Will you make food gifts this Christmas?
- Thread starter MissTina
- Start date
Excellent idea for a thread, MissTina! Thankyou!
Yes, we always hand out foodgifts to neighbors and aquaintences that we care about, do business with or just flat out like. This year, close friends will also be added to the food-gift and handmade list. Things have just gotten way too expensive. For one or two people, it's fine...but, any more than that. Sigh. The kids and I, think this is going to be way more fun anyways...and meaningful. We're also giving the headsup, so that noone is suprised come Christmas (we usually give out some good stuff!! Days spent scouring flea-markets & and antique malls for just the "right" item for each person. No more!) Handmade, or food items only! If they don't like it, too bad!
They'll be dropped from my baking & goody list next year. 
We haven't decided what all we are including this year, so I'll have to come back on here when I have more time. I'm eager to see everyone else's ideas, as well.
A yearly staple is chocolate pretzels. Easy to make and inexpensive. You can get a bag at the dollar general store (1 & 1/2 lbs) for a $1.00. Two bricks of dipping chocolate from dollar general or my other local discount...$3.00. This makes ALOT of finished pretzels. We put a generous handful on each goody tray we make up.
Rosettes...mini funnel cakes. Probably the cheapest thing we make. You need a Rosette iron and a fry daddy to do it. Recipe for batter:
1 egg
1 C. milk
1 C. flour
1/4 tsp salt
1 Tblspoon Sugar
Mix well, should be on the runny side (a real loose pancake consistency). Heat up fry daddy, dip iron into oil to get hot. Dab on paper towel and then immerse iron shape about half-way up the iron enough to coat...insert into oil. You can make 100's of these things for less than $5.00. I kid you not. Dust with powdered sugar.
We make up several trays of just these for the holidays....everyone loves them. Folks just don't make them anymore (I grew up around them), and fall for them instantly. They're cute (look like 3" snowflakes) and are lite and yummy.
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I always do "homemade" fudge, and just use the recipe on the back of a brick of baker's chocalate. It's never failed me.
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Rice Crispy bars, of course! Use the recipes on the back of boxes of the cereal. I buy the cheap stuff, and the discount marshmallows. Pretty reasonable to make, just add sprinkly decorations on the top.
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We pour our own chocolate candy & suckers every year. We've accumulated quite a few molds from garage sales & thrift stores. They are fairly cheap newly purchased, so if you don't have any...you should be able to get 3 or 4 for less than $10.00 new. Use the bricks of dipping chocolate (run from $1.50 to $1.67, usually), melt in double boiler and pour into molds. If you're making suckers, just add your sticks and add an extra dollop of chocolate to secure. They're fun, gorgeous looking and a big hit.
Will can come back on here when I have more time.
Can't wait to see what everyone posts!
Yes, we always hand out foodgifts to neighbors and aquaintences that we care about, do business with or just flat out like. This year, close friends will also be added to the food-gift and handmade list. Things have just gotten way too expensive. For one or two people, it's fine...but, any more than that. Sigh. The kids and I, think this is going to be way more fun anyways...and meaningful. We're also giving the headsup, so that noone is suprised come Christmas (we usually give out some good stuff!! Days spent scouring flea-markets & and antique malls for just the "right" item for each person. No more!) Handmade, or food items only! If they don't like it, too bad!
They'll be dropped from my baking & goody list next year. We haven't decided what all we are including this year, so I'll have to come back on here when I have more time. I'm eager to see everyone else's ideas, as well.
A yearly staple is chocolate pretzels. Easy to make and inexpensive. You can get a bag at the dollar general store (1 & 1/2 lbs) for a $1.00. Two bricks of dipping chocolate from dollar general or my other local discount...$3.00. This makes ALOT of finished pretzels. We put a generous handful on each goody tray we make up.
Rosettes...mini funnel cakes. Probably the cheapest thing we make. You need a Rosette iron and a fry daddy to do it. Recipe for batter:
1 egg
1 C. milk
1 C. flour
1/4 tsp salt
1 Tblspoon Sugar
Mix well, should be on the runny side (a real loose pancake consistency). Heat up fry daddy, dip iron into oil to get hot. Dab on paper towel and then immerse iron shape about half-way up the iron enough to coat...insert into oil. You can make 100's of these things for less than $5.00. I kid you not. Dust with powdered sugar.
We make up several trays of just these for the holidays....everyone loves them. Folks just don't make them anymore (I grew up around them), and fall for them instantly. They're cute (look like 3" snowflakes) and are lite and yummy.
--------------
I always do "homemade" fudge, and just use the recipe on the back of a brick of baker's chocalate. It's never failed me.
--------------
Rice Crispy bars, of course! Use the recipes on the back of boxes of the cereal. I buy the cheap stuff, and the discount marshmallows. Pretty reasonable to make, just add sprinkly decorations on the top.
