I am so sorry there was no post this Monday, but I had good reason...I was freezing food.
I taught a workshop on Freezer Meals to a local group of women. I provided a delicious meal for 15 straight from my freezer and it only took 15 minutes to get it made (the time it took to boil the boxed pasta and bake the breadsticks).
On the Menu:
- Whole wheat pasta with Mini Meatballs in marinara sauce
- Whole wheat pasta with vibrantly green Pesto (that made me dream of Summer)
- Freezy Cheese Straws
- Green Salad from a bag with bottled dressing
And for Dessert:
- Chocolate Surprise Cake
- Blueberry cobbler with Fruit Crisp Topping
I love sharing this information with others. When you see the possibilities of what Freezing can do for you...there's no way to keep from being excited!
February 24, 2010
February 22, 2010
Chocolate Surprise Cake
Well, it doesn't get much easier than this.
And it's a fabulous cake to have in your freezer for unexpected company or to lessen stress over the holidays or around birthdays! The surprise is the whipped cream center....shhhh!
Chocolate Surprise Cake
1 pkg boxed chocolate cake mix
1 pint heavy whipping cream
3 Tbsp. white sugar
1/4 cup powdered sugar or 1 tub chocolate frosting
To Prepare
- Bake cake per box directions. You can make it a 9x13" or use cake pans to make two small round cakes.
- Place on a wire rack and cool completely.
- Beat heavy whipping cream with sugar until stiff peaks form.
- Split cake into two layers using serrated knife or cake splitter.
- Fill center of cake with *whipped cream and replace top layer.
To Freeze
- Wrap entire cake in plastic wrap and store in freezer for up to 6 months.
To Serve
- Remove from freezer and let thaw on counter for 30-60 minutes or thaw in fridge overnight.
- Top with a light dusting of powdered sugar or frost with chocolate frosting and top with chocolate curls.
* If you can't eat dairy you can replace the whipped cream with Cool Whip.
And it's a fabulous cake to have in your freezer for unexpected company or to lessen stress over the holidays or around birthdays! The surprise is the whipped cream center....shhhh!
Chocolate Surprise Cake
1 pkg boxed chocolate cake mix
1 pint heavy whipping cream
3 Tbsp. white sugar
1/4 cup powdered sugar or 1 tub chocolate frosting
To Prepare
- Bake cake per box directions. You can make it a 9x13" or use cake pans to make two small round cakes.
- Place on a wire rack and cool completely.
- Beat heavy whipping cream with sugar until stiff peaks form.
- Split cake into two layers using serrated knife or cake splitter.
- Fill center of cake with *whipped cream and replace top layer.
To Freeze
- Wrap entire cake in plastic wrap and store in freezer for up to 6 months.
To Serve
- Remove from freezer and let thaw on counter for 30-60 minutes or thaw in fridge overnight.
- Top with a light dusting of powdered sugar or frost with chocolate frosting and top with chocolate curls.
* If you can't eat dairy you can replace the whipped cream with Cool Whip.
February 15, 2010
Fruit Crisp Topping
Hmmmm....it's been a while since I shared something sweet, and since Valentine's Day was yesterday I thought it was appropriate.
This is a great little trick for whipping up delicious fruit filled desserts in a snap. You can top entire pies with this, fruit crumbles or homemade muffins as well.
FRUIT CRISP TOPPING
Makes 8 cups (enough for 4 - 9 inch pies/crumbles)
1/4 c. + 2 Tbsp. all purpose flour
1/2 c. packed lt. brown sugar
1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1&1/2 sticks unsalted butter, chilled
Optional
1/2 c. finely chopped nuts (almonds, pecans, walnuts, etc)
1 c. quick oats
To Prepare
- Mix dry ingredients. You can sift together or stir vigorously with a whisk.
- Cut butter into small 1/2" cubes. Use a pastry cutter or knife to break up butter into pea sized (or slightly smaller) balls.
- Flash freeze on a cookie sheet for 1 hour.
- Break up any large clumps with fork or hands.
