Hi J,

So that I can contribute to this totally off topic thread . . . and I can't be any high-alt help. But, because the wind is howling and the SW sky looks really scary . . . oh gosh, here comes the rain again!

I was thinking about you the other day, J. Would you believe that you would be well above the timberline here?? At about 7,000 feet, the sub-artic fir runs out.

I just looked at the Schweitzer Mountain website - they've got rain right now after picking up 56 inches of snow with this storm - - RAIN!

Schweitzer Mountain has a summit elevation of 6400 feet and I think it is our highest skiing here-abouts. It is the biggest draw as a destination anyway.

digitS' (trembling)

Here is a link that might be useful: FOR HIGH ALTITUDE BAKING (>5,200 feet): Chocolate Chip Cookies

Thanks Steve!! I wasn't sure it would be good to post such an off topic thing but I figure there must be some good recipes out there amongst all the RMGers! I also don't know why I make such a big deal out of adjusting recipes. I took a normal tea cookie out of a book, looked at my fancy and new high-alt chart and made the cookies. Funny, they turned out perfectly--fluffy and just right with a cup of tea!
And, the weather thing has been calling for rain all day here but we have had nothing of the sort. It has been clear and warm (40) most of the day but there have been wild and extremely swift-moving clouds and weather alerts for high winds. I've just been staring at the sky and eating cookies.
Granted, the winds have been high but the rain she has not come.
Thanks for the link, I'm going to go check it out!
Oh, and here we are below the tree line, but we can see where it stops, not too much higher up...

Be sure and scroll down to the hi-alt variation, J. As I say, I've no idea about living & cooking up in the rarified heights.

On my first night in Colorado a good number of years ago, I was crossing Monarch Pass near Gunnison, right? I was sick, sick, sick . . .

Weather here is outrageous.

Jclepine, I don't usually worry about adjusting cookie recipes, but we are only at about 5500 ft. The only thing I've noticed is that I have to add an extra 2 - 4 minutes to the cooking time. Now cakes is a whole 'nother ball game. The box mixes always turn out fine with the adjustments listed on the package, but from scratch cakes, especially ones that are moist and dense, like my sister's strawberry cake recipe, or my pumpkin sheet cake, NEVER come out without adjustments, which I have been known to forget to do!!! I've gotten to where I make muffins more often than cakes, because the smaller surface area means less chance of them falling, and adjustments help, but aren't critical.

I'd love to hear what some of the more experienced high-alt. cooks have to say!

Bonnie

Bonnie-
Here is a link to a very good and modern/home tested recipe adjustment guide. It is good for 3k, 5k and higher. I made a cake with her guides and it turned out perfect, fluffy and moist. I'd post the recipe for the cake but I only wrote down the info for the 7k... You might want to try to check out Pie in the Sky by Susan Purdy at the library and give the "1-2-3-4 cake" a shot.
Digit,
That is a silly sign!!

Here is a link that might be useful: high-alt baking adjustments for gardners :)

Here's the peanut butter "cooky" recipe my grandma used to make whenever someone wanted cookies quick.

Three ingredient peanut butter cookies
1 c chunky PB
1 c Sugar
1 egg

Mix, roll into balls about the size of walnuts, press criss-cross pattern with a fork dipped in sugar and bake at 375 for 12-15 minutes. - For high altitude you might have to adjust the time. Let cool completely (or else they'll fall apart)

I have one for chocolate chip cookies that I've tweaked for the way I like my cookies - not for high-alt though since we're just under 5500 feet and I can never remember if it's add flour or subtract flour for high-altitude though so it's a good thing I didn't adjust this :-) I'd probably adjust the wrong way

Here is the original recipe
1 c margarine or butter (softened)
3/4 c granulated sugar
3/4 c brown sugar
1 egg
2-1/4 c all purpose flour *
1 tsp baking soda
1/2 tsp salt
1 c coarsely chopped nuts
1 pkg (12 ounces) semisweet choc chips

Heat oven to 375. Mix margarine/butter, sugars and egg. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and choc chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown (8-10 minutes). Centers with be soft. Cool slightly, remove from cookie sheet. Makes about 6 dozen cookies.

