Tested Recipes and Tips
Baking It Up!
B‑427R (May 2017 edition)
Baking it Up! Tested Recipes and Tips for Baking at Altitude
The revision of B427 Baking at High Altitude (1965) recipes, was undertaken to modify and modernized them to incorporate ingredients which are more current to lifestyle and health. The most important example was replacing shortening with oil. In addition, the pans were updated by using the current pan descriptions and/or sizes. Utensils and household equipment were updated, along with the use of available baking aids. Written instructions were clarified using standardized recipe writing guidelines to achieve reliable outcomes for each recipe.
This publication also includes new recipes which were developed at high altitude, which is the opposite of most recipes which are developed and baked at lower elevations then adjusted using the standard high altitude baking adjustments guidelines.
Trade or brand names in this publication are used only for the purpose of educational information. The information given herein is supplied with the understanding that no discrimination is intended, and no endorsement information of products by the University of Wyoming Extension is implied. Nor does it imply approval of products to the exclusion of others that may also be suitable.
Original authors of B-427: Margaret S. Boyd, former Associate Professor, and Mayme C. Schooner, former Extension Specialist
Revised May 2017 by Rhoda Schantz, Associate Professor, Food and Nutrition, and Vicki Hayman, UW Extension Nutrition and Food Safety educator
Coordinator, Recipe Development, Modification, and Testing: Rhoda Schantz
Student Recipe Testers: Carolyn Benepe, Christine Davis, Kara Guenther, Taylor McShea, and Nathan Raska
Consumer Recipe Testers: Tanya Engel, Lindsay Hadfield, Steve Miller, and Tana Stith
Cookbook and High‑Altitude Series Development:
Chavawn Kelley, editor, and Tanya Engel, photographer & designer
Special Thanks: to everyone who baked and tested recipes for this publication.
Dedicated to Margaret S. Boyd, Colleague and friend
Abbreviations Used
Introduction | 5
Introduction
Baking at high altitudes
Since most recipes are created for sea level, success at high altitudes may require adjustments in time, temperature, or ingredients. If you are new to Wyoming, you may wonder why cookies crumble or cakes fall. At 3,000 feet or more above sea level (which includes ALL of Wyoming), you get to blame the altitude!
At sea level, water boils at 212°F. Higher altitude means lower air pressure, which decreases the boiling temperature of water. With each 500-foot increase in elevation, the boiling point of water is lowered by just under 1°F. At 7,500 feet, for example, water boils at about 198°. This affects the internal structure of baked products.
Guidelines for successful high‑altitude baking
6 | Introduction
|
Altitudes in Wyoming |
||
|---|---|---|
|
County or Entity |
Town or Community |
Altitude |
|
3,000 feet |
||
|
Sheridan |
Sheridan |
3745 |
|
Big Horn |
Basin |
3870 |
|
Washakie |
Worland |
4061 |
|
Goshen |
Torrington |
4104 |
|
Hot Springs |
Thermopolis |
4326 |
|
Weston |
Newcastle |
4334 |
|
Campbell |
Gillette |
4544 |
|
Johnson |
Buffalo |
4645 |
|
Platte |
Wheatland |
4733 |
|
Crook |
Sundance |
4750 |
|
Converse |
Douglas |
4815 |
|
5,000 feet |
||
|
Niobrara |
Lusk |
5015 |
|
Park |
Cody |
5016 |
|
Natrona |
Casper |
5123 |
|
Fremont |
Lander |
5357 |
|
Wind River Reservation |
Ethete Ft. Washakie |
5354 5571 |
|
Laramie |
Cheyenne |
6062 |
|
Sweetwater |
Green River |
6100 |
|
Teton |
Jackson |
6209 |
|
Uinta |
Evanston |
6748 |
|
Carbon |
Rawlins |
6755 |
|
Lincoln |
Kemmerer |
6927 |
|
7,000 feet |
||
|
Albany |
Laramie |
7165 |
|
Sublette |
Pinedale |
7175 |
|
Yellowstone National Park |
Grant Village |
7825 |
Introduction | 7
How lower air pressure affects baking
Lower air pressure affects baked goods two main ways: they lose moisture more quickly and rise more easily.
Liquids evaporate faster because water boils at lower temperatures. Quicker evaporation can also make baked goods more prone to sticking as sugar becomes more concentrated. And some cakes won't set, or by the time they do, they are dry and crumbly.
Leavening gases in breads and cakes expand more rapidly. Leavening occurs faster, and gas bubbles tend to group into large, irregular pockets in a batter or dough. This can create a coarse‑textured cake. Also, the pressure within rising batter can build, stretching cell walls and causing them to burst. The collapse of cell walls means the cake falls.
Problems usually can be corrected by adjusting baking temperature and one or more key ingredient, including baking powder, baking soda, sugar, liquid, or fat. Make only one adjustment at a time.
In general, to reinforce cell walls, decrease sugar and fat (the tenderizers) and increase eggs and flour (the strengtheners). Reducing leavening agents (baking powder, baking soda, etc.) can relieve pressure within the cells.
For cake mixes and other mixes for baked goods, check the package or manufacturer's website for specific directions.
8 | Introduction
Cakes | 9
Cakes
Have you ever baked a cake only to come up with a big "why" in your mind? Why didn't it turn out the way I pictured it?
How can you prevent a failure? You cannot always. Accept the fact that you may not be able to make a perfect cake every time. We baked hundreds of cakes to test the recipes in this booklet and found that the slightest change in ingredients, mixing, pan size, or baking temperature can cause a complete failure. Only by following directions carefully can you be reasonably sure of a good product.
With a little practice you can expect top-quality cakes every time.
Here is what it takes …
Yellow cake
1Sift flour, then measure. Add the baking powder to the flour and sift together three times. Set aside.
2Cream the butter and sugar.
3Blend in the vanilla
4Add egg yolks, one at a time, blending thoroughly after each.
5Add the flour mixture and the milk, alternately, beginning and ending with the flour mixture. Mix after each addition at the lowest speed until just blended. Beat one minute at medium speed after the last addition of flour.
6Beat the egg whites until they begin to hold a soft peak. Fold into the batter.
7Pour batter into pans, distributing it equally.
8Bake at 375°F for about 30 minutes or until the top of the cake springs back when lightly pressed.
9Remove from oven. Immediately loosen cake layers from the sides of the cake pans by running a thin spatula around the edges.
10Turn out the layers onto cooling racks, and remove the parchment paper.
11Cool completely and frost as desired.
12Store covered.
10 | Cakes
Preheat oven: 375°F
Pan: Three 8 x 1½-inch rounds
Special instructions: Cut parchment paper to fit bottoms of pans. Butter the tops of the papers and place into pans. Smooth out any wrinkles so the paper lies flat.
Ingredients
3 cups sifted cake flour
1¾ tsp baking powder
1 cup unsalted butter, softened
1½ cup sugar
2 tsp vanilla
4 egg yolks
1¼ cups milk
4 egg whites
Quick yellow cake
1Sift the flour, then measure. Add the salt and sugar to the flour and sift into the mixing bowl.
2Add the oil, milk, eggs, and vanilla. Mix gently until the flour is dampened. Beat 2 minutes on high speed.
3Sprinkle the baking powder over the batter and beat 1 minute more on high speed.
4Pour batter into prepared pans.
5Bake at 375°F for 25 to 30 minutes or until the top of the cake springs back when lightly pressed.
6Remove from oven. Immediately loosen cake layers from the sides of the cake pans by running a thin spatula around the edges.
7Turn out layers onto cooling racks.
8Cool completely and frost as desired.
9Store covered.
Cakes | 11
Preheat oven: 375°F
Pan: Two 8 x 1½-inch rounds, or one 9 x 13 x 2-inch
Special instructions:
Oil the bottoms, but not the sides, of the pans.
Ingredients
2 cups sifted cake flour
¼ tsp salt
1 cup plus 2 T sugar
¼ cup oil
¾ cup plus 2 T milk
2 eggs
2 tsp vanilla
1¼ tsp baking powder
12 | Cakes
Golden loaf cake
1Sift the flour, then measure. Add the sugar, baking powder, and salt to the flour.
2Add the oil, egg yolks, and only ½ cup milk. Mix until flour is dampened, then beat 3 minutes.
3Add the remaining milk, vanilla, and lemon extract. Beat one minute at medium speed.
4Pour batter into the prepared pan.
5Bake at 350°F for about 40 to 50 minutes.
6Remove from oven. Immediately loosen the edges of the cake by running a thin spatula around the pan.
7Turn out the cake onto cooling rack, and remove the parchment paper.
8Cool completely.
9Optional: Dust with powdered sugar.
10Store covered.
Cakes | 13
Preheat oven: 350°F
Pan: 9¼ x 5¼ x 3¾‑inch loaf pan
Special instructions: Cut parchment paper to fit the bottom of the pan. Oil the top of the paper and place into the pan. Smooth out any wrinkles so the paper lies flat. Do not oil the sides of the pan.
Ingredients
2 cups sifted cake flour
1 cup minus 2 T sugar
1½ tsp baking powder
½ tsp salt
¼ cup oil
5 egg yolks
¾ cup milk, divided
1 tsp vanilla
1 tsp lemon extract
Optional
Powdered sugar for dusting cake top.
14 | Cakes
Cakes | 15
Preheat oven: 350° F
Pan: Two 9 x 1½-inch rounds or three 8 x 1½-inch rounds
Special instructions: Cut parchment paper to fit bottoms of pans. Butter the tops of the papers and place into pans. Smooth out any wrinkles so the paper lies flat. Do not butter the sides of the pans.
Ingredients
3 cups sifted cake flour
3¾ tsp baking powder
¾ cup unsalted butter, softened
1½ cup sugar
2 tsp vanilla
1 cup plus 2 T cold water
8 egg whites
Note
Pictured with tinted vanilla frosting.
