Question 1

Can I double my candy recipes?

Accepted Answer

No, we do not recommend doubling candy recipes. The extra ingredients may prevent the mixture from cooking properly.

Question 2

Why is my fudge so soft and sticky?

Accepted Answer

Fudge must be cooked to a full boil until the mixture reaches 242° F. Therefore, it is helpful to have a candy thermometer. Soft, sticky fudge is often the result of the mixture not being cooked long enough and to the correct temperature.

Question 3

Are there any specific candy-making tips I should know when making toffee?

Accepted Answer

Do not make toffee on a humid day; choose a cool dry day for candy making. Always use a heavy pan that is large and deep enough to prevent candy mixture from boiling over during cooking. Be sure to use an accurate candy thermometer. Use the freshest ingredients possible. Be patient; candy takes a long time to cook. Do not rush it by turning up the heat. Stir toffee mixture carefully and occasionally with a wooden spoon until the final temperature is reached. Do not handle the toffee any more than is necessary when spreading it out onto the pan to cool.

Question 4

How do I cover truffles, nuts or dried fresh fruits with melted chocolate?

Accepted Answer

Insert a toothpick into one end of the item you are covering. Dip it into chocolate, and then insert the toothpick into a piece of styrofoam until the chocolate firms up.

Question 5

How do I package candy to send?

Accepted Answer

Do not package candies that absorb moisture (caramels, mints, hard candies, toffee) in the same container as those that lose moisture (fudge, fondant, meringues). Wrap different candy varieties in plastic food wrap, and divide layers with waxed paper. Use crumpled or shredded paper towels or plastic bubble wrap inside the container for padding. Seal the container with tape. Put the container (tin, coffee can, etc.) into a sturdy cardboard box. Use bubble wrap or newspaper to protect the container. Print the mailing address and return address on the package in waterproof ink; mark the package PERISHABLE FOOD to encourage quick and careful handling. Overnight shipping may be your best choice.

Question 6

How do I package candy to send?

Accepted Answer

Do not package candies that absorb moisture (caramels, mints, hard candies, toffee) in the same container as those that lose moisture (fudge, fondant, meringues). Wrap different candy varieties in plastic food wrap, and divide layers with waxed paper. Use crumpled or shredded paper towels or plastic bubble wrap inside the container for padding. Seal the container with tape. Put the container (tin, coffee can, etc.) into a sturdy cardboard box. Use bubble wrap or newspaper to protect the container. Print the mailing address and return address on the package in waterproof ink; mark the package PERISHABLE FOOD to encourage quick and careful handling. Overnight shipping may be your best choice.

Question 7

How do I store candy long-term (up to 12 months)?

Accepted Answer

Most candies freeze well for long-term storage. Wrap tightly in plastic food wrap or aluminum foil. Be sure to label with contents and date. To serve, thaw wrapped candy at room temperature for 1 to 2 hours.

Question 8

How do I store candy short-term (two months or less)?

Accepted Answer

Most candy will stay fresh longer when wrapped. Individually wrap candies in waxed paper or plastic food wrap. Store individually wrapped candies in boxes, tins or cartons with tight-fitting lids. However, if you make small hard candies, sprinkle them with finely ground sugar (not powdered), and store in a jar with a tight-fitting lid. Do not mix candies that absorb moisture (caramels, mints, hard candies, toffee) in the same container as candies that lose moisture (fudge, fondant, meringues). If these types of candies are mixed, the hard candies become sticky. Use waxed paper to individually wrap or separate layers of fudge in a storage container.

Question 9

I made toffee on a very rainy day and it didn't turn out. Does weather affect the toffee-making proc

Accepted Answer

Weather can be a factor, and special precautions are necessary to get the best quality candy. A cool, dry day is best for making candy. On a rainy day, you may need to cook candy to a temperature a degree or two higher than stated in recipe.

Question 10

Is pan size important when making candy?

