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Recipes - Cookies, Pies, Cakes, and Other Sweets

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Jeff Wrangler:
Speaking of baking things, there was an interesting segment on the Weather Channel this morning about the need to adjust recipes for altitude--not just baking time or, perhaps, temperature, but also the amounts of ingredients as altitude increases.

The reporter went into various adjustments--of course she went too fast for anyone to note them--but I guess the upshot is, for example, if FRiend Lee were to bake my favorite chocolate cake recipe, she might have to make small changes in the amount of, say, the flour.

I'd never thought of this. I knew that it takes water longer to boil at high altitudes than at sea level (I think I have that correct  ::) ), but I'd never thought of a need to adjust the amount of ingredients.

Front-Ranger:
Yes, I do have to adjust recipes for cakes, muffins and the like. I add in a little extra flour and bake longer at a lower temperature. If not, the cake might fall in the middle. But, in that case, I just apply extra icing, and keep the lights low!

Front-Ranger:
My almost-three-year-old grandson is coming for dinner tomorrow...shall I whip up some ambrosia? Shall I make him eat it for two weeks?  :laugh:

My daughter confessed on Thanksgiving that she doesn't really care for pumpkin pie. So, I'm whipping up a surprise for her for tomorrow...the pie will be cranberry with chocolate ganache on the bottom! Let me know if you'd like me to post the recipe. It is a King Arthur Flour recipe (although there's no flour in it). In addition, I'm making a chai spice cake with molasses buttercream. Yummy!

I miss our recipe organizer, Marcia!

CellarDweller:
bumping this thread.....I've been invited to a New Year's party, and asked to bring a dessert.

I'll review for ideas, but I'm thinking I'll bring some brownies, everyone seems to like those.  I'll bring some regular brownies, and some white chocolate ones.

CellarDweller:



White Chocolate Brownies:

6 tablespoons of unsalted butter
8 ounces of white chocolate (or one cup of white chocolate chips)
2 eggs
1/4 cup of sugar
1/2 tablespoon of vanilla
1 cup of flour
1/2 cup of semisweet chocolate chips

Preheat the oven to 350.

Grease and flour an 8 inch square baking pan, or line with foil.  Melt butter and 4 ounces of the white chocolate in top of a double boiler over hot water.  When melted, remove from heat and add the other 4 ounces of white chocolate, stir to blend well.  Set aside.  Beat the eggs and sugar until pale and smooth.  Add white chocolate and butter mixture, vanilla and flour.  Beat just until smooth.  Add semisweet chips and stir by hand, being carefull not to over-mix.

Pour into prepared pan and bake for 35 minutes or until a toothpick inserted into the center comes out clean.  Cool on a wire rack, cut into squares.

My own little "twist", I melted some of the excess white chocolate I had and drizled them over the top.

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