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| | From:  Genie· (Original Message) | Sent: 4/13/2008 8:32 PM |
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Reply
| | | From: Genie· | Sent: 4/13/2008 8:32 PM |
French Bread For The Freezer 7-8 cups unsifted all-purpose flour 1 tsp sugar 1 tblsp salt 3 packages dry yeast 3 tblsp softened margarine 2 1/2 cups warm tap water Corn meal 1 egg white, beaten 1 tblsp cold water Sesame seed In a large bowl, thoroughly mix 2 1/2 cups flour, sugar, salt and yeast. Add margarine. Gradually add tap water to dry ingredients and beat two minutes at medium speed of electric mixer, scraping bowl occasionally. Add one cup flour. Beat at hight speed two minutes, scraping bowl ocasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead a few times to form ball. (About 8-10 minutes). Divide into 4 pieces. Roll each into 15x8 oblong loaves. Roll up tightly as for jelly roll. Place on greased baking sheet; sprinkled with cornmeal. Brush with oil or melted butter and sprinkle with sesame seed. Cover tightly with plastic wrap. Can be frozen up to 6 weeks. Remove from freezer. Place on ungreased baking sheets, corn meal side down. Let stand, covered with plastic wrap, at room temperature until fully thawed; about one hour and 45 minutes. Let rise in warm place, free from draft for about one hour and 15 minutes. Bake at 400 degrees for 35-40 minutes or until done. Remove from baking pans and cool on wire racks. | |
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Reply
| | | From: Genie· | Sent: 4/13/2008 9:32 PM |
Frozen Homemade Biscuits Ingredients:
5 c. self rising flour
1 c. shortening
1 tsp. soda, dissolved in milk
2 pkg. yeast
1/4 cup sugar
2 c. buttermilk
1/2 c. warm water
Directions:
Mix flour and sugar. Cut in shortening. Add yeast to warmwater, then add buttermilk and soda. Pour onto floured board andknead well. Store in refrigerator overnight. Remove and grease2 cookie sheets. Roll dough out on floured surface. Cut biscuitsand place on oiled sheet, then brush tops with oil. Place in freezerand freeze until frozen. When frozen, remove and store inzip lock bag, then remove as many as you need to cook. Can be stored inrefrigerator for several days. | |
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Reply
| | | From: Genie· | Sent: 4/13/2008 9:51 PM |
Freezer Garlic Bread
| 30 MINUTES COOKING TIME ADVANCED PREPARATION Cut one long loaf French Bread in 1-inch slices, cutting to, but not through bottom. Blend ½ cup softened butter and ¼ teaspoon garlic powder. Spread between slices. Wrap the garlic bread in foil; freeze. BEFORE SERVING Heat frozen bread at 375 degrees for 30 minutes. Makes 6 servings
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Reply
| | | From: Genie· | Sent: 4/14/2008 6:24 PM |
Frozen Dinner Rolls--sonja
Recipe By: Fleishman's
Serving Size: 48
Ingredients:
Amount Measure Ingredient Preparation Method
5 1/2 cups flour up to 6 1/2 cups
1/2 cup sugar
1 1/2 teaspoons salt
2 packages active dry yeast
1 1/4 cups water
1/2 cup milk
1/3 cup margarine
2 large eggs
In a large bowl thoroughly mix 2 cups flour, sugar, salt and active
dry yeast.
Directions:
In a large bowl thoroughly mix 2 cups flour, sugar, salt and active
dry yeast.
Combine water, milk and margarine in a saucepan. Heat until 120 to
130 degrees F. Margarine does not need to melt. Gradually add to dry
ingredients and beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat at high
speed 2 minutes, scraping bowl occasionally. Stir in enough
additional flour to make a soft dough. Turn out onto lightly floured
board; knead until smooth and elastic, about 8 to 10 minutes. Cover
with plastic wrap, then a towel, let rest 20 minutes.
Punch down dough again. Shape into desired shapes for dinner rolls.
Place on greased baking sheets. Cover with plastic wrap and foil,
sealing well. Freeze until firm.
Transfer to plastic bags. Freeze up to 4 weeks.
Remove from freezer; place on greased baking sheets. Cover; let rise
in warm place, free from draft, until doubled in bulk, about 1 1/2
hours.
Bake at 350 degrees F 15 minutes, or until golden brown and done.
Remove from baking sheets and let cool. Makes about 4 dozen rolls.
