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From Talk

Crostini transportation

What kind of toppings are you using?

egoldham at 8:21PM on 11/02/08

From Talk

Holiday Baking

Pecan pies or small pecan tarts freeze well. I make 20 or so pumpkin rolls and freeze ( in fact they're better after freezing). Quick breads such as banana nut bread and pumpkin bread also freeze well. I've never frozen cookies before, but I have made up the dough(double and triple batches) ahead of time and cooked as needed. Dough will keep in the fridge for up to 2 weeks if sealed well.
Don't forget that fudge keeps well 2-3 weeks time if sealed well. I keep mine in a tin lined with foil and place layers of foil or wax paper in between layers then cover tightly with a last layer of foil and place top on tin. Same thing for peanut butter balls and bourbon balls.

egoldham at 12:43PM on 11/02/08

From Talk

Sample Thanksgiving Dinner Menus

We've never had brussell sprouts as many of you have. We have what I consider a traditional southern Thanksgiving, which means lots of carbs.

Turkey and sometimes ham too
cornbread dressing
mashed potatoes made with "pet" milk
coleslaw(hand grated)
macaroni and cheese( homemade with velveeta)
sweet potato casserole
green beans seasoned with ham or bacon and cooked down low
cranberry sauce
Giblet Gravy
Homemade yeast rolls
Pecan Pie
Pumpkin Roll
Various Pies and Cakes (Banana Cake, Coconut pie,etc...
Sweet tea and Coffee

In recent years dishes such as corn pudding have made their way to the table. In the past when my grandmother was able to cook, we often had fried okra, and dumplings made from the broth of the turkey.

egoldham at 11:20AM on 11/01/08

From Talk

I am Obsessed with......

Making the perfect divinity candy.

egoldham at 10:09AM on 11/01/08

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Recent Comments | Response to Comments

From Talk

Crostini transportation

What kind of toppings are you using?

egoldham at 8:21PM on 11/02/08

From Talk

Holiday Baking

Pecan pies or small pecan tarts freeze well. I make 20 or so pumpkin rolls and freeze ( in fact they're better after freezing). Quick breads such as banana nut bread and pumpkin bread also freeze well. I've never frozen cookies before, but I have made up the dough(double and triple batches) ahead of time and cooked as needed. Dough will keep in the fridge for up to 2 weeks if sealed well.
Don't forget that fudge keeps well 2-3 weeks time if sealed well. I keep mine in a tin lined with foil and place layers of foil or wax paper in between layers then cover tightly with a last layer of foil and place top on tin. Same thing for peanut butter balls and bourbon balls.

egoldham at 12:43PM on 11/02/08

From Talk

Sample Thanksgiving Dinner Menus

We've never had brussell sprouts as many of you have. We have what I consider a traditional southern Thanksgiving, which means lots of carbs.

Turkey and sometimes ham too
cornbread dressing
mashed potatoes made with "pet" milk
coleslaw(hand grated)
macaroni and cheese( homemade with velveeta)
sweet potato casserole
green beans seasoned with ham or bacon and cooked down low
cranberry sauce
Giblet Gravy
Homemade yeast rolls
Pecan Pie
Pumpkin Roll
Various Pies and Cakes (Banana Cake, Coconut pie,etc...
Sweet tea and Coffee

In recent years dishes such as corn pudding have made their way to the table. In the past when my grandmother was able to cook, we often had fried okra, and dumplings made from the broth of the turkey.

egoldham at 11:20AM on 11/01/08

From Talk

I am Obsessed with......

Making the perfect divinity candy.

egoldham at 10:09AM on 11/01/08

From Talk

I am Obsessed with......

1) Making unique desserts no one has tried before
2) Creating new quiche fillings as that has become a small hobby
3) Perfecting my pin wheel cookies...just can't get the shape right
4) Wood fired pizza
5) Finding new unique places to eat

FrostyGhost at 1:02PM on 11/07/08

From Talk

Crostini transportation

I'd scrap the crostini all together... it would be more "Soggy'tini by the time you get there. Or consider doing them as crostini around several "dips" tapenades, goat cheese spreads and the like. even if you can transport them, I can't imagine they would be worth eating. Bon Chanc

Pavlov at 8:45PM on 11/03/08

From Talk

Crostini transportation

Tapenade/ sundried tomatoes, balsamic/caramelized onion, goat cheese,
pesto artichoke spread, mozz/garlic aoili/tomato/basil to name a few.
all of these will be served @ room temp...other wordly oven issues at the destination.

bessfour at 9:59AM on 11/03/08

From Talk

I am Obsessed with......

@ iz @lo82070 - *drewl* Belgain Beer

hungrychristel at 9:03AM on 11/03/08

From Talk

Holiday Baking

@Rhiannon - I'm with egoldham. I should say that the only items I make (and freeze) are pumpkin rolls and cookies. The following instructions are for cookies. I usually line my container (tin or plastic) with waxed paper so it hangs over the outer perimeter. I place one layer of cookies, top with waxed paper the size of the interior of the container, then repeat. Finally, I fold the original waxed paper edges up and over the top layer. Then I cover the inside of the entire container with heavy duty foil leaving some overhang. Press the foil down over the waxed paper a put on a tight cover (like tupperware or your tin lid). The extra foil hangover makes sure your container lid is sealed tightly. If you're baking "crushable" cookies, follow the same directions but flash freeze each layer as you go. Once the cookies are hard and no longer easily crushed, add another layer and so forth. It shouldn't take more than half an hour to freeze each layer. Never freeze warm cookies! Also, don't try to cram too many into one container. You'll definitely have crushage.

For my pumpkin cream cheese rolls, I wrap them in saran once they are completely cooled. I pop them into the fridge for a couple of hours to make them easier to handle. Then I triple wrap them in saran and roll in heavy duty foil. Once frozen, they are easy to stack. When I give them as gifts, I advise that the best way to cut and serve them is when the rolls are still slightly frozen. The slices hold their beautiful shape, and you won't have creamed cheese frosting squeezing out as you make the slices. Allow 15 minutes or so for the slices to thaw on the plate, then serve. It's foolproof! I'm known as the pumpkin roll lady - LOL! (and if I eat all the stuff I bake, I Will be the pumpkin roll lady) :-(

Josdean at 3:08PM on 11/02/08

From Talk

Holiday Baking

Thanks everyone for the great tips, what is the best way to wrap for freezing?

Rhiannon at 1:37PM on 11/02/08

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