Frozen Food Handling Instructions

Cookies

Thaw cookie balls. Preheat oven to 350 (325 for convection)

• Hazelnuttie
  Place on cookie tray and smoosh just a little (cookie will become 1/2 inch wider), bake until golden brown (11-16 min depending on variables)
• Triple Chocolate
  Place on cookie tray and smoosh to 3” diameter bake for 12-14 min (longer if you like it crispy)
• Oatmeal Cran-Coconut
  place on cookie tray and smoosh to 3” diameter bake for 13-14 min make sure it is browning (longer if you like it crispier)
• Molasses Spice
  Smoosh cookie into the spice sugar mix in the bag. you want to flatten the cookie ball into a disk w/ spice sugar on both sides. If you bought a 3 pack they are a large cookie that will be soft in the middle and crispy on the outside if you squish it to 3” diameter ( bake for 12-13 min) . If you bought a 6 pack these are 1/2 size and if you squish them to 1.5” they will be a lil chewy, if you smooth them to 2” they will be crisper. (bake for 9-10 min).
• Lemon Cookies
  Smoosh to 3.5” diameter bake until light browning begins to occur around the edges ( usually 11-13 min). Allow the cookies to cool remove from pan, warm the glaze we provided (in a small glass or ceramic bowl) in the microwave - stir every 5 seconds until it is smooth and runny enough to pour off the side of a spoon, drizzle over your cookies. (If it still seems to thick thin w/ 1 drop of water at a time, it wont take much)
• Rum Raisin
  Place on cookie tray and smoosh to 3” diameter bake for 11-12 min. allow the cookies to cool remove from pan, warm the glaze we provided (in a small glass or ceramic bowl) in the microwave - stir every 5 seconds until it is smooth and runny enough to pour off the side of a spoon, drizzle over your cookies. (If it still seems to thick thin w/ 1 drop of water at a time, it wont take much)

Scones

• DO NOT THAW!
• Preheat oven to 350 (325 for convection)
• Place on double sheet tray, spray with water, and dust with flavored sugar (appropriate for your variety)
• Spray again with water until the sugar is wet.
• Bake to 180 inside and desired color, approx 30-45 min depending on variables.

Pasties

• Preheat oven to 375 (350 for convection)
• Pull pasties from freezer while you preheat your oven only (no longer)
• Brush the pasties w/ egg wash (1 egg scrambled w/ 1/2 c. milk)
• Dust w/ salt and pepper
• Bake to 180 inside, and as golden brown as you like, approx 30-40 min

Soup

Thaw in refrigerator overnight, warm to desired heat.

Salt or add hot sauce as necessary (our soups tend to be a bit slightly under salted, and less spicy than some might like).

Serve with crusty bread!

Quiche

• (Helpful to have a digital kitchen thermometer)
• Bake at 400” for 15 min
• Reduce temperature to 350” for 20 - 30 min or until the custard is 170”
• Allow it to rest about 5 minutes before slicing.

Pate Brise

This package includes 2 packages for ease of thawing. It is enough dough for 1 high sided 10” pan w/ edging and top lattice, it is likely enough for 2, 8” short sided pans, depending on how it is used. It is suitable for sweet or savory usage, please following whatever recipe you are using.

It will last nicely for 2-3 days once thawed. Leftovers can be rolled and cut then covered in sugar and spices, and baked like a thin sugar cookie.

Curry

Thaw in refrigerator overnight, warm to desired heat. Salt as necessary (our curries tend to be slightly under salted). Serve with rice or noodles.

Mac and Cheese (in oven ready pan)

Thaw overnight in the refrigerator (approx 9 hrs).  Preheat oven to 350’ (325 conv) and bake until hot thru and thru - usually 30 min.

OMG Biscuits

• DO NOT THAW!
• 350’ (325’ for convection)

• Place unwrapped, frozen biscuit on a cookie tray
• Brush w/ butter and bake to 180 inside and desired color - approx 40-60
• If it is getting brown faster than you like (while it comes up to temperature internally) mist outside w/ water to slow the browning.

Biscuit Bakes

(Helpful to have a digital kitchen thermometer)

• Preheat oven to 350 (325 for convection)
• Place on frozen desert on a sheet tray, mist with water.
• Bake for 35-45 min for the small, or 45-60 min for large, or (better) until 200’ inside
• Allow to cool for just a few minutes. Warm the glaze we provided (in a small glass or ceramic bowl) in the microwave - stir every 5 seconds until it is smooth and runny enough to pour off the side of a spoon, and drizzle. (If it still seems to thick, thin w/ 1 drop of water at a time, it wont take much)

Sticky Buns or Savory rolls  (in oven ready pan)

• Remove from freezer and observe their size
• Mist w/ water and re-cover loosely (so they are airtight, but have plenty of have room to rise).  Thaw in refrigerator overnight.
• Check first thing in the morning, mist if dough is dry. Let them rise on counter until poofy thru to the middle (keeping them moist). If they are already poofy keep them in the fridge until the oven is ready, otherwise leave out.
• Preheat oven to 350 (325 for convection).
• When they have doubled from their frozen size, spray with water and sprinkle cheese (on savory rolls, not on sticky buns!) and bake until 190 degree inside and desired color.  sticky buns- 10-15 min - savory rolls 15-20 min.  If they are getting brown faster than you like (while it comes up to temperature internally) - mist outside w/ water to slow the browning.
• Sticky Buns: allow them to cool a little while you warm the glaze.  Drizzle and enjoy!

Bread

Think about how you want to use it - sliced, cut in ½, or whole.  Freeze it fresh.  We recommend double bagging in plastic and holding in frozen state for no more than 6 weeks.

For all varieties: to thaw slices, just pull out and let stand until ready for sandwich making, or pop right into the toaster.

Sandwich Breads

If you froze it sliced, pull out desired amount and allow to thaw, or toast directly.

If you froze it whole, unwrap the frozen loaf, and dust off any ice crystals. Cover w/ a clean tea towel and allow to thaw for 1.5 hours before you attempt to slice it. Store it covered and/or refrigerated as you enjoy it thru the week.

Whole Hearth Bread Instructions (Seedy Salt, etc)

For eating over the course of a few days, put the frozen whole loaf into a pre heated (375’) oven for 6 min. (3 min for ½ loaf, place cut side down on a cookie tray)

To eat warm with a meal, put the frozen naked loaf into a pre heated (375’) oven for 12 min just before you plan to serve it. (6 min for ½ loaf- place cut side down on a cookie tray)