Baking at High Altitude

Transcription

1 Baking at High Altitude Cooperative Extension Service B-427

2 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 Persons seeking admission, employment, or access to programs of the University of Wyoming shall be considered without regard to race, color, religion, sex, national origin, disability, age, political belief, veteran status, sexual orientation, and marital or familial status. Persons with disabilities who 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

3 Baking at High Altitude Margaret S. Boyd Former assistant professor of foods and nutrition Mayme C. Schoonover Former extension nutritionist

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5 For successful high-altitude cakes, cookies, and quick 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

6 C A K E S

7 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 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 375 o 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 3 cups sifted cake flour 2¼ teaspoons double-acting baking powder 1 cup butter* 1½ cups sugar 2 teaspoons vanilla 4 egg yolks 1¼ cups milk 4 egg whites 7,000 Feet 3 cups sifted cake flour 1¾ teaspoons double acting baking powder 1 cup butter* 1½ cups sugar 2 teaspoons vanilla 4 egg yolks 1¼ cups milk 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.

9 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 375 o 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 and sift the salt with the flour and baking powder. 9

10 10 Quick Yellow Cake 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 oldfashioned shortcake. Preheat oven to 375 o Fahrenheit. 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 2 cups sifted cake flour 1 cup plus 2 tablespoons sugar ½ cup hydrogenated shortening ¾ cup plus 2 tablespoons milk 2 eggs 2 teaspoons vanilla Few drops yellow food coloring 1½ teaspoons double-acting baking powder 7,000 Feet 2 cups sifted cake flour 1 cup plus 2 tablespoons sugar ½ cup hydrogenated shortening ¾ cup plus 2 tablespoons milk 2 eggs 2 teaspoons vanilla Few drops yellow food coloring 1¼ teaspoons double-acting baking powder 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 375 o Fahrenheit oven 25 to 30 minutes or until cake springs back when lightly pressed. 8. Remove from oven. Immediately loosen layers from pans by running thin spatula around edges. Turn layers onto wire racks to cool. 9. Cover tightly or wrap cooled cake to prevent drying.

11 Golden Loaf 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. Preheat oven to 350 o Fahrenheit. 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 ½ cup hydrogenated shortening 2 cups sifted cake flour 1 cup minus 2 tablespoons sugar 2 teaspoons double-acting baking powder 5 egg yolks ¾ cup milk 1 teaspoon vanilla 1 teaspoon lemon extract 1. Stir shortening to soften. 7,000 Feet ½ cup hydrogenated shortening 2 cups sifted cake flour 1 cup minus 2 tablespoons sugar 1½ teaspoons double-acting baking powder 5 egg yolks ¾ cup milk 1 teaspoon vanilla 1 teaspoon lemon extract 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 batter is slightly higher at edges. 6. Bake in 350 o 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. 8. Cover tightly or wrap cooled cake to prevent drying. 11

12 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. Preheat oven to 350 o Fahrenheit. 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 3 cups sifted cake flour 4 teaspoons double-acting baking powder ¾ cup butter* 1½ cups sugar 2 teaspoons vanilla or ½ teaspoon vanilla and 1 teaspoon almond extract 1 cup plus 2 tablespoons cold water 6 egg whites 7,000 Feet 3 cups sifted cake flour 3¾ teaspoons double-acting baking powder ¾ cup butter* 1½ cups sugar 2 teaspoons vanilla or ½ teaspoon vanilla and 1 teaspoon almond extract 1 cup plus 2 tablespoons cold water 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.

13 6. Pour batter into pans lined with waxed paper. Spread from center so batter is slightly higher at edges. 7. Bake in 350 o Fahrenheit oven about 30 minutes or until cake springs back when lightly pressed. 8. 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 paper. 9. 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 and sift the salt with flour and baking powder. 13

14 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. Preheat oven to 350 o Fahrenheit. 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 Feet 1 package sweet cooking chocolate (¼ pound) ½ cup boiling water 2¾ cups sifted cake flour ¾ teaspoon soda 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.

15 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. 8. Pour batter into pans lined with waxed paper. Spread from center so batter is slightly higher at edges. 9. Bake in 350 o Fahrenheit oven for about 40 minutes or until cake springs back when lightly pressed. 10. 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 paper. 11. Cover tightly or wrap cooled cake to prevent drying. *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 1 1 / 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 16 Chocolate Fudge Cake 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. Preheat oven to 350 o Fahrenheit. 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 Feet 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. 5. Add flour and milk alternately, beginning and ending with flour. Add 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. 7. Pour batter into pans lined with waxed paper. Spread from center so batter is slightly higher at edges. 8. Bake in 350 o Fahrenheit oven for 40 to 45 minutes or until cake springs back when lightly pressed.

