1. Wrap bread or rolls in moisture-vapor-proof wrapping or pack in polyethylene bag. Home baked bread or rolls should be cooled before packaging. 2. Seal and freeze. 3. To serve, thaw in wrapping. (Bread or rolls frozen in foil can be heated in a conventional oven in that wrapping, directly from freezer.) Unbaked yeast breads can be frozen after the first rising. 1. Punch down. 2. Shape. 3. Wrap in foil. Quick breads Biscuits, muffins, doughnuts, cornbread, nutbread, waffles and other quick breads freeze well. 1. Cool before wrapping. 2. Slice, if desired. 3. Wrap, seal and freeze. Cake 1. Bake and freeze whole cakes or freeze leftover portions whole or cut into individual pieces. 2. Wrap in moisture-vapor-proof material. 3. Seal and freeze. 4. Store in carton for protection. 5. Thaw at room temperature, or in 250°F (120°C) oven. Freeze frosted cakes before wrapping so frosting will not stick to wrap. When thawing, place a deep cake cover over the cake, not touching the frosting. Freezing is not recommended for: l Unbaked cake batter - it may not rise when baked l 7-minute type frostings-they become soggy l Cakes with soft fillings-they tend to become SWIY Meringues-they become watery and tough l Egg white frosting, custard pies, cream pies l they become watery and tough
Cookies Cookies can be frozen either unbaked or baked; recipes high in fat content and low in moisture freeze best. Unbaked cookies 1. Prepare as for baking. 2. Place drop, molded or rolled cookies on tray and freeze. 3. Store in bag or carton. 4. Bake without thawing. 5. Mold refrigerator-type dough in rolls or bars and wrap in moisture-vapor-proof wrapping. 6. Seal and freeze. 7. Thaw only enough to permit slicing; bake. Baked cookies 1. Bake as usual. 2. Cool completely
and freeze on trays.
3. Pack in bags or cartons. 4. Return to freezer for storage. 5. To serve, thaw 5 to 10 minutes. Both baked and unbaked pies can be frozen. Fruit pies are best frozen unbaked since it takes as long to thaw a baked pie as to cook an unbaked one; in addition, freshly baked fruit pie has flakier crust and fresher flavor. Bake pecan and similar pies before freezing; such rich fillings do not freeze solid and may soak through unbaked crust. To freeze pies 1. Cool pies thoroughly before freezing. Wrap in moisture-vapor-proof material and seal. 2. Cover with a paper plate and protect with stockinette or carton. 3. Thaw chiffon pies at room temperature about 1 hour. 4. Cut steam vents in top crusts of unbaked pies and bake, adding 10 to 15 minutes to usual baking time. 5. When center of pie puffs up, pie is baked.
