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With the holidays fast approaching and the hectic overdrive to do list(s) that some of us put ourselves in (or on): there is an easy trick to save you time. The chest freezer can be your lifesaver this time of year. More times than often you will be having a friend and/or family gathering and you notice before everyone arrives that there is no way you have enough food to feed all of these folks… don’t worry!

When I was a kid my mom would start baking cookies, meat pies (all sorts of pies), but specially raisin pies (for my uncle) and some “pet de soeur” (odd little rolled pieces of dough with brown sugar and butter (recipe at the end of this post). The magic of all this is that she was able to freeze it all and take it out whenever she needed it. Not only did she have all this food available when entertaining it also come-in handy for you when we we’re invited to someones house… that just so happens to be a potluck!

There are so many different recipes you can make that are easy to freeze… I’ve made small hors d’oeuvres with puff pastry and put them in an air tight container. There also the classic freezer box cookies (a favourite and a classic in my house): 3 steps; cut, cook and enjoy! (oh, and the house smells like a cookie factory, which is a pretty good thing!) The list is endless… but here’s my favourite:

Pets de Soeur (Nun’s Farts)

Love Love Pet de Soeur aka Nun's Farts

Go ahead, you can giggle at the name!

Pet de Soeur aka Nun’s Farts, which resemble cinnamon rolls, have been made by my mom, grand-mother and great grand-mother for many, many years. With their usually given colourful name “Pets de soeurs” we always got the giggles when Mom made these… asking why they called them that?  Mom, could never explain it.

First, put your oven at 350 degrees

Dough :
2 cups of unbleached flour
3 tsp. Of baking powder
1/2  tsp. of salt
1/2 c of lard (Tenderflake)
1 cup of evaporated milk (carnation)

Filling :
Butter
Brown sugar
cinnamon

Sift the dry ingredients together. Blend in the lard to form a coarse mixture. Gradually add the milk until a soft dough is formed (DO NOT OVER MIX).  Roll the dough until it is fairly thin, although it should be thicker than a regular pie crust.

Butter the dough with soft butter, cover with ¼ inch (6 mm) of brown sugar and sprinkle with cinnamon. Roll the dough like a jelly roll and slice into circles about ½ inch (15 mm) thick. Place on a lightly greased cookie sheet, put in oven and cook for approx. 8 to 10 min (or until golden brown).

Variation for this recipe:
Cranberry jam may be substituted for the sugar and the cinnamon.

Love & start baking and freezing already

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