Tag Archives: shortening

Sweets: Breads & Muffins

high-altitude raspberry muffins

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Definitely worthy of blogging about! These muffins were created for our altitude of almost 10,000 feet but the cookbook has adjustments for 3 different levels of lower elevations as well.

It’s best to eat these the first day due to the fresh fruit inside, but we ate leftovers for a couple days and they were okay – just not as scrumptious!

From the cookbook Pie in the Sky, they are originally called “Mom’s Blueberry Muffins.” The author talks about the unlimited variations these muffins can withstand – you can combine different types of berries or use blueberries and peach or nectarine slices, or sliced plums and raspberries.

Print the recipe .

Sweets: Cookies & Bars

high-altitude turtle cookies

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Before you throw this one away because you live at sea level – I noted on the printable recipe below notes for either. :)

Half the fun of making these was just that they’re pretty. :)

This recipe is from as shared by , but I have adjusted it for high altitude. Remember I’m talking over 9,000 feet elevation, so this should work for most “high-altitude” dwellers!

I don’t really know why but these always scream “Christmas” to me. At least I’ve made them for a Christmas party before! Just a holly jolly cookie, I guess.  ;)

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Sweets: Cookies & Bars

high-altitude ginger molasses cookies

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As I mentioned before, I tire of trying to adjust my own recipes to produce good results at high elevation, so I went on a hunt for a proven ginger cookie recipe. I’ll always save my mother’s for when I’m baking at sea level, but this I found is a phenomenal substitute.

How to describe how it tastes…?

In one word – CHRISTMAS. It tastes like Christmas, folks.

I didn’t adapt a single part of Mountain Mama’s . It’s that awesome.

Also, as she says and as I’ve tested out more than once, these freeze really well!

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Breads

frozen crescent rolls

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Looking Back: Originally posted on Jan. 5, 2011

Someone shared this recipe with me when I lived in Peru (yikes, I can’t remember who) and it’s been a favorite of mine since this first time I made it. They come out perfectly every time – whether at sea level or 9800 feet!

It’s quite simple. Once the dough is made (see ), roll it out. You don’t even have to make it perfectly circular because, well, it just doesn’t matter!

One of the best parts of this recipe is it is created for freezing ahead. Because there are several steps, it is sometimes nice to split it all up (but you certainly don’t have to!).

For the full recipe, click .