How to bake at low altitude

When we first came to Portugal I had many surprises come out of my oven.  Lemon bars with no layers.  Cakes that wouldn't raise. Flat biscuits and the list goes on and on so here are a few helps for anyone who finds themselves at sea level or close.

1.  Add 1/4 to 1/2 teaspoon of additional baking powder for each 3/4 teaspoon called for in your recipe
2.  Add 1-3 tablespoons of additional sugar for each cup called for in each recipe.
3.  Decrease liquid by 2-4 Tablespoons for each cup of liquid called for in the recipe
4.  Cook leavened baked goods at 15 to 25 degrees lower than the temp called for at high altitudes and encrease cooking time by 5-8 minutes for every half hour.  I read this but did not find it to be the case here.
5.  Increase yeast by 30% in breads and rolls.  Dough takes longer to rise.
6.  Add 1-2 Tablespoons of shortening when baking a chocolate cake recipe.
Good Luck!

Lemon Dream Cookies

3 C flour
1 tsp basking soda
1/2 tsp salt
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
1/4 cups lemon juice
1 lemon zest end
1/2 tsp vanilla extract
Sometimes if I want them to be very lemony I add a drop or two of lemon essential oil.

Preheat oven to 350
Whisk together the flour, baking soda, and salt in a bowl until thoroughly combined.  In another bowl beat the butter and sugar  until creamy, about 5 minutes, then beat in the eggs one at a time.  Beat in the lemon juice,zest, vanilla and essential oil if using.
Gently fold in the flour mixture until just incorporated.  Chill the dough for 30 minutes
Scoop about 1 1/2 teaspoons of dough and roll into a ball.  Place on parchment paper covered cookie sheets about 2 inches apart.
Bake in preheated oven until the cookies are set and just beginning to brown at the edges.  About 8 minutes. Cool on baking sheets for 1 minute before moving to cooking racks.

Chocolate Mousse Crunch Cake

 2 eight inch round baked chocolate cake layers, cooled
1 recipe Chocolate Ganache, below
Crushed Heath bars of bag of chocolate covered Heath bits
1tsp. Unflavored gelatin
1 Tbl cold water
2 Tbl boiling water (heat in Microwave until boiling then measure)
1/2 C. Sugar
1/4 C. Unsweetened cocoa powder
1 C. Whipping cream
1 tsp vanilla

These cakes need to be cool or even frozen if you want to bake them way ahead.
In a cup or small bowl mix gelatin and cold water and let stand for 1 minute.  Bring water to a boil in microwave and measure 2 Tbl into the gelatin mixture.  Mix then allow to cool a bit.
In a mixing bowl combine cocoa powder sugar whipping cream and vanilla.  Beat until peaks form but not too stiff.  Mix in gelatin and refrigerate for 30 minutes.
 Prepare Ganache.
Make sure the cakes are even, slicing off any extra. Place the first layer on the cake plate and spread half of the whipped mousse mixture over the cake.  Sprinkle with Heath bits.  Place the second layer on top. Spoon Ganache over the top layer allowing it to drip down the sides.  Sprinkle the additional Heath bits on top of the Ganache.  The cake is now ready but will be better if it is chilled slightly.

Ganache

Grate or chop finely 1 cup of Dark or bitter chocolate, put 2 cups of heavy cream in a saucepan and bring jut to a boil.  Do not let it boil but the minute it starts take it off the stove.  Pour the cream over the chocolate and stir until well incorporated.  That's it.  There you have Ganache.

Microwave Pralines

1 Tbl corn syrup (or maple syrup if you don't like GMO's)
1 1/2 Cup brown sugar
2/3 Cup heavy cream
1 1/2 Cups pecan halves
1 Teaspoon vanilla
1/8 teaspoon salt
2 Tablespoons butter
Mix all ingredients in a microwave safe bowl (glass) Microwave 4 minutes, stir.  Microwave an additional 5 minutes.  Let sit in the microwave an additional 1 minute.
Remove, mixture will be bubbling.  Stir 3-4 minutes until mixture thickens
Spoon into individual bites on buttered pan - Cool.

Coconut yummies

These little bites are very much like Mounds candy bars only better, and fresher because they don't last long.
3 Cups of Coconut flakes
1 can os sweetened condensed milk
Mix coconut with the condensed milk.  Mold into any shape. Add an almond if desired.
Dip in melted chocolate or ju St drizzle chocolate over the top.  Sometimes I don't dip these and keep them in the freezer. Delicious!