Author |
Message |
Dipo
Member
04-23-2002
| Friday, February 20, 2004 - 10:59 pm
I need to know -- can you freeze cream cheese? I have a dip that I love to make and I have to plan ahead before I make it or I end up with moldy cream cheese. Someone suggested that I freeze the cream cheese, then it would be available when I need it, but I am not sure you can freeze cream cheese. What is the consensus???
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Jmm
Member
08-16-2002
| Friday, February 20, 2004 - 11:09 pm
Dipo, Everything I find says that freezing cream cheese will make it grainy when it thaws. I've personally never tried it.
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Max
Member
08-12-2000
| Friday, February 20, 2004 - 11:14 pm
I think Jmm is right. You'll find a consistency change after freezing cream cheese. Sorry. 
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Abby7
Member
07-17-2002
| Friday, February 20, 2004 - 11:38 pm
I'm not sure about freezing cream cheese (although I wouldn't). However, one time after buying bottled pasta sauce (creamy alfredo), I called the 1-800 number. I asked if I could freeze the portion of the sauce we did not use. They said no, the consistency would change and would separate.
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Dipo
Member
04-23-2002
| Friday, February 20, 2004 - 11:52 pm
Well I am thinking I might lose some consistency but if I warmed it in the microwave and then added a little milk or something I am wondering if it might be okay. Plus I am only using it for a dip, so there are other ingredients, and the degradation might not be a problem, What do you think?
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Reiki
Member
08-12-2000
| Saturday, February 21, 2004 - 7:11 am
Dipo, I suggest you do a test freeze. Freeze a small amount of cream cheese and then use it that to make a small test batch of your dip. If it passes the Dipo quality test you will be all set.
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Deesandy
Member
08-12-2003
| Saturday, February 21, 2004 - 9:43 am
I know that you cannot freeze sour cream...in case you were wondering!
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Kstme
Member
08-14-2000
| Saturday, February 21, 2004 - 12:42 pm
A quick story regarding 'self-rising flour'... Last year, my friend from England and I were exchanging various recipes via email. When Maesin (thekid) went over for a visit, she brought home Van's short crust recipe. It called for self-rising flour. I made the recipe EXACTLY as she had written it. It was from Delia Smith's Cookbook...the cooking Guru of the UK. OMG! We all almost gagged! It was HORRIBLE! Fast phone calls and it was discovered...NO SALT in the British self-rising flour! LOL I, now, do the conversion of 1 cup flour plus 3/4 teaspoon baking powder. WHAT A DIFFERENCE! 
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Rosie
Member
11-12-2003
| Saturday, February 21, 2004 - 12:48 pm
Since I currently have some cream cheese in the freezer, that is not good news for me. I thought it would be ok for bagels or toast???
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Serate
Member
08-21-2001
| Saturday, February 21, 2004 - 8:47 pm
I make a dip with cream cheese, w-sauce, milk and or sour cream, dried beef, shredded cheese, and anything else I feel like putting in it. I freeze it. When I'm ready to use it I let it thaw in the fridge overnight then stir. First time I left the lid on it, and it got "wet" as it thawed. Now I take the lid off and set a paper towel on top and have no problems.
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Serate
Member
08-21-2001
| Saturday, February 21, 2004 - 8:55 pm
I asked my good friend Jeeves and he led me to believe that freezing cream cheese by itself might not be a good idea but should be ok if mixed with other items. But if you do freeze it by itself you'll need to whip it after it thaws because it will seperate, and the flavor will change. Also found a recipe for cream cheese ice cream that I'll have to make this summer. My mom's recipe calls for raw eggs and I just can't convince my family that raw eggs are not as safe as they used to be [esp since mom got hers fresh from the chicken coop].
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Dipo
Member
04-23-2002
| Sunday, February 22, 2004 - 7:11 pm
Wow, now I have to do a cream cheese freezing test. I shall freeze some by it self and some mixed with stuff. Will let you know the results sometime next week. I would love to be able to freeze it for bagels.
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Deesandy
Member
08-12-2003
| Wednesday, February 25, 2004 - 2:37 pm
Does anyone have a good icing recipe for sugar cookies? I have decided to become a baking fool and bake at least 12 dozen cookies for our upcoming birthday party!