White cake
1Sift flour, then measure. Add the baking powder to the flour and sift three times. Set aside.
2Beat the butter to soften. Add sugar gradually and cream together until light and fluffy.
3Blend in the vanilla.
4Alternately add the flour mixture and cold water, beginning and ending with the flour. Mix after each addition at the lowest speed until just blended. Beat one minute at medium speed after the last addition of flour.
5Beat the egg whites until they begin to hold a soft peak. Fold into the batter.
6Pour batter into pans, distributing it equally.
7Bake at 350°F for about 30 minutes or until the top of the cake springs back when lightly pressed.
8Remove from oven. Immediately loosen cake layers from the sides of the cake pans by running a thin spatula around the edges.
9Turn out the layers onto cooling racks, and remove the parchment paper.
10Cool completely and frost as desired.
11Store covered.
16 | Cakes
Preheat oven: 350°F
Pan: Two 9 x 1½-inch rounds or three 8 x 1½-inch rounds or 10‑inch tube pan
Special instructions: Cut parchment paper to fit bottoms of pans. Butter the tops of the papers and place into pans. Smooth out any wrinkles so the paper lies flat. Do not butter the sides of the pans.
Cake Ingredients
1/4 lb (4 oz) German chocolate (sweet cooking chocolate)
¼ cup boiling water
2¾ cup sifted cake flour
¾ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
1½ cup sugar
4 egg yolks
1 tsp vanilla
1 cup buttermilk
4 egg whites
Note
Pictured with chocolate glaze and sprinkles.
Or try Coconut-Pecan Frosting, page 30.
Cakes | 17
Sweet chocolate cake
1Melt chocolate in the boiling water. Cool.
2Sift flour, then measure. Add the baking soda and salt to the flour and sift two times. Set aside.
3Cream the oil and sugar.
4Add the egg yolks one at a time, beating after each.
5Blend in the vanilla and melted chocolate.
6Add flour and buttermilk alternately, beginning and ending with the flour. Mix after each addition at the lowest speed until just blended.
7Beat the egg whites until they begin to hold a soft peak. Fold egg whites into the batter.
8Pour batter into pans, distributing it equally.
9Bake at 350°F for about 40 minutes or until the top of the cake springs back when lightly pressed.
10Remove from oven. Immediately loosen cake layers from the sides of the cake pans by running a thin spatula around the edges.
11Turn out the layers onto cooling racks, and remove the parchment paper.
12Cool completely and frost as desired.
13Store covered.
Chocolate fudge cake
1Sift flour, then measure. Set aside.
2Cream the oil and 1½ cup sugar.
3Add the egg yolks, one at a time, beating after each.
4Blend in the vanilla and melted chocolate.
5Add the flour and milk alternately, beginning and ending with the flour. Beat until blended after each addition.
6Beat egg whites until they form soft peaks. Add the ¼ cup sugar in two portions, beating after each until blended.
7Fold beaten egg white mixture into the chocolate mixture until blended.
8Pour batter into pans, distributing it equally.
9Bake at 350°F for 40 to 45 minutes or until the top of the cake springs back when lightly pressed.
10Remove from oven. Immediately loosen cake layers from the sides of the cake pans by running a thin spatula around the edges.
11Turn out the layers onto cooling racks, and remove the parchment paper.
12Cool completely and frost as desired.
13Store covered.
18 | Cakes
Preheat oven: 350°F
Pan: Two 9 x 1½-inch rounds
Special instructions: Cut parchment paper to fit bottoms of pans. Butter the tops of the papers and place into pans. Smooth out any wrinkles so the paper lies flat. Do not oil the sides of the pans.
Ingredients
2 cup sifted cake flour
6 T oil
1½ cup sugar, divided
4 egg yolks
2 tsp vanilla
1 cup milk
2 oz unsweetened chocolate, melted
4 egg whites
¼ cup sugar
Egg yolk spice cake
1Sift flour, then measure. Add salt, baking soda and spices to flour and sift together twice. Set aside.
2Combine the sugars with the oil.
3Beat the yolks until very thick and a light‑yellow color.
4Add the egg yolks to the sugar mixture and stir until blended.
5Add the flour mixture and the buttermilk alternately, beginning and ending with the flour. Stir about 15 seconds, just to blend, after each addition.
6Pour batter into pans, distributing it equally.
7Bake at 375°F for 35 minutes or until the top of the cake springs back when lightly pressed.
8Remove from oven. Immediately loosen the cake layer from the sides of the cake pan by running a thin spatula around the edges.
9Turn out the layers onto cooling racks, and remove the parchment paper.
10Cool completely and frost as desired.
11Store covered.
Cakes | 19
Preheat oven: 375°F
Pan: One 9 x 12 x 2-inch
Special instructions: Cut parchment paper to fit bottoms of pans. Butter the tops of the papers and place into pans. Smooth out any wrinkles so the paper lies flat. Do not oil the sides of the pans.
Ingredients
2½ cups sifted cake flour
¼ tsp salt
½ tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
½ tsp cloves
¼ cup oil
¾ cup sugar
¾ cup brown sugar, firmly packed
12 egg yolks
¾ cup plus 2 T buttermilk
20 | Cakes
Preheat oven: 350°F
Pan: Two 9 x 1½-inch rounds
Special instructions: Cut parchment paper to fit bottoms of pans. Butter the tops of the papers and place into pans. Smooth out any wrinkles so the paper lies flat. Do not butter the sides of the pans.
Ingredients
¾ cup unsalted butter, softened
2½ cup sifted cake flour
¾ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
1 cup minus 2 T sugar
½ cup dark brown sugar, firmly packed
1 cup buttermilk, divided
3 eggs
Cakes | 21
Spice cake
1Sift flour, then measure. Add the baking powder, baking soda, salt, spices and sugar to the flour and sift over the butter.
2Add the brown sugar and ¾ cup of the buttermilk. Mix until the flour is dampened. Beat 2 minutes at medium speed.
3Add the eggs and remaining buttermilk. Stir until blended. Beat 2 minutes at medium speed.
4Pour batter into pans, distributing it equally.
5Bake at 350°F for 30 to 35 minutes or until the top of the cake springs back when lightly pressed.
6Remove from oven. Immediately loosen cake layers from the sides of the cake pans by running a thin spatula around the edges.
7Turn out the layers onto cooling racks, and remove the parchment paper.
8Cool completely and frost as desired.
9Store covered.
Preheat oven: 350°F
Pan: 9 x 13 x 2-inch
Special instructions: Cut parchment paper to fit the bottom of the pan. Oil the top of the paper and place into the pan. Do not oil the sides of the pan.
Ingredients
2 cups sifted, all‑purpose flour
1 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
1 tsp baking soda
¼ tsp salt
1 cup sugar
¼ cup oil
1 cup applesauce
2 eggs
1 cup raisins
½ cup chopped walnuts or pecans, optional
5,000 feet
½ tsp baking powder
22 | Cakes
Applesauce cake
1Sift flour, then measure. Add spices, baking soda, salt, and sugar to the flour. Sift into the mixing bowl. (For 5,000 feet, add ½ tsp baking powder, as well.)
2Add oil and applesauce and beat for 2 minutes at medium speed.
3Add the eggs and beat 2 minutes at medium speed.
4Fold in the raisins and nuts.
5Pour batter into the prepared pan.
6Bake at 350°F for 35 to 40 minutes or until the top of the cake springs back when lightly pressed.
7Remove from the oven.
8Place on a cooling rack.
9Cool completely. No frosting necessary.
10Store covered.
Gingerbread
1Sift the flour, then measure. Add the baking soda, salt, and spices to the flour and sift together twice. Set aside.
2Cream sugar and oil.
3Add eggs, one a time, to the sugar mixture and stir until blended.
4Add the molasses and blend.
5Add the flour and hot water alternately beginning and ending with the flour. Mix after each addition just until blended. Beat one minute at medium speed after the last addition of flour.
6Pour batter into prepared pan.
7Bake at 375°F for about 40 minutes or until the top of the gingerbread springs back when lightly pressed.
8Allow to remain in the pan and cut into 24 squares.
9Serve warm.
10Store covered.
Nut-Topped Gingerbread
Cakes | 23
Preheat oven: 375°F
Pan: 9 x 13 x 2-inch
Special instructions: Oil the bottom of the pan, but not the sides of the pan.
Yield: 24 servings
Ingredients
3 cups sifted all‑purpose flour
1 tsp baking soda
¼ tsp salt
1½ tsp ground ginger
¾ tsp cinnamon
¾ tsp cloves
¼ cup oil
½ cup sugar
2 eggs
1 cup dark molasses
1 cup hot water
Angel food cake
1Sift flour, then measure. Add the ½ cup of sugar to the flour and sift together three times. Set aside.
2Remove the egg whites from the refrigerator. Place into a large bowl. Beat to the foamy stage.
3Add the salt and cream of tartar. Beat until the egg whites begin to hold a soft peak. Do not overbeat. Otherwise the cake volume will be lower or the cake will fall.
4Sprinkle the 1 cup of the sugar, ¼ cup at a time over the entire top of the egg white mixture. Fold each addition using a spatula or large spoon. The fold-over action will preserve the air that was incorporated into the egg whites. This step cannot be done in the mixer.
5Lightly fold in the vanilla and almond extracts using about 10 fold-over strokes.
6Sift about ¼ cup at a time of the flour–sugar mixture over the egg white mixture. Fold in using 12 to 15 fold-over strokes for each addition. Begin folding from the outer edge of the bowl and cut down through the mixture; lift, and fold over the center. Rotate the bowl and occasionally scrape the batter from the sides. Do not beat or stir. Fold a few additional strokes at the end. Be sure to scrape along the bottom of the bowl to blend in any unmixed flour.
