Baking at High Altitude/the Muffin Lady's Old Fashioned Recipes: The Muffin Lady's Old Fashioned Recipes

Surprised at lack of pictures of recipes. It was ok but I really dont recommend.

I live at about 6500 ft. above sea level. I purchased this book a couple of years ago and a friend took it. So, I ordered another copy, as my friend is keeping this marvelous cookbook. I felt I must write a review because of the reviews that state the recipes in the book do not work.I have just about torn my hair out over - muffins! Now, I have made zucchini muffins, carrot muffins, cranberry muffins and a lemon cake. Wow! I have no idea what those "others" are doing, but all of the above have turned out light, moist and, most of all, incredibly tasty.I advise the "failure" folks to try again. One states that there are no tips for altitude. They are right there in the front called "Tips for High Altitude Baking."All I can say is that I have had tremendous success and I am now off to make Blueberry Muffins.

We live at 9,000 feet in Colorado and I probably cook muffins or quick breads from this cookbook every week. Indeed, my better half said the title of this review just a few weeks ago.My only caution is that more than once the recipe has said it would make 12 muffins when it actually made 24. I've learned to apply a common sense test to the list of ingredients. And if I end up with 24 muffins, somehow they always are eaten.

Very fast shipping, book is in condition described. Highly recommend the seller. Have not tried recipes yet, but they look good.

What a helpful baking aid! I have lived in the mountains at 9,00 feet for five years now and have not been successful baking from scratch. My cakes have been gooey and have fallen and my cookies have spread-out too thinly. I resorted to using mixes because they usually give "High Altitude" modifications, as most recipes in magazines and on the internet don't. I baked the "Banana Bread" recipe and it turned out perfectly! I am so happy to have this book. Now I can go back to baking from scratch as I always did before moving to the mountains!

I spend my summers in New Mexico at 7,400 feet and really depend on high altitude changes for my normal sea level recipes. While this book had lots of delicious sounding recipes, and lots of family stories, I found little practical advice for actual high altitude cooking, except for wrapping every baked good in plastic wrap 15 minutes after baking (somewhat impractical for yeast bread). Do not rely on this cookbook for actual high altitude cooking.

This book is easy to follow and simple steps. I highly recommend it for high altitude baking.

I really rely heavily on the recipes in this book. I live on a mountain in Wyoming and when I got here everything I baked fell in the middle. My husband bought this book for me and so far every recipe I've tried has come out perfectly. Having lived at sea-level for 64 years this baking problem came as a shock. Couldn't get by without this book!!!