Holiday Baking
I am planning on doing a lot of baking this holiday season. It's the first time I'm doing ALL cookies, pies, cakes etc. What I wanted to know was how early can you start just to keep ahead of the game and get everything done? What can you freeze and what can't you? I would greatly appreciate receiving any advice SE readers can give. Thanks.
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10 Comments:
Getting time to make plum pudding.....it can sit forever in a nice puddle of bourbon, rum, etc.
Canadian style butter tarts can hit the freezer
I might make cranberry sauce soon just so I can say i did.
Rosebud at 12:06AM on 11/02/08
Pumpkin pies freeze well and so do most cookies, for several weeks anyway. With that in mind, I should get started right away.
buffy at 12:21AM on 11/02/08
I usually bake cookies and/or rum cakes for gifts. Usually, I'll make most of the cookie doughs in advance and refrigerate them, and then have a cookie baking day where most of the cookies get baked. That way, they're all going out the door as fresh as they can be.
dbcurrie at 12:32AM on 11/02/08
@dbcurrie--that's an awesome idea. I think I'll try that this year. Chocolate chip cookies come out so much better when they've spent some time in the fridge first.
buffy at 12:44AM on 11/02/08
I had a small cookie business out of my home several years ago. I baked 28 diffrent types of cookies, most gourmet and all with only the finest ingredients. It was word of mouth, but I still ended up selling around 300 dozen cookies in trays and by the dozen. Needless to say, I started baking in late October. I purchased a stand up freezer, and baked the heartier cookies early on. They were triple wrapped, then stored in rubbermade containers in the freezer. I finally stopped baking on Dec. 17. There was no difference between the cookies frozen earlier and the ones baked in Nov. and Dec. The key is proper wrapping and sealing. I am starting my holiday baking this week. Even though I no longer bake for profit, my family and friends still look forward to cookie trays as my gifts for the holidays. If I disappear for brief periods of time on-line, know that I am up to my elbows in butter and sugar, literally:-)
Josdean at 1:22AM on 11/02/08
I start cakes the week after thanksgiving. They get wrapped and put in the freezer unfrosted. You want to freeze everything unfrosted.
I work with what stays nicer longer first
cakes first
then biscotti, oatmeal, shortbreads, sugar, butter cookies, choco and other add in cookies the week after the 8th. Then that end of week bar cookies (which freeze well too) I ship some around the 15th to a few people I care about. Save your delicate things for last.
I try to do 3 kinds per day taking sunday off.
JerzeeTomato at 3:22AM on 11/02/08
dorie greenspan has a great roll out cookie dough that freezes really well. this post is from last christmas:
http://www.doriegreenspan.com/dorie_greenspan/2007/12/roll-out-cookie.html
french tart at 9:24AM on 11/02/08
Pecan pies or small pecan tarts freeze well. I make 20 or so pumpkin rolls and freeze ( in fact they're better after freezing). Quick breads such as banana nut bread and pumpkin bread also freeze well. I've never frozen cookies before, but I have made up the dough(double and triple batches) ahead of time and cooked as needed. Dough will keep in the fridge for up to 2 weeks if sealed well.
Don't forget that fudge keeps well 2-3 weeks time if sealed well. I keep mine in a tin lined with foil and place layers of foil or wax paper in between layers then cover tightly with a last layer of foil and place top on tin. Same thing for peanut butter balls and bourbon balls.
egoldham at 12:43PM on 11/02/08
Thanks everyone for the great tips, what is the best way to wrap for freezing?
Rhiannon at 1:37PM on 11/02/08
@Rhiannon - I'm with egoldham. I should say that the only items I make (and freeze) are pumpkin rolls and cookies. The following instructions are for cookies. I usually line my container (tin or plastic) with waxed paper so it hangs over the outer perimeter. I place one layer of cookies, top with waxed paper the size of the interior of the container, then repeat. Finally, I fold the original waxed paper edges up and over the top layer. Then I cover the inside of the entire container with heavy duty foil leaving some overhang. Press the foil down over the waxed paper a put on a tight cover (like tupperware or your tin lid). The extra foil hangover makes sure your container lid is sealed tightly. If you're baking "crushable" cookies, follow the same directions but flash freeze each layer as you go. Once the cookies are hard and no longer easily crushed, add another layer and so forth. It shouldn't take more than half an hour to freeze each layer. Never freeze warm cookies! Also, don't try to cram too many into one container. You'll definitely have crushage.
For my pumpkin cream cheese rolls, I wrap them in saran once they are completely cooled. I pop them into the fridge for a couple of hours to make them easier to handle. Then I triple wrap them in saran and roll in heavy duty foil. Once frozen, they are easy to stack. When I give them as gifts, I advise that the best way to cut and serve them is when the rolls are still slightly frozen. The slices hold their beautiful shape, and you won't have creamed cheese frosting squeezing out as you make the slices. Allow 15 minutes or so for the slices to thaw on the plate, then serve. It's foolproof! I'm known as the pumpkin roll lady - LOL! (and if I eat all the stuff I bake, I Will be the pumpkin roll lady) :-(
Josdean at 3:08PM on 11/02/08