddle.
Makes eight 5-inch pancakes or fourteen 3-inch pancakes.
5,000 and 7,000 feet
2 teaspoons double-acting baking powder
1 teaspoon salt
2 eggs
¼ cup sugar
1¾ cups milk*
¼ cup melted fat or cooking oil
½ teaspoon vanilla, if desired
into medium-sized mixing bowl. Set aside.
2. Beat eggs with a hand rotary beater until foamy. Add sugar and beat a
few seconds. Stir in milk and shortening.
3. Pour egg and milk mixture into flour mixture. Stir just enough to
moisten flour.
4. Preheat lightly greased griddle or skillet. When a few drops of water
sprinkled on the surface bounce and sputter, the temperature is right.
5. Pour or spoon batter onto cooking surface in the amount for desired
size of pancakes. When top of pancake is well covered with bursting
bubbles, turn. Turn only once.
6. Serve immediately.
*Amount of milk added determines thickness of pancakes; 1½ cups milk
make thick cakes and 2 cups milk make thin.
Waffles
Do you like them crisp and with plenty of body? Then try this recipe. Bake
until golden brown and serve with melted butter.
Use hot waffle iron.
5,000 and 7,000 feet
Serves 2
11/3 cups sifted all-purpose flour
½ teaspoon salt
1 tablespoon sugar
1 egg, separated
1¼ cups milk
Serves 4
1 teaspoon salt
2 tablespoons sugar
2 eggs, separated
1¾ cups milk
1
/3 cup melted fat or cooking oil
1. Sift flour, then measure. Add baking powder, salt, and sugar to flour
2. Combine egg yolks, milk, and fat. Pour into flour and stir just until
flour is moistened.
3. Beat egg whites until stiff peaks form. Egg whites should be moist and
glossy. Fold egg whites into batter.
4. Bake four to five minutes in hot waffle iron.
5. Serve hot with melted butter and syrup, honey, or other sweet spread
or with creamed foods.
Variations:
Deluxe waffles – In waffles to serve four, increase sugar to 3 tablespoons.
Increase eggs to 4 and increase shortening to ½ cup.
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Corn Bread (Southern Style)
Bread
This is a coarse-textured corn bread. Serve with black-eyed peas and turnip
greens for a real southern treat.
Makes 9 servings.
5,000 and 7,000 feet
11/3 cups cornmeal
1
/3 cup unsifted all-purpose flour
¾ teaspoon double-acting baking powder
¼ teaspoon soda
½ teaspoon salt
1 tablespoon sugar
1 egg
¾ cup sour milk or buttermilk
2 tablespoons melted fat or cooking oil
1. Sift cornmeal, flour, baking powder, soda, salt, and sugar together into
medium-sized mixing bowl. Set aside.
2. In small bowl beat egg well with fork. Stir in sour milk or buttermilk
and fat.
3. Pour egg and milk mixture into cornmeal mixture. Stir with fork until
meal mixture is just moistened.
4. Quickly pour batter into greased pan. Spread evenly with spatula.
5. Bake in 425o Fahrenheit oven for about 25 minutes or until golden
brown.
6. Cut into squares. Serve hot.
Corn Bread
Bread
This is a refined corn bread with more flour – not as coarse as southern-
style corn bread.
Makes 9 servings
5,000 and 7,000 feet
1¼ cups sifted all-purpose flour
¾ cup yellow cornmeal
2 tablespoons sugar
1½ teaspoons salt
1 egg
2
/3 cup milk
1
/3 cup melted fat or cooking oil
1. Sift flour, then measure. Add cornmeal, sugar, baking powder, and salt
to flour and sift into medium-sized mixing bowl. Set aside.
2. In a small bowl, beat egg well with fork. Stir in milk and fat.
3. Pour egg and milk mixture into flour. Stir with fork until flour is just
moistened.
4. Quickly pour batter into greased pan. Spread evenly with spatula.
5. Bake in 425o Fahrenheit oven 25 to 30 minutes or until golden brown.
6. Cut into squares. Serve hot.
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Blueberry Buckle
This recipe from our 49th state, Alaska, is well worth every mile it traveled.
It is a tasty coffee cake.
Use a 9 x 9 x 2-inch metal pan. Grease bottom but not sides of pan.
Makes 9 servings
5,000 and 7,000 feet
Topping
½ cup sugar
1
/3 cup unsifted all-purpose flour
¼ cup butter or margarine
1. Mix together sugar, flour, and cinnamon.
2. Blend in butter or margarine. Set aside until batter is mixed.
Batter
½ cup sugar
2½ teaspoons double-acting baking powder
¼ teaspoon salt
2 eggs
½ cup milk
1½ cups blueberries (fresh or frozen)
1. Sift flour, then measure. Add sugar, baking powder, and salt to flour
2. Beat eggs with hand rotary beater until foamy. Add milk and fat and
beat together.
3. Pour egg and milk mixture over flour mixture and stir until just blended.
4. Pour batter into greased pan. Sprinkle blueberries over top of batter.
5. Sprinkle with topping mixture.
6. Bake in 375o Fahrenheit oven for 45 to 50 minutes.
7. Serve from pan while warm.
Apple Coffee Cake
Apples give this coffee cake a juicy center that is a real treat. Serve it warm
to get the full fruit flavor.
Makes 9 servings
Topping
½ cup sugar
2 teaspoons cinnamon
1. Mix sugar and cinnamon.
Batter
5,000 feet 7,000 Feet
Feet
2 cooking apples 2 cooking apples
1½ cups sifted all-purpose flour 1½ cups sifted all-purpose flour
1½ teaspoons double-acting 1 teaspoon double-acting baking
baking powder powder
¼ teaspoon salt ¼ teaspoon salt
¾ cup sugar ¾ cup sugar
¼ cup shortening ¼ cup shortening
1 egg 2 eggs
½ cup plus 2 tablespoons milk ½ cup milk
1. Core, peel, and slice apples. Set aside.

