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Teachmichigan
Member
07-22-2001
| Thursday, August 18, 2005 - 11:35 am
I'm in my annual FREEZERTHON -- put up a bushel of corn yesterday, 20 lbs. of blueberries last week, and will start on spaghetti sauce and applesauce within a couple weeks. I'd like to try something new, though, and need advice. I'd like to make up 2 or 3 blueberry or blueberry/peach pies and freeze THEM, so when company comes, I just have to pop them in the oven for a bit. Should I cook them halfway before freezing? all the way? Will they get runny after freezing and reheating? Any and all advice would be greatly appreciated! So this isn't a wasted thread -- how about posting your favorite freezer item? Mine is applesauce: Wash and slice (do NOT peel), Jonathons. Cook down until mush. Put through food mill to remove peels. Add BROWN sugar (not white) and cinnamon (or those wonderful little red hots!) to taste. Ladle into freezer containers. Let cool. Top and freeze. First, Jons are the easiest apples to use -- they have so much water content they just "melt" away from the peels. (Don't use if you like chunky applesauce). Finally, using brown sugar instead of white makes the applesauce taste more like apple pie filling. I like it best warm!
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Reader234
Member
08-13-2000
| Thursday, August 18, 2005 - 8:06 pm
teach, my mom always freezes pies - think frozen food section - the pies you buy frozen are not precooked in any way... however, mom makes the pie fillings and places it in a pie plate, freezes it, then she'lsl make the pie filling, and frezzes it, puts them together in those HUGE ziplock bag... ziplock bags are very big in our family!! lol we take fresh fruit in season, be it blueberries, rasberries etc.. place them on a cookie sheet, put in freezer, then put in a freezer bag!! my whole post got zapped... sigh... You see I had this special diet, high protein, good carb (oatmeal) so I would make my breakfast muffins ahead of time - lots of egg whites, some oatmeal, and berries (I used my frozen mix!) then bake, and cool, then put in a huge ziplock bag, and then before school... viola instant breakfast, high protein (egg) mixed with an efficient carb (oatmeal) and very filling, the berries added the sweet.. (I can post it if anyone is interested!)
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Cdbga
Member
10-04-2004
| Saturday, August 20, 2005 - 6:17 am
Reader I'd love to have your muffin recipe! I'm working on changing my diet up and am in search of something good for the breakfast menu. I have to be at work at 6am, so its always breakfast-on-the-go for me. Muffins are perfect, because I can bake them ahead of time!
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Texannie
Member
07-16-2001
| Saturday, August 20, 2005 - 6:56 am
Ditto Cdbga...Reader, please post your muffin recipe!!!!
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Reader234
Member
08-13-2000
| Monday, August 22, 2005 - 9:06 am
Jmm sent me over - These recipes are part of the progam from the guy on Extreme Makeover, you might have seen his infomercials? 6week Body Makeover... (it works, but it is a committment, I'm not good at commitments! The program also includes drinking that water - 100 oz!!) So on a Sunday I will prepare both of these recipes>> 1. (ooops, realized this is for the "cookie" 2 egg whites 1/4 tsp cream of tarter 1/4 tsp cinnamon 2 T of Splenda Add cream of tarter to egg whites and whip with electric mixer when soft peaks fom add cinnamon and Splenda and beat until well blended, Use a tablespoon to spoon dollops onto a non stick baking tray Bake at 350 until golden and enjoy! 2. Pancakes, in this plan you are to eat lots of egg whites, which are boring, but filled with protein, I do not like salsa, so I couldnt eat just the whites, on the website someone posted the Pancake recipe>> I took 1/4 C of oatmeal and put it in my food process to make flour. I took the flour, 1 egg white, and mixed together. I added 1 T of splenda and 1/4 extract (banana, or maple, or vanilla for flavor!!) I let the mix set for 5 minutes to thicken, dropped by T and cook as a pancake... That's the posted recipe, I take it a step further, again, its more dense than a true pancake, I take 6 egg whites, (the egg substitutes are wetter, sometimes I do a combination) and 1 Cup of the pocessed oats I add sugar free apple butter for even more flavor, I then take a 1/4 c and use my griddle to 'cook', I spray the Pam on the griddle, when they are all cooked up - I set them on a cookie sheet to cool, then freeze in a ziplock...
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Reader234
Member
08-13-2000
| Monday, August 22, 2005 - 9:14 am
Rasberry Muffins (I found in the freezer section a mixed berry that I use, I will post the recipe as is, but know I do tend to 'futz' with it!!) 1-1/2C oats rolled whole 1-1/2 C oats ground in food processor (till powdery) 2 tsp BAking Powder 12 Egg whites, slightly beaten 4 tsp Splenda 3 C of raspberries (if using a bag of frozen, just make sure the berries are cut into bite size pieces) Combine whole oats with processed oat flour, add baking powder, egg whites, and splenda (again, if you use the egg substitute, it is 'wetter' and may need to sit a bit, then gently add fruit. Spoon in muffin tins Bake at 350 for 20 - 25 min Do NOT put them in baggies, or cover until totally colled, and died for quite awhile, or they get condensation and get sticky, not disireable! If you dont beat your egg whites you will get just 6 large muffins, if you beat your eggs you will get the extra 2 small muffins These muffins dont raise very much so fill your muffin tins to the top (not halfway like the conventional method) Makes 6 large muffins and 2 small muffins or 12 small muffins. Serving for ladies is 1 large, or 2 small, for 1/2 C carb, 2 oz Protein 1/2 cup fruit
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Reader234
Member
08-13-2000
| Monday, August 22, 2005 - 9:17 am
OK I just checked and this link does work!! I bought a recipe book for freezer once a month cooking, it never worked for us, the kids didnt really like the casseroles!! Freezer Cooking
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Teachmichigan
Member
07-22-2001
| Monday, August 22, 2005 - 1:33 pm
Thanks! I found a few sites that talked about freezing pies. Two of three said do NOT bake the pie first (even though Betty Crocker site said DO bake it first). I did not bake them, added a wee bit extra flour to help w/ the extra moisture, and I'm going to bake one up at the end of Sept. to see how it works. If it works like it's *supposed* to, I'll make up a bunch of my grandma's apple pies -- they're delicious -- and freeze them for the holiday season.
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Lurknomore
Member
07-07-2001
| Saturday, August 27, 2005 - 4:29 pm
I HIGHLY recommend keeping eyes out for a good vacuum sealer and getting one. While the bags aren't cheap the quality in what you save, plus the length you can freeze for are just sooo much longer than regular freezer bags. And the new one I got (a BJ's closeout when they went to a new model), has the capabilities to do mason jars. I gotta buy a cap doohicky for that...but I can see that being VERY practical! But it's been a great way to be able to buy stuff in large packages, save some money, and keep food handy. This is esp good for someone like me who can't always get out to shop if my back is bad. Of course the key is thinking to take something out in time. Though I do find things tend to thaw more quickly for some reason in their bags.
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Lkunkel
Member
10-29-2003
| Saturday, August 27, 2005 - 4:34 pm
Reader: Could I get a translation, please? From the raspberry muffin recipe: "Do NOT put them in baggies, or cover until totally colled, and died for quite awhile, or they get condensation and get sticky, not disireable!" What word do you mean for died?

