Can anyone transfer these recipes to High Altitude? I just moved to Denver and all my recipes are a mess! I have read the conversions for high altitude, but still having a hard time getting it right.
Any ideas on my family’s Christmas Cookies?
Date Pin Wheels (Pa Paw Wallace)
Date Mixture
1 8oz pkg (1-1/3) Whole Pitted Dates
1/2 C water
1/3 C sugar
2 TBSP lemon juice
1/2 Tsp vanilla
Dough
1/2 C butter or margarine
1/2 C shortening
3 C all purpose flour
1/2 C sugar
1/2 C packed brown sugar
1 egg
3 Tbsp milk
1 Tsp Vanilla
1/2 Tsp baking soda
1/4 Tsp salt
1. Snip (cut in half) whole dates. Place in sauce pan.
Stir in water & sugar. Bring to boil, reduce heat
cook and stir 2 minutes until thickened. Stir in
lemon juice and vanilla. Set aside to cool.
2. Beat butter and shortened until softened. Add
half flour. Add 1/2 c sugar, brown sugar, egg,
millk, vanilla, baking soda and salt. Beat until
thourghly combine. Beat or stir in remaining
flour. Cover and Chill for 1 hr or until easy to
handle.
3. Shape and divide dough in half. Place each 1/2
between two sheets of waxed paper. Using rolling
pin, roll each have into 8×10 rectangle. Remove top
sheet of waxed paper.
4. Spread date mixture over each half of the dough
From long side, fold up into spiral, removing wax
paper as you go. Moisten and pinch each end to
seal.
5. Wrap each in wax paper or plastic wrap and chill for
4 to 48 hours.
6. Grease a cookie sheet. Cut dough into 1/4 in thick
slices and place on cookie sheet.
7. Bake at 375 for 10-12 minutes until done. Remove
and cool.
Makes about 84 cookies. Freezes for up to 1 month.
July 27th, 2010 at 8:59 pm
Can anyone transfer these recipes to High Altitude?
I just moved to Denver and all my recipes are a mess! I have read the conversions for high altitude, but still having a hard time getting it right.
Any ideas on my family’s Christmas Cookies?
Date Pin Wheels (Pa Paw Wallace)
Date Mixture
1 8oz pkg (1-1/3) Whole Pitted Dates
1/2 C water
1/3 C sugar
2 TBSP lemon juice
1/2 Tsp vanilla
Dough
1/2 C butter or margarine
1/2 C shortening
3 C all purpose flour
1/2 C sugar
1/2 C packed brown sugar
1 egg
3 Tbsp milk
1 Tsp Vanilla
1/2 Tsp baking soda
1/4 Tsp salt
1. Snip (cut in half) whole dates. Place in sauce pan.
Stir in water & sugar. Bring to boil, reduce heat
cook and stir 2 minutes until thickened. Stir in
lemon juice and vanilla. Set aside to cool.
2. Beat butter and shortened until softened. Add
half flour. Add 1/2 c sugar, brown sugar, egg,
millk, vanilla, baking soda and salt. Beat until
thourghly combine. Beat or stir in remaining
flour. Cover and Chill for 1 hr or until easy to
handle.
3. Shape and divide dough in half. Place each 1/2
between two sheets of waxed paper. Using rolling
pin, roll each have into 8×10 rectangle. Remove top
sheet of waxed paper.
4. Spread date mixture over each half of the dough
From long side, fold up into spiral, removing wax
paper as you go. Moisten and pinch each end to
seal.
5. Wrap each in wax paper or plastic wrap and chill for
4 to 48 hours.
6. Grease a cookie sheet. Cut dough into 1/4 in thick
slices and place on cookie sheet.
7. Bake at 375 for 10-12 minutes until done. Remove
and cool.
Makes about 84 cookies. Freezes for up to 1 month.
July 28th, 2010 at 2:01 am
There is a lot of really good info about converting and baking at high altitudes here: http://www.epicurious.com/articlesguides/howtocook/primers/altitudebaking
References :
July 28th, 2010 at 2:03 am
Might I suggest you make them as always, first and test them. the altitude can make a difference, yet so can humidity
The cookies do not have to rise so high, therefore i don;t believe you have to change the recipe at all…
Steve
References :