Tag Archives: freeze

Kolacky – Stack and freeze them!

Yesterday, I went to Czech-Moravian picnic.  There was Czech food, traditional folk dancing and yummy homemade desserts!  This reminded me of a post that I wrote before last Christmas about Kolacky (i.e. Kolache, kolace, kolach, koláče).  Kolacky are a Czech cookie filled with fruit, poppyseed or cheese.  Many other eastern European countries also make them or something similar.  Check out my post to view the recipe…my recipe produces a moist kolacky dough because it uses a handful of ingredients including cream cheese.  The best part of kolacky is that they can be filled with any flavor of fruit filling.  I think my favorite is when they are filled with apricot.

Kolaches

Raspberry and Apricot Kolacky

My family and I usually bake kolacky for the holidays.  Kolacky are the perfect dessert after a large feast because they are bite sized.  You can always squeeze at least one in!  Since there are so many foods to prepare for a holiday dinner, we bake kolacky a couple of weeks in advance and freeze them.   They freeze perfect!  But, they can’t be stacked in the same container because of the jelly or fruit filling.  I had an idea to design trays that fit in air-tight plastic food storage containers….and that is how SweetStackers came about!  Using the Stackable Food Storage System, you can layer a whole batch of kolacky or any cookies, bars or pastries in two or three layers, in one typical 3″ container without them sticking together.  This makes is possible to place only one container in your refrigerator, freezer or pantry.

Do you make any cookies or bakery that are hard to store in an air-tight container?  Please share and link to your recipes!!

Fresh Raspberry Pie

We are still on a berry kick after going raspberry picking at a local farm last week!  I used some freshly picked raspberries to make Frozen Raspberry Lemon Muffins last week and froze the rest of the berries we picked.  To freeze, just gently lay the washed berries on a cookie sheet in a single layer and place in the freezer until frozen.  The berries can then be transferred to a zip lock bag.

My kids are begging for a raspberry pie tonight!  I found the perfect recipe called Grandma’s Fresh Raspberry Pie on the my local berry farm’s website You Pick Berries.  It is so easy and so delicious!

To make a graham cracker crust, I combined the following ingredients and pressed them into two 9″ pie plates:

  • 2 C graham cracker crumbs
  • 1/2 C melted butter
  • 1/3 C sugar

Bake in a 400° oven for 10 minutes.

For the pie filling, I doubled this recipe to fill two graham cracker pie shells:

  • 3 C fresh raspberries
  • 2 ½ TBS flour
  • ¾ C sugar
  • 1 TBS corn starch
  • pinch of salt
  • 2 TBS butter
  • 1 C water
  • ¼ C water

Boil 1 cup water with 1 cup of raspberries for 2 or 3 minutes.  Mix flour, corn starch, sugar and salt with ¼ cup water.  Add the mixture to the pot of boiled water and berries.  Cook and stir until thick.  Remove from heat and add butter and let cool.

Put 2 cups berries in baked pie shell.  Pour cooled berry mixture over top and chill.

My family will enjoy one pie for dessert tonight and I froze the other pie by wrapping the pie tin it in foil and placing it in a gallon size zip lock freezer bag to enjoy for another day.

This pie was the perfect mixture of not too tart and not too sweet…just a wonderful fresh raspberry taste!