Throughout my life, I have worked in professional kitchens ranging from youth camps to guest ranches to restaurants, in a variety of roles, including working as a server, assistant cook, pastry chef, breakfast cook, and fill-in line cook on the sous chef’s day off! Listed below are a collection of recipes that have been tested by me at 7,000-9,200 ft. in elevation and are keepers in my book.

Molasses Wheat Sandwich Bread– A wholesome yeast bread with oats, molasses, and a 50-50 mixture of whole wheat and all purpose flour. Great for sandwiches.

Chocolate Chip Cookies– These are the Ultimate High Altitude Chocolate Chip cookies. Soft and gooey, they melt in your mouth, never fail, are never flat or greasy, and I always add the extra flour as recommended. I also substitute 1/4 c. of the AP flour called for in the recipe for whole wheat, it gives them great texture. I usually halve the recipe and bake 8 minutes and they are done in my oven.  A half recipe= 19 cookies for me.

Zucchini Bread– I have made this bread using the yellow summer squash from my garden to sell at the local Farmer’s Market and for myself personally, and it is a very good base recipe. I make some changes to suit my taste and make it healthier:  I omit the nuts, use only half the amount of vegetable oil and substitute unsweetened applesauce for the other half, and reduce the sugar by 1/4 c to a total of 2 cups. Bread will last on the counter for about 5 days, then I usually stick it in the fridge if any is left.

Colby Jack Beer Bread-This is one of my favorite quick breads. It must be served with honey butter, it is just not the same without it!  Instead of colby jack, I use a 50-50 combination of pepperjack and cheddar cheese, and a can of Bud Light. It goes great with chili.

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