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My favorite shortbread was my “initial bake” in Truckee where I discovered there was a problem here. I have always loved making thse cookies as I typically infuse them with herbs like lavender and basil. They have a very subtle taste that leaves people wondering what it is that gives them such a different but wonderful flavor. As for how they bake, they typically rise up, leaving a nice higher edge around the circumference that stays on the bake. My first time they all just m

High and Low Altitude USE A 10" X 4.5" LOAF PAN It fills perfectly to about 3/4 full This recipe took me 4 times to get it the way I wanted it; golden, dense and with a nice dome and "crack" in the middle. I went back to leaving the 5 whole eggs from my Sea Level recipe which was needed to make the pound cake create the steam needed and rise. I had revised it to 4 whole eggs and 4 yolks initially thinking that I wanted less whites as they can be drying and I had such great re

Only 3 Tries! Biscotti is one of my favorite things to make because of all of the steps. First you make the dough, then you shape it into football looking logs, bake it until it gets crusty, slice it, bake it again, both . sides, until almost "dry". If you bake it until it is completely dry, you wil end up with hard as a rock biscotti because it keeps baking, even after you take it out of the oven. There should be a bit of a "sponge" in the middle that barely bounces back.A b

Head to Your Garden and Grab What You Grow! One of my most favorite things to do in the summer is head to my garden and grab rosemary, lavender, basil (not just for pesto!) and even rose petals, nothing sprayed with pesticides of course, and toss them by the handful into your food processor with either sugar, butter or even flour.. Most of the year, I always have a few mason jars filled with herbed sugars that I use in place of regular granulated sugar to make scones, shortb

High and Low Altitude Yield: 1 Large Loaf 9" x 5" & 1 Small Loaf Pan NOTE: If you are going to double the recipe, you will need to put the flour mixture in the mixing bowl and add banana mixture as the food processor will not be larg enogh to accommodate a double batch. Internal Cooked Temperature: 205 Degrees Ingredients: 2 1/4 cups all-purpose flour HIGH ALTITUDE: Add 3 extra tbsp. 1/4 teaspoon baking powder HIGH ALTITUDE: Leave as is 1 teaspoon baking soda HIGH ALTITUDE; R

High and Low Altitude Pan: 9” x 13” Single Recipe Fills Pan Ingredients: 3 ¾ cups sugar HIGH ALTITUDE: Reduce by 5 TBSP. 8 oz. unsalted butter HIGH ALTITUDE: Remained the same as at high altitude, brownies need the fat 8 oz. unsweetened chocolate 1 Tbsp Vanilla Extract or a tsp. of Vanilla Paste/Ground 5 large eggs HIGH ALTITUDE: Use 4 large eggs/4 large yolks as extra eggs make brownies chewier 1 cup all-purpose flour HIGH ALTITUDE: Add 2 extra tbsp. all purpose flour

High Altitude & Sea Level THEY CAME OUT PERFECT!!! PAN: 9 x 13 DOUBLE RECIPE FOR 9 X 13" PAN Cooked Intermal Temperature: 200 Degrees Batter Consistency: LIke a thick cake batter and not the same as a brownie batter as there is nochcooalte in it to thicken it up Ingredients: ● 9 oz (about 2 cups) all-purpose flour HIGH ALTITUDE: Add 2 extra Tbsp. ● 1 tsp baking powder HIGH ALTITUDE: Reduce to ⅛ tsp. ● ½ tsp Kosher salt ● 3 oz unsalted butter, melted and cooled HIGH A

Luckily, I found that even at high altitude, this recipe barely changed. I did have to bake it longer which is what happens "up here" and I added an extra egg for a drop more moisture and to make them "fluffier' but I could have left my original recipe exactly the same, thank goodness! Here you go! High Altitude Basic Scones I ALWAYS DOUBLE THE RECIPE TO GET 16 SCONES AND KEEP IN FREEZER! · NOTE: You can use this as a base and add any combination of ingredients you li

This Time it Worked! Well, I tried it again and this time had success! It was odd becaue I followed the exact same recipe but used a different flour and added in a procedure I had not done the firs time......stretch and fold. First off, I used King Arthur All-Purpose Flour. My focaccia rose to close to 2" in the middle whereas the last time I made it it didn't rise enough. I learned that King Arthur All- Purpose Flour has a very high level of protein, 11.7% which is close to

If you are a bit of an "unsure" baker and are not confident in when to take whatever youa re baking out of the oven, you need this! It is a digital thermometer to measure the internal temperature of what you are baking. I NEVER thought of using such a thing as I always knew when things are done by touch...until I moved jp to the Mountains...one of my nervous club members recommended it to me and I hate to say it but I can't work without it! By learning the internal temprature