7Pour into the ungreased tube pan.
8Place the pan onto the lowest rack of the oven.
9Bake at 375° for 45 minutes or until the top of the cake springs back when lightly pressed.
24 | Cakes
Preheat oven: 375°F
Pan: 10-inch tube pan
Special instructions: Use an UNGREASED pan. Move the bottom oven rack to lowest position and remove other oven racks from the oven.
Ingredients
1⅓ cup sifted cake flour
1½ cup sugar, divided
1¾ cup refrigerated egg whites (about 14)
¼ tsp salt
1¾ tsp cream of tartar
1 tsp vanilla
½ tsp almond extract
Cakes | 25
10Remove from the oven. Invert the pan onto a heat-safe, solid surface and let cool completely.
11Set the pan upright and loosen the cake from the sides of the pan and the center tube using a thin utensil such as a spatula or a knife.
12Gently remove the cake from the pan, taking care not to crush it. Place the cake upside-down on a plate tightly wrapped to prevent drying.
13Store covered.
Preheat oven: 375°F
Pan: 10-inch tube
Special instructions: Use an UNGREASED pan. Move the bottom oven rack to lowest position and remove other oven racks from the oven.
Ingredients
1¼ cup sifted cake flour
¼ tsp salt
¼ tsp baking powder
1 cup minus 2 T sugar
¾ cup egg whites (about 6)
1¼ tsp cream of tartar
½ cup sugar
½ cup egg yolks (about 6)
¼ cup water
1 tsp vanilla
1 tsp lemon extract
26 | Cakes
Sponge cake
1Sift the flour, then measure. Add the salt, baking powder, and the 1 cup minus 2 T sugar and sift together into a small bowl. Set aside.
2Beat the egg whites to the foamy stage. Add the cream of tartar. Beat until the egg whites begin to hold a soft peak. Do not overbeat. Otherwise the cake volume will be lower or the cake will fall.
3Add ½ cup sugar gradually by sprinkling 2 T at a time over the egg white mixture. Beat after each addition. After the last addition of sugar, the mixture should form stiff peaks.
4To the flour mixture, add the yolks, water, vanilla, and lemon extract. Mix until the flour is dampened. Then beat 2 to 3 minutes until this mixture is very thick. As this mixture thickens, it will mound slightly.
5Pour yolk mixture into the beaten whites and fold in using a spatula or large spoon. Use about 30 to 40 fold-over strokes.
6Pour batter into the ungreased tube pan. Use a thin utensil such as a knife making two or three circular strokes to cut gently through the batter. This removes any large air bubbles.
7Bake at 375°F for about 35 to 40 minutes or until the top of the cake springs back when lightly pressed.
8Remove from the oven. Invert the pan onto a heat-safe, solid surface and let cool completely.
9Set the pan upright and loosen the cake from the sides of the pan and the center tube using a thin utensil such as a
Cakes | 27
spatula or a knife.
11Gently remove the cake from the pan, taking care not to crush it. Place the cake upside-down on a plate tightly wrapped to prevent drying.
2Store covered.
Preheat oven: 350°F
Pan: 10-inch tube pan
Special instructions: Use an UNGREASED pan. Move the bottom oven rack to lowest position and remove other oven racks from the oven.
Ingredients
1 cup boiling water
½ cup cocoa
1¾ cup sifted cake flour
2 cups minus 2 T sugar
1¼ tsp baking powder, divided
¼ tsp salt
½ cup oil
7 egg yolks
2 tsp vanilla
7 egg whites
½ tsp cream of tartar
28 | Cakes
Cocoa chiffon cake
1Mix the boiling water and cocoa; boil slowly for 2 minutes, stirring constantly.
2Measure the cocoa mixture then stir in additional warm water to make 1 cup. Cool.
3Sift flour, then measure. Add the sugar, the 1 tsp of baking powder and the salt into the flour and sift into a large mixing bowl.
4Make a well in the flour mixture and add the oil, unbeaten egg yolks, vanilla, and cooled cocoa mixture.
5Stir about 300 strokes with a wooden spoon.
6Beat the egg whites until the foamy stage. Add the cream of tartar and continue to beat until they begin to peak. Add the ¼ tsp baking powder and beat until stiff peaks are formed.
7Fold the flour mixture into the beaten egg whites in 6 or 7 portions. Gently fold using a spatula or large spoon. The fold‑over action will preserve the air that was incorporated into the egg whites. This step cannot be done in the mixer. Fold in using 12 to 15 fold-over strokes for each addition. Begin folding from the outer edge of the bowl and cut down through the mixture; lift, and fold over the center. Rotate the bowl and occasionally scrape the batter from the sides. Do not beat or stir. Fold a few additional strokes at the end. Be sure to scrape along the bottom of the bowl to blend in any unmixed flour.
8Pour the batter into the ungreased tube pan.
Cakes | 29
to 1 hour 20 minutes, or until the top of the cake springs back when lightly pressed.
10Remove from the oven. Invert the pan onto a heat-safe, solid surface and let cool completely.
11Set the pan upright and loosen the cake from the sides of the pan and the center tube using a thin utensil such as a spatula or a knife.
12Gently remove the cake from the pan, taking care not to crush it. Place the cake upside-down on a plate tightly wrapped to prevent drying.
13Store covered.
Ingredients
1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
½ cup unsalted butter
1 tsp vanilla
1⅓ cup flaked coconut
1 cup chopped pecans
30 | Cakes
Coconut-pecan frosting
1Combine the evaporated milk, sugar, egg yolks, butter and vanilla in a saucepan.
2Cook and stir over medium heat until thickened—about 12 minutes.
3Remove from heat and stir in the coconut and pecans until thick and cool enough to spread.
Cookies | 31
Cookies
You will find recipes for three types of cookies.
Rolled Cookies. The dough is rolled out and cut with a cookie cutter.
Drop Cookies. The stiff batter is dropped onto a cookie sheet by dipping a spoon into the mixture and pushing it off with another spoon.
Bar Cookies. The batter is poured into a pan and baked, then cut into bars.
32 | Cookies
Preheat oven: 375°F
Pan: Cookie sheet
Special instructions: Cut parchment paper to cover the cookie sheet. Move the oven rack to slightly above the middle of the oven.
Yield: 4 to 6 dozen cookies, depending upon the cutter size
Ingredients
2½ cup sifted all‑purpose flour
1 tsp baking soda
1 tsp cream of tartar
¼ tsp salt
1½ cups powdered sugar
½ cup oil
1 egg
2 T milk
1 tsp vanilla
½ tsp almond extract
Optional
Chopped nuts, granulated or colored sugar, sprinkles
Cookies | 33
Rolled cookies
1Sift the flour, then measure. Add the baking soda, cream of tartar, salt and sugar. Sift into a large mixing bowl.
2Pour the oil over the flour mixture and stir with a fork until a coarse mixture forms.
3Combine the egg, milk, vanilla, and almond extract. Add to the flour mixture and blend thoroughly. Do not add extra liquid. Work the dough into a large ball.
4Divide the dough into thirds. Roll each third on a lightly floured surface to ¼-inch thickness using a well-floured rolling pin or a rolling pin cover with a pastry cloth. Cut with cookie cutter and place onto the prepared cookie sheet.
5Sprinkle with sugar, chopped nuts or sprinkles, optional.
6Bake one pan at a time at 375°F for 8 to 10 minutes.
7Remove the cookie sheet from the oven and place onto a cooling rack. Allow to set on the cookie sheet for about 5 minutes.
8Remove the cookies from the cookie sheet and place onto a cooling rack. Cool completely.
9Store in a tightly covered container.
34 | Cookies
Cookies | 35
Chocolate chip cookies
1Sift the flour, then measure. Add the baking soda and salt to the flour and sift together. Set aside.
2Cream the oil, sugar and brown sugar until light and fluffy.
3Add the vanilla, water, and egg to the sugar mixture and blend thoroughly.
4Add the flour mixture and mix well.
5Stir in the chocolate chips and nuts.
6Drop by teaspoonfuls about 2 inches apart onto prepared cookie sheet.
7Bake one pan at a time at 375°F for 8 to 10 minutes or until lightly browned.
8Remove the cookie sheet from the oven and place onto a cooling rack. Allow cookies to set on the cookie sheet for about 5 minutes.
9Remove the cookies from the cookie sheet and place onto a cooling rack. Cool completely.
10Store in a tightly covered container.
Preheat oven: 375°F
Pan: Cookie sheet
Special instructions: Cut parchment paper to cover the cookie sheet. Move the oven rack to slightly above the middle of the oven.
Yield: 3 dozen
Ingredients
1¼ cup sifted all‑purpose flour
½ tsp baking soda
½ tsp salt
¼ cup oil
¼ cup plus 2 T sugar
¼ cup plus 1 T light brown sugar, packed
½ tsp vanilla
¼ tsp water
1 egg
1 cup chocolate chips (6 oz.)
1 cup chopped nuts, optional
36 | Cookies
Chocolate Drop Cookies
Vanilla drop cookies
1Sift the flour, then measure. Add the baking powder and salt to the flour and sift together. Set aside.
2Cream the oil and sugar.
3Beat the eggs and add the vanilla. Add to the sugar mixture and mix thoroughly.
4Add the flour mixture and milk, alternately, beginning and ending with the flour.
5If making variations (see next page), follow the directions given for each.
6Cover the dough and refrigerate the dough for 2 hours.
7Drop by teaspoonfuls onto prepared cookie sheet.
8Bake one cookie sheet at a time at 400°F for 6 to 10 minutes or until lightly browned.