---------------
We pour our own chocolate candy & suckers every year. We've accumulated quite a few molds from garage sales & thrift stores. They are fairly cheap newly purchased, so if you don't have any...you should be able to get 3 or 4 for less than $10.00 new. Use the bricks of dipping chocolate (run from $1.50 to $1.67, usually), melt in double boiler and pour into molds. If you're making suckers, just add your sticks and add an extra dollop of chocolate to secure. They're fun, gorgeous looking and a big hit.
Will can come back on here when I have more time.
Can't wait to see what everyone posts!Nutkin, what's a Rosette iron? We love to make funnel cakes and do it often. I also grew up with them. Yummy!! The little ones sound great to add to gift lists!! (You're my hero this year. )
One year, I made homemade peppermint patties--very quick, easy, and inexpensive! I've since lost the recipe, though, and have yet to find it again. I haven't looked very hard, though.
Hot cocoa mix with dehydrated marshmallows are always a hit.
Homemade salsa, frozen or canned, from summer's harvest is great for those who love heat.
Homemade tortillas.
Homemade breads of varying types.
DH's homemade egg rolls and dipping sauce have been a big hit when we've given those. Not exactly great for shipping, though.
Homemade Reese's PB/chocolate bars (recipe somewhere here).
Just thought of a couple of questions I need to post so going to do that before I forget. Will add more later to this thread when I remember.
)One year, I made homemade peppermint patties--very quick, easy, and inexpensive! I've since lost the recipe, though, and have yet to find it again. I haven't looked very hard, though.
Hot cocoa mix with dehydrated marshmallows are always a hit.
Homemade salsa, frozen or canned, from summer's harvest is great for those who love heat.
Homemade tortillas.
Homemade breads of varying types.
DH's homemade egg rolls and dipping sauce have been a big hit when we've given those. Not exactly great for shipping, though.
Homemade Reese's PB/chocolate bars (recipe somewhere here).
Just thought of a couple of questions I need to post so going to do that before I forget. Will add more later to this thread when I remember.
Butter-Brickle Cookies
Shared with recipegoldmine.com by VA
1/3 cup butter
1 box French vanilla cake mix with pudding
2 eggs
1 teaspoon vanilla extract
1 tablespoon water
1 ½ cups butter brickle bits
1 cup chopped pecans
Heat oven to 350 degrees F. Grease three cookie sheets.
With electric mixer, beat butter until creamy. Add cake mix, eggs, vanilla extract and water. Beat until well-blended. Stir in butter brickle bits and pecans. Dough will be very stiff.
Drop by tablespoon or melon scoop onto prepared cookie sheets. Bake 8 to 10 minutes or until bottoms are beginning to brown. Top will look moist. Let cool in pan until you can move them to racks.
Shared with recipegoldmine.com by VA
1/3 cup butter
1 box French vanilla cake mix with pudding
2 eggs
1 teaspoon vanilla extract
1 tablespoon water
1 ½ cups butter brickle bits
1 cup chopped pecans
Heat oven to 350 degrees F. Grease three cookie sheets.
With electric mixer, beat butter until creamy. Add cake mix, eggs, vanilla extract and water. Beat until well-blended. Stir in butter brickle bits and pecans. Dough will be very stiff.
Drop by tablespoon or melon scoop onto prepared cookie sheets. Bake 8 to 10 minutes or until bottoms are beginning to brown. Top will look moist. Let cool in pan until you can move them to racks.
For those pet gifts.
Doggy Biscuits Mix in a Jar
1 quart wide-mouth canning jar
1 dog biscuit cookie cutter
16 inches pretty ribbon
1 large envelope, with a hole punched in the upper left hand corner
1 cup all-purpose unbleached flour
1 cup whole wheat flour
1/2 cup yellow cornmeal
1/2 cup instant nonfat dry milk powder
1 teaspoon brown or granulated sugar
1/2 teaspoon garlic powder
Pinch of salt
Type baking instructions (see below) on a pretty piece of paper or card and tuck inside the envelope.
In a medium mixing bowl, combine: the flours, cornmeal, milk powder, sugar, garlic powder and salt. Using a funnel, pour dry ingredients into the jar. Close jar tightly. Tie dog biscuit cookie cutter and instruction card around the top of the card with a pretty ribbon.
Doggy Biscuits
Position a rack in the center of the oven. Preheat it to 250 degrees F.
Place Doggy Biscuits mix ingredients in a medium size bowl. Add 1 large egg, 1/2 cup shredded sharp Cheddar cheese, 1/4 cup grated Parmesan cheese, and 1/4 to 1/2 cup (or more) hot chicken broth, beef broth or very hot water. Make a dough that is very heavy, but not sticky. Add more flour or water, 1 teaspoon at a time if dough is too moist (use flour) or too dry (use hot water). Turn out dough onto a floured pastry cloth and knead 8 to 10 times until elastic. Let dough rest for 5 minutes.
