Preparing food ahead of time and freezing it can save time, energy and money. Proper storage of baked goods allows you to get a head-start on holiday food preparations. Foods stored at 0 degrees F longer than the storage times listed here should be safe but may be of less acceptable quality.

Freezing holiday cookies: Always cool cookies completely before storing them in airtight containers designed for food storage. Airtight containers are essential because too much air will make crisp cookies soft and moist cookies stale. Cookies will stay fresh at room temperature for up to two weeks if stored in zip and seal plastic storage bags or moisture and vapor resistant plastic containers.

Stored properly in a freezer at 0 F, cookies and cakes will stay fresh for up to six months. Crisp cookies can be thawed for 15 to 20 minutes in their freezer wrap. Soft cookies can be thawed on a plate.

Separate layers of cookies with waxed or freezer paper or foil to reduce breakage and prevent cookies from sticking together.

Freezing unbaked cookie dough: Plan ahead and freeze unbaked cookie dough. For cutout cookies, roll dough, cut out the shapes and place in a single layer on a cookie sheet until just frozen. Then store in layers separated by waxed paper.

For refrigerator and drop cookies, form the dough into a cylinder and seal with plastic wrap and heavy-duty aluminum foil. When ready to bake, defrost the dough in the refrigerator, slice and bake on a greased cookie sheet. Homemade cookie dough can be frozen for up to six months.

Biscuits, muffins, coffee cake, fruit bread: Prepare as usual (unbaked biscuits will be smaller and less tender. Unbaked muffins likely to have poor texture.). Cool.

Freeze in pan and cover tightly or package in aluminum foil for reheating. Thaw in wrapping at room temperature or heat in pan or foil in 325 to 350 F oven until hot. Storage - biscuits, quick breads: 2-3 months; muffins, 6-12 months.

Yeast rolls, sweet rolls, loaves, coffee cake: Dough may be shaped, placed in pans and frozen or baked before freezing. Cover uncooked bread tightly and freeze before product rises.

For baked bread, cool, then cover pan tightly or place product in foil. For unbaked bread, uncover and let bread rise before baking. Bake at 350 to 375 F.

For baked bread, reheat in pan or foil at 300 F for 15 to 20 minutes. Recommended storage is 3-6 months.

Shortened cakes: Prepare and bake as usual in layers or loaf pan. Cool. Remove from pans and wrap tightly. Loaf cake may be cut to family-size pieces before wrapping. For best results, freeze cake and frosting separately (Fudge frosting and powdered sugar icings made with fat freeze well. Cooked candy-type frostings may stay soft and creamy between layers, but often crack and crumble on outside of cake).

Thaw cake in wrapping at room temperature. Ice and serve. Storage: 2-4 months.

Angel food, chiffon, sponge cakes: Bake thoroughly; cool. Frosted: Freeze before wrapping. Do not use egg white frosting. Unfrosted: Wrap and freeze. Place in container that will prevent crushing. Frosted or filled: Unwrap and thaw in refrigerator.

Unfrosted: Thaw in wrap on rack one to two hours at room temperature. If wrapped in aluminum foil, thaw at 300 F for 15 to 20 minutes. Storage: egg-white cakes, six months; whole-egg cakes, 4-6 months; egg-yolk cakes, two months.

Cupcakes: Make as usual. Cool completely before wrapping, package and thaw at room temperature (about one hour). If unfrosted, thaw in aluminum foil at 300 F for, 10 minutes. Storage: 2-3 months.

For more information on freezing prepared foods (whole meals, meats, casseroles, vegetables, sauces, pies, candies, etc.) go to www.uga.edu/nchfp/publications/uga/FreezingPreparedFoods.pdf.

Source: Freezing Prepared Foods, University of Georgia Cooperative Extension

Debbie Wilburn is county extension agent in family and consumer science with the Hall County Extension. Contact: 770-535-8290.