9Remove the cookie sheet from the oven and place onto a cooling rack. Allow to set on the cookie sheet for about 5 minutes.
10Remove the cookies from the cookie sheet and place onto a cooling rack. Cool completely.
11Store in a tightly covered container.
Cookies | 37
Preheat oven: 400°F
Pan: Cookie sheet
Special instructions: Cut parchment paper to cover the cookie sheet. Move the oven rack to slightly above the middle of the oven.
Yield: 4 dozen 2-inch cookies
Ingredients
3 cups sifted all‑purpose flour
1 T baking power
¼ tsp salt
½ cup oil
1¼ cup light brown sugar, firmly packed
2 eggs
1 tsp vanilla
⅔ cup milk
38 | Cookies
Variations
After the dough has been mixed, divide in half. To each half, stir in the ingredients to make one of the variations below. Chill and bake as the recipe recommends.
Chocolate
Cocoa
Coconut
Carrot
Lemon
Pecan crisps
Pineapple
Dried fruit
Peanut butter
Butterscotch drop cookies
1Sift the flour, then measure. Add the baking powder and salt to the flour and sift together. Set aside.
2Cream the oil and brown sugar until light and fluffy.
3Beat the eggs. Add the vanilla to the eggs.
4Combine the eggs with the sugar mixture. Mix thoroughly.
5Add the flour mixture and milk, alternately, beginning and ending with the flour.
6If making the Applesauce Spice variation, follow the directions given.
7Cover the dough and refrigerate the dough for 2 hours.
8Drop by teaspoonfuls onto prepared cookie sheet.
9Bake one sheet at a time at 400°F for 6 to 10 minutes or until lightly browned.
10Remove the cookie sheet from the oven and place onto a cooling rack. Allow cookies to set on the cookie sheet for about 5 minutes.
11Remove the cookies from the cookie sheet and place onto a cooling rack. Cool completely.
12Store in a tightly covered container.
Cookies | 39
Preheat oven: 400°F
Pan: Cookie sheet
Special instructions: Cut parchment paper to cover the cookie sheet. Move the oven rack to slightly above the middle of the oven.
Yield: 10 dozen 2-inch cookies
Ingredients
3 cups sifted all‑purpose flour
1 T baking powder
¼ tsp salt
¼ cup oil
1¼ cup brown sugar, firmly packed
2 eggs
Variation: Applesauce Spice Drop Cookies
After the dough has been mixed, divide in half. To each half stir in the ingredients to make the variation. Chill the dough and bake according to the recipe.
1/c cup applesauce
1 cup raisins
½ cup nuts
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
Creole kisses
1Place the egg whites in the bowl of a stand-type mixer. Beat to the stiff peak stage.
2Gradually add the sugar, beating constantly. Then gradually add the brown sugar and beat thoroughly.
3Add the vanilla and vinegar and beat to evenly distribute throughout the egg white mixture.
4Remove the bowl from the mixer and fold in the nuts. Begin folding from the outer edge of the bowl and cut down through the mixture; lift, and fold over the center. Rotate the bowl and occasionally scrape the batter from the sides of the bowl. Do not beat or stir.
5Begin dropping the batter by teaspoonfuls onto the prepared cookie sheets about 2 inches apart. Swirl the spoon to form a peak.
6Bake on cookie sheet at a time at 300°F for 45 minutes. The cookies have expand and the surface will lose its gloss.
7Remove the cookie sheet from the oven and place onto cooling racks and allow to slightly cool.
8Carefully, remove the cookies from the paper and place onto a cooling racks. Cool completely.
9Store in an uncovered container.
10Frost lightly just before serving.
40 | Cookies
Preheat oven: 300°F
Pan: Cookie sheet
Special instructions: Cut parchment paper to cover the cookie sheet. Move the oven rack to slightly above the middle of the oven.
Yield: 3½ dozen cookies
Ingredients
3 egg whites
½ cup sugar
¾ cup light brown sugar, firmly packed
1 tsp vanilla
1 tsp white vinegar
½ cup chopped nuts, optional
Maple butter-cream frosting
4 T unsalted butter, softened
⅔ cup powdered sugar
½ tsp maple syrup
Blend the butter and sugar together until there are no lumps remaining.
Add the maple syrup and blend.
Preheat oven: 350°F
Pan: Cookie sheet
Special instructions: Cut parchment paper to cover the cookie sheet. Move the oven rack to slightly above the middle of the oven.
Yield: 6 dozen cookies
Ingredients
3 eggs
¼ cup milk
1 cup raisins
1 tsp vanilla
½ cup oil
1 cup sugar
½ cup light brown sugar
3 cups sifted all‑purpose flour
½ tsp salt
1 tsp baking soda
1 tsp cinnamon
2 cups oatmeal, quick-cooking
½ cups chopped nuts, optional
Cookies | 41
Oatmeal cookies (crunchy)
1Beat eggs well. Add the milk, raisins and vanilla to the beaten eggs and let the mixture stand to soften the raisins.
2Cream the oil, sugar and brown sugar until light and fluffy.
3Add the egg mixture, oatmeal, and nuts (if using) and mix.
4Sift the flour, then measure. Add the salt, baking soda, and cinnamon, then add to the egg mixture. The dough will be stiff.
5Form pieces of dough into one-inch balls and place 2 inches apart on the prepared cookie sheet.
6Bake one cookie sheet at a time at 350°F for 12 to 15 minutes or until lightly browned.
7Remove the cookie sheet from the oven and place onto a cooling rack. Allow to set on the cookie sheet for about 5 minutes.
8Remove the cookies from the cookie sheet and place onto a cooling rack. Cool completely.
9Store in a tightly covered container.
42 | Cookies
Preheat oven: 350°F
Pan: Cookie sheet
Special instructions: Cut parchment paper to cover the cookie sheet. Move the oven rack to slightly above the middle of the oven.
Yield: 7 dozen 1½-inch cookies
Ingredients
2 cups sifted all‑purpose flour
1 ⅓ cup sugar
¼ tsp salt
½ tsp baking soda
1 tsp cinnamon
½ tsp cloves
½ cup oil
2 eggs
⅔ cup buttermilk
2 cups oatmeal, quick-cooking
1 cup raisins, optional
1 cup chopped nuts, optional
Cookies | 43
Oatmeal cookies (soft)
1Sift the flour, then measure add the sugar, salt, baking soda, cinnamon, and the cloves to the flour and sift into a large mixing bowl.
2Pour the oil onto the flour mixture and stir with a fork until the mixture is crumbly.
3Beat the eggs. Stir in the buttermilk.
4Add the egg mixture to the flour mixture and blend thoroughly.
5Add the oatmeal, raisins, and nuts (if using) to the dough and blend well.
6Cover the dough and refrigerate for 2 hours.
7Drop by level teaspoonfuls about 2 inches apart onto the prepared cookie sheet.
8Place the cookie sheet onto the oven rack previously moved to slightly above the center of the oven.
9Bake on cookie sheet at a time at 350°F for 10 to 12 minutes. These cookies are light in color without browned tops. Overbaking causes dryness.
10Remove the cookie sheet from the oven and place onto a cooling rack. Allow the cookies to set on the cookie sheet for about 5 minutes.
11Remove the cookies from the cookie sheet and place onto a cooling rack. Cool completely.
12Store in a tightly covered container.
Fruit bars
1Sift the flour, then measure. Add the baking soda, salt, cinnamon and nutmeg; sift together. Set aside.
2Cream the oil and sugar.
3Add the eggs one at a time, beating thoroughly after each addition.
4Grate the orange rind.
5Blend the grated orange rind and orange juice with the sugar mixture.
6Combine the flour with the sugar mixture and lightly mix.
7Add the raisins, the dried fruit, and nuts (if using). Blend well.
8Pour the batter into the prepared pan and spread evenly.
9Bake at 400°F for 15 to 18 minutes or until lightly browned.
10Remove the pan from the oven and place onto a cooling rack.
11While warm, cut the bars.
12Sprinkle with powdered sugar.
13Cool completely.
14Remove the cookie bars from the pan.
15Store in a tightly covered container.
44 | Cookies
Preheat oven: 400°F
Pan: 10 x 15 x 1-inch (a jelly roll pan or a half-sheet pan would work)
Special instructions: Oil the bottom and sides of the pan. Move the oven rack to slightly above the middle of the oven.
Yield: 5 dozen 1 x 2-inch bars
Ingredients
2½ cup sifted all‑purpose flour
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon
½ tsp nutmeg
⅓ cup oil
¾ cup sugar
2 eggs
2 oranges
½ orange juice
1 cup raisins
1½ dried fruit of your choice
½ cup chopped nuts, optional
Powdered sugar
Apple bars
1Grate the apples. Sprinkle with the ½ cup sugar. Set aside for 20 minutes.
2Sift the flour, then measure. Add the baking soda, salt, cinnamon and nutmeg; sift together. Set aside.
3Cream the oil and brown sugar.
4Add the eggs one at a time, beating thoroughly after each addition.
5Grate the orange rind.
6Blend the grated orange rind and orange juice with the sugar mixture.
7Combine the flour mixture with the sugar mixture and lightly mix.
8Add the apples and nuts (if using). Blend well.
9Pour the batter into the prepared pan and spread evenly.
10Bake at 400°F for 15 to 18 minutes or until lightly browned.
11Remove the pan from the oven and place onto a cooling rack.
12While warm, cut the bars.
13Sprinkle with powdered sugar.
14Cool completely.
15Remove the cookie bars from the pan.
16Store in a tightly covered container.
Cookies | 45
Preheat oven: 400°F
Pan: 10 x 15 x 1-inch (a jelly roll pan or a half-sheet pan would work)
Special instructions: Oil the bottom and sides of the pan. Move the oven rack to slightly above the middle of the oven.