Accepted Answer

Yes, pan size is very important. Always use the recommended size of cooking pan to prevent candy from boiling over. Using a heavy pan will help to prevent scorching or burning.

Question 11

What are some general candy making tips?

Accepted Answer

Start with using the freshest ingredients and making sure your candy thermometer is accurate. To test the accuracy, place bulb of candy thermometer in a pan of rapidly boiling water. Be careful not to let the bulb touch the bottom of the pan. Read the temperature at eye level while the thermometer is in the water. It should read 212° F or 100° C while water is boiling. If the thermometer does not measure the temperature correctly, remember to adjust the candy temperature during cooking to reflect the difference. Choose a dry day (not humid) for making candy. Use a heavy pan and make certain it's the correct size. Be patient. Candy may take a long time to cook. Don't rush it by turning up the heat. To keep your homemade candy fresh, store in an airtight container in a cool, dry place.

Question 12

What do I do if my toffee mixture separates during cooking?

Accepted Answer

Toffee sometimes separates during cooking, leaving a buttery looking layer on the surface and a thicker mixture underneath since the emulsion of the water and fat has broken. This is hard to predict. Here are some guidelines to follow if toffee separates: Allow it to continue cooking. The candy may re-mix on its own. Otherwise, we have found gradually and very carefully stir in about ¼ to ½ cup hot water, 1 tablespoon at a time, while cooking, stirring well, until the mixture goes back together. Add only enough water to bring the toffee mixture back together; too much water will make the candy sticky. Continue cooking candy until the proper temperature is reached.

Question 13

What fat should I use when making my candy?

Accepted Answer

We recommend either salted or unsalted butter be used when making candy, especially candy made from a boiled sugar syrup. Margarine and low-fat spreads do not create the correct texture in the final candy because of the emulsifiers and other ingredients added to their formulas. Butter also gives the best flavor to candy.

Question 14

Where do I hold the thermometer in the candy mixture to get an accurate reading?

Accepted Answer

Stand the thermometer upright in the candy mixture, making sure the bulb is completely covered with liquid while not resting on the bottom of the pan. Try to keep the thermometer ½-inch off the bottom of the pan, if possible.

Question 15

Why do caramels have to be cooked so long?

Accepted Answer

Caramels should be cooked slowly to allow the sugars and milk solids to caramelize. The longer and slower they are cooked the darker the color and the stronger the flavor. The faster they are cooked, the lighter the color and flavor. It is also important to not cook caramels too fast so they scorch and have a burnt flavor.

Question 16

Why is my fudge grainy?

Accepted Answer

If fudge is stirred while the batch is still warm, a slight grain will result. This is traditional. To make fudge that is less grainy, use a recipe that has marshmallow creme as an ingredient.

Question 17

Why is the texture of caramels sometimes so tough?

Accepted Answer

The proportion of corn syrup to sugar determines the texture of the finished caramel. The more corn syrup in the recipe the tougher the caramel will be.

Question 18

Is there a guide for cutting brownies and bars?

Accepted Answer

Here are some guidelines for cutting brownies and bars. The size of the bar or square is approximate and will vary with your pans. 8-INCH SQUARE BAKING PAN Number of Rows Length x Width Size of Bar Yield 4 x 4 2 x 2 16 4 x 5 2 x 1-1/2 20 4 x 8 2 x 1 32 5 x 5 1-1/2 x 1-1/2 25 Note: a 9-inch square baking pan will yield the same number of bars as above but each bar will be a little larger. 11x17 BAKING PAN Number of Rows Length x Width Size of Bar Yield 5 x 4 2-1/4 x 1-3/4 20 5 x 5 2-1/4 x 1-3/8 25 8 x 4 1-1/2 x 1-3/4 32 8 x 5 1-1/2 x 1-3/8 40 11 x 4 1 x 1-3/4 44 13 x 9 BAKING PAN Number of Rows Length x Width Size of Bar Yield 6 x 6 2-1/8 x 1-1/2 36 8 x 5 1-5/8 x 1-3/4 40 8 x 6 1-5/8 x 1-1/2 48 6 x 9 2 x 1 54 15 x10 JELLY-ROLL PAN Number of Rows Length x Width Size of Bar Yield 10 x 4 1 1/2 x 2 1/2 40 12 x 4 1 1/4 x 2 1/2 48 8 x 6 1-3/4 x 1-3/4 48 10 x 5 1-1/2 x 2 50 9 x 6 1-5/8 x 1-5/8 54 10 x 6 1-1/2 x 1-1/2 60

Question 19

My bars crumble when I cut them. How can I prevent crumbling?

