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The High Plains Sifter: Retro-Modern Baking for Every Altitude (Part 6: Sweets a

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The High Plains Sifter

Part 6: Sweets and Frozen Treats

Retro-Modern Baking for Every Altitude

by Chris Reynolds

Photography by Chris Reynolds

Copyright 2015 by the author of this book Chris Reynolds. The book author retains sole copyright to his contributions to this book.

Recipe Developer: Chris Reynolds

Writer: Chris Reynolds

Graphic Design: Chris Reynolds

Food Stylist: Chris Reynolds

Photographer: Chris Reynolds

Chris Reynolds is a graduate of the Ballymaloe Cookery School in Shanagarry, Ireland and owner of Waiting For Gateau, a full-service culinary studio, specializing in high-altitude recipe development and testing; food styling and food photography.

1000 3rd Ave

Longmont, CO 80501

[email protected]

“When you wake up in the morning, Pooh,

“said Piglet at last, “what’s the first thing you say to yourself?”

“What’s for breakfast?” said Pooh. “What do you say, Piglet?”

“I say, I wonder what’s going to happen exciting today?” said Piglet.

Pooh nodded thoughtfully, “It’s the same thing,” he said.

- A. A. Milne, The House at Pooh Corner

Contents:

Introduction

Icy Delights:

High-Altitude Baking Notes for Ice Cream and Sorbet

Vanilla Ice Cream

Malted Vanilla Ice Cream

Chocolate Ice Cream

Chocolate-Peanut Butter Ice Cream

Cherry-Chocolate Ice Cream

Coffee Ice Cream

Strawberry Ice Cream

Toffee Ice Cream

Black Pepper Ice Cream

Mint-Chocolate Chip Ice Cream

Earl Grey-Chocolate Chip Ice Cream

Peach Ice Cream

Butter Pecan Ice Cream

Bourbon-Butter Pecan Ice Cream

Vanilla Frozen Custard

Malted Vanilla Frozen “Custard”

Coffee Frozen “Custard”

Coffee-Toffee Frozen “Custard”

Strawberry Frozen “Custard”

Fresh Peach Frozen “Custard”

Toffee Frozen “Custard”

Chocolate Frozen “Custard”

Mint-Chocolate Chip Frozen “Custard”

Peach Frozen “Custard”

Cherry Frozen “Custard”

Butter Pecan Frozen “Custard”

Bourbon-Butter Pecan Frozen “Custard”

Maple-Walnut Frozen “Custard”

Lavender-Honey Ice Cream

Eggnog Ice Cream

French Vanilla Ice Cream

Salted Caramel-Peanut Butter Ice Cream

Crunchy Peanut Butter Ice Cream

Peanut Butter-Chocolate Chip Ice Cream

Sour Cream-Chamomile Ice Cream

Sour Cream-Jasmine Ice Cream

Chocolate-Cinnamon Gelato

Hot Chocolate Gelato

Five-Spice Chocolate Gelato

Vanilla Gelato

Strawberry Gelato

Coffee Gelato

Fresh Fruit Sorbet

Lemon / Lime Sorbet

Margarita Sorbet

Orange Sorbet

Orange Blossom Sorbet

Grapefruit Sorbet

Mango Sorbet

Peach Sorbet

Honeydew Sorbet

Watermelon Sorbet

Kiwi Sorbet

Raspberry-Rose Water Sorbet

Green Apple-Sauvignon Blanc Sorbet

Raspberry-Merlot Sorbet

Gin and Tonic Sorbet

Vodka Tonic Sorbet

Pear-Tarragon Sorbet

Lychee-Ginger Sorbet

Chocolate Sorbet

Orange Sherbet

Lime Sherbet

Lemon Sherbet

Raspberry / Blackberry Sherbet

Cherry Sherbet

Mango-Coconut Sherbet

Peach-Coconut Sherbet

Fresh Berry Granita

Pineapple Granita

Peach-Sauterne Granita

Cranberry Granita

Cherry-Merlot Granita

Coffee Granita

Lemon / Lime Granita

Pink Grapefruit Granita

Champagne Granita

Sauternes-Lemon-Honey Granita

Chianti Granita

Profiteroles

Winter Holiday Profiteroles

Classic Ice Cream Sandwiches

Chocolate Charlotte Russe

Mocha Icebox Cake

Zebra Icebox Cake

Ice Cream Sauces…

Fresh Berry Sauce

Honey-Caramel Sauce

Bourbon-Caramel Sauce

Hot Fudge Sauce

Glossy Chocolate Sauce

 

Sweets & Treats:

High-Altitude Baking Notes for Candies

Triple-Layer Bars

Boozy Balls

Gingerbread-Hazelnut Rum Balls

Chocolate-Walnut Fudge

Firm Chocolate Fudge

Creamy Chocolate-Pretzel Fudge

Mocha-Almond Fudge

White Chocolate-Cookies and Cream Fudge

Mixed-Up Rocky Road Fudge

Peanut Butter-White Chocolate Fudge

Maple-Peanut Butter Fudge

Chocolate Truffles

Chocolate-Toffee Truffles

Holiday Ginger Truffles

Honey and Lime Truffles

S’mores Truffles

Chocolate-Peanut Butter Truffles

Earl Grey Truffles

Mexican Truffles

Crispy Hazelnut Truffles

Peanut Butter-Bacon Truffles

Southern Buttercrunch

Espresso Buttercrunch

Cappuccino-Walnut Buttercrunch

Peanut Butter Cup Bars

Nutella Bars

Salted Almond Bark

Black-Forest Bark

Halloween Bark

White Chocolate Pretzel Bark

White Chocolate Pretzel and Potato Bark

Candy Cane Bark

Coffee-Toffee Bark

Cranberry-Pistachio Bark

Texas Trash

Lemon-Lime Texas Trash

Chocolate Texas Trash

Peanut Butter White Chocolate Texas Trash

Chocolate Peanut Butter Texas Trash

Butterscotch Haystacks

Chocolate Haystacks

Pralines

Chocolate-Pecan Pralines

Maple-Walnut Pralines

Peanut Brittle

Mixed-Nut Brittle

Cinnamon-Raisin Peanut Brittle

Madras Peanut Brittle

Spicy Bacon Peanut Brittle

Maple Syrup Candy

Chewy Vanilla Caramels

Addictive Caramel Corn

Cracker Jack Popcorn

Peanut Butter Caramel Corn

Mootella

Candied Orange Peel

Crystallized Ginger

Spicy Low-Fat Granola

Chocolate Granola

Coconut-Sour Cherry Granola

Bacon-Cheddar Dog Bones

Peanut Butter Dog Bones

BBQ Dog Bones

Introduction (For the entire series)

From The Slopes To The Shore…

Are you tired? Are you tired of fancy (or not so fancy) baking books by fancy chefs with even fancier recipes that just don’t measure up to all that hype? Are you tired of recipe failures while on a ski holiday or just because you live above 3000 feet? Are you tired of passion fruit foams and green tea cookies when all you want is a chocolate chip cookie recipe that will work every single time? Do you need a pie for the long summer weekend; or a quick, yummy after school treat; or a simple cake with effortless style to make your neighbors jealous; or a truffle that will awaken the mad passionate desires of your lover and make them beg for more? Psssst, do you want a chocolate chip cookie now? No, I mean a really good chocolate chip cookie? Well, let’s make that chocolate chip cookie together. It’s easy and I can show you how.

Family Recipes From My Home To Yours…

Come with me on a family journey through baking where the luck of the Irish gives way to solid science and produces a collection of family baking favorites that your family will cherish for years to come. This debut collection from Irish-trained chef, Chris Reynolds, celebrates the landscape of his family’s baking tradition and contains 323 “master” recipes and 582 recipe variations. This cookbook is a wide-ranging, comprehensive collection chock-full of beloved classics like chewy gingerbread cookies, triple-chocolate brownies, jalapeno cheddar corn bread, shoofly pie, sour cream coffeecake, fresh peach ice cream, crunchy granola, and the best pizza crust ever. This is an inspired collection of classics and contemporary twists where we tease traditional flavours and let you know you’ve just had something special. Classics with attitude and altitude.

High-Altitude Baking that Really Works…

You’ll learn that it’s possible to serve a from-scratch comfort food classic like buttermilk biscuits on a weeknight when time is tight or a high-altitude cake on your skiing holiday that won’t fall flat. In addition to foolproof recipes, all the recipes were tested at high-altitude by the author, himself. Each high-altitude adjustment is precise to give success at 5200ft (Denver, Colorado). In addition, each chapter introduction gives insights into high-altitude baking and tips on adjusting your own recipes.

Retro-Modern???

Chris Reynolds is a professional baker trained at the Ballymaloe Cookery School in Ireland by the famed cooking teachers Darina and Rachel Allen. While he embraces an artisan philosophy, emphasizing the freshest organic ingredients, sound techniques, and from-scratch baking; he’s also well aware that stirring a caramel on the stove for 90 minutes is a drag. “I wanted recipes that people would embrace, enjoy and actually make. No one, not even me, is going make a cookie that requires me to stand at the stove for 90 minutes. That’s just not practical in our modern world.” This book embraces a “retro-modern” approach. Old-fashioned recipes are updated for modern life. That could mean streamlining the steps, using modern flavour combinations, using different techniques to give fool-proof results, or even scaling a recipe to feed a family of four.

A Photo of Every Recipe…

If the easy, care-free recipes don’t grab you, then the stunning full-colour photos of every recipe surely will. This book is a delight for the eyes as well as the palate. This is homey, doable baking at its best – a lively, in-depth portrait of a family who loves to bake. Pass me another truffle!

High-Altitude Baking Notes for Ice Creams, etc.

You are completely off the hook! I see that wry smile. This is another situation where if baking at altitude is intimidating, just make a dessert that isn’t affected by altitude.

I know, it isn’t baking. But, wouldn’t you be just a little sad if there wasn’t fresh, home-made ice cream or sorbet in your freezer. Trust me, it’s dead easy to make and your family and guests will be so very impressed.

But, here are a few little tips for success.

1) Chill your base. I know that it will be very tempting to making your ice cream or sorbet as soon as the base is finished. But, the colder the base is to start, the smoother the ice cream will be.

2) Freezing your base quickly will also make it creamier. If you’re using a ice cream machine with a freezer insert, make sure the insert has been frozen for 24 hours. Don’t fill your insert canister more then half full of the base. Remember: cold + fast + creamy.

3) While your ice cream or sorbet is churning, place the container you will put it in the freezer. This will prevent any unnecessary melting.

4) If you make lots of ice cream and sorbet in the summer, consider buying a second ice cream machine insert canister. You can freeze a large batch of base or make two different kinds back-to-back.

5) Alcohol inhibits freezing (remember that bottle of vodka in the freezer?). Don’t be tempted to add more alcohol than the recipe indicates. If you want more, serve it on the side.

Test It First…

When trying a new recipe written for sea-level, I always follow the directions as written and then evaluate the results. As you gain confidence and experience, you will be able to detect the “trouble spots” in each recipe and make some basic changes ahead of time.

Different types of baked goods need different adjustments and each recipe is unique. Sometimes, a recipe might only need one of these adjustments, sometimes, they will need them all. Always keep high-altitude notes in the margin of each recipe and you will begin to see patterns and tendencies.

All of the photographs in the book were baked and photographed at my home in Longmont, Colorado. If the recipes work in my high-altitude home, they should work in yours too.

Vanilla Ice Cream

Chilling the mixture overnight allows the flavours to blend and mellow. The colder the base is when you start, the smoother the ice cream will be.

2 cups heavy cream

1 cup half-and-half

3/4 cup granulated sugar

1/8 teaspoon salt

2 tablespoons light corn syrup

1 tablespoon vanilla extract

Combine all ingredients except the vanilla in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 170 degrees F.

Remove from heat and allow to cool slightly. Stir in the vanilla extract.

Pour the mixture into a container, cover and refrigerate mixture overnight.

Freeze the mixture in an ice cream freezer according to the manufacturer’s instructions. (Do not fill your ice cream freezer more than half full – you may need to freeze it in two batches.) The mixture will not freeze hard in the machine.

Once the volume has increased by half to three-quarters times, and reached a soft serve consistency (about 25-30 minutes), spoon the mixture into a covered container and let it harden in the freezer for at least 6 hours.

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.

Makes about 1 1/2 quarts

High Altitude (5200ft): No change.

