The Everything Freezer Meals Cookbook (20 page)

This bread is easy for kids to make as well as fun to eat — just pull off pieces! Try adding diced apple or pears to the bread instead of raisins.

Freezing Day

Mix sugar and cinnamon together in a plastic bag. Cut biscuit dough into quarters, and put in bag with cinnamon sugar. Shake to coat pieces. Grease bottom and sides of a Bundt pan. Place ¼cup pecans in bottom of pan. Put a layer of biscuit pieces on top of pecans. Continue to add biscuit pieces to pan. Intersperse raisins and remaining pecans among the biscuit pieces.

In a saucepan, melt butter. Add brown sugar and vanilla. Heat until brown sugar is dissolved in butter. Pour melted butter and sugar over top of biscuits. Bake at 350°F for 35–40 minutes. Remove from oven and turn out on a plate. Let cook, wrap tightly, and freeze.

Reheating Instructions

Defrost bread at room temperature for 2–3 hours. Bread can be served at room temperature or heated in oven at 350°F for 10–15 minutes.

PER SERVING

Calories: 532 | Fat: 26g | Protein: 8g | Sodium: 594mg | Carbohydrates: 69g | Fiber: 2g

This bread tastes great with butter and is a delicious accompaniment to Blue Ribbon Chili (Chapter 3) and Sweet Italian Sausage and Tortellini Soup (Chapter 11).

Freezing Day

Sift together cornmeal, flour, sugar, salt, and baking powder. In separate bowl, mix together heavy cream, applesauce, honey, and eggs. Combine wet and dry ingredients, and stir just enough to mix them. Pour batter into a greased 9″ × 9″ pan. Bake at 400°F for 20–25 minutes until a knife inserted in the center comes out clean. Cool, wrap well with plastic wrap, and freeze.

Reheating Instructions

Defrost cornbread at room temperature for 1–2 hours and serve at room temperature. To warm bread, place in oven at 350°F for 10 minutes.

PER SERVING

Calories: 370 | Fat: 17g | Protein: 7g | Sodium: 432mg | Carbohydrates: 49g | Fiber: 2g

Cornbread Muffins

This recipe can also be used to make cornbread muffins! Line each cup of your muffin tin with muffin (cupcake) papers and use a ladle to pour in the batter. Bake the muffins at 400°F for 15–20 minutes, or until a toothpick inserted into them comes out clean.

These biscuits are easy to make and a delicious addition to many meals. Serve them with Vegetarian Vegetable Bean Soup (Chapter 7) or Grilled Citrus Chicken (Chapter 4).

Freezing Day

Mix together baking mix, buttermilk, Cheddar cheese, and ¼teaspoon garlic powder. Mix well. Using a teaspoon, drop batter onto lightly greased baking sheet to form 12 biscuits. Bake at 400°F for 18–20 minutes until tops begin to brown. In a saucepan melt butter and mix with ½ teaspoon garlic powder and parsley flakes. Brush butter mixture over the top of biscuits and let cool. Flash freeze then transfer to freezer bag.

Reheating Instructions

Defrost biscuits at room temperature for 1–2 hours. Biscuits can either be served at room temperature or heated in a 350°F oven 6–10 minutes or until they reach the desired temperature.

PER SERVING

Calories: 238 | Fat: 9g | Protein: 8g | Sodium: 669mg | Carbohydrates: 32g | Fiber: 0g

To get the most juice out of your lemon, microwave it for 15 seconds. Afterwards, roll it with your palm on a flat surface, then juice.

Freezing Day

In a mixing bowl, cream butter and sugar, then add eggs one at a time. Mix in lemon juice and lemon zest. In separate bowl, sift together flour, baking powder, and salt. Alternate adding the dry ingredients and milk to the egg mixture. Stir in poppy seeds. Pour batter into a greased loaf pan. Bake at 350°F for 45 minutes or until a knife inserted in the center comes out clean. Cool, wrap with plastic wrap, and freeze.

Reheating Instructions

Defrost bread at room temperature for 2–3 hours, and serve at room temperature.

PER LOAF

Calories: 1624 | Fat: 107g | Protein: 17g | Sodium: 1907mg | Carbohydrates: 159g | Fiber: 0g

Lemon Glaze

Once your bread has been baked and is still warm, you can add a glaze to the top. Mix together 2 tablespoons lemon juice with ½ cup confectioners' sugar. Add additional tablespoons of confectioners' sugar until glaze is thick. With a toothpick, make small holes in the top of the bread and pour the glaze over the entire loaf.

Coffee cake seldom contains coffee, but was originally made to eat with your coffee as a snack or dessert. This light and fluffy coffee cake will certainly complement your morning coffee or afternoon tea.

Freezing Day

Mix together oil and sugar. Add egg and milk, and mix. In a separate bowl, sift together flour, baking powder, and salt. Add flour mixture to egg mixture a little at a time and mix well. In separate bowl prepare topping by mixing the vanilla extract, butter, brown sugar, teaspoon of flour, cinnamon, and nuts. Pour coffee cake batter into a greased 9″ × 9″ pan. Add topping. Bake at 350°F for 35 minutes or until edges are browned and a knife inserted in the center comes out clean. Cool, wrap with plastic wrap, and freeze.

Reheating Instructions

Defrost coffee cake at room temperature for 1–2 hours and serve at room temperature.

PER SERVING

Calories: 458 | Fat: 31g | Protein: 3.5g | Sodium: 184mg | Carbohydrates: 44g | Fiber: 2g

Try coating these savory treats with cheeses or herbs. After dipping the rolls in butter, sprinkle them with rosemary or basil.