Roll out dough 1/2 of an inch thick and cut with a dog-bone shaped cutter. Place cookies close together as they will not spread. Bake for 1 hour.
Rotate the baking trays in the oven (turn tray around 180 degrees F), and bake them another half hour. Cool the cookies in the pan for 1 minute, then transfer to a wire cake rack to cool completely.
Peanut Butter Bowser Biscuits (for doggies)
1 2/3 cup whole wheat flour
1/2 cup soy flour
1/2 teaspoon granulated sugar
1 1/8 teaspoon baking powder
1/2 teaspoon salt
Mix all ingredients and pour into pint jar.
Attached the following instructions to a gift tag:
Peanut Butter Bowser Biscuits
Heat oven to 400 degrees F.
Empty contents of jar into a large bowl. Add 1 cup peanut butter and 3/4 cup milk. Stir until well mixed. Place mixture on floured surface and knead. Roll out dough to 1/4-inch thick. Cut into shapes. Place 1 inch apart on an ungreased baking sheet. Bake for 15 minutes or until lightly browned.
Makes 36 biscuits.
Doggy Biscuits Mix in a Jar
1 quart wide-mouth canning jar
1 dog biscuit cookie cutter
16 inches pretty ribbon
1 large envelope, with a hole punched in the upper left hand corner
1 cup all-purpose unbleached flour
1 cup whole wheat flour
1/2 cup yellow cornmeal
1/2 cup instant nonfat dry milk powder
1 teaspoon brown or granulated sugar
1/2 teaspoon garlic powder
Pinch of salt
Type baking instructions (see below) on a pretty piece of paper or card and tuck inside the envelope.
In a medium mixing bowl, combine: the flours, cornmeal, milk powder, sugar, garlic powder and salt. Using a funnel, pour dry ingredients into the jar. Close jar tightly. Tie dog biscuit cookie cutter and instruction card around the top of the card with a pretty ribbon.
Doggy Biscuits
Position a rack in the center of the oven. Preheat it to 250 degrees F.
Place Doggy Biscuits mix ingredients in a medium size bowl. Add 1 large egg, 1/2 cup shredded sharp Cheddar cheese, 1/4 cup grated Parmesan cheese, and 1/4 to 1/2 cup (or more) hot chicken broth, beef broth or very hot water. Make a dough that is very heavy, but not sticky. Add more flour or water, 1 teaspoon at a time if dough is too moist (use flour) or too dry (use hot water). Turn out dough onto a floured pastry cloth and knead 8 to 10 times until elastic. Let dough rest for 5 minutes.
Roll out dough 1/2 of an inch thick and cut with a dog-bone shaped cutter. Place cookies close together as they will not spread. Bake for 1 hour.
Rotate the baking trays in the oven (turn tray around 180 degrees F), and bake them another half hour. Cool the cookies in the pan for 1 minute, then transfer to a wire cake rack to cool completely.
Peanut Butter Bowser Biscuits (for doggies)
1 2/3 cup whole wheat flour
1/2 cup soy flour
1/2 teaspoon granulated sugar
1 1/8 teaspoon baking powder
1/2 teaspoon salt
Mix all ingredients and pour into pint jar.
Attached the following instructions to a gift tag:
Peanut Butter Bowser Biscuits
Heat oven to 400 degrees F.
Empty contents of jar into a large bowl. Add 1 cup peanut butter and 3/4 cup milk. Stir until well mixed. Place mixture on floured surface and knead. Roll out dough to 1/4-inch thick. Cut into shapes. Place 1 inch apart on an ungreased baking sheet. Bake for 15 minutes or until lightly browned.
Makes 36 biscuits.
Festive Granola in a Jar or Tin
Makes about 14 cups
Cooking oil spray
1/2 cup vegetable oil
1/2 cup pure maple syrup
1 1/2 cups light brown sugar, lightly packed
6 cups quick-cooking or old-fashioned oats (not instant)
2 cups chopped walnuts
1 cup wheat germ
1 cup sweetened, shredded coconut
1 cup raisins
1 cup sweetened dried cranberries or dried cherries
Place the oven racks in the two center positions. Preheat oven to 350 degrees F. Spray two 11 x 17-inch jellyroll pans with cooking oil spray. Set aside.
In a 1-quart microwave-safe bowl, combine the oil, maple syrup and brown sugar. Microwave, uncovered, at high for 3 minutes, or until the sugar starts to melt. Remove from the microwave and whisk until any lumps disappear.
