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

1 recipe fully-baked savory tart shell (see the pie chapter) 6 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped
4 large eggs
1 1/2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 cup shredded gruyere cheese

Preheat the oven to 325° F. Adjust the oven rack to center position.

Fry the bacon in a skillet over medium heat until crisp and brown, about 5 minutes. Transfer with slotted spoon to paper towel-lined plate. Add the onion to the pan and cook for 5-10 minutes until soft and translucent.

Meanwhile, whisk all remaining ingredients except cheese in medium bowl.

Spread cheese, bacon, and onions evenly over the bottom of the tart shell, place the tart pan on a sheet pan and set it on oven rack. Pour in the custard mixture to 1/2-inch below the crust rim.

Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean and center feels set but soft like gelatin, 30 to 35 minutes.

Transfer the quiche to a wire rack to cool. Serve warm or at room temperature.

Makes one 9-inch tart (8-12 servings)

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."

1 large (16 ounces) rustic artisan bread loaf
1 pound bulk sausage (your favorite will be perfect)
1 medium onion, diced
2 celery stalks, diced
3 cups sliced mushrooms
1 1/2 teaspoons salt, divided
4 tablespoons unsalted butter
1 golden delicious apple, diced
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 cup chopped, toasted pecans
1/2 cup raisins
1/2 cup dried cranberries
4 cups chicken stock, divided

Preheat the oven to 225° F.

Slice the bread into 1/2-inch cubes and spread them out on a sheet pan. Bake the bread for 30-45 minutes to dry it out. Remove it from the oven and let cool.

Increase the oven to 350° F.

In a large skillet, cook the sausage over medium heat until no longer pink, breaking it up as it cooks; transfer it to a large bowl. In the same skillet, add the butter, onions, celery, mushrooms and 1/2 teaspoon salt and cook over medium heat, stirring occasionally to prevent burning. Cook for 15 minutes until the onions are soft and the mushrooms have released all their water. Remove from the heat and set aside.

In a large bowl, combine all the ingredients, except for the stock, and mix well. Add 3 cups of the stock and stir to combine. Pour the stuffing in a lightly buttered 9x13 lasagna pan (or any combination of covered casserole dishes that will hold the mixture).

Cover the casserole with a lid or aluminum foil and bake for 30 minutes. Gently stir the stuffing and add the remaining stock if the mixture seems dry. Replace the cover and bake an additional 30 minutes. Remove the cover and bake for an additional 15 minutes, if you prefer a crisp top. Transfer the casserole to a wire rack and let cool for 15-20 minutes.

Makes 8-10 servings

high altitude (5200ft): No change.

variation:

stuffing muffins: Generously butter twelve standard nonstick muffin pan. Add 4 beaten eggs to the stuffing mixture. Spoon about 1/2 cup of the mixture into each cup and press down to compact it. Mound about 1/2 cup of the remaining stuffing mixture on top of the stuffing in each cup. Press the mixture together with your hands, as needed, to hold its shape. Bake 20-25 minutes until golden and the internal temperature is 160 degrees F. Cool the 'muffins' in the pan for 15 minutes before unmolding. Use a small plastic knife to loosen the muffins as needed.

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

1 recipe fully-baked savory tart shell (see the pie section), cooled
4 plum or small tomatoes; sliced 1/8-inch thick
1/2 teaspoon kosher salt
3/4 cup part-skim ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup shredded provolone cheese
1/2 teaspoon dried Italian seasoning
1/4 cup heavy cream
1 large egg
1/4 teaspoon pepper
1/4 teaspoon salt
2 tablespoons olive oil
1 garlic clove, minced
1/4 cup chopped fresh basil

Adjust the oven rack to the middle position and preheat the oven to 425° F.

Slice the tomatoes 1/8-inch thick and spread the slices on three layers of paper towels to absorb moisture. Sprinkle them with 1/2 teaspoon kosher salt and let them drain for 30 minutes. Lay another layer of paper towels on top and gently blot the tops to remove the water that has wept out.

