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

1 teaspoon unsalted butter, softened 1 tablespoon powdered sugar
1 3-ounce package ladyfingers (sponge cake)
1 cup semisweet chocolate chips
3 tablespoons cream or half-and-half
1/4 teaspoon salt
4 large eggs; separated
1/2 teaspoon vanilla extract
1/2 teaspoon instant coffee
1/4 cup granulated sugar
1 cup heavy cream; whipped to soft peaks

Butter the sides and bottom of an 8 or 9-inch springform pan. Sprinkle the pan with powdered sugar and swirl the pan to coat evenly. Separate the ladyfingers and line the sides of the pan. Arrange the remaining ladyfingers in a single layer to completely cover the bottom of the pan. Cut the ladyfingers to fit any odd spaces.

Melt the chocolate chips and cream together in a bowl placed over a pot of barely simmering water; stir until the mixture is smooth. Transfer the melted chocolate to a large bowl and add the egg yolks, one at a time, beating well after each addition. Stir in the vanilla and instant coffee, set aside.

With an electric mixer, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Gently fold the whipped cream and egg whites into the chocolate mixture until no streaks of white remain.

Pour the mixture into the prepared pan and freeze for 4 hours, until firm.

Makes one 9-inch "cake" (10-12 servings)

high altitude (5200ft): No change.

variations: These recipes will be available in the cookbook.

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

1 cup water
1/4 cup unsalted butter
1 tablespoon sugar
1/8 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon vanilla
3 large eggs plus 1 egg white
1 quart of your favorite ice cream
1 recipe glossy chocolate sauce or
1 recipe honey caramel sauce

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

In a sauce pan over high heat, bring the water, butter, sugar, and salt to a boil. Reduce the heat to low and add the flour, all at once. Stir vigorously until the flour is absorbed and the dough begins to form a ball. Remove the pot from the heat and transfer the dough to a mixing bowl. Allow the dough to cool for 5-7 minutes.

With an electric mixer on low speed, beat in vanilla and the eggs one at a time. Make sure that each egg is fully mixed in before adding the next one. The dough should be smooth and glossy. Scoop or spoon golf ball-sized mounds of dough, 2-inches apart on to the prepared sheet pan. Use a wet finger to tap down any "peaks" on the balls of dough as these might burn.

Bake for 30 minutes until golden brown. Turn off the oven and let them sit in the oven for 10 more minutes. Remove the pan from the oven and allow them to cool completely on the pan on a wire rack.

To serve: Once cooled, cut the profiteroles in half around the middle and scoop out any uncooked dough. Place the bottom on a serving plate and top with a scoop of ice cream. Replace the top piece of pastry and cover with your favorite sauce.

Makes about 16 profiteroles

high altitude (5200ft): Add 1 additional egg white.

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

2 1/2 pounds peaches (about 6-8 peaches); peeled, pitted, and chopped
1/2 cup cold water
1 cup sugar
2 tablespoons lemon juice
1/8 teaspoon salt
1 tablespoon vodka

Pulse all ingredients in a food processor for 1-2 minutes, until the sugar is dissolved.

Strain the mixture (optional) into a large bowl and refrigerate until completely chilled, about 3 hours.

Freeze the mixture in your ice cream machine following the manufacturer's instructions, until the mixture resembles soft-serve ice cream - about 25-30 minutes.

Transfer the sorbet to an airtight container and freeze until firm, about 4 hours.

Makes about 1 quart

high altitude (5200ft): no change

variations:

fresh berry sorbet: Omit peaches; add 3 cups fresh raspberries, blackberries, strawberries or blueberries. Proceed as directed.

lemon / lime sorbet: Omit peaches; increase sugar to 1 1/4 cups; increase water to 1 1/2 cups; add 1/2 cup fresh lemon/lime juice. Proceed as directed.

margarita sorbet: Omit peaches; increase sugar to 1 1/4 cups; increase water to 1 1/2 cups; add 1/2 cup fresh lime juice; add 1 tablespoons tequila; add 1 tablespoons triple sec; omit the vodka. Proceed as directed.

orange sorbet: Omit peaches; omit water; add 2 cups orange juice; add 1 tablespoon grated orange zest. Proceed as directed.

grapefruit sorbet: Omit peaches; add 1 1/2 cups unsweetened grapefruit juice; add 1 tablespoon grated grapefruit zest. Proceed as directed.

mango sorbet: Omit peaches; add 3 pounds mangoes (about 3 mangoes); peeled, pitted, and chopped; reduce sugar to 3/4 cup. Proceed as directed.

honeydew sorbet: Omit peaches; add 2 1/2 pounds melon; peeled, seeded, chopped. Proceed as directed.

watermelon sorbet: Omit peaches; add 2 1/2 pounds watermelon; peeled, seeded, chopped. Proceed as directed.