In a 3-quart or larger bowl, combine the oats, walnuts, wheat germ and coconut. Toss to mix well. Pour the syrup mixture over the oat mixture and stir until well-mixed. Spread evenly onto the jellyroll pans.
Place a pan on each oven rack and bake for 10 minutes. Taking note of which pan was on the top rack, remove the pans from the oven, stir the granola, and place the pans back in the oven, rotating to the opposite rack.
Bake for 8 to 10 minutes more, taking care not to over-brown, then remove from oven. Cool in pans for 1 hour, or until granola reaches room temperature. Sprinkle half the raisins and half the dried cranberries over each pan. Mix well.
Store in airtight containers, preferably glass jars or tins, until ready to serve, up to 2 weeks.
Start to finish: 15 minutes preparation time, 20 minutes baking time, 1 hour cooling time.
Makes about 14 cups
Cooking oil spray
1/2 cup vegetable oil
1/2 cup pure maple syrup
1 1/2 cups light brown sugar, lightly packed
6 cups quick-cooking or old-fashioned oats (not instant)
2 cups chopped walnuts
1 cup wheat germ
1 cup sweetened, shredded coconut
1 cup raisins
1 cup sweetened dried cranberries or dried cherries
Place the oven racks in the two center positions. Preheat oven to 350 degrees F. Spray two 11 x 17-inch jellyroll pans with cooking oil spray. Set aside.
In a 1-quart microwave-safe bowl, combine the oil, maple syrup and brown sugar. Microwave, uncovered, at high for 3 minutes, or until the sugar starts to melt. Remove from the microwave and whisk until any lumps disappear.
In a 3-quart or larger bowl, combine the oats, walnuts, wheat germ and coconut. Toss to mix well. Pour the syrup mixture over the oat mixture and stir until well-mixed. Spread evenly onto the jellyroll pans.
Place a pan on each oven rack and bake for 10 minutes. Taking note of which pan was on the top rack, remove the pans from the oven, stir the granola, and place the pans back in the oven, rotating to the opposite rack.
Bake for 8 to 10 minutes more, taking care not to over-brown, then remove from oven. Cool in pans for 1 hour, or until granola reaches room temperature. Sprinkle half the raisins and half the dried cranberries over each pan. Mix well.
Store in airtight containers, preferably glass jars or tins, until ready to serve, up to 2 weeks.
Start to finish: 15 minutes preparation time, 20 minutes baking time, 1 hour cooling time.
Boston Baked Beans Mix in a Jar
2 cups small white pea beans
1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon ground ginger
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
Mix and store in an airtight jar.
Attach the following instructions to a gift tag:
Boston Baked Beans
1 jar Boston Baked Beans mix
2 slices diced bacon
4 3/4 cups water
3/4 cup chopped onion
1 garlic clove, minced
3 tablespoons dark molasses
2 tablespoons mustard
Combine all ingredients in a crockpot or bean pot. Cook on LOW in crockpot for 10 to 12 hours, or at 300 degrees F in oven, stirring occasionally to prevent sticking.
Makes 8 to 10 servings.
2 cups small white pea beans
1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon ground ginger
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
Mix and store in an airtight jar.
Attach the following instructions to a gift tag:
Boston Baked Beans
1 jar Boston Baked Beans mix
2 slices diced bacon
4 3/4 cups water
3/4 cup chopped onion
1 garlic clove, minced
3 tablespoons dark molasses
2 tablespoons mustard
Combine all ingredients in a crockpot or bean pot. Cook on LOW in crockpot for 10 to 12 hours, or at 300 degrees F in oven, stirring occasionally to prevent sticking.
Makes 8 to 10 servings.
Booger....
-Am so sorry that I didn't respond before! Didn't see your question for me. Did a google and found a link that sells the little beggers. (You can get antique/used ones cheaper off ebay....or local antique stores. Got my neighbor lady a set for $5.00 at a local bargain shop.) They come with different attachments, but the large flower one is pretty standard/universal....and our favorite! That's the one that ends up looking like little snowflakes.
All the handles look the same....but, there's getting to be dozens of different shaped irons for them...neat shapes. Martha Stewart even got into it here a while back. My Mom picked me up an adorable Halloween set (which someone stole from me!!!!GRRRR! Which reminds me...I'm on the lookout too! )
Check this out:
http://www.happycookers.com/wc.dll/products/listincat/581.html
Now there's a trick getting it to work for you. When you first get the iron...it isn't "seasoned." When you first dip that hot iron (that you first dipped in the fry-daddy) into your batter...and then stick it back into the oil....the batter isn't going to pull away from the iron. It's going to stick...and stick good. Expect to scrape it off a few times...or a few dozen. Eventually, it will "season"...and you'll get your nifty rosettes. My neighbor called me upset and frantic!! She also wasn't dipping a HOT greased iron into her batter...that just compounded it.
