BOOK REVIEW Fix, Freeze, Feast

Published on 1 July 2024 at 11:44

Fix Freeze Feast: 150 Recipes to Stock your Freezer with Ready-to-Cook Meals

by Kati Neville and Lindsay Tkacsik 2018, 256 pages


The idea of creating your own fast food to grab from the freezer on those awful days when you don't have time or energy to cook has always been on my mind.  I mean, I love to cook. But there are just some days when you don't or can't.  And who wants to pay those enormous prices nowadays?  Healthy means home cooked and this is the answer to my prayers. This book makes it easy. 

The first recipe I'm trying is the Lemon-Lavender Butter cookies, because you know, I love my sweets.  It gives the recipe for 7 dozen for a family to have some and freeze some dough for later.  You can cook a few, or a dozen, or however many you need at a time.  Perfect also for the 1- or 2-person household to also have some and freeze for later.   I'll share the recipe here from page 208:

Lemon-Lavender Butter Cookies

7 dozen cookies


2 cups (4 sticks) butter

2 1/2 cups granulated sugar

1/2 cup lavender sugar (see note)

3 eggs

1/4 cup milk

2 teaspoons lemon extract

5 1/2 cups all-purpose flour

2 Tablespoons baking powder

1/2 teaspoon salt

7 one-quart freezer bags labeled


1/2 cup lavender sugar

On Hand for Baking

Parchment paper

 1.  Using an electric mixer, cream butter, granulated sugar, and lavender sugar in a large bowl.  Beat in eggs, milk and lemon extract.  In a separate large bowl, mix flour, baking powder and salt.  Add half the flour mixture to the butter and egg mixture and beat well.  Beat in remaining flour mixture.

2.  Roll dough into 1-inch balls.  Pour topping into a small bowl.  Roll dough balls in lavender sugar and place on a rimmed baking sheet.

3.  Place in freezer 30 minutes.  Remove dough balls from freezer.  Place a dozen into each freezer bag.

4.  Seal and freeze.

To Bake One Dozen Cookies 

1. Place frozen cookies 3 inches apart on a parchment lined baking sheet

2.  Preheat the oven to 375 degrees F.

3. Bake for 8 to 10 minutes, or until tops crack.

4. Cool on baking sheet for 2 minutes, transfer to a cooling rack.


Lavender Sugar

It's cheaper to make your own lavender sugar than to buy it.  Pour 1 cup sugar and 1 teaspoon (edible) lavender flowers into the bowl of a food processor.  Process for 30 seconds.  Remove any remaining large pieces of lavender by hand or pour sugar through a strainer.  Cure the sugar in an airtight container at least 1 week before using.


The authors are enthusiastic make-ahead cooks.  This book is a great one to get you started in the hobby of make-ahead cooking.



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