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

2 cups all-purpose flour
1/2 cup cocoa powder (I used Hershey's Special Dark cocoa)
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
1/4 cup vegetable oil
1 cup dark brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon instant coffee
1 quart of your favorite ice cream

Preheat the oven to 350š F. Line a sheet pan with parchment paper or a silicone baking mat.

Whisk together the flour, cocoa powder, baking powder, and salt in a bowl; set aside.

With an electric mixer, beat the butter, vegetable oil, and sugar on medium speed until combined. Mix in the eggs one at a time, vanilla extract, and instant coffee until smooth. With the mixer on low speed, add the flour mixture to the eggs and mix just until combined and a soft dough forms. Gather the dough into a 6-inch disk, cover with plastic wrap, and refrigerate until well chilled, at least 1 hour.

On a lightly floured surface, roll out the dough to about 1/8-inch thick. Use a cookie cutter to cut out as many pieces as you can, transferring the cut outs to the prepared baking sheet. Gather and re-roll the dough scraps as needed. If desired, use a wooden skewer to make a dotted pattern on the cookies. Bake 8-10 minutes. Let cool on the baking sheet a few minutes before transferring to a wire rack to cool completely.

To assemble the sandwiches, use an ice cream scoop to portion the ice cream between two of the cookies. If your ice cream is too hard to scoop, let it stand at room temperature for 10-15 minutes. Repeat until all the cookies are used. Place the sandwiches in the freezer. Wrap the sandwiches individually as desired. Keep frozen until ready to serve.

note: if you can find ice cream in an olf-fashioned square carton, you can slice off slabs with a sharp knife and then use a biscuit cutter to make neat circles of ice cream.

Makes about 12 3-inch sandwiches

high altitude (5200ft): no change

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

fresh berry sauce

3 cups raspberries, blackberries, or blueberries
1/4 cup sugar
1/4 cup water
1/8 teaspoon salt
1 tablespoon lemon juice

Bring the berries, sugar, water, and salt to a simmer in a large sauce pan over medium heat, stirring occasionally, until the sugar is dissolved and the berries are heated through. Transfer the mixture to the bowl of a food processor and process it's until smooth. Strain the sauce to remove the seeds and skins. Stir in the lemon juice and chill the sauce before serving.

Makes 1 1/2 cups


honey caramel sauce

1/2 cup water
2 tablespoons honey
1 cup sugar
1 cup heavy cream
1/8 teaspoon salt
1/2 teaspoon vanilla extract

Bring the water, honey, and sugar to a boil in a medium sauce pan over medium-high heat. After the sugar has dissolved, do not stir.

Once the mixture begins to change color around the edges of the pan, you may gently swirl the pan to help the mixture cook evenly. Continue to boil the mixture until it's a caramel color - about the color of straw.

Reduce the heat to low and carefully add the cream and salt. The mixture will bubble and hiss so be careful. Continue to stir until the sugar melts again and the sauce is smooth. Remove the sauce from the heat and add the vanilla. Let the sauce cool to room temperature, transfer to a covered container and refrigerate.

Makes 1 1/2 cups

bourbon caramel sauce: Stir in 2 tablespoons bourbon or whiskey along with the vanilla.


hot fudge sauce

1 2/3 cups semisweet chocolate chips
1/3 cup heavy cream
3 tablespoons unsalted butter
1/2 teaspoon instant coffee
1 teaspoon vanilla extract
1/3 cup cocoa powder
1/3 cup sugar
3/4 cup corn syrup
1/3 cup water
1/4 teaspoon salt

Melt the chocolate, cream, and butter together in a small heat-proof bowl set over a pan of barely simmering water until smooth, stirring once or twice.

Turn off the heat and whisk in the vanilla and cocoa powder until dissolved; set aside.

Warm the sugar, corn syrup, water, and salt in a medium saucepan over low heat without stirring until the sugar dissolves. Increase the heat to medium-high and simmer the mixture for 4 minutes, stirring frequently.

Turn off the heat and let the mixture cool for 3-4 minutes. Whisk in the chocolate mixture until smooth. Serve warm. (To reheat the sauce, place it in the microwave for 1-2 minutes, stirring several times until it's smooth.)

Makes 2 cups


glossy chocolate sauce

1 1/4 cups semisweet chocolate chips
1/2 cup half-and-half
2 tablespoons unsalted butter
1/3 cup corn syrup
1/2 teaspoon instant coffee
1/4 teaspoon salt
1 teaspoon vanilla extract

Combine all ingredients in a microwave-safe bowl and microwave on high for 30 seconds. Stir the mixture. Repeat 2-3 more times until the sauce is melted, smooth, and shiny. Serve warm or at room temperature.

Makes 2 cups

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You can find other delicious baking recipes in the chapter selections on the left.

