Make and Freeze Recipes: Great Foods You Can Cook, Freeze, and Use Quickly and Easily (Eat Better For Less Guides) by Carolyn Stone, Mara Michaels Page A
Authors: Carolyn Stone, Mara Michaels
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month.
To serve, remove from the freezer.
Unwrap and allow to thaw for about 10 minutes.
Slice and serve.
If you have any remaining, cut up quickly into slices and return to
the freezer to keep for up to a month, for a sweet treat any time.
This recipe will work well with any flavor of ice cream, but mint is
very refreshing any time of year. It can also be festive around the
holiday season.
You can add nuts, cherries, slices strawberries or even marshmallows
to each layer, depending on what flavor of ice cream you choose.
Fat-Free and Easy Angel Food Cake
Ingredients:
2 C flour
1 1/2 C sugar
3 t baking powder
1/4 t salt
1 C skim milk, hot
1 t vanilla
1/4 t almond flavoring
7 to 8 lg egg whites
1/2 t cream of tartar
Preheat oven to 350 degrees.
Line a 9 x 13-inch pan with foil so that edges hang over the
outside.
Grease and lightly flour the bottom of the pan.
Sift the dry ingredients into a large bowl.
Add the hot skim milk and flavorings.
Beat 2 minutes with hand mixer until well-blended.
In a separate bowl, beat the egg whites with cream of tartar just
until stiff.
Fold the stiff egg whites into the flour mixture until barely
combined. Do not over mix.
Bake 30 to 35 minutes at 350 degrees.
Let cool in pan for at least 20 minutes, then lift out carefully
using foil.
Peel away foil gently and let cool thoroughly before icing.
FROZEN ICE CREAM BONBONS
3 pts soft vanilla ice cream
1 C mixed candied fruit
1/4 C light rum or 1/4 cup cream with 1 T of rum flavoring
1 C heavy cream
2 T sugar
Pastel food coloring
A plastic mold such as a plastic egg box or ice cube tray
Freezer wrap
Place the ice cream in a large mixing bowl.
Add the candied fruit and rum or rum and milk mix.
Mix together well, working quickly so the ice cream doesn't melt.
Place the ice cream mixture into the mold of choice.
Place in the freezer and freeze until firm, a few hours or even
overnight.
Place a serving platter in the freezer for about 30 minutes.
Unmold the ice cream bonbons and place on the chilled platter.
Place them back in the freezer for about 20 minutes.
Place the heavy cream and sugar into a mixing bowl.
Mix until stiff.
Remove the serving platter and frost each bonbon lightly with part
of the cream mixture.
Return ice cream to the freezer.
Divide the remaining cream mixture into as many bowls as you would
like colors for the eggs.
Tint each cream mixture with a different color of the food coloring.
Red will render pink, blue, yellow and green will also make nice
pale contrasting colors.
Remove ice cream from the freezer.
Frost some of the bonbons with the contrasting colors. Or, if you
just want to decorate the bonbons to make each one different, use a
small pastry bag or baggie with one corner cut to pipe the colored
cream mixture onto each egg.
Return to the freezer and freeze until firm.
Once firm, remove and wrap each bonbon in the freezer wrap.
May be stored in the freezer for up to one month.
Take out and serve any time you want candy, ice cream, or both.
These make a great treat for any occasion, particularly Easter, when
you can call them ice cream Easter eggs.
COOL LEMON TREATS
1 C graham cracker crumbs
3 eggs, separated into whites and yolks
1/2 C sugar
1 T lemon peel, grated
1/3 C lemon juice
1 C heavy whipping cream
6 small foil pie pans
Freezer paper
Place the egg whites only in a mixing bowl.
Beat with an electric mixer on high speed until peaks begin to form.
Very slowly add the sugar one T at a time. Continue beating after
each addition and until the peaks stiffen.
Place the egg yolks in a separate bowl.
Beat on medium speed until they begin to thicken.
Add the lemon peel
To serve, remove from the freezer.
Unwrap and allow to thaw for about 10 minutes.
Slice and serve.
If you have any remaining, cut up quickly into slices and return to
the freezer to keep for up to a month, for a sweet treat any time.
This recipe will work well with any flavor of ice cream, but mint is
very refreshing any time of year. It can also be festive around the
holiday season.
You can add nuts, cherries, slices strawberries or even marshmallows
to each layer, depending on what flavor of ice cream you choose.
Fat-Free and Easy Angel Food Cake
Ingredients:
2 C flour
1 1/2 C sugar
3 t baking powder
1/4 t salt
1 C skim milk, hot
1 t vanilla
1/4 t almond flavoring
7 to 8 lg egg whites
1/2 t cream of tartar
Preheat oven to 350 degrees.
Line a 9 x 13-inch pan with foil so that edges hang over the
outside.
Grease and lightly flour the bottom of the pan.
Sift the dry ingredients into a large bowl.
Add the hot skim milk and flavorings.
Beat 2 minutes with hand mixer until well-blended.
In a separate bowl, beat the egg whites with cream of tartar just
until stiff.
Fold the stiff egg whites into the flour mixture until barely
combined. Do not over mix.
Bake 30 to 35 minutes at 350 degrees.
Let cool in pan for at least 20 minutes, then lift out carefully
using foil.
Peel away foil gently and let cool thoroughly before icing.
FROZEN ICE CREAM BONBONS
3 pts soft vanilla ice cream
1 C mixed candied fruit
1/4 C light rum or 1/4 cup cream with 1 T of rum flavoring
1 C heavy cream
2 T sugar
Pastel food coloring
A plastic mold such as a plastic egg box or ice cube tray
Freezer wrap
Place the ice cream in a large mixing bowl.
Add the candied fruit and rum or rum and milk mix.
Mix together well, working quickly so the ice cream doesn't melt.
Place the ice cream mixture into the mold of choice.
Place in the freezer and freeze until firm, a few hours or even
overnight.
Place a serving platter in the freezer for about 30 minutes.
Unmold the ice cream bonbons and place on the chilled platter.
Place them back in the freezer for about 20 minutes.
Place the heavy cream and sugar into a mixing bowl.
Mix until stiff.
Remove the serving platter and frost each bonbon lightly with part
of the cream mixture.
Return ice cream to the freezer.
Divide the remaining cream mixture into as many bowls as you would
like colors for the eggs.
Tint each cream mixture with a different color of the food coloring.
Red will render pink, blue, yellow and green will also make nice
pale contrasting colors.
Remove ice cream from the freezer.
Frost some of the bonbons with the contrasting colors. Or, if you
just want to decorate the bonbons to make each one different, use a
small pastry bag or baggie with one corner cut to pipe the colored
cream mixture onto each egg.
Return to the freezer and freeze until firm.
Once firm, remove and wrap each bonbon in the freezer wrap.
May be stored in the freezer for up to one month.
Take out and serve any time you want candy, ice cream, or both.
These make a great treat for any occasion, particularly Easter, when
you can call them ice cream Easter eggs.
COOL LEMON TREATS
1 C graham cracker crumbs
3 eggs, separated into whites and yolks
1/2 C sugar
1 T lemon peel, grated
1/3 C lemon juice
1 C heavy whipping cream
6 small foil pie pans
Freezer paper
Place the egg whites only in a mixing bowl.
Beat with an electric mixer on high speed until peaks begin to form.
Very slowly add the sugar one T at a time. Continue beating after
each addition and until the peaks stiffen.
Place the egg yolks in a separate bowl.
Beat on medium speed until they begin to thicken.
Add the lemon peel
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