ADVERTISEMENT
- Real Recipes from Real People -

freezing frosting

Misc.

Personally I would frost or fill with jam after freezing and thawing out.


MsgID: 026273
Shared by: Lori D./Fl
In reply to: ISO: freezing cookies with or without icing
Board: All Baking at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Jane's Red Applesauce (with cranberries, microwave)
  • JANE'S RED APPLESAUCE Source: 1001 Low Fat Recipes by Sue Spitler Makes 4 servings 3 Golden Delicious apples, but into eighths 1/2 cup fresh cranberries 1 tablespoon fresh orange juice concentrate 1 cinnamon stick 4 p...
  • Zucchini Brownies (using applesauce, no eggs or fat)
  • ZUCCHINI BROWNIES 3 cups grated zucchini 1 1/2 cups sugar 2/3 cup applesauce 3 tsp vanilla 1 tsp coconut extract (this has no fat) 3 cups flour 1/4 tsp salt 2 tsp baking powder 2 tsp baking soda 1/3 cup unsweetened c...
  • Tomato Basil Soup
  • TOMATO BASIL SOUP ~ this recipe is as good as any I have had in any restaurant. I made it again today as it is cold here in Texas and I thought something so good should be shared ~ 2 large cans (28 to 32oz each) peel...
  • Chile-Lime Baked Fries
  • CHILE-LIME BAKED FRIES 2 potatoes 1 tablespoon canola oil 1/4 teaspoon salt 1/4 teaspoon ground pepper 2 tablespoons mayonnaise Juice of 1 medium lime 1/2 teaspoon of chile powder (your choice of chiles) Preheat oven...
  • Thai Style Spicy Peanut Dipping Sauce
  • THAI STYLE SPICY PEANUT DIPPING SAUCE This is a Thai style spicy peanut sauce that is delicious served on cooked plain white rice, rice noodles, pasta noodles and potstickers. It's also good as an egg roll/spring roll...
  • Cream Corn Soup from 1932
  • CREAM CORN SOUP FROM 1932 This recipe received honorable mention in a weekly recipe contest sponsored by the San Jose News newspaper in 1932. 1 (15 oz) can corn 4 cups milk 2 tablespoons flour 3 tablespoons butter 1 ...
ADVERTISEMENT
  • Pork Medallions with Madeira
  • PORK MEDALLIONS WITH MADEIRA 2 pork tenderloin, about 3/4-lb each 2 teaspoons ground cumin 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive oil 1/2 cup chopped onion 2 cloves garlic,...
  • Savory Beef Chuck Steaks
  • SAVORY BEEF CHUCK STEAKS 4 boneless beef chuck eye steaks, cut 3/4 to 1 inch thick (about 1 3/4 pounds) FOR THE MARINADE: 1/4 cup steak sauce 2 tablespoons packed brown sugar 2 tablespoons fresh...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • freezing frosting
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!