and sift into medium-sized mixing bowl.
mixture looks like coarse meal. Set aside.
4. Beat eggs with hand rotary beater until foamy. Stir in milk and vanilla.
5. Add egg and milk mixture to flour and sugar mixture and blend.
6. Pour half of batter into greased pan. Spread evenly over bottom of pan.
7. Arrange raw apple slices in rows on batter. Sprinkle with half of topping.
8. Pour remaining batter into pan and sprinkle with other half of topping.
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Cinnamon-Nut Coffee Cake
What a treat! Hot coffee cake with any meal or between meals. This one is
light in texture if you are careful not to over mix.
Makes 9 servings
Topping
½ cup brown sugar, firmly packed
2 tablespoons flour
2 teaspoons cinnamon
½ cup chopped nuts
2 tablespoons melted butter or margarine
1. Mix together sugar, flour, cinnamon, and nuts
Batter
5,000 Feet
Feet 7,000 Feet
Feet
1½ cups sifted all-purpose flour 1½ cups sifted all-purpose flour
1½ teaspoons double-acting 1 teaspoon double-acting baking
baking powder powder
¼ teaspoon salt ¼ teaspoon salt
¼ cup shortening ¼ cup shortening
1 egg 2 eggs
½ cup plus 2 tablespoons milk ½ cup milk
mixture looks like coarse meal. Set aside.
3. Beat egg(s) with hand rotary beater until foamy. Stir in milk and
vanilla.
4. Add egg and milk mixture to flour mixture and blend.
5. Pour half of batter into greased pan. Spread evenly over bottom of pan.
6. Sprinkle with half of brown sugar topping.
7. Pour remaining batter into pan and sprinkle other half of topping.
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Nut Bread
Bread
This nut bread is extra good toasted and can be served with jam or your
favorite sweet spread.
Use 9½ x 5¼ x 2¾-inch metal pan. Cut waxed paper to fit bottom of pan.
Be sure it lies flat and does not wrinkle at sides. Grease top of paper and
place in pan. Do not grease sides of pan.
5,000 and 7,000 F eet
Feet
1 teaspoon double-acting baking powder
½ teaspoon salt
¾ cup sugar
½ cup chopped nuts
2 eggs
½ cup milk
2. Cut in shortening with pastry blender or two knives until mixture looks
like coarse meal.
3. Mix in nuts. Set aside.
4. Beat eggs with hand rotary beater until foamy. Add milk and blend
together.
5. Add egg and milk mixture to flour and sugar mixture. Mix just until
blended.
6. Pour batter into pan lined with waxed paper.
7. Bake in 375o Fahrenheit oven for one hour.
8. Remove from oven. Immediately loosen bread from pan by running
thin spatula around edges. Turn bread onto wire rack to cool and
9. Cover tightly or wrap cooled bread to prevent drying.
Banana Nut Bread
Bread
An old favorite. For best results use ripe bananas with peels that are entirely
brown.
5,000 and 7,000 F eet
Feet
1 teaspoon soda
1 teaspoon salt
½ cup chopped nuts
¾ cup sugar
2 cups ripe bananas, mashed
2 eggs
1. Sift flour, then measure. Add soda and salt to flour and sift together.
2. Mix nuts into the flour. Set aside.
thoroughly.
4. Beat eggs with hand rotary beater until foamy. Add eggs and bananas
to shortening and sugar mixture and blend.
5. Add flour in three additions. Mix after each addition until blended.
7. Bake in 350o Fahrenheit oven for about 1 hour and 10 minutes.
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Date-Nut LLoaf
oaf
It is not as light in texture as some loaf quick breads, but it is filled with
