11 best freeze Recipes

softened butter, granulated sugar, cake flour, baking powder, salt, eggs, whipping cream, vanilla extract, almond extract, you will end up with enough extra batter. i make a loaf cake out of the excess which comes out like a butter lb cake. i cook the loaf, cool it and wrap it in saran wrap and freeze for later.

pet milk (large), sugar, lemon juice, lemon zest, graham cracker crumbs (homemade is best )

evaporated milk (1 1/2 cans), raw sugar, butter, egg yolks, slightly beaten (freeze whites for future use), vanilla, fresh coconuts (or 5 cup flaked coconut, to test freshness, make sure that their is plenty of liquid and that the eye), coarsely chopped pecans, germans sweet chocolate, water, whole wheat flour , sifted, baking soda, salt, butter, softened, raw sugar, eggs, separated, vanilla, buttermilk (1/4 cup powdered plus 1 cup water is okay), chocolate chip (after cake is decorated, sprinkle mini semi-sweet chocolate morsels in trough between cake and plate), la mode with a natural vanilla ice cream (my personal favorite is breyers natural vanilla)

brown sugar, butter, eggs, buttermilk, baking soda, orange juice, flour (i substituted 2/3 cup. chick pea ), over ripe bananas (if you can remember to freeze and thaw them ahead of time, that works best.), granola or glazed nuts

best quality whole chocolate milk (this is important for good flavor! i use trader s point organic grassfed or make my own with droste coacoa powder and a bit of brown sugar to taste - just no high fructose corn syrup overly sweetened stuff please!), brown sugar - or white granulated if that is what you have. (once the mixture is frozen, it won tsp taste as sweet as it did unfrozen. trader s point is not too sweet, so i make it a bit sweeter for freezing and i like the flavor of best.), cream cheese, half tsp optional flavor extract or oil (like orange or raspberry or almond or coconut or...), egg, mexican crema , or sour cream, or ceme fraiche

flour, sugar, eggs, margarine, oil, grated zucchini, vanilla, salt, baking powder, baking soda, cinnamon, nutmeg, cocoa, soured milk

wet ingredients, shortening (real butter works best), sugar, vanilla, mashed ripe bananas (freeze and thaw them beforehand. makes the mixture more moist), eggs, dry ingredients (sift together in a separate bowl), flour, salt, baking powder, soda, milk chocolate chips

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.