need suggestions-desserts that freeze well

[Susann]

A friend of mine is getting married next month and I volunteered (summer vacation is great!) to do some baking for the hospitality suite. I am planning on making the brown sugar pound cake (we will see if I can go without eating the whole thing before the wedding!), molasses flax cookies, and probably banana bread. Any good suggestions for some desserts I can start working on now that freeze well? Thanks!

[shoyski]

Cheesecake. After it cools, you can slice it up, put wax paper between the pieces, cover and freeze.

[Beth]

Cheesecake was my first thought. Also unfrosted brownies and other cookies. You said banana bread, but other quick breads and pound cakes (zucchini and lemon are my first thougts). Another thought would be cookies you form into rolls, chill, then slice and bake. I posted my Santa Claus Cookies earlier, but will post that or a chocolate mint sliced cookie recipe (based on a cake mix plus choc chips) if you're interested.

Also, here's a recipe I think would probably freeze well, although I haven't tried it. Don't let the name turn you off this time of year, it tastes like a light, moist spice cake rather than fall's pumpkin pie. I almost think of it as a coffee cake.

Pumpkin Spice Cake (from libbyspumpkin.com)

1 package (18.25 oz) yellow cake mix
2 eggs
1 2/3 Libby's Easy Pumpkin Pie Mix
2 tsp pumpkin pie spice
1/3 c flaked coconut
1/4 cup chopped nuts
3 T butter or margarine, softened

Measure 3 cups of cake mix (I used Duncan Hines) and put in large mixing bowl. Add eggs, pumkin pie mix and spice. Beat on low speed until moistened, then beat 2 minutes at medium speed. Pour into greased 13x9 inch pan.

Combine remaining cake mix, coconut and nuts in medium size bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over batter.

Bake in preheated 350 degree oven for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack.

[This message has been edited by Beth (edited 07-09-2000).]

[Mamasue]

How about cupcakes, muffins, scones.

These cupcakes are delicious. A member from Epicurious shared this recipe

* Exported from MasterCook *

Coconut Cupcakes

Recipe By :Serving Size : 0 Preparation Time :0:00
Categories : Cakes/Cupcakes/Icings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c unsalted butter -- softened
1 c granulated sugar
3 eggs
3/4 t pure vanilla extract
3/4 t pure almond extract
1 3/4 c all-purpose flour
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/2 c buttermilk
1 pkg shredded coconut -- (7 oz) divided

Heat oven to 325 degrees F. Line muffin tins with paper baking cups. In a large mixing bowl, beat butter and sugar with a hand mixer until very light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl with a spatula after each addition. Add vanilla and almond extracts and mix well.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add the dry ingredients to the batter in halves, alternating with the buttermilk. Mix until just combined. Fold in 1 1/3 cups {half the 7 oz. bag} of coconut.

Spoon batter into muffin cups*, filling each to 1/4 inch below the top. Bake for 22 to 25 minutes, until cupcakes are just brown around the edges and a toothpick inserted in the center comes out clean.

Cool cupcakes in the pan for 10 minutes. Then transfer to a wire rack to cool completely. **Frost with Cream Cheese Icing and sprinkle with remaining coconut.

Makes 18 cupcakes

Cream Cheese Icing

8 oz. package cream cheese, softened
1/2 c unsalted butter, softened
1/2 t pure vanilla extract
1/4 t pure almond extract
3 c confectioners' sugar, sifted

In a large mixing bowl, blend together cream cheese, butter, and vanilla and almond extracts with a hand mixer. Add confectioners' sugar and blend until smooth.

Makes about 2 1/2 cups icing, enough for 18 cupcakes.

Source:
"food4epicurious.com, gail's swap"

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This cake is one of my favorites and it freezes wonderfully! I make the cream cheese icing from the above recipe and freeze the cake and frosting separately. I used two bread loaf pans instead of 13x9 pan and it worked well....just watch your baking time.

* Exported from MasterCook *

RAISIN SPICE CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes/Cupcakes/Icings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Raisins
1 1/2 cups Water
1/2 cup Shortening
2 cups Packed Brown Sugar
3 cups All-purpose Flour
1 teaspoon Ground Cinnamon
1 teaspoon Ground Cloves
1/4 teaspoon Ground Nutmeg
1/2 teaspoon Salt
1 cup Buttermilk or sour milk
1 teaspoon Baking Soda
3 Eggs -- beaten
Confectioner's Sugar


In a saucepan, combine raisins and water. Cook until plump. Drain and
set aside raisins, reserving 10 tablespoons cooking liquid. In a
mixing bowl, cream shortening and sugar. Combine flour, cinnamon,
cloves, nutmeg, and salt; set aside. Combine milk, soda, eggs, and
reserved cooking liquid. Add dry ingredients alternately with milk
mixture to creamed mixture. Stir in cooked raisins. Pour into a
greased 13" x 9" x 2" baking pan. Bake at 350 degrees for 35 to 40
minutes or until cake tests done. Cool on a wire rack. Just before
serving, sprinkle with confectioners sugar. Yield: 12 to 15 Servings



Cream Cheese Icing

8 oz. package cream cheese, softened
1/2 c unsalted butter, softened
1/2 t pure vanilla extract
1/4 t pure almond extract
3 c confectioners' sugar, sifted

In a large mixing bowl, blend together cream cheese, butter, and vanilla and almond extracts with a hand mixer. Add confectioners' sugar and blend until smooth.


