I tried your method of steaming my corn on the cob to freeze and look forward to the taste this winter. Also if you are concerned about taking up too much space in the freezer and prefer to cut the corn off the cob to freeze, try cutting it off before blanching. Not only do you have space to blanch more corn at one time but you are not tempted to handle the hot corn. Suggestion given to me by long time Iowa corn farmers who really know their corn.

Thanks for the Great advice on Freezing without doing the Pectin sugar syrup way. Also I read back in a book about 10 years ago.. our forefathers and mothers use to take barrels or Brandy and Preserved their peaches that way. Modern times would be is take 24 oz mason jars- Peel and Pit your Peaches cut in 1/2 -Sterilize Mason Jars after sterilized jars set up- Stick a cinnamon stick a the innards of a vanilla Bean (of course both are optional but it's to give it more flavor- fill Jar with peach leaving at least 1in from top-..Warm a Med expensive Brandy (plain Unflavored- Not the cheapest not the most expensive) Or you can even do it w/ Southern comfort- ( make sure you get enough Brandy ( it's not as cheap now as it was back then) warm brandy on medium heat ( do not boil but make sure it's Hot- Take off Heat- and fill up jars- Put on lids and screw on tops . Put in canner and do a hot bath for 10 Min. let it cool down for 24 hours to make sure tops have set and sealed.. Label and set date.. Alcohol is a Natural Preservative.. No sugar or Pectin needed- Can last for probably 3= years- ,, so what do you do with the peaches-?.. Peach Pie.. Peach Jam it with have the flavors of the Brandy and spices but the alcohol will Burn off-- What do with Brandy? well now you have All Natural Flavored Vanilla Cinnamon Peach Brandy-- This could be used as a sipping brandy for special occasions.. Holidays etc.. I Make Rum, Bourbon and Brandy Balls around the Holidays-Make a Brandy Cake (Instead of rum or Bourbon) Marinade a Duck, Turkey Pheasant, or Chicken In a Baking Bag and Let it Cook in a Baking Bag- You will have the most succulent tender bird.. and the alcohol cooks off.. Save enough put it in a Gravy pitcher.. Light it on fire and pour over your Bird.. for a flare of elegance.. (it burns Off)

In my family we have a relatively even mix of the "frosting" people and the "middle of the cake" people, so everyone would be happy somehow. I would simply cut the cake into three pieces straight across, then cut the two outside edges into 6 and the middle into 8 or 10, so you'd have a few extra pieces in case someone wanted seconds or dropped a piece, etc. Elery, of course, got out the calculator and is figuring that the pieces should be approximately 2.55 inches thick, we're working on length, LOL. If you cut wedges, you would need each wedge to be 1.559 inches wide on the outside edge. (grin) dlbk, I've found that the easiest filling to cut is good old buttercream, the gloppier fruit or custard fillings are a bit messier and prone to falling apart after cutting. Be sure you have a sharp knife, nothing is going to hack up a cake more than a dull knife. I like serrated but others like a straight blade (which I think crushes the layers if they are delicate). Annie This post was edited by annie1992 on Sat, Jun 8, 13 at 19:35

I posted this and forgot my sign ins, but I think I found the recipe! better late than never lol : Chinese Buffet Mocha Mousse Cake For the Cake: 1 box chocolate fudge cake mix (or favorite chocolate cake recipe) 1 1/3 cups water 1/3 cup vegetable oil 2 tbsp coffee-flavored liqueur or strong brewed coffee 4 eggs For the Mocha Mousse: 3/4 cup heavy whipping cream 2 tbsp granulated sugar 1/3 cup strong brewed coffee or espresso (cooled) 1 cup semi-sweet chocolate chips (melted) 2 tsp vanilla extract For the Coffee Glaze/Topping: 1/4 cup strong brewed coffee 1 tbsp sugar 1/2 tsp gelatin powder (or use a simple cocoa-powder/sugar glaze for a less firm top) Instructions Bake the Cake: Mix the cake ingredients and bake in a 9x13 inch pan (or two 8-inch rounds for layering) according to package directions. Let it cool completely. Make the Mousse: Melt the chocolate chips and set aside to cool slightly. In a medium bowl, whip the heavy cream and sugar until stiff peaks form. Gently fold the cooled melted chocolate, cooled coffee, and vanilla into the whipped cream until fully combined. Assemble: If using rounds, slice them into thin layers. Spread the mocha mousse between layers. If using a 9x13 pan, spread the mousse over the top of the cooled cake. Make the Glaze: Dissolve 1 tbsp sugar in 1/4 cup hot coffee, then stir in 1/2 tsp of gelatin powder. Let it cool until just barely warm, then spread a thin layer over the mousse. Chill: Refrigerate for at least 4 hours, or overnight, to allow the mousse to set Key Tips for Success The "Secret" Ingredient: Many users note the top layer has a "gelatin" texture, which can be replicated by adding a tiny amount of gelatin to coffee or by using a thin chocolate ganache. The Texture: The cake should be light, and the cream should be a very light, almost gelatinous mocha mousse. Buying the Original: Many restaurants buy these frozen from suppliers like King's Pastry (Canada) or specialty restaurant warehouses.