Baking & Care Instructions

Instructions

1. Preheat the oven to 350°F. All ovens cook differently, so adjust the temperature as needed.
2. Remove the plastic wrap. Place the quiche on a baking sheet and cover it with aluminum foil.
3. From the freezer: bake at 350°F for about 1 hour and 30 minutes.
   From the fridge (completely thawed): bake at 350°F for about 30–35 minutes.
4. Let the quiche sit for about 15 minutes before removing the foil.

Done when The quiche reaches an internal temperature of 160°F. Enjoy!

Do not consume raw product.

Instructions

1. Preheat the oven to 350°F. Take the scones or biscuits from the freezer and remove the plastic wrap.
2. Spray a baking sheet with non-stick cooking spray. Arrange the scones or biscuits at least an inch away from the sides and from each other. If you have a rack that fits in your sheet pan, use it; it keeps the bottoms from overcooking.
3. Biscuits: brush lightly with buttermilk.
   Scones: in a small bowl, whisk one egg with a fork. Using a pastry brush, lightly brush the tops of the scones with the egg.
4. Bake for 15–20 minutes, or until golden brown. Remove from the oven and cool on a cooling rack.

Tip For lemon scones, we recommend a dusting of powdered sugar!

Do not consume raw product.

Instructions

1. Thaw the cookie dough in the refrigerator for 30 minutes before baking.
2. Preheat the oven to 350°F. Remove the thawed dough from its parchment wrapping. Using a sharp knife, slice the dough into rounds one inch thick.
3. Place the rounds two inches apart on an ungreased or parchment-lined cookie sheet.
4. If desired, sprinkle each cookie before baking:
   • Chocolate Chip with a pinch of flaked French sea salt
   • Ginger Molasses with a pinch of crystallized sugar
   • Peanut Butter with a pinch of flaked French sea salt
5. Bake for 11–16 minutes, or until golden brown. Actual baking time will vary by oven.
6. Cool for 2 minutes before removing from the cookie sheet.

After baking Baked cookies are best enjoyed within 2 days.

Do not consume raw product.

Instructions

1. Preheat the oven to 375°F. All ovens cook differently, so adjust the temperature as needed.
2. Take the pie from the freezer and remove the plastic wrap. Place the frozen pot pie on a sheet pan in case the filling overflows. If needed, use a sharp knife to re-open the vents in the top crust.
3. We recommend whisking an egg with a fork and lightly brushing it over the top crust.
4. Bake until lightly browned and bubbly, approximately 40–60 minutes.
5. Remove from the oven and let cool. After the pie has cooled, enjoy!

Do not consume raw product.

Instructions

1. Preheat the oven to 350°F. Take the pie from the freezer and remove the plastic wrap. Place it on a rimmed baking sheet lined with foil or parchment. If needed, use a sharp knife to re-open the vents in the top crust.
2. Double Crust pies: if desired, whisk one egg and lightly brush the top crust with the egg wash, then sprinkle lightly with granulated sugar.
3. Cover the pie edges with foil or a crust guard. Bake the frozen pie for 1 hour, 45 minutes.
4. Remove the foil and bake approximately 30 minutes more, or until the filling is visibly bubbling. Cover Crumb Top pies with foil if they brown too quickly. Actual baking time will vary by oven.
5. Cool at least 2 hours before cutting, or the pie will be runny.

After baking Enjoy within 3 days; fruit pies can be stored on your countertop. Do not refreeze.

To rewarm If desired, warm your pie for 15–20 minutes at 300°F.

Do not consume raw product.