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.

Carrot-pecan bread

It is Freezer Food Friday!

Please post a recipe that can be prepared ahead and frozen for later use.  Post your recipe on your blog ( or in the comments here if you do not have a blog) and link it below using Mr Linky.

Thank you for participating!

Carrot-pecan bread

Makes: 2 loaves (8-10 slices per loaf) ( eat one, freeze one or freeze both! )

3 eggs
1 cup vegetable oil
2 cups finely grated carrots
1 1/4 cups sugar
1 teaspoon vanilla
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 cup shredded coconut, optional
1 tablespoon orange zest
1 cup chopped pecans, toasted

Lightly beat eggs. Add oil and sugar and beat for 30 seconds. Add carrots and vanilla. Mix until well blended. Sift dry ingredients and then add to liquid mixture. Blend well. Stir in coconut (if using), orange zest and pecans. Beat at low speed just until blended. Do not overmix.

Divide batter (it will be thick) evenly between two well-greased and floured 9-by-5-inch loaf pans. Bake at 350 degrees for 60 minutes. Cool on wire racks.

Nutrition information

Per serving (based on 10 slices/loaf): 274 calories, 16 grams fat, 4 grams protein, 1 gram saturated fat, 30 grams carbohydrate, 2 grams fiber, 32 milligrams cholesterol, 279 milligrams sodium

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 )

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.

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.

CHUNKY PEANUT BUTTER AND OATMEAL CHOCOLATE CHIPSTERS

Welcome to Freezer Food Friday!

Share a recipe that can be made ahead and frozen for later use. Let’s help each other stock our freezers with meals for our families.

Link your recipe at Mr. Linky below, leave me a comment and I will be around to visit your blog.

CHUNKY PEANUT BUTTER AND OATMEAL CHOCOLATE CHIPSTERS

Makes about 60 cookies.

3 cups old-fashioned oats
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
1 cup peanut butter — chunky (my choice) or smooth (but not natural)
1 cup sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups chocolate chips or chunks

To prepare oven, baking sheets: Position racks to divide oven into thirds. Preheat oven to 350 degrees. Line 2 baking sheets with parchment or silicone mats. Set aside.

To make dough: In bowl, whisk together oats, flour, baking soda, cinnamon, nutmeg and salt. Set aside. In large bowl, use stand mixer fitted with paddle attachment (or with hand mixer) to beat butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add eggs, 1 at a time, beating for 1 minute after each addition. Beat in vanilla. Reduce mixer speed to low. Slowly add dry ingredients, beating only until blended. Mix in chips.

To chill dough: Cover dough. Chill for 2 hours or up to 1 day. (Note: Chilling dough helps cookies hold shape.)

To shape cookies: Scoop rounded tablespoon of dough. Roll between palms. Place each ball 2 inches apart on baking sheets. Press gently with heel of hand until 1/2-inch thick. (Note: If dough is not chilled, drop by rounded tablespoonfuls 2 inches apart onto baking sheets.)

To bake cookies: Bake for 13 to 15 minutes, rotating sheets from top to bottom and front to back after 7 minutes or until golden and just firm around edges. Using wide metal spatula, transfer cookies to cooling racks. Repeat with remaining dough, cooling baking sheets between batches.

To store cookies: Wrapped airtight or piled into cookie jar, cookies will keep at room temperature for 4 days. Wrapped and frozen, they are good for 2 months.