*If using self-rising flour, omit baking soda and salt.

For bars - press dough in ungreased 13x9x2 inch pan. Bake until golden brown (about 25 minutes). Cool, cut into bars about 3 x 1-1/2 inches (makes 24 bars)

My changes are only to the butter, sugar, chips and nuts, and makes a soft chewy cookie.
1/2 c butter & 1/2 c margarine
1/2 c granulated sugar
1 c brown sugar
1 c coarsely chopped pecans
4 ounces coarsely chopped 70% bittersweet chocolate block
4 ounces 60-65% bittersweet chocolate chips
4 ounces semisweet chocolate chips

Follow directions above.

Enjoy!
Jen

How about "No-Bake Cookies"?

2 c sugar
1/2 c margarine
1/2 c milk
3 Tbls cocoa
1 tsp vanilla
3 c oats
1/2 c peanut butter (creamy)

Boil first 4 ingredients for 4 minutes, stirring constantly. Remove from heat, add other ingredients. Stir until thick. Drop on waxed paper. Cool and eat!

I live at 6000 ft and have for 30+ years.
I don't do anything complicated to adjust recipes when I bake.
All I do is reduce leavening by 1/4 and add some water if the dough seems too dry.
Works for me.

I am only at 4400 feet or so and haven't noticed much difference in baking...but candymaking is another story! The first time I made caramels here, they turned out hard as rocks and THEN I realized I needed to make an adjustment. :) Subtract two degrees from what the recipe says for each 1,000 feet above sea level. And don't forget to calibrate your thermometer, too - mine was three degrees off (just see what temp water boils at and subtract/add the difference from 212).

Jclepine, thanks for that book recommendation. I've added it to my Christmas wishlist.

Tunny, that is really good to know, since I'm sure I will be making some candy this month!

Since we are already talking about recipes, what special goodies do you HAVE to make for your family during the holiday season? You know, the ones that everyone expects.

Thanks,
Bonnie

I'm going to have to make that cranberry-pear pie I made for T-day...twas a big hit! For my family in Oregon, I have to make botanical paintings as that is what they love, the things I paint for them! My mom likes Nelumbo and Nymphaea, my dad likes sharks and trout and my bro and sister-in-law like veggies and fruits...
I might try sending them cookies, but they are all watching their diets!
And, you're very welcome. I'd buy that book if the library didn't have it...I am a tad cheap at times! Everything I have made from the recipes has turned out perfectly except one cookie, the black and white chip cookie. What amazed me was all the success I had with getting cakes to rise and be fluffy and crumby at the same time.
Now I wanna know what everyone else will be making for the holidays...

Well, I'm sure I'll be making my buttercup squash pie . . .

Still under 190 and holding . . . (Recently made real happy that Crisco now touts a zero trans fat shortening. :o)

d'S'

This is a thread after my own heart. 11 months of the year, I avoid the kitchen. But come Thanksgiving to Christmas, I morph into Suzy Homemaker. No, that isn't right, maybe Julia Child, cause I certainly don't dust or clean.

Absolute necessities at my house at Christmas are:

Chocolate pecan bourbon balls
Cupcake cookies (kind of a mini pecan pie)
Viscochos
Russian teacakes
Date candy (old old recipe from my grandmother.)
Brown Sugar Divinity
Fudge (duh)
Lime cookies
Blueberry squares
Chocolate slices (my children have another name for these, due to the appearance of the log of dough before slicing and cooking)
Hard tac cinnamon candy
Chocolate pecan pie.

Obviously, no one in my household diets in December, and when you find the shelf for sugar empty at Kings, its' because I beat you there. My SIL took a batch of the bourbon balls to work and traded with three people to get extra days off. He works with a lot of single guys, and that particular batch, I got heavy handed on the bourbon, so....

