Welcome to the Favorite Freezer Foods Ezine Issue #3: 1 Year Anniversary
October 4, 2009
What’s New This Month?
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What‘s New This Month?
On the home front: Fall is my favorite time of year, I love the cooler weather, colorful leaves and, of course, the fall harvest.
I’m making pumpkin pie with homemade pie crust, glazed nutmeg carrots and candied sweet potatoes. I also can’t wait for apple cider to hit the shelves in my local stores.
On www.FavoriteFreezerFoods.com: Oct 7th will be the one year anniversary of FavoriteFreezerFoods. Granted it took me a week after that to get through the rest of SBI’s action guide and finally get my first page live but I’ve enjoyed the ride since then.
In honor of this historic event, err something like that, I want you to make something new and freeze it for later this month or next month.I know that the hardest part of freezer cooking is getting started and trying new recipes. Let’s get you over that hurdle. And once you’re there come tell me about it.
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Come join me on Facebook.
I’ve set up a Discussion Board, it’s under the tab labeled “Boxes” because, well, I don’t know how to change the name of tab. (If you do I’m all ears by the way.) Use this to ask your questions about freezer cooking, get to know each other, discuss recipes and tell me what your freezing this month.
You’ll also get a sneak peak of what I’m preparing for the site and links to recipes from other bloggers I’ve seen on the web and loved, along with tips on how to freeze, thaw and cook them.
If you haven’t started baking for Christmas yet now is a good time. Whether you prepare the dough or bake it first there are a few tips that will help you get the best results.
- Always freeze cookies in separate containers for each type so they keep their own flavors.
- Remove as much air as possible from the container.
- Double wrap cookies to protect them from odors in the freezer.
- Store baked cookies in a rigid container so they don’t get smashed.
Money Saving Cookie Tip
Instead of eggs or a liquid or powdered egg substitute you can use 1 Tbsp cornstarch and ¼ cup of water mixed together in cookie recipes where the egg is used for binding. This works great for things like peanut butter, sugar and oatmeal cookies but won’t work for something like meringue that uses the egg for structure.
You do lose some nutrients but you’re probably not eating cookies for your health anyway, right?
Icing and Glazes
Yes, you can freeze icing and glaze on your decorated cookies or just to store the leftovers until next time you bake. Just throw it in a freezer bag, when you want to use it let it thaw and snip the tip to pipe your frosting.
Read more about freezing cookies
If you have any questions, comments, opinions, content ideas, or requests we'd love to hear from you.
Until next time!
Michelle (and Trent) Zack