Variations:

Malted Vanilla Ice Cream: Whisk in 1/3 cup malted milk powder along with the vanilla. Proceed as directed.

Chocolate Ice Cream: Reduce the sugar to 2/3 cup. Pour the hot cream mixture over 1 cup semisweet chocolate chips. Let the mixture sit for a few minutes before stirring to melt the chocolate and form a smooth mixture. Proceed as directed.

Chocolate-Peanut Butter Ice Cream: Reduce the sugar to 2/3 cup. Pour the hot cream mixture over 1 cup semisweet chocolate chips and 1/2 cup creamy peanut butter. Let the mixture sit for a few minutes before stirring to melt the chocolate and form a smooth mixture. Proceed as directed.

Cherry-Chocolate Ice Cream: Reduce the sugar to 2/3 cup. Pour the hot cream mixture over 1 cup semisweet chocolate chips. Let the mixture sit for a few minutes before stirring to melt the chocolate and form a smooth mixture. Place 1 1/3 cups halved pitted cherries, 1/4 cup water and 1/4 cup sugar in a small saucepan and cook over medium heat until syrupy, about 20 minutes. Refrigerate the cherries until cold. Proceed as directed. Strain the cherries and add them to your ice cream maker during the last 5 minutes of churning.

Coffee Ice Cream: Add 3 tablespoons instant coffee to the hot cream mixture. Proceed as directed.

Strawberry Ice Cream: Sprinkle1 1/2 cups sliced berries with 2 tablespoons of granulated sugar and let them sit for 30 minutes while the base is chilling. Mash the berries with a fork. Add the berries and the juice to the base to the ice cream base before freezing it in the machine. Proceed as directed.

Toffee Ice Cream: Stir 1 cup crushed toffee candies (with or without chocolate) into the frozen ice cream before placing it in the freezer. Proceed as directed.

Black Pepper Ice Cream: Add 2 tablespoon freshly ground black pepper into the half-frozen ice cream while it’s in the machine. Proceed as directed.

Mint-Chocolate Chip Ice Cream: Add 2 teaspoons of peppermint extract to the base before freezing. Stir 3/4 cup finely chopped Hershey’s Special Dark chocolate bars (or mini chocolate chips) into the frozen ice cream before you place it in the freezer. Proceed as directed.

Earl Grey-Chocolate Chip Ice Cream: Add 4 Earl Grey teabags to the hot cream mixture. Strain the mixture before freezing. Stir 3/4 cup finely chopped Hershey’s Special Dark chocolate bars (or mini chocolate chips) into the frozen ice cream before placing it in the freezer. Proceed as directed.

Peach Ice Cream: Sprinkle1 1/2 cups chopped peaches with 2 tablespoons of granulated sugar and let them sit for 30 minutes while the base is chilling. Mash the peaches with a fork. Add the peaches and the juice to the base to the ice cream base before freezing it in the machine. Proceed as directed.

Butter Pecan Ice Cream: Substitute dark brown sugar for the granulated sugar. Melt 1 tablespoon of unsalted butter in a sauce pan over medium heat. Add 1 cup chopped pecans and cook, stirring often, for 5-7 minutes until they are toasted; set aside. Add the pecans into the half-frozen ice cream while it’s in the machine. Proceed as directed.

Butter Pecan-Bourbon Ice Cream: Substitute dark brown sugar for the granulated sugar. Add 3 tablespoons bourbon to the ice cream base before chilling. Melt 1 tablespoon of unsalted butter in a sauce pan over medium heat. Add 1 cup chopped pecans and cook, stirring often, for 5-7 minutes until they are toasted; set aside. Add the pecans into the half-frozen ice cream while it’s in the machine. Proceed as directed.

Vanilla Frozen Custard

If you’d prefer not to use raw eggs, you can purchase pasteurized eggs in the shell at the market.

3/4 cup granulated sugar

2 large eggs plus 4 egg yolks

1/8 teaspoon salt

2 cups heavy cream

1 cup half-and-half

2 tablespoons light corn syrup

1 tablespoon vanilla extract

With an electric mixer, whip the sugar, eggs, and salt on high speed for 4-5 minutes until very pale, thick, and doubled in volume.

Whisk in the cream, half-and-half, corn syrup, and vanilla until combined. Transfer the mixture to a covered container and refrigerate for 8 hours or overnight. (This is a very important step. This is not only to make the base cold, but also to remove the air that has been whipped into the eggs.)

Freeze the mixture in an ice cream freezer according to the manufacturer’s instructions. (Do not fill your ice cream freezer more than half full – you may need to freeze it in two batches.) The mixture will not freeze hard in the machine.

Once the volume has increased by half to three-quarters times, and reached a soft serve consistency (about 25-30 minutes), spoon the custard into a covered container and let it harden in the freezer for at least 6 hours.

Makes about 1 1/2 quarts

High Altitude (5200ft): No change.

Variations:

Malted Vanilla Frozen “Custard”: Add1/3 cup malted milk powder along with the half-and-half. Proceed as directed.

Coffee Frozen “Custard”: Whisk 3 tablespoons instant coffee into the finished cream mixture before chilling it. Proceed as directed.

Coffee-Toffee Frozen “Custard”: Whisk 3 tablespoons instant coffee into the finished cream mixture. Proceed as directed. Stir in1 cup broken toffee bits to the frozen custard before placing it in the freezer.

Strawberry Frozen “Custard”: Sprinkle1 1/2 cups sliced berries with 2 tablespoons of granulated sugar and let them sit for 30 minutes while the base is chilling. Mash the berries with a fork. Add the berries and the juice to the base before putting it in the ice cream machine. Proceed as directed.

Fresh Peach Frozen “Custard”: Sprinkle1 cup chopped peaches with 2 tablespoons of granulated sugar and let them sit for 30 minutes while the base is chilling. Add the peaches and the juice to the base before putting it in the ice cream machine. Proceed as directed.

Cherry Frozen “Custard”: Place 1 1/3 cups halved pitted sweet cherries, 1/4 cup water and 1/4 cup sugar in a small saucepan and cook over medium heat until syrupy, about 20 minutes. Refrigerate the cherries until cold. Proceed as directed. Strain the cherries reserving the juice. Stir in 1/4 cup of the “juice” to your ice cream base and freeze as directed. Add the strained cherries to your ice cream maker during the last 5 minutes of churning.

Toffee Frozen “Custard”: Stir in 1 cup crushed toffee candies into the frozen custard before you place it in the freezer. Proceed as directed.

Chocolate Frozen “Custard” (Pictured): Heat the cream and half-and-half until just scalding. Pour the hot cream mixture over 1 cup semisweet chocolate chips. Let the mixture sit for a few minutes before stirring to melt the chocolate and form a smooth mixture. Refrigerate this mixture until cold before proceeding with the recipe. Reduce the sugar to 2/3 cup. Proceed as directed.

Mint Chocolate Chip Frozen “Custard”: Add 2 teaspoons peppermint extract to the custard base before freezing. Stir in 3/4 cup finely chopped Hershey’s Special Dark chocolate bars (or mini chocolate chips) into the frozen custard before you place it in the freezer. Proceed as directed.

Butter Pecan Frozen “Custard”: Substitute dark brown sugar for the granulated sugar. Melt 1 tablespoon of unsalted butter in a sauce pan over medium heat. Add 1 cup chopped pecans and cook, stirring often, for 5-7 minutes until they are toasted; set aside. Add the pecans into the half-frozen ice cream while it’s in the machine. Proceed as directed.

Butter Pecan-Bourbon Frozen “Custard”: Substitute dark brown sugar for the granulated sugar. Add 3 tablespoons bourbon to the ice cream base before chilling. Melt 1 tablespoon of unsalted butter in a sauce pan over medium heat. Add 1 cup chopped pecans and cook, stirring often, for 5-7 minutes until they are toasted; set aside. Add the pecans into the half-frozen ice cream while it’s in the machine. Proceed as directed.

Maple-Walnut Frozen “Custard”: Substitute pure maple syrup for the sugar. Proceed as directed. Stir in 1 cup chopped toasted walnuts into the frozen custard before you place it in the freezer.

(Chocolate “Custard”)

Honey-Lavender Ice Cream

Be sure to buy dried lavender flowers made for cooking that haven’t been sprayed with pesticides or perfumes. My grocery store hides it in the bulk spice section.

2 cups heavy cream

1 cup half-and-half

2 tablespoons dried lavender flowers

1/8 teaspoon salt

1/2 cup granulated sugar

1/4 cup wildflower honey

2 large eggs plus 4 egg yolks

1 tablespoon vanilla extract

Place the cream, hand-and-half, lavender flowers, and salt in a sauce pan over medium heat. Bring the mixture to a bare simmer and remove it from the heat.

Refrigerate the mixture and allow the lavender to steep for 2 hours. Strain the mixture to remove the lavender and refrigerate it until needed.

With an electric mixer, whip the sugar, honey and eggs on high speed for 4-5 minutes until very pale, thick, and doubled in volume.

Whisk in the cream mixture and vanilla by until combined. Transfer the mixture to a covered container and refrigerate for 8 hours or overnight. (This is a very important step. This is not only to make the base cold, but also to remove the air that has been whipped into the eggs.)

Freeze the mixture in an ice cream freezer according to the manufacturer’s instructions. (Do not fill your ice cream freezer more than half full – you may need to freeze it in two batches.) The mixture will not freeze hard in the machine.

Once the volume has increased by half to three-quarters times, and reached a soft serve consistency (about 25-30 minutes), spoon the mixture into a covered container and let it harden in the freezer for at least 6 hours.

Makes about 1 1/2 quarts

High Altitude (5200ft): No change.

Egg Nog Ice Cream

This is classic French custard ice cream. I make mine in the microwave oven to prevent burning and curdling. You can make the custard on the stove over medium heat, stirring constantly until it coats the back of the spoon. But, isn’t nice to know you can use your microwave for more than making popcorn?

2/3 cup granulated sugar

2 tablespoon light corn syrup

1/8 teaspoon salt

6 large egg yolks

1 cup half-and-half

2 cups heavy cream

2 teaspoons vanilla extract

2 teaspoons rum extract

2 teaspoons brandy extract

Whisk together the sugar, corn syrup, salt, and egg yolks in a large bowl until smooth.

Place the half-and-half and cream in a large microwave-safe bowl or 2-quart Pyrex measuring jug and microwave on HIGH for 2-3 minutes until it’s hot but not boiling.

Slowly pour the hot cream into the egg yolks, whisking constantly, until combined. Pour the mixture back into the microwave-safe bowl.

Microwave the mixture on HIGH for 20 seconds, then stir. Repeat the process 10-15 times (3-4 minutes) until the mixture thickens and coats the back of a spoon. (I know it’s a boring process but it will be worth it.)

Pour the custard through a strainer into a clean bowl. Stir in the vanilla, rum, and brandy extracts. Covered the container and refrigerate for 8 hours or overnight.

Freeze the mixture in an ice cream freezer according to the manufacturer’s instructions. (Do not fill your ice cream freezer more than half full – you may need to freeze it in two batches.) The mixture will not freeze hard in the machine.

Once the volume has increased by half to three-quarters times, and reached a soft serve consistency (about 25-30 minutes), spoon the mixture into a covered container and let it harden in the freezer for at least 6 hours.

Makes about 1 1/2 quarts

High Altitude (5200ft): No change.

Variations:

French Vanilla Ice Cream: Omit the rum and brandy extracts. Increase the vanilla to 1 tablespoon. Proceed as directed.

Salted Caramel-Peanut Butter Ice Cream

This ice cream gets it’s extra creaminess from peanut butter. It’s rather addictive. Be sure to use “regular” peanut butter and not all-natural. Oil leaching out into your ice cream would not be yummy.

3/4 cup creamy peanut butter

2/3 cup granulated sugar

2 tablespoon light corn syrup

1 cup whole milk

2 cups heavy cream

2 teaspoons vanilla extract

1/2 cup high-quality caramel sauce

1 teaspoon flakey sea salt, such as Maldons (optional)

Place the peanut butter, sugar, corn syrup, and milk in a sauce pan over medium heat. Whisk just until the milk is warmed and the peanut butter is melted and remove it from the heat.

Whisk in the cream and vanilla by until combined. Transfer the mixture to a covered container and refrigerate for 8 hours or overnight.

Freeze the mixture in an ice cream freezer according to the manufacturer’s instructions. (Do not fill your ice cream freezer more than half full – you may need to freeze it in two batches.) The mixture will not freeze hard in the machine.

