No Bake Cookies

These cookies are a childhood memory. I have long loved these cookies! The bakery department at a local grocery store sells these beauties, for a pretty penny! $4.00 for a 1/4 of a batch doesn’t sit very well with my frugal self.

Someone at work brought a couple of these cookies in with their lunch. Naturally, I had to make some…

As the name says, you don’t have to bake these cookies. Instead, you make a simple fudge on the stove, and then mix in the remaining ingredients.  To make the fudge part, combine butter, sugar, milk and cocoa powder in a large saucepan. On medium-high heat bring these ingredients to a boil. Using a candy thermometer, bring these ingredients to 220 degrees.

(Here’s how fudge works. Not hot enough? You’re fudge never sets, stays sticky and you need a bathe after each cookie. Right temperature? The fudge hardens to form a firm cookie with enough strength to hold together. Too hot? You’re going to have a cookie that crumbles and crumbles into a mess. Reaching the correct temperature is very important in getting a perfect cookie, EVERY time!)

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The fudge mixture will come to a roaring boil before it reaches 220 degrees.

Once you’ve reached 220 degrees, remove the pan from heat. Stir in the peanut butter, vanilla and quick oats.  Spoon out your cookies onto a wax paper lined cookie sheet. You pick the size? Giant or two-bite sized? Refrigerate the cookies until set, enjoy!

From me to you, lick the spoon clean. 🙂 It’s as magical as warm Rice Krispie Treats. Yum!

No Bake Cookies

  • Servings: 3 Dozen
  • Difficulty: Intermediate
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Ingredients

  • 1 ½ C. Sugar
  • ¼ C. Unsweetened Cocoa Powder
  • ½ C. Milk
  • ½ C. Butter
  • 3 C. Quick Oats
  • ¼ C. Creamy Peanut Butter
  • 1 t. Vanilla Extract

Directions

  1. Boil together sugar, cocoa powder, milk and butter in a large sauce pan.
  2. Bring the simple fudge to a boil, stirring frequently, until it reaches 220 degrees.
  3. Remove from heat.
  4. Stir in peanut butter, vanilla and quick oats.
  5. Scoop out onto wax paper-lined cookie sheet.
  6. Refrigerate until set.

 

This blog contains affiliate links from which I may receive monetary compensation. I assure you that I only recommend the products I use, personally, for me and my family. Full disclosure policy here.

Sweet Potato & Peanut Butter Dog Treats

This is not what I planned on making. I’d planned to make dehydrated sweet potato dog treats without a dehydrator, but then my husband and I went downtown… We went in this cute old-timey store with all sorts of nick-knacks including the most darling dog-bone shaped cookie cutter I’ve ever laid eyes on. So you see my problem? Clearly I needed the cookie cutter, and then I needed an excuse to use it, ASAP!! Full disclosure, the cookie cutter was only $0.99, and I believe I’ll be making these treats again and again after pup’s reaction to them!! I’m thinking these will be perfect Christmas presents for the pup-parents in my life.

I already had 2 sweet potatoes at home to make the other treats. However, I don’t eat sweet potatoes except in a casserole for Thanksgiving and Christmas, meaning I had no idea how to cook them. Initial findings led me towards hours of baking in the oven, but I prefer to keep my oven use to a minimum. Further research led me to how to cook a sweet potato in the microwave! Now we’re talking!

How to cook a sweet potato in the microwave:

  1. Place the sweet potatoes on a plate.
  2. Puncture the skin 3-4 times with a fork on the top and bottom.
  3. Microwave on high for 5 minutes.
  4. Turn the sweet potatoes so the bottom is now facing up.
  5. Microwave for another 5 minutes.
  6. Cut the tops and scoop out the middle.

Simple enough. The potatoes were very tender and mashed up easily.

Now to prepare the treat dough.

Combine all the ingredients in a medium mixing bowl until they form a dough ball. (The dough should not be sticky so add flour as necessary to thicken the dough or water if the dough is too stiff.) Turn the dough out onto a lightly floured surface. Roll the dough to between 1/4″-1/2″ thickness.

IMG_1588Cut out your shapes, of course any cookie cutter or even just cutting into squares would work. Lay the cut outs on a parchment lined cookie sheet.

