If you are or even suspect you might be, you will definitely want to check this page every day. I will be bringing you delicious, nutritious, tantilizingly easy to prepare recipes, and cooking tips, right here, on a regular basis. Not only will you receive delicious recipes but information on food safety, food preparation, chef secrets and lots, lots more.



I think we all recognize that the most effecient use of our food dollars is to buy in bulk, do a lot of food prep in one or two days then divide and freeze the food. GREAT! I will bet that you have all done something similar to this, at least once. Probably you only did it once because either the food didn't last long enough, or it developed an almost unedible texture or it lost its flavor and nobody wanted to eat it, including you. I have good news. IF you follow the directions I provide, not only will your freezer food last up to 6 months but it will taste like you just made it and without any change in texture. Often it is as much what you don't try to freeze as it is how you freeze what ever it is you freeze. So with that in mind let me give you a list of "WHAT NOT TO FREEZE."
Now that you have an idea of what NOT to freeze lets take a look at how to freeze those things that we can successfully freeze. Please keep in mind that I have had the opportunity to test these in test kitchens and really do know what works.







High Altitude Yeast Bread Recipes The Colorado State University Extension Service developed these recipes with the help of Milan Rewerts, Pat Kendall, Colleen Burke and the Department of Food Science & Human Nutrition, Colorado State University, Fort Collins, Colorado. White Bread 5,000 feet Oven Temperature: 375 degrees F Baking Time: 45-55 minutes Yield: 2 loaves 2 ½ teaspoons active, dry yeast ¼ cup warm water (105 to 115 degrees F) 1 ¾ cups milk 5 Tablespoons sugar 2 teaspoons salt ¼ cup cooking oil or soft shortening 6 cups sifted, all-purpose flour

1. Soften yeast in ¼ cup of warm water.
2. Pour milk over sugar, salt and oil that has been measured into a mixing bowl.
3. Add half of the flour and beat well.
4. Add softened yeast to batter and beat until smooth.
5. Add remainder of flour or enough to make a moderately stiff dough. Mix thoroughly.
6. Turn dough out on lightly floured board or pastry cloth. Knead until smooth and elastic.
7. Place in greased bowl; cover and let rise at 80-85 degrees F until doubled (about 60 minutes).
8. Punch down and let rise again until doubled (about 30 minutes).
9. Punch down. Let stand on board or pastry cloth for 5 minutes.
10. Divide dough in half and mold into loaves.
11. Place loaves in greased pans measuring 8 ½ X 4 ½ X 2 ½ inches. Cover and let rise until almost doubled (about 30 minutes).
12. Bake at 375 degrees F for 45-55 minutes.

Approximate rising times at altitudes of : 7,500 feet 10,000 feet

1st rising 45 minutes 40 minutes 2nd rising 25 minutes 20 minutes Pan rising 25 minutes 20 minutes Raisin Bread Add one cup of raisins, that have been sprinkled with 1 Tablespoon of flour, to second half of flour. Proceed as if making white bread. Orange Bread Use 1 ½ cups milk. Add ¼ cup orange juice and grated rind of one orange to milk-sugar-shortening (oil) mixture. Add half the flour and beat well. For remainder of the process follow directions for white bread.

Approximate rising times at altitudes of: 5,000 feet 7,500 feet 10,000 feet

1st rising 65 minutes 45 minutes 40 minutes 2nd rising 45 minutes 30 minutes 25 minutes Pan rising 35 minutes 25 minutes 25 minutes
Whole Wheat Bread 5,000 feet Oven temperature: 375 degrees F Baking time: 50-60 minutes Yield: 2 loaves 5 teaspoons active, dry yeast ½ cup warm water (105 to 115 degrees F) 2 cups milk ¼ cup sugar or honey 2 teaspoons salt 1/3 cup cooking oil or soft shortening 7 cups whole-wheat flour

1. Soften yeast in ½ cup warm water.
2. Pour milk over sugar or honey, salt and oil (or soft shortening), which have been measured into a bowl. Stir.
3. Add half the flour and beat well using a spoon or medium-low speed electric mixer.
4. Add softened yeast to flour mixture and beat until smooth.
5. Add remainder of flour or enough to make moderately stiff dough; mix thoroughly.
6. Turn out on lightly floured board or pastry cloth. Let rest 5 minutes.
7. Knead until smooth and elastic.
8. Place in a lightly greased bowl. Cover and let rise in a warm place (80-85 degrees F) until doubled (about 55 minutes).
9. Punch down. Let rise again until doubled (about 30 minutes)
10. Punch down. Let rest on board or pastry cloth for 5 minutes.
11. Divide dough in half and mold into loaves.
12. Place loaves in greased bread pans. 8 ½ X 4 ½ X 2 ½ inches.
13. Cover and let rise in a warm place (about 30 minutes) until doubled in bulk.
14. Bake at 375 degrees F for 45-55 minutes.

** 2/3 cup nonfat dry milk solids and 2 cups warm water may be substituted for milk. Approximate rising times at altitudes of: 7,500 feet 10,000 feet 1st rising 45 minutes 40 minutes 2nd rising 25 minutes 25 minutes Pan rising 25 minutes 25 minutes