Thanksgiving is not that far away.  Some of us (I can’t say all) like to plan ahead and prepare a few desserts before the holiday to freeze.  Lots of baked goods can be prepared and tucked away in the freezer, ready when you need them. Here are a few recipe ideas and freezing tips to get you started.

Freezing Tips:

  • Double-wrap baked goods securely and label the outside of the package.
  • Firm up delicate cheesecakes in the freezer first, so you won’t damage them while wrapping.
  • Freeze undecorated cake layers for up to a month. Fill and decorate when completely thawed.
  • Place frozen items in cake carrier to defrost, to prevent them absorbing odors in refrigerator, or thaw baked goods at room temperature.
  • Freeze pies before baking. Nut pies such as pecan pies can be frozen after they are baked.
  • Slice cinnamon rolls and sticky buns and arrange them on a baking sheet. Don’t let the dough rise. Freeze until firm, then store in a heavy-duty freezer bag. The night before baking, arrange rolls on a greased baking sheet or pan, cover with greased plastic wrap, and thaw them overnight in the refrigerator. Let rise at room temperature for an hour or so, until ready to bake.

Here is a favorite recipe for Cranberry Apple Bread that can be prepared ahead and kept in the freezer until the day before Thanksgiving. Prepare the bread batter ahead of time and thaw it out the night before. Just toss it in the oven in the morning and you have fresh breakfast bread. bread

Cranberry Apple Bread

2 cups peeled, cored and chopped apples3/4 cup white sugar 2 tablespoons vegetable oil 1 egg1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1 cup fresh or frozen cranberries 1/2 cup chopped walnuts Directions

  1. Preheat oven to 350 degrees. Lightly grease a 9×5 inch baking pan.
  2. Stir together apples, sugar and oil. Add egg; mix well. In a separate bowl, sift together flour, baking powder, baking soda and cinnamon. Stir flour mixture into wet ingredients, mixing just until dry ingredients are moist. Stir in cranberries and walnuts. Spread batter into prepared pan.
  3. Bake in preheated oven for 35 to 45 minutes, until toothpick inserted into center of loaf comes out clean. Recipe makes 1 – 9×5 inch loaf