Bake at 350 degrees F for 20-25 minutes or until brown around the edges. Please let them cool completely before feeding them to your dog. Store in an airtight container!IMG_1595

Sweet Potato and Peanut Butter Dog Treats

  • Servings: 2-3 Dozen
  • Difficulty: Easy
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Ingredients

  • 1 C. cooked and mashed sweet potatoes
  • 2 1/2 C. flour (all-purpose or whole wheat)
  • 3/4 C. creamy peanut butter
  • 1/4 C. old fashioned oats
  • 2 eggs

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine all the ingredients in a medium mixing bowl until they form a dough ball. (The dough should not be sticky so add flour as necessary to thicken the dough or water if the dough is too stiff.)
  3. Turn the dough out onto a lightly floured surface. Roll the dough to between 1/4″-1/2″ thickness.
  4. Cut out your shapes, of course any cookie cutter or even just cutting into squares would work. Lay the cut outs on a parchment lined cookie sheet.
  5. Bake 20-25 minutes or until brown around the edges.
  6. Cool and store in an airtight container.

PLEASE LET THEM COOL COMPLETELY BEFORE FEEDING THEM TO YOUR DOG.

 

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Homemade White Bread

More often than not (OK, a majority of the time) my recipes turn out just how I want them on the first try. After-all, my mom taught me how to read and follow a recipe. I know the basic techniques for baking and cooking. Bread making has not been so easy. I’ve had many trials and logs of bread. I’ve followed the recipes and still ended up with dense loaves you could eat if you tried. I’ve had textbook yeast activation but no rise. This weekend alone I tried 3 different batches of bread with varying recipes. I was determined to make this weekend go down in history for bread making mastery. The first two attempts failed, hard. But then! THEN!! I made the bread of all breads!

I have learned a lot through this journey. What to do and what not to do. I’m ready to divulge all my secrets and mistakes to help you succeed, the first time!

First off, a little education. There are different types of flour: self-rising, all-purpose and bread flour are the basics. Let’s pretend no one came up with the horrible idea to make self-rising flour; it’s rarely successful, it’s overpriced and has limited uses making it less economical to keep on hand. All-purpose is ideal for biscuits, brownies, cakes and cookies, but bread flour has been designed especially for making bread. Bread flour has a higher gluten (or protein) content than traditional flour which reacts with the yeast to increase your rise. Yeast needs sugar and protein to grow, when yeast grows it releases carbon dioxide and ethanol which created the air bubbles and lifts your bread. Even with elbow grease to knead the dough, an all-purpose flour just won’t lift the same.

Why do you knead dough? Simply to “develop the gluten.” Gluten, the proteins in bread, need to be man-handled. Kneading the dough strengthens those proteins making them more elastic. You may have heard about the window-pane test. Once dough has been thoroughly worked you can stretch it while holding it up to the light. Well developed gluten holds together while continuing to stretch thin. You’ll be able to see the light coming through the dough without any holes forming.

Now that you know a bit more about what to look for, lets make some bread! In a glass or plastic bowl dissolve the sugar into the warm water. Use a thermometer to make sure the water is the right temperature. 110 degrees is the desired temperature to activate the yeast. Too hot and you kill the yeast, but too cold and it doesn’t activate. Now add in the yeast (note this recipe calls for more than the packets come with). Give it a stir with a plastic or wooden utensil. The alkaline properties of metals can alter yeast’s naturally acidic nature so make sure you use only glass, plastic or wood. Let the yeast mixture sit for 10-15 minutes. You’ll know its ready by the bubbles and frothy appearance.  IMG_1606

Next, add in the salt and oil. Stir together. Begin mixing in the bread flour one cup at a time. 5 cups should easily mix, but you may need to go ahead and turn the dough out onto a lightly floured surface to knead in the remaining cup.

You’ve reached the fun part! Kneading, kneading and more KNEADING!! This is where I failed on my first few attempts. I didn’t work my dough near enough. Turn the dough out onto a lightly floured surface. I also recommend coating your hands in flour. Start kneading. Fold the dough. Roll the dough. Punch the dough. Flatten the dough. Add flour as necessary just to prevent the dough from sticking to your hands. You can do window pane tests throughout to see the change in structure, but once your dough has been worked enough it will resist tearing and bounce-back if you depress it with your finger.

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This dough is ready to rise. It is not sticky to the touch but rather smooth and elastic.

Spray a large bowl with cooking spray. Place the dough in the bowl and cover with plastic wrap and a towel. If you’re impatient like me you can place a damp towel in the microwave for a minute to speed up the rising.

