Gifts From the Kitchen

8/14/2019 Gifts From the Kitchen

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GIFTS FROM THE KITCHEN

Chocolate Candy Spoons

1. Decide on the chocolate you will use.Chocolate chips are quick and easy, as wellas chocolate melts. You can use white, dark,semi-sweet, butterscotch, or milk chocolate.You only need one 12 ounce bag to makeabout 3 dozen chocolate dipped spoons.

2. Buy some heavy duty plastic teaspoons. Ifyou want to really go first class, you can buya nice set of real spoons. It all depends onyour purpose for this venture.

3. You will also need some clear cellophaneand colored ribbon for wrapping yourchocolate covered spoons.

4. Prepare a couple of cookie sheets by covering them with a sheet ofwax paper.

5. Melt chocolate over a double boiler. Or you can place one cup of the

chocolate chips in a glass microwave safe measuring cup. A smallerone will be a lot easier to work with. Melt the chocolates at medium forabout 1 minute. Stir, even if they dont look like they need it. Keep onheating and stirring every 30 seconds until chocolate is melted andsmooth.

You may need to add a teaspoon of shortening to the chocolate to thinit out a bit.

6. Dip the spoons, one at a time, in the melted chocolate completelycoating the bowl of the spoon. For some of your chocolate dipped

spoons you may want to go up the handle slightly, but try to beconsistent. Gently tap the spoon on the side of the measuring cup toremove excess chocolate. Place chocolate dipped spoons on the cookiesheet to cool. Before the melted chocolate hardens on the spoon,sprinkle the spoon with crushed candies, colored sugar or sprinkles, ifdesired. Allow to cool completely. You could drizzle white chocolateetc. across spoons when chocolate is set enough.


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7. Wrap the bowl of the spoon with cellophane and tie it with a prettyribbon.

Candy Spoons

Ingredients:- 34 Average sized peppermint candies- 2 tbs of Corn syrup- 25-30 Heavy plastic spoons

1. Line a jellyroll pan or cookie sheet with waxpaper; spray with cooking spray.

2. Unwrap candies and place in a Ziploc freezer bagcrush until they are broken up into small pieces.You can do this easily with a rolling pin.

3. In a small heavy saucepan, combine crushedcandies and corn syrup over low heat. Stirringfrequently, heat until candies melt. Spoon candyinto bowl of each spoon. Place spoons on prepared

pan with handles on rim and spoons level. Allow candy to harden. Oncethe candies have set wrap in cellophane or store in airtight container.

Yields about 24 spoons.

Two-Tone Peppermint BarkIngredients:

- 12 oz bittersweet chocolate, melted- tsp peppermint extract- 12 oz White chocolate, melted and warm- 2 Tbsp coarsely crushed candy canes or peppermints

1. Line 15-x10-inch (40x25cm) rimmed baking sheet with foil; grease foil.Set aside

2. In bowl, stir bittersweet chocolate with peppermint extract. Spread to 10-

inch (25cm) square on prepared pan. Let stand just until set but not hard,about 15 minutes, 8 minutes in refrigerator.

3. Spread white chocolate over top; sprinkle with candy. Refrigerate untilfirm, about 1 hour. Break into chunks. (If made - ahead: Layer between waxpaper in airtight container and refrigerate for up to 2 weeks)


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Yield: 1 lb

Black N White Pistachio Bark

Ingredients:- 1 C (6 ounces) semisweet chocolate chips- C coarsely chopped pistachios, toasted, divided- 1/3 cup dried cranberries or cherries- 2/3 C vanilla or white chips

1. Line a baking sheet with foil: set aside. In a small microwave-safe bowl,melt chocolate chips; stir until smooth. Stir in C pistachios and cranberriesor cherries. Spread in a thin layer on prepared baking sheet.

2. In a microwave, melt vanilla chips; stir until smooth. Drop by teaspoonfulsover chocolate layer. Cut through with a knife to swirl. Sprinkle with the

remaining pistachios. Chill until firm. Break into pieces. Yield: pound.

* To expose more of the pistachios green; vigorously rub the shelled nuts ina towel before chopping.

Chocolate Milky Way PuddingFor these recipes you will need a mug that is oven proof to be able to cookthe item in the mug. Your mug should fit around 1 1/2 cups of liquid into it.

