One of the keys to my kitchen success is making great food and stored for short-term storage or freezing for later use. This includes cakes, cheesecakes, pies, cookies and bars, yeast breads, rolls and quick breads. My motto: Cook or bake once eat at least twice if not more.
The focus today is learning how to use short-term storage and freezer storage for cakes, cheesecakes, pies, cookies and bars, yeast breads, rolls and quick breads.
CAKES: Short-term storage. Most cakes can be covered and stored at room temperature to 2 or 3 days. If you don’t have a dome or cake cover turn a large bowl inside down over the cake. Stick some toothpicks in the cake to protect the frosting and cover loosely with plastic wrap.
If the frosting or filling has whipped cream, cream cheese, yogurt, or eggs, store the cake covered in the refrigerator.
Freezing: Wrap unfrosted cakes in a layer of plastic wrap, then a layer of foil. Place in a large resealable plastic freezer bag. Freeze up to 3 months. If you have a sealer make a bag large enough for your cake. Using the gentle setting vacuum seal your cake. Do single layers. Thaw at room temperature. Fill and frost like you normally would.
CHEESECAKE: Short-term storage. Cover cheesecake with plastic wrap and refrigerate for up to 3 days.
Freezing: Cover tightly in a layer of plastic wrap, then a layer of foil. Place in a large resealable plastic freezer bag. Once again use your vacuum sealer and on gentle vacuum seal. Freeze for up to 1 month. Thaw in the refrigerator.
PIES: Short-Term Storage. Baked fruit pies may stand at room temperature for 24 hours. Cover and refrigerate for longer storage. Cover custard and cream pies loosely with plastic wrap and refrigerate for up to 2 days.
Freezing: Cover cooled, baked pies with a layer of plastic wrap, then a layer of foil. Place pie in a large freezer bag. Once again I vacuum seal my pie pan and all in the bag I have made. To serve, thaw pie, covered at room temperature. You may reheat pie, covered in a 325F degree oven. Do not freeze custard, cream or meringue pies.
COOKIES AND BARS: Short-Term Storage. Arrange cooled, unfrosted cookies in an airtight container in layers separated by sheets of waxed paper, or place in a resealable plastic bag. Store at room temperature for 2 to 3 days.
Do not mix crisp and soft cookies in the same container. The crisp cookies will soften. Before serving, frost if needed. Store frosted cookies or bars in a single layer in a container.
Freezing: Place unfrosted cookies or bars in layers separated by sheets of waxed paper in a freezer container or large resealable plastic freezer bag. Yes I use my vacuum sealer. Freeze up to 3 months. Thaw at room temperature.
Freezing cookie dough. Place dough in a tightly sealed container or resealable freezer bag or vacuum seal and freeze up to 6 months. Thaw in refrigerator, then shape and bake as directed. Do not freeze brownie batter or meringue mixtures.
YEAST BREADS, ROLLS AND QUICK BREADS: Short-Term Storage. Place cooled breads and rolls in a resealable plastic bags and store at room temperature for up to 3 days. Do not refrigerate which will make the bread go stale faster.
Freezing: Wrap cooled bread tightly with plastic wrap. Place in a resealable plastic freezer bag. By now you need a vacuum sealer. Freeze for up to 3 months. Thaw at room temperature. To serve warm, wrap bread in foil and reheat in a 350F degree oven for 10 minutes.
Hope this helps you stay ahead of feeding your family, saving time and money. You can find all the recipes for making everything shown at www.candysfarmhousepantry.com ENJOY!