3 c flour
1 c shortening or butter
1 c brown sugar
Part 2 :
1 c brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp cloves
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
2/3 c sour milk
Mix part 1 ingredients in mixing bowl until the fine crumb stage. Take out 1 cup of this mixture and set to one side.
Combine the ingredients in part 2 and add to the remaining crumb mixture. Pour into large shallow pan or two smaller pans and top
with the reserved crumbs. Bake in moderate oven (375°F) for 25 minutes.
Recipe From : Favorite High Altitude Recipes 1948
Big Bear Chocolate Chip Cookies
1 c. butter
1/2 c. granulated sugar
3/4 c. brown sugar
2 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
2 c. (12 oz.) chocolate chips
2-3 c. flour
Nuts, if desired
Preheat oven to 375°F. Cream butter and sugars until fluffy. Add vanilla and eggs and beat well. Slowly add baking soda and salt.
Add flour slowly until batter is too thick to stir further. This will take approximately 2-3 cups of flour. Add chocolate chips and nuts if desired.
Bake 8-10 minutes. Makes approximately 3 dozen cookies that will rise tall and thick.
Angel Food Cake
5,000 ft Oven temperature: 400º
1 cup plus 1 Tbsp sifted cake flour
1 cup sugar
l 3/4 cups egg whites (refrigerator temperature)
1/4 tsp salt
2 tsp cream of tartar
1/2 tsp almond extract
1/2 tsp vanilla
1/2 cup sugar
Sift flour and 1 cup sugar together three times.
Place egg whites, salt and cream of tartar into mixing bowl and beat
at high speed until fairly stiff (not stiff peak).
Slowly add 1/2 cup sugar, close to beater. Add almond extract and
vanilla. Beat until quite stiff but not dry.
Add sifted sugar-flour mixture by fourths. Mix on low speed 10
seconds after each of first three additions and 20 seconds after last
addition. Scrape down sides constantly while mixing.
Pour batter into a 10-inch, ungreased tube pan.
• Bake at 400º, for approximately 30 minutes.
• Remove from oven and cool in inverted pan.
7,500 ft: Increase flour to 1 cup plus 2 Tbsp. Reduce the 1 cup of
sugar to 3/4 cup plus 2 Tbsp.
10,000 ft: Increase flour to 1 1/4 cups. Reduce the 1 cup of sugar to
3/4 cup. Increase the baking temperature to 425º.
Chocolate Angel Food Cake: Substitute 1/4 cup sifted cocoa for 1/4 cup
cake flour in step 1. Omit almond extract and increase vanilla to 1 1/2 tsp.
Spice Angel Food Cake: Sift 1/2 tsp nutmeg, 1/4 tsp cloves and 1 tsp
cinnamon with the flour. Omit vanilla and almond extracts.
This unique variation of plain angel food is nice for an autumn dessert
when served with whipped cream. A topping of whipped cream mixed with
crushed peanut brittle, crushed peppermint candy or fresh or frozen fruit is
delicious on slices of angel food cake.
Recipe from : NEw Mexico Southern University
Mountain Top White Bread
7 c white flour, apx.
1/2 tblsp dry granular yeastbr>
1/4 c warm water (110°F)
2 ½ c warm milk
3 tblsp shortening
3 tblsp sugar
1 tblsp salt
Combine yeast and warm water; set aside. Combine warm milk, shortening,
sugar and salt in mixing bowl. Add 4 cups of the flour; beat well. Add softened yeast and enough flour to make a soft
dough. Mix until the dough forms in an elastic ball in the bowl. Cover and let rest 10-15 minutes (makes dough easier
to knead). Place 1 cup of the flour on the kneading surface; top with dough. Knead 10-15 minutes keeping dough as
soft as possible. When the dough is smooth and satiny, and small blisters develop just under the surface of the dough, it
has been kneaded enough. Place the dough into a lightly oiled bowl; turn over to coat all sides. Cover and let rise in a
warm place away from drafts until tripled in bulk. Punch it down, turn it over, cover and let rise 40 minutes. Punch it
down, turn it over, cover and let rise 20 minutes. Divide into two balls for loaves; cover and rest dough 10 minutes.
Mold into loaves and put into two greased loaf pan. Cover with a damp cloth; let rise until dough is even with the top
of the pan. Bake at 450°F. for 40-45 minutes. Turn bread out onto wire cooling racks; cool and package.
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