"There is one extraordinary ingredient that goes into everything I cook and bake. Please, do not forget this ingredient for it is important to all recipes. When I am cooking or baking, I add extra spoonfuls of love to all my recipes. Love added to all things good makes them just a little bit better."
The following are corrections for a few typographical errors found in my cookbooks. These errors were not intentional, nor meant to cause any harm and/or disastrous results when using my recipes. They were simply human errors which neither I nor my editorial team discovered until the books were printed and bound. You have my SINCEREST apologies for such and many hopes that these errors do not deter you from using my books in the future; for they truly are full of cherished requested recipes and tastes.
Additionally, I wish to thank those who brought these errors to my attention and still raved about my books and the recipes within!
THANK YOU!
Baking at High Altitude: HARD COVER
Pg. 52: Great Grandmother's Cinnamon Streusel Cake
Replace 1/3 cup cinnamon with 3 tablespoons cinnamon and add 1/2 cup
flour to the topping/streusel
Pg. 65: Grandmom's Carrot Cake
Add 2 teaspoons of baking soda to the cake batter
Pg. 157: Blueberry-Orange Bread
Add 2 2/3 cups of flour (below 7000 feet) OR 2 3/4 cups of flour (above
7000 feet)
Pg. 160: Cheryl's Zucchini Bread
Use 2 cups grated zucchini (not 1 cup)
Use 3 1/4 cups flour (not 2 1/4 cups)
Pg. 161: Pumpkin Bread
Replace 1, 16 ounce can of pumpkin with 1, 29 ounce can or use 2,
15 ounce cans
Pg. 173: Lemon Bars
Add 1, 3.4 ounce box of lemon pudding in with the cake mix for the
bottom and topping of these bars.
Pg. 201: Chocolate Fudge Brownies
Use 1 teaspoon baking POWDER, not baking soda
Baking at High Altitude: SOFT COVER
Pg. 173: Lemon Bars
Add 1, 3.4 ounce box of lemon pudding in with the cake mix for the
bottom and topping of these bars.
Sharing Mountain Recipes
Pg. 113: Great Grandmother's Buttermilk Biscuits
#1, Grease a 10X2 inch round pan OR COOKIE SHEET with butter or margarine
Pg.166: Cheesy Lemon Bars
Add 1, 3.4 ounce box of lemon pudding in with the cake mix for the
bottom and topping of these bars.
Pg. 219: Meatloaf
Preheat the oven to 350° F
Pg. 282: Gingersnaps
Preheat oven to 325° F
Pg. 291: Grandmom's Rice Pudding
USE 1/2 cup uncooked white rice, instead of 1/3 cup