(Left: before it started rising; Right: After 1 hour of rising, at least doubled in size)

After an hour punch the dough down 4 or 5 times. Turn the dough out on a clean work surface and cut it in half. Form the dough into loaves. Grease 2- 9″ x 5″ loaf pans and place the dough inside.

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Cover again and let it rise for another 30-45 minutes or until the dough is about 1 inch above the edges of the loaf pans. Then bake the bread for 30 minutes. The bread is done when the top bounces back and the crust is golden brown.

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I recommend enjoying with some apple butter or jam. 🙂 It was the perfect way to enjoy the apple butter we bought over the weekend at the farmers’ market.

Homemade White Bread

  • Servings: 2 Loaves
  • Difficulty: Intermediate
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Ingredients

  • 2 Cups Warm Water (110 degrees F/45 degrees C)
  • 2/3 Cups White Sugar
  • 1 ½ Tablespoons Active Dry Yeast
  • 1 ½ Teaspoons Salt
  • ¼ Cup Vegetable Oil
  • 6 Cups Bread Flour

Directions

  1. Dissolve the sugar into warm water in a large bowl. Stir in the yeast and let sit for 10-15 minutes. The yeast should be frothy.
  2. Stir in the salt and oil.
  3. Add the bread flour one cup at a time.
  4. Turn the bread out onto a lightly floured surface and knead until dough is smooth and elastic.
  5. Place in a greased bowl, cover and let stand for 1 hour or until doubled in size.
  6. Punch the dough down 4 or 5 times.
  7. Knead dough for a few minutes and cut in half.
  8. Shape into loaves and place in 2 greased 9×5 inch loaf pans.
  9. Preheat oven to 350 degrees Fahrenheit.
  10. Cover the dough again and allow it to rise for an additional 30-45 minutes. The dough is ready to be baked when it is about 1 inch above the top of the loaf pan.
  11. Bake for 25-30 minutes or until tops are golden brown.

 

here: This blog contains affiliate links from which I may receive monetary compensation. I assure you that I only recommend the products I use, personally, for me and my family. Full disclosure policy here.

Freezer-Friendly Sausage & Cheese Breakfast Sandwiches

I’ve told y’all about my struggles to get my husband to eat breakfast. Well, as of late he has been popping into a certain fast-food chain to pick up a breakfast sandwich on his way to work, but I knew I could make a healthier freezer version for less!! These taste better than the fast-food chain’s and can be customized with your favorite type of sausage (veggie, pork or even turkey) and cheese.

What you need:

  • 1 pack of English Muffins (or if you are brave you can make your own)
  • 6 sausage patties (1/2 pound – I cooked it all and froze the remainder)
  • 6 pieces of Cheese

Cook the sausage into large but fairly thin patties. Like I said, I used 6 for this and froze the remaining 5? or so to use later. I also saved the grease to use if I want to make biscuits and gravy to go with the leftover sausage. While your sausage is cooking, cut all the English muffins in half like a hamburger bun. Then toast the muffins and set aside until the sausage is done.

Once your sausage is thoroughly cooked, drain the grease off on some paper towels. Better to have grease on the paper towels than on the English muffins. Now it’s time to assemble your sandwiches. Spread out some squares of plastic wrap or my favorite, Press’n Seal. Put the bottom of your muffin in the middle, layer on the sausage, then the cheese and top with the other half of the muffin.

IMG_1416Wrap the completed sandwich tightly with plastic wrap or my favorite, Press’n Seal. I stored mine in a gallon sized bag in the freezer. To reheat, place on a plate or paper towel in the microwave for 1 1/2 minutes. Enjoy!!

 

This blog contains affiliate links from which I may receive monetary compensation. I assure you that I only recommend the products I use, personally, for me and my family. Full disclosure policy here.

 

Instant Vanilla Pudding Mix

As mentioned in my post about Amish Friendship Bread, this is a substitute to store bought pudding mixes which are called for in the recipe. I’ll be using this batch up for a LONG time to come too. I didn’t realize what a massive amount of mix it would yield.

I had everything already in my pantry except cornstarch. I did not have 3 cups worth of cornstarch, now I do!

Use this as a replacement to store-bought pudding mixes where called for in Amish Friendship bread recipes.

Instant Vanilla Pudding Mix

  • Difficulty: Easy
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Ingredients

  • 3 cups Nonfat Dry Milk
  • 4 cups Granulated White Sugar
  • 3 cups Cornstarch
  • 1/2 teaspoon Nutmeg
  • 1 teaspoon Salt
  • 5 teaspoons Pure Vanilla Extract

Directions

Dump all of the dry ingredients in a 1-gallon sized bag. Shake them together. Add in vanilla and shake and massage until well combined.