None of these recipes require adjustments for altitude. If anyone wants one just yell.

The only thing for me might be to make a mincemeat pie, since I didn't get one at Thanksgiving. But we decided that for Christmas dinner this year we were going to do all French foods. I don't think mincemeat fits that bill, but I might still have to have after all.

Now, really off topic... I've been watching this new show, "Pushing Daisies", and it's giving me wicked pie cravings.

Shadyplaces, I am so glad to know that I'm not the only one who bakes like mad during the holiday season, with total disregard for anyones health, LOL! Those cupcake cookies sound similar to a Pecan Tassie recipe I have. I'd be interested in hearing more about that one, and what is a Viscocho?

I'm still trying to complete my list, but I will be sending treats with all my packages to family, so I have to get busy. So far this is my list:

Fudge - regular and butterscotch
Frosty Treasures - made with Crispix cereal, choc. chips, and confectioners sugar
Almond Bark Candy - uses pecans, marshmallows, and Rice Krispies
Gingerbread and/or Sugar Cookies for the kids to decorate
... and maybe Chess Squares

Each year I try to do a couple of new recipes too. This year, I am thinking of trying my favorite candy of all - toffee.

I'm gaining weight just thinking about all of it!
Bonnie

Cupcake cookies? Lime cookies? Oh, I'd love to have those recipes, Shady!!
Oh, yum!!
On second thought, I might make gram's mini walnut butter tarts, too...

Ok, cupcake cookies, you're gonna need some of those little mini muffin pans. Preferably the nonstick ones, cause if these stick, your family will eat pan and all.

Dough
3 oz pkg cream cheese, softened
1/2 c. butter, softened
1 c. flour

Mix well and refrigerate an hour, til firm

Syrup
1 c. dark brown sugar
1 egg
1 t. vanilla
dash of salt
2 Tbl. melted butter
1 c. finely chopped pecans

Press dough into cupcake tins to form a shell. Put 1/8 tsp. of pecans on bottom, then 1/2 tsp syrup; top with another 1/8 tsp of nuts. Bake 15-18 minutes til golden.

These aren't difficult, but quite slow to make. Need to get the shell pretty thin. DO NOT over fill, the syrup expands and bubbles up, so when you overfill, and it boils out of the shell, and crisps onto the pan, believe me, you will be glad you have the nonstick pans.

If you have a cookie thief, like at my house, you know the type, the one who snatches the first cookie the second it comes out of the oven, make these when they aren't home. Syrup straight from the oven leaves blisters on the lips.

Lime Creams are a version of the old thumbprint cookie.

Cookie
1/2 c. butter
1/4 c. sugar
1 whole egg
1 tsp. vanilla
1 1/2 c. flour
1/4 tsp salt.

Filling
1/3 c. sugar
2 Tblspoon Lime juice
1 egg
1 tsp. grated lime peel optional,
green food coloring

Combine all filling ing. except food coloring in saucepan, mix well. Cook over med heat stirring frequently, til mixture just comes to a boil and begins to thicken. Remove from heat, add food coloring. Set aside to cool

Heat over to 325

Combine cookie dough ingredients and mix well. Shape dough into 1" balls, arrange 1" apart on ungreased cookie sheet. Make indentation in center of each cookie and spoon about 1/2 tsp. of filling into each hole.

Bake 12 to 15 minutes or until set but not brown. Let stand 1 minute, then remove from cookie sheet. Cool completely. Sprinkle tops with powdered sugar.

This is a very pretty cookie, so it goes to office parties, etc quite nicely. Not difficult, and pretty fast to make, which is nice considering how fast they disappear.

Shadyplaces, the recipes are similar, but the one I have uses a storebought pie crust. Your crust sounds better. I had the same problem you mentioned, with the filling sticking to the pan, even when I used a nonstick pan. I plan to use cooking spray next time. The recipe I have came from Paula Deen, so you know there is nothing healthy about it, LOL! Here is a link to the recipe I used.