17 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. *Butter or margarine may be used for shortening. If using butter or 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 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. Preheat oven to 350 o Fahrenheit. 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 ¾ cup hydrogenated shortening* 2½ cups sifted cake flour ¾ teaspoon double-acting baking powder ¾ teaspoon soda 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon nutmeg 1 cup minus 2 tablespoons granulated sugar ½ cup dark brown sugar, firmly packed 1 cup buttermilk 3 eggs 7,000 Feet ¾ cup hydrogenated shortening* 2½ cups sifted cake flour ¾ teaspoon double-acting baking powder ½ teaspoon soda 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon nutmeg 1 cup minus 2 tablespoons granulated sugar ½ cup dark brown sugar, firmly packed 1 cup buttermilk 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.

19 5. Pour batter into pans lined with waxed paper. Spread from center so batter is slightly higher at edges. 6. Bake in 350 o Fahrenheit oven for 30 to 35 minutes or until cake springs back when lightly pressed. 7. 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 paper. 8. Cover tightly or wrap cooled cake to prevent drying. *Butter or margarine may be used for shortening. If using butter or 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 20 Egg Yolk Spice Cake 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. Preheat oven to 375 o Fahrenheit. 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 2½ cups sifted cake flour ¾ teaspoon soda 1 teaspoon cinnamon 1 teaspoon nutmeg ½ teaspoon cloves ½ cup hydrogenated shortening ¾ cup granulated sugar ¾ cup brown sugar, firmly packed 12 egg yolks (1 cup) ¾ cup plus 2 tablespoons sour milk or buttermilk 7,000 Feet 2½ cups sifted cake flour ½ teaspoon soda 1 teaspoon cinnamon 1 teaspoon nutmeg ½ teaspoon cloves ½ cup hydrogenated shortening ¾ cup granulated sugar ¾ cup brown sugar, firmly packed 12 egg yolks (1 cup) ¾ cup plus 2 tablespoons sour 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.

21 5. Pour batter into pan lined with waxed paper. Spread from center so batter is slightly higher at edges. 6. Bake in 375 o Fahrenheit oven for about 35 minutes or until cake springs back when lightly pressed. 7. Remove from oven. Immediately loosen cake from pan by running thin spatula around edges. Turn cake onto wire rack to cool and immediately lift off waxed paper. 8. Cover tightly or wrap cooled cake to prevent drying. 21

22 22 Applesauce Cake Ideal for high-altitude baking because it stays moist for a long time if there is any left to store. Preheat oven to 350 o Fahrenheit. 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 2 cups sifted all-purpose flour 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon nutmeg 1 teaspoon soda ½ teaspoon double-acting baking powder 1 cup sugar ½ cup hydrogenated shortening 1 cup applesauce 2 eggs 1 cup raisins ½ cup nuts 7,000 Feet 2 cups sifted all-purpose flour 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon nutmeg 1 teaspoon soda 1 cup sugar ½ cup hydrogenated shortening 1 cup applesauce 2 eggs 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. 5. Pour batter into pan lined with waxed paper. Spread from center so batter is slightly higher at edges.

23 6. Bake in 350 o Fahrenheit oven for 35 to 40 minutes or until cake springs back when lightly pressed. 7. Remove from oven. Immediately loosen cake from pan by running thin spatula around edges. Turn cake onto wire rack to cool and immediately lift off waxed paper. 8. Cover tightly or wrap cooled cake to prevent drying. 23

24 24 Gingerbread ead Not too dark not too light this one is medium in color. It features blended flavors of ginger, cinnamon, and cloves. Preheat oven to 375 o Fahrenheit. Use a 9 x 13 x 2-inch pan. Grease bottom but not sides of pan. Makes about 24 servings. 5,000 Feet 2¾ cups sifted all-purpose flour 1 teaspoon soda 1½ teaspoons ginger ¾ teaspoon cinnamon ¾ teaspoon cloves ½ cup hydrogenated shortening ½ cup sugar 2 eggs 1 cup dark molasses 1 cup hot water 7,000 Feet 3 cups sifted all-purpose flour 1 teaspoon soda 1½ teaspoons ginger ¾ teaspoon cinnamon ¾ teaspoon cloves ½ cup hydrogenated shortening ½ cup sugar 2 eggs 1 cup dark molasses 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.