Accepted Answer

Cool bars in the pan prior to cutting. You will find that they are less crumbly and easier to cut when cooled.

Question 20

Why are my bars soft and doughy in the center?

Accepted Answer

Under-baking causes doughy bars. If the pan is smaller than recommended, dough will be thick and will not bake completely in the time indicated in the recipe.

Question 21

Can I freeze my cheesecake?

Accepted Answer

Yes, the richer the cheesecake, the better it freezes. After baking, cool the cheesecake completely in the pan. Do not add the topping until serving time. Place the cheesecake on a tray, plate or baking sheet and freeze uncovered for 6 hours. Remove from the freezer and wrap in heavy-duty aluminum foil or place in a large resealable plastic freezer bag. Freeze up to 3 months. Thaw, uncovered, in the refrigerator overnight.

Question 22

My cheesecake cracked. Can I still serve it?

Accepted Answer

Yes, the cheesecake can be served, it only affects the presentation. Unsightly cracks can be hidden with interesting toppings, such as sour cream, fruit, sauces, etc.

Question 23

Do I need to grease a springform pan?

Accepted Answer

Generally, you do not grease the sides of the springform pan. The delicate batter rises higher if it can cling to ungreased sides of the pan. However, some recipes direct that you need to lightly grease the side of the springform pan. Be sure to follow those specific directions.

Question 24

Do I need to soften the cream cheese for cheesecakes?

Accepted Answer

Yes, the cream cheese and other ingredients should be at room temperature. It will be much easier to combine the ingredients and achieve a smooth mixture.

Question 25

How can I make cheesecake easier to serve at a party?

Accepted Answer

Be sure to refrigerate the cheesecake at least 8 hours, or even better, 24 hours before serving. The cheesecake should be completely cooled. It will get firm as it cools. Add the topping just before serving. To eliminate the possibility of losing the bottom of the pan when taking it to a party, cover the bottom of the pan with aluminum foil and secure the pan bottom in place, foil-side up, with the clamp on the side of the pan. Prepare the cheesecake. Transport the cheesecake to the party in the pan. Remove the bottom of the pan at serving time and pack it away to take home. Cut excess foil around base of cheesecake for presentation.

Question 26

How do I know when my cheesecake is done?

Accepted Answer

The best test of when a cheesecake is done is its appearance. The sides should be raised and just beginning to brown. The center may still be a little soft at this point, but it will firm up as the cake cools.

Question 27

How do I prevent the cheesecake from cracking on top?

Accepted Answer

There are several reasons why a cheesecake cracks on top: The eggs may not have been beaten in properly. Use an electric mixer. Beat at low or medium speed. At higher speeds, too much air may be beaten into the cheesecake which may cause the cake to puff, then fall and crack. There may not have been enough moisture in the oven while baking. To add moisture to your oven, place the cheesecake in a water bath. Place the springform pan inside a larger pan which has been filled with an inch or so of water or place a pan of water on the bottom shelf of the oven. Since your springform pan may not be water-tight, cover the bottom of the pan with aluminum foil before placing the pan in the water bath. Baking at a temperature that’s too high or over-baking can cause the top to crack. Check the baking time at the minimum time in the recipe. The cheesecake is done when the center appears nearly set. Do not do a knife or toothpick test in the cheesecake’s center – doing so may make it crack. Resist the temptation to peek into the oven while the cheesecake is baking. It is important that the cheesecake be baked with even heat. Drafts can cause a cheesecake to fall or crack. Cool the cheesecake correctly. Set a timer for the exact cooling time suggested in the recipe. We suggest placing the cheesecake on a wire cooling rack to cool.

