Orange Cranberry Bread (High Altitude)

I can never get enough of orange sweet breads, scones, etc.  I was pleasantly surprised when I discovered the hubby also like orange breads--the only complaint was "not enough orange icing on top". haha Another great recipe from my "Baking at High Altitude Cookbook".

(Orange) Cranberry Nut Bread

1/2 cup (1 stick) butter

1 cup sugar

2 eggs

3 1/4 cups flour

1 tablespoon baking powder

1 teaspoon baking soda

1 1/2 cups pure orange juice

1 teaspoon orange peel or orange zest

3 cups cranberries [I used orange infused cranberries]

3/4 cup chopped walnuts

**For the icing, I just used a regular icing recipe and added orange extract**

1. Cream the butter, sugar, eggs.

2. Add the flour, baking powder, baking soda, orange juice and orange peel or zest to the butter mixture.

3. Mix thoroughly while adding the cranberries and walnuts. Mix the batter until all the ingredients are fully incorporated.

4. Grease two 9-inch bread pans. 

5. Divide the batter evenly between the prepared pans.

6. Bake 50-60 minutes or until an inserted knife comes out clean.

Aunt Lil's Mother's Killer Chocolate Cake (High Altitude)

I was in the mood this week for a good chocolate cake. Since I haven't been spending much time in my "Baking at High Altitude" cookbook, I decided to turn to the Muffin Lady and so glad I did. This was a moist cake by itself, but became irresistible with the icing. So glad I have a hubby and friends to help me eat it, although I debated on whether or not to share ;)

3 cups water
4 squares unsweetened chocolate
1/2 cup (1 stick) butter
2 cups sugar
2 cups plus 2 tablespoons flour
3 eggs
1 teaspoon vanilla
2 teaspoons baking powder

1. Bring the water to a full boil
2. Measure out 1 1/4 cups, discard the remaining water and add the 4 squares of unsweetened chocolate to the 1 1/4 cups of hot water. Mix the chocolate and water together until all the chocolate is melted and let the mixture cool.
3. Cream together the butter, sugar and flour.
4. Mix the chocolate/water into the butter mixture and blend thoroughly.
5. Then refrigerate the chocolate and butter mixture for 1 hour.
6. Preheat the oven to 325 degrees F.
7. Remove the chocolate/butter mixture from the refrigerator, and add the eggs, 1 egg at a time, until all the eggs are fully incorporated into the batter. Add the vanilla to the batter and mix.
8. Mix the baking powder into the batter with a rubber spatula, wooden spoon or fork. Mix all the ingredients together thoroughly.
9. Grease a 9x13-inch pan.
10. Pour the batter evenly into the prepared pan.
11. Bake the cake 50-60 minutes or until an inserted knife comes out clean. Let cake cool prior to pouring and spreading Aunt Lil's Aunt's Chocolate Icing onto the cake.

Powdered sugar can be sprinkled over cooled cake instead of using  the icing (but I personally recommend the icing). :)

Aunt Lil's Aunt's Chocolate Icing for the Killer Chocolate Cake

2 squares unsweetened chocolate

2 tablespoons butter

1/2 cup sugar

1 5 oz can evaporated milk (If doubling recipe or more, go to 10 oz, 15 oz and so on)

2 tsp vanilla

1. In a double boiler, melt the chocolate and butter. 

2. After the chocolate and butter are melted, add the sugar, evaporated milk and vanilla. Stir constantly over medium heat until mixture thickens, approximately 30 minutes.

3. Remove the icing from the heat and while still warm, pour and spread the icing all over the cooled cake. Allow the icing to cool prior to serving.

High Altitude Spritz Cookies

My mother gave me a Pampered Chef cookie press several years ago before we moved to Colorado. I used it once since moving here (before I knew there high altitude adjustments that needed to be made)-that was about 3 years ago. I have since re-gained confidence as a baker thanks to Randi Levin's Baking At High Altitude cookbook. This year, for Christmas, I have been perusing the internet for other high altitude bakers. Specifically wanting to conquer my cookie press skills at 6100 feet, I found a wonderful blog from a baker in Utah. Below is the link to her site.

I will say, I only needed the 2 cups of flour. I used green food coloring to make the trees, red for the ornaments (with green sugar sprinkles) and no dye for snowflakes (sprinkled with blue pareils).

http://highaltitudecooking.blogspot.com/2007/12/classic-spritz-christmas-cookies.html

Molasses Zucchini Bread

Holy moly! Jason keeps bringing in more and more zucchini, so it looks like I'm going to be busy blogger for the next couple of weeks. Yesterday, I used my "Baking at High Altitude" cookbook and made Zucchini Bread. I have to say, it's probably the best sweet bread I have ever made. Even Jason says he can't get enough. I will probably end up making more and freezing it for holiday gifts. Every recipe in this book is amazing--the Muffin Lady wins again. :)

Peach Pecan Crisp

I love a good homemade dessert after dinner, so I opened up the fridge and found 7 peaches that needed used up...then I consulted my High Altitude Baking Cookbook (which has become invaluable at 6224 ft elevation) and found this delicious recipe for Peach Pecan Crisp. It's pretty straight-forward to make but anything but ordinary to taste. It went well with Ice Cream and put smiles on everyone in the house. :)