Fix, Freeze, Feast - Kati Neville [60]
BEACH DAY SNACK MIX
MAKES 6 SNACK BAGS
1½ cups dried banana chips (6 ounces)
12 tablespoons chopped dried mango (6 ounces)
12 tablespoons hulled sunflower seeds
12 tablespoons shredded coconut (3 ounces)
6 tablespoons white chocolate chips (such as Guittard)
6 snack or sandwich bags
1 one-gallon freezer bag, labeled
1. Into each snack bag, place ¼ cup banana chips, 2 tablespoons mango, 2 tablespoons sunflower seeds, 2 tablespoons coconut, and 1 tablespoon white chocolate chips. Seal bags and gently shake to combine ingredients. Place all the snack bags into the 1-gallon freezer bag.
2. Seal and freeze.
TO ENJOY
Remove desired number of snack bags from freezer; thaw in refrigerator.
Here’s another recipe I developed around a particular ingredient I wanted to try. These Asian-inspired treats offer a unique twist on a traditional butter cookie. —KN
FIVE-SPICE COOKIES
MAKES APPROXIMATELY 7 DOZEN COOKIES
2 cups (4 sticks) butter, softened
3 cups sugar
3 eggs
¼ cup milk
2 teaspoons orange extract
5½ cups all-purpose flour
2 tablespoons baking powder
½ teaspoon salt
7 one-quart freezer bags, labeled
TOPPING
½ cup sugar
2 teaspoons Chinese five-spice powder
ON HAND FOR BAKING
Parchment paper
1. Using an electric mixer, cream butter and sugar in a large bowl. Beat in eggs, milk, and orange extract. In a separate large bowl, mix flour, baking powder, and salt. Add half the flour mixture to the butter and egg mixture and beat well. Beat in remaining flour mixture.
2. In a small bowl, mix sugar and Chinese five-spice powder.
3. Roll dough into 1-inch balls. Roll dough balls in topping and place on a rimmed baking sheet.
4. Place in freezer for 30 minutes. Remove dough balls from freezer and place a dozen into each freezer bag.
5. Seal and freeze.
TO BAKE ONE DOZEN COOKIES
1. Place frozen cookies 3 inches apart on a parchment-lined baking sheet.
2. Preheat the oven to 375ºF.
3. Bake for 8 to 10 minutes, or until tops crack.
4. Cool on baking sheet for 2 minutes; transfer to a cooling rack.
I don’t want to make cookies from scratch as often as I want to eat them! I freeze the dough so I can bake fresh cookies at a moment’s notice. This is a basic oatmeal cookie with a tropical twist. The dried coconut and mango make these cookies both crispy and chewy. —LT
OATMEAL COOKIES
WITH COCONUT AND MANGO
MAKES APPROXIMATELY 6 DOZEN COOKIES
2 cups (4 sticks) butter
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
3 cups old-fashioned rolled oats
1 cup unsweetened shredded coconut
1 cup chopped dried mango (8 ounces)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
6 one-quart freezer bags, labeled
ON HAND FOR BAKING
Parchment paper
1. Using an electric mixer, cream butter, brown sugar, eggs, and vanilla in a large bowl. In a separate large bowl, mix flour, oats, coconut, mango, baking powder, baking soda, and salt. Add flour mixture to the butter mixture and stir well.
2. Refrigerate dough for 1 hour, or until firm enough to handle.
3. Roll dough into 1-inch balls and place on a rimmed baking sheet. Place in freezer for 30 minutes.
4. Remove dough balls from freezer. Place a dozen into each freezer bag.
5. Seal and freeze.
TO BAKE ONE DOZEN COOKIES
1. Completely thaw one bag in the refrigerator.
2. Preheat the oven to 350ºF.
3. Place cookies 3 inches apart on a parchment-lined baking sheet. Flatten slightly with a fork. Bake for 14 to 16 minutes.
4. Cool on baking sheet for 2 minutes; transfer to a cooling rack.
PARCHMENT PAPER
We suggest parchment paper for our cookie recipes because it eliminates the need for greasing the baking sheet, which adds both a step and extra fat. The paper also makes moving the cookies a cinch—just lift the paper and transfer all the cookies to the cooling rack in one move.
These cookies are like gingersnaps, only without the snap—for the cookie lover who prefers soft, chewy cookies. Loaded with minced fresh ginger, this cookie is zingy and not too sweet. —LT
GINGER COOKIES