Category Archives: Freezer Food

Make A Head/Freeze

Homemade Vanilla Cake with Chocolate Frosting from Scratch
Homemade Vanilla Cake with Chocolate Frosting from Scratch

One of the keys to my kitchen success is making great food and stored for short-term storage or freezing for later use.  This includes cakes, cheesecakes, pies, cookies and bars, yeast breads, rolls and quick breads.  My motto:  Cook or bake once eat at least twice if not more.

The focus today is learning how to use short-term storage and freezer storage for cakes, cheesecakes, pies, cookies and bars, yeast breads, rolls and quick breads.

CAKES:  Short-term storage.  Most cakes can be covered and stored at room temperature to 2 or 3 days.  If you don’t have a dome or cake cover turn a large bowl inside down over the cake.  Stick some toothpicks in the cake to protect the frosting and cover loosely with plastic wrap.

If the frosting or filling has whipped cream, cream cheese, yogurt, or eggs, store the cake covered in the refrigerator.

Freezing:  Wrap unfrosted cakes in a layer of plastic wrap, then a layer of foil.  Place in a large resealable plastic freezer bag.  Freeze up to 3 months.  If you have a sealer make a bag large enough for your cake.  Using the gentle setting vacuum seal your cake.  Do single layers.  Thaw at room temperature.  Fill and frost like you normally would.

Simple Cheesecake
Simple Cheesecake

CHEESECAKE:  Short-term storage.  Cover cheesecake with plastic wrap and refrigerate for up to 3 days.

Freezing:  Cover tightly in a layer of plastic wrap, then a layer of foil.  Place in a large resealable plastic freezer bag.  Once again use your vacuum sealer and on gentle vacuum seal.  Freeze for up to 1 month.  Thaw in the refrigerator.

Award Winning Blueberry Pie
Award Winning Blueberry Pie

PIES:  Short-Term Storage.  Baked fruit pies may stand at room temperature for 24 hours.  Cover and refrigerate for longer storage.  Cover custard and cream pies loosely with plastic wrap and refrigerate for up to 2 days.

Freezing:  Cover cooled, baked pies with a layer of plastic wrap, then a layer of foil.  Place pie in a large freezer bag.  Once again I vacuum seal my pie pan and all in the bag I have made.  To serve, thaw pie, covered at room temperature.  You may reheat pie, covered in a 325F degree oven.  Do not freeze custard, cream or meringue pies.

Chocolate Chocolate Cookies
Chocolate Chocolate Cookies
Magic Cookie Bars
Magic Cookie Bars

COOKIES AND BARS:  Short-Term Storage.  Arrange cooled, unfrosted cookies in an airtight container in layers separated by sheets of waxed paper, or place in a resealable plastic bag.  Store at room temperature for 2 to 3 days.

Do not mix crisp and soft cookies in the same container.  The crisp cookies will soften.  Before serving,  frost if needed.  Store frosted cookies or bars in a single layer in a container.

Freezing:  Place unfrosted cookies or bars in layers separated by sheets of waxed paper in a freezer container or large resealable plastic freezer bag.  Yes I use my vacuum sealer.  Freeze up to 3 months.  Thaw at room temperature.

Freezing cookie dough.  Place dough in a tightly sealed container or resealable freezer bag or vacuum seal and freeze up to 6 months.  Thaw in refrigerator, then shape and bake as directed.  Do not freeze brownie batter or meringue mixtures.

Fudge Waffle's with Ice Cream and Chocolate Sauce
Fudge Waffle’s with Ice Cream and Chocolate Sauce
Master Mix Hot Rolls
Master Mix Hot Rolls
Oatmeal Honey Whole Wheat Bread Homemade
Oatmeal Honey Whole Wheat Bread Homemade

YEAST BREADS, ROLLS AND QUICK BREADS:  Short-Term Storage.  Place cooled breads and rolls in a resealable plastic bags and store at room temperature for up to 3 days.  Do not refrigerate which will make the bread go stale faster.

Freezing:  Wrap cooled bread tightly with plastic wrap.  Place in a resealable plastic freezer bag.  By now you need a vacuum sealer.  Freeze for up to 3 months.  Thaw at room temperature.  To serve warm, wrap bread in foil and reheat in a 350F degree oven for 10 minutes.

Hope this helps you stay ahead of feeding your family, saving time and money.  You can find all the recipes for making everything shown at www.candysfarmhousepantry.com  ENJOY!

 

Benefits of Freezer Food and Supplies

Correctly Freezing Meals
Correctly Freezing Meals

Why take the time to make a meal just to turn around and stick it in the freezer.  Well let me tell you why everyone should be taking the time to do this.  Especially you moms who juggle work, kids, school and everything else going in your lives.

  1.  It’s Efficient.  Spend half a day or all day (your choice) making up your freezer dishes and this will free you from deciding what to take out for dinner not only for that night, but for all week.
  2. Flexible.  Doesn’t matter how big or small your family.  Make some small dishes for when it is just you and the hubby or some larger dishes for unexpected guests.
  3. Life Saver.  On those days where nothing and I mean nothing is going right or you have a meeting you forgot about.  The family won’t starve while mom is gone.
  4. Give Service.  Take a meal over to the neighbor who just had surgery.  Your best friend who just came home with a new baby.  Take over one for that evening and one for the freezer.Freezer Supplies:  Choose your container of choice.  I keep several different types of supplies on hand, depending on what is cooking.  Gather up quart and pint food storage container.  These are great and can be re-used over and over.  Zipper freezer bags comes in all shapes and sizes.  Great for cooked meat, soups, sauces, vegetables etc.  Foil pans are excellent for freezing meals and once again come in all shapes and sizes, plus you can re-use them if careful.  Aluminum foil for covering and making foil pouches.  Don’t forget a permanent marker so you know what you’re pulling out to eat, plus you will want to add the date you made the dish.If you own a foodsaver machine, put that sucker to work.  I love and adore mine.

    When freezing food remember air is NOT your friend.  Air causes freezer burn.  When packing for the freezer, force out the excess air and place the wrapping right against the surface of the food.  Eliminate all that airspace.

    Flash Freezing:  This is something everyone needs to know.  When you flash freeze, you place uncovered food straight into the freezer to do a quick freeze of the surface in order to make it easier to pack and store.  For example:  Hamburger patties, raw or cooked meatballs, grilled chicken, cookie dough etc.  Place them straight into the freezer for 30 minutes or until the surface is frozen and slightly firm.  Remove and quickly store them into a permanent container, place back into your freezer.  Cookie sheets etc are great for doing this.

    Here are some of my favorite food items to freeze.  Soups and sauces, browned hamburger, sausage or ground turkey, grilled chicken breasts, unbaked casseroles, lasagna, baked spaghetti (you get the picture), cooked or raw meatballs, non-acid raw veggies such as carrots, corn and green beans.

    Cook once eat at least twice.  If you grilling chicken breast please grill enough for a second meal and stick them in the freezer.  Meatballs is one of my favorite items to make and freeze.  Cooked hamburger has so many uses.  Make extra chili, ham and beans or how about vegetable soup.  Make extra eat your meal for that evening, freeze the second batch for next week or next month.  ENJOY!