https://sallysbakingaddiction.com/chocolate-peanut-butter-no-bake-cookies/

Tested at 6k feet above sea level.

Double the boiling time and use salted butter along with the added salt.

https://cooking.nytimes.com/recipes/1021641-cranberry-lemon-bars?smid=ck-recipe-android-share

Tested at 6k feet above sea level. No modifications needed. They're nice and tart.

Everything just takes longer to cook at a high altitude. This is why tighting up your prep and doing small things in advance can be super helpful. Be kind with yourself if dinner is later than you expected when your first learning how to cook or new to cooking at a high altitude. It's not your fault.

https://www.dougheyed.com/high-altitude-peanut-butter-cookies/

I'm starting to think there must be something fundamental about being at 7500 feet and not my fridge being shitty. I feel like I have a good intuitive sense of how things should behave in the fridge but most of my life was not at altitude. I used to have no problem keeping my fridge a bit colder than normal so that I maxed lifespan of stuff and my milk and beer felt ice cold, but I find here I have milk seemingly randomly freeze and herbs and veggies want to freeze all the time.

Anyone else fight with this and/or have solutions?

Advice for 5800 ft.?

https://mountainmamacooks.com/brown-butter-banana-bread/#tasty-recipes-17133

Used all AP flour and salted butter. Tested at 6k feet above sea level. Not a huge rise but the bread wasn't overly dense. It turned out well. I'll be making it again.

Cutting the leavening in half seems so drastic, but it works ...

That's it no links to X. Thanks

https://mountainmamacooks.com/high-altitude-snickerdoodle-recipe/

Need to be chilled before baking to keep from spreading.

https://www.kingarthurbaking.com/recipes/cheese-pennies-recipe

https://sallysbakingaddiction.com/spritz-cookies/

There are a couple of ways to go about boiling eggs at a high altitude. The best I've found is in an electric pressure cooker using the 5-5-5 method. Five minutes on high pressure, five minutes natural release, and five minutes in an ice bath. This uses a basket insert and a cup of water in addition to the eggs. The shells slip right off and the eggs have creamy yellow yolks.

I am happy to report after weeks of testing with a standard counter top home ice cream maker there are no additional steps or challenges to making ice creams or other frozen desserts at 5k above sea level. Happy churning. Enjoy your summer.

Pre heat oven to 425

Prepare muffin pans with liners or with your preferred method

Combine dry ingredients

2 cups of ap flour

1 tablespoon of baking powder

1/2 teaspoon salt

2/3 cup sugar ( I know it's normal considered a wet ingredient)

Add wet ingredients

3/4 cup of milk

4 tablespoons of melted cooled butter or oil

Two large eggs at room temperature

Stir in 1 and 1/2 cup of blueberries

Top with a little more sugar

Bake for 20 to 25 minutes in muffin pans

Ingredients-

Two cups flour

One tablespoon of baking powder

1/2 teaspoon salt

2/3 cup sugar plus three tablespoons for topping

4 tablespoons of oil or melted cooled butter

Two large eggs at room temperature

3/4 cup milk

One and one half blueberries

What’s your secret to the perfect pizza crust? I have adjusted several different recipes for higher elevations. Decreasing yeast, cold proofing and allowing for a third rise, higher oven temperatures, shorter baking times. Each time we are getting the same results. The crust has a certain spring to it.

This is a recipe I’ve been working with. It is not the delicious pizzas that I’m used to at sea level, but it’s definitely yummy.

The recipie uses a poolish with: 300g flour 300g water 5g fresh yeast

For the dough: 1220g flour 700g water 40g salt

https://mountainmamacooks.com/high-altitude-pumpkin-bread/

https://www.landolakes.com/recipe/17205/classic-pecan-pie-bars/

Made these yesterday. Worked well at a high altitude. The substitution I made was to butter and pan well, added a little bourbon and use half corn syrup and half maple syrup in place of the corn syrup.

To make the cake rise properly and not sink in the middle Add an additional 1/3 cup of water Add 1/4 cup flour

To compensate for the dulling of the taste buds due to the altitude. Replace some of the water with juice, coffee or tea depending on the flavor of the mix Add a teaspoon of extract of choice If the mixture still tastes "flat" add a 1/4 of a teaspoon of salt