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 B
Authors: Carolyn Stone, Mara Michaels
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and lemon juice.
Beat on low speed until mixed together well.
Use a rubber spatula and fold the egg yolk mixture into the egg
white mixture.
Pour the whipping cream into the mixture.
Fold together carefully until completely combined.
Place enough crushed graham crackers in the bottom of each of the 6
pie pans to cover fully.
Fill each of the pie pans with the graham cracker bases with the
lemon mixture.
Top with more cracker crumbs and press down to flatten.
Wrap tightly with the freezer paper and freeze for up to three
months.
When ready to serve, remove the lemon treats from the plan. Cut with
a sharp knife before thawing. One pan should make 2 to 4 servings.
Let the lemon treats set on a cold platter in the refrigerator for
up to 1 hour before serving.
MARVELOUS MOCHA PIE
2/3 C butter
1 C brown sugar
2 1/2 C toasted rice cereal
1 pt chocolate ice cream
1 pt mocha or coffee flavored ice cream
1/3 C chopped pecans
1 C whipped cream
Aluminum foil
Place a small saucepan over medium heat.
Add the syrup and bring to a boil.
Reduce the heat to low and simmer 2 minutes, being sure to stir
often.
Place the cereal in a large bowl.
Pour the hot syrup over the cereal.
Mix together with a rubber spatula, being sure the cereal is
completely covered.
Very lightly butter a 9-inch pie plate.
Press the cereal mixture into the bottom and up the sides of the pie
plate.
Freeze 30 minutes or until set.
Place the chocolate ice cream in the refrigerator to soften so it
will be easier to spread.
Remove the cereal crust from the freezer.
Spread the chocolate ice cream over the cereal crust until it is
covered fully.
Return to the pie shell to the freezer until the ice cream becomes
firm again.
Soften the mocha or coffee ice cream in the refrigerator.
Add the pecans and stir together well.
Spread over the frozen chocolate ice cream in the pie.
Return to the freezer until firm.
Remove and wrap tightly in freezer wrap until ready to serve.
Before serving, top with the whipped cream.
This will also work really well with pistachio ice cream. Substitute
pistachios for the pecans in the recipe.
If you have any leftover pie, slice quickly before it thaws too
much, and wrap in freezer wrap. Take out one piece at a time, and
let stand for 10 minutes to thaw before serving.
PERFECT PLUM PIE
2 T lemon juice
4 C purple plums, peeled, sliced, and with their pits removed
1 C sugar
2 T quick cooking tapioca
1/2 t cinnamon
1/2 t nutmeg
Freezer piecrust for 2 crusts (see the recipe in the Pantry
section)
2 T butter or margarine
Heavy duty aluminum foil
Place the prepared plums in a large mixing bowl.
Sprinkle with the lemon juice.
In another bowl, combine the sugar, tapioca, cinnamon and nutmeg
together.
Add the plums to the sugar mixture.
Toss to cover the plums completely.
Let the mixture stand for 15 minutes.
Place the aluminum foil in a 9-inch pie plate, being sure to extend
the foil about 6 inches over the plate.
Fill the foil with the plum filling.
Fold the foil over the top.
Freeze the pie pan with the mixture for several hours, or overnight.
Place more foil over the filling, making sure that it is secured
tightly around the filling.
Freeze for up to six months.
To bake, remove both the crusts and filling from the freezer.
Allow the crusts to come to room temperature.
Roll one crust out on a floured surface to an 11-inch circle.
Place the crust in the pie plate.
Fill with the filling.
Roll the second crust out to about a 10-inch circle.
Dot the filling with the butter.
Place the second crust on top.
Crimp the edges, and trim any extra crust off the edges.
Place 4 slits in the crust to release the steam.
Preheat the
Beat on low speed until mixed together well.
Use a rubber spatula and fold the egg yolk mixture into the egg
white mixture.
Pour the whipping cream into the mixture.
Fold together carefully until completely combined.
Place enough crushed graham crackers in the bottom of each of the 6
pie pans to cover fully.
Fill each of the pie pans with the graham cracker bases with the
lemon mixture.
Top with more cracker crumbs and press down to flatten.
Wrap tightly with the freezer paper and freeze for up to three
months.
When ready to serve, remove the lemon treats from the plan. Cut with
a sharp knife before thawing. One pan should make 2 to 4 servings.
Let the lemon treats set on a cold platter in the refrigerator for
up to 1 hour before serving.
MARVELOUS MOCHA PIE
2/3 C butter
1 C brown sugar
2 1/2 C toasted rice cereal
1 pt chocolate ice cream
1 pt mocha or coffee flavored ice cream
1/3 C chopped pecans
1 C whipped cream
Aluminum foil
Place a small saucepan over medium heat.
Add the syrup and bring to a boil.
Reduce the heat to low and simmer 2 minutes, being sure to stir
often.
Place the cereal in a large bowl.
Pour the hot syrup over the cereal.
Mix together with a rubber spatula, being sure the cereal is
completely covered.
Very lightly butter a 9-inch pie plate.
Press the cereal mixture into the bottom and up the sides of the pie
plate.
Freeze 30 minutes or until set.
Place the chocolate ice cream in the refrigerator to soften so it
will be easier to spread.
Remove the cereal crust from the freezer.
Spread the chocolate ice cream over the cereal crust until it is
covered fully.
Return to the pie shell to the freezer until the ice cream becomes
firm again.
Soften the mocha or coffee ice cream in the refrigerator.
Add the pecans and stir together well.
Spread over the frozen chocolate ice cream in the pie.
Return to the freezer until firm.
Remove and wrap tightly in freezer wrap until ready to serve.
Before serving, top with the whipped cream.
This will also work really well with pistachio ice cream. Substitute
pistachios for the pecans in the recipe.
If you have any leftover pie, slice quickly before it thaws too
much, and wrap in freezer wrap. Take out one piece at a time, and
let stand for 10 minutes to thaw before serving.
PERFECT PLUM PIE
2 T lemon juice
4 C purple plums, peeled, sliced, and with their pits removed
1 C sugar
2 T quick cooking tapioca
1/2 t cinnamon
1/2 t nutmeg
Freezer piecrust for 2 crusts (see the recipe in the Pantry
section)
2 T butter or margarine
Heavy duty aluminum foil
Place the prepared plums in a large mixing bowl.
Sprinkle with the lemon juice.
In another bowl, combine the sugar, tapioca, cinnamon and nutmeg
together.
Add the plums to the sugar mixture.
Toss to cover the plums completely.
Let the mixture stand for 15 minutes.
Place the aluminum foil in a 9-inch pie plate, being sure to extend
the foil about 6 inches over the plate.
Fill the foil with the plum filling.
Fold the foil over the top.
Freeze the pie pan with the mixture for several hours, or overnight.
Place more foil over the filling, making sure that it is secured
tightly around the filling.
Freeze for up to six months.
To bake, remove both the crusts and filling from the freezer.
Allow the crusts to come to room temperature.
Roll one crust out on a floured surface to an 11-inch circle.
Place the crust in the pie plate.
Fill with the filling.
Roll the second crust out to about a 10-inch circle.
Dot the filling with the butter.
Place the second crust on top.
Crimp the edges, and trim any extra crust off the edges.
Place 4 slits in the crust to release the steam.
Preheat the
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