Glad to have converted another person to the wonders of rosettes!
Enjoy!
nut
-Am so sorry that I didn't respond before! Didn't see your question for me. Did a google and found a link that sells the little beggers. (You can get antique/used ones cheaper off ebay....or local antique stores. Got my neighbor lady a set for $5.00 at a local bargain shop.) They come with different attachments, but the large flower one is pretty standard/universal....and our favorite! That's the one that ends up looking like little snowflakes.
All the handles look the same....but, there's getting to be dozens of different shaped irons for them...neat shapes. Martha Stewart even got into it here a while back. My Mom picked me up an adorable Halloween set (which someone stole from me!!!!GRRRR! Which reminds me...I'm on the lookout too!
) Check this out:
http://www.happycookers.com/wc.dll/products/listincat/581.html
Now there's a trick getting it to work for you. When you first get the iron...it isn't "seasoned." When you first dip that hot iron (that you first dipped in the fry-daddy) into your batter...and then stick it back into the oil....the batter isn't going to pull away from the iron. It's going to stick...and stick good. Expect to scrape it off a few times...or a few dozen. Eventually, it will "season"...and you'll get your nifty rosettes.
My neighbor called me upset and frantic!! She also wasn't dipping a HOT greased iron into her batter...that just compounded it.Glad to have converted another person to the wonders of rosettes!
Enjoy!
nut
Hi Booger!
Believe it or not....the batter'll stick to the hot iron. Honest! See...when you set it in the fry daddy for a bit...it heats that iron up to HOT. When you dab it on your towel to get rid of the excess oil...and then immediately dip it into the batter....it's still firey hot. You'll hear a tsssss (sizzle) when you dip it about halfway in that batter. It's grabbing hold of the batter, pretty much.
All you want it to do is coat the underside of that design....when you put it over into the fry-daddy...it immediately starts cooking on the iron. Sometimes you have to flick the edges with a fork to get it to release...but, then it will cook up cute in that shape.
Trust me!!
Believe it or not....the batter'll stick to the hot iron. Honest!
See...when you set it in the fry daddy for a bit...it heats that iron up to HOT. When you dab it on your towel to get rid of the excess oil...and then immediately dip it into the batter....it's still firey hot. You'll hear a tsssss (sizzle) when you dip it about halfway in that batter. It's grabbing hold of the batter, pretty much.All you want it to do is coat the underside of that design....when you put it over into the fry-daddy...it immediately starts cooking on the iron. Sometimes you have to flick the edges with a fork to get it to release...but, then it will cook up cute in that shape.
Trust me!!
ShepInTheValley
Deceased
Yep, Nutkin is right... it works slick, Booger! What's amazing is how GOOD they are... and how easy they are to make. The only thing I hate is the hot oil smell in the house, but that's just a fetish I have. I love how cheap they are to make - and everyone loves them. I use a powdered sugar icing rather than powdered sugar.... but the powdered sugar is easier too.
You dip the iron into the hot oil... shake it to get the excess oil off, then gently place the iron into the batter mix, using caution NOT to completely submerge it... you don't want the batter above the iron design or you're gonna have a mess getting it off (I use a tableknife to coach any off). Just a couple "trial and error" runs and you'll be a pro in no time.
The cookie itself will start cooking and fall off your iron right away. I usually make sure I have a cookie sheet covered with paper toweling to absorb the excess grease when I pull the cookie out of the oil. You have to be on your toes because these cookies cook very fast if the oil's at the right temperature.
I put waxed paper on the table or counter, then cooling racks hold the cooled cookies while I drizzle a powdered sugar icing over them.
***
I've already started baking holiday breads, when time allows. I have mini loaf and mini muffin pans I bake them in. I've already got one batch in the freezer so I'll just have to pull them out to place in gift baskets, along with the cookies, fudge, etc. that I'll make up.
I'll start mixing up some cookie batter and freeze that too so when I'm ready I can just pull it out to thaw and use... giving me a wide variety for the gift baskets.
Yea, thanks MissTina for this thread.
You dip the iron into the hot oil... shake it to get the excess oil off, then gently place the iron into the batter mix, using caution NOT to completely submerge it... you don't want the batter above the iron design or you're gonna have a mess getting it off (I use a tableknife to coach any off). Just a couple "trial and error" runs and you'll be a pro in no time.
The cookie itself will start cooking and fall off your iron right away. I usually make sure I have a cookie sheet covered with paper toweling to absorb the excess grease when I pull the cookie out of the oil. You have to be on your toes because these cookies cook very fast if the oil's at the right temperature.
I put waxed paper on the table or counter, then cooling racks hold the cooled cookies while I drizzle a powdered sugar icing over them.