- Store in small zip lock freezer bags by 2 cup increments (4 bags total). Label with marker.
To Serve (on pies/crisps)
- Sprinkle contents of one bag (or 2 cups) over a 8x8" pan of sweetened fresh or frozen fruit or on top of a crustless 9 inch pie.
- Bake at 375* for 40 minutes
To Serve (as muffin topper)
- Prepare any muffin recipe.
- Sprinkle 2 Tbsp. of crumble on top
- Bake per your recipe instructions.
This is a great little trick for whipping up delicious fruit filled desserts in a snap. You can top entire pies with this, fruit crumbles or homemade muffins as well.
FRUIT CRISP TOPPING
Makes 8 cups (enough for 4 - 9 inch pies/crumbles)
1/4 c. + 2 Tbsp. all purpose flour
1/2 c. packed lt. brown sugar
1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1&1/2 sticks unsalted butter, chilled
Optional
1/2 c. finely chopped nuts (almonds, pecans, walnuts, etc)
1 c. quick oats
To Prepare
- Mix dry ingredients. You can sift together or stir vigorously with a whisk.
- Cut butter into small 1/2" cubes. Use a pastry cutter or knife to break up butter into pea sized (or slightly smaller) balls.
- Flash freeze on a cookie sheet for 1 hour.
- Break up any large clumps with fork or hands.
- Store in small zip lock freezer bags by 2 cup increments (4 bags total). Label with marker.
To Serve (on pies/crisps)
- Sprinkle contents of one bag (or 2 cups) over a 8x8" pan of sweetened fresh or frozen fruit or on top of a crustless 9 inch pie.
- Bake at 375* for 40 minutes
To Serve (as muffin topper)
- Prepare any muffin recipe.
- Sprinkle 2 Tbsp. of crumble on top
- Bake per your recipe instructions.
February 1, 2010
Freeze Ahead Already Baked Dinner Rolls
I know many people who are cooking for just one or two. Making homemade rolls can be tough when you only need a few and don't want the rest to go to waste. This recipe from America's Test Kitchen (available for free on their website) promises fresh baked rolls anytime and you can break off as many or as few as you would like and leave the remaining rolls frozen for another time. These are rolls that you cook and THEN freeze...reheating when ready. Later this month I will post a recipe to make your own dough balls (like Rhodes rolls).
Freeze Ahead Dinner Rolls
Makes 15 large rolls.
Ingredients
3 tablespoons unsalted butter , plus 2 tablespoons for bowl and baking dish
1 1/2 cups whole milk
1/3 cup honey
4 tablespoons vegetable shortening
5-5 1/2 cups all-purpose flour
1 tablespoon yeast (rapid rise or instant)
2 teaspoons salt
1 large egg , plus1 large egg beaten with 1 tablespoon water
Instructions
1. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut oven off. Grease large bowl with 1 tablespoon butter. Line 13 by 9-inch baking dish with foil, leaving overhang on all sides. Grease foil with 1 tablespoon butter.
2. Place milk, honey, shortening, and remaining 3 tablespoons butter in large measuring cup. Microwave on high power until milk is warm (110 degrees) and butter and shortening begin to melt, 1 to 2 minutes. Stir well. Don't get the milk mixture too hot, or the dough won't rise.
3. Mix 4 1/2 cups flour, yeast, and salt in bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes together, increase speed to medium, add 1 egg, and mix until dough is smooth, about 2 minutes. Add another 1/2 cup flour and knead until dough is shiny and smooth and comes away from sides of mixing bowl, 6 to 7 minutes (add up to 1/2 cup more flour if dough is too sticky). Turn dough onto unfloured surface and knead briefly to form smooth, cohesive ball. Transfer dough to buttered bowl and turn to coat. Cover bowl with plastic wrap and place in turned-off oven until dough has doubled in size, 50 to 60 minutes.