Question 28

What is a springform pan and why do I need it for cheesecake?

Accepted Answer

This round baking pan has high, straight sides that expand by means of a spring or clamp. The bottom of the pan can be removed from the sides when the clamp is released. Springform pans range in size from 6 inches to 12 inches in diameter. Traditionally cheesecakes are baked in a springform pan. One main reason is that because the texture is more custard than cake. The cheesecake will be easier to remove from the pan before cutting it when baked in a springform pan. The sides of the pan are higher than a regular cake pan which allows for the cheesecake to be higher.

Question 29

What's the easiest way to cut a cheesecake?

Accepted Answer

Use a wet sharp thin bladed knife or a piece of dental floss. Do not use a serrated knife because clumps can form around the ridged edges. Dip the knife in hot water and wipe it dry before each cut. Another way to cut is to use a piece of dental floss. Stretch a piece of dental floss between your hands and press down firmly through the cheesecake.

Question 30

Can I double my cookie recipe?

Accepted Answer

We recommend following the recipe. Many cookie recipes indicate that they can be doubled without making any changes. However, if the recipe doesn’t specify that it may be doubled, we suggest making two separate batches.

Question 31

Can I freeze my cookies?

Accepted Answer

Both frosted and unfrosted cookies may be frozen for up to 2 months. Sometimes frozen frosted cookies become moist under the frosting. We recommend that you freeze cookies unfrosted. Allow time to thaw and frost before serving. Arrange cookies in a container lined with plastic food wrap or aluminum foil. For best results, wrap cookies individually in plastic wrap. Separate with layers of aluminum foil or plastic food wrap. Store in an airtight container. Label and date the container. Thaw cookies by allowing them to stand loosely covered on a serving plate for about 20 minutes.

Question 32

How can I make soft chewy cookies?

Accepted Answer

There are several things you can do to make your cookies softer. Mix the dough just long enough to combine the dry ingredients because over-mixing will toughen the dough. Make sure not to over-bake the cookies because they will continue to set as they cool. Transfer the cookies to a wire rack to cool completely. Another hint is to chill the cookie dough so when the cookies are placed on the cookie sheet they are cold. The cookies will not flatten out as quickly as they bake and therefore will be softer. Remember that cookie recipes with too much sugar will make a crisp cookie and will not be soft.

Question 33

What's the best way to store cookies for just a few days?

Accepted Answer

After baking, let cookies cool completely. Do not mix soft and crisp cookies together in the same container. The crisp cookies will absorb moisture from soft cookies and become soft as well. Store soft cookies in a container with a tight-fitting lid. Store crisp cookies in a container with a loose-fitting lid. Store bar cookies in the pan in which they were baked; cover pan tightly with aluminum foil or plastic food wrap.

Question 34

Can I refrigerate or freeze cookie dough?

Accepted Answer

Most cookie dough can be refrigerated or frozen. Place dough in airtight containers. Store in the refrigerator up to 2 days, or freeze up to 3 months. Thaw the dough in the refrigerator until it's just soft enough to use. To have future batches of cookies ready in minutes, drop dough on cookie sheet and freeze until firm. Remove dough from cookie sheets and place in resealable, plastic freezer bags. To bake, place frozen mounds of cookie dough on cookie sheet and follow recipe directions. Baking time may need to be increased.

Question 35

Do I need to grease the cookie sheets when I bake Spritz cookies?

Accepted Answer

Prepare cookie sheets as specified in the recipe you are using. Spritz cookie dough has a high butter content and generally does not require that you grease the cookie sheets. Cookie sheets that are greased may prevent the shaped cookie dough from adhering to the cookie sheet.

Question 36

Do you have any timesaving baking tips?