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

1/2 cup sugar
2 tablespoons corn starch
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon instant coffee
2 cups whole milk, divided
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
1/2 cup chilled heavy cream
1/2 cup English toffee bits (with or without chocolate)

Whisk the sugar, cornstarch, salt, cinnamon, and coffee together in a heavy medium saucepan until blended. Gradually add 1/4 cup milk and whisk until the cornstarch is dissolved. Whisk in the remaining 1 3/4 cups milk.

Whisk over medium-high heat until the mixture thickens and comes to a boil, about 5-7 minutes. Reduce the heat to medium and cook for one minute longer.

Remove the pot from the heat and add the chocolate chips. Let stand one minute; then whisk until the mixture is melted and smooth. Stir in the vanilla and cream. Place the sauce pan over a large bowl filled with ice and water and cool, stirring often, for about 30 minutes. Refrigerate the gelato mixture for 2 hours.

Freeze the gelato in your ice cream maker according to your manufacturers instructions; adding the toffee bits in the last minutes of churning. Transfer to a container and freeze at least 3 hours and up to 2 days.

Makes about 3 cups

high altitude (5200ft): No change

variations:

vanilla gelato: Omit the cinnamon, coffee, chocolate chips, and toffee. Increase the vanilla to 1 tablespoon. Proceed as directed.

strawberry gelato: Follow the vanilla gelato recipe and add 1 cup mashed strawberries to the gelato about halfway through freezing.

coffee gelato: Follow the vanilla gelato recipe and add 2 tablespoons instant coffee with the cornstarch. Proceed as directed.

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

3/4 cup sugar
2 large eggs plus 4 egg yolks (you can use pasturized eggs in the shell)
1/8 teaspoon salt
2 cups heavy cream
1 cup half-and-half
2 tablespoons corn syrup
1 tablespoon vanilla extract

With an electric mixer, whip the sugar, eggs and salt on high speed for 4-5 minutes until very pale, thick, and doubled in volume. Whisk in the cream, half-and-half, corn syrup, and vanilla by hand until combined. Transfer the mixture to a covered container and refrigerate for 2-4 hours. (For the creamiest result, the base needs to be toroughly chilled.)

Freeze the mixture in an ice cream freezer according to the manufacturer's instructions. (Do not fill your ice cream freezer more than half full - you may need to freeze it in two batches.) The mixture will not freeze hard in the machine. Once the volume has increased by half to three-quarters times, and reached a soft serve consistency, spoon the mixture back into a covered container and let it harden in the freezer for at least 2 hours.

Makes about two quarts

high altitude (5200ft): no change

variations:

coffee: Whisk 3 tablespoons instant coffee into the finished cream mixture. Proceed as directed.

strawberry: Add 1 1/2 cups mashed berries into the half-frozen custard while it's in the machine. Proceed as directed.

toffee: Add 1 cup crushed toffee candies into the half-frozen custard while it's in the machine. Proceed as directed.

chocolate: Heat the cream and half-and-half until just scalding. Pour the hot cream mixture over 1 cup semisweet chocolate chips. Let the mixture sit for a few minutes before stirring to melt the chocolate and form a smooth mixture. Refrigerate this mixture until cold before proceeding with the recipe. Reduce the sugar to 2/3 cup.

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

2 cups heavy cream
1 cup half-and-half
3/4 cup sugar
1/8 teaspoon salt
2 tablespoons corn syrup
1 tablespoon vanilla extract

Combine all ingredients except the vanilla in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Stir in the vanilla extract. Pour the mixture into a lidded container, cover and refrigerate mixture overnight.

Freeze the mixture in an ice cream freezer according to the manufacturer's instructions. (Do not fill your ice cream freezer more than half full - you may need to freeze it in two batches.) The mixture will not freeze hard in the machine. Once the volume has increased by half to three-quarters times, and reached a soft serve consistency, spoon the mixture back into a lidded container and let it harden in the freezer for at least 2 hours.

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.

Makes about 1 1/2 quarts

high altitude (5200ft): no change

variations:

chocolate: Reduce the sugar to 2/3 cup. Pour the hot cream mixture over 1 cup semisweet chocolate chips. Let the mixture sit for a few minutes before stirring to melt the chocolate and form a smooth mixture. Proceed as directed.

coffee: Add 3 tablespoons instant coffee to the hot cream mixture. Proceed as directed..

strawberry: Add 1 1/2 cups mashed berries into the half-frozen ice cream while it's in the machine. Proceed as directed.

toffee: Add 1 cup crushed toffee candies into the half-frozen ice cream while it's in the machine. Proceed as directed.

black pepper: Add 2 tablespoon freshly ground black pepper into the half-frozen ice cream while it's in the machine. Proceed as directed.

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