1. Fill the mug with the mug ingredients that have been placed into anairtight or Ziploc bag and attach the recipe card instructions.

2. Tie the whole mug up with some cellophane or add some curling ribbonsand a bow to finish off this gift

Mug Ingredients:- 1/3 cup of chocolate cake mix (any brand)- 1 fun size Milky Way bar

Tag Instructions:Add 2 tsps of oil1 egg1 tbs of water and mix well, microwave on high for 2 minutes.

Snowman Soup


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Heard you've been so good this yearBut Im not surprised to hear it!As NW winds and rain draw nearYou'll need to warm your spiritSo here's a little snowman soup

Stir with the candy cane stickJust add hot water, sip it slow,And it's sure to do the trick!

- 1 package hot chocolate mix- 10-15 mini marshmallows- 3-5 Hershey Candy Kisses- 1 small candy cane

Rocky Road Minute Fudge

Quick, easy and so delicious!

Ingredients:

- 3 cups chocolate chips- 1 14 oz. can Sweetened Condensed milk (NOT evaporated milk)- 1-teaspoon vanilla extract- 1-cup mini marshmallows- 1-cup broken nuts, walnuts, pecans or hazelnuts

1. Place chocolate chips and Sweetened Condensed milk in a 1 qt.

microwave safe bowl.

2. Microwave 2 minutes on 50% power.

3. Stir and return to oven for 30 seconds more. Checking and stirring every10 seconds until smooth.

4. Stir in vanilla, marshmallows and nuts.

5. Pour into 8-9 foil lined square pan. Chill for 1 hour.

6. Cut into pieces and wrap to preserve freshness.

Candy Bar FudgeIngredients:


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- 6 Snickers candy bars (2.07 ounces each)- 3 cups sugar- 3/4 cup butter- 2/3 cup evaporated milk- 2 cups (12 ounces) semisweet chocolate chips

- 1 jar (7 ounces) marshmallow crme- 1 teaspoon vanilla extract

Directions:

1. Line a 9-in. square pan with foil. Butter the foil and set pan aside. Cutcandy bars into 1/2-in. slices; set aside.

2. In a heavy saucepan, bring sugar, butter and milk to a boil over mediumheat. Cook and stir until a candy thermometer reads 234 (soft-ball stage),about 3 minutes. Remove from the heat. Stir in chocolate chips,marshmallow crme and vanilla until smooth.

3. Pour half into prepared pan. Sprinkle with candy bar slices. Top withremaining chocolate mixture and spread evenly. Let stand at roomtemperature to cool. Lift out of pan and remove foil. Cut intosquares. Yield: 4 pounds (about 7 dozen).

Candy Cane PopcornIngredients:

- 4 quarts popcorn- 2 cups whole nuts (pecans, cashews, peanuts, etc.)

- 3 cups miniature marshmallows- 1 1/2 cups spiced gum drops (omit the black ones)- 1 cup butter- 1 1/3 cups granulated sugar- 1/2 cup light corn syrup- 1 teaspoon vanilla extract

1. Mix popcorn, nuts, marshmallows and gum drops in large bowl. Melt butterin heavy saucepan. Add sugar, corn syrup and bring to a boil. While stirring,simmer for 3 minutes.

2. Add vanilla extract. Blend well. Pour over popcorn. Mix, let stand 2

minutes to cool.3. With wet hands, shape into a cane. Wrap in plastic. Store in a cool place.

Chocolate Cream PopcornIngredients:
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- 2 quarts popped corn

- 1 cup granulated sugar

- 1/2 cup water

- 1/3 cup corn syrup- 1/4 teaspoon salt- 3 tablespoons butter- 1/3 cup chocolate pieces- 1 teaspoon vanilla extract

1. Lightly grease large bowl, and place the popped corn in it.

2. In saucepan, mix sugar, water, corn syrup and salt. Cook over moderateheat to 240 degrees F on a candy thermometer. Add butter; when it ismelted; add chocolate. Stir in vanilla extract. Slowly pour hot syrup over

popped corn, stirring constantly with two forks. Continue stirring until corn iscoated and syrup loses its gloss. When mixture is cool; store in tightlycovered containers.

