37. Make Ahead Pound Cake

Pound cake's name was derived from its recipe: 1 lb butter, 1 lb sugar, etc. This pound cake may stray from the original recipe, but it's as easy to make and even tastier! This stores very well in the freezer for months and takes no time to defrost. Great to have on hand for unexpected company or a sudden sweet-tooth.

Ingredients:

1/2 lb butter, softened
2 cups confectioner's (powdered) sugar
3 large eggs
1-2/3 cups all-purpose flour
1 tablespoon pure vanilla extract

Make-Ahead Preparation:

Preheat oven to 325 degrees F. Coat 8-1/2' loaf pan with cooking spray.

Cream butter with sugar with mixer on high speed for 5 minutes. Add one egg and a little of the flour. Beat for 2 minutes to combine.

Add second egg and half of the remaining flour. Beat an additional 2 minutes. Add the third egg, the remaining flour and the extract. Beat 2 minutes.

Spread batter evenly in prepared loaf pan, smoothing the top. Tap gently on hard surface to remove any air bubbles.

Bake for 65 minutes or until tester inserted into center comes out clean.

Cool in loaf pan on wire rack 30 minutes. Remove from pan and allow to cool completely.

Cut into 1/2 inch thick slices. Wrap in plastic wrap and then a layer of tin foil. Label and freeze for up to 3 months.

Last-Minute Preparation:

Remove pound cake from the freezer and remove tin foil. One slice will take approximately 10 minutes to defrost.

Serving Suggestions:

• Spread a thin layer of Nutella on two slices of pound cake. Top one slice with thinly sliced fresh strawberries. Put the two slices together sandwich-style, Nutella sides in. Cook on panini pan or press until lightly browned.
• Server with fresh, cut-up fruit and a dollop of whipped cream.
• Sift a thin layer of confectioners sugar over top and serve plain.
• Drizzle with chocolate ganache.

33. Freeze-Ahead Oreo Cheesecake

This restaurant copycat recipe for Oreo Cheesecake will freeze very nicely for up to one month. Try slicing the cheesecake before freezing and separating each slice with a sheet of waxed or parchment paper. A perfect as-you-need it dessert!

Ingredients:

2 tbls melted butter
1-1/2 cups Oreo® cookie crumbs
1-1/2 lbs cream cheese
1 cup granulated sugar
5 eggs
1 cup sour cream
1/4 cup all-purpose flour
2 tsp vanilla extract
1/4 tsp. salt
15 Oreo® cookies, coarsely chopped

Make-Ahead Preparation:

Allow cream cheese, eggs and sour cream to come to room temperature. Preheat oven to 325 degrees.

In medium bowl, combine butter and cookie crumbs. Press evenly into the bottom of a greased 10" springform pan to form the bottom crust; set aside.

In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Beat in sugar and eggs.

Stir in sour cream, flour, vanilla, and salt. Fold in 5 chopped cookies.

Pour mixture into springform pan; top with remaining chopped cookies.

Bake on the top rack of a 325 degree oven for 1 hour and 15 minutes. Turn off the oven, prop the door open several inches, and allow cake rest in oven for 1 hour.

Remove cheesecake from oven and allow to cool completely.

Remove the outer rim (sides) of the springform pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake (with the bottom of the pan) with several layers of plastic wrap and then a layer over the outside with aluminum foil. Freeze completely.

Last-Minute Preparation:

Allow cheesecake to defrost overnight in the refrigerator. When partially thawed, unwrap and transfer it from the springform pan bottom onto the serving plate.

24. Applesauce-Steamed Gingerbread

Applesauce-steamed gingerbread is the perfect ending to a winter meal. And the best part? Toss it in the crockpot earlier in the day and it will be ready when you are! Serve with fresh, homemade whipped cream or vanilla ice cream.

Ingredients:

1/2 cup (1 stick) butter, melted and cooled
1/2 cup sugar
1 egg
2-1/2 cups flour
1-1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup dark molasses
1 cup hot water

6 cups homemade or store-bought applesauce (approximately)

Make Ahead Preparation:

Make the gingerbread batter: Mix melted and slightly cooled butter, sugar and egg in a large bowl and set aside. In a medium bowl, sift or whisk together dry ingredients. Combine molasses and hot water and stir to combine. Add flour mixture to butter-sugar mixture alternately with the molasses mixture and mix well.

In the bottom of the crockpot, add enough applesauce so that you have a depth of at least 4 inches. Top with the gingerbread batter, "sealing" in the applesauce.

Turn the crockpot to low. Let cook for approximately 4 to 6 hours. Gingerbread is done when it has puffed up, has lost its wet sheen and a toothpick inserted in the center comes out clean. (Note: This can also be cooked in a Dutch oven over low heat.)

Last Minute Assembly:

Simply scoop into bowls and top with fresh whipped cream or vanilla ice cream.
http://www.makeaheadmeals.blogspot.com