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Max
Member
08-12-2000
| Wednesday, February 25, 2004 - 7:57 pm
From Cooking.com: Butter Frosting Makes about 1/2 cup (Enough for 40 2-inch cookies) Assorted food colors come in small boxes in the supermarket. Adjust a drop a two to the glaze or frosting, stir and if it is too pale, carefullly add more. 2 tablespoons (1/4 stick) butter, softened 1 cup confectioners' sugar 2 tablespoons milk 1/2 teaspoon vanilla extract Combine the butter and sugar in a small bowk and beat until smooth. Add the milk and vanilla, and continue beating until smooth and well blended. Spread on cookies just out of the oven with a knife or spoon. VARIATIONS: CHOCOLATE FROSTING: Sift 2 tablespoons unsweetened cocoa over the butter and sugar, and proceed as directed. LEMON FROSTING: Add 2 tablespoons grated lemon rind with the butter and sugar. ORANGE FROSTING: Add 2 teaspoons grated orange rind with the butter and sugar. RUM FROSTING: Decrease the milk to 1 tablespoon and add 1 tablespoon rum. Recipe created exclusively for Cooking.com by Marion Cunningham. ------------------------- Creamy Decorator's Frosting 2 cups powdered sugar 1/2 teaspoon vanilla 2 tablespoons milk or half-and-half Stir together all ingredients until smooth and spreadable. Tint with food color if desired. Reprinted by permission of Betty Crocker. All rights reserved.
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Deesandy
Member
08-12-2003
| Thursday, February 26, 2004 - 10:50 am
Thank you! I am going with the second one. How did you get Betty Crocker's permission? 
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Max
Member
08-12-2000
| Thursday, February 26, 2004 - 11:37 am
I have connections, Deesandy! Internet connections count, right?
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Deesandy
Member
08-12-2003
| Thursday, February 26, 2004 - 1:20 pm
You are too funny Max! 
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Deesandy
Member
08-12-2003
| Saturday, February 28, 2004 - 5:59 pm
Max, do you know if I can make that icing ahead of time and store it, and if so, for how many days? Thanks! 
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Max
Member
08-12-2000
| Saturday, February 28, 2004 - 7:26 pm
You could definitely store it in the refrigerator. Don't know how many days, tho. (Some things ya just gotta try for yourself! )
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Deesandy
Member
08-12-2003
| Saturday, February 28, 2004 - 7:44 pm
Yeah, I miss the days before the toddler came along where I had time to play. Not that I would change it for anything in the entire world, and I do mean anything! 
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Twinkie
Member
09-24-2002
| Sunday, February 29, 2004 - 2:07 am
I've used self-rising flour all of my adult life and so did my mother and grandmother. I think most southerners do. I use it for everything and have never had a problem.
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Kstme
Member
08-14-2000
| Sunday, February 29, 2004 - 7:57 am
Twinkie, my problems using self-rising flour came from trying to convert English recipes to American. The English self-flour contains no salt.
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Deesandy
Member
08-12-2003
| Sunday, February 29, 2004 - 11:15 am
I am about to go on a baking spree for my daughter's upcoming birthday party and will let you know how it works out using the self rising flour. Is there a major difference between baking powder and baking soda?
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Kstme
Member
08-14-2000
| Sunday, February 29, 2004 - 11:49 am
Deesandy, baking soda is just that, baking soda, but baking powder contains 'leavening agents' that add omph to what you're baking. DO NOT interchange them! Essentially, they are different chemicals.
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Eliz87
Member
07-30-2001
| Sunday, February 29, 2004 - 12:12 pm
I found this on www.foodsubs.com about what to do when you have baking soda but no baking powder. This is a good website that I use occasionally. "Substitutes: Combine 5/8 teaspoon cream of tartar plus 1/4 teaspoon baking soda (makes a substitute for one teaspoon of baking powder) OR Combine two parts cream of tartar plus one part baking soda plus one part cornstarch (makes a substitute for one teaspoon of baking powder) OR Add ¼ teaspoon baking soda to dry ingredients and ½ cup buttermilk or yogurt or sour milk to wet ingredients. Decrease another liquid in the recipe by ½ cup. (makes a substitute for one teaspoon of baking powder) OR Add ¼ teaspoon baking soda to dry ingredients and ¼ cup molasses to wet ingredients. Decrease another liquid in the recipe by 2 tablespoons. (makes a substitute for one teaspoon of baking powder)"
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