Best 4 Kittencals Method For Freezing Corn On The Cob Recipes

KITTENCAL'S METHOD FOR FREEZING CORN ON THE COB

Steps:

• Have all you cobs of corn shucked and silks removed before starting this.
• Pour ice into a large bowl then fill with very cold water; set aside on the counter near your stove.
• Fill a large pot of water a little over half full.
• Add in the sugar; bring to a full boil.
• Add in as many cobs of corn that will fit into the pot without over crowding.
• Bring the water up to a FULL boil again; cook the corn JUST until the cobs turn a darker yellow which will not take long (about 3 minutes) turning the cobs over in the water if necessary using long tongs to insure even cooking.
• Just when the corn takes on a darker shade of yellow, using long tongs immediately plunge into the bowl of ice water and allow to sit until completely cooled.
• Place the cobs onto a clean tea towel. to drain slightly.
• Dry the outside of each cob slightly with a clean tea towel.
• Wrap each cob individually in a piece of foil to prevent any freezer burn that might develop over the long freezing time.
• Place the foil-wrapped cobs in a large bag, then freeze.
• WHEN READY TO USE; remove as many cobs as you wish from the freezer place on the counter to thaw slightly (the corn does not have to be completely thawed).
• To heat the corn; place 1 cob into a microwave-safe plate and cook on high for 3-4 minutes or until completely heated through, turning the cob halfway through cooking time or for a more even heating place 1 cob of corn into a Glad Simply Cooking Microwave Steaming bag, seal and microwave for 3 minutes (I use the steaming bags to heat the corn).
• The corn is now ready to eat and enjoy!

KITTENCAL'S BAKERY BUTTERCREAM FROSTING/ICING

Steps:

• In a large bowl using an electric mixer at medium speed beat together the shortening and margarine or butter with cream, salt almond extract and vanilla until smooth (about 3 minutes).
• Add in sifted confectioners sugar starting with 4-1/2 cups; beat very well until smooth and fluffy, adding more confectioners sugar or cream or milk until you achieve desired consistency.
• Add in the food coloring or Flavor Creation powder (if using) until the desired shade is achieved.

KITTENCAL'S METHOD FOR SWEET FREEZER CORN NIBLETS

Steps:

• Using an electic knife or a serrated knife remove the corn kernels from the cob (I use an electric knife for this, it takes less time).
• Place the corn kernels in a large pot; add in water to cover the corn then add in 1 tablespoon salt (add in more water to cover the kernels if needed).
• Bring to a full boil, the reduce heat and boil ONLY until the kernels turn a darker yellow (about 2 minutes, this will not take long).
• Place in a large strainer and rinse under very cold water or plunge into a bowl of ice water.
• Shaking the strainer strain out as much water as possible.
• Mix in 1/2 cup sugar using a wooden spoon until combined with the niblets (this creates a sugar-pac and helps preserve the corn and keeps the corn crisp while freezing).
• Spread the sugar-coated kernels onto a large 15 x 10-inch baking sheet then freeze until completely frozen.
• Place in freezer bags or vacum pac.

KITTENCAL'S METHOD FOR OVEN COOKED BACON

Steps:

• Preheat oven to 400 degrees F (regular or convection oven, if you are using a regular oven set rack to lowest position).
• For easy clean up line your pan with foil, then spray generously with cooking spray.
• Arrange the bacon slices in 1 layer in the pan.
• Cook the slices until evenly browned (about 17-22) minutes turning the bacon halfway through cooking time.
• Transfer to paper towels or a rack.
• Use immediately or freeze to use later.
• Heat in microwave to crisp up before serving.