Ive recently moved to a town that is 4200 ft in atltitude. I have heard that you need to adjust your recipes and baking temps accorningly.
Does anyone know anything about this? Would appreciate the help!!
Thanks!!!

At 4200 ft you can probably get away with pretty minor adjustments. If you're baking from scratch, at the most basic level, you need to:

decrease sugar by 2 tbs per cup
increase liquid by 2 tbs per cup*
decrease leavening by 1/4 tsp per tsp

*sometimes more, it helps to know what your batter consistency should be

All of this becomes habit after a while and you find yourself just automatically making the adjustments in your head as you read a recipe.

It also helps to separate your eggs; beat the whites to soft peaks; fold them into the batter at the end.

I've found that some recipes simply don't work at high altitude no matter what you do.

I bake at a slightly lower temp (325) for a slightly shorter time. If a recipe says 35-40 minutes, I start checking at 25 minutes. FYI, I know some people disagree with this advice but it works for me so I keep on suggesting it to people who are having trouble with high altitude baking.

Hi-altitude baking recipes:

http://www.highaltitudebaking.com/recipes.htm

HTH