"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 spoonful's of love to all my recipes. Love added to all things good makes them just a little bit better."

If Your Excuse for Baking Poorly is High Altitude, Welcome to High Altitude Baking and Cooking With Ease

Yes, there is no doubt that Baking and Cooking at High Altitude can be a frustrating and wasteful experience. Many cakes will sink in the center looking as if the plug was pulled in a pool, cookies can get so flat that they look as if they were run over by a Buffalo, and muffins can be raw in the center and look lumpy. Additionally you may find that brownies never actually get the height projected in their image, and some breads, well they can sink have hollow centers, or their crust may be too hard to palatably enjoy!

Yet the solution to these disasters and frustrations is rather simple once you know how to adjust the ingredients adequately. Why do basic baked and cooked recipes need to be adjusted? Because the air pressure is low at high altitude resulting in dry thin air in these areas.

It took me much trial effort and inedible disasters until I finally figured out the adequate ingredient adjustments for baking and cooking in higher elevations! You see I adore fresh baked goods and well prepared homemade food. Thus, when I first moved to Colorado in 77′ at the age of 17 to attend college at the University of Denver, cravings for favorite foods and treats caused me to figure out some of those adjustments, especially for cookies that I had been baking since grade school.

Although I have acquired several degrees in Special Education and Psychology I have never attended a Culinary School or Classes. My skills in baking and cooking at high altitude were achieved simply by playing around with various ingredients until I got favorite family recipes just right in height and flavor or by developing new recipes just for the flavor and fun of it. Just as a musician who loves playing with different notes or an artist enjoys playing around with colors and images, I play with food ingredients, and the measurements of relation. Thus, I learned about high altitude baking and cooking from experience not by scientific theory.

Upon popular demand I have written a couple high altitude cookbooks to teach and share good recipes and high altitude baking and cooking tips with others! My Baking at High Altitude Cookbook was awarded Best First Cookbook in the World in 2005 by Gourmand World Cookbook Award, the Oscars of the cookbook industry. In 2008 it received an honorary mention as one of the Best of the Best Cookbooks in the World, by Gourmand at the Frankfurt Book Fair.

Please know that if you ever have a question about my recipes or your own when baking or cooking at high altitude, please do not hesitate to ask them. As the old saying goes; you might never know until you ask!


Randi – The Muffin Lady

The Muffin Lady