4. Punch down dough on floured surface and divide into 3 equal pieces. Roll each piece into thick cylinder and cut each cylinder into 5 equal pieces. Working one piece at a time (keep remaining pieces covered with plastic wrap) and following photos, form dough pieces into smooth, taut rounds and arrange in prepared baking dish. Lightly press on dough rounds so they just touch each other. Cover baking dish with plastic wrap and return to turned-off oven until dough rounds have doubled in size, 50 to 60 minutes.
5. Remove dish from oven and heat oven to 375 degrees. Unwrap baking dish and brush rolls with egg-water mixture. Bake until rolls are deep golden brown, 25 to 27 minutes. Remove from oven and cool on wire rack for 5 minutes. Using handles of foil sling, remove rolls from baking dish and cool on wire rack for 1 hour. Remove foil from rolls, return to rack, and cool completely.
To Freeze
Keeping rolls together or seperating into individual serving sizes, wrap tightly in plastic wrap, then in foil; freeze for up to 1 month.
To Serve
Remove plastic wrap and foil (reserve foil) from rolls, wrap in reserved foil, and defrost at room temperature for 2 hours. Adjust oven rack to middle position and heat oven to 375 degrees. Bake foil-wrapped rolls on baking sheet until heated through, about 30 minutes. Serve.
Freeze Ahead Dinner Rolls
Makes 15 large rolls.
Ingredients
3 tablespoons unsalted butter , plus 2 tablespoons for bowl and baking dish
1 1/2 cups whole milk
1/3 cup honey
4 tablespoons vegetable shortening
5-5 1/2 cups all-purpose flour
1 tablespoon yeast (rapid rise or instant)
2 teaspoons salt
1 large egg , plus1 large egg beaten with 1 tablespoon water
Instructions
1. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut oven off. Grease large bowl with 1 tablespoon butter. Line 13 by 9-inch baking dish with foil, leaving overhang on all sides. Grease foil with 1 tablespoon butter.
2. Place milk, honey, shortening, and remaining 3 tablespoons butter in large measuring cup. Microwave on high power until milk is warm (110 degrees) and butter and shortening begin to melt, 1 to 2 minutes. Stir well. Don't get the milk mixture too hot, or the dough won't rise.
3. Mix 4 1/2 cups flour, yeast, and salt in bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes together, increase speed to medium, add 1 egg, and mix until dough is smooth, about 2 minutes. Add another 1/2 cup flour and knead until dough is shiny and smooth and comes away from sides of mixing bowl, 6 to 7 minutes (add up to 1/2 cup more flour if dough is too sticky). Turn dough onto unfloured surface and knead briefly to form smooth, cohesive ball. Transfer dough to buttered bowl and turn to coat. Cover bowl with plastic wrap and place in turned-off oven until dough has doubled in size, 50 to 60 minutes.
4. Punch down dough on floured surface and divide into 3 equal pieces. Roll each piece into thick cylinder and cut each cylinder into 5 equal pieces. Working one piece at a time (keep remaining pieces covered with plastic wrap) and following photos, form dough pieces into smooth, taut rounds and arrange in prepared baking dish. Lightly press on dough rounds so they just touch each other. Cover baking dish with plastic wrap and return to turned-off oven until dough rounds have doubled in size, 50 to 60 minutes.
5. Remove dish from oven and heat oven to 375 degrees. Unwrap baking dish and brush rolls with egg-water mixture. Bake until rolls are deep golden brown, 25 to 27 minutes. Remove from oven and cool on wire rack for 5 minutes. Using handles of foil sling, remove rolls from baking dish and cool on wire rack for 1 hour. Remove foil from rolls, return to rack, and cool completely.
To Freeze
Keeping rolls together or seperating into individual serving sizes, wrap tightly in plastic wrap, then in foil; freeze for up to 1 month.
To Serve
Remove plastic wrap and foil (reserve foil) from rolls, wrap in reserved foil, and defrost at room temperature for 2 hours. Adjust oven rack to middle position and heat oven to 375 degrees. Bake foil-wrapped rolls on baking sheet until heated through, about 30 minutes. Serve.