In a small bowl, mix together the ricotta cheese, parmesan cheese, provolone cheese, Italian seasoning, cream, egg, pepper, and salt. Spread the cheese mixture evenly over the bottom of the cooled tart shell. Arrange the tomato slices decoratively on top of the cheese in concentric circles. Sprinkle the top with the minced garlic and drizzle with olive oil.

Bake the tart on a sheet pan for 20-25 minutes. Cool the tart on a rack for 15 minutes, top with basil and serve. This is great served warm, room temperature, or chilled.

Makes one 9-inch tart (8-12 servings)

high altitude (5200ft): no change

variations:

zucchini ricotta tart: Substitute three small (or one large) zucchini or summer squash, sliced into 1/8-inch rounds for the tomatoes. Proceed as directed.

wild mushroom ricotta tart: Substitute 1 pound of mixed fresh mushrooms for the tomatoes; cooked in 2 tablespoons olive oil, 1/2 teaspoon salt for 10-15 minutes until they are nicely browned. Omit the Italian seasoning and basil. Add 1/2 teaspoon dried thyme. Proceed as directed.

mixed-up vegetable tart: Feel free to use any fresh vegetables you have on hand...tomatoes, summer squash, eggplant, mushrooms, corn, red peppers, etc. Proceed as directed.

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

1 28oz can diced tomatoes in juice
1/4 cup fresh grated ginger
3T fish sauce (nam pla)
1T dried crushed red pepper flakes
4 garlic cloves, crushed through a garlic press
1 1/2c granulated sugar
1/2c cider vinegar

Dump everything into a 3-quart, non-reactive (i.e. not aluminum or cast iron) sauce pan. Bring to a boil - stirring to dissolve the sugar.

Once the mixture boils, reduce the heat to a gentle simmer.

Simmer the mixture, stirring often, until it's thickened and glossy and reduced to about 2 - 2 1/2 cups. This may take anywhere from 1 - 1 1/2 hours depending on the size/shape of your pot. Note: once the mixture begins to reduce and thicken, it's very important to stir it often so that it doesn't scorch. Once the mixture burns, it's impossible to remove that taste.

Pour the mixture into a clean jar, seal it, cool to room temperature, and store in the fridge. Note: If you plan on making a larger batch and store it for more than a couple weeks, you must follow proper sterilizing and canning methods.

Makes about 2 cups.

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

1 recipe fully-baked savory tart shell; cooled (See the 'Pie Chapter' to the left for the recipe)

2 beefsteak tomatoes (or 6 plum tomatoes)
1 teaspoon kosher salt
2 tablespoons all-purpose flour
1/4 cup crushed saltine crackers
2 cups shredded provolone cheese, divided
1/4 teaspoon sugar
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
6 slices bacon, cooked and crumbled
2 cups shredded iceberg lettuce

Preheat the oven to 350° F.

Slice the tomatoes 1/4-inch thick and place them on three layers of paper towels on a wire rack. Sprinkle the kosher salt evenly over the tomatoes. Allow them to sit and drain for 30 minutes.

Combine the flour and cracker crumbs and spread evenly over the bottom of the tart shell. Add a layer of 1 cup shredded provolone; a layer of the salted tomatoes; a sprinkling of sugar, garlic powder, and oregano. Sprinkle with the bacon and remaining 1 cup provolone.

Place the tart on a sheet pan and bake for 30-35 minutes. Cool for 10-15 minutes, top with the shredded lettuce and serve.

Makes one 9-inch tart (8-12 servings)

high altitude (5200ft): no change

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

sweet and sour glaze
1 1/4 cups (one 12 ounce bottle) chili sauce
1/4 cup cider vinegar
1/4 cup dark brown sugar

Combine all ingredients in a microwave-safe bowl and microwave on 50% power for 10 minutes until thickened and glossy. Set aside. (Alternatively, you can combine all the ingredients in a small saucepan over low heat and simmer for 10 minutes, stirring often.)