goodies that make it mighty tasty.
5,000 and 7,000 F eet
Feet
¾ cup boiling water
½ pound pitted dates, finely cut
1¾ cups sifted all-purpose flour
½ teaspoon salt
1 teaspoon soda
½ cup sugar
1 cup shredded cheddar cheese (¼ pound)
¾ cup chopped walnuts
2 eggs
1. Pour boiling water over dates and butter or margarine. Let stand about
five minutes until all butter or margarine is melted and mixture is cool.
2. Sift flour, then measure. Add salt, soda, and sugar and sift into
medium-sized mixing bowl.
3. Mix cheese and the nuts with flour mixture.
4. Beat eggs with hand rotary beater until foamy. Add egg and date
mixture to flour and cheese mixture and stir only until blended.
Prune Bread
Bread
With both fruit and juice, this bread really has a good prune flavor.
5,000 and 7,000 F eet
Feet
¾ teaspoon soda
½ teaspoon double-acting baking powder
½ teaspoon salt
½ cup sugar
¼ cup hydrogenated shortening
½ cup chopped nuts
2 eggs
½ cup prune juice
2
/3 cup cut raw prunes
1. Sift flour, then measure. Add soda, baking powder, salt, and sugar to
flour and sift into medium-sized mixing bowl.
like coarse meal.
4. Beat eggs with hand rotary beater until foamy. Add prune juice and
prunes and blend.
5. Add egg and prune mixture to flour and shortening mixture. Mix until
just blended.
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66
Cherry Bread
Bread
We call this our party bread. Colorwise it is right for Christmas,
Washington’s Birthday, or Valentine’s Day. Tastewise it is good anytime.
5,000 Feet
Feet 7,000 Feet
Feet
2 cups sifted all-purpose flour 2¼ cups sifted all-purpose flour
2 teaspoons double-acting 2 teaspoons double-acting
½ cup chopped nuts ½ cup chopped nuts
2 eggs 2 eggs
½ cup cut maraschino cherries ½ cup cut maraschino cherries
¼ cup maraschino cherry juice ¼ cup maraschino cherry juice
¼ cup water ¼ cup water
¼ teaspoon almond extract ¼ teaspoon almond extract
together.
2. Mix nuts into flour. Set aside.
thoroughly.
4. Beat eggs with hand rotary beater until foamy. Add eggs and cherries
to shortening and sugar mixture and blend.
5. Mix cherry juice, water, and almond extract.
6. Add flour and cherry juice and water mixture alternately, beginning
and ending with flour. Add flour in three portions and cherry juice in
two. Stir just to blend after each addition.
thin spatula around edge. Turn bread onto wire rack to cool and
67
68
Lemon LLoaf
oaf
This is sweet-tart glazed bread. Watch the pan size – it takes a small loaf pan.
5,000 and 7,000 F eet
Feet
1 teaspoon double-acting baking powder
½ teaspoon salt
¾ cup sugar
½ cup chopped nuts
2 eggs
½ cup milk
Grated rind from one lemon
like coarse meal.
4. Beat eggs with hand rotary beater until foamy. Add milk and blend together.
5. Add egg and milk mixture and grated rind to flour mixture. Mix until
just blended.
9. Glaze with mixture of juice of one lemon and ¼ cup sugar. Mix lemon
juice and sugar for glaze. Brush top of loaf several times with glaze
while bread is hot.
Orange Bread
Bread
High and wide – this makes the largest loaf of all our bread. It is tasty, too,
with an orange glaze.
5,000 and 7,000 F Feet
eet
½ teaspoon salt
1
/3 cup sugar
½ cup chopped nuts
1 egg
2
/3 cup milk
½ cup fresh or diluted frozen orange juice
½ cup orange marmalade
Grated rind of one orange
