by Lynn Greene
Freezers will help save time in the kitchen
Daylight Saving Time begins today; it’s time to spring
forward and move your clock ahead one hour.
In 2005, President Bush signed into law a bill that extended
Daylight Saving Time by four weeks. It now begins three
weeks earlier on the second Sunday in March and ends one
week later on the first Sunday in November. So, do you
feel like you’re saving any time?
Probably not. The name is really a misnomer, since time
is time and there are only 24 hours in a day. Some days,
I say “thank goodness!”
If you really want to save time, you have to be clever
and persistent, and like a wise old waitress once told
me, “Never go anywhere with empty hands.” Meaning of course
that if you go from here to there, be sure to take something
with you. That way, you don’t have to make an extra trip.
Saving time in the kitchen is based on the same principle.
If you make dinner tonight, make enough for tomorrow’s
lunch, or make a second one and freeze it. Or, you can
make a sauce tonight that can be turned into soup at the
end of the week. To make this work, I depend on cooking
lots more on the weekend when I have more time. And, I
depend on my freezer.
It seems funny to talk about freezers when we’re still
in a deep freeze, relatively speaking. But spring eventually
will get here.
You can find good buys on appliances all year long, but
experts say the best time to buy may be around holiday
weekends, and Easter will be arriving soon.
What to look for
Freezers are available with 5.5 cubic feet to 25 cubic
feet of food-storage space. Adjustable racks and baskets
simplify storage. There are three basic designs to choose
from: chest, upright, or compact.
A chest freezer opens from the top and is usually less
costly than other types. You can put more food in this
type of freezer because there are no shelves. Chest freezers
usually have to be manually defrosted at least once a year
(more if you open it quite often). A chest freezer is usually
a good option if you buy a half-steer or like to hunt for
venison.
The upright freezer looks similar to a refrigerator. It
takes up less floor space and items are easy to find because
it has plenty of shelves and usually door-storage as well.
I always recommend a manual defrost because it keeps a
more consistent temperature throughout the year.
A compact freezer is small, usually fewer than 10 cubic
feet, but may be just right for you. Keep in mind that
each cubic foot of space can hold about 35 pounds of food.
Check the energy-guide labels when you shop to find the
most energy-efficient freezer for you and your family.
Look for the lowest annual operating cost among freezers
of similar sizes and defrost systems.
Remember that a full freezer is more efficient than an
empty one. Fill it with ice, if needed, to keep it at least
two-thirds full.
If you have young children in the house, a safety lock
is a good idea.
Oatmeal chip cookies
Makes 5 dozen
1 cup butter, softened
1/2 cup granulated sugar
1 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
1-1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
3 cups quick oats
1-1/2 cups chocolate chips or butterscotch chips
1-1/2 cups chopped walnuts
Preheat oven to 325 F.
Cream together butter, sugars, vanilla and eggs. Sift
together the flour, baking soda and salt and stir in. Add
the oats, chips and walnuts and stir until combined. Line
heavy cookie sheet (or sandwich two together) with parchment
paper. Drop dough by tablespoon onto the parchment paper,
leaving 2 inches between cookies.
Bake for 9 to 11 minutes or until golden brown. Cool on
baking sheets for 2 minutes; remove to wire racks to cool
completely.
To freeze: Option 1 — Drop by tablespoon onto cookie sheet
and freeze until firm. Remove frozen cookie dough and place
in sealable container or freezer Ziploc bags. Freeze for
up to 3 months.
Option 2 — Divide dough in half and refrigerate until
firm. Roll each half of dough into a 12-inch long log,
keeping the thickness consistent. Wrap tightly and freeze.
Slice when frozen.
— Lynn Greene is senior editor for Community Shoppers Inc., which publishes the Stateline News. Contact her at lgreene@communityshoppers.com. |
