UPDATE - Cornbread Recipe That Freezes Well
moosemac
2 years ago
last modified: 2 years ago
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RECIPE: Might as well go with a smile on your face!
Comments (15)Oh my goodness gracious! This is a good cheesecake! My family has renamed it Chocolate Mousse Cheesecake because the folded-in whipped cream really lightened it up. I simplified the baking by: wrap the outside of the pan in aluminum foil. In a water bath, bake at 325F until sides are set, but it is still slightly "jiggly" in the center, 55 to 60 minutes. Remove from oven to cool on wire rack. Immediately, run a knife around the edge to loosen the cake from the sides (this will prevent the cake from cracking as it cools). Cool on rack for 30 minutes. Loosely cover with aluminum foil and refrigerate for 8 hours (overnight is best), plate and serve. I have added this to my list of cheesecakes to die for! Thank you Ginger for the post....See MoreFrozen cornbread?
Comments (18)Truthfully, Ann, I make both recipes. I found this one when I was trying to use up eggs and buttermilk, my recipe has two eggs instead of one, not really a lot of help, LOL, and the sugar content didn't figure into the equation at all. My girls grew up on the sweet Johnny Cake that Grandma made and Elery grew up on the completely unsweetened white cornmeal type cornbread that his mother made, and never the twain shall meet. (grin) by the time the butter melts in and I drizzle the honey over it, it's plenty sweet! Since Elery likes buttermilk to drink, I often buy it, but if he's not here, I try to find ways to use it up. That cornbread is one of them, pancakes are another. Annie...See MorePre-making big batches of my own cornbread mix
Comments (1)I'm a lurker (normally found at the Kitchen Table) but I'll chime in here since making my own mixes is something I do, too. I prefer my own cornbread recipe to any mix I've found, so I make my own. I do it in batches. I mix/sift my cornmeal, flour, salt, baking powder, sugar, baking soda (and mark it for buttermilk) in a large bowl. I then pour that one batch in a zip-lock bag. Then I mix the next batch. I'll mix up 6-8 batches, each one separately, and then put the bags in my baking cupboard. I don't mix them all at the same time because, like you pointed out, the lighter ingredients might settle out of the heavier ones. With my mixes each bag is complete for one pan of cornbread. When I want cornbread I pour the contents of one zip-lock bag in my bowl, beat in the eggs and buttermilk, melt the oil in the skillet, add it to the batter and it's all good. I like using equal amounts of cornmeal and flour (1 cup each) or 1-1/4 cups cornmeal to 3/4 cups flour, and very little sugar. I also like to use two eggs; I like eggy bread....See MoreRECIPE: Need Soup Recipes that you can freeze
Comments (10)Here are a couple of my favorites. Both could be made with ground turkey or chicken. Vegetable Burger Soup makes 10-12 servings 1 lb. ground beef or pre-cooked frozen ground beef 2 lbs. can stewed or diced tomatoes 1 1 lb. can tomato sauce 4 cups water 2 10 oz. pkgs mixed frozen vegetables (carrots, peas, corn, green beans) 1 envelope dry onion soup 2 t. sugar - white or brown Brown beef and drain off fat if using fresh. Thaw beef if using frozen precooked. Add rest of ingredients to soup pot or slow cooker. Bring to a boil, lower heat and simmer one hour if in pot on stove. Cook on low for 8 hours if in crock pot. I add diced cooked potato cubes to this after thawing the soup and before heating. Sometimes cooked potatoes become soft with freezing. You can use diced fresh onion if the onion soup is too salty. Taco Soup I used less meat and it was great; subbed some bulk sausage for some of the ground beef. I did not include the can of hominy. You could use no salt versions of the tomatoes and tomato sauce. Not sure what you could sub for the Ranch Dressing or taco mix. Maybe garlic and parsley for the Ranch and chili powder for the taco? 2 pounds ground round 1 large onion, diced 1 packet taco seasoning 1 packet Hidden Valley Ranch original dry mix salad dressing 1 can kidney beans (with liquid) 1 can pinto beans with jalapeños (with liquid) 1 can yellow hominy 1 can diced tomatoes and green chilies (Rotel) 2 cans stewed tomatoes (I use Mexican stewed tomatoes) 1 8 oz. can tomato sauce 1 cup of water Cook beef and onion until beef is browned, drain excess grease. Add the remaining ingredients. Bring to a boil then reduce heat and simmer for 30 to 45 minutes....See Moreplllog
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