***
I've already started baking holiday breads, when time allows. I have mini loaf and mini muffin pans I bake them in. I've already got one batch in the freezer so I'll just have to pull them out to place in gift baskets, along with the cookies, fudge, etc. that I'll make up.
I'll start mixing up some cookie batter and freeze that too so when I'm ready I can just pull it out to thaw and use... giving me a wide variety for the gift baskets.
Yea, thanks MissTina for this thread.
ShepInTheValley
The only thing I hate is the hot oil smell in the house, but that's just a fetish I have.
Mee too ShepIn The Valley. I love onion rings but I'm so sick by the time I finish frying them I don't want to eat any!
Nutkin, How do you give the Rosettes out as christmas presents? Are they packaged?
I took most of the weekend off the internet. It's a good thing! I get introuble sometimes on other threads!!!!! I'm much better suited in here!
Getting ready to make pies for Thanksgiving: Coconut, Lemon and Pecan. We'll be celebrating Christmas with some relatives so trying to get all my soaps and bath goodies packaged. Also will try to sell some before Christmas.
My mom is coming back with me, she has Altzheimers. Part of having her here is difficult and part is wonderful. Part is heartbreaking and part is joyful. I'm glad she is still living and still knows me part of the time. I'm sad that all the time spent in the kitchen teaching, loving, and preparing me and my sisters is forgotten. I hope she has fun with me and my daughter in the kitchen getting ready for Christmas.
I've been trying to think of all the wonderful candies we made together in the kitchen. Except all the pecan shelling and getting into trouble for eating the pecans!
Mincemeat candy, I think I remember that. It obviously wasn't my favorite.
In the "fat" days, she used to purchase chocolate from Switzerland to dip EVERYTHING in. My favorite were the pretzels and I continue that today, except ordering chocolate from Switzerland. I like the large rod pretzels then we roll them in sprinkles.
My favorite Christmas baking gift is sugar cookies. I absolutely love gathering all the kids in the kitchen and roll cookies then decorate with icing. My mother always took the time to make them with me.
Of course she made the usual, chocolate covered cherries, fudge, divinity, caramel corn (my favorite), dipped peanut butter balls. Pralines (my first favorite), peanut patties, peanut brittle. If anyone wants any of those recipes let me know. I'm tired and not going to take the time right now to post them all.
I've moved away from baking, cooking, making a lot of different gifts into only making a few specialties.
I make and decorate sugar cookies which look like poinsettias. I usually sell several dozen each Christmas. Since we moved this year I guess I'll get a break.
I usually make frozen fruit salad! My oldest sister and I could eat the whole thing all by ourselves. It's heaven on earth!
Thanks to everyone for their contributions. Gotta go find my doggie bone cookie cutter...can't find that thing anywhere.
Blessings to all especially those traveling this season.
The only thing I hate is the hot oil smell in the house, but that's just a fetish I have.
Mee too ShepIn The Valley. I love onion rings but I'm so sick by the time I finish frying them I don't want to eat any!
Nutkin, How do you give the Rosettes out as christmas presents? Are they packaged?
I took most of the weekend off the internet. It's a good thing! I get introuble sometimes on other threads!!!!! I'm much better suited in here!
Getting ready to make pies for Thanksgiving: Coconut, Lemon and Pecan. We'll be celebrating Christmas with some relatives so trying to get all my soaps and bath goodies packaged. Also will try to sell some before Christmas.
My mom is coming back with me, she has Altzheimers. Part of having her here is difficult and part is wonderful. Part is heartbreaking and part is joyful. I'm glad she is still living and still knows me part of the time. I'm sad that all the time spent in the kitchen teaching, loving, and preparing me and my sisters is forgotten. I hope she has fun with me and my daughter in the kitchen getting ready for Christmas.
I've been trying to think of all the wonderful candies we made together in the kitchen. Except all the pecan shelling and getting into trouble for eating the pecans!
Mincemeat candy, I think I remember that. It obviously wasn't my favorite.
In the "fat" days, she used to purchase chocolate from Switzerland to dip EVERYTHING in. My favorite were the pretzels and I continue that today, except ordering chocolate from Switzerland. I like the large rod pretzels then we roll them in sprinkles.
My favorite Christmas baking gift is sugar cookies. I absolutely love gathering all the kids in the kitchen and roll cookies then decorate with icing. My mother always took the time to make them with me.
Of course she made the usual, chocolate covered cherries, fudge, divinity, caramel corn (my favorite), dipped peanut butter balls. Pralines (my first favorite), peanut patties, peanut brittle. If anyone wants any of those recipes let me know. I'm tired and not going to take the time right now to post them all.
I've moved away from baking, cooking, making a lot of different gifts into only making a few specialties.
I make and decorate sugar cookies which look like poinsettias. I usually sell several dozen each Christmas. Since we moved this year I guess I'll get a break.
