When creaming fats and sugars, beat until light and fluffy.When recipe calls for oil, use any food oil that can withstand baking temperatures, such as canola, soy, corn, sunflower, and safflower.Pack brown sugar firmly into cup before leveling it off.Spoon sifted flour lightly into dry measuring cup and level off with straight-edged spatula. Presifted flour should also be sifted before measuring. When directions call for sifted flour, sift before measuring.
For dry ingredients and shortening, use a set of measuring cups. For liquids, use a glass measuring cup with pouring lip.
#Stacks and yolks cheyenne series#
Student Recipe Testers: Carolyn Benepe, Christine Davis, Kara Guenther, Taylor McShea, and Nathan RaskaĬonsumer Recipe Testers: Tanya Engel, Lindsay Hadfield, Steve Miller, and Tana StithĬookbook and High‑Altitude Series Development:Ĭhavawn Kelley, editor, and Tanya Engel, photographer & designer Revised May 2017 by Rhoda Schantz, Associate Professor, Food and Nutrition, and Vicki Hayman, UW Extension Nutrition and Food Safety educatorĬoordinator, Recipe Development, Modification, and Testing: Rhoda Schantz Boyd, former Associate Professor, and Mayme C. Nor does it imply approval of products to the exclusion of others that may also be suitable. The information given herein is supplied with the understanding that no discrimination is intended, and no endorsement information of products by the University of Wyoming Extension is implied. Trade or brand names in this publication are used only for the purpose of educational information. This publication also includes new recipes which were developed at high altitude, which is the opposite of most recipes which are developed and baked at lower elevations then adjusted using the standard high altitude baking adjustments guidelines. Written instructions were clarified using standardized recipe writing guidelines to achieve reliable outcomes for each recipe. Utensils and household equipment were updated, along with the use of available baking aids. In addition, the pans were updated by using the current pan descriptions and/or sizes.
The most important example was replacing shortening with oil. The revision of B427 Baking at High Altitude (1965) recipes, was undertaken to modify and modernized them to incorporate ingredients which are more current to lifestyle and health. I guess that is why S&Y was empty and Jamm's is always busy.Baking it Up! Tested Recipes and Tips for Baking at Altitude they make you know they appreciate your business. It's too bad, the food was very good, not inexpensive nor really expensive, but Jamm's at Rainbow/Charleston (10 minutes away) does it all better, friendlier, and without the odd decor and rude 'hostess' who mirrors the owner's clear disdain for all of us. Gavin told us about the owner, Mordecai, who keeps the only really comfortable table in the place vacant, for only himself and his own friends, to flaunt his disregard for the customer. A giant menu is filled with great choices: we had two of the skillet breakfasts and they were terrific (although the gravy that came with a really nice biscuit was clearly store-bought or instant). The waiter Gavin was very nice and very good. All have hard chairs or wood bench seats. although the restaurant's other 21 tables are mostly empty. Entering, you are facing the ONLY TABLE in the place with a padded couch/bench seat, and instead of 'hello' or 'welcome' the first words you hear from the surly young lady are "That table's reserved!". A converted fastfood site with an aborted drivethru, it's bright yellow outside with a tiny door that you have to just trust is the entrance. This is a chain of 4 sites: we went to the Cheyenne/Jones one.
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