Use 1/2 cup in place of 1 large box of pudding mix.

 

This blog contains affiliate links from which I may receive monetary compensation. I assure you that I only recommend the products I use, personally, for me and my family. Full disclosure policy here.

Amish Friendship Bread Starter: Recipe & How-To

If you’ve stumbled upon this you’re likely in the mood for some friendship bread, but aren’t lucky enough to have a starter on hand. Good news? I can teach you how to make one! Bad news? You’ll still have to wait 10 days until the starter is ready to use.

So what is Amish Friendship Bread? Simply it’s a sweet sour-dough spice bread that you pass on to friends much like you pass on a chain letter. It comes from the Amish belief of sharing your surplus with those you love.

How is it made? A key ingredient in Amish Friendship bread is the starter. It’s a fermented blend of yeast, sugar, flour and milk. You’re given a bag with 1 cup of starter, and at the end of 10 days you have enough to make bread, continue a start and share the starter with 2-3 friends. But what happens if you don’t have a starter and don’t know anyone that you can get a starter from? Make your own!

Making the starter counts as Day 1. For full directions and the recipe for Amish Friendship Bread go here.

If you plan to continue utilizing the starter, think about giving it a nice home. I love this jar!

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Amish Friendship Bread Starter

  • Difficulty: Intermediate
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Ingredients

  • 1 packet Active Dry Yeast
  • 1 cup All-Purpose Flour
  • 1 cup White Sugar
  • 1 cup Warm Milk

Directions

  1. Activate the yeast according to package instructions. (Generally, 1/4 cup warm water (110 degrees F), 1/2 teaspoon sugar and the packet of yeast in a glass or plastic bowl. ) Let the yeast mixture stand for 10 to 15 minutes or until frothy and bubbly, this means the yeast is activated.
  2. Stir together the flour and sugar in a medium sized mixing bowl (again, glass or plastic only).
  3. Stir in the warm milk which needs to be 110 degrees F.
  4. Then stir in the yeast water mixture until well combined.
  5. Pour the mixture into a 1-gallon sized plastic bag.
  6. Follow the Amish Friendship Bread directions and recipe.

**ONLY use glass, plastic or wood to store or stir the yeast mixture AND starter. The alkaline properties of metal can alter the acidic nature of the yeast causing the starter to spoil.**

This blog contains affiliate links from which I may receive monetary compensation. I assure you that I only recommend the products I use, personally, for me and my family. Full disclosure policy here.

Amish Friendship Bread

While I despise chain letters/texts/emails, I adore this bread which is much like a chain letter. The idea is to receive a cup of starter from a friend. Then for 10 days you tend to your starter, adding flour, sugar and milk periodically. On the 10th day you use 1 cup of starter to make your own 2 loaves of amazingness, and put the remaining starter in 1 cup portions into new bags (keep 1 for yourself and share the remaining starters with friends).

As I was looking through my recipe book a few weeks ago I saw my recipe for friendship bread, but I didn’t have a starter in the freezer or anyone to give me a starter. Luckily, I had a recipe to make my own starter. I hope to have this starter for many years, and for it to find homes with friends through the years. So after 10 days of waiting, I was finally able to make my friendship bread.

Amish Friendship Bread is a sweet bread. It doesn’t make a traditional bread “dough” but rather a batter similar to banana bread. After separating out the starter simply add all the ingredients into a large bowl and combine (my KitchenAid made quick work of this). Next, mix up your cinnamon-sugar topping. Grease 2 loaf pans, dust the pans with the cinnamon-sugar and pour in your batter. Sprinkle the remaining cinnamon-sugar topping evenly on top of the batter in both pans. Bake for 1 hour. Let the bread cool for 10 minutes before turning out to cool on a wire rack.

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Each batch yields 2 loaves. 1 for you and 1 for a friend.

Here is the link to the recipe and directions for taking care of the starter. If you give someone the starter include this printout so they have the directions. (Amish Friendship Bread Recipe) Also, check out how to make your own pudding mix here! Kiss the store-bought mixes goodbye!