Jell-O Popcorn BallsIngredients:

- 1 cup light corn syrup- 1 85 g box any flavor gelatin- 1 cup granulated sugar- Salt (optional)

1. Pop 1 C of popcorn (24 C when popped). Put in large bowl or pot and saltto taste. Put gelatin, sugar and syrup into saucepan. Heat and stir todissolve. Bring to a rolling boil. Pour over popcorn. Stir to coat well. Form intoballs buttering hands as needed. Makes 24 balls, 2 inch size. *For variedcolors, use different colors of gelatin.

M&M Peanut Butter PopcornIngredients:

- 10 cups popped popcorn- 1/2 cup plain M&M's- 1 tablespoon butter- 1/2 cup peanut butter- 1/2 cup granulated sugar- 1/4 cup honey- 1/4 cup light corn syrup- 1/2 teaspoon vanilla extract
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1. Put popcorn and candies into large bowl.

2. Grease the sides of a medium-size pan with the butter. Put sugar, honeyand corn syrup in a pan. Set the pan over medium heat. Bring to a full rollingboil. Stir sugar mixture carefully with a large wooden spoon for 3 minutes,then remove pan from heat. Add peanut butter and vanilla extract to hot

syrup, being careful not to let syrup splatter. Stir with a wooden spoon untilpeanut butter is melted and smooth. Pour peanut butter mixture overpopcorn and candies. Mix with 2 large spoons until popcorn is completelycoated. Spoon onto a large pan and spread. Let cool. Break into bite-sizepieces.

Rainbow Popcorn PizzazzIngredients:

- 1 can Sweetened Condensed Milk- 1 small box cherry gelatin (or favorite flavor)- 12 cups unseasoned or lightly salted popcorn

1. Combine sweetened condensed milk and dry gelatin. Cook and stir overmedium-low heat until slightly thickened, about 3 to 4 minutes.

2. Pour milk mixture over popcorn; mix well. Place coated popcorn ontoparchment paper-lined 13 x 9-inch baking pan. Bake in preheated 300degree F oven for 15 to 20 minutes, stirring occasionally.

3. Cool; break into clusters.

Easy Celebration Pretzel Sticks

Makes 28 servings, one pretzel each.

Ingredients:

- 1 tub (7 ounces) BAKER'S Real Dark Semi-Sweet Dipping Chocolate- 28 pretzel rods- Multi-colored sprinkles

1. MELT dipping chocolate as directed on package.

2. DIP pretzels halfway into melted chocolate; scrape off excess chocolate.Coat pretzels lightly with sprinkles. Place in single layer on waxed paper-covered tray.
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3. REFRIGERATE 15 minutes or until chocolate is set. Store in tightly coveredcontainer in refrigerator.

*Special Extra*Also try sprinkling dipped pretzels with BAKER'S ANGEL FLAKE Coconut or

drizzling with melted BAKER'S Premium White Baking Chocolate.

*Variation*For a special holiday treat, prepare as directed substituting large candycanes for the pretzel rods.

Friendship Bag1. In a small, attractive bag, put a penny, a nut, an aspirin, and a lemondrop. Attach a gift tag to the bag which reads:

A Penny for your thoughts.A Nut for all the nutty things we do.An Aspirin for all the headaches I've given you.A Lemon Drop for all of life's sourness that we have helped each otherthrough.And a hug just for you!

Golf Ball Seeds1. Place small colored gum balls in a plastic bag, and attach one of thefollowing poems:

Golf Ball Seeds:You say you've lost too many balls,The course is just too tough!Just plant these little golf ball seeds,And soon you'll have enough!

Golf Ball Seeds:With balls in the water or lost on the courseThis is just what a player needs.To replenish your stash of golf balls,Just make use of these Golf Ball Seeds!

Christmas CrackersThese were popular in France before the middle of the 1800s. The idea is toloosely wrap gold or silver paper around small candies and tie at each endwith ribbon. Two children tug at the ends until the cracker bursts, scatteringthe candies on the floor, where the children scramble to pick them up.
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Gift wrapping paper, gold or silver

- Small candies, individually wrapped- Self-sticking tape, gold, silver or clear

- Brightly colored ribbon, 1/4 to 1/2 inch wide- Pencil- Ruler- Scissors

1. Start with about 12 candies and a sheet of paper 10 x 6 inches. Overlap1/2 inch on the two 10-inch edges, and hold the edges together with eithermatching tape or clear tape.