like coarse meal.
4. Beat egg with hand rotary beater until foamy. Add milk, orange juice,
and marmalade and blend together.
5. Add egg and milk mixture and grated rind to flour and shortening
mixture. Mix until just blended.
9. Glaze with mixture of ¼ cup orange juice and ¼ cup sugar. Brush top
of loaf several times with glaze while bread is hot.
69
70
Cake Doughnuts
Homemade cake doughnuts are a treat for teenagers and others, too!
Watch the temperature of that cooking oil. If it is too low, the doughnuts
will be grease soaked. Fat that is too hot will smoke, and the doughnuts
will be brown yet uncooked in the center.
Use a deep-fat fryer or heavy sauce pan that is at least 3 inches deep.
Makes 2 dozen doughnuts.
Cooking temperature: Heat cooking oil of 2 or more inches deep to 365o
to 370o Fahrenheit. The temperature drops 8 to 10 degrees when four
doughnuts are placed in hot oil. Doughnuts should be fried at temperature
of 355o to 360o Fahrenheit. Always bring oil back to 365o to 370o
Fahrenheit before putting in next batch.
5,000 and 7,000 F eet
Feet
1½ teaspoons salt
1 teaspoon nutmeg
3 egg yolks
1 whole egg
1 cup sugar
2 tablespoons melted fat or cooking oil
¾ cup milk
1. Sift flour, then measure. Add baking powder, salt, nutmeg, and
cinnamon to flour and sift together. Set aside.
2. Beat egg yolks and whole egg in large mixing bowl with hand rotary
beater until foamy. Gradually beat in sugar.
3. Blend in fat to egg and sugar mixture.
flour in four portions and milk in three. Stir just until blended. Do not
over mix.
5. Set aside and let stand for 20 minutes.
6. Place half of dough on well-floured surface. Knead lightly about 10
times. Roll dough to thickness of 1/3 to ½ inch. Cut with doughnut
cutter which has been dipped in flour.
7. Drop doughnuts into hot cooking oil of 365o to 370o Fahrenheit. Fry
only as many doughnuts at one time as will float on top easily. As soon
as doughnuts rise to surface, turn them over. Turn often thereafter
until golden brown and done – about two and one-half minutes.
8. Remove with tongs, holding doughnuts over pan a second to allow
dripping.
9. Drain on paper toweling.
10. Roll in granulated or powdered sugar while warm or dip in glaze.
Variation:
Chocolate doughnuts
Substitute ½ cup cocoa for ½ cup flour. Sift cocoa two times with flour.
71
72
Orange-Dr
Orange-Drop Doughnuts
Drop
This is a quick doughnut to make – no rolling out – just drop from a
spoon.
Use a deep-fat fryer or heavy sauce pan at least 3 inches deep.
Makes 3½ dozen 1½-inch doughnut balls
Cooking temperature: Heat cooking oil of 2 or more inches deep to 365o
to 370o Fahrenheit. The temperature drops about 5 degrees when six
doughnut balls are placed in hot oil. Balls should be fried at temperature of
355o to 360o Fahrenheit. Always bring oil back to 365o to 370o Fahrenheit
before putting in next batch.
5,000 F eet
Feet 7,000 F eet
Feet
2¾ cups sifted all-purpose flour 2¾ cups sifted all-purpose flour
2½ teaspoons double-acting 2¼ teaspoons double-acting
2 tablespoons grated orange rind 2 tablespoons grated orange rind
(rind from two medium-sized (rind from two medium-sized
oranges) oranges)
½ cup orange juice ½ cup orange juice
1 whole egg 1 whole egg
2 tablespoons melted fat or 2 tablespoons melted fat or
cooking oil cooking oil