Amish Friendship Bread

  • Servings: 2 loaves
  • Difficulty: Easy
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Ingredients

1 cup Amish Friendship Bread Starter
3 Eggs
1 cup Oil
½ cup Milk
1 cup Sugar
½ teaspoon Vanilla Extract
2 teaspoon Ground Cinnamon
1 ½ teaspoon Baking Powder
½ teaspoon Salt
½ teaspoon Baking Soda
2 cups Flour
1 Large Box of Vanilla Pudding Mix

Cinnamon-Sugar Topping: ½ cup sugar and ½ teaspoon ground cinnamon

Directions

  1. Preheat oven to 325 degrees.
  2. Mix ingredients together.
  3. Grease 2 large loaf pans, pour batter into pans and top with cinnamon-sugar.
  4. Bake for 1 hour or until knife comes out clean.

 

This blog contains affiliate links from which I may receive monetary compensation. I assure you that I only recommend the products I use, personally, for me and my family.

Whipped Organic Coconut Body Butter

Over the last few years, as natural alternatives to chemical-laden skincare products became more popular, coconut oil’s popularity has sky rocketed. Coconut oil can soothe burns, lessen stretch marks, reduce scars, moisturize dry skin and leave your hair shiny and healthy. Today, I’m going to share with you my favorite moisturizer. I’ve given this as a gift, many times, and it is a favorite.

Before we get started, these are my favorite ingredients. I’ve researched a lot of brands and tried a few I’ll never buy again. These are the brands I trust for my family, pets and followers. Also, I only use Young Living oils in my homemade skincare items. Click on the link to learn how you and your family can benefit from these amazing essential oils.

Below is the original recipe for my body butter, but you can get creative with your essential oil blends and even ingredients to create your own scents.

Combine shea butter, coconut oil and sweet almond oil in a double-boiler. Using low to medium heat melt these ingredients completely. Remove from heat and add 10-15 drops Frankincense and 10 drops of Vitamin E Oil.

Freeze mixture until it is firm to the touch. Using a mixer whip mixture until it begins to soften.

At this point you can add 1 tablespoon of cornstarch to make the body butter lighter and airier. The cornstarch also helps cut the greasy feel of the body butter. Continue to whip on high until the body butter reaches a whipped cream consistency, and is about double the starting volume. If you rub a small bit onto the back of your hand it should melt almost immediately. Place in a glass jar or container and enjoy your baby soft skin!

Whipped Coconut Body Butter

Ingredients

  • ½ C. Shea Butter
  • ¼ C. Coconut Oil
  • ¼ C. Sweet Almond Oil
  • 10-15 Drops Essential Oil
  • 10 Drops Vitamin E Oil

Directions

  1. Combine shea butter, coconut oil and sweet almond oil in a double boiler, stirring occasionally.
  2. Once ingredients are completely melted, remove from heat. Stir in essential oil and Vitamin E oil.
  3. Transfer to a larger mixing bowl.
  4. Freeze until solid.
  5. Using a hand mixer, beat until desired consistency. (Typically doubles in volume.)

Store all mixtures containing essential oils in mason jars or any glass container.

 

This blog contains affiliate links from which I may receive monetary compensation. I assure you that I only recommend the products I use, personally, for me and my family. Full disclosure policy here.

Glazed Lemon Cookies

A couple weeks ago I got a craving for some lemon cookies. After looking at loads of recipes I settled for a personally modified version. I had to give it my own twist, after all. Lemon cookies just happen to be my husband’s favorite too. Now, why do I bother with cooking and baking from scratch? It’s cheaper. Buying pre-made or mixes costs more because someone else (or a machine) has already done a lot of the work. It an effort to keep our costs down I’ve been self-teaching myself to make more and more from scratch which means I’ll be teaching you more, also. I’ve made these lemon cookies three times in two weeks. My husband has been the primary cause of their disappearance, but we’ve had to spread the love to others.

Preheat your oven to 350 degrees. Combine your dry ingredients thoroughly in a bowl. Cream together the butter, sugar and lemon zest. Beat until the mixture is light and fluffy. Add in the whole egg, then the egg yolk, lemon just and vanilla one at a time. While on the lowest speed start adding a scoop of the dry ingredients one after the other until all the dry ingredients are just combined.

