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High altitude makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains…
Life is finally moving toward normal, and oh how sweet it is! Whether you’re hosting a high school graduation party or just a mask-free evening with friends, this pretty dessert will add a festive touch.
Vera Dawson
High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains successful.
Life is finally moving towards normal! And, oh, how sweet it is! Whether you’re hosting a high school graduation party or just a mask-less evening with friends, this pretty dessert will add a festive touch to the event. Serve these chewy, moist brownies, cut into rounds, topped with chocolate ganache, whipped cream, and a raspberry and expect swoons.
Be careful, too much flour or too much time in the oven will mar your results. To measure your flour, gently sprinkle tablespoons of it into the cup until it’s overflowing and level it with a knife (you don’t want to compact it). And bake them until barely set (see #3 below), then immediately remove them from the oven. If you want to double the recipe, bake it in two 8×8 pans; if you use a large pan (9×13,
Photo by Vera Dawson / High Country Baking
In pre-pandemic years, my husband and I often hiked in western Europe in the summertime. The hikes were glorious but, for me, the bakeries we encountered along the way were just as memorable. The pastries were delicious, and these little bars remind me of them. Almonds and raspberry jam, a common combination throughout the countries we visited, provide sweetness and flavor. But the crust and crumbly topping are the stars of this gem. Made with a dough that combines egg yolks, vanilla and lots of butter, it’s beautifully rich yet wonderfully delicate.