I usually make frozen fruit salad! My oldest sister and I could eat the whole thing all by ourselves. It's heaven on earth!
Thanks to everyone for their contributions. Gotta go find my doggie bone cookie cutter...can't find that thing anywhere.
Blessings to all especially those traveling this season.
ShepInTheValley
Deceased
Awww (((((MissTina))))) I know how heartbreaking that can be. Altho my father was diagnosed with Alzheimer's for 2 years, it was actually a liver malfunction... but by then the damage had been done. So I know what you're going through. I'm thankful you have good memories of times past. Treasure the few you will still have with her.
Give us your choc covered peanut butter ball, and caramel corn recipes, would ya?
Do you know where your mother ordered her chocolate from (Company name)?
Give us your choc covered peanut butter ball, and caramel corn recipes, would ya?
Do you know where your mother ordered her chocolate from (Company name)?
I remembered the name almost as soon as I posted a minute ago, it was Maid of Scandinavia but has been changed to Sweet Celebrations Inc. It's now www.sweetc.com/maid.htm Look under imported chocolate and it says lindt is the supplier.
Caramel Corn makes a great present especially for men. I was at WallyWorld today and they have some inexpensive tins that would be great to put it in.
Caramel Corn
8 cups popped popcorn
3/4 C packed brown sugar
65 TBS butter or margarine
3 TBS light corn syrup
1/4 tsp baking soda
1/4 tsp vanilla
Oreheat oven to 300 degrees.
Remove all unpopped kernels from popped corn. Put popcorn into a 17X12X2-inch baking pan. In a 1 1/2 quart saucepan combine sugar, butter or margarine, corn syrup and 1/4 tsp salt. Cook and stir over medium heat till butter melts and mixture comes to boiling. Cook, without stirring, for 5 minutes more. Remove from heat. Stir in baking soda and vanilla. Pour over popcorn; gently stir to coat popcorn. Bake in a 300 degree oven for 15 minutes; stir. Bake 15 minutes more. Remove corn to a large bowl; cool. Makes 8 cups.
I usually multiply this by 3 and make a really large batch.
Peanut Butter Balls
2 c. peanut butter
2 c. powdered sugar
1/2 c. butter
3 1/2 c. Rice Krispies
Mix ingredients. Roll into balls and dip in melted chocolate almond bark. Place on wax paper. (Almond bark can be substituted with semi-sweet chips with 1 TBS shortning.)
Caramel Corn
8 cups popped popcorn
3/4 C packed brown sugar
65 TBS butter or margarine
3 TBS light corn syrup
1/4 tsp baking soda
1/4 tsp vanilla
Oreheat oven to 300 degrees.
Remove all unpopped kernels from popped corn. Put popcorn into a 17X12X2-inch baking pan. In a 1 1/2 quart saucepan combine sugar, butter or margarine, corn syrup and 1/4 tsp salt. Cook and stir over medium heat till butter melts and mixture comes to boiling. Cook, without stirring, for 5 minutes more. Remove from heat. Stir in baking soda and vanilla. Pour over popcorn; gently stir to coat popcorn. Bake in a 300 degree oven for 15 minutes; stir. Bake 15 minutes more. Remove corn to a large bowl; cool. Makes 8 cups.
I usually multiply this by 3 and make a really large batch.
Peanut Butter Balls
2 c. peanut butter
2 c. powdered sugar
1/2 c. butter
3 1/2 c. Rice Krispies
Mix ingredients. Roll into balls and dip in melted chocolate almond bark. Place on wax paper. (Almond bark can be substituted with semi-sweet chips with 1 TBS shortning.)
