DENVER – December 2015 – The holiday season has arrived, bringing with it unique family traditions, festive celebrations and an assortment of delicious seasonal treats. Holiday baking is a beloved tradition for many families and few holiday dessert recipes are complete without the incredible, edible egg. The Colorado Egg Producers (CEP) Association would like to share some helpful tips for baking at high altitude, a problem many Coloradans face during the holiday season.
“Locally produced eggs can be used for most holiday baking recipes,” said Terry Tormohlen, Colorado egg farmer and CEP member. “From eggnog to sugar cookies and Christmas morning casseroles, eggs are essential for many holiday treats. Because eggs contain almost every essential vitamin and mineral the body needs, you can rest assured knowing that you are cooking for your family with healthy, nutritional ingredients this holiday season.”
Here in Colorado, it is important to take the high altitude into consideration when baking. Higher altitudes often have lower pressure, leading to lower boiling points, faster evaporation of liquids and more rapid rising of batters when baked. Basic adjustments and a little experimentation can compensate for higher altitudes. Here are a few tips:
- Reduce the amount of baking powder the recipe calls for. For each teaspoon, decrease by 1/8 – 1/4 teaspoon.
- Reduce the amount of sugar the recipe calls for. For each cup, decrease by 2-3 tablespoons.
- Increase the amount of liquid the recipe calls for. For each cup, add 3-4 tablespoons. Eggs and butter are considered liquids.
- Fill baking pans half-full, not the usual two-thirds, as high altitude cakes may overflow.
- Increase the baking temperature 15-20 degrees, unless using a glass pan, and reduce the baking time by up to 20 percent.
Use these tips, along with locally produced eggs, to ensure your dessert will be the hit of the holiday party. CEP suggests trying out these high altitude baking tips on this recipe for peppermint meringue kisses, courtesy of the American Egg Board.
Peppermint Meringue Kisses
· 4 egg whites, room temperature
· ½ teaspoon cream of tartar
· 1 ¾ cups powdered sugar, sifted
· 1 cup crushed peppermint candies or candy canes
Preheat oven to 225 F
Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add sugar, 2 tbsp. at a time, until whites are glossy and stand in stiff peaks. Fold in crushed candies.
Spoon into pastry bag fitted with large fluted or plain tip. Pipe meringue onto baking sheets lined with parchment paper or aluminum foil. Sprinkle with crushed candies. Bake in 225 F oven until firm, about 1 hour. Turn off oven. Let dry in oven, with door closed, until cool and crisp, at least 1 hour.
Are you inspired to learn more about the fascinating world of Colorado agriculture? Visit CEP at the National Western Stock Show January 9th through 24th. Our interactive barn is fun for the whole family with videos and slide shows, a conveyor belt for kids to operate, informational egg brochures, recipes and so much more! You can even find out where you can buy high quality, safe and nutritious Colorado produced eggs. Find us on the 3rd floor in the Hall of Education in the CSU Ag Adventure display.
Pick up a carton of eggs to get started baking delicious holiday recipes! You can save $0.55 when you purchase two dozen eggs at your local grocery story. Visit www.coloradoeggproducers.com/eggcouponto download a coupon today.
CEP is committed to feeding our neighbors in need. This football season, CEP will cheer on the Orange and Blue while giving back to the community. For each point our team scores this season, CEP will donate a dozen eggs to Food Bank of the Rockies. Tune into radio station 850AM KOA on game days to hear more about CEP and the incredible, edible egg.
About Colorado Egg Producers Association
The Colorado Egg Producers (CEP) Association is a membership organization representing six farms throughout the state. CEP is committed to doing what’s right for its community, as illustrated by the regular donation of thousands of eggs to food banks throughout the state. Local egg farmers take great pride in providing eggs to Coloradans. Eggs are a gluten-free food and we are proud to offer consumers the choice between cage, cage-free, organic, nutrient enhanced, brown and white eggs, although it is important to note, there is no nutritional difference between cage-free eggs and conventionally produced eggs. For more facts and information about eggs and CEP, including a list of where to buy Colorado eggs, please visit www.coloradoeggproducers.com.