Yield: 5 dozen 1 x 2-inch bars
Ingredients
2 cups coarsely grated apples
½ cup sugar
2½ cup sifted all‑purpose flour
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon
½ tsp nutmeg
⅓ cup oil
1 cup light brown sugar, firmly packed
2 eggs
2 oranges
½ orange juice
½ cup chopped nuts, optional
Powdered sugar
46 | Cookies
Preheat oven: 350 °F
Pan: 9 x 13 x 2-inch
Special instructions: Oil the bottom and sides of the pan. Move the oven rack to slightly above the middle of the oven.
Yield: 24 bars
Ingredients
1 cup sifted all‑purpose flour
½ tsp baking powder
⅛ salt
¼ cup oil
¾ cup sugar
1 oz unsweetened chocolate
3 eggs, separated
¼ cup milk
1 tsp vanilla
½ cup chopped nuts, optional
Cookies | 47
Cake brownies
1Sift flour, then measure. Add baking powder and salt; sift together. Set aside.
2Cream the oil and sugar.
3Melt the chocolate
4Stir the melted chocolate into the sugar mixture.
5Add the egg yolks, milk, and vanilla to the sugar mixture and blend thoroughly.
6Add the flour mixture in three portions, blending after each addition.
7Add the nuts (if using) and stir until just mixed.
8Beat the egg whites to the soft peak stage.
9Fold the egg whites into the batter. Begin folding from the outer edge of the bowl and cut down through the mixture; lift, and fold over the center. Rotate the bowl and occasionally scrape the batter from the sides of the bowl. Do not beat or stir.
10Carefully pour the batter into the prepared pan and spread evenly.
11Bake at 350°F for 30 to 35 minutes or until the edges of the bars pull away from the pan.
12Remove pan from the oven and place onto a cooling rack.
13While warm, cut the bars.
14Cool completely.
15Remove the bars from the pan. Store in a tightly covered container.
48 | Cookies
Preheat oven: 350°F
Pan: 8 x 8 x 2-inch
Special instructions: Oil the bottom and sides of the pan. Move the oven rack to slightly above the middle of the oven.
Yield: 16 2-inch bars
Ingredients
¼ cup oil
2 oz unsweetened chocolate
⅔ cup sifted all‑purpose flour
¼ tsp baking powder
⅛ tsp salt
2 eggs
1 cup sugar
1 tsp vanilla
½ cup chopped nuts, optional
Cookies | 49
Fudge brownies
1Combine the oil and chocolate in the top of a double-boiler over simmering water until chocolate is melted. Cool.
2Sift the flour, then measure. Add the baking powder and salt; sift together. Set aside.
3Beat the eggs. Gradually add the sugar and beat together.
4Add the cooled chocolate mixture to the sugar mixture.
5Blend in the vanilla. Stir well.
6Add the flour mixture and nuts to the sugar mixture. Stir well.
7Pour the batter into the prepared pan and spread evenly.
8Bake at 350°F for 30 to 35 minutes or until the bars pull away from the edges of the pan.
9Remove pan from the oven and place onto a cooling rack.
10While warm, cut the bars.
11Cool completely.
12Remove the bars from the pan.
13Store in a tightly covered container.
50 | Cookies
Cookies | 51
Preheat oven: 375°F
Pan: 8 x 8 x 2-inch
Special instructions: Oil the bottom and sides of the pan. Move the oven rack to slightly above the middle of the oven.
Yield: 16 2-inch bars
Ingredients
¾ cup sifted all‑purpose flour
2 T oil
2 eggs
¾ cup light brown sugar
1 tsp vanilla
½ cup chopped nuts, optional
Butterscotch squares
1Sift the flour, then measure into a medium mixing bowl.
2Add the oil to the flour and stir with a fork until the mixture crumbles.
3Beat the eggs. Gradually add the brown sugar and vanilla. Beat well.
4Add the sugar mixture to the flour mixture. Beat together. Do not over-mix.
5Stir in the nuts (if using) just until blended.
6Pour the batter into the prepared pan and spread evenly.
7Bake at 375°F for 20 to 25 minutes or until the bars pull away from the edges of the pan.
8Remove pan from the oven and place onto a cooling rack.
9While warm, cut the bars.
10Cool completely.
11Remove the bars from the pan.
12Store in a tightly covered container.
52 | Cookies
Quick Breads | 53
Quick Breads
Quick breads require much less time to prepare than yeast breads. Most quick breads are leavened by baking powder or baking soda or both. They contain no yeast.
Here is what it takes to make delicious quick breads every time:
54 | Quick Breads
Quick Breads | 55
Muffins
1Sift the flour, then measure. Add the salt, baking powder and the sugar. Set aside.
2Beat the egg by hand until the foamy stage. Add the milk and oil.
3Make a 'well' in the center of the flour. Add the egg mixture and stir just until the flour has been moistened. The batter will be lumpy.
4Scoop the batter with a tablespoon. Using a second spoon, push the batter into the prepared pans, filling them two-thirds full. Hold the spoon close to the muffin cup but do not drop the batter into the cup.
5Bake at 425°F for 20 to 25 minutes or until golden born.
6Serve warm.
Variations
Whole wheat. Substitute 1 cup unsifted whole wheat flour for 1 cup of the all‑purpose flour.
Blueberry. Add 1 cup fresh blueberries to the egg mixture. Frozen blueberries may be used if they are thawed, then drained before adding to the egg mixture.
Orange. Substitute 1 cup orange juice for the 1 cup milk. Add 1 T grated orange rind to the flour mixture.
Pimento-pepper. Add ¼ cup chopped pimento and ¼ cup chopped green pepper to the egg mixture.
Preheat oven: 425°F
Pan: 12 large
Special instructions: Prepare the pan by oiling the bottoms of the muffin cups. Do not use a mixer.
Ingredients
2 cups sifted all‑purpose flour
½ tsp salt
2 tsp baking powder
¼ cup sugar
1 egg
1 cup milk
¼ cup oil
56 | Quick Breads
Quick Breads | 57
Preheat oven: 425°F
Pan: Cookie sheet
Special instructions: Do not oil the pan. Do not sift the flour. Do not use a mixer.
Yield: 16 2-inch biscuits
Ingredients
2 cups all‑purpose flour, unsifted
1 T baking powder
¼ tsp salt
⅓ cup oil
⅔ cup milk
Biscuits
1Combine flour, baking powder and the salt.
2Blend in the oil by using a pastry blender to create small pieces the size of course corn meal.
3Stir in enough milk to make a soft dough using a fork. Stir as little as possible
4Place the dough onto a lightly floured surface and knead lightly about 8 to 10 times.
5Roll out the dough until it is about ½-inch thick.
6Cut into 2-inch rounds with a floured cutter
7Place ½ inch apart on an ungreased pan.
8Bake at 425°F for 8 to 10 minutes or until a light brown color.
9Remove from the oven.
10Serve warm or cold.
Traditional Biscuits
1Replace oil with ½ cup shortening.
2Increase milk to ¾–1 cup.
3Follow directions above.
58 | Quick Breads
Quick Breads | 59
Preheat oven: 425°F
Pan: Cookie sheet
Special instructions: Do not oil the pan. Do not use a mixer.
Yield: 6
Ingredients
2 cups whole wheat flour
1¼ cup all‑purpose flour
1 T baking powder
½ tsp salt
⅔ cup oil
1 cup milk
Quick whole wheat biscuits
1Combine the flours, baking powder, and salt by sifting or stirring until well blended.
2Add the oil and milk to the flour mixture, stirring until the dough forms a ball and leaves the sides of the bowl.
3Turn dough onto a lightly floured surface and knead for 20 strokes.
4Pat or roll the dough to ¾-inch thickness.
5Cut into 2-inch rounds or squares.
6Place onto an ungreased cookie sheet.
7Bake at 425°F for 10 to 12 minutes.
8Remove pan from the oven and place onto a cooling rack for a couple of minutes.
9Best served warm.
10Store covered at room temperature; may be frozen and reheated.
60 | Quick Breads
High country scones
1Stir the flour, baking powder, raisins, sugar, and salt together.
2Place the egg into a measuring cup. Add enough milk to make 1 cup total of a liquid mixture.
3Blend the flour mixture, the liquid mixture and the oil until a soft dough is formed.
4Turn out the dough onto a lightly floured surface.
5Roll to ½-inch thickness, then cut into triangles to make the scone shape.
6Place scones on cookie sheet.
7Carefully brush the scones lightly with the 2 T milk. Avoid splashing milk on the cookie sheet.
8Bake at 450°F for 12 to 15 minutes.
9Remove from the oven.
10Carefully remove the scones from the pan to a cooling rack.
11Optional: When cool, drizzle with powdered sugar glaze.
Quick Breads | 61
Preheat oven: 450°F
Pan: Cookie sheet
Special instructions: Oil the bottom of the pan. These burn easily due to the high oven temperature and the milk brushed onto the top of the dough before baking. Do not us a mixer.
Ingredients
2 cups all‑purpose flour
1 T baking powder
⅓ cup raisins
2 T sugar
¼ tsp salt
1 egg
⅔ to 1 cup milk
⅓ cup oil
2 T milk
Glaze
1¼ powdered sugar
2–4 T milk
Stir together until smooth. Add additional milk as needed until glaze is appropriate consistency.
62 | Quick Breads
Pancakes
1Sift the flour then measure. Add baking powder and salt to flour and sift into a medium mixing bowl. Set aside.
2Beat the eggs until the foamy stage. Add the sugar and beat a few seconds. Stir in the milk and oil.
3Pour the egg mixture into the flour mixture. Stir just enough to moisten the flour mixture.
4Pour ¼ cup batter onto the griddle. When the top of the pancake is well covered with bursting bubbles, turn the pancake.