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Lurknomore
Member
07-07-2001
| Saturday, August 27, 2005 - 4:52 pm
hey lkunk I'm not Reader but I am pretty fluent at typo's and Readerlish lol...I think she meant to say "until totally cooled and dried". (how'd I do Reader?? lol)
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Reader234
Member
08-13-2000
| Saturday, August 27, 2005 - 5:06 pm
great Lurk, sorry Lk! You just want to make sure anything you freeze isnt still warm before putting it in baggies, causing condensation, and freezer yuck!!
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Micksma
Member
07-21-2005
| Saturday, August 27, 2005 - 5:21 pm
If youre using the vacumn sealers, you can reuse and reuse the bags. If you put, say, a roast in a bag, seal it, use it, just cut the bag very close to the "seal" line. Wash it, then reuse it for, say, a veggie, cheese or whatever will fit in it. When the bag gets real small use it to seal matches or plactic ware for a picnic.
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Lurknomore
Member
07-07-2001
| Saturday, August 27, 2005 - 5:46 pm
Yeah but don't they say it's only reusable if you don't use meat, chicken or fish? If it was safe I'd do it. I KNOW they said not to reuse for chicken, not possitive bout the rest. I did create a massive bag when I wanted to store stuff from buggies thinking I would cut it down and reuse later finally and wouldn't you know it, it got caught on something and there's a hole in the middle. I still need to redo that..for now I just slapped tape over it (not a big hole but if the point is to keep out those mealy buggie things that get into stuff not sure tape will do it lol).
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Lkunkel
Member
10-29-2003
| Saturday, August 27, 2005 - 6:13 pm
LOL! Dried did not occur to me. Duh! Sorry about that.
, slinking off to the corner
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Teachmichigan
Member
07-22-2001
| Saturday, August 27, 2005 - 6:50 pm
I have looked at the vacuum sealers a number of times -- we buy at Sam's Club, and are always sticking parts of things in freezer bags. If I were to put an uncooked pie in a vacuum bag, would it "mush" the edges down?
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Lkunkel
Member
10-29-2003
| Saturday, August 27, 2005 - 6:57 pm
Teach: I would flashfreeze it, and then seal it. That's how I've done it in the past.

