mix veggies with salt', 'let stand one hour', 'squeeze out juice', 'set aside', 'boil vinegar , sugar and seeds', 'cool', 'mix with veggies', 'put into small freezer proof containers'

put corn , water , salt and sugar in a large pot', 'bring to boil then boil 2 minutes', 'let cool', 'then bag , corn and liquid together', 'freeze with bags standing up', 'about 2 cups of this frozen , will serve 3 people', 'you can freeze whatever amount you want'

line a rimmed baking sheet with parchment paper', 'set aside', 'whisk the flour , sugar , baking powder and salt together in a large bowl', 'stir in the cream with a wooden spoon until a dough forms , about 30 seconds', 'turn the dough out onto a lightly floured counter and gather into a ball', 'knead the dough briefly until smooth , about 60 seconds , adding extra flour as needed if the dough is too sticky', 'pat the dough into a inch thick circle', 'cut out the biscuits using a 2 inch round biscuit cutter', 'lay the biscuits on prepared baking sheet , placing each biscuit about inch apart', 'gather up the scraps of dough and reknead them briefly to combine , then pat the dough again into a inch thick round and cut more biscuits', 'repeat this process for a third time', 'you can either discard any remaining bits of dough or gently pat them into rustic hand-formed biscuits', 'to store: wrap the baking sheet tightly with greased plastic wrap and freeze the biscuits until frozen solid , about 6 hours', 'transfer the frozen biscuits to a large zipper-top bag and freeze for up to one month', 'to serve after frozen: adjust an oven rack to the upper middle position and heat the oven to 450 degrees', 'lay the biscuits in parchment lined baking sheet , about 2 inches apart , and bake until puffed and golden brown , 20 to 25 minutes', 'if you have to use two baking sheets for a large amount of biscuits only cooking one baking sheet at a time', 'to serve right away: after cutting out the biscuits , spread them out over 2 parchment-lined baking sheets', 'bake the biscuits one sheet at a time , at 450 , reducing the baking time to 15 to 20 minutes', 'can add 6 oz', 'of cheddar cheese that has been cut into 1 / 4 inch pieces , into the flour mixture for cheese biscuits'

mix and stir the first three ingredients till disolved', 'then mix the rest and add the sugar / vinegar mixture and let rest 10 minites', 'freeze'

with an electric mixer , beat butter , egg and vanilla until smooth', 'in separate bowl , whisk together flour , baking powder and salt', 'gradually add flour mixture to butter mixture , beating until blended', 'stir in dates , coconut and walnuts', 'form dough into two 1-1 / 2-inch rolls', 'wrap in wax paper or foil', 'chill in freezer until firm enough to slice easily or for as long as 1 month', 'when ready to make , preheat oven to 350 degrees fahrenheit', 'lightly grease several cookie sheets', 'with sharp knife , cut rolls into 3 / 8-inch slices', 'place slices on prepared cookie sheets', 'bake about 12 minutes or until golden', 'cool on wire rack'

mix cucumbers , onions , salt and water in a 2 quart non-metal bowl', 'let stand 2 hours', 'drain after stand time but do not rinse', 'return vegetables to bowl and add sugar , cider vinegar and dill weed', 'stir occasionally until sugar completely dissolves and liquid covers vegetables', 'pack wide mouth jars or plastic freezer containers leaving 1 inch head space', 'seal tightly and freeze', 'defrost in refrigerator or at room temperature', 'hope this helps', 'good luck !'