"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."
Contact
If you have any concerns, or questions pertaining to any of my recipes or your own recipes please contact Randi/The Muffin Lady at
Or call me at 303-670-3712.
I’m trying Grandmom’s Pinwheel Cookies from pg. 28
This recipe has not worked for me. Mixing the ingredients, I got more of a batter than a dough. Impossible to roll out. I didn’t see a correction for this one under errata.
Please help.
Hi Katie,
I have made this recipe more times than I can Count, and they always worked just fine. I do wonder if you did decrease the
Baking Powder as per the “dip-in-it method I described in The TIPS at the beginning of my Baking cookbook and if You added an extra Tablespoon of flour to the recipe, as per the tips.
My apologies for I did not add the Extra T of flour in the ingredient list! But I do know of others who have baked and enjoyed this specific recipe.
I do suggest your read The TIPS section for how to measure ingredients at High Altitude!
Hope this helps,
Randi/The Muffin Lady
TOO ANY AND EVERYONE,
Have a wonderful Holiday Season!
Please know my cookbook are no longer available on Amazon but you can still get them here at a better Price!
ENJOY THE HOLIDAYS
Randi/The Muffin Lady
I was looking for a blueberry recipe, and found your Blueberry-Orange Bread p.157 in Baking At High Altitude, but it doesn’t say how much flour to use. Living in Colorado, your books have been great! Thanks for any help.
Hi Suzy,
That specific recipe calls for 2 2/3 cups of flour! My apologies for yes, there are a few typos and all of the correction can be found under ‘Errata’ found at the top of my website. I am so sorry for cookbooks are very difficult to edit due to the consistency of the recipes and an error can pop up here and there as it does in this specific recipe.
Yet it is a very tasty bread–enjoy it!
Randi/The Muffin Lady
Hi from Wyoming! I’m trying to make Bubba’s Easy Cinnamon Rolls on page 168 of the High Altitude cookbook. I had to throw out my first batch of dough because I couldn’t add all of the flour and the dough was really tough. I’ve tried a second time with the same result. Are we missing some moisture? I’m thinking 1/4 c. of water is not enough.
HI Lisa,
Long story short those cinnamon rolls are okay, rather dry—–go for the sticky buns instead. Bubba was an elder woman from Kentucky who put to lost souls up one rainy night after my X’s truck broke down in the middle of no where. She Made these rolls for us the next morning, and refused any money—so to honor her I put the recipe into my cookbook. But THEY ARE ONLY OKAY NOT GREAT OR Really GOOD! SO SORRY TO CAUSE YOU ANY STRESS—–Contact me directly at muffinchic@earthlink.net and I’ll share a really good recipe for such from my Sharing Cookbook with you!
Randi/The Muffin lady
Hi Randi
We’ve recently moved from sea level to 4700 ft. I’ve always baked but this is quite a challenge. Things are not turning out as expected, they don’t seem to be browning or rising very much even when following a high altitude recipe. I am using a sugar substitute could that have any effect on it?
Hi Lori,
Thank you for contacting me. Please know that all the recipes in My Cookbooks have already been adjusted to High Altitude –but reading the TIPS Section at the beginning of my cookbooks does help when measuring. It is not as difficult as you believe with the proper adjustments based on over 40 years of use. Also Many of my recipes can be adjusted for various food Allergies or for Special dietary wants or needs! I commonly use Xylitol when baking for those who cannot have sugar or just to lower my own amount of sugar!
Xylitol works great when baking at high or low altitudes. Also it is important for you to know that adjustments for high altitude do begin around 4000 ft. above sea level, thus, I thank you for reaching out to me.
The adjustments listed ion my website are for your convenience.
Have a great day!
Randi/The Muffin Lady
Regarding your recipe for Lebkuchen, does it really call for 16 cups of flour or is it a typo? Thanks
Hi Sandy,
Thank you for asking. In answer, yes it does. Look at the whole recipe for this one does include 4 cup brown sugar and another 4 cups of Molasses! Try it and let me know if you like it.
Randi/The Muffin Lady
I am preparing to make the Chocolate Mayo cake into cupcakes at 6000 ft. Do you have any suggestions and guidelines on temperature and time for cupcakes?
HI Sharon,
Thank you for contacting me. The recipe remains the same as does the temperature.
My neighbor has made this recipe into large cupcake, thus decrease the oven time. Depending on the size of the cupcakes, I would regular sized ones after 13-15 minutes by inserting a toothpick into a middle Cupcake and if crumbs are attached, let them bake for a few more minutes. They will be smaller, but always test the product for doneness prior to removing from the oven!ENJOY as this recipe is fabulous! OH, and if you wish to top it off with Chocolate creme cheese icing, simply add 1/2 cup of dark cocoa to the Icing recipe!!
HAPPY HOLIDAYS
Randi/The Muffin Lady
Hi Daryl,
All of the recipes are available when you click on the link for them! I added a new recipe yesterday also! And I am so sorry I have not gotten back to you sooner, I just received your message today, 11/18/18. And Please do remember than when baking at High Altitude to always decrease the Baking Soda and Powder slightly!
Randi/The Muffin Lady
Hello,
Just wanted to let you know that I had bookmarked your banana bread recipe a year or so ago and it’s the best I’ve used! I came back today to use the recipe (again!) and I noticed that it’s missing… I can’t find it anywhere on your site… just thought I’d let you know!