Chunky Peach Popsicles

Welcome to Freezer Food Friday!

Special thanks today to Gwen at  Philadelphia Homeschool for highlighting my blog this week! make sure you check her blog out as she has may words of wisdom to share about homeschooling ( not just in the Philly area ).

Today I have a freezer recipe for popsicles. We have been baking here on the East Coast, had a brief respite but are headed into another heat wave, so popsicles sound really good to me!

Make sure you share a recipe on your blog and link it below using Mister Linky or share a recipe in the comments here if you do not have a blog!

Chunky Peach Popsicles

Serves 12 (1 popsicle each)

Active time: 15 minutes

Total time: 2 1/4 hours (including 2 hours freezing time)

Equipment: 12 2-ounce or 8 3-ounce freezer-pop molds or small paper cups with frozen-treat sticks.

Make sure to reserve a portion of the peaches as you puree the mixture so the pops will be packed with icy cold, chunky bits of fruit. For a grown-up twist, try adding 1 to 2 teaspoons finely chopped fresh mint, lemon verbena or basil.

1 1/4 pounds ripe peaches (3 to 4 medium), halved and pitted
Juice of 1 lemon
1/4 cup freshly squeezed orange juice
1/4 cup sugar, or to taste
1/4 teaspoon vanilla extract

1. Coarsely chop peaches in a food processor. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor. Puree until smooth. Add to the bowl with the chunky peaches and stir in vanilla.

2. Divide the mixture among 12 2-ounce or 8 3-ounce freezer-pop molds (or small paper cups). Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.

To make ahead: Store in the freezer for up to 3 weeks.

Recipe adapted from Eating Well Inc.

Frozen Strawberry Cups

Welcome to Freezer Food Friday!

Please share a recipe that can be frozen for later use. Link it below via Mister Linky and leave me a comment!

With summer coming up, I suspect these cups will be a popular treat at our house. I am guessing you can change out the fruit you use for variety.

Frozen Strawberry Cups

1 (16-ounce) package frozen whole unsweetened strawberries, thawed
1 (8-ounce) can unsweetened crushed pineapple, drained
1 (8-ounce) carton low-fat strawberry-flavored yogurt
1 large banana, diced
1/4 cup finely chopped pecans
2 Tablespoons sifted powdered sugar

Place thawed strawberriesin container of a food processor or electric blender;
process until smooth.

Spoon strawberry puree into a large bowl. Add pineapple, yogurt, banana, pecans,
and powdered sugar. Stir mixture well.

Spoon 1/3 cup strawberry mixture into each of 12 paper-lined muffin pans. Freeze
until firm. Remove from freezer 10 minutes before serving.

Yield: 12 servings

Caribbean Banana Muffins

Welcome to Freezer Food Friday!

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Sorry I am a little late getting this up… constant interruptions this a.m.

Please share a recipe that can be prepared ahead and frozen for later use. Link your recipe below or postit in the comment section.

Let’s help eachother stock our freezers!  

Caribbean Banana Muffins

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup brown sugar
2 large eggs
3 medium bananas
1 tablespoon rum extract
1 cup shredded coconut
1/2 cup chopped dried pineapple

Preheat oven to 350 degrees F (175 degrees C). Prepare 18 muffin cups with paper liners.

Sift the flour, baking soda, baking powder, and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract. Stir in the flour mixture. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the batter among the prepared muffin cups.

Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Jeanne’s Date Nut Bars

Happy New Year!

I will try to get back into blogging gear and share more recipes. Today is Freezer Food Friday and I have a dessert recipe that freezes well. Please share a recipe that can be frozen for later use on your blog and link it below so others can come and get ides. Thank you!