'meatloaf'
2 tablespoons olive oil
1 medium onion, diced
1 celery stalk, diced
1 red bell pepper, seeded and diced
8 ounces sliced white mushrooms (about 2 cups)
1 cup toasted walnuts
1 (15-ounce) can garbanzo beans, drained and rinsed
2 cups Italian (or plain) dried breadcrumbs
4 large eggs
1/4 cup ketchup
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 cup fresh parsley, finely chopped

Preheat the oven to 375° F. Line a 9-by-5-inch loaf pan with an aluminum foil sling and spray the foil and any exposed areas of the pan with vegetable oil spray.

Cook the onion, celery, pepper, mushrooms in the olive oil in a large skillet over medium heat, stirring often. Cook them for 15 minutes until they are soft, the onions are translucent and the mushrooms have given off all their water and it has evaporated. Remove the pan from the heat and set aside.

Place the walnuts and garbanzo beans in the bowl of a food processor fitted with the metal blade. Pulse 4-5 times until the mixture is chopped but still has identifiable pieces. (It should not be a purée.) Transfer the bean mixture to a large bowl.

Replace the work bowl and blade of the food processor. Pulse the vegetable mixture 5-6 times until the vegetables are finely chopped. (You may need to do this step in 2-3 batches.) Transfer the vegetables to the bowl with the bean mixture. Add all the remaining ingredients and stir until the ingredients are thoroughly combined. Spoon the mixture into the prepared loaf pan. Pack it down good - it will fit.

Cover the top of the loaf with aluminum foil and bake for 1 hour. Remove the foil and spoon 3-4 tablespoons of the glaze evenly over the top. Return the loaf to the oven and bake an additional 15 minutes. Transfer the loaf to a wire rack and cool for 15 minutes before serving. You can use the foil sling to lift the loaf and transfer it to a serving platter, if desired. Serve with the chili glaze or gravy of your choice.

*To toast the nuts, place them on a sheet pan and bake at 325° F for 12-15 minutes until fragrant and light golden brown. (I go low and slow with my nuts. Nothing worse than burned nuts.)

Makes one loaf (4-6 servings)

high altitude (5200ft): no change

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

1 pound sliced bacon
4 pounds brown or white onions
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup dark brown sugar
3/4 cup cider vinegar
2 teaspoons dried thyme

Place the package of bacon in the freezer for 20 minutes. Meanwhile, dice the onions into 1/4-inch pieces; set aside. Remove the bacon from the freezer and slice it crosswise into 1/4-inch wide strips.

Place the bacon in a cold, 6-quart Dutch oven or other heavy-bottom pot that is large enough to hold all the onions. Put the pan over medium-low heat and begin to render the fat out of the bacon, stirring often. Cook the bacon until crispy - this may take anywhere from 20-40 minutes. (Once the bacon starts to 'foam', keep an eye on it as it will begin to cook very quickly.) Transfer the bacon strips to a paper-towel lined plate with a slotted spoon. Pour off all but 2 tablespoons of the bacon grease into a heat-proof bowl. (Save the bacon grease for another use or discard it after it cools.)

Add the onions, salt and pepper to the pot and cook over medium-low heat, stirring often, until they are very soft and caramelized, about 60-80 minutes. If the bottom of the pot gets a brown film or the onions are sticking, just add 2 tablespoons of water and stir. (You may have to do this several times.)

Once the onions are caramelized, add the brown sugar, vinegar, and thyme. Simmer the mixture over medium heat, stirring often, for 15-20 minutes until the onion mixture is thickened and syrupy. Stir in the bacon pieces. The jam will thicken even more as it cools.

Transfer the 'jam' to a resealable container or sterilized canning jars. The 'jam' will last for three months in the fridge.

