Bulk Recipes

I am trying to prepare for our next busy season by looking for ways to streamline some of my processes. Do any of you make up anything in bulk and have recipes to share? For example, an Innkeeper from Georgia shared her bulk muffin recipe with me. They make up the dry ingredients and then freeze individual fruit portions so in the morning it is just mix and match. I am trying make ahead bulk biscuit mix. Wondering about pie crust or anything else you have had success with that has proven to be a good time saver.

You can actually prepare muffin dough in advance and freeze it. Put it in cupcake paper cups and freeze on trays, then pull out of trays when frozen and store in plastic bags. Bake from frozen. I make potato pancakes/hash browns in advance, just fry, dry and freeze and you can bake them when you need them. Rugelach dough is excellent from frozen, just make, roll out and freeze flat. Same with crepes, with wax paper between them... or make blintzes and freeze. Quiche works well from frozen too. All winter long I prepare items for the summer, so when I need something for a hectic day I can just reach in to the freezer.

I bought a book in the 70s of make your own and in bulk. You are in luck - I actually found it. I brought it into my office to copy a recipe which means as those who have seen my office - Good Luck. It has a lot of mixes you make in bulk and then measure out what is needed to make whatever.
Dang - after all my typing (after I found it for the title) It can be found - get the cheapest copy, it will be worth paying the postage if you get it for .01 -
http://www.amazon.com/Up-With-Wholesome-Down-With-Store-Bought-Recipes-Household-Formulas/dp/0394731409

gillumhouse said:

I bought a book in the 70s of make your own and in bulk. You are in luck - I actually found it. I brought it into my office to copy a recipe which means as those who have seen my office - Good Luck. It has a lot of mixes you make in bulk and then measure out what is needed to make whatever.
Dang - after all my typing (after I found it for the title) It can be found - get the cheapest copy, it will be worth paying the postage if you get it for .01 -
http://www.amazon.com/Up-With-Wholesome-Down-With-Store-Bought-Recipes-Household-Formulas/dp/0394731409.

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Just bought it, used.

Had to pay a whole 1.97 for a used one but it was from Amazon.ca so I saved almost 20 on the shipping! Still a bargain and it looks like it will be an interesting read on those cold winter months in front of the fire.
Read the review on this book and it looks like it's a good reference source for gardening too.
Thanks K!

I make little in advance, but do mix up cinnamon and sugar with some corn starch - also corn starch and plain sugar - in bulk for pies. It does save some time to have that done. I keep a couple pounds or so in old shortening containers up on my baking supplies shelf. I also usually keep some pre-made topping for French Apple Pie or crumbles pre-made and kept in the fridge. Smaller amounts of that - kept in old quart mayo jars. No recipes, just do it by eye - been doing it for such a long time.

You can.
But you may find waste ensues vs weekly shopping. Why? People have special diets etc, and shelf life.

We make a bulk batch of spicy turkey breast sausage. Use cookie sheets, a scooper for portion control, and a second cookie sheet to flatten them uniformly. Freeze them on the sheet and when frozen, pile them into a bag. We make 60 at a time.
I am thinking of trying either a homemade fish or vegetarian link sausage. It takes a little more work, so I'm on the fence.

happykeeper said:

We make a bulk batch of spicy turkey breast sausage. Use cookie sheets, a scooper for portion control, and a second cookie sheet to flatten them uniformly. Freeze them on the sheet and when frozen, pile them into a bag. We make 60 at a time.
I am thinking of trying either a homemade fish or vegetarian link sausage. It takes a little more work, so I'm on the fence..

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Okay, I want to learn how to make sausage, both with meat and vegetarian. Not even sure where to get the casing (and vegetarian casing too.) I did just order the attachment for my KitchenAid so that I can mince my own meat. I got tired of worrying about ecoli and how long the meat has been there.

Generic said:

happykeeper said:

We make a bulk batch of spicy turkey breast sausage. Use cookie sheets, a scooper for portion control, and a second cookie sheet to flatten them uniformly. Freeze them on the sheet and when frozen, pile them into a bag. We make 60 at a time.
I am thinking of trying either a homemade fish or vegetarian link sausage. It takes a little more work, so I'm on the fence..

Click to expand...

Okay, I want to learn how to make sausage, both with meat and vegetarian. Not even sure where to get the casing (and vegetarian casing too.) I did just order the attachment for my KitchenAid so that I can mince my own meat. I got tired of worrying about ecoli and how long the meat has been there.
.

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Ask your nearest sausage making supply place for where to get casing. I've tried it with the kitchen aid and natural casing. Found it difficult but would no doubt get better with practice. I now stick to patty sausage if home made. Also there are probably better alternatives out there than the kitchen aid if you end up making a habit of it.