Printed from the forthcoming cookbook, "The High Plains Sifter: High-Altitude Baking for Every Occasion."

2 cups semisweet chocolate chips
1/2 cup heavy cream
1/8 teaspoon salt
1 tablespoon unsalted butter, softened
2 tablespoons brandy
1/2 teaspoon instant coffee
1 teaspoon vanilla extract
1/4 cup cocoa powder
1/4 cup powdered sugar

Combine the chocolate chips, cream and salt in a heat-proof bowl set over a pot of simmering water. Stir the mixture until completely melted and smooth. Off the heat, stir in the butter, brandy, instant coffee, and vanilla. Pour the mixture in a 9x13-inch baking pan and refrigerate until firm, about 3 hours.

Whisk the cocoa powder and powdered sugar together in a bowl. Using a small scoop or teaspoon, make dollops of the truffle mixture (you can roll them in your hand to get a perfectly round shape or just leave them "natural") and roll them in the cocoa mixture to coat.

Place the truffles in a single layer in a covered container. Refrigerate until ready to serve.

Makes about 18 pieces

high altitude (5200ft): No change.

variations: These recipes will be available in the cookbook.

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Printed from the forthcoming cookbook, "The High Plains Sifter: High-Altitude Baking for Every Occasion."

Yes, for dogs...

1/2 cup shredded cheddar cheese
1/2 cup crumbled, very crispy bacon
2 tablespoons vegetable oil
1 1/2 cups whole wheat flour
2/3 cup whole milk

Preheat the oven to 375° F. Line a sheet pan with parchment paper or a silicone baking mat.

With an electric mixer, combine all the ingredients until the dough comes together in a ball. Flatten the dough with the palm of your hand into a 6-inch diameter disk and wrap it in plastic wrap. Let the dough rest on the counter for 30 minutes.

On a lightly floured surface, roll the dough to 1/4-inch thick. Cut the dough with a floured cutter and place 1 inch apart on the prepared sheet pan. Bake for 30-35 minutes, until the edges start to brown. Cool the bones on the pan for 5 minutes. Transfer them to a wire rack and cool completely.

Makes about 18 3-inch "bones"

high altitude (5200ft): No change.

variations: These recipes will be available in the cookbook.

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Adapted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

2 1/2 cups chow mein noodles
1/2 cup thin pretzel sticks; broken into 1-inch pieces
1/2 cup dry roasted peanuts
1 cup butterscotch chips
3/4 cup peanut butter chips
1 tablespoon vegetable shortening
1 teaspoon vanilla extract
1/8 teaspoon salt

Line two sheet pans with parchment paper or silicone baking mats.

Combine the chow mein noodles, pretzels, and peanuts in a large bowl; set aside.

Melt the butterscotch chips, peanut butter chips, shortening, vanilla, and salt together in a large bowl in the microwave, stirring often until smooth.

Pour the melted mixture over the noodle mixture and gently fold until everything is evenly coated.

Drop by heaping spoonfuls onto the baking sheets. Allow to cool and set for 2 hours.

Makes about 16 treats

high altitude (5200ft): No change.

variations:

chocolate haystacks: Substitute semi-sweet chocolate chips for the butterscotch chips.

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Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

3 cups semisweet chocolate chips
1 14-ounce can sweetened condensed milk
1 7-ounce jar marshmallow cream
1/8 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 cup toasted, chopped walnuts

Lightly spray a 9x9-inch baking pan with vegetable oil spray.

Combine the chocolate chips, condensed milk, marshmallow cream, and salt in a heat-proof bowl set over a pot of simmering water. Stir the mixture until completely melted and smooth. Off the heat, stir in the vanilla, baking soda and walnuts.

Pour into the prepared pan and spread the fudge out to the edges. Refrigerate until firm, about 2 hours.

Makes about 36 pieces

high altitude (5200ft): no change

variations:

firm fudge: If you prefer a firmer fudge, increase the chocolate chips to 4 cups.

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Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

2 cup brown sugar
2/3 cup water
2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper (optional)
1 teaspoon salt
1 tablespoon vanilla extract
8 cups old-fashioned rolled oats
2 cups raw, slivered or sliced almonds
1 cup raisins
1 cup dried cranberries

Preheat the oven to 275 degrees F. Line two sheet pans with parchment paper or silicone baking mats; set aside.

Combine the brown sugar, water, spices, and salt in a small saucepan over medium-high heat. Bring the mixture to a boil and stir until the sugar is dissolved. Off the heat, add the vanilla.

In a large mixing bowl, combine the oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed.

Spread the granola onto the prepared pans and bake for 1 hour or until golden and crunchy. (There is no need to stir it - it will form large clusters this way.) When the mixture comes out of the oven, it is still very pliable but will crisp up as it cools. Cool the granola completely on the sheet pans.

Transfer the cooled granola to a large bowl and add the raisins and cranberries and toss to combine. Store in an air-tight container.

Makes 12 cups

high altitude (5200ft): no change

variation:

chocolate granola: While the granola is baking, grate 12 ounces semisweet chocolate bars into a large bowl. Toss the hot granola with the grated chocolate to coat. Spread the granola out on the sheet pans to cool and set.

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Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours (buy it here)

2 cups finely crushed vanilla wafer crumbs (about 48 cookies)
1 cup pecans, toasted and finely chopped
3 tablespoons cocoa powder
1/3 cup powdered sugar
1/4 teaspoon salt
5-6 tablespoons bourbon, whiskey, or rum
1/4 cup light corn syrup
chocolate sprinkles or powdered sugar for rolling

Mix the cookie crumbs, pecans, cocoa, powdered sugar, and salt together in a bowl. Combine the corn syrup and bourbon in a small bowl; add to the cookie mixture and stir to combine.

Using a 1 1/4-inch scoop, roll into 1-inch balls. Immediately, roll the ball into either sprinkles or powdered sugar. Place on a parchment-lined sheet pan to set-up. Store in the refrigerator or cool place; serve at room temperature.

Makes about 30 balls

high altitude (5200ft): no change

variations:

mojito: Omit the cocoa powder, substitute rum for the bourbon, add 1 tablespoon finely chopped mint.

lemondrop: Omit the cocoa powder, substitute Absolute citron for the bourbon, add 1 tablespoon grated lemon zest.

gingerbread hazelnut rum balls: Substitute gingersnaps for the vanilla wafers and hazelnuts for the pecans. Replace the bourbon with white rum. Go crazy, any very crisp cookie and nut would work in this recipe.

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Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

6 tablespoons unsalted butter, melted
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1 (14 ounce) can sweetened condensed milk
1/4 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon coconut extract (optional)
2 2/3 cups (7 ounces) sweetened flaked coconut
2 cups semi-sweet chocolate chips
1/2 cup peanut butter, creamy or crunchy
1/2 teaspoon cinnamon

Preheat oven to 350° F. Lightly spay a 9x13-inch baking pan with vegetable oil spray. In a small bowl, mix together the melted butter, graham cracker crumbs, and sugar. Press the crumb mixture firmly on the bottom of the prepared pan.

In a small bowl, combine the condensed milk, salt, vanilla, and coconut extract. Sprinkle the coconut evenly over the crust. Pour the condensed milk mixture evenly over the coconut. Bake 25 minutes, until lightly browned.

Meanwhile, in a small saucepan over low heat, melt the chocolate, peanut butter, and cinnamon. Spread evenly over the hot coconut layer. Cool completely and refrigerate.

Makes 18 3x2-inch bars

high altitude (5200ft): no change

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