All things baking

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 oroiginal recipe exactly the same, thank goodness! Here you go! High Altitude Basic Scones · NOTE: You can use this as a base and add any combination of ingredients you like and use your favorite “add-ins” Grated Orange Peel/Crystallized