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Freeze whipped cream for later use

By on October 14, 2009

whipped cream
photo by Rhett Sutphin

DEAR SARA: Can I freeze whipped cream? Is it possible to make a big batch of real whipped cream and just take out a few servings at a time? — Constance, New Jersey

DEAR CONSTANCE: Yes, you can freeze whipped cream. You can use a pastry bag with a large tip and place dollops or spoon-drop mounds of it onto a wax-paper-lined cookie sheet. Place into the freezer. Once it’s frozen, transfer it to an airtight storage container and place back into the freezer. Use within two months.

DEAR SARA: Do you know where I can get wide-mouth one-gallon plastic jars at a reasonable price? They do not need to be food grade. — Surilda, e-mail

DEAR SURILDA: You can ask restaurants, cafeterias, delis and bakeries whether they have any left over. Or check your dollar stores. I have some that I use as change jars. I got them from bulk snacks, such as pretzels from wholesale clubs.

DEAR SARA: While helping this acquaintance with her garage sale a weekend or so ago, I went in to use the “facilities.” This woman had the most luxurious toilet paper I have ever used in my life. It was like wiping your bottom with a luxurious washcloth. This stuff was unreal. I really want to know what it is, but I don’t know her very well. Do you think it’s a bit weird or odd if I ask her what this stuff is and where she got it? I’ve never used toilet paper like that in my life. –Jean, Canada

DEAR JEAN: I’d just ask her. She’ll probably think it’s funny. There are three-ply toilet papers. Check them out at your local store if you’re too shy to ask. Then call the manufacturer, and ask whether you can get a coupon, or keep checking your Sunday-newspaper coupon inserts.

DEAR SARA: I have tons of packages of pepperoni and need ways to use them up. I have at least 20 bags full. I got it all free with coupons. Any ideas? Thanks. — Jolene, New York

DEAR JOLENE: You can freeze it so you don’t have to go on a mad pepperoni-cooking marathon. In addition to the obvious homemade pizza and served with crackers and cheese, you can add it to pasta salad, lasagna, meatloaf, macaroni and cheese, calzones and on top of burgers or subs. Or try pepperoni bread or pepperoni dip.

Pepperoni Bread

1 (1 pound) loaf frozen or homemade bread or pizza dough, thawed
1 egg, beaten
sliced pepperoni
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning

Preheat oven to 375 F. Grease a baking pan. Roll dough out into a rectangle. Brush dough with egg. Place pepperoni evenly over the dough. Sprinkle on cheeses and the Italian seasoning. Roll up dough like a jellyroll, pinch seam to seal, and place seam side down on the baking pan. Bake for 40 minutes. — Ellise, e-mail

Pepperoni Dip

1/2 pound pepperoni sausage, diced
1 (10.75-ounce) can of condensed mushroom or cream-of-celery soup
1 (8-ounce) package cream cheese, softened

Preheat oven to 350 F. In a medium baking dish, combine the ingredients or use your food processor. Bake uncovered 15 minutes or microwave for 2 minutes. Serve with crackers.

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