Freezer Baking Wrap Up

After about three bags of flour, a bunch of butter and margarine and a good bit of sugar.  My freezer baking is caught up for this month.  Here's the low-down:

Pie Crusts: Handyman has made a bunch of pie crust to get ready for a dinner at church. He's the the go-to guy for pastry in my house so from best I can tell, he mixes it up, rolls it out, layers it in wax paper and wraps the stack in foil.  I've had pie crust in residence in my freezer for up to three months and couldn't tell the difference when the final pies were done.  This is a great time saver if you're one of those families that has multiple pies on the  menu for the upcoming holidays!

Pumpkin Bread: This week I cleaned out five of my little pie pumpkins from the garden and cooked them up.  The yield was ten cups of pumpkin  puree.  Four cups of that have already ended up in Pumpkin Bread.  I made four loaves and one 9x9 pan. The loaves went to the freezer, the pan went to our tummies!

HV Zucchini Bread: A friend needed zucchini bread made for the same dinner HandyMan is making pies for.  She said she'd bring me zucchini if I'd make bread.  So after some baking: four loaves for her, two loaves for me-all residing in my freezer right now.

Cookie Dough: This is the time of year when ready to go cookie dough is a "must-have" in my freezer.  My supply was completely depleted so it was time to restock.  I put some great Double Chocolate Pecan drop cookies and Sugar Cookie dough into the freezer.  I rolled and cut out the pumpkin sugar cookies to use for the few trick-or-treater's we'll get on Halloween.

Butterhorns: Ack!  These didn't get done.  I really need to move them to the top of the list.  Any list! But I think if I have time to play in the kitchen this afternoon they're at the top of the list

Sloppy Lasagna: This turned out pretty good.  Using the basic idea from this recipe - my own marinara, no hamburger, and making up my own white sauce - I ended up with a pretty decent pasta dish.  I put it in my square non-stick pans, flash freeze and then pop out the whole block-o-pasta from the pan and put it in a Food Saver bag to freeze.  I love this method because it's so easy to see what's in the freezer and they stack great!  When it's time to eat, take the pasta out, remove from bag while still frozen and put it back in the square pan to thaw and cook.



Hope everyone's freezer cooking nets them an easier week this week!