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Altitude Adjustments - KA

Altitude Adjustments - KA

By

kingarthurflour.com http://www

  • Crackers and Pie Crusts:
  • High-altitude baking
  • Changes when baking at High-altitude
  • TO TO CHANGE HOW TO CHANGE IT WHY
  • 5-8 30 Decrease by 5-8 minutes per 30 minutes of baking time. Baking at higher temperatures means products are done sooner.
  • 1 Decrease by 1 tablespoon per cup Increased evaporation also increases concentration of sugar, which can weaken the structure of what you’re baking
  • Leavening
  • to chemical leavens according to altitude
  • BAKING POWDER
  • 1 1 7/8 1/2 1/4 1/2 1/4
  • 1 1/2 1 1/2 1 1/4 3/4 1/2 3/4 1/2
  • 2 2 1 1/2 1 3/4 1 3/4
  • 2 1/2 2 1/2 1 3/4 1 1/4 1 1/4 1
  • 3 3 2 1 1/4 1 1/4 1
  • 3 1/2 3 1/2 2 1/2 1 1/2 1 1/2 1
  • 4 4 2 1/2 1 1/2 1 1/2 1
  • Cakes
  • to extra eggs to increase liquids; if only part of an egg is needed, use the whites.
  • to to dramatically affected; will usually need extra water to help the dough to form.
  • Fried Doughs:
  • 3 1,000 frying temperature by 3 degrees per 1,000 feet, and increase cooking times.
  • Quick Breads:
  • to the guidelines above to make adjustments.
0/5 (0 Votes)

Flourless Chocolate Truffle Torte KA

Flourless Chocolate Truffle Torte KA

By

http://www.kingarthurflour

  • Volume Ounces Grams
  • Torte
  • 1 cup semisweet chocolate chunks or 1 scant cup semisweet chocolate chips
  • 1/2 cup (8 tablespoons) unsalted butter
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon espresso powder, optional
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred
  • Filling
  • 1 1/4 cups heavy cream
  • 2 cups semisweet chocolate chunks or 1 3/4 cups semisweet chocolate chips
  • cocoa powder, for decorating
0/5 (0 Votes)

Candy: Blackberry Fruit Jellies w Pectin - No gelatin

Candy: Blackberry Fruit Jellies w Pectin - No gelatin

By

Recipe created by Jen King and Liz Gutman Oprah

  • 1 bag frozen blackberries
  • 2 tsp. powdered pectin
  • 2 3/4 cups sugar , divided, plus additional for coating
  • 1 Tbsp. lemon juice or lime juice
  • 2 3/4 cups sugar , divided, plus additional for coating
0/5 (0 Votes)

Corn Muffins w/Dried Fruit KA

Corn Muffins w/Dried Fruit KA

By

Fruited Corn Muffins These tender muffins, which team cornmeal with your choice of a variety of dried fru...

  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup buttermilk
  • 1/3 cup orange juice
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 teaspoon orange extract
  • 1 cup chopped dried fruit, such as cranberries, apricots or cherries
0/5 (0 Votes)

Red Potato Salad - Paula Deen

Red Potato Salad - Paula Deen

By

Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool

  • 12 * 12 cups cubed red potatoes
  • 1 * 1 cup chopped green bell pepper (about 1 medium)
  • 1/2 * 1/2 cup minced red onion
  • 1/2 * 1/2 cup extra-virgin olive oil
  • 1/3 * 1/3 cup red wine vinegar
  • 2 * 2 tablespoons Dijon mustard
  • 2 * 2 tablespoons mayonnaise
  • 1 1/2 * 1 1/2 teaspoons salt
  • 1/2 * 1/2 teaspoon ground black pepper
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Honey Cake - Apricot

Honey Cake - Apricot

By

by Joan Nathan epicurious

  • 1/2 cup dried apricots, roughly chopped
  • 1/4 cup dark rum
  • 2 large eggs
  • 1 cup clover honey
  • 1/3 cup vegetable oil
  • Grated peel and juice of 1 lemon
  • Grated peel and juice of 1 orange
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/3 cup apricot jam
  • 1 3/4 cups white rye or unbleached all-purpose flour
  • 1/4 cup cake or unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup slivered almonds, or roughly chopped walnuts or cashews
0/5 (0 Votes)

Banana Honey Tofu Ice Cream

Banana Honey Tofu Ice Cream

By

from Vegetarian Times, 8/2000 Replace honey for vegan

  • 1/2 pound firm tofu, drained
  • 1 cup plain soy milk
  • 1/4 cup honey
  • 3 bananas, ripe
  • 1 1/2 tablespoons vanilla extract
  • pinch salt
0/5 (0 Votes)

White Chocolate Mousse - Vegan

White Chocolate Mousse - Vegan

By

from: http://bittersweetblog

  • 3 Ounces White Chocolate
  • 1 10.14 Ounce Container Whippable Soy (or Oat) Cream (divided)
  • 3/4 Teaspoon Agar Agar Powder
0/5 (0 Votes)

Waffle of Insane Greatness

Waffle of Insane Greatness

By

http://www.foodnetwork.com/recipes/40-a-day/waffle-of-insane-greatness-recipe/index

  • 3/4 cup all-purpose flour or 3/8 cup AP flour plus 3/8 cup white whole wheat flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole milk or buttermilk
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon vanilla extract
  • Butter and syrup, for serving
0/5 (0 Votes)

Flourless Chocolate Cake KA

Flourless Chocolate Cake KA

By

http://www.kingarthurflour

  • Blog: http://www.kingarthurflour.com/blog/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/
  • Volume Ounces Grams
  • Cake
  • 1 cup semisweet or bittersweet chocolate chips
  • 1/2 cup (8 tablespoons) unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons espresso powder, optional
  • 1 teaspoon vanilla extract, optional
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred
  • Glaze
  • 1 cup semisweet or bittersweet chocolate chips
  • 1/2 cup heavy cream
0/5 (0 Votes)