25 7. Bake in a 375 o 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 26 Angel Food Cake 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. Preheat oven to 375 o Fahrenheit. Use an ungreased 10-inch tube pan. Use eggs directly out of the refrigerator. 5,000 Feet 1 1 / 3 cups sifted cake flour ½ cup plus 2 tablespoons sugar 1¾ cups cold egg whites (about 14) 1¾ teaspoons cream of tartar 1 cup sugar 1 teaspoon vanilla ½ teaspoon almond extract 7,000 Feet 1 1 / 3 cups sifted cake flour ½ cup plus 2 tablespoons sugar 1¾ cups cold egg whites (about 14) 1¾ teaspoons cream of tartar 1 cup sugar 1 teaspoon vanilla 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.

27 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 375 o 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 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. Preheat oven to 375 o Fahrenheit. Use ungreased 10-inch tube pan. 5,000 Feet 1¼ cups sifted cake flour ¼ teaspoon double-acting baking powder 1 cup sugar ¾ cup egg whites (about 6) 1¼ teaspoons cream of tartar ½ cup sugar ½ cup egg yolks (about 6) ¼ cup water 1 teaspoon vanilla 1 teaspoon lemon extract 7,000 Feet 1¼ cups sifted cake flour ¼ teaspoon double-acting baking powder 1 cup minus 2 tablespoons sugar ¾ cup egg whites (about 6) 1¼ teaspoons cream of tartar ½ cup sugar ½ cup egg yolks (about 6) ¼ cup water 1 teaspoon vanilla 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.

29 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 375 o Fahrenheit oven about 35 to 40 minutes or until cake springs back when lightly pressed. 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. 10. Cover tightly or wrap cooled cake to prevent drying. Store upside down. 29

30 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. Preheat oven to 350 o Fahrenheit. Use ungreased 10-inch tube pan. 5,000 Feet 1 cup boiling water ½ cup cocoa 1¾ cups sifted cake flour 2 cups sugar 1 teaspoon double-acting baking powder ½ cup cooking oil 7 unbeaten egg yolks 2 teaspoons vanilla 1 cup egg whites (7 or 8) ½ teaspoon cream of tartar ¼ teaspoon double-acting baking powder 7,000 Feet 1 cup boiling water ½ cup cocoa 1¾ cups sifted cake flour 2 cups minus 2 tablespoons sugar 1 teaspoon double-acting baking powder ½ cup cooking oil 7 unbeaten egg yolks 2 teaspoons vanilla 1 cup egg whites (7 or 8) ½ teaspoon cream of tartar 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

31 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 350 o 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. 10. Cover tightly or wrap cooled cake to prevent drying. Store upside down. 31

32 C O O K I E S

33 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 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. Preheat oven to 375 o Fahrenheit. Use greased baking sheet. Makes 4 to 6 dozen cookies, depending upon cutter size. 5,000 and 7,000 Feet 2½ cups sifted all-purpose flour 1 teaspoon soda 1 teaspoon cream of tartar 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 375 o 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.

35 Chocolate Bit Cookies Here is an old favorite. The only trouble with these is that they do a quick disappearing act! Preheat oven to 375 o Fahrenheit. Use greased baking sheet. Makes about 3 dozen cookies. 5,000 and 7,000 Feet 1¼ cups sifted all-purpose flour ½ teaspoon soda 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. 7. Place baking sheet on oven rack slightly above middle of oven. Bake in 375 o Fahrenheit oven for eight to ten minutes or until lightly browned. 8. Remove cookies from baking sheet with wide spatula and place on wire rack to cool. 9. Store cooled cookies in tightly covered container to prevent drying. 35

36 36 Vanilla Dropped Cookies 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. Preheat oven to 400 o Fahrenheit. Use greased baking sheets. Makes about 10 dozen 2-inch cookies. 5,000 and 7,000 Feet 3 cups sifted all-purpose flour 1 tablespoon double-acting baking powder 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. 6. Drop by teaspoonfuls about 2 inches apart on greased baking sheet. A level teaspoonful of cookie dough makes a 1½-inch cookie. 7. Place baking sheet on oven rack slightly above middle of oven. Bake in 400 o Fahrenheit oven for six to ten minutes or until lightly browned. 8. Remove cookies from baking sheet with wide spatula and place on wire rack to cool. 9. Store cooled cookies in tightly covered container to prevent drying.

37 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 37

38 38 Butterscotch Dropped Cookies 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. Preheat oven to 400 o Fahrenheit. Use greased baking sheet. Makes about 10 dozen 1-inch cookies 5,000 and 7,000 Feet 3 cups sifted all-purpose flour 1 tablespoon double-acting baking powder 1 cup hydrogenated shortening 1¼ cups brown sugar, firmly packed 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 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 6. Drop by teaspoonfuls about 2 inches apart on greased baking sheet. A level teaspoonful makes a 1½-inch cookie. 7. Place baking sheet on oven rack slightly above middle of oven. Bake in 400 o Fahrenheit oven for six to ten minutes or until lightly browned. 8. Remove cookies from baking sheet with wide spatula and place on wire rack to cool. 9. Store cooled cookies in tightly covered container to prevent drying.

