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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.


2 Freezer Jams for Freezer Food Friday

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.


Skillet Blueberry Jam

1 pint blueberries, mashed
2 tablespoons powdered fruit pectin (Sure Jell)
1/2 teaspoon margarine or butter
1 cup sugar

In a skillet (do not use cast iron), heat the blueberries, pectin and butter over medium high heat; stir constantly until the mixture boils.

Stir in the sugar; bring back to a boil and boil for 1 minute. Remove from heat.

Pour the jam into 2 half-pint jars with tight fitting lids. Cover and refrigerate until the jam is set and cold.

Refrigerate up to 3 weeks or store in the freezer for up to one year. Thaw in the refrigerator.


Freezer Strawberry Jam

2 pints strawberries, hulled (2 cups crushed)
4 cups sugar
1 box fruit pectin (Sure Jell)
3/4 cup water

In a large bowl, crush one cup of strawberries at a time, use a potato masher for best results. If using a food processor, pulse to a very fine chop. Do not puree. Jam should have bits of fruit.

Measure exactly 2 cups of the prepared fruit. Place into a separate bowl. Measure exactly 4 cups of sugar into another bowl. Stir sugar into prepared fruit.
Mix well.

Let the mixture stand for 10 minutes, stirring occasionally. In a small saucepan stir together one box of pectin and 3/4 cup water. Pectin may start out lumpy. Bring the mixture to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from the heat. Stir the pectin mixture into the fruit mixture.

Stir constantly until the sugar is dissolved and no longer grainy, about 3 minutes. A few sugar crystals may remain.

Pour into prepared jars or containers, leaving a 1/2-inch space at the top for expansion during freezing. Cover with lids.

Let stand at room temperature for 24 hours.

— Source: Sure Jell recipe

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