Accepted Answer

Yes, here are a few timesaving ideas to get you out of the kitchen quickly. Jumpstart Your Dough! Make cookie dough ahead of time and refrigerate up to 2 days or freeze up to 3 months. When freezing, cover dough tightly and package in airtight containers or resealable plastic freezer bags. Label and date. Thaw cookie dough in the refrigerator. Freeze slice and bake cookie dough in rolls. Scoop or spoon dough onto a cookie sheet lined with aluminum foil or parchment paper. Freeze until solid (up to 1 hour), and then place individual dough balls into resealable plastic freezer bags. For fresh baked cookies, bake the frozen slices or balls as indicated in the recipe, adding a few minutes to the baking time. Easy Cleanup Line cookie sheets with parchment paper for easy cookie release and quick cleanup. Line pans used for baking bars with aluminum foil. Lift out when completely cool, peel off foil and cut as directed. Where should I place cookie sheets in the oven during baking? For best results, place one cookie sheet in the oven at a time in the middle of the center rack of the oven. If cookies are baked on the bottom rack of the oven they may burn or not bake evenly. Make sure there is about 2 inches of space around the cookie sheet to allow for good air circulation.

Question 37

How can I keep cookie dough from sticking to the rolling pin?

Accepted Answer

Traditionally bakers have lightly dusted the surface and rolling pin to prevent sticking. You may need to repeat dusting with flour occasionally. Or, use a pastry cloth and stockinet-covered rolling pin to make rolling the dough easier, and to help prevent dough from sticking. Rub flour evenly onto rolling pin stockinet-cover and pastry cloth for easy handling. If dough is too soft, refrigerate for about one hour. Pastry cloths and stockinet-covered rolling pin covers are sold in the kitchen utensil area of supermarkets, department stores and discount stores. What type of cookie sheet should I use? A shiny, aluminum cookie sheet at least two inches narrower and shorter than the oven is best for evenly browned cookies. The sheet may be open on one, two or three sides. Do not grease the cookie sheet unless the recipe states to do so. If a dark-colored cookie sheet is used, watch carefully for browning. Always place cookie dough on cool cookie sheets.

Question 38

How can I make crisp cookies? Mine are always too soft.

Accepted Answer

There are several things you can do to ensure that your cookies turn out crispy. Make sure the dough is at room temperature rather than chilled. The dough will spread more as it bakes producing a cookie that is crisper. Press the dough down on a greased cookie sheet rather than leaving the drop cookie in a ball on the sheet. Bake the cookies 1 to 2 minutes longer than what the recipe states. The cookies may brown quickly so watch carefully

Question 39

How should I pack cookies for mailing?

Accepted Answer

Do not mail cookies that require refrigeration such as cheesecake bars or delicate cake-like textured cookies. Bar, drop or dried fruit cookies are best for mailing. Cookies with hard crunchy textures, like biscotti and shortbreads, ship well as do chocolate chip, ginger snaps and oatmeal cookies. Tender, fragile cookies are apt to crumble when mailed. Use a durable, rigid box or empty tin as a mailing container*. Place a piece of bubble wrap on bottom of container. Then line the container with aluminum foil or plastic food wrap that is large enough to wrap over the cookies when the container is full. Wrap four to six cookies of the same size together in aluminum foil, plastic food wrap or resealable plastic food bag then seal securely. Continue packing cookies until the container is full. Double-wrap cookies if shipping more than one kind or flavor so that flavors do not blend. Place the heaviest cookies at the bottom of the container and layer the wrapped cookies with bubble wrap or crumpled paper towels. Put the container or tin into a sturdy cardboard box 2 inches larger than the tin. Print the mailing address and return address on the package in waterproof ink; mark the package PERISHABLE FOOD to encourage quick and careful handling. Overnight shipping may be your best choice.

Question 40

I don’t have a Spritz cookie press. Is there any way that I can still make the cookies?

