(Closed) How much can I do ahead of time?

posted 5 years ago in Cooking
Post # 3
5011 posts
Bee Keeper
  • Wedding: April 2012

If you peel and slice the apples on Tuesday night you’ll have to keep them in water with some lemon juice or they’ll turn brown. Brussel sprouts will also go a bit funny if you chop them up in advance. 

Why not bake the pies in their entirety in advance (perhaps the pumpkin pies on Tuesday and apple pies on Wednesday), put them in the fridge or even freezer and then reheat them on the day? 

Post # 5
5011 posts
Bee Keeper
  • Wedding: April 2012

I wasn’t sure what bread pudding is so I didn’t comment…

Post # 6
232 posts
Helper bee
  • Wedding: August 2011

I think you can fully prepare all the dessert including bread pudding ahead of time.  Sounds yummy!

Post # 7
2961 posts
Sugar bee
  • Wedding: May 2014

Except for the turkey, gravy, and the bread (and I am using my bread machine for that), I prepare ALL of the feast prior to the holiday and then I simply reheat.

Post # 8
4038 posts
Honey bee
  • Wedding: October 2010

I made my apple pies a few days ago and threw them in the freezer (unbaked). I’ve read they’re actually better when frozen before baked–apparently the bottom crust doesn’t get as mushy!

Yes to a creamed corn casserole. 

Post # 9
5109 posts
Bee Keeper

@peachacid:  NUM I love creamed corn casserole… with yogurt and cornbread mix? That one?

I’m stealing your idea…I’m going to make the pies on Tuesday night! REALLY good idea.

@Mrs Sarah McK:  I should have done this! Dang!

Post # 10
895 posts
Busy bee
  • Wedding: August 2012

I do all my desserts ahead of time. Usually either Monday or Tuesday. I make the cornbread for the stuffing on Tuesday and Wednesday and then add the rest of the ingredients into the stuffing and sit it in the fridge overnight until I’m ready to bake on Thursday.

The topic ‘How much can I do ahead of time?’ is closed to new replies.

Find Amazing Vendors