Meanwhile, stir together the caramel sauce and salt.

Once the volume has increased by half to three-quarters times, and reached a soft serve consistency (about 25-30 minutes), spoon the mixture into a covered container, fold and swirl in the caramel sauce and let it harden in the freezer for at least 6 hours.

Makes about 1 1/2 quarts

High Altitude (5200ft): No change.

Variations:

Crunchy Peanut Butter Ice Cream: Fold in 1/2 cup chopped honey-roasted peanuts along with the caramel sauce. Proceed as directed.

Peanut Butter-Chocolate Chip Ice Cream: Omit the caramel sauce. Add 1/2 cup mini chocolate chips to the ice cream machine during the last 5 minutes of freezing. Proceed as directed.

Sour Cream-Chamomile Ice Cream

The flavours for this ice cream are delicate and floral. I didn’t want to mask the tang of the sour cream. This is exceptionally creamy and sophisticated. Yes, I was sophisticated once.

1 cup half-and-half

6 chamomile tea bags

2 cups sour cream

2 teaspoons vanilla extract

1/8 teaspoon salt

1 1/8 cup granulated sugar

2 tablespoons light corn syrup

Heat the half-and-half in a small sauce pan over medium-high heat just to boiling. Remove the pan from the heat and add the tea bags. Let the tea steep for 15 minutes. Remove the teabags and press out any liquid from them. Refrigerate the half-and-half until cold.

Whisk together the half-and-half and the remaining ingredients in a bowl until smooth. Cover the bowl and refrigerate for 2-4 hours or until completely cold.

Freeze the mixture in your ice cream machine according to your manufacturers instructions. The mixture will not freeze hard in the machine. Once the volume has increased by half to three-quarters times, and reached a soft serve consistency (about 25-30 minutes), spoon the mixture into a covered container and let it harden in the freezer for at least 8 hours.

Makes about 1 quart

High Altitude (5200ft): No change.

Variation:

Sour Cream-Jasmine Ice Cream: Substitute jasmine tea for the chamomile tea. Proceed as directed.

Chocolate-Cinnamon Gelato

I’m not sure how authentic this recipe is but it sure is delicious. The custard is thickened with cornstarch. It’s like frozen pudding.

1/2 cup granulated sugar

2 tablespoons corn starch

1/8 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon instant coffee

2 cups whole milk, divided

1 cup semisweet chocolate chips

1 teaspoon vanilla extract

1 cup chilled halt-and-half

1/2 cup English toffee bits (with or without chocolate)

Whisk the sugar, cornstarch, salt, cinnamon, and coffee together in a heavy medium saucepan until blended. Gradually add 1/4 cup milk and whisk until the cornstarch is dissolved. Whisk in the remaining 1 3/4 cups milk.

Whisk over medium-high heat until the mixture thickens and comes to a boil, about 5-7 minutes. Reduce the heat to medium and cook for one minute longer.

Remove the pot from the heat and add the chocolate chips. Let stand one minute; then whisk until the mixture is melted and smooth. Stir in the vanilla and cream and refrigerate the gelato mixture for 6 hours or overnight.

Freeze the gelato mixture in your ice cream maker according to your manufacturers instructions; adding the toffee bits in the last minutes of churning.

Once the gelato has reached a soft serve consistency (about 25-30 minutes), spoon the mixture into a covered container and let it harden in the freezer for at least 6 hours.

Makes about 1 1/2 quarts

High Altitude (5200ft): No change.

Variations:

Hot Chocolate Gelato: Add 1/2 teaspoon cayenne pepper along with the cinnamon. Proceed as directed.

Five Spice-Chocolate Gelato: Add 1 teaspoon Chinese Five Spice powder along with the cinnamon. Proceed as directed.

Vanilla Gelato: Omit the cinnamon, coffee, chocolate chips, and toffee. Increase the vanilla to 1 tablespoon; increase the sugar to 3/4 cup. Proceed as directed.

Strawberry Gelato: Follow the vanilla gelato recipe. However, just before freezing, Mash 1 1/2 cups sliced strawberries with 2 tablespoon granulated sugar. Allow the strawberries to sit for 30 minutes before whisking them into the gelato base before freezing.

Coffee Gelato: Follow the vanilla gelato recipe and add 2 tablespoons instant coffee with the cornstarch. Proceed as directed.

Fresh Berry Granita

Just like eating snow. Be careful when you “scrape” the ice with the fork so you don’t scratch your baking pan.

1 1/2 cups water

2/3 cups granulated sugar

4 cups fresh berries (blueberries, raspberries, strawberries, blackberries)

2 tablespoons lemon juice

In a small sauce pan, combine the sugar and water and bring it to a boil. Remove it from the heat and stir to dissolve the sugar.

Place the berries in a large bowl and pour the sugar syrup over them. Allow the berries to sit for 30 minutes.

In several batches, puree the mixture in a blender. Pour the puree through a strainer to remove any seeds and skins and stir in the lemon juice.

Pour the mixture into a 9×13-inch metal baking pan and place on a level shelf in the freezer. The mixture should only come about 1/4-inch up the side of the pan.

Freeze for 30 minutes. Remove the pan and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return the pan to the freezer and repeat the scraping every 30 minutes for 3-4 hours.

Once the mixture is thoroughly frozen, “fluff” the ice with a fork and allow the flakes to dry in the freezer for another 30 minutes before serving. Scoop into small bowls or glasses and top with sweetened whipped cream.

Makes 6-8 servings

High Altitude (5200ft): No change.

Variations:

Pineapple Granita: Substitute 4 cups peeled, cored, diced fresh pineapple for the berries. Proceed as directed adding the wine just before freezing.

Cranberry Granita: Use 2 cups of cranberries; increase the sugar to 2 cups; add 1/2 cup corn syrup; increase the water to 2 cups; omit the lemon juice; add 2 tablespoons orange juice. Place all ingredients in a sauce pan and bring to a boil over medium heat. Remove the pot from the heat, cover, and let sit for 30 minutes. Puree the mixture in the blender and strain. Proceed as directed.

Peach-Sauterne Granita: Substitute 4 cups peeled, sliced peaches for the berries; increase the sugar to 3/4 cup; in crease the water to 2 cups; add 1/2 cup Sauterne or other dessert wine. Proceed as directed adding the wine along with the lemon juice.

Cherry-Merlot Granita: Substitute 2 cups frozen, pitted sweet cherries for the berries; reduce the sugar to 1/2 cup; increase the water to 2 cups; reduce the lemon juice to 1 teaspoon; add 1 cup merlot wine. Proceed as directed adding the wine along with the lemon juice.

Coffee Granita

This is an odd mix of granita recipes but there is a little logic here…they all use a liquid other than fresh fruit. These are perfect on a hot summer night sitting on the front porch.

3 cups warm strong black coffee

2/3 cup granulated sugar

2 tablespoons coffee flavored liquor

grated zest of one lemon or orange

Combine all ingredients in a bowl and stir until the sugar dissolves.

Pour the mixture into a 9×13-inch metal baking pan and place on a level shelf in the freezer. The mixture should only come about 1/4-inch up the side of the pan.

Freeze for 30 minutes. Remove the pan and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return the pan to the freezer and repeat the scraping every 30 minutes for 3-4 hours.

Once the mixture is thoroughly frozen, “fluff” the ice with a fork and allow the flakes to dry in the freezer for another 30 minutes before serving.

whipped cream:

1 cup heavy cream, chilled

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

With an electric mixer, or by hand, whip the cream, sugar, and vanilla together on high speed for 2-3 minutes or just until soft peaks form.

Scoop the granita into small bowls or glasses and top with sweetened whipped cream.

Makes 6-8 servings

High Altitude (5200ft): No change.

Variations:

Lemon / Lime Granita: Omit the coffee; omit the coffee liquor; add 2 1/2 cups water; increase the sugar to 1 cup; add 1 cup (about 6 lemons) lemon/lime juice; add the grated zest of 2 lemons/limes. Stir all ingredients together until the sugar is dissolved. Proceed as directed.

Pink Grapefruit Granita: Omit the coffee; omit the coffee liquor; add 2 cups pink grapefruit juice; add 1 1/2 cups water; add the grated zest of 1 grapefruit. Stir all ingredients together until the sugar is dissolved. Proceed as directed.

Champagne Granita: Omit the coffee; omit the coffee liquor; reduce the sugar to 1/2 cup; add 1 teaspoon lemon juice; add 2 cups champagne (white or rose); add 1 1/2 cups water. Stir all ingredients together until the sugar is dissolved. No need to puree this mixture – just chill and proceed as directed.

Sauternes and Lemon Honey Granita: Omit the coffee; omit the coffee liquor; substitute 1/3 cup honey for the sugar; add 1 cup of sauternes wine; add 1 1/2 cups water. Stir all ingredients together until the honey is dissolved. No need to puree this mixture – just chill and proceed as directed.

Chianti Granita: Omit the coffee; omit the coffee liquor; add 2 cups of Chianti or other light-bodied red wine; add 1/4 cup orange juice; add 1 1/2 cups water. Stir all ingredients together until the sugar is dissolved. No need to puree this mixture – just chill and proceed as directed.

Fresh Fruit Sorbet

The vodka helps to keep the sorbet very smooth since it inhibits the mix from freezing too firm. If you’re sensitive to alcohol or serving this to children, you can leave it out.

3 cups fresh raspberries, blackberries, strawberries or blueberries

1/2 cup cold water

1 cup granulated sugar

2 tablespoons lemon juice

1/8 teaspoon salt

1 tablespoon vodka

Pulse all ingredients in a food processor for 1-2 minutes, until the sugar is dissolved.

Strain the mixture into a large bowl and refrigerate until completely chilled, about 3 hours.

Freeze the mixture in your ice cream machine following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream (about 25-30 minutes).

Transfer the sorbet to an airtight container and freeze until firm, about 4 hours.

Makes about 1 1/2 quarts

High Altitude (5200ft): No change.

Variations:

Lemon / Lime Sorbet: Omit the berries; increase sugar to 1 1/4 cups; increase water to 1 1/2 cups; add 1/2 cup fresh lemon/lime juice. Proceed as directed.

Margarita Sorbet: Omit the berries and vodka. Increase sugar to 1 1/4 cups; increase water to 1 1/2 cups; add 1/2 cup fresh lime juice; add 1 tablespoon tequila; add 1 tablespoon triple sec. Proceed as directed.

Orange Sorbet: Omit the berries; omit water; add 2 cups orange juice; add 1 tablespoon grated orange zest. Proceed as directed.

Orange Blossom Sorbet: Omit the berries; omit water; add 2 cups orange juice; add 1 teaspoons orange-blossom water. Proceed as directed.

Grapefruit Sorbet: Omit the berries; add 1 1/2 cups unsweetened grapefruit juice; add 1 tablespoon grated grapefruit zest. Proceed as directed.

Peach Sorbet (Pictured): Omit the berries; add 4 cups peeled, pitted, and diced peaches. Increase the water to 3/4 cup. Proceed as directed.

Mango Sorbet: Omit the berries; add 4 cups peeled, pitted, and diced mangos. Reduce the sugar to 3/4 cup. Proceed as directed.

Honeydew Sorbet: Omit the berries; add 4 cups peeled, seeded, diced honeydew melon. Proceed as directed.

Watermelon Sorbet: Omit the berries; add 4 cups watermelon; peeled, seeded, and diced watermelon. Proceed as directed.

Kiwi Sorbet: Omit the berries; add 4 cups peeled and diced kiwi. Reduce the sugar to 3/4 cup and increase the water to 1 cup. Proceed as directed.

Raspberry-Rose Water Sorbet: Add 1 teaspoon rose water to the mixture before freezing. Proceed as directed.

(Peach Sorbet)

Green Apple-Sauvignon Blanc Sorbet

This is a delightfully refreshing sorbet. While the recipe calls for sauvignon blanc, any crisp white wine will work. Try this with a viognier, pino grigio, or un-oaked chardonnay. The apples are cooked with the peels. If you make the peels as long as possible, they will be easier to “fish out” later.

1 1/4 pounds Granny Smith apples (about 3 large apples)

1 cup water

3/4 cup granulated sugar

3/4 cup sauvignon blanc wine

1/8 teaspoon salt

1 tablespoon lemon juice

Peel and core the apples (save the peel) and cut into 1-inch chunks. Heat the apples, apple peels, water, and sugar in a medium saucepan over medium-high heat. After the mixture boils, reduce the heat to low and simmer, covered, for 15 minutes; until the apples are very tender.