39 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 39

40 40 Oatmeal Cookies (Crunchy) Crunchy, nutritious cookies with that wonderful oatmeal flavor. Preheat oven to 350 o Fahrenheit. Use ungreased baking sheet. Makes 6 dozen cookies. 5,000 and 7,000 Feet 3 eggs 1 cup raisins 1 teaspoon vanilla 1 cup hydrogenated shortening 1 cup granulated sugar ½ cup brown sugar 3 cups sifted all-purpose flour 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. 7. Place baking sheet on oven rack slightly above middle of oven. Bake in 350 o Fahrenheit oven for 12 to 15 minutes or until lightly browned. Do not over bake. 8. Remove cookies from baking sheet with wide spatula and place on wire rack to cool. 9. Store cooled cookies in tightly covered container to prevent drying.

41 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. Preheat oven to 350 o Fahrenheit. Use greased baking sheet. Makes about 7 dozen cookies. 5,000 and 7,000 Feet 2 cups sifted all-purpose flour 1 1 / 3 cups sugar ½ teaspoon soda 1 teaspoon cinnamon ½ teaspoon cloves 1 cup hydrogenated shortening 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. 7. Drop by teaspoonfuls about 2 inches apart on greased baking sheet. A level teaspoonful makes a 1½-inch cookie. 8. Place baking sheet on oven rack slightly above middle of oven. Bake in 350 o Fahrenheit oven for 10 to 12 minutes. These cookies are light in color without browned tops. Over baking causes dryness. 9. Remove cookies from baking sheet with wide spatula and place on wire rack to cool. 10. Store cooled cookies in tightly covered container to prevent drying. 41

42 42 Creole Kisses Looking for something different for the man in your house? Try serving these crisp cookies with maple butter-cream frosting. Preheat oven to 300 o Fahrenheit. 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 Feet 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 300 o 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.

43 Maple Butter-Cr Cream Frosting 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. 43

44 44 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. Preheat oven to 400 o Fahrenheit. 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. 5,000 and 7,000 Feet 2½ cups sifted all-purpose flour ½ teaspoon soda 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 together. Set aside. 2. Stir shortening to soften. Gradually add sugar and cream together 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.

45 8. Place baking pan on oven rack slightly above middle of oven. Bake at 400 o 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 1 1 / 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. 45

46 46 Cake Brownies This brownie is much like a cake. It is light, tender, and moist. Preheat oven to 350 o Fahrenheit. Use a 9 x 13 x 2-inch metal pan. Grease bottom but not sides of pan. Makes about 24 brownies. 5,000 Feet 1 cup sifted all-purpose flour ½ teaspoon double-acting baking powder ½ cup hydrogenated shortening 1 cup sugar 1 square unsweetened chocolate (1 ounce) 3 eggs, separated ½ cup milk 1 teaspoon vanilla ½ cup coarsely chopped nuts 7,000 Feet 1 cup sifted all-purpose flour ½ teaspoon double-acting baking powder ½ cup hydrogenated shortening ¾ cup sugar 1 square unsweetened chocolate (1 ounce) 3 eggs, separated ½ cup milk 1 teaspoon vanilla 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. 8. Pour batter into greased pan. Spread from center so batter is slightly higher at edges. 9. Place pan on oven rack slightly above middle of oven. Bake at 350 o 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.

47 Fudge Brownies For a chewy, rich chocolate brownie, try this recipe. These brownies are about ½ to ¾ inch thick. Preheat oven to 350 o Fahrenheit. 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 Feet ½ cup hydrogenated shortening 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. 6. Pour batter into greased pan. Spread from center so batter is slightly higher at edges. 7. Place pan on oven rack slightly above middle of oven. Bake in 350 o Fahrenheit oven for 30 to 35 minutes. 8. Cut into squares while warm. 9. Remove from pan when cool. Store in tightly covered container to prevent drying. 47

48 48 Butterscotch Squares Does your sweet tooth need satisfying? Try these. Their texture is much like the fudge brownies. Preheat oven to 375 o Fahrenheit. 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 Feet 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. 6. Pour batter into greased pan. Spread from center so batter is slightly higher at edges. 7. Place pan on oven rack slightly above middle of oven. Bake at 375 o Fahrenheit oven for 20 to 25 minutes. 8. Cut into squares while warm. 9. Remove from pan when cool. Store in tightly covered container to prevent drying.

49 49

50 QUICK BREADS

51 Quick 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. 51