2. Slip the candies through one end so they are in the middle. Twist each endof the paper, 3 inches in from each end.

3.Tie at each twist with ribbon, knotting before tying a bow. Open each endso it flares outward, and push inward on the twisted part so the center puffsup. Candies should rattle inside the puffed center section.

To break the paper crackers, each child holds a twisted end, then tugs andshakes the cracker until the paper breaks, spilling the candies.

NOTE: You can adapt these for any occasion during the year - birthdayparties, Easter, Valentine's Day, etc.

Magic Leprechaun Powder

Buy a box of instant pistachio pudding. Pour pudding into a clear decorativecontainer or bag. Attach the following poem using gold ribbon.

1. Magic Leprechaun Powder filled with gold

2. Add a little milk (4 cups) icy cold

3. Give it a stir and watch the surprise

4. Presto! It changes right before your eyes!

Yummy Finger PaintIngredients:

- 1 bx. (5.1 ounce) of vanilla instant pudding mix- 2 cups of milk- food coloring
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- heavy paper- small bowls- spoon

Fool-proof formula

1. Mix pudding with the milk2. Divide the pudding into small bowls and add food coloring to whatevercolors you want.

3. Spread heavy paper on surface and finger paint!

Cupid's Raspberry Jell-O CookiesIngredients:

- 1/2 cup shortening- 1/4 cup butter or margarine- 1 cup granulated sugar- 1 (3 ounce) box raspberry Jell-O- 2 eggs- 1 tablespoon vanilla extract- 2 1/2 cups flour- 1 tablespoon baking powder- 1 teaspoon salt

1. Heat oven to 400 degrees F.

2. Using electric mixer and large bowl, combine shortening, butter ormargarine, sugar, Jell-O, eggs and vanilla extract. Mix until very creamy,then add flour, baking powder and salt. Dough will be extra thick, but mixthoroughly. Roll dough into small balls. Place on ungreased cookie sheet.Flatten each ball with the bottom of a glass covered with sugar. Bake for 5 to6 minutes. Do not over bake. Cookies should not be brown on edges. * Canuse any flavor of jell-o.

Makes 4 dozen.

Gingerbread BrowniesIngredients:

- 1-1/2 cups all-purpose flour

- 1 cup sugar- 1/4 cup unsweetened cocoa powder- 1 teaspoon ground ginger- 1 teaspoon ground cinnamon
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- 1/2 teaspoon baking soda- 1/2 teaspoon ground cloves- 1/4 cup butter, melted- 1/3 cup molasses- 2 eggs

- Powdered sugar

Directions

1. Preheat oven to 350 degree F. In a large mixing bowl combine flour,

sugar, cocoa powder, ginger, cinnamon, baking soda, and cloves. Combine

melted butter, molasses, and eggs. Add to flour mixture, stirring until

thoroughly combined. Do not beat (the batter will be thick).

2. Spread batter in a greased 13x9x2-inch baking pan. Bake for 20

minutes or until center is softly firm. Do not over bake. Cool on wire rack.

Dust with powdered sugar. Cut into squares. Makes 24 brownies.

Chocolate DippedBrowniesIngredients:

- 3/4 cup sugar- 1/3 cup butter, cubed- 2 tablespoons water- 4 cups (24 ounces) semisweetchocolate chips, divided- 1 teaspoon vanilla extract- 2 eggs- 3/4 cup all-purpose flour- 1/2 teaspoon salt- 1/4 teaspoon baking soda- 2 tablespoons shortening- Chopped pecans, jimmies and/ornonpareils, optional

Directions:

1. In a large saucepan, bring the sugar, butter and water to a boil overmedium heat. Remove from the heat; stir in 1 cup chocolate chips and

vanilla until smooth. Cool for 5 minutes. Add eggs, one at a time, beating

well after each addition. Combine the flour, salt and baking soda; stir into

chocolate mixture. Stir in 1 cup chocolate chips.

2. Pour into a greased 9-in. square baking pan. Bake at 325 for 35
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minutes or until set. Cool completely on a wire rack. Place in the freezer

for 30-40 minutes or until firm (do not freeze completely). Cut into bars.