Remove the pot from the heat and “fish out” the apple peels with a fork or tongs. Discard the peels. Allow the mixture to cool for 15-20 minutes.

Place the apple mixture in a blender and puree until it’s completely smooth. (If the mixture is still warm, remove the top of the blender cover and place a clean kitchen towel over the blender opening to allow the steam to escape.)

Strain the puree with a sieve into a bowl. Add the wine, salt, and lemon juice and stir to combine. Cover the bowl and refrigerate for 2-4 hours.

Freeze the apple mixture in your ice cream machine according to your manufacturers instructions. The mixture will not freeze hard in the machine. Once the volume has increased by half to three-quarters times, and reached a soft serve consistency (about 20-25 minutes), spoon the mixture into a covered container and let it harden in the freezer for at least 8 hours.

Makes about 1 quart

High Altitude (5200ft): No change.

Raspberry-Merlot Sorbet

Just another way to get your daily serving of wine.

1 cup water

3/4 cup granulated sugar

1/8 teaspoon salt

3/4 cup merlot wine or other fruity red wine

1 1/2 cups fresh raspberries

1 tablespoon lemon juice

Heat the water, sugar and salt in a medium saucepan over medium heat; stirring occasionally until the sugar dissolves. Remove the pan from the heat and add the wine, berries and lemon juice.

Working in small batches, place the mixture in a blender or food processor and puree until smooth. (If the mixture is still warm, remove the top of the blender cover and place a clean kitchen towel over the blender opening to allow the steam to escape.)

Strain the puree with a sieve into a bowl. Cover the bowl and refrigerate for 2-4 hours or until completely cold. (The colder the mixture, the smoother the sorbet will be.)

Freeze the mixture in your ice cream machine according to your manufacturers instructions. The mixture will not freeze hard in the machine. Once the volume has increased by half to three-quarters times, and reached a soft serve consistency (about 25-30 minutes), spoon the mixture into a covered container and let it harden in the freezer for at least 8 hours.

Makes about 1 1/2 quarts

High Altitude (5200ft): No change.

Gin and Tonic Sorbet

This is like frozen summer to me. This is almost a savory sorbet and retains the sharp acidic flavour of the cocktail. Don’t be tempted to add more gin. The alcohol will prevent the mixture from freezing and you’ll just end up with a syrupy slush. If you want an added boost of gin flavour, pour a shot of gin over the sorbet when you serve.

2/3 cup granulated sugar

1/8 teaspoon salt

3 1/2 cups tonic water, divided

1/4 cup lime juice

1/4 cup lemon juice

grated zest of 1 lime

2 tablespoons dry gin

Place the sugar, salt, and one cup of tonic water in a non-reactive saucepan over low heat. Stir occasionally until the sugar is dissolved. Remove the pan from the heat and allow the mixture to cool.

Combine the sugar mixture, lemon juice, lime juice, zest and gin in a covered container. Chill the mixture for several hours until very cold.

Freeze the mixture in your ice cream machine according to your manufacturers instructions. The mixture will not freeze hard in the machine. Once the volume has increased by half and reached a soft serve consistency (about 20-25 minutes), spoon the mixture back into a covered container and let it harden in the freezer for at least 8 hours.

Makes about 1 1/2 quarts

High Altitude (5200ft): No change.

Variation:

Vodka Tonic Sorbet: Substitute vodka for the gin. Proceed as directed.

Pear and Tarragon Sorbet

If you want something gentle and refreshing on a summer’s day, this is perfect. If you’re short on time, feel free to substitute canned pears for the poached pears. After all, who wants to poach pears on a hot summer day?

4 large peeled, cored, chopped pears

1 1/4 cups cold water

1 cup granulated sugar

1/8 teaspoon salt

2 teaspoons dried tarragon

2 tablespoons lemon juice

1 tablespoon vodka

Combine the pears, sugar, salt, tarragon and water in a saucepan.

Bring to a simmer over low heat and poach for 10 minutes until very tender. Add the lemon juice and vodka. Pulse all ingredients in a food processor for 1-2 minutes, until very smooth.

Strain the mixture into a large bowl and refrigerate until completely chilled, about 3 hours.

Freeze the mixture in your ice cream machine following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream (about 25-30 minutes). Transfer the sorbet to a covered container and freeze until firm, about 8 hours.

Makes about 1 1/2 quarts

High Altitude (5200ft): No change.

Lychee-Ginger Sorbet

Lychees are a Southeast Asian fruit that taste like a cross between a grapefruit and a pear. At least, that’s my view. Many large markets will carry them in the international or Latin section. An Asian or Latin market will have them for sure.

2 cups water

1/2 cup granulated sugar

1/8 teaspoon salt

2-inch piece of ginger, thinly sliced

2 (20-ounce) cans whole seedless lychees in heavy syrup, undrained

2 tablespoons lime juice

1 tablespoon vodka

Combine the water, sugar, salt and ginger in a small saucepan and bring it to a boil over medium heat. Remove the pan from the heat and allow the ginger to steep for 30 minutes. Strain the mixture through a sieve into a bowl. Discard the solids.

Strain the lychees through a colander into a bowl, reserving 1/2 cup of the syrup. Place the lychees and the reserved syrup in a blender and process until smooth. Strain the lychee mixture through a sieve into a large bowl.

Add the ginger syrup, lime juice and vodka and stir to combine. Place the mixture in a covered container and refrigerate for 2 hours.

Freeze the mixture in your ice cream machine following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream (about 25-30 minutes). Transfer the sorbet to a covered container and freeze until firm, about 8 hours.

Makes about 1 1/2 quarts

High Altitude (5200ft): No change.

Variation:

Lychee-Jasime Sorbet: Add three jasmine teabags to the ginger syrup while it’s steeping. Proceed as directed.

Chocolate Sorbet

This isn’t exactly low-fat but it is lower in fat than regular ice cream. Besides that, it’s freakin’ delicious.

2 1/2 cups water

2/3 cup powdered sugar

2 tablespoons honey

3/4 cup cocoa powder (I used Hershey’s Special Dark)

1/8 teaspoon salt

1 cup semisweet chocolate chips

2 teaspoons vanilla extract

Heat the water, sugar, honey, cocoa powder and salt in a medium saucepan over medium heat; stirring occasionally until the sugar dissolves. Bring the mixture to a boil and whisk for 1 minute. Remove the pan from the heat and let it cool for 10 minutes.

Add the chocolate chips and vanilla extract to the pan and let it sit for 5 minutes. Slowly whisk until the chocolate is melted and the mixture is smooth.

Strain the mixture into a bowl. Cover the bowl and refrigerate for 2-4 hours or until completely cold. (The colder the mixture, the smoother the sorbet will be.)

Freeze the mixture in your ice cream machine according to your manufacturers instructions. The mixture will not freeze hard in the machine. Once the volume has increased by half to three-quarters times, and reached a soft serve consistency (about 25-30 minutes), spoon the mixture into a covered container and let it harden in the freezer for at least 8 hours.

Makes about 1 1/2 quarts

High Altitude (5200ft): No change.

Orange Sherbet

I love orange sherbet. It always reminds me of hanging out at the Lucky 7 Dairy Bar while in high school. They had the best sherbet on the planet…next to this one, of course .

1 cup granulated sugar

grated zest of one orange

1/8 teaspoon salt

2 cups orange juice

3 tablespoons lemon juice

2 teaspoons triple sec

2/3 cup heavy cream

In a large bowl, whisk the sugar, zest, salt, orange juice, lemon juice, and triple sec together until the sugar is dissolved. Chill for 1-2 hours.

In a separate bowl, whip the cream until soft peaks form.

Gently whisk the chilled orange juice mixture into the cream.

Immediately, freeze the mixture in your ice cream machine according to the manufacturer’s instructions, until it resembles soft-serve ice cream (about 25-30 minutes).

Transfer the sherbet to a covered container and freeze 6-8 hours until firm.

Makes about 1 quart

High Altitude (5200ft): No change.

Variations:

Lime Sherbet: Substitute lime zest for the orange zest; substitute 2/3 cup lime juice plus 1 1/2 cup water for the orange juice; omit the lemon juice and substitute vodka for the triple sec. Proceed as directed.

Lemon Sherbet: Substitute lemon zest for the orange zest; substitute 2/3 cup lemon juice plus 1 1/2 cup water for the orange juice; substitute vodka for the triple sec. Proceed as directed.

Raspberry / Blackberry Sherbet: Omit the orange juice, orange zest and triple sec. Cook 3 cups of raspberries or blackberries and 3/4 cup water with the sugar and salt in a sauce pan over medium heat. Simmer the mixture for 5-7 minutes. Allow the mixture to cool for 15 minutes. Add the lemon juice. Transfer the mixture to a blender and puree it until smooth. Strain the mixture into a bowl and chill for 1-2 hours. Proceed as directed.

Cherry Sherbet: Omit the orange juice, orange zest, and triple sec. Cook 3 cups fresh, pitted sweet cherries and 3/4 cup water with the sugar and salt in a sauce pan over medium heat. Simmer the mixture for 8-10 minutes. Allow the mixture to cool for 15 minutes. Add the lemon juice. Transfer the mixture to a blender and puree it until smooth. Strain the mixture into a bowl and chill for 1-2 hours. Proceed as directed.

Mango-Coconut Sherbet

I was afraid this would taste like sun tan oil (remember that?) but it just tastes like a tropical day swinging on a hammock. It’s super easy to make too. I haven’t tried this with other fruits, besides peaches, but I imagine it would be lovely.

2 cups peeled, cubed ripe mango

3/4 cup granulated sugar

1 tablespoon lime juice

1 13-ounce can coconut milk

1/8 teaspoon salt

sweetened, shredded coconut for garnish

Combine the mango, sugar, lime juice, coconut milk, and salt in a blender and process until smooth.

Pour the mixture into a bowl. Cover the bowl and refrigerate for 2-4 hours or until completely cold. (The colder the mixture, the smoother the sorbet will be.)

Freeze the mixture in your ice cream machine according to your manufacturers instructions. The mixture will not freeze hard in the machine. Once the volume has increased by half to three-quarters times, and reached a soft serve consistency (about 25-30 minutes), spoon the mixture into a covered container and let it harden in the freezer for at least 8 hours.

Sprinkled each serving with shredded coconut, if desired.

Makes about 1 1/2 quarts

High Altitude (5200ft): No change.

Variation:

Peach-Coconut Sherbet: Substitute ripe fresh peaches for the mango. Proceed as directed.

Profiteroles

Some profiterole recipes use milk, but I’ve found that water produces a much crisper crust. If you’d like, you can warm the pastry shells in a low oven just before filling with the ice cream…extra melty and saucy.

1 cup water

1/4 cup unsalted butter

1 tablespoon granulated sugar

1/8 teaspoon salt

1 1/4 cups all-purpose flour

1/2 teaspoon vanilla

3 large eggs plus 1 egg white

1 quart of your favorite ice cream

1 recipe Glossy Chocolate Sauce or

1 recipe Honey Caramel Sauce

Preheat the oven to 375° F. Line a sheet pan with parchment paper or a silicone baking mat.

In a sauce pan over high heat, bring the water, butter, sugar, and salt to a boil. Reduce the heat to low and add the flour, all at once. Stir vigorously until the flour is absorbed and the dough begins to form a ball.

Remove the pot from the heat and transfer the dough to a mixing bowl. Allow the dough to cool for 5-7 minutes.

With an electric mixer on low speed, beat in vanilla and the eggs one at a time. Make sure that each egg is fully mixed in before adding the next one. The dough should be smooth and glossy.

Scoop or spoon golf ball-sized mounds of dough, 2-inches apart on to the prepared sheet pan. Use a wet finger to tap down any “peaks” on the balls of dough as these might burn.

Bake for 30 minutes until golden brown. Turn off the oven and let them sit in the oven for 10 more minutes. Remove the pan from the oven and allow them to cool completely on the pan on a wire rack.

To serve: Once cooled, cut the profiteroles in half around the middle and scoop out any uncooked dough. Place the bottom on a serving plate and top with a scoop of ice cream. Replace the top piece of pastry and cover with your favorite sauce.

Makes about 16 profiteroles

High Altitude (5200 ft): Add 1 additional egg white.

Variation:

Winter Holiday Profiteroles: Add 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and a pinch of ground cloves along with the flour. Proceed as directed. Serve with store-bought eggnog ice cream.

