What are some desserts served hot or warm that can quickly be prepared from the freezer or cupboard?
Posted on July 30th, 2010 in Uncategorized | 6 Comments »
Dyot: What are some desserts served hot or warm that can quickly be prepared from the freezer or cupboard?
I want a stock on hand of hot desserts that are super-simple to prepare when I want them. I don’t mind doing some work to stock my freezer, though.
I can’t even think of many hot/warm desserts. All I can think of is pie.
Suggestions?
Best answer:
Answer by dubious
Fruit cobbler, apple dumplings, bread pudding, fig pudding, struedel…there’s lots of them.
OOPS! I almost forgot…APPLE CRISP!! My favorite! (You can make this up, put it in the freezer, and bake it later!)
6 Responses
My absolute favorite is Warm Chocolate Pudding Cake! think you can find a recipe for it at http://www.recipezaar.com or http://www.bettycrocker.com
Easy to make crockpot pudding cakes and other things at bettycrocker also.
Cobblers are served warm and are very easy to make. Quicky ones use prepared fruit pie fillings. Some others use canned fruits.
My mom’s favorite:
1 cup each flour and sugar, 2 teaspoons baking powder, 1 teaspoon salt blended then 1 cup milk stirred in. Put this into a 9 x 13 baking dish that has 1/4 cup melted butter in it. On TOP of the batter spoon large can of fruit. Sprinkle with nutmeg, cinnamon, allspice, or clove. Bake in 350 F oven 45 minutes. Cool 15 minutes. Serve with fresh whipping or whipped cream or ice cream or just plain is really good too.
bread pudding is the best! i make it using this recipe:
http://allrecipes.com/Recipe/Bread-Pudding-II/Detail.aspx
except i use 3 eggs instead of 4, and i add lots of different kinds of fresh or frozen fruit. seriously, give it a shot! rice pudding, baked apples, and apple (or other fruit) crisp are also good ones. and some “drop” cookies have only a few ingredients and can be thrown together in just a few minutes – here’s one example:
http://allrecipes.com/Recipe/Cake-Mix-Cookies-IV/Detail.aspx
hope this helps!
Doughnuts. You can make up your doughnut dough up to the “cook” stage, freeze them on a cookie sheet, then toss into a freezer bag. They won’t taste exactly the same, but you can either put them right into the oven or fryer frozen, or let them thaw first. (Just don’t let them thaw in the bag or they stick together. It’s a “duh” moment, but it’s so easy for me to forget and just toss the bag on the counter.)
Baked apples or pears are also really yummy (and make the house smell good too.)
I don’t know if it really counts, but chocolate fondue is warm and super simple.
You can freeze slices of already made cake, cookies, brownies, Pop in microwave to defrost or set out 20 mins ahead of time. Heat brownie with chocolate fudge drizzle.
Any sort of baked good is great after being flash frozen. Here’s a small list of things I have done it with, so I know they’re still good.
Hand-pies: http://smittenkitchen.com/2008/08/bourbon-peach-hand-pies/
Doughnuts (baked too, yum): http://www.101cookbooks.com/archives/001561.html
Fruit crisps (awesome crumble here): http://www.chezpim.com/blogs/2009/09/fruit-crumble.html#more
Brownies: http://smittenkitchen.com/2009/09/cheesecake-swirled-brownies/
Slab Pies: http://smittenkitchen.com/2009/07/sour-cherry-slab-pie/#more-4130
Tarts, cookie doughs, baked fruits, cupcakes all of those can be frozen and ready to eat quickly. Anything that’s cakey should be cooked at least about half-way before being flash froze otherwise it falls apart and is a mess. Anything doughy like pastries and cookies can be frozen uncooked or cooked.
Don’t know if some would consider this a desert, but I think it is.
Breads:
Banana Bread, Poppy Seed, Zucchini Bread, Spice bread, Pumpkin bread, pretty much any sweet bread you favor.
Bake, cool, wrap in tinfoil, and freeze. If I put these in my deep freeze, which gets opened once a day tops and only stores frozen veggies, I usually do not place the tin foil wrapped breads in freezer ziploc bags. If I store in the freezer in my refrigerator, I always seal up in a freezer bag, as I find otherwise the bread can be prone to freezer burn or picking up odors and flavors.
You can then pop out of the freezer and thaw on the counter for a few hours, or, my favorite, place in the oven @ 325 for about 20-30 minutes. Super easy, as you can bake in the tin foil.. Not only does it fill your house with the fresh baked bread aroma, its also an excellent, unexpected guest treat to warm up and serve. You can always do muffins this way as well.
I can be rather picky on how things freeze and thawed, and have never enjoyed my frozen thawed homemade pies that contain any fruit. the texture from baking and freezing leaves me with mush pie. Perhaps if you do decide to, either only partically bake, or else blanch your apples instead of baking, and then just mix ingredients, fill pie, and save fully baking til thawing.
I have found pudding and custards thaw and become a watery soggy mess, which leaves me wishing I would have eaten that pudding frozen opposed to letting it thaw.
Cookies freeze decently, depending on the cookie. Chocolate chip seems to be much more forgiving opposed to a sugar cookie.
So really, the only desert I have ever frozen and enjoyed after wards, would be breads and muffins. Well, unless you count frozen strawberries with sugar, which I enjoy to do each spring during strawberry season. Thawed they are great on top of ice cream, short cake, pound cake, smoothies, strawberry shakes, and of course in strawberry daquires.