Accepted Answer

It is possible to make Spritz cookies without a cookie press. You will need a pastry bag and a number 6 (1/2-inch in diameter) large star pastry tube tip. Place the dough into the pastry bag and hold it so the top is straight up from the cookie sheet and barely touching it. Squeeze the bag firmly without moving it until the shape is as wide as you desire. Stop squeezing and lift the tube straight up and away.

Question 41

Is there a good way to slice refrigerated cookie dough?

Accepted Answer

To slice refrigerated dough, use a thin, sharp knife. With a sawing motion, cut dough about 1/4 thick for soft cookies or 1/8 thick for crisp cookies. To keep cookies round while cutting the dough, frequently rotate the roll while slicing.

Question 42

My cookie dough seems too dry and crumbly. What should I do?

Accepted Answer

If your cookie dough is dry and crumbly, try adding 1 to 2 tablespoons of milk or cream. You may need to knead this liquid into the dough rather than beating it in with a mixer.

Question 43

The butter I was softening for cookie dough melted. What should I do?

Accepted Answer

If butter is accidentally melted while softening it for baking, use it for another purpose, such as sautéing, or use it with vegetables or pasta. The physical properties of butter are changed when melted and prevent butter from being mixed properly with the flour in the cookie dough. Butter that has been melted coats the flour in the dough differently than softened butter. Therefore, soften a new stick of butter to use for cookie dough.

Question 44

The gingerbread people went into the oven intact. After baking, why were they dry and cracked?

Accepted Answer

Dough that is too dry will cause cookies to crack when baked. Too much flour and re-rolling results in tough, dry cookies. Using a dark colored cookie sheet may result in over-baked cookies. We recommend using a shiny aluminum cookie sheet. Oven temperatures that are set too high may also result in over-baked cookies. If using a dark-colored cookie sheet, bake the cookies the minimum time listed in the recipe. Use an oven thermometer to verify that the oven temperature registers correctly.

Question 45

What changes do I need to make when baking cookies in a convection oven?

Accepted Answer

The temperature in your recipe should be reduced 25° F. Even when the temperature is lowered by 25° F. you can expect the food to be done 25% faster than the recipe suggests.

Question 46

What's the best frosting for cut-out cookies?

Accepted Answer

If you want an almost translucent glaze that firms up well and gives cut-out cookies a smooth surface, try Powdered Sugar Glaze. However, if you prefer a creamy and satiny white butter frosting, you will enjoy Best Buttercream Frosting, a versatile recipe that can be easily adapted to other flavorings.

Question 47

Why do my cookies spread and become flat after they've been baked?

Accepted Answer

Cookies may spread for a variety of reasons. Make sure that the butter is not too soft before making the dough. Soften butter slightly for easier mixing by removing from refrigerator and letting stand 30 to 45 minutes at room temperature. To soften butter quickly, cut into chunks and allow to it soften at room temperature about 15 minutes. If time is limited, place a stick of cold butter between sheets of waxed paper and hit it with a rolling pin on each side to soften butter. Be sure to cool cookie sheets between batches. A hot cookie sheet can melt the butter before the cookie dough can set. There is no need to grease a cookie sheet unless the recipe indicates to do so. Greasing a cookie sheet when the recipe does not call for it can cause the cookies to spread too much and brown too quickly around the edges. Before baking an entire batch, bake a test cookie to give a good indication of dough condition. If it spreads too much, the dough may be too soft. Try refrigerating dough until well-chilled (1 to 2 hours). If the dough is still too soft, stir in 1 to 2 tablespoons of flour.

Question 48

Why do my Spritz cookies stick to the bottom of the cookie press?

Accepted Answer

The dough may be too soft. Try adding a small amount of flour to the dough, 1 teaspoon at a time. Mix the flour in until the dough is firm but not too stiff. Another reason the cookie dough may stick to the cookie press is that the dough is too warm. You may want to put the dough in the refrigerator for 10 - 15 minutes or less until the dough reaches room temperature (approximately 70° F) and is the proper consistency.

