Ice Cream Sandwich Dessert
October 1, 2009 : Filed under Desserts, Freezer Cooking, Recipe Box, Sweets
Loi Palmer, June 2005 MMCW
24 ice cream sandwiches, 1 jar fudge ice cream topping, 1 jar butterscotch or caramel ice cream topping, 1 large Cool Whip tub, 1 cup roasted/salted peanuts or your favorite candy bar cut up.
Unwrap 12 ice cream sandwiches and line a 9 x 13 casserole pan. Drizzle fudge topping followed by caramel topping on sandwiches. Spread half of the Cool Whip on the sandwiches. Unwrap remaining sandwiches and make a second layer. Top with Cool Whip. Drizzle with fudge topping and sprinkle on roasted peanuts or your favorite candy bar.
Keep in the freezer until ready to serve. Cut into squares. Your friends will start to call you Martha. This is an excellent summertime dessert. It can also be made in advance and will store in the freezer for up to 3 months.
Make-Ahead Cookies
October 1, 2009 : Filed under Cookies, Freezer Cooking, Recipe Box, Sweets
Vicki Huffman, from December 2005 MMCW
1 cup butter, 1 packed cup brown sugar, 1 cup white sugar, 1 cup finely chopped pecans, 2 and 2/3 cups sifted flour, 1/2 teaspoon baking soda, 2 large or jumbo eggs, 1 teaspoon vanilla.
Cream butter and sugar. Add eggs. Work in dry ingredients a little at a time. Add nuts and vanilla. With your hands, work dough into rolls about the diameter of a 50 cent piece. Dough will make 5 or 6 rolls. Wrap rolls in wax paper and refrigerate until chilled before slicing and baking. Or freeze rolls (wrapped in wax paper and aluminum foil).
When ready to bake, slice evenly no more than 1/4 inch thick. Bake at 350 degrees on lightly greased cookie sheet until cookies are golden. Baking time will depend on thickness of slices and whether chilled or frozen but should be approximately 10 to 15 minutes. After baking, let cookies sit one minute. Lift off baking sheet with spatula onto wire racks to cool. Cool completely before packaging in airtight containers.
Oven Baked French Toast
October 1, 2009 : Filed under Breads, Breakfast, Freezer Cooking, Recipe Box
Michelle Moore, December 2005 MMCW website
1 ( 8 oz ) French Toast bread, 6 eggs, 1 1/2 cups milks, 4 tablespoons sugar, 1 teaspoon vanilla, 1/8 teaspoon salt, ground cinnamon, powdered sugar.
Spray 9 x 13 pan. Cut bread into 1-inch slices (10-16 slices). Arrange closely in a single layer. Beat eggs then whisk in milk, 3 tablespoons sugar, the vanilla, and salt. Pour over bread. Cover and refrigerate one hour or overnight. Sprinkle with cinnamon and one tablespoon sugar. Bake uncovered for 30 minutes at 400 degrees or until golden brown. Sprinkle with powdered sugar.