Classic Ice Cream Sandwiches

This is my preferred way to eat ice cream. It reminds me of eating lunch in the elementary school cafeteria.

2 cups all-purpose flour

1/2 cup cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup unsalted butter, room temperature

1/4 cup vegetable oil

1 cup dark brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon instant coffee

1 quart of your favorite ice cream

Preheat the oven to 350˚ F. Line a sheet pan with parchment paper or a silicone baking mat. 

Whisk together the flour, cocoa powder, baking powder, and salt in a bowl; set aside.

With an electric mixer, beat the butter, vegetable oil, and sugar on medium speed until combined.  Mix in the eggs one at a time, vanilla extract, and instant coffee until smooth.  With the mixer on low speed, add the flour mixture to the eggs and mix just until combined and a soft dough forms.

Gather the dough into a 6-inch disk, cover with plastic wrap, and refrigerate until well chilled, at least 1 hour.

On a lightly floured surface, roll out the dough to about 1/8-inch thick. Use a cookie cutter to cut out as many pieces as you can, transferring the cut outs to the prepared baking sheet. Gather and re-roll the dough scraps as needed. If desired, use a wooden skewer to make a dotted pattern on the cookies.  

Bake 8-10 minutes. Let cool on the baking sheet a few minutes before transferring to a wire rack to cool completely.

To assemble the sandwiches, use an ice cream scoop to portion the ice cream between two of the cookies. If your ice cream is too hard to scoop, let it stand at room temperature for 10-15 minutes. Repeat until all the cookies are used. Place the sandwiches in the freezer. Wrap the sandwiches individually as desired. Keep frozen until ready to serve.

Makes about 12 3-inch sandwiches

High Altitude (5200ft): No change.

Chocolate Charlotte Russe

This is the first recipe I recall my sister making. It’s a frozen chocolate mousse cake. If you don’t want to make a cake, you can spoon the mousse into glasses and chill for 2 hours. The ladyfingers in the recipe are the soft sponge cake variety.

1 teaspoon unsalted butter, softened

1 tablespoon powdered sugar

1 3-ounce package ladyfingers (sponge cake)

1 cup semisweet chocolate chips

3 tablespoons cream or half-and-half

1/4 teaspoon salt

4 large eggs; separated

1/2 teaspoon vanilla extract

1/2 teaspoon instant coffee

1/4 cup granulated sugar

1 cup heavy cream; whipped to soft peaks

Butter the sides and bottom of an 8 or 9-inch springform pan. Sprinkle the pan with powdered sugar and swirl the pan to coat evenly. Separate the ladyfingers and line the sides of the pan. Arrange the remaining ladyfingers in a single layer to completely cover the bottom of the pan. Cut the ladyfingers to fit any odd spaces.

Melt the chocolate chips and cream together in a bowl placed over a pot of barely simmering water; stir until the mixture is smooth. Transfer the melted chocolate to a large bowl and add the egg yolks, one at a time, beating well after each addition. Stir in the vanilla and instant coffee, set aside.

With an electric mixer, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.

Gently fold the whipped cream and egg whites into the chocolate mixture until no streaks of white remain.

Pour the mixture into the prepared pan and freeze for 4 hours, until firm.

Makes one 9-inch “cake” (10-12 servings)

High Altitude (5200ft): No change.

Mocha Icebox Cake

Yes, I grew up calling it an “icebox”. I discovered this cake while living in the dormitory at Indiana University. I’m sure the dormitory just used Cool Whip. This version is a little fancier, but not by much. (If you are uneasy about building the cake “free-form”, you can line a loaf pan with plastic wrap and build your layers in the pan starting with mousse and ending with crackers. Just refrigerate and invert when it’s time to serve.)

2 cups heavy cream; divided

2 1/2 cups mini marshmallows

1 tablespoon instant coffee

2 teaspoons vanilla

1/8 teaspoon salt

1/2 cup semisweet chocolate chips

15 “squares” chocolate graham crackers

Heat 1/2 cup cream, marshmallows, instant coffee, vanilla, and salt in a small sauce pan over medium-low. Stir until the marshmallows are melted and the mixture is smooth.

Remove the pan from the heat and add the chocolate chips and stir until the chocolate is melted. Scrape the mixture into a bowl and let cool to room temperature, whisking occasionally, 20-25 minutes.

Whip the remaining 1 1/2 cups cream with an electric mixer until soft peaks form.

Fold 1 cup of the whipped cream into the chocolate mixture. Gently, fold the remaining whipped cream into the chocolate mixture until there are no streaks of white.

Find a platter that will fit 3 square graham crackers in a row.

Place a small dollop of the mousse on the bottom of 3 crackers and place them side-by-side on the platter. Spoon about 1/4 cup of the mousse on top of each cracker and spread it with an off-set spatula for form an even layer. Place 3 more cookies on top of the mousse, gently pressing them into the mousse, and repeat the layers until you have 5 layers of crackers. Frost the top and the sides of the “cake” with the remaining mousse.

Refrigerate the cake for 2 hours until the mousse beings to set. Loosely cover the cake with plastic wrap.

Makes 8 servings.

High Altitude (5200ft): No change.

Variation:

Zebra Cake: Omit the instant coffee; increase the vanilla to 1 tablespoon; substitute white chocolate chips for the semisweet chocolate chips. Proceed as directed.

Ice Cream Sauces…

Fresh Berry Sauce

3 cups raspberries, blackberries, or blueberries

1/4 cup granulated sugar

1/4 cup water

1/8 teaspoon salt

1 tablespoon lemon juice

Bring the berries, sugar, water, and salt to a simmer in a large sauce pan over medium heat, stirring occasionally, until the sugar is dissolved and the berries are heated through.

Transfer the mixture to the bowl of a food processor and process it’s until smooth. Strain the sauce to remove the seeds and skins. Stir in the lemon juice and chill the sauce before serving.

Makes 1 1/2 cups

Honey-Caramel Sauce

1/2 cup water

2 tablespoons honey

1 cup granulated sugar

1 cup heavy cream

1/8 teaspoon salt

1/2 teaspoon vanilla extract

Bring the water, honey, and sugar to a boil in a medium sauce pan over medium-high heat. After the sugar has dissolved, do not stir. Once the mixture begins to change color around the edges of the pan, you may gently swirl the pan to help the mixture cook evenly. Continue to boil the mixture until it’s a caramel color – about the color of straw.

Reduce the heat to low and carefully add the cream and salt. The mixture will bubble and hiss so be careful. Continue to stir until the sugar melts again and the sauce is smooth. Remove the sauce from the heat and add the vanilla. Let the sauce cool to room temperature, transfer to a covered container and refrigerate.

Makes 1 1/2 cups

Variation:

Bourbon-Caramel Sauce: Stir in 2 tablespoons bourbon or whiskey along with the vanilla.

High Altitude (5200ft): Since water boils at a lower temperature and evaporates quicker, the sugar will reach 300° F faster than at sea-level – just keep an eye on it.

Hot Fudge Sauce

1 2/3 cups semisweet chocolate chips

1/3 cup heavy cream

3 tablespoons unsalted butter

1/2 teaspoon instant coffee

1 teaspoon vanilla extract

1/3 cup cocoa powder

1/3 cup granulated sugar

3/4 cup light corn syrup

1/3 cup water or bourbon

1/4 teaspoon salt

Melt the chocolate, cream, and butter together in a small heat-proof bowl set over a pan of barely simmering water until smooth, stirring once or twice. Turn off the heat and whisk in the vanilla and cocoa powder until dissolved; set aside.

Warm the sugar, corn syrup, water, and salt in a medium saucepan over low heat without stirring until the sugar dissolves. Increase the heat to medium-high and simmer the mixture for 4 minutes, stirring frequently.

Turn off the heat and let the mixture cool for 3-4 minutes.

Whisk in the chocolate mixture until smooth. Serve warm. (To reheat the sauce, place it in the microwave for 1-2 minutes, stirring several times until it’s smooth.)

Makes 2 cups

Glossy Chocolate Sauce

1 1/4 cups semisweet chocolate chips

1/2 cup half-and-half

2 tablespoons unsalted butter

1/3 cup light corn syrup

1/2 teaspoon instant coffee

1/4 teaspoon salt

1 teaspoon vanilla extract

Combine all ingredients in a microwave-safe bowl and microwave on high for 30 seconds. Stir the mixture. Repeat 2-3 more times until the sauce is melted, smooth, and shiny. Serve warm or at room temperature.

Makes 2 cups

High-Altitude Baking Notes for Candy, etc.

I know, it isn’t baking. But, every once in a while we need something sweet or an easy treat for a kids party.

My family isn’t big on “proper” candy making. However, there are a several items that we’ve been making since I was young. But, these are very easy, retro recipes that don’t require candy-making know-how.

That said, there are a couple recipes that require a candy thermometer. Here’s my advice on that. Look for the following features…

- a digital model with a large number display

- an alarm is essential in my house

- a wide temperature range (so you can use it for your Thanksgiving turkey as well as candy.)

- a probe that can go in the oven (after you stab the turkey) is wonderful

My “Unofficial” High-Altitude Candy Rule:

I did find a “high-altitude candy rule” in my books. The rules all reduced the cooking temperature as you increased in altitude. I was dubious, as I always am. So, I put it to the test…

I took 1 cup of sugar and 1 cup of water and brought it to a boil with a candy thermometer. I tested a spoonful of sugar in a bowl of cold water every 5 degrees from 130° F to 180° F. I placed each ball of sugar on a sheet of parchment paper that was carefully labeled with each temperature. I found no difference. The balls of sugar matched the “standard” chart. So, I would make any candy recipe as written and only adjust it if necessary.

The Bad News:

Of course, the best thing to do when making candy at any altitude is to test the sugar mixture as it gets close to your target range. Just spoon a little of the hot sugar (please, be careful) into a bowl of cold water and test it with your finger once it sets. The trick is to do this fairly quickly since the mixture on the stove is still on the heat.

This process may seem tiresome and tedious, but it will save you the more tiresome and more tedious work of remaking your batch of candy. Don’t take the Candy Temperature Chart to heart. I have seen about a dozen versions of it and the temperatures are all slightly different. The stated temperatures are just a guideline. Trust me, if you’re going to make candy – even just once a year for the holidays – learn the test. Do it once, do it right.

There are plenty of good www-sites with video that show how to do the testing. Just search “how to test candy in cold water”.

Candy Temperature Stages:

Thread Stage = 225-235° F. The syrup drips from a spoon, forms thin threads in cold water (Glacé and candied fruits).

Soft Ball Stage = 240-245° F. The syrup easily forms a ball while in the cold water, but flattens once removed (Fudge and fondant).

Firm Ball Stage = 245-255° F. The syrup is formed into a stable ball in cold water, but loses its round shape once pressed (Caramel candies).

Hard Ball = 255-265° F. The syrup holds its ball shape in cold water, but remains sticky (Divinity and marshmallows).

Soft Crack Stage = 270-290° F. The syrup will form firm but pliable threads in cold water (Nougat and taffy).

Hard Crack Stage = 300-310° F. The syrup will crack if you try to mold it (Brittles and lollipops).

Caramel = 320-350° F The sugar syrup will turn golden to dark reddish-brown at this stage (Pralines).

Test It First…

When trying a new recipe written for sea-level, I always follow the directions as written and then evaluate the results. As you gain confidence and experience, you will be able to detect the “trouble spots” in each recipe and make some basic changes ahead of time.

Different types of baked goods need different adjustments and each recipe is unique. Sometimes, a recipe might only need one of these adjustments, sometimes, they will need them all. Always keep high-altitude notes in the margin of each recipe and you will begin to see patterns and tendencies.

All of the photographs in the book were baked and photographed at my home in Longmont, Colorado. If the recipes work in my high-altitude home, they should work in yours too.

Triple-Layer Bars

This tastes just like an Almond Joy candy bar. You’re going to want to make this over and over.

6 tablespoons unsalted butter, melted

1 1/4 cups graham cracker crumbs

1/4 cup granulated sugar

1 (14 ounce) can sweetened condensed milk

1/4 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon coconut extract (optional)

2 2/3 cups (7 ounces) sweetened flaked coconut

2 cups semi-sweet chocolate chips

1/2 cup peanut butter, creamy or crunchy

1/2 teaspoon cinnamon

Preheat oven to 350° F. Lightly spay a 9×13-inch baking pan with vegetable oil spray.