Line a cookie sheet with parchment paper. Scoop out heaping teaspoonful’s of the dough onto the cookie sheet being sure to space the cookies out, they spread! Use your fingers to gently shape the dough into balls and pat the tops down. They should look like this:Glazed Lemon Cookies #1

Bake the cookies for 9 – 11 minutes or until the edges are just slightly golden brown. Glazed Lemon Cookies #3

While the cookie are baking its time to make the glaze. Combine the confectioner’s sugar with 3 tablespoons of lemon juice. Continue to add lemon juice a few drops at a time until the glaze reaches a honey consistency. Glazed Lemon Cookies #2

While the cookies are still warm on a cooling rack, spread the glaze on the tops of the cookies. Leave a small perimeter around the edge. Let the cookies cool and the glaze harden completely before storing in an airtight container. Glazed Lemon Cookies #5

Glazed Lemon Cookies

  • Servings: 2-3 Dozen
  • Difficulty: Intermediate
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Ingredients

  • 2 C. + 2 T. All-Purpose Flour
  • 1 T. Cornstarch
  • ½ t. Baking Soda
  • ½ t. Salt
  • ¾ C. Unsalted Butter, softened
  • 1 ¼ C. Sugar
  • 1 ½ T. Lemon Zest (  2 Lemons)
  • 1 Large Egg
  • 1 Egg Yolk
  • 2 T. Lemon Juice
  • 1 ½ t. Vanilla Extract
Lemon Glaze: 1 ½ C. Powdered Sugar & 3-4 T. Lemon Juice

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine flour, cornstarch, baking soda and salt in a bowl, set aside.
  3. Using the paddle attachment on a stand mixer, cream together butter, sugar and lemon zest on medium-high until light and fluffy.
  4. Add in one at a time the egg, egg yolk, lemon juice and vanilla extract.
  5. Slowly add in dry ingredients until just combined. Do not over work the dough.
  6. Scoop out heaping spoonful’s of dough onto a parchment paper-lined cookie sheet and gently pat the dough down to flatten it out.
  7. Bake for 9-11 minutes or until edges are lightly golden brown.
  8. Cool on wire rack.
  9. Top with lemon glaze while cookies are still slightly warm.

 

This blog contains affiliate links from which I may receive monetary compensation. I assure you that I only recommend the products I use, personally, for me and my family. Full disclosure policy here.

Freezer Garlic Toast

Italian food is a staple in our house. It freezes well and makes amazing left overs. Garlic bread makes an Italian dish all the better, and is a cheap way to fill up leaving left overs for tomorrow’s lunch. What isn’t cheap about garlic bread? The garlic bread you buy in the freezer section at the grocery store. Sure you can make garlic bread fresh every time you want it, but I’m all about DIY convenience meals.

*Note: My pictures show the amounts for a double-batch because we eat this yummy stuff up so fast that one batch just isn’t enough.

Before you get started, I recommend freezing your Texas toast overnight. Frozen bread allows you to evenly spread out the garlic butter without smashing your bread. You can also flash freeze the bread by laying it out in a single layer on a cookie sheet and freezing it for an hour.

I used my homemade butter in this recipe. I just leave it out for a while when its fresh to make it easy to work with. Mix together in a medium mixing bowl your butter, parsley, minced garlic and salt. I have found that a sturdy wooden spoon works best for all the mashing.

Once its thoroughly mixed, spread it on one side your frozen slices of bread. Arrange the buttered bread in a single layer on a cookie sheet. Flash freeze for 15 minutes. When you remove the bread from the freezer the butter should be firm to the touch. Flash freezing prevents your bread from becoming one giant loaf never to be separated again. Homemade Freezer Garlic Bread #3

Put your pieces of garlic toast back in the original bread bag and put in the freezer. Now anytime you want to add some garlic toast to your meal just grab as many pieces as you want. Bake at 425 degrees for 5-6 minutes or until the bottom of the bread is toasted.IMG_1460

Freezer Garlic Toast

  • Servings: About 18 pieces
  • Difficulty: Easy
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Ingredients

  • 1 C. Unsalted Butter, softened
  • 2 t. Dried Parsley
  • 2 T. Minced Garlic (3-4 cloves)
  • 1 t. Salt
  • 1 loaf Texas Toast

Directions

1.Freeze Texas Toast overnight. The butter mixture will not spread well on room temperature bread.
2.Combine butter, parsley, garlic and salt in a mixing bowl.
3.Remove bread from freezer and spread garlic butter mixture on one side of the bread.
4.Place bread on a cookie sheet. Freeze for 15 minutes.
5.Place garlic bread back into the bread bag and freeze until ready to use.

Cooking Instructions: Preheat oven to 425 degrees Fahrenheit. Bake for 5-6 minutes or until toasted.

 

This blog contains affiliate links from which I may receive monetary compensation. I assure you that I only recommend the products I use, personally, for me and my family. Full disclosure policy here.