Jeanne’s Date Nut Bars

2 cups walnuts, chopped
2 cups dates, chopped
2 cups powdered sugar
4 eggs, beaten
2 tablespoons melted shortening
2 tablespoons lemon juice
1/2 cup flour
1/4 teaspoon salt
Powdered sugar for rolling baked bars

In a large mixing bowl, combine the nuts, dates, powdered sugar and eggs, then stir in the shortening, lemon juice, flour and salt, mixing well. Spread mixture in a 9-by-13-inch baking pan and bake at 350 degrees for 25 to 30 minutes. While hot, cut into bars and roll in powdered sugar. Cool. Date bars not immediately eaten freeze well.

Pumpkin Pecan Cake

Pumpkin Pecan Cake

1 (18 1/4 ounce) box yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1 (15 -16 ounce) can pumpkin puree
1/2 cup vegetable oil
1/2 cup water
3 eggs
2 teaspoons pumpkin pie spice
1/2 cup pecans, chopped

Spice Glaze

2 cups powdered sugar, sifted
1 tablespoon butter, softened
1/2 teaspoon pumpkin pie spice
2 -4 tablespoons milk

1. Heat oven to 325 degrees. Grease and flour a 10 to 12 cup Bundt pan. If using a 10 cup pan, fill 3/4 full and make 3 to 4 cupcakes with the remaining batter.

2. In a large mixing bowl, combine all ingredients except nuts. Mix on medium speed 2 minutes. Increase speed to medium-high; mix 3 minutes. Stir in nuts. Spoon batter into prepared pan.

3. Bake at 325 degrees for 45 to 55 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. If desired drizzle with galze.

4. Spice Glaze: In medium bowl, mix sugar, butter, and spice. Gradually add milk until desired consistency; mix until smooth. Drizzle over cooled cake.

From Bundt Classics by Nordic Ware ( Dorothy Dalquist )

Sour Cream Chocolate Muffins

Welcome to Freezer Food Friday. 

As the summer draws to an end it is time to start thinking about baking again. Here is a muffin recipe that can be made and frozen to be used as needed.

Please share a recipe and link it below. I will come around to visit.

Sour Cream Chocolate Muffins

(12 servings)

5 ounces Semisweet Chocolate
2 Baking Chocolate Squares
1/3 cup Butter or Margarine
3/4 cup Sour Cream
2/3 cup Brown Sugar –- packed
1/4 cup Light Corn Syrup
1 Egg
2 teaspoons Vanilla
1 1/2 cups flour
1 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Chocolate Chips –- semi-sweet or milk
Preheat oven to 400 degrees F. Mix semisweet chocolate, baking chocolate, and butter together, then melt carefully in microwave or over simmering water in double boiler. Allow to cool to lukewarm (about 110 degrees F).

In a mixing bowl, mix sour cream, sugar, corn syrup, egg and vanilla. Add melted chocolates and mix well. Blend flour, soda and salt in a mixing bowl, then add to the chocolate mixture and mix well.

Add the chocolate chips and stir to distribute evenly. Pour batter into 12 paper-lined or greased muffin tins.

Bake for 18 – 20 minutes or until a toothpick inserted into the center comes out clean. Remove from muffin tins and allow to cool on wire racks.

You can keep these frozen for up to six months.

Frozen S’More Pops

Welcome to Freezer Food Friday!

Please share a recipe that can be prepared ahead and frozen forlater use.  Post a link to your recipe below on Mr Linky so we can come see what you have to share.

Frozen S’More Pops

Wax paper
10 wooden picks
10 large marshmallows
1/4 cup graham cracker crumbs
1/2 cup (3 ounces) milk chocolate morsels

- Line tray with wax paper. Press one wooden pick into each marshmallow. Place graham cracker crumbs in small, shallow bowl.

Microwave morsels in medium, uncovered, microwave-safe bowl on high power for 45 seconds; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10-second intervals, stirring just until morsels are melted.

Dip marshmallows into melted chocolate using wooden picks; roll marshmallows to cover completely with chocolate. Dip into graham cracker crumbs, rolling to cover. Transfer to prepared tray.