In a small bowl, mix together the melted butter, graham cracker crumbs, and sugar. Press the crumb mixture firmly on the bottom of the prepared pan.

In a small bowl, combine the condensed milk, salt, vanilla, and coconut extract. Sprinkle the coconut evenly over the crust. Pour the condensed milk mixture evenly over the coconut. Bake 25 minutes, until lightly browned.

Meanwhile, in a small saucepan over low heat, melt the chocolate, peanut butter, and cinnamon. Spread evenly over the hot coconut layer. Cool completely and refrigerate.

Makes 18 3×2-inch bars

High Altitude (5200ft): No change.

Boozy Balls

My grandma called these “Southern Truffles”. Hmm, another recipe with booze in it.

2 1/2 cups finely crushed vanilla wafer crumbs (about 48 cookies)

1 cup pecans, toasted and finely chopped

3 tablespoons cocoa powder

1/3 cup powdered sugar

1/4 teaspoon salt

6 tablespoons bourbon or whiskey

1/4 cup light corn syrup

chocolate sprinkles or powdered sugar for rolling

Mix the cookie crumbs, pecans, cocoa, powdered sugar, and salt together in a bowl. Combine the corn syrup and bourbon in a small bowl; add to the cookie mixture and stir to combine. Chill the mixture for 2 hours.

Use a 1 1/4-inch scoop to portion the ‘dough’ and roll into 1-inch balls. Roll the ball into either sprinkles or powdered sugar. Place on a parchment-lined sheet pan to set-up. Store in the refrigerator or cool place; serve at room temperature.

Makes about 30 balls

High Altitude (5200ft): No change.

Variation:

Gingerbread-Hazelnut Rum Balls: Substitute gingersnaps for the vanilla wafers; hazelnuts for the pecans; and rum for the bourbon. Reduce the cocoa powder to 1 tablespoon. Go crazy, any very crisp cookie and nut would work in this recipe.

Chocolate-Walnut Fudge

My mom used to make this on Valentines day when we were kids. The marshmallow fluff makes it extra creamy.

3 cups semisweet chocolate chips

1 14-ounce can sweetened condensed milk

1 7-ounce jar marshmallow cream

1/8 teaspoon salt

1 teaspoon vanilla extract

1/4 teaspoon baking soda

1 cup toasted, chopped walnuts

Lightly spray a 9×9-inch baking pan with vegetable oil spray.

Combine the chocolate chips, condensed milk, marshmallow cream, and salt in a heat-proof bowl set over a pot of simmering water. Stir the mixture until completely melted and smooth. Off the heat, stir in the vanilla, baking soda and walnuts.

Pour into the prepared pan and spread the fudge out to the edges. Refrigerate until firm, about 2 hours.

Makes about 36 pieces

High Altitude (5200ft): No change.

Variation:

Firm Fudge: If you prefer a firmer fudge, increase the chocolate chips to 4 cups. Proceed as directed.

Creamy Chocolate-Pretzel Fudge: Stir 2 cups roughly chopped thin pretzel sticks into the fudge before pouring it into the prepared pan. Proceed as directed.

Mocha-Almond Fudge: Add 2 tablespoons instant coffee and 1 teaspoon almond extract to the fudge mixture. Stir 2 cups chopped toasted almonds into the fudge before pouring it into the prepared pan. Proceed as directed.

White Chocolate Cookies and Cream Fudge: Substitute white chocolate chips for the semisweet chips and stir 2 cups coarsely crushed cream-filled sandwich cookies (about 18 cookies) into the fudge before pouring it into the prepared pan. Proceed as directed.

Mixed-Up Rocky Road Fudge: Stir 3/4 cup chopped dried cherries, 1/4 cup chopped crystallized ginger, and 2 cups mini marshmallows into the fudge along with the walnuts before pouring it into the prepared pan. Proceed as directed.

Peanut Butter-White Chocolate Fudge

What did we do before they invented sweetened condensed milk?

1 14-ounce can sweetened condensed milk

2 cups white chocolate chips

1/2 cup creamy peanut butter

1/8 teaspoon salt

1 teaspoon vanilla extract

3/4 cup chopped honey-roasted peanuts

Lightly spray a 9×9-inch baking pan with vegetable oil spray.

Combine the condensed milk, white chocolate chips, peanut butter and salt in a heat-proof bowl set over a pot of simmering water. Stir the mixture until completely melted and smooth. Off the heat, stir in the vanilla and peanuts.

Spoon the mixture into the prepared pan and spread the fudge out to the edges. Refrigerate until firm, about 4 hours.

Makes about 36 pieces

High Altitude (5200ft): No change.

Variation:

Maple-Peanut Butter Fudge: Add 1 1/2 teaspoons maple extract along with the vanilla.

Chocolate Truffles

If you want to dip these in chocolate, be my guest. I’m just lazy. I found that rolling them in plain cocoa powder was too biter for my taste. So, I mixed it with powdered sugar to balance things out.

2 cups semisweet chocolate chips

1/2 cup heavy cream

1/8 teaspoon salt

1 tablespoon unsalted butter, softened

2 tablespoons brandy

1/2 teaspoon instant coffee

1 teaspoon vanilla extract

1/4 cup cocoa powder

1/4 cup powdered sugar

Combine the chocolate chips, cream and salt in a heat-proof bowl set over a pan of simmering water. Stir the mixture until completely melted and smooth. Off the heat, stir in the butter, brandy, instant coffee, and vanilla.

Pour the mixture in a 9×13-inch baking pan and refrigerate until firm, about 3 hours.

Whisk the cocoa powder and powdered sugar together in a bowl. Using a small scoop or teaspoon, make dollops of the truffle mixture (you can roll them in your hand to get a perfectly round shape or just leave them “natural”) and roll them in the cocoa mixture to coat.

Place the truffles in a single layer in a covered container. Refrigerate until ready to serve.

Makes about 18 pieces

High Altitude (5200ft): No change.

Variations:

Chocolate-Toffee Truffles: Stir 1/2 cup crushed toffee bits into the truffle mixture after it has cooled for 20 minutes. Proceed as directed.

Holiday Ginger Truffles: Add 1/8 teaspoon ground allspice, 1/8 teaspoon ground cloves, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1 tablespoon of molasses to the warm chocolate and cream mixture. Proceed as directed.

Honey and Lime Truffles: Stir the grated zest of 2 limes and 1/4 cup honey into the truffle mixture before chilling. Proceed as directed.

S’mores Truffles: Substitute milk chocolate chips for the semisweet chocolate. After the ganache has cooled for 20 minutes, fold in 24 quartered (with a pair of scissors) mini marshmallows. Once the truffles are formed, roll them in 1/2 cup finely crushed graham crackers. Proceed as directed.

Chocolate-Peanut Butter Truffles: Omit the brandy and the instant coffee. Add 1/4 cup creamy peanut butter along with the chocolate and cream. Proceed as directed.

Earl Grey Truffles: Omit the brandy and the instant coffee.Heat the cream and steep 4 Earl Grey teabags in it for 15 minutes before adding the chocolate, etc. Proceed as directed.

Mexican Truffles: Omit the brandy and the instant coffee. Add 1 teaspoon ground cinnamon, 1/2 teaspoon ancho chili powder, and 1/4 teaspoon cayenne pepper to the cream/chocolate mixture. Proceed as directed.

Crispy Hazelnut Truffles: Omit the brandy and the instant coffee. Stir 3/4 cup crispy rice cereal and 1/2 cup finely chopped hazelnuts into the truffle mixture before refrigerating. Proceed as directed.

Peanut Butter-Bacon Truffles

This might sound a little crazy but it’s insanely GOOD!

1/3 cup powdered sugar

1/4 teaspoon salt

1/8 teaspoon cayenne pepper (optional)

3/4 cup honey-roasted peanuts

8 slices bacon, cooked very crisp; divided

1/2 cup creamy peanut butter

24 ounces dark chocolate candy coating (I used Wilton brand)

Process the powdered sugar, salt, cayenne pepper, peanuts, and 7 slices of the bacon in a food processor for 20-30 seconds until they are finely ground. Transfer the mixture to a small bowl.

Microwave the peanut butter on high power for 30-60 seconds until melted. Pour the melted peanut butter over the bacon mixture and mix well. Cover the mixture and chill for 3-4 hours.

Using a melon baller, (or small scoop) scoop out about 1 1/2 teaspoons of the bacon mixture and shape them into 3/4-inch balls. Place the balls on a parchment-paper lined sheet pan and chill for 45-60 minutes.

Meanwhile, chop the remaining bacon into enough small pieces to garnish the top of each truffle.

Place the chocolate candy coating in a microwave-safe bowl and microwave on high power for 2-2 1/2 minutes or until melted and smooth. (Follow the direction on the brand you choose.)

Dip the chilled bacon balls into the chocolate to coat and place them on a parchment paper-lined tray. Immediately, place a small piece of bacon in the top of each truffle.

Chill the truffles for 45-60 minutes before serving.

Makes about one dozen truffles

High Altitude (5200ft): No change.

Variation:

Keep It Easy: If you’re uneasy about dipping the truffles in melted chocolate, just roll them in a mixture of 1/3 cup powdered sugar and 1/3 cup unsweetened cocoa powder. Just sift the powdered sugar and cocoa together in a bowl and roll the peanut butter centers to coat. Keep refrigerated until you’re ready to serve.

Southern Buttercrunch

This toffee is rather easy to make. However, once sugar begins to caramelize, it can go from golden to burnt very quickly. Don’t answer the phone or send a text. Mind your sugar.

1/2 cup unsalted butter

1 cup granulated sugar

2 tablespoons light corn syrup

2 tablespoons water

1 1/2 cup chopped, toasted pecans, divided

1 teaspoon vanilla extract

1/8 teaspoon salt

1 1/3 cups finely chopped semisweet or milk chocolate (not chips)

Lightly spray a 9×13-inch baking pan with vegetable oil spray, set aside.

Combine the butter, sugar, corn syrup, and water in a sauce pan over medium-high heat. You can stir to combine the ingredients, but once the sugar has melted, stop stirring or you might cause the mixture to crystallize.

Place a candy thermometer in the pot and cook the sugar mixture to 300°-305° F and is a golden wheat colour. Once the sugar begins to caramelize around the edges of the pan, you may swirl the pot gently to promote even cooking.

Remove the pot from the heat and immediately stir in 3/4 cup of pecans, vanilla, and salt. Pour the mixture into the prepared pan and spread to cover the bottom of the pan.

Place approximately 3/4 of the chocolate in a heat-proof bowl set over a pot of barely simmering water. Heat the chocolate, stirring occasionally, until it is completely melted.

Remove the bowl of chocolate from the heat and add the remaining chocolate and stir the mixture until the chocolate is melted and completely smooth. Pour the chocolate over the toffee and smooth it out with an offset spatula.

Sprinkle the remaining pecans on top and use a clean spatula to gently press them into the melted chocolate. Place the pan in the refrigerator and let it set for 2 hours.

To serve, break the buttercrunch up into irregular pieces. Store the buttercrunch in the refrigerator.

Makes about 18 pieces

High Altitude (5200ft): Since water boils at a lower temperature and evaporates quicker, the sugar will reach 300° F faster than at sea-level – just keep an eye on it.

Variation:

Espresso Buttercrunch: Stir 2 teaspoons instant coffee into the sugar-butter mixture along with the vanilla. Proceed as directed.

Cappuccino-Walnut Buttercrunch: Stir 2 teaspoons instant coffee and 1/2 teaspoon ground cinnamon into the sugar-butter mixture along with the vanilla. Substitute walnuts for the pecans. Top the hot buttercrunch with 3/4 cup milk chocolate chips and 3/4 cup white chocolate chips. Allow the chocolate to sit for 5 minutes and then swirl the chocolates together to make a marble pattern. Proceed as directed.

Peanut Butter Cup Bars

My family has been making this for as long as I can remember. They taste exactly like the “real” thing. I tried to make “cups” out of the chocolate, but I just made a huge mess. Keep it easy, keep it sane.

1 1/2 cups fine graham cracker crumbs

1 1/2 cups powdered sugar

1 cup peanut butter, creamy or crunchy

1 cup unsalted butter, melted

1/2 teaspoon vanilla extract

1/2 teaspoon salt

2 cups semisweet or milk chocolate chips, melted

Lightly spray a 9×13-inch baking pan with vegetable oil spray, set aside.

Combine the graham cracker crumbs, powdered sugar, peanut butter, melted butter, vanilla, and salt in a large bowl and stir until thoroughly combined.

