I'm baking various things to serve on Christmas Eve and Christmas Day. I can start baking tonight and will have various chunks of time tomorrow, Wednesday, and probably time to bake one thing Christmas morning.
I can't fit them all in the freezer, but have room in the refrigerator and cupboards. My storage containers until service are basically freezer baggies, plastic wrap and heavy duty foil (i.e., no airtight Tupperware, etc.).
I'm not sure of the order in which these should be baked, to ensure freshness, or whether they should be frozen, refrigerated, or neither.
1) Various cookies, mostly butter or sugar recipes. The hardest to store, I think, will be thumbprint cookies with jams and preserves (due to stickiness factor).
2) Genoise base for Baked Alaska.
3) Quick breads for Christmas Dinner. (I *think* those should be baked close to serving, right? Plus, they're...quick.)
4) Yeast bread (French or Italian baguettes) for Christmas Day.
I have a couple of other items I will definitely bake during Christmas Eve day, so I'd like to start getting some of these done if it won't sacrifice quality. Thanks.
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