5Turn only once.
6Serve hot.
Quick Breads | 63
Preheated griddle: 400°F
Yield: 8 5-inch or 14 3-inch
Ingredients
2¼ cups sifted all‑purpose flour
2 tsp baking powder
1 tsp salt
2 eggs
¼ cup sugar
1¾ cup milk (1/4 cup more for thinner pancakes)
¼ cup oil
¼ tsp vanilla, if desired
64 | Quick Breads
Quick Breads | 65
Preheat: Waffle iron
Yield: 4
Ingredients
2 cups sifted all‑purpose flour
3 tsp baking powder
¼ tsp salt
2 T sugar
2 eggs, separated
1¾ cup milk
⅓ cup oil
Waffles
1Sift the flour, then measure. Add the baking powder, salt, and sugar to the flour and sift into a medium-sized mixing bowl. Set aside.
2Combine the egg yolks, milk, and oil. Pour into the flour and stir just until the flour mixture is moistened.
3Beat the egg whites to the stiff peak stage. Egg whites should be moist and glossy. Fold the egg whites into the flour mixture.
4Bake 4 to 5 minutes in a hot waffle iron.
5Serve hot.
Variations:
Deluxe waffles
Belgian waffles (pictured)
Southern corn bread
1Sift the cornmeal, flour, baking powder, baking soda, salt and the sugar together into a medium-sized mixing bowl. Set aside.
2In a small bowl, beat the egg well using a fork. Stir in the buttermilk and the oil.
3Pour the egg mixture into the cornmeal mixture. Stir with a fork until the cornmeal mixture is just moistened.
4Quickly pour the batter into the prepared pan. Spread evenly.
5Bake at 425°F for about 25 minutes or until golden brown.
6Cut into squares.
7Serve hot.
66 | Quick Breads
Preheat oven: 425°F
Pan: 8 x 8 x 2-inch
Special instructions: Oil the bottom of the pan but not the sides.
Ingredients
1 ⅓ cup cornmeal
⅓ cup unsifted all‑purpose flour
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 T sugar
1 egg
¾ cup buttermilk
2 T oil
Quick Breads | 67
Preheat oven: 425°F
Pan: 8 x 8 x 2-inch
Special instructions: Oil the bottom of the pan but not the sides
Ingredients
1¼ cup sifted all‑purpose flour
¾ cup yellow cornmeal
2 T sugar
3 tsp baking powder
½ tsp salt
1 egg
⅔ cup milk
⅓ cup oil
Corn bread
1Sift the flour, then measure. Add the cornmeal, sugar, baking powder and salt to the flour and sift into a medium-sized mixing bowl. Set aside.
2In a small bowl, beat the egg well with a fork. Stir in the milk and oil.
3Pour the egg mixture into the flour mixture. Stir with a fork until the flour is just moistened.
4Quickly pour the batter into the prepared pan. Spread evenly.
5Bake at 425°F for 25 to 30 minutes or until golden brown.
6Cut into squares.
7Serve hot.
68 | Quick Breads
Preheat oven: 375°F
Pan: 9 x 9 x 2-inch
Special instructions: Butter the bottom of the pan, but not the sides.
Yield: 9 servings
Ingredients
Topping
½ cup sugar
⅓ cup unsifted all‑purpose flour
½ tsp cinnamon
¼ cup butter, softened
Batter
2 cups sifted all‑purpose flour
½ cup sugar
2½ tsp baking powder
⅛ tsp salt
2 eggs
½ cup milk
¼ cup oil
1½ cup blueberries (fresh or frozen)
Quick Breads | 69
Blueberry coffee cake
Topping
1Mix together the sugar, flour and cinnamon.
2Blend in the butter.
3Set aside until the batter is mixed.
Batter
1Sift the flour, then measure. Add the sugar, baking powder, and salt to the flour and sift into a medium-sized mixing bowl. Set aside.
2Beat the eggs until foamy. Add the milk and oil and beat together.
3Pour the egg mixture over the flour mixture and stir until just blended.
4Pour batter into the prepared pan. Sprinkle the blueberries over the top of the batter.
5Sprinkle with the topping.
6Bake at 375°F for 45 to 50 minutes.
7Remove from the oven and place onto a cooling rack.
8Serve warm.
70 | Quick Breads
Preheat oven: 400°F
Pan: 8 x 8 x 2-inch
Special instructions: Butter the bottom of the pan but not the sides.
Ingredients
Topping
½ cup light brown sugar, firmly packed
2 T flour
2 tsp cinnamon
½ cup chopped nuts
2 T unsalted butter, softened
Mix together the sugar, flour, cinnamon, and the nuts.
Blend in the butter. Set aside until the batter is mixed.
Batter
1½ cup sifted all‑purpose flour
1 tsp baking powder
⅛ tsp salt
¾ cup sugar
2 T oil
2 eggs
½ cup milk
1 tsp vanilla
Quick Breads | 71
Cinnamon-nut coffee cake
1Sift the flour, then measure. Add the baking powder, salt, and sugar to the flour and sift into a medium mixing bowl. Add the oil and stir with a fork until the mixture crumbles. Set aside.
2Beat the eggs until they are foamy. Stir in the milk and the vanilla.
3Add the egg mixture to the flour mixture and blend.
4Pour one-half of the batter into the prepared pan. Spread evenly over the bottom of the pan.
5Sprinkle with one-half of the topping
6Pour remaining batter into the pan and sprinkle the other half of the topping.
7Bake at 400°F for 30 to 35 minutes.
8Remove from the oven and place onto a cooling rack.
9Serve warm.
Preheat oven: 400°F
Pan: 8 x 8 x 2-inch
Special instructions: Butter the bottom of the pan, but not the sides
Yield: 9 servings
Ingredients
Topping
½ cup sugar
2 tsp cinnamon
2 T butter, softened
Mix the sugar and cinnamon
Blend in the butter. Set aside until the batter is mixed.
Batter
2 medium apples
1½ cup sifted all‑purpose flour
1 tsp baking powder
⅛ tsp salt
3/4 cup sugar
2 T oil
2 eggs
½ cup milk
1 tsp vanilla
72 | Quick Breads
Apple coffee cake
1Core, peel, and dice the apples. Set aside.
2Sift the flour, then measure. Add the baking powder, salt, and sugar to the flour and sift into a medium mixing bowl. Add the oil and stir with a fork until the mixture crumbles.
3Beat the eggs until foamy. Stir in the milk and the vanilla.
4Add the egg mixture to the flour mixture and blend.
5Pour one-half of the batter into the prepared pan.
6Evenly spread the apples onto the batter. Sprinkle with one-half of the topping.
7Pour the remaining batter into the pan and sprinkle with the remaining Topping.
8Bake at 400°F for 35 to 40 minutes.
9Remove from the oven and place onto a cooling rack.
10Serve warm.
Preheat oven: 350°F
Pan: 9 ½ x 5 ¼ x 2¾‑inch loaf pan
Special instructions: Oil the bottom and sides of the pan; cut parchment paper to fit the bottom of the pan, then oil the paper.
Ingredients
1½ cup sifted all‑purpose flour
1 tsp baking powder
¼ tsp salt
¾ cup sugar
¼ cup oil
½ cups chopped nuts
2 eggs
½ cup milk
Quick Breads | 73
Nut bread
1Sift flour, then measure. Add the baking powder, salt, and sugar to the flour and sift into a medium-sized mixing bowl.
2Add the oil and stir with a fork until the mixture is coarsely distributed
3Stir in the nuts, set aside.
4Beat the eggs until foamy. Add the milk and blend together.
5Add the egg mixture to the flour mixture. Mix just until blended.
6Pour batter into the prepared pan, evenly distributing it.
7Bake at 350°F for 45 to 60 minutes.
8Remove the pan from the oven. Immediately loosen the bread from the edge of the pan using a thin spatula.
9Remove the bread from the pan and place onto a cooling rack. Remove the paper. Cool completely.
10Store covered.
74 | Quick Breads
Preheat oven: 350°F
Pan: 9 ½ x 5 ¼ x 2¾‑inch loaf pan
Special instructions: Oil the bottom and sides of the pan; cut parchment paper to fit the bottom of the pan. Oil the paper and place into the pan.
Ingredients
2 cups sifted all‑purpose
1 tsp baking soda
¼ tsp salt
½ chopped nuts
¼ cup oil
¾ cup sugar
2 cups ripe bananas, mashed
2 eggs
Quick Breads | 75
Banana bread
1Sift the flour, then measure. Add the baking soda and salt to the flour and sift together.
2Stir the nuts into the flour mixture. Set aside
3Cream the oil and sugar.
4Beat the eggs until foamy. Add the eggs and bananas to the sugar mixture and blend.
5Add the flour mixture to the egg mixture in three additions. Mix after each addition until blended.
6Pour the batter into the prepared pan.
7Bake at 350°F for about 45 to 60 minutes or until the edges pull away from the sides of the pan.
8Remove the pan from the oven. Immediately loosen the bread from the sides of the pans by using a thin spatula.
9Remove the bread from the pan and place onto a cooling rack. Remove the paper. Cool completely.
10Store covered.
Preheat oven: 350°F
Pan: 9 ½ x 5 ¼ x 2¾‑inch loaf pan
Special instructions: Oil the bottom and sides of the pan; cut parchment paper to fit the bottom of the pan. Oil the paper and place into the pan.
Ingredients
½ pound pitted dates, finely cut
2 T butter
¾ cup boiling water
1¾ cup sifted all‑purpose flour
¼ tsp salt
1 tsp baking soda
½ cup sugar
1 cup shredded mild cheddar cheese (1/4 lb)
¾ cup chopped walnuts
2 eggs
76 | Quick Breads
Date-nut cheddar cheese loaf
1Place dates into a large mixing bowl. Add the butter.
