For Bakers, The King Arthur website is a wealth of information and inspiration. For those who may be cooking for a smaller number of people, knowing what and how to freeze something slightly time consuming is very helpful.
Freezing dough raw or pre-baked fits well into my “10-20-30” Food Craft style
My favorite tiplet from this article: What’s the best way to make and freeze pie crust? It depends. When do you need to save the most time: now, or later? Making pie crust does take time, but the cadence of the process is up to you.
For the record. I prefer the roll out and freeze and often as not slightly pre-baked = InMySmallKitchen – these 5 inch push pans make serving easier and cooking for two, the right size for two reasonable portions This size and style has proven very useful, it is helpful that I can “fit” 3 into my Ninja Food oven to pre-bake, two go the freeze and one gets filled for “today”
Pantry Planning: Jiffy Corn Mix is one of those things worth having even if it does now include soy. The almost ready to eat handiness of Jiffy Corn Muffin Mix variations is certainly worthy of it space InMySmallKitchen.
Wisk 1/2 tsp Apple Pie Spice into dry ingredients.
SUB 1/3 c Apple Sauce (replace Milk)
Pour into well greased 9 in pie pan
Let it rest for at least 3-4 minutes.
Bake according to package directions until center is clean tooth pick done
WHY a pie pan? its a twofer = we like a bit of crispy edge and wedges look nice on the plate. (I know cast iron is better if not always possible)
It is a toss up depending on freezer space. Jiffy Corn Muffins freeze well, or you can weigh and make only 1/2 box at time if you are
Shopping tiplet: Most stupid markets seem to have sale on individual or 6 packs on a regular basis. So a stock up every few months is easy to plan.
As part of planning your Pandemic Pantry – do check the “best by date” – and yeah, sure I could make the mix up myself, but the shelf life would be much shorter,
Now that we have officially entered Summer Grilling season (but please don’t limit this wonderful ingredient to just a few months of the year) sometimes called “Butter Pesto” InMySmallKitchen. So skipping most of the usual food blog rhetoric – jumping straight into the “recipe and variations”
Beef Meat Compound Butter 1 Tbl Roasted Garlic Paste Fresh …or 1 tsp Roasted Garlic Dried 1 tsp Pepper, Black Coarse Ground 1 Cup Butter, “Sweet Cream” (Salted) Combine until evenly mixed then place in small bowl – Cover allow to “meld” several hours.
USE: Slather it on as soon as meat is removed from heat for resting so it will be absorbed into the crust as it rests.
Reminder Plain, Salted/Sweet Cream Butter will keep on the counter so make early in the day Or, make ahead up to a week if all dried herbs or 2 days if fresh herbs. Store in Refrigerator until an hour or two ahead of use.
Tiplet: use a relatively neutral flavoured oil (Sunflower, Safflower, EVOO) to rehyrdrate dried herbs to create a paste to blend into the soft butter.
Tiplet: Variations – Sub/add other herbs & spices to make a compound butter to bring out the flavours of other Meat & Poultry
Beef: 1 Tbl Horseradish Fresh or 1 tsp Powder Lamb: 1 TBL Rosemary Fresh Finely Minced (or 1 tsp Dried) Pork: 1.5 tsp Mustard Seed, finely ground Poultry: 1 tsp each Sage & Summer Savory (consider using it under the skin and to rub into breast cavity when preparing whole or pieces for roasting.
Tiplet: Brush onto breads either before or after toasting or even without toasting.