2. Grate orange rind and measure orange juice. Set both aside.
3. Beat whole egg and egg yolks in medium-sized mixing bowl with hand
rotary beater until foamy. Gradually beat in sugar.
4. Add fat and grated orange rind to egg mixture and blend.
5. Add flour and orange juice alternately, beginning and ending with
flour. Add flour in three portions and orange juice in two portions. Stir
just to blend after each addition. Do not over mix.
6. Drop six balls by small teaspoonfuls into hot cooking oil 365o to 370o
Fahrenheit. Dip spoon into hot fat occasionally to prevent dough from
sticking. If cooked balls are larger than 1½ inches, they may not get
done in center.
7. As soon as doughnut balls rise to surface, turn. Turn often thereafter
until golden brown and done, about 2½ minutes.
8. Remove with tongs; hold balls over pan a second to allow dripping.
9. Drain on paper toweling.
10. Roll in granulated or powdered sugar while warm or dip in glaze.
73
74
Index
Cakes Quick breads
breads
Angel food ........................... 26 Biscuits ................................ 53
Applesauce ........................... 22 Coffee Cakes
Chocolate Fudge ................. 16 Apple ............................ 59
Cocoa Chiffon ..................... 30 Blueberry Buckle ........... 58
Egg Yolk Spice ..................... 20 Cinnamon-Nut .............. 60
Gingerbread ......................... 24 Cornbread ........................... 57
Golden Loaf ........................ 11 Cornbread (Southern) ......... 56
Quick Yellow ....................... 10 Doughnuts
Spice .................................... 18 Cake .............................. 70
Sponge ................................ 28 Orange Drop ................. 72
Sweet Chocolate .................. 14 Loaves
White ................................... 12 Banana-Nut ................... 63
Yellow .................................... 8 Cherry ........................... 66
Cookies Date-Nut ...................... 64
Butterscotch Dropped .......... 38 Lemon .......................... 68
Butterscotch Squares ............ 48 Nut ............................... 62
Cake Brownies ..................... 46 Orange .......................... 69
Chocolate Bit ....................... 35 Prune ............................ 65
Creole Kisses ........................ 42 Muffins ................................ 52
Fruit Bars ............................ 44 Pancakes .............................. 54
Fudge Brownies ................... 47 Waffles ................................. 55
Oatmeal (Crunchy) .............. 40
Oatmeal (Soft) ..................... 41
Rolled .................................. 34
Vanilla Dropped ................... 36
76

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Cooking - University of Wyoming - Baking at High Altitude

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Baking at High Altitude

Cooperative Extension Service

1. Stir shortening to soften.

5,000 and 7,000 F eet

1. Melt chocolate in ½ cup boiling water. Cool.

Frosting for Sweet Chocolate Cake

1. Stir shortening to soften.

1. Melt shortening and chocolate in the top of a double-boiler over

5,000 feet 7,000 feet

1. Sift flour, baking powder, and salt into mixing bowl.

1. Core, peel, and slice apples. Set aside.

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