Question 49

Why does my Spritz cookie dough not adhere to the cookie sheet after passing through the cookie pres

Accepted Answer

If the Spritz cookie dough does not adhere to the cookie sheet and release cleanly from the press the cookie sheet may be too warm or there may be excess grease from the last batch of cookies. Cool each cookie sheet to room temperature after baking each sheet of cookies. Wipe excess grease from cooled cookie sheet.

Question 50

Why is it so hard to get my Spritz cookie dough to pass through the cookie press?

Accepted Answer

It is very important that the cookie dough is at room temperature (69 – 70 degrees). Do not chill the cookie dough. Chilling causes the dough to be too firm to pass through the press. If dough is not chilled and still too stiff, you might have too much flour in the dough. Try working in a small amount of softened butter or a small amount of beaten egg to soften the dough so that it will go through the cookie press.

Question 51

Bread Dough

Accepted Answer

Do not freeze dough before baking; it is better to bake the bread and then freeze it. Home freezers are not designed for the quick freezing required for unbaked dough to ensure satisfactory rising and baking.

Question 52

Muffins and Quick Breads

Accepted Answer

Cool muffins or quick breads completely before freezing. If the bread needs to be frosted, wait and frost it after thawing for best results. Place coffee cakes on aluminum foil-wrapped cardboard before wrapping for stability. Double wrap all breads with plastic food wrap and aluminum foil or in airtight, resealable plastic freezer bags to prevent the quick bread from drying out in the freezer. Storage Time: Up to 2 months. Thawing Directions: Unwrap slightly and thaw at room temperature for 2 to 3 hours. Serve at room temperature or reheat, wrapped in aluminum foil, at 350° F. for 15 to 20 minutes.

Question 53

Cakes (Frosted and Unfrosted)

Accepted Answer

Cool an unfrosted cake completely. It is best to freeze a cake unfrosted and frost it after it is thawed completely. Place the layer cake in a plastic cake container or bakery box to prevent crushing. Cakes may also be frosted and then frozen. Place frosted cakes in the freezer to harden the frosting before wrapping. Remove the cake from the freezer. Place the frosted cake in a plastic cake container or bakery box. Label contents and date. Cakes may be filled or frosted with whipped cream or whipped topping before freezing. Frost cake with a buttercream frosting rather than a fluffy frosting. Egg-white frostings and custard fillings do not freeze well. Angel and chiffon cakes are best left in the pan or placed in rigid containers to prevent crushing. Storage Time: Up to 3 months, if unfrosted Up to 2 months, if frosted Thawing Directions: Thaw unfrosted frozen cake at room temperature, covered, for 2 to 3 hours. If frozen cake is frosted, thaw cake loosely covered overnight in the refrigerator.

Question 54

Candy

Accepted Answer

Most candies, such as caramels and fudge, freeze very well. Wrap tightly in plastic food wrap, aluminum foil or place in a tightly covered plastic food container. Label contents and date. Storage Time: Up to 6 months. Thawing Directions: Thaw the wrapped candy at room temperature for 1 to 2 hours.

Question 55

Cheesecakes

Accepted Answer

Freeze a cheesecake after baking. The richer the cheesecake, the better it freezes. Cool the cheesecake completely in the pan. Do not add any topping until serving time. Place the cheesecake on a tray, plate or baking sheet and freeze uncovered for 6 hours. Remove the cheesecake from the freezer; wrap in plastic food wrap and then in aluminum foil or place in a large resealable plastic freezer bag. Storage Time: Up to 3 months. Thawing Directions: Thaw, uncovered, in the refrigerator overnight or at room temperature for 2 to 3 hours.

Question 56

Cookie Dough

Accepted Answer

To have future batches of cookies ready in minutes, drop dough onto cookie sheet and freeze until firm. Remove dough from cookie sheets and double wrap in resealable, plastic freezer bags. Storage Time: Up to 3 months. Thawing Directions: Thaw the dough in the refrigerator until it's just soft enough to use. Place frozen mounds of cookie dough on cookie sheet and follow recipe directions. Baking time may need to be increased.