3. In a microwave-safe bowl, melt remaining chips with shortening; stir

until smooth. Using a small fork, dip brownies to completely coat; shake

off excess. Place on waxed paper-lined baking sheets. Sprinkle with

pecans, jimmies and/or nonpareils if desired. Let stand until set. Store in

an airtight container. Yield: 3 dozen.

Chocolate Chip Cookie DunkersIngredients:

- 1/4 cup butter, softened

- 1/4 cup shortening- 1/2 cup packed brown sugar- 1/4 cup granulated sugar- 1/4 teaspoon baking soda- 1 egg- 1 teaspoon vanilla- 1-1/4 cups all-purpose flour- 1/2 cup miniature semisweet chocolate pieces- 1/2 cup chopped walnuts, pecans, or hazelnuts(filberts) (optional)- 6 ounces semisweet chocolate, chopped-1 tablespoon shorteningDirections

1. Preheat oven to 350F. Line a 9x9x2-inch baking pan with foil, allowing

edges to hang over sides of pan; set pan aside.

2. Beat butter and 1/4 cup shortening in a medium bowl with an electric

mixer on medium speed for 30 seconds. Add brown sugar, granulated

sugar, and baking soda. Beat until combined, scraping sides of bowl

occasionally. Beat in egg and vanilla until combined. Beat in as much of

the flour as you can with the mixer. Stir in any remaining flour. Stir in

miniature semisweet chocolate pieces and, if desired, nuts.

3. Press dough evenly onto bottom of prepared baking pan. Bake in

preheated oven for 25 to 30 minutes or until crust is evenly golden brown

and center is set. Cool in pan on a wire rack for 1 hour. Reduce oven

temperature to 325F.
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4. Use foil to lift baked mixture out of pan. Transfer cookie to a cutting

board; remove foil. Cut baked mixture into 9x1/2-inch slices using a

serrated knife. Place slices, cut sides down, 1 inch apart on an ungreased

cookie sheet. Bake in 325F oven about 20 minutes or until crisp, turning

carefully halfway through baking time. Cool completely on the cookie

sheet on a wire rack. Trim ends, if desired.

5. Microwave chopped chocolate and 1 tablespoon shortening in a small

microwave-safe bowl on 50 percent power (medium) for 2 to 3 minutes or

until melted and smooth, stirring twice. Brush or spread one end of each

cookie stick with melted chocolate mixture; let excess drip down sides of

cookie. Place cookies on parchment paper or waxed paper; let stand about

1 hour or until set. Makes 18 cookies.

6. To store: Place cookies in layers separated by waxed paper in an

airtight container; cover. Store at room temperature for up to 3 days, orfreeze for up to 3 months. Thaw cookies, if frozen, before serving.

Flourless Peanut Butter CookiesIngredients:

- 1 egg, beaten- 1 cup sugar- 1 cup Creamy Peanut Butter

Directions:

1. In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place

on an ungreased baking sheet; Press a Hersheys kiss into each cookie.

2. Bake at 350 for about 18 minutes. Remove to a wire rack to

cool. Yield: 2 dozen.

Tender Sugar CookiesIngredients:

- 1 cup butter, softened

- 1-1/4 cups sugar


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- 1 teaspoon baking powder- 1/4 teaspoon salt- 1 egg- 1 teaspoon vanilla- 2-1/4 cups all-purpose flour

Directions1. Beat butter in a large bowl with an electric mixer on medium to high

speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt.

Beat until combined, scraping side of bowl occasionally. Beat in egg and

vanilla until combined. Beat in as much flour as

you can with the mixer. Stir in any remaining

flour. If necessary, cover and chill dough in the

refrigerator for 30 to 60 minutes or until dough is

easy to handle.

2. Preheat oven to 300F. Shape dough into 1-inchballs. Roll balls in the remaining 1/4 cup sugar.

Place 2 inches apart on ungreased cookie sheets.

Bake in preheated about 15 minutes or until tops

are slightly crackled and sides are set (do not let

edges brown). Transfer cookies to wire racks and let cool. Makes about 60

cookies.

3. Tip: For a colorful platter of cookies, roll the dough balls in different

colored sugars instead of the white granulated sugar.

4. To store: Place cookies in layers separated by pieces of waxed paper inan airtight container; cover. Store at room temperature for up to 3 days

or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Variations; Add 2 Tbs. Cocoa powder and 2 Tbs. less flour. Substitute

vanilla for other flavors. Add a few drops of food coloring.

