Do you have any recipes for baking that can be prepared ahead of time?

Question

I have a good one for muffin batter that you can keep in your fridge, it's nice. I'm looking for recipes that I can prepare ahead of time, and be able to bake fresh the next day!

Names of websites with such recipes, or even cookbook titles and/or authors would be fine too. It would be a bonus if anyone had any recipes for cake/cupcakes! (I'm having a birthday party for my daughter on Saturday, she's turning two). Thanks!

Answer 1

Chicken and Swiss Chard Enchilada Casserole
1 tablespoon olive oil
2 garlic cloves, or to taste, minced
1 pound Swiss chard, rinsed well, drained, stems and leaves separated and chopped
1/4 cup water
1 large whole chicken breast (about 1 1/2 pounds), cooked, boned, and shredded (about 1 1/4 cups meat)
Salt and freshly ground black pepper
Vegetable oil, for frying the tortillas
12 (7-inch) corn tortillas, dried at room temperature for 30 minutes, or until they are leathery and curled but not crisp
2 1/2 cups Mexican-style tomato sauce, recipe follows
1/2 cup chicken broth
1 1/2 cups grated Monterey Jack (about 6 ounces)
1/2 cup freshly grated Parmesan

In a large skillet, cook the garlic in the oil over moderate heat, stirring, until it is fragrant, stir in the Swiss chard stems and 1/4 cup water, and cook the mixture, covered, for 5 minutes. Add the leaves and cook the mixture, covered, stirring occasionally, for 3 to 5 minutes, or until the leaves are tender. Drain the Swiss chard mixture in a bowl toss it with the shredded chicken and salt and pepper, to taste.
Preheat oven to 350 degrees F.
In a skillet, heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking. In it, fry the tortillas, 1 at a time, turning them, 3 to 4 seconds, or until they are softened, and transfer them with tongs as they are fried to paper towels to drain.
In a bowl, thin the tomato sauce with the broth, spoon about 1/3 cup of it into the bottom of a greased 13 by 9-inch baking dish, and arrange 4 of the tortillas in one layer over it. Spread the tortillas with half the chicken mixture and half the Monterey Jack, spoon about 1/2 cup of the remaining sauce over the mixture, and cover it with 4 of the remaining tortillas in one layer. Spread the tortillas with the remaining chicken mixture and the remaining Monterey Jack, top the mixture with 1/2 cup of the remaining sauce, and cover it with the remaining 4 tortillas. Pour the remaining sauce evenly over the tortillas and sprinkle it with the Parmesan.
Bake the enchiladas, covered with foil, in the middle the oven for 15 minutes, remove the foil, bake the enchiladas, uncovered, for 5 to 10 minutes more, or until the cheese is bubbling.

Mexican-Style Tomato Sauce:
1 (35-ounce) can plum tomatoes, drained
1 onion, chopped coarsely
2 garlic cloves, chopped coarsely
2 fresh or pickled jalapeno chiles, or to taste, seeded and minced (wear rubber gloves)
3 tablespoons vegetable oil

In a blender, puree the tomatoes with the onion, the garlic, and the chiles.
In a large skillet, heat the oil over moderately high heat until it is hot but not smoking, add the tomato puree, and cook the mixture, stirring occasionally, for 5 minutes.
Season the sauce with salt and black pepper.
Yield: 2 1/2 cups

Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 6 servings

Answer 2

Challah (pronounced hallah) is Jewish Bread.

* 2 1/2 cups warm water (110 degrees F/45 degrees C)
* 1 tablespoon active dry yeast
* 1/2 cup honey
* 4 tablespoons vegetable oil
* 3 eggs
* 1 tablespoon salt
* 8 cups unbleached all-purpose flour
* 1 tablespoon poppy seeds (optional)

DIRECTIONS

1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.

2. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
Leave in fridge overnight.

3. Preheat oven to 375 degrees F (190 degrees C).

4. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.

5. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Answer 3

omg you would love "semi-homemade cooking with Sandra Lee" her show comes out on the food network and let me tell you she is the best at taking shortcuts and preparing ahead of time for a party. you should go on to foodnetwork.com