Those Lime Creams DO sound yummy!

Bonnie

Here is a link that might be useful: Pecan Toffee Tassies

yeah, if you're going to do it, you might as well go all out, and have the cream cheese, calories don't count in December, right?

I've tried the cooking spray, and didn't find it helped much. That is why I have just learned to not overfill the things.

And I'm allergic to healthy.

I'm sorry, I missed your question Bonnie. Viscochos are a cookie that I think are of Hispanic origin. I got the recipe from a Hispanic friend, and the only other person I've met who made them was also Hispanic. She had a somewhat different recipe, although both contain dark rum, hers were more of a traditional flat crisp cookie with small amounts of cinnamon. Mine are baked as balls, rolled in cinnamon sugar, and remain soft.

Hi again! Thanks so much for this thread! This is so not something I had thought about before and at 8500 ft. I guess I'll need all this help! it's going into my CO. info folder!!!

y'all are the best!
glo

Every year: fudge, gingerbread (like a cake), gingerbread men (crispy, to decorate and hang on the tree, not for eating), chocolate-orange biscotti, Chinese fried walnuts (take a perfectly healthy nut, add sugar, salt and deep fry it - they're great!).

New this year: Pistachio and cherry Mexican wedding cakes; and something called Bleak House Bars that I found in Diane Mott Davidson's new mystery book. They have a butter/nut crust, then a melted chocolate layer, more butter crust sprinkled over, raspberry jam, cream cheese and more chocolate chips. Can't wait to try this one; hope it is as good as it sounds.

yum! Do I have to buy the book, are will you share the recipe? I'd also love the pistachio cherry wedding cakes. DH would love those.

shadyplaces, sent you a personal e-mail with the recipes. Let me know if you don't get it. Happy to send to anyone else who wants the recipe, but it is a little too long to print here. Just to give credit where it is due, Bleak House Bars are from the book "Sweet Revenge" by Diane Mott Davidson.

I have to make fudge (the old standby recipe that uses marshmallow fluff) and this year I'm trying a pumpkin fudge for a neighbor who loves the stuff. Have to make choc covered cherries because my daughter loves helping with those. We're either going to do Torrone or divinity (depending on how much time I have). I'm realizing I'm quickly running out of time, I'm barely getting the christmas tree decorated. I got the outside decorated last weekend since it was nice weather, but I haven't even started shopping for presents yet.

I'm attempting homemade marshmallows this weekend, definitely strawberry ones covered in chocolate and vanilla covered in chocolate and rolled in graham crackers, for teacher presents. I figured since my daughter always wants to give her teachers presents then she can learn to make them. She even has a chef jacket and hat.

The love cancels out the calories. Paula's recipes are healthy (not physical health but definitely psychologically - they make you feel good when you eat them). Everything's better with butter :-)

How do you make chocolate covered cherries?

These are really easy (I haven't tried making cherry cordials yet - those seem a lot more involved for my kind of time frame (-:)

INGREDIENTS

* 8 tablespoons melted butter
* 6 tablespoons corn syrup
* 1 (14 ounce) can sweetened condensed milk
* 1 teaspoon vanilla extract
* 3 pounds confectioners' sugar
* 3 (10 ounce) jars maraschino cherries, drained
* 2 cups semisweet chocolate chips
* 1/2 tablespoon shortening

1. In a large mixing bowl, combine butter, corn syrup, sweetened condensed milk, vanilla, and sugar. Knead dough, and form it into balls with a cherry wrapped in the middle. The balls should be approximately the size of walnuts. Place balls in the freezer to chill.

2. In a double boiler, melt chocolate chips and shortening together. Dip the cooled balls in the chocolate, let cool on parchment paper.

Here is a link that might be useful: Chocolate-Covered Cherries

Thanks so much. Probably won't get to the cherries in time for Christmas, but these will be great for Valentine's Day.