Source:
"SOURCE: Nancy Johnson, Milton, PA, Reminisce Magazine Sept/Oct 92"

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[This message has been edited by Mamasue (edited 07-10-2000).]

[ElinorC]

I agree with the Glazed Lavender Teacake. It is wonderful and would be excellent.

[Shelly]

I have a recipe for monster cookies that is wonderful. The recipe states that they freeze well. I have never frozen them, but this is probably true because they have no flour. Just oatmeal, peanut butter, eggs, butter and M&M's - YUMMY. If you would like the recipe, let me know and I will post it http://www.cookinglight.com/bbs/smile.gif

[Susann]

Thanks for all the great suggestions. Today I made the brown sugar pound cake and Mamasue's raisin spice cake (delicious, I might add. Thanks for posting it!.)

Shelly-I would be interested in the monster cookies, if you could post the recipe.

Tomorrow I will continue Bakefest 2000. http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Susann (edited 07-10-2000).]

[Natasha]

Mamasue, those coconut cupcakes sound delicious!

[CATHIEA]

Tiramisu freezes very well too. If you decide to do more tea breads, the CL Jamacian Banana bread is terrific. The lavender tea bread from last issue sounds like it would be WONDERFUL for a wedding too.
CathieA

[Shelly]

Here's the recipe. However, a word of warning: these are incredibly addictive! (the dough is good too!! http://www.cookinglight.com/bbs/biggrin.gif hee hee)


* Exported from MasterCook *

Monster Cookies


Serving Size : 54 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter or margarine
1 1/2 cups sugar
1 1/2 cups brown sugar, packed
4 eggs
1 1/2 teaspoons baking soda
2 cups chunky peanut butter
6 cups rolled oats
9 ounces M&Ms® plain chocolate candy
1 teaspoon vanilla

Preheat oven to 350 degrees. Beat together margarine, sugars, vanilla, and soda until light and fluffy. Add eggs and then peanut butter, mixing well after each addition. Stir in oats and M&Ms and mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Flatten slightly with fork. Bake for 8-10 minutes. ( Cookies should look a bit underdone when you take them out.)
Per cookie: 170 cal, 7.6 g fat

This nutrition info is calculated using Shedd's spread sticks. I've had no problem using lower fat margarine in this recipe, but they night be even better with reg. margarine or butter - I haven't tried it. Also, I like to refrigerate my dough for about 30-40 min so the cookies are thicker. They will spread out more if the dough is at room temp; just a personal preference! Enjoy!

[Susann]

Monster cookie update-YYYUUUUMMMMMMM!!!! Shelly, you were not kidding-they really are addictive.
I was so eager to taste them that I tried to remove them from the pan immediately after taking them out of the oven. For anyone who tries these-a word of advice-however tempted you may be to do otherwise, let them cool on the pan for about 10 minutes! Thanks again for the recipe. I am passing it on to my friend, who is stressing out because she is getting married and does not know how to cook.

[joanieb]

Shelly--Had to let you know that "Shelly's Monster Cookies" have been just been voted THE official state cookie of North Carolina! We thank you for giving us this new state treasurer! I made them Tuesday night and shared them w/hubby, his and my work folks, and family at a hospital vigil yesterday/last night. I have orders to run off 25 copies of your recipe! AWESOME RECIPE! THANK YOU, THANK YOU, THANK YOU!

[Susann]

Thanks for all the recipes. You guys are great!

[Shelly]

Joanieb, you are most welcome. I wish I could say the recipe was all mine. Strangely enough, I got the recipe from a cookbook I bought at an arts & crafts store in NC somewhere between Asheville and Mocksville, (I can't remember the name of the place,though). The cookbook was put together by the John C. Campbell Folk School in Brasstown, NC. It is called "Recipes for Creative Living".(I used to date a guy from Greensboro and we went to NC about every 6 months to visit his family!) I have seen other variations of the recipe, but this one is my favorite. I ALWAYS get requests for the recipe when I take these cookies anywhere! We make them a lot in our house.

Mamasue, I made those coconut cupcakes - they are very tasty. Looks like I will end up freezing some because we can't eat them all up fast enough. If my 9 yr. old were home, they would go much faster.............. http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Shelly (edited 07-17-2000).]