All high altitude recipes need a formula of some sort. Here are some basics:
Liquids: For every cup; increase 3-4 Tablespoons
Flour: For every cup; increase 1-2 Tablespoons
Baking Powder: For every teaspoon; decrease 1/4 to 3/8 Teaspoons
Sugar: For every cup; decrease 2-4 Tablespoons
Baking Temperature: increase from original; 25 degrees
This guideline will be used throughout, altered slightly as necessary. I will only post those recipes that are tested and successful!
Baking makes the world a richer place!