1 3/4 cups sifted cake flour
1/2 cup unsweetened cocoa
3/4 teaspoon baking soda
1 1/4 cups sugar
6 large egg whites
1 teaspoon vanilla extract
1 cup sour cream
Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or muffin cups. In a large bowl, combine sour cream and vanilla. Mix and sift flour, cocoa, baking soda and sugar into a small bowl. Add flour mixture to sour cream mixture; beat for 30 seconds with a mixer at low speed scraping the bowl frequently. Beat for 3 minutes more with a stand mixer at medium-high speed or a hand mixer at high speed, scraping the bowl several times.
In a clean bowl, fold in egg whites until combined. Pour batter into pans. Bake for the time recommended below, or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans for about 12 minutes. Remove cakes from pans and finish cooling on a wire rack. Frost, if desired.
1/3 cup unsweetened cocoa powder
2 2/3 cups powdered sugar
1/3 cup butter or margarine, softened
3-4 tablespoons milk
Sift together cocoa and powdered sugar. Add butter and milk; stir until well blended and thick enough to spread.
Recipe from: "High Altitude Baking" edited by Patricia Kendall, 3D Press, Denver, 2003
Bohemian Rye Bread
I found an interesting but very involved bread recipe. I believe these folks really know what they are talking about, so give this link a try and try this recipe. Bohemian Rye Bread
Banana Chocolate Chip Cookies
3 1/2 c all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 c butter, softened
1 c white sugar
1/2 c brown sugar
1 tsp vanilla extract
1 c mashed banana (about 2 bananas)
2 c semi-sweet chocolate chips
Preheat the oven to 375°F (190°C). Sift together the flour, baking powder, baking soda and salt, set aside.
In a large bowl, cream together the butter, sugar and brown sugar. Beat in the eggs, one at a time, then stir in the vanilla and mashed banana. Mix in the dry ingredients until just blended, then fold in chocolate chips. Drop by rounded spoonfuls onto prepared cookie sheets.
Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Makes about 60 servings
1 c milk
1/4 tsp salt
1 c flour
1 tblsp melted shortening
Beat eggs, and milk, then flour mixed with salt. Add shortening and beat smooth with egg beater. Fill oiled, heated popover pans two-thirds full. Bake in a very hot oven (475°F) for 20 minutes.
, then reduce heat to 350°F for 15 minutes. Makes 6 to 8 popovers.
Recipe From : Favorite High Altitude Recipes 1948
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