Thanks to everyone who entered the drawing for “Bountiful Blessings,” from Barbour Publishing. The winner is Penny Guelcher. I’ll pop it in the mail today.
If you are not Penny Guelcher, you are eligible to enter the drawing for “Not Your Mother’s Make-Ahead & Freeze Cookbook,” by Jessica Fisher.
Joining the “Not Your Mother’s XXX” lineup, which includes eight others, the book boasts “more than 200 freezer-friendly recipes.”
I have had very little luck with freezing food. Unless you count Food Club Pepperoni Pizza, the only things I haven’t destroyed are chicken breasts and ground beef.
Vegetables: frost burned, even in freezer bags
Salsa: Tomato structure destroyed comes out soupy
Soup with beans (including chilli): Beans all weird, flavor off
Vegetable soup: Just not as good as fresh.
Don’t even talk to me about bread.
So maybe I need this cookbook. Or maybe I need to give up the ghost. Either way, Garlic-Parmesan Swirl Biscuits look pretty good. You could make freeze them for Thanksgiving.
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GARLIC-PARMESAN SWIRL BISCUITS
|Meal type||Side Dish|
|Misc||Freezable, Pre-preparable, Serve Hot|
|Occasion||Christmas, Easter, Thanksgiving|
- 1/4 cup unsalted butter (softened)
- 3 cloves garlic (crushed)
- 2 tablespoons Parmesan cheese (freshly grated)
- 1/2 teaspoon parsley flakes (dried)
- 2 cups unbleached all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/3 cup unsalted butter
- 3/4 cups milk
|Grease a 12-cup muffin tin.|
|In a small bowl, combine the butter, garlic, Parmesan and parsley. Set aside.|
|In a large bowl, combine the flour, salt and baking powder. Cut in the 1/3 cup butter with a pastry blender or two knives until coarse crumbs are formed. Stir in the milk until combined.|
|Turn the dough out onto a floured surface. Knead the dough a few times and flatten into a 9-by-12-inch rectangle.|
|Spread the garlic butter over the surface of the dough. Roll the dough up from the long side and pinch the edges to seal.|
|Cut the rolled dough into 12 1-inch wide pieces. Place each spiral in a prepared muffin cup.|
|Before baking, freeze. Place the muffin tin in the freezer, until biscuits are firm to the touch. Pop the biscuits out of the pan and store them in a freezer bag in the freezer.|
|To serve, preheat the oven to 450 degrees. Place the desired number of frozen biscuits (no need to thaw) on a baking sheet and bake 15 minutes, or until golden brown. Serve warm.|