Do any of you bake cookies and pies and freeze them.

[Judy Moist]

if so, give me some tips. Especially pies, do you freeze pies that have meringues or not.... I need input, input input..... I want to get a head start on some winter baking...I do alot of baking during school for parties and such. So want to get a head start

[Guest Guest]

*giggle*

 

You're kidding, right???

 

 

 

I've frozen sweet breads like Pumpkin and Banana, but I haven't really frozen many pies. I just let them cool, wrap in plastic, then aluminum foil or paper freezer paper.

[Judy Moist]

I just made 8 dozen peanut butter cookies, I put two dozen in the freezer, and plan on making at least 4 dozen a day over the next few days. Just to get some treats stocked. Plus it will be handy for lunch boxes for school.

I have made the pumpkin pies and pecan pies and freeze them, but was just wondering about the pudding pies and meringues. If they would hold up or end up watery......

[Synn]

MMMMM peanut butter is my favorite! I bought some peanut butter chips a few weeks ago intending to do just that. Have I don't it yet? Well, no.. I bought some chocolate chunks to throw in them as well. Today I have a headache, and a stiff neck, I thought I was gonna be able to perk up after I ate and get some cleaning done as this is my day off. But it looks like me and the computer might go to bed and watch a movie together.. It could be possible that I haven't had any caffiene yet today and it's 1:14pm.. So I just got me a drink of dew hoping it would revive me.. I will be thinking of those cookies unike.. BTW I have plenty of freezer space left if you run out!

Have a fun time!

D

[Guest Guest]

I just made 3 cakes, sliced them and froze themm...hard to tell there were 3 cakes....I think there may be 10 slices left...each cake has 16 slices.

 

I will share my recipe!

 

FRIENDSHIP CAKE

 

 

1 1/2 c. drained fruit (from starter)

1 box yellow cake mix (without pudding)

2/3 c. oil

4 eggs

1 box instant pudding mix (vanilla, 3 or 6 oz.)

1 c. chopped nuts

1 c. raisins

 

Mix together. Batter will be stiff. Put in greased and floured Bundt pan--I grease the bundt pan, I sprinkle sugar inside (like you would flour) to help release the cake when done and makes a pretty crystal frosting instead if flour.. Bake 40-60 minutes at 350 degrees. (Store starter at room temperature covered with cloth.)

 

Starter: 1 1/2 cups starter in large jar or bowl. (To be stirred daily with wooden spoon.)

 

**For fresh starter add 2 1/2 cups sugar, 1 extra large can sliced peaches and juice (cut up); stir!

 

10th Day: Add 2 1/2 cups sugar, 1 pound can pineapple and juice (cut up). Stir!

 

20th Day: Add 2 jars (18 ounce) of maraschino cherries (cut in half) No Sugar! Stir!

 

30th Day: Bake cake using well drained fruit (enough fruit for 2 cakes). Give friends your extra starter (1 1/2 cups per recipe). After 30 days, extra starter may be stored in refrigerator for up to 30 days.

 

GLAZE:

 

1/4 c. butter

1/2 c. sugar

1/4 c. fruit syrup

 

Mix butter, sugar and 1/4 cup fruit syrup; boil for 1 minute. Cool slightly. This is enough glaze for 3 cakes. Poke holes in warm cake. Pour glaze over cake slowly and let soak in and down the sides. Keep in freezer up to 5 to 6 months.

 

 

 

 

 

[Guest Guest]

p.s. I don't add raisins or nuts.

[rockncook]

I freeze cookies and stuff like lemon bars all the time, and they are fine. Have never done pies, but I do remember reading somewhere that the meringue won't freeze well. This year, in March, to save on summer baking, I plan to freeze a boatload of baked goodies. I have one freezer that is "off limits" to the kids and that's where I keep the goodies LOL.

 

As for muffins, some recipes do well, some don't. I have a very yummy apple muffin recipe, but they are mushy when they thaw (I heated them with milk and served them like oatmeal instead). Banana muffins have done fine, and one I have called French Breakfast muffins that don't have fruit in them.