Question 57

Cookies

Accepted Answer

Most baked cookies freeze very well. Arrange cookies in layers in an airtight plastic container lined with plastic food wrap or aluminum foil. We recommend freezing cookies unfrosted to prevent moisture from collecting between the cookie and the frosting layers, which could create a soggy top surface. Frost and decorate cookies after thawing If you choose to frost cookies before freezing, freeze the cookies on a cookie sheet. Then package the frozen cookies between layers of waxed paper in an airtight plastic food container for longer term storage. Label and date the container. Storage Time: Up to 2 months. Thawing Directions: Thaw cookies in a plastic food container at room temperature. Remove from the container any cookies that should be crisp when thawed. Candy

Question 58

Pre-Baked Pies

Accepted Answer

Freeze a baked pie before wrapping to protect the crust from breaking and to make wrapping easier. Cover the pie with an inverted paper or foil plate as protection for the top of the pie. Place frozen baked pie into a resealable plastic freezer bag. Label contents and date. Storage Time: Up to 4 months, except for baked apple pie. Baked apple pie may become spongy when thawed, if frozen more than 2 weeks. Thawing Directions: Unwrap and thaw at room temperature for 1 hour or bake at 325° F. for 35 to 45 minutes or until warm.

Question 59

Unbaked Pies

Accepted Answer

If your recipe calls for making slits in the top pastry of a double crust pie, wait until the actual baking time to do so. Cover pie with an inverted paper or foil plate to serve as protection for the top of the pie. Place pie into a resealable plastic freezer bag. Label contents and date. Storage Time: Up to 3 months. Thawing Directions: Unwrap, cut slits in the top pastry while still frozen or cold and bake at 425° F. for 15 minutes; then bake at 375°F. for 30 to 40 minutes or until center is bubbly.

Question 60

Yeast Bread

Accepted Answer

Cool the bread completely. Wrap the bread tightly in plastic food wrap or aluminum foil and then place in a resealable plastic freezer bag. Label the contents and date. Storage Time: Up to 2 months. Thawing Directions: Do not remove ice crystals on bread before thawing. Unwrap the bread slightly; thaw the bread for 2 to 3 hours at room temperature. Or, reheat the bread wrapped in aluminum foil at 350° F. for 15 to 20 minutes.

Question 61

How can I prevent the nuts and other “goodies” from sinking into the quick bread batter?

Accepted Answer

Dust the nuts or other recipe additions, such as raisins, with a tablespoon of the flour called for in the recipe before adding to the batter. This helps to keep these ingredients from sinking to the bottom of the bread.

Question 62

What makes a quick bread quick?

Accepted Answer

Quick breads get their speedy name and preparation time from using fast-acting leavening agents like baking powder, baking soda or steam rather than slow-acting yeast. Types of quick breads include muffins, nut bread loaves, biscuits, popovers and cake doughnuts.

Question 63

Why is it important to accurately measure the baking powder or baking soda when baking quick breads

Accepted Answer

Too much baking powder or baking soda can make a quick bread dry and crumbly. But, also the bread can have a bitter aftertaste. If too much leavening is added the batter can over rise and then the bread will “fall.” Too little leavening produces bread with a heavy, gummy texture.

Question 64

Can I freeze muffins and quick breads?

Accepted Answer

Quick breads freeze beautifully so bake and freeze for later enjoyment! Here are some special tips for freezing: Cool your baked goods completely. If the bread should be frosted, wait and frost it just before serving. Place coffee cakes on aluminum foil-wrapped cardboard before wrapping. Double wrap all breads with plastic food wrap and aluminum foil or in airtight, resealable plastic freezer bags. Muffins and quick breads can stay fresh in the freezer for up to two months.

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Candy

Cheesecake

Cookies

Freezing Guidelines

Muffins & Quick Breads

Cooking

Pies

Shipping Homemade Treats

Summer Food Safety Tips

Yeast Breads