Methods

Freezing Guidelines

As long as your freezer maintains a steady temperature of 0°F, food can be safely frozen indefinitely. Quality, however, will eventually deteriorate. The “maximum suggested freezing time” below estimates how long frozen foods will retain quality.

Breads: yeast breads, coffee cakes, muffins and quick bread

Special Tips

Cool completely; do not frost or decorate. Place coffee cakes on foil-wrapped cardboard before freezing.

Storage Time

Up to 1 month

Thawing Hints

Unwrap slightly and thaw at room temperature for 2 to 3 hours. Serve at room temperature or reheat, wrapped in foil, at 350°F for 15 to 20 minutes, or wrap in paper towels and microwave (briefly, to avoid a tough texture) for 5 to 40 seconds.

Cakes: frosted and unfrosted cakes

Special Tips

Cool completely. Wrap unfrosted cake in airtight, moisture-proof wrap. Butter cream frosting freezes best. Allow frosting to harden by placing frosted cake in refrigerator or freezer before wrapping. Place layer cakes in cake containers or bakery boxes to prevent crushing.

Storage Time

  • Unfrosted: 4 to 6 months
  • Frosted: 1 to 3 months

Thawing Hints

  • Unfrosted: Thaw at room temperature, covered, 2 to 3 hours. Frost or serve according to recipe.
  • Frosted: Thaw, loosely covered, overnight in refrigerator.

Cookies: baked cookies

Wrap unfrosted cookies in airtight, moisture-proof wrap or place in plastic containers. If frosted or decorated before freezing, first freeze quickly on cookie sheet; then package frozen cookies between layers of waxed paper in rigid container for further freezing.

Storage Time

  • Unfrosted: 4 to 6 months
  • Frosted: 1 to 2 months

Thawing Hints

Thaw in package at room temperature. For cookies that should be crisp when thawed, remove from container.

Pies: baked pumpkin or pecan pies and either baked or unbaked fruit pies

Special Tips

Cool baked pies completely. For unbaked pies, brush the bottom pastry with egg white before filling to prevent it from becoming soggy. Do not slit the top pastry. Cover pies with an inverted foil or paper plate and then wrap.

Storage Time

  • Baked: Up to 4 months
  • Unbaked: Up to 3 months

Thawing Hints

Baked: Unwrap and heat at 325°F for 45 minutes or until warm or room temperature. Unbaked: Unwrap, cut slits in the top pastry and bake at 425°F for 15 minutes, then bake at 375°F for 30 to 45 minutes or until the center is bubbly.

Pies: chiffon, custard, pudding, cream, and pies with meringue topping

Do not freeze well.