Vere My Sone
Inactive
honey
jar mixes--especially brownie, would like to find a really good rice soup recipe
homemade jam
(I use the low/no sugar pectin, and instead of water add whatever 100% juice is in the frig--makes some interesting combinations--so i have stuff like fig/berry, or grape/strawberry, kiwi all made without sugar)
fudge with pecans
2/3 cp water
2 T cocoa
2 cps sugar
low boil till coats spoon, or forms a ball in water--whatever your prefered method of testing is
take off heat and add 2 T creamy peanut butter, beat till almost consistency to pour out onto buttered dish-quickly stir in pecans (however many you want) and pour onto dish or plate
probably could also be dropped by spoonfuls onto waxed paper
can also add more cocoa or less peanut butter, if you prefer one more to the other
dd and I did the knitting thing last year (memories of driving the truck, pulling the hay trailor thru the field and knitting while dh loads round bales)
scarves, mittens, hats
she also make pom, pom cat toys
dd and I have also done watercolors (she did a fantastic one for her brother the other year--she took all the old bobbers and neat old stuff out of his tackle box, threw them into a bee lid and did a close up painting, framed it in a 8 x 10 bought with mat frame--it really looked great)
dd wants to be a livestock vet, so I did go ahead and buy her an equine vet book
jar mixes--especially brownie, would like to find a really good rice soup recipe
homemade jam
(I use the low/no sugar pectin, and instead of water add whatever 100% juice is in the frig--makes some interesting combinations--so i have stuff like fig/berry, or grape/strawberry, kiwi all made without sugar)
fudge with pecans
2/3 cp water
2 T cocoa
2 cps sugar
low boil till coats spoon, or forms a ball in water--whatever your prefered method of testing is
take off heat and add 2 T creamy peanut butter, beat till almost consistency to pour out onto buttered dish-quickly stir in pecans (however many you want) and pour onto dish or plate
probably could also be dropped by spoonfuls onto waxed paper
can also add more cocoa or less peanut butter, if you prefer one more to the other
dd and I did the knitting thing last year (memories of driving the truck, pulling the hay trailor thru the field and knitting while dh loads round bales)
scarves, mittens, hats
she also make pom, pom cat toys
dd and I have also done watercolors (she did a fantastic one for her brother the other year--she took all the old bobbers and neat old stuff out of his tackle box, threw them into a bee lid and did a close up painting, framed it in a 8 x 10 bought with mat frame--it really looked great)
dd wants to be a livestock vet, so I did go ahead and buy her an equine vet book
Freeholdfarm
Inactive
Grandma is going to my uncle's place for Christmas (her oldest son), and I don't know of anything he really *needs*, so I'm going to send some chocolate chip cookies for him.
My pastor's wife has celiac disease, as I and my youngest daughter also do, so I'm going to make her a big plateful of gluten-free cookies. If anyone wants recipes, I can post some later, as I'm getting ready to go to work now. But one recipe is easy: one cup peanut butter (I use creamy); one cup sugar; two eggs. I add a half cup of chocolate chips and a half cup of chopped walnuts. Drop by small spoonsful on cookie sheet, and bake twelve minutes at 350 degrees. Eat sparingly, as they are more like candy than cookies.
Kathleen
My pastor's wife has celiac disease, as I and my youngest daughter also do, so I'm going to make her a big plateful of gluten-free cookies. If anyone wants recipes, I can post some later, as I'm getting ready to go to work now. But one recipe is easy: one cup peanut butter (I use creamy); one cup sugar; two eggs. I add a half cup of chocolate chips and a half cup of chopped walnuts. Drop by small spoonsful on cookie sheet, and bake twelve minutes at 350 degrees. Eat sparingly, as they are more like candy than cookies.
Kathleen
ARUBI
Inactive
I grow most of my own herbs. A few years ago I came up with an excellent blend that is great on just about anything, meat, fish, veg., eggs, soups, stews (not desserts ). All my family and friends love it, so at Christmas I package it up in jars for gifts. They all use it so much that 1 jar usually doesn't last 'til the next Christmas, so each yr. I've used larger jars. This yr. I'm using qt. jars.
). All my family and friends love it, so at Christmas I package it up in jars for gifts. They all use it so much that 1 jar usually doesn't last 'til the next Christmas, so each yr. I've used larger jars. This yr. I'm using qt. jars.Vere My Sone
Inactive
ARUBI,
Would you post your blend ingredients?
Would you post your blend ingredients?
ARUBI
Inactive
2-Tbl. basil (I use Italian basil)
2-Tbl. parsley
1-Tbl thyme
1-Tbl. marjoram
1-Tbl. sage
1-tsp. celery seed
1-tsp. powdered garlic
1-tsp savory
1-tsp. black pepper
1-1/2 cups of dried onion bits
6-finely crumbled bay leaves
Opttional;
1-Tbl. sugar
2-Tbl. salt
I started leaving out the last 2 for obvious reasons and often times I had alot more parsley. Try it as a rub on beef or pork, just sear it on. One of my friends likes it so much, she was using it on everything. She sprinkled some in scrambled eggs.....boy does that perk them up . I grow Italian basil, I think it makes a world of difference. If you try it let me know what you think of it?
2-Tbl. parsley
1-Tbl thyme
1-Tbl. marjoram
1-Tbl. sage
1-tsp. celery seed
1-tsp. powdered garlic
1-tsp savory
1-tsp. black pepper
1-1/2 cups of dried onion bits
6-finely crumbled bay leaves
Opttional;
1-Tbl. sugar
2-Tbl. salt
I started leaving out the last 2 for obvious reasons and often times I had alot more parsley. Try it as a rub on beef or pork, just sear it on. One of my friends likes it so much, she was using it on everything. She sprinkled some in scrambled eggs.....boy does that perk them up
. I grow Italian basil, I think it makes a world of difference. If you try it let me know what you think of it?Vere My Sone
Inactive
Thanks ARUBI
sounds good
sounds good