Q. I am planning to bake a great deal for the holidays and have several questions. What types of baked goods can be frozen, how long can they be frozen and what is the best way to freeze them?
A Just about all types of cookies and cakes can be frozen successfully with the exception of those that contain meringue. Let's start with some cookie-baking basics to ensure a delicious tasting cookie that will store well in the freezer.
Always begin with the freshest ingredients, especially baking soda, baking powder and fat. Baking soda and baking powder, which is a combination of acid, alkali and starch, react with liquids in a recipe to cause bubbles, which raise the dough. To test the freshness of baking soda or baking powder, add 1 teaspoon to 1/3 cup hot water. The soda or powder should fizz and bubble furiously.
For a tender, tasty baked product, the fat in the recipe -- butter, margarine, or shortening -- must be fresh. Rely on the "use-by date" on these products to ensure their freshness. Rancid fats will cause an off-flavor in the cake or cookie and can reduce the overall quality of the product.
Proper storage of baked goods allows you to get a jump-start on your holiday food preparations. Always cool cookies completely before storing them. Choose airtight containers designed for food storage, such as zip-seal plastic storage bags or moisture/vapor-resistant plastic containers. These storage methods do not allow moisture or flavor to escape, enabling cookies to stay fresh at room temperature for up to two weeks.
Airtight containers are also essential for freezing baked goods, as too much air will make crisp cookies soft and moist cookies stale. Stored this way in a freezer at 0 degrees Fahrenheit, cookies and cakes will stay fresh and tasty for up to six months.
To thaw crisp cookies, keep in freezer wrap for 15 to 20 minutes. Soft cookies can be placed on a plate to thaw.
When freezing already baked cookies, layer cookies in rigid containers to reduce breakage. Separate layers of cookies with waxed or freezer paper or foil. Label the container with type and number of cookies and the "made on date" for easy identification. One idea for freezing cookies is to layer them in an airtight bag that has been placed inside a coffee can.
Another way to plan ahead is to freeze unbaked cookie dough. For cutout cookies, roll dough, cut out the shapes, and place on a single layer on a cookie sheet until just frozen. Then store in layers in a rigid container as you would baked cookies.
For refrigerator, as well as drop, cookies, form the dough into a cylinder and seal with plastic wrap and heavy-duty aluminum foil. When ready to bake, defrost the dough in the refrigerator, slice and bake on a greased cookie sheet. Properly stored, homemade cookie dough can be kept frozen for up to six months. While most commercially frozen cookie dough can be stored for up to one year, some cannot, so read the label and bake by the "use by" date on the package.
For lovers of fruitcakes and plum puddings, you can bake and freeze them to enjoy for up to one year. Seal tightly and place in refrigerator until cold, then freeze. To help retain moisture, it is suggested that these products be unwrapped every few months, drizzled with rum or whiskey, re-wrapped and then returned to the freezer.
Cheesecakes, as well as other types of cakes, freeze well, especially if they are frosted after being thawed. It is not advisable to freeze cakes with whipped cream or other soft fillings, as this will result in a soggy cake upon thawing.
Cakes should be thawed at room temperature in their freezer wrap to prevent the cake from drying out. Cheesecakes, which can be frozen up to one month, should be placed in the refrigerator to thaw and will remain fresh for seven to 10 days in the refrigerator.
Finally, a few basics about freezing foods. When freezing baked goods, the less full your freezer, the better. Good air circulation causes foods to freeze more quickly, eliminating the formation of large ice crystals, which diminish quality in baked goods. Avoid overloading your freezer and add only a few room temperature items at once. If you have additional questions about baking, visit the Home Baking Association Web site at www.homebaking.org.
Mary Alice Gettings and Cindy Javor are registered dietitians for Penn State Cooperative Extension. Their column appears every other Thursday in PG Food. If you have a question about nutrition or food safety, call 724-774-3003 in Beaver County or 412-473-2540 in Allegheny County. Hours are 8:30 a.m. to 4:30 p.m. Monday through Friday.
Thursday, November 29, 2001
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