ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Alyce...

Misc.

Hi Alyce,

Yes, both those containers are 'freezer friendly'. If you're freezing baked cookies, it's a good idea to freeze them in a single layer on cookie sheets before placing them in the containers. When you place them in the containers, I suggest separating the layers with waxed paper or plastic wrap.

If you click Show Topics at the end of this message and enter: freezing cookies in the search box that appears on the right, you'll find previously shared tips.

Happy Holiday Baking,

Betsy


MsgID: 0044571
Shared by: Betsy at TKL
In reply to: ISO: freezing cookies
Board: Cooking Club at Recipelink.com
  • Read Replies (34)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Welcome Newcomers - Posting Guidelines
  Betsy at TKL
2 Recipe(tried): Swedish Meatballs (Koettbullar)
  Hobbs
3 Recipe: Venison Mincemeat
  Narie/IL
4 Recipe: Hot Mexican Spinach Dip
  Betsy at TKL
5 Recipe(tried): Red Hot Spiced Cider
  Doris/OH
6 Recipe(tried): Mom's Broccoli Casserole
  Sarah
7 ISO: Chicken Broccoli rice cheese mystery
  jack
8 ISO: Masa Harina
  Karen
9 re: Masa Harina
  Betsy at TKL
10 ISO: Meat pate
  Elena in Manila
11 Sweet and Sour Meatballs ala Rose
  Renee
12 ISO: Laura Secord Light Fruitcake
  Isabel Chung
13 ISO: Barbecue Shredded Pork Shoulder
  Debi
14 Recipe(tried): Pulled Pork Sandwiches (using apple juice)
  Marie
15 Tomato Dill Soup and Butter Spread
  Patti
16 ISO: freezing cookies
  Alyce Sprinkle
17 Alyce...
  Betsy at TKL
18 ISO: Help- - I need wheat
  Jim Mori
19 sources for wheat
  carolyn
20 ISO: whole boneless chicken
 
21 ISO: Casserole
  Sandy Johnson, Minn
22 Recipe: Hamburger Crescent Roll Casserole
  Betsy at TKL
23 Thank You: Thanks! I'll try it. sugar/spiceTx (nt)
  Carrie B. L. Mn.
24 ISO: Scones? need a receipe Gresham , Oregon
  Sherry Rock Island,IL
25 Thank You: passion fruit mousse
  tino,long island,ny
26 Culinary cooking video set wanted (nt)
  Kent Hong The
27 Recipe(tried): Clam Dip
  Cindy
28 ISO: chocolate volcano
  Dana, OH
29 ISO: Chicken and spinach roll-ups
  Lindy LeBlanc
30 Recipe(tried): Barbecue Shredded Pork Shoulder
  dee / new jersey
31 ISO: converting measurement
  Sylvia Hernandez
32 Measurement conversions
  Terrie, MD
33 Liquid conversion
  Jeanne/FL
34 ISO: Cookies made with crushed Oreos
 
35 ISO: Outback Steakhouse ?
  Kevin J Gaughan Seattle
ADVERTISEMENT
Random Recipes
  • Homemade Marinated Artichoke Hearts (Italian)
  • HOMEMADE MARINATED ARTICHOKE HEARTS "Marinated home-cooked artichoke hearts bear little resemblance to those found in a jar. They are great looking, fresh tasting and very flavorful. The choke will most likely need to...
  • Chocolate Glaze (Baker's Chocolate, 1952)
  • CHOCOLATE GLAZE 1 square (1 ounce) Baker’s Unsweetened Chocolate 1 tablespoon butter 1 1/2 tablespoons hot milk 1/2 cup sifted confectioners’ sugar Dash of salt...
  • Light Lemon Mousse
  • LIGHT LEMON MOUSSE 3/4 cup sugar 1/2 cup cornstarch 3 cups skim milk 2/3 cup lemon juice 1-1/2 teaspoons grated lemon peel 1/4 teaspoon vanilla extract 2 cups light whipped topping 3 drops yellow food coloring, option...
  • Grape and Blackberry Crisp
  • GRAPE AND BLACKBERRY CRISP FOR THE TOPPING: 1 /2 cup rolled oats, old-fashioned or quick oats 1 1 /4 cups flour 3 /4 cup brown sugar, packed 1 /4 teaspoon salt 1 /2 cup butter 1 teaspoon...
  • Zabar's Black and White Cookies
  • ZABAR'S BLACK AND WHITE COOKIES 1 3/4 cups granulated sugar 1 cup (2 sticks) unsalted butter, softened 4 large eggs 1 cup milk 1/2 teaspoon vanilla extract 1/4 teaspoon lemon extract 2 1/2 cups cake flour 2 1/2 cups a...
  • Russ' Ketchup Dip with Shrimp
  • RUSS' KETCHUP DIP WITH SHRIMP 1 (8 ounce) package cream cheese, room temperature 1/4 cup ketchup (or more to taste) 2 teaspoons horseradish (optional) 1 teaspoon Worcestershire sauce 2 tablespoons minced onions 1 (6 o...
ADVERTISEMENT
  • Slow Cooker Osso Buco
  • SLOW-COOKER OSSO BUCO "There are two tricks to this recipe: browning the veal shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you’d be hard-pressed to disti...
  • Herbed Lamb Kebabs with Toasted Couscous
  • HERBED LAMB KEBABS WITH TOASTED COUSCOUS FOR THE MARINADE: 6 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon dried oregano 1 teaspoon minced garlic 1/2 teaspoon...
  • Charcoal-Grilled Salmon Steaks with Grilled Vegetables
  • CHARCOAL-GRILLED SALMON STEAKS WITH GRILLED VEGETABLES 4 salmon steaks Salt and freshly ground black pepper Olive oil or vegetable oil 2 small zucchini, split lengthwise 2 small yellow crookneck squash, split lengthwi...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Alyce...
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!