Per serving: 78 Calories; 2g Fat (20% calories from fat); 2g Protein;
13g Carbohydrate; 9mg Cholesterol; 86mg Sodium
Food Exchanges: 1/2 Starch/Bread; 1/2 Fat
_____
Nutritional Information:
Per serving: 78 Calories; 2g Fat (20% calories from fat); 2g Protein;
13g Carbohydrate; 9mg Cholesterol; 86mg Sodium
Food Exchanges: 1/2 Starch/Bread; 1/2 Fat
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Reply
| | | From: Genie· | Sent: 4/16/2008 4:22 AM |
Brown and Serve Rolls --sonja makes 24
25 Ounce Frozen Roll Dough 25 oz. bag Instructions
Assembly Directions: Grease two 8 or 9 inch cake or pie pans. Place 12 frozen
dough balls in each pan. Cover loosely with plastic wrap and allow to
sit in a warm, draft free environment until they have doubled in size,
about 2 1/2 hours. Bake in a preheated 325 degree oven for about 10 to
15
minutes until just turning brown. Slide rolls out of the pan onto a
cooling rack. Cool completely. Freezing Directions: Place cooling racks
of rolls into freezer and freeze until firm. When firm, place frozen
rolls in a labeled freezer bag. Remove excess air, seal and freeze. To
Serve: Thaw the rolls in their packaging for 10 15 minutes. Place
rolls back into the pan (ungreased) they were prebaked in. Preheat oven
to 400�. Place the rolls on the top rack of the oven and bake about
10
minutes, until well browned. Storage Time: Raw dough: Refrigerator
: 6-8 hours, Freezer: 2 weeks Brown and Serve: Refrigerator
:2-3 days, Freezer: 12 months Fully Baked: Refrigerator: 2-3
days,
Freezer: 12-15 months |
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Reply
| | | From: Genie· | Sent: 4/16/2008 8:32 PM |
Freezer Biscuits
2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons granulated sugar
1/2 teaspoon cream of tartar
1/2 cup shortening
2/3 cup milk
1 egg
In a large bowl, combine flour, baking powder, salt, sugar and cream of tartar; mix well. Cut in shortening. Stir in milk and egg until smooth. Turn dough onto lightly floured board or cloth and knead 4 or 5 times. Roll out dough and cut into biscuits. Arrange biscuits on a cookie sheet, cover and freeze. After they are frozen, transfer to and store them in a freezer bag. Do not thaw to bake. Bake in preheated 450 degree F oven for 15 minutes. Makes 12 to 16 biscuits. | |
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Reply
| | | From: Genie· | Sent: 4/16/2008 8:44 PM |
Brown and Serve Rolls Source: Farm Journal Freezing & Canning Cookbook (1963) Use plain or sweet roll dough. Shape and place in greased muffin-cup pan. Let rise, but not until doubled-about three fourths as much as usual. Bake in a slow oven (300 degrees F) about 40 minutes. Do not let rolls brown. Remove from oven and let rolls stand in pan about 20 minutes. Remove from pan, cool, wrap, package and freeze. The center of the rolls should be baked, but they should not brown. Recommended storage time: 2 months. To use, thaw at room temperature in their wrapper. Brown in a hot oven (400 degrees F) for 5 to 7 minutes. The quality of these rolls often is not equal to that of freshly baked or frozen baked rolls because they are likely to dry out when reheated. They lack the fresh taste. | |
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:06 AM |
Freezer Rolls 1-1/4 cup warm water
2 envelopes active dry yeast
1/2 cup warm milk
1/3 cup butter
1/2 cup sugar (I use a little less)
1-1/2 teaspoon salt
5-1/2 - 6 cups flour
2 eggs Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining warm water, warm milk, butter, sugar, salt and 2 cups flour. Beat 2 minutes at a medium speed. Add eggs and 1/2 cup flour. Beat at a high speed for 2 minutes. Stir in enough remaining flour to make a soft dough. Turn out onto lightly floured surface. Knead until smooth & elastic, about 8-10 minutes. Cover with plastic wrap; let rest for 20 minutes. Punch dough down. Shape into desired shapes for rolls. Rolls can be frozen and then stored for about one week. To bake from freezer, cover and let rise in warm, draft-free place about 1 hour and bake at 350°F for about 15 minutes. You can also bake as rolls without freezing by letting them rise as stated above and then bake at 350°F for 15 minutes. | |
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:19 AM |
| Freeze-Ahead Garlic Bread Ingredients:
1 long loaf French or Italian bread
6 to 8 tbs butter, room temp.
2 tbs dried Italian Seasoning
2 cloves garlic, finely minced
Grated Parmesan cheese
Make-Ahead Preparation:
Slice bread lengthwise leaving one side intact. In a medium bowl, combine the butter, Italian seasoning and garlic. Mix well.
Spread each cut side of the bread with the butter mixture. Sprinkle Parmesan cheese to taste over both sides of the bread. Close the loaf.
Wrap loaf in tin foil. Label and refrigerate for up to 3 days or freeze for up to one month.
Last Minute Preparation:
Allow bread to thaw overnight in the freezer, if desired.
Preheat oven to 400 degrees. If bread is frozen, loosen the foil and bake for 15 minutes. Open up the bread so the cut sides are exposed and cook for approximately 15 more minutes.
If bread is coming out of the refrigerator, cut cooking time down by about 10 minutes.
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:27 AM |
| Freezer Buttermilk Biscuits Ingredients:
6 cups white flour
3 tbs sugar
5 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup shortening
2 cups buttermilk
2 tsp dry yeast (or 1 package)
3 tbs warm water (approx. 100 degrees F)
Make-Ahead Preparation:
Sift dry ingredients together. Cut in shortening using two table knives or a pastry cutter. Add buttermilk.
Dissolve yeast in water and add to mixture. Knead lightly on floured surface. Roll out to 1/2-inches thick and cut with biscuit cutter or rimmed edge of glass. Place on prepared cookie sheets and cover with plastic wrap. Place in freezer until completely frozen through. Remove from cookie sheet and store in ziploc bags for up to 3 months.
Last Minute Preparation:
Allow biscuits to thaw in refrigerator overnight.
Preheat oven to 450 degrees. Place biscuits 2" apart on greased baking sheets.
Bake at 450 degrees F about 10-12 minutes. Serve with lots of butter, jam or sausage gravy! | |
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