tag:blogger.com,1999:blog-4605068699669188889.post4428662259935181487..comments2023-10-31T07:49:12.503-04:00Comments on Family, Scrapbooks and Coffee!: recipe help needed.Kristiehttp://www.blogger.com/profile/08655932728524392350noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4605068699669188889.post-34020199449569669222010-09-08T12:08:49.637-04:002010-09-08T12:08:49.637-04:00Thanks Tricia - appreciate your help!!! :)Thanks Tricia - appreciate your help!!! :)Kristiehttps://www.blogger.com/profile/08655932728524392350noreply@blogger.comtag:blogger.com,1999:blog-4605068699669188889.post-73460346180739528052010-09-08T11:40:00.010-04:002010-09-08T11:40:00.010-04:00I obviously haven't tested this recipe but my ...I obviously haven't tested this recipe but my instincts would tell me to prepare it up the point of baking as directed and then freeze. You will likely get best results on cooking if you bake it from a frozen state for approximately 2x as long. You may want to put foil over it for the first half or around the crust at least so it doesn't burn. <br /><br />The reason for cooking from frozen? Eggs tend to be a bit watery when defrosted and this should cut down on some of making the crust soggy.<br /><br />Good luck!Tricia@onceamonthmom.comhttps://www.blogger.com/profile/10875263575111755546noreply@blogger.com