Freezing Day

In saucepan, melt 1 tablespoon butter and sauté garlic for 1–2 minutes. Add remaining butter and mix. Remove from heat. Remove the pizza dough from the cans and roll it out a bit. Cut dough into strips, and tie strips into knots. Place knots on greased baking sheet and bake at 400°F for 15–20 minutes until knots begin to turn light golden brown. While still hot, dip each knot into garlic butter, sprinkle with Parmesan cheese, and cool. Flash freeze on a baking sheet. Transfer to freezer bag.

Reheating Instructions

Defrost knots at room temperature for 1 hour. Put on greased baking sheet and bake at 400°F until knots are golden brown, 3–5 minutes. Heat marinara sauce in the microwave for 30 seconds–1 minute and serve with garlic knots for dipping.

PER SERVING

Calories: 210 | Fat: 13g | Protein: 4g | Sodium: 207mg | Carbohydrates: 21g | Fiber: 2g

Freezing Parmesan Cheese

Canned Parmesan cheese just cannot hold a candle to the taste of real fresh-ground cheese. Unfortunately, fresh block parmesan has a shelf life of only a few weeks in the refrigerator and therefore does not store well. Grated Parmesan cheese, however, does freeze well. Finely grate and seal in an airtight container (preferably in small, single-use amounts) and freeze.

The secret to keeping quick bread moist is in the mixing. When combining wet and dry ingredients, take care to just combine — do not over mix. Over mixing will cause your quick bread to crumble when sliced.

Freezing Day

Sift together flour, baking powder, baking soda, and salt. In a separate bowl, combine sugar, egg, vegetable oil, orange juice, and orange zest. Lightly stir in cranberries and nutmeg. Combine wet and dry ingredients together, stirring just enough to combine. Pour batter into a greased 9″ × 5″ loaf pan. Bake at 350°F for 50 minutes–1 hour until a knife inserted into center comes out clean. Once fully cooled, wrap well with plastic wrap, and freeze.

Reheating Instructions

Defrost bread at room temperature for 2–3 hours and serve at room temperature.

PER LOAF

Calories: 2147 | Fat: 36g | Protein: 33g | Sodium: 3160mg | Carbohydrates: 425g | Fiber: 13g

These biscuits make a delicious dessert item when glazed with any white, vanilla, or orange-flavored frosting. Warm frosting in microwave and drizzle over biscuits.

Freezing Day

Sift together the flour, baking powder, brown sugar, cinnamon, nutmeg, and salt. Use a pastry blender (or 2 knives), and cut in shortening. In a separate bowl, mix milk and sweet potatoes. Combine the sweet potato mixture with the flour mixture. Knead for about 30 seconds, then roll out onto a lightly floured board. Roll to ½″ thickness, then cut with a biscuit cutter. If you don't have a biscuit cutter, use the rim of a drinking glass to cut biscuits. Place biscuits on lightly greased baking sheet. Bake for 12–15 minutes at 425°F. Cool and flash freeze. Once frozen, transfer to a freezer bag.

Reheating Instructions

Defrost biscuits at room temperature for 1–2 hours and warm in a 425°F oven for 3–5 minutes or until desired temperature is reached.

PER SERVING

Calories: 81 | Fat: 4.5g | Protein: 1.5g | Sodium: 195mg | Carbohydrates: 9g | Fiber: 0.5g

Cinnamon Honey Butter

For a delicious treat, serve these biscuits hot out of the oven and topped with Cinnamon Honey Butter. To make the butter, beat together ½ cup softened butter, ½ cup honey, ¼ cup confectioners' sugar, and 1 teaspoon cinnamon. You'll also love it spread on homemade bread and pancakes!

Although carrot bread is often served with a meal, this recipe's carrot bread is more of a dessert since it is a bit too sweet to accompany a meal.

Freezing Day

In a bowl, cream butter, white sugar, and brown sugar until light and fluffy. Add eggs and vanilla and mix. In separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients to the butter mixture, and mix just enough to combine. Do not over mix. Stir in the carrots, walnuts, and raisins. Pour batter into a greased 9″ × 5″ loaf pan. Bake at 350°F for 1 hour or until a knife inserted into the center comes out clean. Cool the bread, wrap well with plastic wrap, and freeze.

Reheating Instructions

Defrost the bread at room temperature for 2–3 hours and serve at room temperature. You can also heat the bread in the oven at 350°F for about 5–10 minutes.

PER LOAF

Calories: 4695 | Fat: 280g | Protein: 68g | Sodium: 5186mg | Carbohydrates: 506g | Fiber: 26g

To quickly warm, place these rolls in a paper bag and heat in the microwave for 20–30 seconds (until warm, but not hot) and serve with honey butter.

Freezing Day

In a large bowl, mix together the yeast, warm water, and pinch of sugar. Let mixture sit for about 10 minutes until it starts to froth on top. Add butter and eggs to yeast and mix. Add sugar, salt, and 3 cups flour and mix. Continue to add flour until the dough is easy to handle. Knead the dough on a lightly floured surface until it becomes elastic. Put the dough in a lightly greased bowl, cover it with a towel, and set the bowl in a warm place for about 1 hour until the dough has doubled in size. Shape into rolls and put in a greased baking pan. Cover the rolls with a towel and let rise for 30 minutes. Bake rolls at 400°F for 15–20 minutes. Let rolls cool, then flash freeze on a baking sheet. Once frozen, transfer to a freezer bag.