Pour the mixture into the prepared pan and spread it into an even layer.

Pour the melted chocolate chips over the peanut butter and spread it into an even layer with an offset spatula. Refrigerate the bars until set, about 2 hours.

Makes about 24 2×2-inch bars

High Altitude (5200ft): No change.

Variations:

Shape Up: For a “cup” shape, press the peanut butter mixture into a standard or mini muffin pan and top with the melted chocolate. Proceed as directed.

Nutella Bars: Substitute Nutella for the peanut butter. Proceed as directed.

Salted Almond Bark

Many recipes for barks just use chocolate chips. They are fine to use, but they don’t set up quite as nicely as real chocolate. The Maldon sea salt adds a fancy, gourmet touch. I’m all about the fancy.

12 ounces dark or milk chocolate bars (not chips), finely chopped

2 cups whole toasted almonds

1 teaspoon flaky sea salt (such as Maldons)

Place approximately 3/4 of the chocolate in a heat-proof bowl set over a pot of barely simmering water. Heat the chocolate, stirring occasionally, until it is completely melted.

Remove the bowl of chocolate from the heat and add the remaining chocolate and stir the mixture until the chocolate is melted and completely smooth.

Stir in the almonds and pour the chocolate into a 9×13-inch baking pan and spread it into an even layer with an offset spatula. Sprinkle the top with the sea salt.

Chill the pan until the chocolate is set, about 1 hour.

Break into random pieces. Store in an air-tight container.

Makes about 18 pieces

High Altitude (5200ft): No change.

Variations:

Black Forest Bark: Reduce the almonds to 1/2 cup. Add 2 cup dried cherries and 1/2 cup broken chocolate wafer cookies. Melt the chocolate as directed and pour it into the prepared pan. Sprinkle the almonds, cherries, and cookies evening over the surface of the chocolate. Lightly press the nuts etc into the chocolate with a spatula.

Halloween Bark: Omit the almonds. Melt the chocolate as directed and pour it into the prepared pan. Sprinkle the chocolate with 3 cups of chopped Halloween candy – any combination you choose. Lightly press the candy into the chocolate with a spatula.

White Chocolate Pretzel Bark

My grandfather’s next-door neighbor would make this and give it to him. Thank God for nice neighbors! I could eat this all day long.

12 ounces white chocolate bars (not chips), finely chopped

2 cups thin pretzel sticks, broken into 1-inch pieces

Place approximately 3/4 of the chocolate in a heat-proof bowl set over a pot of barely simmering water. Heat the chocolate, stirring occasionally, until it is completely melted.

Remove the bowl of chocolate from the heat and add the remaining chocolate and stir the mixture until the chocolate is melted and completely smooth. Pour the chocolate into a 9×13-inch non-stick baking pan and spread it into an even layer with an offset spatula.

Sprinkle the broken pretzels over the top of the chocolate and gently press them into the chocolate with a spatula. Chill the pan until the chocolate is set, about 1 hour.

Break into random pieces. Store in an air-tight container.

Makes about 18 pieces

High Altitude (5200ft): No change.

Variations:

White Chocolate Pretzel and Potato Bark: Reduce the pretzels to 1 cup. Add 1 cup crispy potato stick snacks along with the remaining pretzels. Proceed as directed.

Candy Cane Bark: Substitute crushed peppermint candies for the pretzels. Proceed as directed.

Coffee-Toffee Bark: Omit the pretzels. Stir 1 tablespoon freshly ground coffee into the chocolate before you pour it in the pan. Sprinkle 1 1/2 cups broken toffee (not chocolate covered) over the top of the chocolate. Proceed as directed.

Cranberry-Pistachio Bark: Substitute 1 cup dried sweetened cranberries and 1 cup chopped pistachio nuts for the pretzels. Proceed as directed.

Texas Trash

This is like chocolate “crack”. Crispy, crunchy, salty, sweet. Make this for your next party and you will be heralded as a god. This would be perfect for a Halloween party or a movie night.

2 cups crispy rice squares cereal

2 cups crispy corn squares cereal

2 cups crispy wheat squares cereal

1 cup thin pretzel sticks broken into 1-inch pieces

1 cup salted peanuts

1 cup candy-coated chocolate pieces

2 cups white chocolate chips

2 teaspoons vegetable shortening

2 cups powdered sugar

Place the cereal, pretzels, peanuts, and candy in a large bowl (or stock pot) and toss to combine.

In a heat-proof bowl set over a pan of barely simmering water, combine the white chocolate chips and the shortening. Stir gently until the chocolate is melted and smooth.

Pour the chocolate over the cereal mixture and toss to coat. Sprinkle the powdered sugar over the mixture and toss so that the sugar coats each piece. (Alternatively, you can put the powdered sugar in a large paper bag, add the cereal mixture and gently shake the bag to coat the pieces.)

Pour the mixture out onto parchment paper or waxed paper and allow the chocolate to set for 2 hours.

Store in an air-tight container.

Makes about 12 cups

High Altitude (5200ft): No change.

Variation:

Lemon-Lime Texas Trash: Omit the pretzels, peanuts and candy-coated chocolate pieces. Increase each of the cereals to 3 cups. Add the grated zest of 2 lemons and 2 limes to the white chocolate mixture while melting. Proceed as directed.

Chocolate Texas Trash: Substitute semisweet chocolate chips for the white chips. Whisk 2 tablespoons of cocoa powder into the powdered sugar. Proceed as directed.

Peanut Butter White Chocolate Texas Trash: Reduce the white chocolate chips to 1 2/3 cups. Omit the shortening. Melt 1/3 cup creamy peanut butter along with the chocolate chips. Proceed as directed.

Chocolate Peanut Butter Texas Trash: Omit the white chocolate chips and the shortening. Substitute candy-coated peanut butter pieces for the “m&ms”. Melt 1/3 cup creamy peanut butter along with 1 2/3 cup semisweet chocolate chips as directed. Whisk 2 tablespoons of cocoa powder into the powdered sugar. Proceed as directed.

Butterscotch Haystacks

This is just about the only thing chow mein noodles are good for.

2 1/2 cups crispy chow mein noodles (thin or flat)

1/2 cup thin pretzel sticks; broken into 1-inch pieces

1/2 cup dry roasted peanuts

1 cup butterscotch chips

3/4 cup peanut butter chips

1 3/4 teaspoons vegetable shortening

1/2 teaspoon vanilla extract

1/4 teaspoon salt

Line two sheet pans with parchment paper or silicone baking mats.

Combine the chow mein noodles, pretzels, and peanuts in a large bowl; set aside.

Melt the butterscotch chips, peanut butter chips, shortening, vanilla and salt together in a large bowl in the microwave, stirring often until smooth. Pour the melted mixture over the noodle mixture and gently fold until everything is evenly coated.

Drop by heaping spoonfuls onto the baking sheets. Allow to cool and set for 2 hours.

Makes about 16 treats

High Altitude (5200ft): No change.

Variation:

Chocolate Haystacks: Substitute semi-sweet chocolate chips for the butterscotch chips.

Pralines

Yes, you need a candy thermometer for this one. Once the candy is ready to drop on the sheet pan, work quickly before it sets up.

1 cup granulated sugar

1 cup light brown sugar

3/4 cup heavy cream

1/8 teaspoon salt

2 tablespoons unsalted butter

1 teaspoon vanilla extract

2 cups chopped toasted pecans

1/4 teaspoon ground nutmeg

Line two sheet pans with parchment paper or silicone baking mats.

Combine the sugar, brown sugar, cream, salt, and butter in a sauce pan over medium heat. Clip a candy thermometer onto the side of the pot. Bring the mixture to a boil and continue to boil, without stirring, until the temperature reaches 235° F.

Remove the pot from the heat and vigorously stir in the vanilla, nuts and nutmeg until the mixture thickens and the nuts are suspended in the mixture, about 2 minutes.

Immediately, drop spoonfuls of the mixture onto the prepared sheet pans. You will need to work quickly before the mixture sets up.

Let the pralines cool completely and enjoy.

Makes about 24 pieces

High Altitude (5200ft): No change.

Variations:

Chocolate-Pecan Pralines: Proceed as directed. Once the pralines are set, melt 2/3 cup semisweet chocolate chips in a bowl set over a pan of barely simmering water – stirring gently until melted and smooth. Spoon some melted chocolate over each praline and chill them until set.

Maple-Walnut Pralines: Substitute maple syrup for the granulated and brown sugars; substitute chopped walnuts for the pecans. Proceed as directed.

Peanut Brittle

Hmmm, another use for bacon. This is so easy to make. Just be very careful around hot sugar. A sugar burn is the worst. Trust me, I know.

1 1/4 cup granulated sugar

1/4 cup water

1/4 cup light corn syrup

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 teaspoon baking soda

1/8 teaspoon salt

2 cups salted, roasted peanuts

Lightly spray a 9×13-inch baking pan with vegetable oil spray, set aside.

Combine the sugar, water, corn syrup, and butter in a 3-quart saucepan over medium heat. You can stir to combine the ingredients, but once the sugar has melted, stop stirring or you might cause the mixture to crystallize.

Place a candy thermometer in the pot and cook the sugar mixture to, at least, 300°-305° F and it’s a light golden colour. Once the sugar begins to caramelize around the edges of the pan, you may swirl the pot gently to promote even cooking.

Remove the pot from the heat and immediately stir in the vanilla, baking soda, and salt. (The mixture will bubble up, so be careful.) Stir in the peanuts and pour the mixture into the prepared pan and spread with an offset spatula so that the peanuts are in a single layer – it will not fill up the entire pan.

Allow the brittle to harden and then break it up.

Makes about 4 cups

High Altitude (5200ft): No change.

Variations:

Mixed-Nut Brittle: Substitute 2 cups of mixed nuts for the peanuts. Proceed as directed.

Cinnamon-Raisin Peanut Brittle: Add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves along with the vanilla. Add 1/2 cup raisins along with the peanuts. Proceed as directed.

Madras Peanut Brittle: Add 1 teaspoon Madras curry powder along with the vanilla. Proceed as directed.

Spicy Bacon Peanut Brittle: Add 1/2 teaspoon cayenne pepper along with the vanilla. Add 1/2 cup chopped, crisply cooked bacon (about 6 slices) along with the peanuts. Proceed as directed.

Maple Syrup Candy

I used to stock up on this confection every time we would visit my grandparents in Vermont. I used a candy mold here, but a mini muffin pan would work just as well.

2 cups pure maple syrup

1 tablespoon unsalted butter

Lightly spray two mini muffin pans (or your favorite candy molds) with vegetable oil spray.

Combine the maple syrup and butter in a 3-quart saucepan over medium heat. Stir the mixture just enough to incorporate the butter into the syrup.

Clip a candy thermometer onto the side of the pot and bring the mixture to a boil. Reduce the heat to low and continue to boil, without stirring, until the temperature reaches 235° F.

Remove the pot from the heat and allow it to cool for 3 minutes. Stir the mixture vigorously with a wooden spoon for 3-5 minutes until the mixture lightens in colour and thickens slightly but is still pourable (light heavy cream).

Immediately, pour the syrup into the prepared molds and allow them to set for 30 minutes.

Makes about 24 pieces

High Altitude (5200ft): No change.

Chewy Vanilla Caramels

Caramels can be very finicky to make but they taste amazing.

1/2 cup unsalted butter

2 cups granulated sugar

1 cup light corn syrup

1 14-ounce can sweetened condensed milk

1/8 teaspoon salt

1 teaspoon vanilla extract

2 teaspoons flaky sea salt (optional)

Line a 8×8-inch baking pan with a foil sling and lightly spray it with vegetable oil spray, set aside.

Melt the butter in a 3-quart saucepan over medium heat. Add the sugar, corn syrup, sweetened condensed milk, and salt. You can stir to combine the ingredients, but once the sugar has melted, stop stirring or you might cause the mixture to crystallize.

Once the mixture has started to boil, reduce the heat to low and place a candy thermometer in the pot. Gently stir the mixture to prevent the bottom from scorching. A silicone spatula is perfect for the job.

Cook until the temperature reaches 248-250° F .

Immediately stir in the vanilla and pour the mixture into the prepared pan.

Let the caramel cool for 5-10 minutes before sprinkling the top with the sea salt. Allow the caramel to cool at room temperature for 4 hours.

