I often wonder if most people are aware that almonds and dates were some of the earliest foods shared among people. Or, I wonder if many are aware that cranberries are only one of 3 major fruits that are native to North American lands; Blueberries and Concord Grapes are the other 2. The historical trivia related to foods is long and vast and goes as far back as mankind and the beginning of civilizations. Foods sustain us in ways like nothing else can. It is immediately associated with love from the moment of birth, gives comfort to all, supplies vitamins and energy to the body and mind, and has given people a reason to get together for centuries. But, how to prepare specific foods in various locations, under unusual conditions such as that found when cooking or baking in higher altitudes can be frustrating and unfulfilling experience without the necessary means to the end product.

How many of you have spent too much time, preparing to bake a cake, making sure to mix all the ingredients properly, placing it in the oven, twiddling the time it takes to bake with culinary anticipation only to find that your endeavor has sunk to the bottom of the pan and cannot be presented as you had hoped. Have you also tried to bake a simple batch of cookies, savoring the moments until you can remove the cookie sheet from the oven and take a sample taste before they have cooled, only to find that they are flat, lifeless looking globs of cooked dough? Ah, do these results sound familiar, for they are often found when trying to bake in areas of higher elevations without the necessary adjustments compensating for the thinner, dryer atmosphere. But have no fear, for the solutions to these baking dilemmas are delightfully easy.

The basic adjustments to baking recipes in higher altitude are to increase the flour and liquid by 1-2 tablespoons per cup, decrease the sugar by 2 teaspoons per cup, and decrease the leavening agents, baking soda and baking powder by just a smidgen. To do this, I will slightly indent my finger into the powder while leveling the measuring spoon. Now if this doesn't work adequately, try the old way used by the frontier women, add an extra egg to the batter or simply just use extra large eggs. Last but not least, if may be suggested to increase the oven temperature by 25 degrees Fahrenheit. I do not for my experience with this suggestion is over baked cookies, crunchy sides to muffins and cakes and brownies that taste burnt on top; instead I simply allow the product to bake a few minutes longer.

Preheat oven to 375° F.

1 cup plus 2 tablespoons diced fresh or canned peaches. (If using canned, DO NOT use peaches in heavy syrup; use light syrup, or peaches canned in water; drain any syrup/water before using.)
1/4 cup (1/2 stick) melted margarine
1 tablespoon vanilla
2 eggs
1 cup plus 1 tablespoon milk
3/4 cup sugar or sugar substitute
2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg

1. Thoroughly mix the margarine, sugar, eggs, milk, and vanilla.
2. Add the dry ingredients to the egg mixture alternately with the peaches.
3. Thoroughly mix batter until all ingredients are fully incorporated.
4. Grease 5-6 large muffin pan sections or 10-12 regular size muffin pan sections.
5. Fill each muffin section 7/8 full with the batter.
6. Bake 25-35 minutes (depending on size of muffin sections) until firm to touch or until inserted knife or toothpick comes out clean.

High altitude only:
*Add an extra egg when doubling or 2 extra eggs when tripling this recipe*

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