Makes about 3 cups

high altitude (5200ft): No change

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

1 recipe classic pie dough (see the pie chapter to the right)
2 10-ounce packages frozen spinach, thawed
2 tablespoons olive oil
1 medium onion, minced
5 green onions, minced
1/2 cup minced parsley
2 tablespoons minced fresh dill
8 ounces feta cheese, crumbled
1 cup low-fat cottage cheese
3 eggs
1/4 cup dry bread crumbs
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

Preheat oven to 375°F with the oven rack on the lowest position and place a baking sheet on the rack. Squeeze the thawed spinach with your hands to remove as much water as possible, set aside. In a sauté pan, heat the olive oil over medium heat and add the onion, green onion, parsley, and dill. Cook the mixture for 5-10 minutes until the onions are soft and translucent. Remove from the heat and cool slightly. Transfer the mixture to a large bowl and add the spinach, feta cheese, cottage cheese, eggs, bread crumbs, lemon juice, salt, pepper, and nutmeg and mix thoroughly.

Remove pie dough from refrigerator. If it is firm and very cold, let stand until dough is cool but malleable. Roll one dough disk on a lightly floured surface into a 13-inch circle. Gently drape the dough over a rolling pin and transfer it to the center of 9-inch regular or deep-dish metal pie pan. Gently press the dough into sides of pan leaving portion that overhangs lip of pie plate in place.

Spoon the spinach mixture into the pie shell and mound it slightly in center. Roll out the other dough round and place over the filling. Trim the top and bottom edges to 1/2 inch beyond pan lip with a pair of scissors. Tuck this rim of dough underneath itself so that the folded edge is flush with pan lip. Flute the edging by pressing the dough edge between your left index finger and your right thumb and index finger or press with the back of a fork to seal. Cut five slits on top of the pie radiating out from about 2 inches from the center.

Place the pie on the heated sheet pan and bake for 50-60 minutes until the top is golden brown. Cool on a wire rack for 30 minutes. Can be served warm or cold.

Makes 1 9-inch pie (8-10 servings)

high altitude (5200ft): no change

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

3 1/2 cups all-purpose flour
1 package (2 1/4 teaspoons) instant "rapid-rise" yeast
1 teaspoon salt
1 teaspoon sugar
1 1/2 cups warm water
flour, for the work surface
cornmeal, for dusting

In a mixing bowl fitted with a dough hook, place flour, yeast, salt and sugar. With the mixer on low, gradually add 1 cup water and knead until dough comes together. The dough should pull away from the sides of the bowl' but stick to the bottom. If your dough isn't sticking to the bottom of the bowl, gradually add the remaining water. Knead on low speed for 10 minutes until the dough is firm and smooth. Place the dough on a lightly-floured surface and knead by hand 3 or 4 times and form it into a ball. Lightly spray a bowl with vegetable oil spray and put the dough inside. Spray the dough with vegetable oil spray and cover the bowl with plastic wrap. Let dough rise in a warm spot until doubled in bulk, about 1hour.

Preheat the oven to 500° F. If using a pizza stone, place the stone in the oven on bottom rack, preheat oven 1 hour ahead. Lightly press the dough to deflate it and divide it in half. Place one piece of the dough on a generously floured work surface. By hand, form dough loosely into a ball and stretch it into a circle. Using a floured rolling pin, roll dough into a 12 to 14-inch circle. Don't worry if your circle isn't perfect and if you get a hole just pinch the edges back together.

Sprinkle a pizza peel or cookie sheet generously with cornmeal. Transfer dough to pizza peel or cookie sheet with no lip. Add your favorite sauce, cheese, and toppings. Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack. Bake 8 to12 minutes or until the bottom is cooked and the crust is golden. (Note: the more toppings you have, the longer it will take to bake.)

Makes 2 14-inch pizzas

high altitude (5200ft): No change, although you may need to add 2-3 tablespoons water and your dough may rise faster.

variations:

whole wheat pizza: Reduce the flour to 2 1/2 cups and add 1 cup whole wheat flour. Proceed as directed.

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