Once the caramels have set, remove them from the pan using the foil sling. Spray a sharp knife with vegetable oil spray and cut the caramels into 1/2-inch squares. Wrap the squares with waxed paper or cellophane candy wrappers from the craft store.

Makes about 120 pieces

High Altitude (5200ft): No change.

Variation:

Shape It Up: To get round discs, carefully pour the caramel into greased mini muffin pans. To release the caramels, slid the point of a small knife down the side of the cup and the caramel should pop out.

Addictive Caramel Corn

For a lightly-coated caramel corn, increase the popcorn to 14 cups. For extra crunch and coating, decrease the popcorn to 10 cups.

12 cups cooked popcorn (about 2/3 cup kernels)

1/2 cup unsalted butter

1/2 cup granulated sugar

1/2 cup dark brown sugar, packed

1/2 teaspoon salt

1/4 cup light corn syrup

1 teaspoon vanilla extract

1/2 teaspoon baking soda.

Preheat the oven to 200° F. Lightly spray a large roasting pan with vegetable oil spray.

Place the 12 cups popped corn in a large bowl. (Note: Feel free to use 2 bags of microwave popcorn. That will yield 16 cups.)

Combine the butter, sugar, brown sugar, salt, and corn syrup in a 2-quart saucepan over medium heat. You can stir to combine the ingredients, but once the sugar has melted, stop stirring. Simmer the sugar mixture for 6 minutes.

Off the heat, carefully stir in the vanilla extract and the baking soda. The mixture will foam up a bit.

Pour the caramel mixture evenly over the popcorn and gently stir to coat.

Place the coated popcorn in the prepared roasting pan and bake for 1 hour, stirring every 15 minutes. Once cooked, spread the popcorn out on one or two sheet pans to finish drying.

As soon as the popcorn is completely cool and dry, store it in an air-tight container.

Makes about 12 cups

High Altitude (5200ft): No change.

Variations:

Cracker Jack Popcorn: Reduce the popcorn to 10 cups and toss in 2 cups Spanish peanuts before pouring on the caramel sauce. Proceed as directed.

Peanut Butter Caramel Corn: Stir in 1/3 cup creamy peanut butter along with the vanilla. Proceed as directed.

Mootella

While living in Ireland, all the other students thought I was crazy for dipping cookies in my Nutella. Crazy like a fox! This is my version of chocolate-hazelnut spread.

1 1/2 cups chopped, toasted hazelnuts* (7oz)

1 14-ounce can sweetened condensed milk

1 1/2 cups milk chocolate chips

1/3 cup whole milk

1/8 teaspoon salt

1/2 teaspoon vanilla extract

Place the toasted hazelnuts in a food processor and process them until it forms a thick paste – like peanut butter. This may take 2-3 minutes of continuous processing. Periodically, scrape down the bowl of the food processor.

Add the sweetened condensed milk and process until smooth.

In a bowl set over a pan of barely simmering water, combine the chocolate chips, milk, salt, and vanilla. Stir until the chocolate is melted and the mixture is smooth.

With the food processor running, pour the warm chocolate mixture down the feed tube and process until smooth.

Place the paste in a jar or covered container and refrigerate until it is thick and spreadable.

*I was lucky enough to find chopped hazelnuts at the market. To toast the nuts, spread them out on a sheet pan and toast in a 325° F oven for 10-12 minutes until fragrant and light golden brown.

Makes about 3 cups

High Altitude (5200ft): No change.

Candied Orange Peel

If you can’t find superfine sugar at your local market, just process granulated sugar in a food processor until finely ground. I know that this is a long process, but it’s well worth it. Most of the time involved is just letting them dry.

3 navel oranges

2 cups granulated sugar

1 cup water

1/3 cup light corn syrup

2 cups superfine sugar, for coating

Cut the oranges into quarters. Remove the pulp, leaving as much of the pith on the peel as possible. Place the peels in a medium saucepan and cover with cold water. Bring the water to a boil then drain the water. Repeat this process 2 more times until the peel can be easily pierced with a knife. Drain thoroughly.

Combine the sugar, water, and corn syrup in a heavy saucepan and bring to a boil over high heat. Add the orange peels and reduce the heat to low. Simmer gently uncovered for 1 hour.

Remove the pot from the heat and let the mixture cool to room temperature.

Remove the peels from the syrup with a slotted spoon. Pat them dry with a paper towel and slice into 1/4-inch wide strips. Place the peels on a sheet of parchment paper and allow them to dry 6 hours, or overnight.

Toss the peels in the superfine sugar to coat, transfer them to a wire rack, and allow them to air-dry for 24 hours.

Makes about 45 pieces

High Altitude (5200ft): You may need to do one more round of boiling the peels in the water. Just test them with the point of a knife to be sure.

Crystallized Ginger

This treat is just about as old-fashioned as it gets, but they are so delicious. Serve them along side a cup of tea for a special treat. You can also save some to make gingerbread cakes and cookies.

1 pound ginger

2 cups water

2 cups granulated sugar

2 cups superfine sugar, for coating

Peel the ginger with the edge of a spoon. Slice the ginger cross-wise into 1/8-inch thick coins.

Place the ginger in a medium saucepan and cover with cold water. Bring the water to a boil, reduce the heat to low and simmer the ginger for 20 minutes until they can be easily pierced with a knife.

Place a colander over a bowl and drain the ginger – saving the liquid.

Combine the sugar and ginger in a heavy saucepan. Measure the “ginger water” and add enough water, if necessary, to make 2 cups. Add this liquid to the pot and bring to a boil over medium-high heat. Reduce the heat to low and simmer gently uncovered for 1 hour.

Remove the pot from the heat and let the mixture cool to room temperature.

Remove the ginger from the syrup with a slotted spoon. Pat them dry with a paper towel and toss the peels in the superfine sugar to coat.

Transfer the ginger to a wire rack, and allow them to air-dry for 24 hours.

Makes about 45 pieces

High Altitude (5200ft): You may need to simmer the ginger in the water for a few more minutes to become tender. Just test them with the point of a knife to be sure. I had to simmer them for a total of 30 minutes, but this, also, depends on how thickly you sliced them.

Spicy Low-Fat Granola

I’m not sure why granola recipes have so much oil in them. Try this oil-free version and you will be a believer.

2 cup brown sugar

2/3 cup water

2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/4 teaspoon cayenne pepper (optional)

1 teaspoon salt

1 tablespoon vanilla extract

8 cups old-fashioned rolled oats

2 cups raw, slivered almonds

1 cup raisins

1 cup dried cranberries

Preheat oven to 275 degrees F. Line two sheet pans with parchment paper or silicone baking mats, set aside.

Combine brown sugar, water, spices, and salt in a small saucepan over medium-high heat. Bring the mixture to a boil and stir until the sugar is dissolved.

Off the heat, add the vanilla. In a large mixing bowl, combine the oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed.

Spread the granola onto the prepared pans and bake for 1 hour or until golden and crunchy. When the mixture comes out of the oven, it is still very pliable but will crisp up as it cools. Cool the granola completely on the sheet pans.

Add the raisins and cranberries and toss to combine. Store in an air-tight container.

Makes 10 cups

High Altitude (5200ft): No change.

Variations:

Chocolate Granola: While the granola is baking, grate 12 ounces semisweet chocolate bars into a large bowl. Toss the hot granola with the grated chocolate to coat. Spread the granola out on the sheet pans to cool and set.

Coconut-Sour Cherry Granola: Substitute 1 cup pistachios and 1 cup raw pumpkin seeds for the almonds. Add 1 cup unsweetened coconut flakes along with the nuts. Proceed as directed. Substitute 1 cup dried sour cherries for the cranberries.

Bacon-Cheddar Dog Bones

Yes, for dogs…

1/2 cup shredded cheddar cheese

1/2 cup crumbled, very crispy bacon

2 tablespoons vegetable oil

1 1/2 cups whole wheat flour

2/3 cup whole milk

Preheat the oven to 375° F. Line a sheet pan with parchment paper or a silicone baking mat.

With an electric mixer, combine all the ingredients and mix on low speed until the dough comes together in a ball.

Turn the dough out onto a lightly-floured counter and flatten the dough with the palm of your hand into a 6-inch diameter disk and wrap it in plastic wrap. Let the dough rest on the counter for 30 minutes.

On a lightly floured surface, roll the dough to 1/4-inch thick. Cut the dough with a floured cutter and place 1 inch apart on the prepared sheet pan. (These will not spread while baking.)

Bake for 30-35 minutes, until the edges start to brown. Cool the bones on the pan for 5 minutes. Transfer them to a wire rack and cool completely.

Makes about 18 3-inch “bones”

High Altitude (5200ft): No change.

Variations:

Peanut Butter Dog Bones: Omit the cheese and the milk. Add 1/4 cup peanut butter, 1 cup water, and 1 cup old-fashioned rolled oats. Increase the flour to 2 1/4 cups. Proceed as directed. Note: the bacon is optional in this variation.

BBQ Dog Bones: Omit the cheese, bacon, and milk. Increase the flour to 2 cups. Add 1/2 cup oatmeal, 1/4 cup wheat germ, 1/2 cup tomato paste, 1 tablespoon honey, and 3/4 cup water. Proceed as directed.

The End

 


The High Plains Sifter: Retro-Modern Baking for Every Altitude (Part 6: Sweets a

Introduction (For the entire series) From The Slopes To The Shore… Are you tired? Are you tired of fancy (or not so fancy) baking books by fancy chefs with even fancier recipes that just don't measure up to all that hype? Are you tired of recipe failures while on a ski holiday or just because you live above 3000 feet? Are you tired of passion fruit foams and green tea cookies when all you want is a chocolate chip cookie recipe that will work every single time? Do you need a pie for the long summer weekend; or a quick, yummy after school treat; or a simple cake with effortless style to make your neighbors jealous; or a truffle that will awaken the mad passionate desires of your lover and make them beg for more? Psssst, do you want a chocolate chip cookie now? No, I mean a really good chocolate chip cookie? Well, let's make that chocolate chip cookie together. It's easy and I can show you how. Family Recipes From My Home To Yours… Come with me on a family journey through baking where the luck of the Irish gives way to solid science and produces a collection of family baking favorites that your family will cherish for years to come. This debut collection from Irish-trained chef, Chris Reynolds, celebrates the landscape of his family's baking tradition and contains 323 "master" recipes and 582 recipe variations. This cookbook is a wide-ranging, comprehensive collection chock-full of beloved classics like chewy gingerbread cookies, triple-chocolate brownies, jalapeno cheddar corn bread, shoofly pie, sour cream coffeecake, fresh peach ice cream, crunchy granola, and the best pizza crust ever. This is an inspired collection of classics and contemporary twists where we tease traditional flavours and let you know you've just had something special. Classics with attitude and altitude. High-Altitude Baking that Really Works… You'll learn that it's possible to serve a from-scratch comfort food classic like buttermilk biscuits on a weeknight when time is tight or a high-altitude cake on your skiing holiday that won't fall flat. In addition to foolproof recipes, all the recipes were tested at high-altitude by the author, himself. Each high-altitude adjustment is precise to give success at 5200ft (Denver, Colorado). In addition, each chapter introduction gives insights into high-altitude baking and tips on adjusting your own recipes. Retro-Modern??? Chris Reynolds is a professional baker trained at the Ballymaloe Cookery School in Ireland by the famed cooking teachers Darina and Rachel Allen. While he embraces an artisan philosophy, emphasizing the freshest organic ingredients, sound techniques, and from-scratch baking; he's also well aware that stirring a caramel on the stove for 90 minutes is a drag. "I wanted recipes that people would embrace, enjoy and actually make. No one, not even me, is going make a cookie that requires me to stand at the stove for 90 minutes. That's just not practical in our modern world." This book embraces a "retro-modern" approach. Old-fashioned recipes are updated for modern life. That could mean streamlining the steps, using modern flavour combinations, using different techniques to give fool-proof results, or even scaling a recipe to feed a family of four. A Photo of Every Recipe… If the easy, care-free recipes don't grab you, then the stunning full-colour photos of every recipe surely will. This book is a delight for the eyes as well as the palate. This is homey, doable baking at its best - a lively, in-depth portrait of a family who loves to bake. Pass me another truffle!

  • Author: Chris Reynolds
  • Published: 2017-03-25 18:51:03
  • Words: 16557
The High Plains Sifter: Retro-Modern Baking for Every Altitude (Part 6: Sweets a The High Plains Sifter: Retro-Modern Baking for Every Altitude (Part 6: Sweets a