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Lurknomore
Member
07-07-2001
| Saturday, August 27, 2005 - 7:06 pm
Teach there are 2 ways to get around that...one is what Lkunk said, the other is to put it in a small container (ie a plastic disposable one) and then to seal it whole. The good part of using a container is then the bag is definately reusable! Any of the good quality ones you need to use this technique on because they do have enough power to squish the food. And also if something has a gravy etc you have to do it or it will suck the liquid into the chamber. I guess I like it more the container way too because I want to just seal it and freeze, not freeze then seal then freeze again ya know. But either will work! Also if you get one with a jar set depending on what jars and add ons you get, you can toss in that. I'm pretty sure those are freezable. I only have one jar and haven't bought more so haven't really checked that facet out.
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Lkunkel
Member
10-29-2003
| Saturday, August 27, 2005 - 7:24 pm
Lurk: I use a lot of freezer bags and freezer jars. I love my freezer. I'm not moving it, tho, so we'll be buying a new one in Michigan. I've had both chests and uprights...we're not sure which one will fit our space in the new place. I don't know what I would do without our stand-alone freezer. I've not purchased a seal-a-meal, or equivalent set up, tho. I tried to order one through Fingerhut, and they billed me for it, but I never received any of the merchandise. I figured at that point, since that was my third attempt at getting one, it was probably a moot point.

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Teachmichigan
Member
07-22-2001
| Saturday, August 27, 2005 - 7:28 pm
The container method seems a lot easier, but I don't have any containers big enough for pies at the moment. Do they make gladware that size?!? (LOVE that stuff! ) Of course, if the frozen pies are horrible when we try them next month, the whole point is moot anyway! LOL
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Lkunkel
Member
10-29-2003
| Saturday, August 27, 2005 - 7:40 pm
Teach, I usually make the pie in my pie pan, flash freeze it, remove it from the pan, and then seal it in a freezer bag, sucking all the air out of it with a straw. To bake it, I remove it from the bag, place it in a pan, and bake it off. When I checked last fall, they didn't have Gladware that size.

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Lurknomore
Member
07-07-2001
| Saturday, August 27, 2005 - 7:45 pm
Not gladware Teach, but they prolly have tupperware lol. And I know I've seen all shapes at a store we have that carries a little of everything. Also bet a Walmart or similar store would have some But I got a disposal container pack (and so far I've only thrown out one or 2 they wash well surprisingly) at BJ's and there are ones that would hold at least 1/4 to 1/3 a pie. Just realized if you are freezing whole and uncooked that won't help. Though what about just freezing the filling and prepping the pie right before you cook it? Or do you want it totally ready? (also don't know if you do homemade crusts or the store bought which would def make a big difference in how feasible this would be lol). Truthfully I forgot your good idea of wanting to have it ready to bake whole when I suggested the gladware...was justing thinking of pies squishing lol. I got my first one off TV, and my new one from a clearance at BJ's. It's the Foodsaver that allegedly is the best brand. But I've seen Rival all over at around $50 for the container one. For me it was a must have cause I found I ended up throwing out most of everything I froze, and what I ate all tasted that freezer taste. And stuff really lasts a long time when vacuum sealed. Funny just the other nite I ate pork chops I had tossed in a zip lock bag cause I was too lazy to bother and figured I would eat soon. In 2 weeks it already had a freezer taste, where in 2 months the vacuum sealed ones taste fresh. The problem is not being too lazy to use it lol. Though a couple times a year I go to a big butcher shop we have with amazing prices (filet mignon for 4.99 etc) and buy a bunch of stuff. Was just thinking as I was deciding what to get at market tomorrow that I have stuff I really should use up and save the money!
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Teachmichigan
Member
07-22-2001
| Saturday, August 27, 2005 - 9:14 pm
LOL --- yup, keeping the pie whole is kinda' the idea! This time around I didn't make homemade crusts. I had foot surgery about 5 weeks ago, so didn't want to stand too long -- and if the freezing doesn't work, I didn't want to waste my time, too! I'm really liking the idea of the sealer -- we've had venison sealed the past couple years, and it's true -- it NEVER tastes like freezer burn. We tend to use stuff before it tastes like freezer, but I'm pretty careful about pushing all the air out and keeping track of what was bought when. A sealer could let me relax a bit more. THANKS for all the advice!
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Lkunkel
Member
10-29-2003
| Sunday, August 28, 2005 - 4:14 pm
Hmm. Maybe after we move, I'll look into a sealer again. I think I would use it, if I mounted it to the wall. I'm hoping to start doing more cooking again. I love preparing my meals for DH rather than frozen food purchases that he resorts to.

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