2Pour the boiling water over the date mixture. Let stand about 5 minutes or until the butter is melted and the mixture has cooled.
3Sift the flour, then measure. Add the salt, baking soda, and sugar. Sift into a medium mixing bowl.
4Combine the cheese and the nuts. Add to the flour mixture.
5Beat the eggs until foamy. Pour the eggs onto the date mixture.
6Add the flour mixture and stir only until blended.
7Pour the batter into the prepared line.
8Bake at 350°F for 50 to 60 minutes or until the edges pull away from the sides of the pan.
9Remove the pan from the oven. Immediately loosen the bread from the sides of the pans by using a thin spatula.
10Remove the bread from the pan and place onto a cooling rack. Remove the paper. Cool completely.
11Store covered.
Preheat oven: 375°F
Pan: 9 ½ x 5 ¼ x 2¾‑inch loaf pan
Special instructions: Oil the bottom and sides of the pan; cut parchment paper to fit the bottom of the pan. Oil the paper and place into the pan.
Ingredients
1½ cups sifted all‑purpose flour
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup sugar
2 T oil
½ cup chopped nuts, optional
2 eggs
½ cup prune juice
⅔ cup prunes, finely cut
Quick Breads | 77
Prune bread
1Sift flour, then measure. Add the baking soda, baking powder, salt, and sugar to the flour and sift into a medium mixing bowl.
2Pour the oil over the flour mixture and stir with a fork until the mixture is crumbly.
3Mix in the nuts (if using). Set aside.
4Beat the eggs until foamy. Blend in the prune juice and the prunes
5Add the egg mixture to the flour mixture and stir just until blended.
6Pour the batter into the prepared pan.
7Bake at 375°F until the edges pull away from the sides of the pan.
8Remove the pan from the oven. Immediately loosen the bread from the sides of the pans by using a thin spatula.
9Remove the bread from the pan and place onto a cooling rack. Remove the paper. Cool completely.
10Store covered.
78 | Quick Breads
Quick Breads | 79
Cherry bread
1Sift the flour, then measure. Add the baking powder and salt to the flour and sift together.
2Stir the nuts (if using) into the flour. Set aside.
3Cream the oil and sugar.
4Beat the eggs until foamy. Blend into the sugar mixture and stir in the cherries.
5Mix the cherry juice, water, and almond extract.
6Add the flour mixture and cherry juice mixture alternately to the sugar mixture in three additions. Begin with the flour mixture.
7Stir just to blend after each addition.
8Pour the batter into the prepared pan.
9Bake at 375°F for 45 to 60 minutes or until the edges of the bread pull away from sides of the pan.
10Remove the pan from the oven and immediately loosen the bread from the sides of the pan using a thin spatula.
11Remove the bread from the pan and place onto a cooling rack. Remove the paper.
12Best served warm.
13Store covered.
Preheat oven: 375°F
Pan: 9 ½ x 5 ¼ x 2¾‑inch loaf pan
Special instructions: Oil the bottom and sides of the pan; cut parchment paper to fit the bottom of the pan, then oil the paper.
Ingredients
2¼ cup sifted all‑purpose flour
2 tsp baking powder
⅛ tsp salt
½ cup chopped nuts, optional
¼ cup oil
¾ cup sugar
2 eggs
½ cup maraschino cherries, cut into fourths
¼ cup maraschino cherry juice
¼ cup water
¼ tsp almond extract
80 | Quick Breads
Lemon bread
1Sift the flour, then measure. Add the baking powder, salt, and sugar to the flour and sift into a medium-sized mixing bowl.
2Add the oil and nuts to the flour mixture and set aside.
3Beat the eggs until foamy. Add the milk and blend together.
4Add the egg mixture and the grated rind to the flour mixture. Mix just until just blended.
5Pour the batter into the prepared pan.
6Bake at 375°F for 45 to 60 minutes or until the edges of the bread pull away from sides of the pan.
7Remove the pan from the oven. Immediately loosen the bread from the sides by using a thin spatula.
8Remove the bread from the pan and place onto a cooling rack. Remove the paper. Cool completely.
9Store covered.
Quick Breads | 81
Preheat oven: 375°F
Pan: 9 ½ x 5 ¼ x 2¾‑inch loaf pan
Special instructions: Oil the bottom and sides of the pan; cut parchment paper to fit the bottom of the pan. Oil the paper and place into the pan.
Ingredients
1½ cup sifted all‑purpose flour
1 tsp baking powder
⅛ tsp salt
¾ cup sugar
¼ cup oil
½ cup chopped nuts
2 eggs
½ cup milk
Grated rind of one lemon
82 | Quick Breads
Quick Breads | 83
Orange bread
1Sift the flour, then measure. Add the baking powder, salt, and sugar to the flour and sift into a medium-sized mixing bowl.
2Pour the oil over the flour mixture and mix with a fork until crumbly.
3Add the nuts to the flour mixture.
4Grate the rind of one orange, and mix into the flour mixture.
5Beat the egg until foamy. Add the milk, orange juice, and the marmalade. Stir slightly.
6Add the egg mixture to the flour mixture and mix until just blended.
7Pour the batter into the prepared pan.
8Bake at 375°F for 45 to 60 minutes or until the edges of the bread pull away from sides of the pan.
9Remove the pan from the oven. Immediately loosen the bread from the sides by using a thin spatula.
10Remove the bread from the pan and place onto a cooling rack. Remove the paper.
11Place the bread onto a cooling rack.
12Combine the orange juice and powdered sugar and stir completely to make a glaze.
13Brush the glaze over the top of the bread allowing the excess to flow away.
14Store covered.
Preheat oven: 375°F
Pan: 9 ½ x 5 ¼ x 2¾‑inch loaf pan
Special instructions: Oil the bottom and sides of the pan; cut parchment paper to fit the bottom of the pan. Oil the paper and place into the pan.
Ingredients
3 cups sifted all‑purpose flour
4 tsp baking powder
¼ tsp salt
⅓ cup sugar
¼ cup oil
½ cup chopped nuts
1 orange
1 egg
⅔ cup milk
½ cup orange juice
½ cup orange marmalade
¼ cup orange juice
¼ cup powdered sugar
84 | Quick Breads
Quick Breads | 85
Cake doughnuts
1Sift the flour, then measure. Add the baking powder, salt, nutmeg, and cinnamon to the flour. Sift together, then set aside.
2Beat the egg yolks and whole egg until foamy in a large mixing bowl. Gradually add the sugar.
3Blend the oil into the egg mixture. Add the flour and milk alternately beginning and ending with the flour. Stir just to blend. Do not over-mix.
4Set aside and let stand for 20 minutes.
5Place half of the dough on a well-floured surface. Knead lightly about 10 times. Roll the dough to a thickness of ⅓ to ½-inch.
6Cut the dough with a 2-inch doughnut cutter which has been dipped in flour.
7Drop doughnuts into the hot cooking oil. Fry only one layer of doughnuts as a batch. They will float to the top and the temperature of the oil drops when he doughnuts are placed into it. This temperature drop may allow too much oil to be absorbed into the doughnut. Always monitor the temperature of the oil and keep it at 360°F.
8Turn the doughnut often to obtain a golden-brown color and ensure the interior is cooked throughout—about 2½ minutes.
9Remove the doughnuts from the oil using long tongs, holding the doughnut over the oil to allow for dripping oil.
10Drain onto a cooling rack with paper towels beneath it.
11Roll in sugar or powdered sugar while warm or dip into a glaze.
Cooking temperature: 360°F
Special instructions: Use a deep-fat fryer or heavy saucepan with at least 3 inches of oil.
Yield: 2 dozen
Ingredients
4 cups flour
3 tsp baking powder
1 tsp salt
1 tsp nutmeg
½ tsp cinnamon
3 egg yolks
1 whole egg
1 c sugar
2 T oil
¾ cup milk
Variation: Chocolate doughnuts
Substitute ½ cup cocoa for ½ cup flour.
Sift the cocoa two times with the flour.
Orange-drop doughnuts
1Sift flour, then measure. Add the baking powder and salt to the flour and sift together. Set aside.
2Beat the egg and egg yolk in a medium mixing bowl until foamy. Gradually beat in the sugar.
3Blend in the oil and the orange rind mixture.
4Add the flour and orange juice alternately, beginning and ending with the flour. Stir just to blend after each addition. Do not over-mix.
5Using a teaspoon, drop six small portions of dough into the hot cooking oil. They will float to the top and the temperature of the oil drops when he doughnuts are placed into it. This temperature drop may allow too much oil to be absorbed into the doughnut. Always monitor the temperature of the oil and keep it at 365°F.
6Turn the doughnut often to obtain a golden-brown color and ensure the interior is cooked throughout—about 2 minutes.
7Remove the doughnuts from the oil using long tongs, holding the doughnut over the oil to allow for dripping oil.
8Drain onto a cooling rack with paper towels beneath it.
9Roll in sugar or powdered sugar while warm or dip into a glaze.
86 | Quick Breads
Cooking temperature: 365 to 370°F
Special instructions: Use a deep-fat fryer or heavy saucepan with at least 3 inches of oil.
Yield: 3-1/2 dozen 1-1/2 inch doughnuts
Ingredients
2¾ cup sifted all‑purpose flour
2 ¼ tsp baking powder
Grated rind of 2 oranges
½ cup orange juice
1 egg
2 egg yolks
½ cup sugar
2 T oil
88 | Altitude Adjusters
Altitude Adjusters
There are no fool‑proof formulas
Sometimes it takes repeated trials to convert your own recipes for Wyomingʼs high altitudes. Make one change at a time to arrive at recipe success. If the finished texture or appearance is not acceptable, try one change at a time, making the smallest adjustment first and working up to the largest until you like the results. Even with altitude adjustments, the end product may never be the same as if prepared at sea level. With that said, do not assume your sea‑level recipe will fail. Try it first. It may need no modification or only a little. The following altitude adjusters provide a place to start.