Freeze for 20 minutes or until chocolate is set. Enjoy immediately or transfer to airtight container and store in freezer for up to 1 week. Be sure to allow marshmallows to sit at room temperature for a couple minutes prior to eating.

Note: Because wooden picks have a sharp tip, this recipe is not intended for kids under age four. Makes 10.

Sunny Lemon Bars

Welcome to Freezer Food Friday. Please share a recipe that can be prepared ahead and frozen for later use. Post a link to your recipe , using Mr. Linky below, or if you have no blog of your own, post it in the comments below.

 

 

Toady’s recipe comes from Gooseberry Patch.

Sunny Lemon Bars

1-1/2 c. plus 3 T. all-purpose flour, divided
2/3 c. powdered sugar
3/4 c. butter, softened
3 eggs, beaten
1-1/2 c. sugar
1/4 c. lemon juice
Garnish: powdered sugar

Combine 1-1/2 cups flour, powdered sugar and butter; mix well. Pat into a greased 13″ x 9″ baking pan; bake at 350 degrees for 20 minutes. Whisk remaining flour, eggs, sugar and lemon juice together until frothy; pour over hot crust. Bake until golden, about 20 additional minutes; cool on a wire rack. Dust with powdered sugar; cut into bars to serve. Makes 2-1/2 dozen.

Cut these into bars and freeze for up to a month! Thaw them out, covered, in the fridge before serving and they’re ready whenever you need a sweet treat.

BANANA NUT MUFFINS for the freezer

Welcome to Freezer Food Friday! Please share a recipe that can be prepared ahead and frozen for later use. Today I have a recipe for Banana Nut Muffins.  

 

BANANA NUT MUFFINS

6 tablespoons vegetable oil
1 cup sugar
2 eggs (or 4 egg whites)
1 teaspoon vanilla
2 very ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon each nutmeg and cinnamon
1 cup buttermilk or yogurt
1/2 cup chopped pecans or walnuts

Beat oil and sugar in a large mixing bowl until fluffy. Add the eggs and vanilla and mix well. Add the bananas and mix until batter is smooth.

In a separate bowl blend together the flour, salt, baking powder, baking soda, nutmeg and cinnamon.

Add the egg mixture and the buttermilk alternately to the flour mixture, stirring after each addition just until moistened. Fold in nuts.

Preheat oven to 400 degrees. Spray muffin cups with a nonstick cooking spray.

Fill each muffin cup 3/4 full. Bake 17 minutes or until the tops of the muffins are golden brown.

Freezer Food Friday – Dessert Crepes

With the bounty of summer fruit available, I am sharing a recipe for crepes that can be prepared ahead and frozen forthe base of an easy dessert.

Dessert Crepes

4 eggs
1 cup flour
2 tablespoons sugar
1 cup milk
¼ cup water
1 tablespoon melted butter, plus butter for pan

1. In a medium bowl, beat eggs. Add flour, sugar, milk and water, beating with a whisk until smooth. If not using the same day, stop here, cover with plastic wrap and refrigerate batter. (Batter is best if it rests for at least one hour and up to one day in the refrigerator.)

2. When ready to use batter, whisk in melted butter.

3. Heat nonstick crepe pan. Brush pan lightly with melted butter using a silicone pastry brush. With one hand, pick up pan and pour 2 to 3 tablespoons of batter in while swirling the batter to coat only the bottom of the pan in a very thin layer. (Pour excess batter back into bowl). Work quickly, swirling before the batter cooks too much.

4. Place pan back down on burner and cook until just lightly browned. Turn crepe over and cook on remaining side for just a few seconds.

5. Remove from pan using spatula and stack on a plate. Separate crepes with wax paper if you plan on using the crepes the next day or would like to freeze them. To serve, fill crepes with chopped fresh fruit or prepared pie filling. Roll or fold in halves or thirds. If desired, serve with a sprinkle of powdered sugar, a favorite sauce such as chocolate sauce and whipped cream.