Altitude Adjusters | 89
General adjustments for baking—what, where, and why
|
Adjustment |
3,000 feet |
5,000 feet |
7,000 feet |
|---|---|---|---|
|
Reduce baking powder. For each teaspoon decrease: |
⅛ teaspoon |
⅛–¼ teaspoon |
¼ teaspoon |
|
Prevents excess rising that stretches cell structure, producing coarse, irregular texture causes dough to sink in the center results in low volume. |
|||
|
Reduce sugar. For each cup decrease: |
0–1 tablespoon |
0–2 tablespoons |
1–3 tablespoons |
|
Because of faster liquid evaporation, sugar solutions become more concentrated, affecting the texture. |
|||
|
Increase flour. For each cup add: |
0–1 tablespoon |
0–2 tablespoons |
2–4 tablespoons |
|
Flour strengthens the structure of baked goods. |
|||
|
Increase liquid. For each cup add: |
1–2 tablespoons |
2–4 tablespoons |
3–4 tablespoons |
|
Liquids evaporate faster in all cooking processes. |
|||
|
Increase oven temperature |
15–25°F |
15–25°F |
15–25°F |
|
Helps “set” the batter before the cells expand too much. Cookies may not need a temperature increase. |
|||
90 | Food Safety
Home Baking
Food Safety
Home baking is great fun, but it is also important to be safe in the kitchen. There are many potential hazards to be aware of, so here are some useful tips for keeping safe.
General kitchen safety
Store baking ingredients and equipment in such a way that they are easy to reach and will not fall on you.
Keep ingredients covered, preferably in a sealed container, to keep them fresh and free from contamination.
It’s a good idea to wear an apron, long sleeve shirt, and closed shoes when you are baking. This will keep your clothes clean and your feet safe from falling objects or spills. It’s also a good idea to keep your hair tied back away from your face to prevent it from falling into the food you are making.
Baking usually requires the use an oven and sometimes a stovetop. Be aware of the stovetop and the oven door if they are in use.
Turn handles of cooking utensils parallel to the stovetop and away from the edge of the stovetop to prevent accidental spillage.
Use dry gloves, mitts, or potholders to remove hot pots from the stovetop or baking pans from the oven.
Be careful of hot air when opening the oven door.
Carefully lift lids away from the body. This directs any steam away from you and prevents you from being scalded by hot steam.
Know where you are going to put a hot pot before you take it off the range. Have a stable, heat-resistant surface space cleared for hot items.
Food Safety | 91
Use cookware specially manufactured for use in a microwave. The FDA recommends using glass, ceramic, and plastic containers labeled for microwave use.
Use caution when removing items from the microwave, since some containers get very hot.
Slowly open containers that have been in the microwave, as steam can burn.
Wipe up spills on the floor immediately to avoid slipping.
Baking often requires the use of knives, beaters, mixers, and other implements and equipment that could be dangerous. Be aware when using sharp knives.
If you cut yourself, clean the wound, and apply a bandage and/or glove before continuing to bake.
Never put your hand into a mixer or any other equipment that is turned on or moving.
Make sure hands are dry before touching electrical switches and outlets.
Pets should not allowed in the kitchen.
Children and sick people should be kept out of the kitchen while baking.
Clean
Before baking and handling food, always wash your hands.
Immediately clean counters that have drips or spills of raw egg. Dispose of or change the cloth used.
Wash any bowls, utensils, and other surfaces that were used when baking with hot water and soap. The surfaces to be cleaned may extend beyond the immediate work area, because flour is powdery and tends to spread.
Frequently wash the hot pads used to handle baked goods.
Replace kitchen cloths and towels daily or more often.
Check that the oven and other cooking appliances are turned off before leaving the kitchen.
92 | Food Safety
Separate
Keep raw foods, such as flour or eggs, separate from other foods while preparing them to prevent cross-contamination before cooking. Flour is typically a raw product. This means it hasn't been treated to kill germs like E. coli. Harmful germs can contaminate grain while it’s still in the field or at other steps as flour is produced.
Store eggs and raw meat or poultry away from ready-to-eat food such as nuts, chocolate chips, or other ingredients you may consume without baking or cooking.
Crack eggs into a separate bowl to avoid shell in the batter.
Wash cutting boards and knives thoroughly (or use separate ones) if they are used for raw meat or poultry before chopping ready-to-eat ingredients such as nuts or fruit.
Separate the bowls, measuring cups, and utensils used for flour, eggs, raw dough/batter, or other perishables from dry ingredients and dry measuring tools.
Cool baked goods separately from mixing counter and tools to avoid cross-contamination. Cool products on clean wire cooling racks, not counter tops.
Store the finished baked goods in clean containers or new food-grade plastic bags or wrap.
Bake/cook
Never eat unbaked ingredients, dough, or batter. Raw dough can contain bacteria that cause foodborne illness. No licking spoons, beaters, or bowls! The bacteria are killed when food made with flour is cooked. This is why you should never taste or eat raw dough or batter.
Many icings contain egg whites. Make sure to use pasteurized egg whites or cook the egg whites before using them. Icings and frostings made with raw eggs should not be used.
Apply egg wash to unbaked dough immediately before baking; do not apply the wash to a baked product that will not be baked further.
Baked product should be cooked all the way through. Follow the recipe or package directions for cooking or baking at the proper temperature and for the specified time. Use a toothpick to check the center of pancakes, waffles, quick breads, and cakes for raw batter. Brown crust color does not mean the middle is done.
Food Safety | 93
Chill
Keep perishable ingredients (eggs, cheese, milk, and meat) refrigerated at 40°F or lower.
Never leave eggs out of the refrigerator for more than two hours. For room temperature eggs, leave out of refrigeration for 20 minutes or place in warm (120°F) water for five minutes.
Unbaked batter or dough, pies, cheese-filled breads or baked goods with perishable filling ingredients (eggs, custards, cheese, pizza, meats, casseroles, cream pies, and puffs) must be refrigerated after two hours at room temperature.
Cream, milk, and cream cheese are considered perishable items by the FDA. Make sure that all perishable items are kept in the refrigerator and once the fillings are added, keep the baked goods refrigerated as well. This includes baked goods such as cheesecakes, trifles, mousses; cream, custard, or meringue pies; and cakes and pastries with cream cheese fillings or icings, custard fillings or frostings, fruit fillings or toppings, whipped cream fillings or toppings, or those made meats or cheeses.
Items whose frosting is made with eggs, custard, whipped cream, or cream cheese can come out of the refrigerator and be brought to room temperature for up to one hour before enjoying. This will ensure both safety and a soft, yielding texture.
Baked goods frosted with store-bought, canned frostings are usually fine for about five days on the counter if properly covered.
Storage
When storing crisp cookies, humidity makes a big difference. If you live in a dry climate, store the cookies in a container or jar with a loose-fitting lid; if you live in a humid climate, cover them tightly.
Place items that do not contain raw dairy ingredients in an airtight container or wrap in plastic wrap and store at room temperature. Check them regularly for quality.
94 | Food Safety
Baked goods internal temperatures
At high altitude, reduce the following internal temperatures of the baked product by about 5°F to account for water's lower boiling point.
Breads
Insert the thermometer in the side of the bread. If the bread is in a loaf pan, insert it near the edge at a downward angle toward the center of the loaf.
Quick breads (breads, muffins, cornbread)200°F
Yeast breads200°–210°F
Soft breads and dinner rolls180°–190°F
Scones200°F
Sourdough breads200°–210°F
Cinnamon rolls190°–200°F
Cakes and cupcakes
The cooking process continues even after the cake is removed from the oven. As the cake cools, the residual heat on the surface slowly penetrates to the center.
Insert thermometer in the center of the cake.
Carrot cake205°–209°F
Clafouti (with fruit)160°F
Devil's food and red velvet cakes205°F
Molten chocolate cakes160°F
Pound cake210°–212°F
Tres leches cakes (also known as three milk cakes)200°F
Upside-down cakes190°–200°F
Cheesecake150°F
When the internal temperature of a cheesecake rises above 160°F while baking, it will crack. To prevent cracking and overbaking, remove the cheesecake from the oven when it reaches 150°F at the center.
Food Safety | 95
Pies
Insert thermometer a couple inches in from the edge of the pie.
Chocolate cream pie165°F
Custard and cream pies170°–175°F
Bake until the custard has set around edges but jiggles slightly in the center when tapped on the side with a wooden spoon.
Fruit and berry pies 175°F
Fruit pies should be juicy and bubbling all over, especially in the center. The pie needs to bubble if it contains a starch thickener, otherwise the starch will not thicken.
Pecan pie200°F
Pumpkin pie175°F
Sweet potato pie175°F
Meringue Pies160°–165°F
Puddings and Custards
Insert thermometer in the center. Begin checking temperature about 5 minutes before recommended time.
Bread pudding160°F
Crème brûlée170°–175°F
Baked custard160°F
Flan170°–175°F
(Sources: whatscookingamerica.net, the United States Department of Agriculture, and the United States Food and Drug Administration.)
B-427R (May 2017 edition)
Baking it Up: Tested Recipes and Tips for Baking at Altitude
Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Bret Hess, interim dean and director, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.
The University is committed to equal opportunity for all persons in all facets of the University's operations. All qualified applicants for employment and educational programs, benefits, and services will be considered without regard to race, color, religion, sex, national origin, disability or protected veteran status or any other characteristic protected by law and University policy.