Smiling Sugar Cookies

Ingredients:- 1/2 cup butter, softened- 1/2 cup sugar- 1/2 cup packed brown sugar- 1 egg- 1/3 cup milk- 2 teaspoons vanilla extract- 3 cups all-purpose flour


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- 2 teaspoons cream of tartar- 1 teaspoon baking soda- 1/2 teaspoon salt- About 24 Popsicle sticks- 1 cup vanilla frosting

- Red, blue and green paste food coloring- Assorted small candies

Directions:

1. In a large mixing bowl, cream the butter and sugars until light and

fluffy. Beat in the egg, milk and vanilla. Combine the flour, cream of tartar,

baking soda and salt; gradually add to creamed mixture and mix well. Roll

dough into 1-1/2-in. balls; insert a Popsicle stick in the center of each.

2. Place 2 in. apart on lightly greased baking sheets; flatten slightly. Bake

at 375 for 8-10 minutes or until lightly browned. Remove to wire racks to

cool.

3. Divide frosting among three bowls; tint as desired. Place each color of

frosting in a resalable plastic bag; cut a small hole in a corner of bag. Pipe

hair and mouths onto cookies; use a dab of frosting to attach small

candies for eyes. Let dry for at least 30 minutes. Yield: about 2 dozen.

Strawberry Shortbread

Ingredients:- 2 tablespoons strawberry preserves

- 2 cups of butter, softened

- teaspoon almond extract

- 2 2/3 cups of all-purpose flour

- cup of granulated sugar

- 1/8 teaspoon of salt

- strawberry glaze

- coarse sugar (optional)

1. Snip any larger pieces of fruit in the strawberry preserves. Beat butter,

strawberry preserves, and almond extract in a large bowl with an electric

mixer on medium speed until well combined. Transfer butter mixture to a

sheet of plastic wrap; shape mixture into a 6-long log. Wrap and freeze for 1

to 2 hours or until firm.


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2. Preheat oven to 325F. Stir together flour, granulated sugar, and salt in a

large bowl. Add butter mixture, breaking or cutting log if necessary to fit in

bowl. Cut butter mixture into flour mixture with a pastry blender until

mixture starts to cling together. Knead dough until smooth; form dough into

ball.

3. Divide dough in half. Roll each portion of dough to a - inch thickness on

a lightly floured surface. Cut out dough rounds with a scalloped 1 - to

2/inch cookie cutter. Place cutouts 1 inch apart on ungreased cookie sheets.

4. Bake in a preheated oven for 12 to 16 minutes, or until edges just start to

brown. Transfer cookies to wire racks, and cool completely. Spread tops of

cookies with strawberry glaze; if desired, sprinkle with coarse sugar. Let

stand until set. Makes about fifty-four 2-inch cookies, or seventy-six 1 -

inch cookies.

Strawberry Glaze: Microwave 1 tablespoon strawberry preserves in a

medium microwave-safe bowl on 50% power (medium) for thirty seconds or

until melted; snip any large pieces in the preserves. Stir in 2 cups powdered

sugar and 1 tablespoon milk using a wire whisk. Stir in enough additional

milk, 1 teaspoon at a time, right now to make a smooth glaze of spreading

consistency. Makes about 2/3 cup.

To Store: Place cookies in layers separated by pieces of wax paper in an

airtight container; cover. Store at room temperature for up to three days, or

freeze for up to 3 months.

Holiday HermitsYou can replace the pistachios with chopped walnuts, almonds or pecans,

and the cranberries with Thompson or golden raisins. To expose more of the

pistachio's green, vigorously rub the shelled nuts in a towel before chopping.

Servings: 36 cookies

Ingredients:

- 1-1/2 cups (375 mL) all-purpose flour- 1/2 tsp (2 mL) each baking powder, cinnamon and nutmeg- 1/4 tsp (1 mL) each ground allspice and cloves- 1/4 tsp (1 mL) each baking soda and salt- 3/4 cup (175 mL) granulated sugar
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- 1-1/2 cups (375 mL) dried cranberries- 1-1/2 cups (375 mL) chopped pistachios

Preparation:

1. In 4-cup (1 L) jar and using funnel, layer flour, baking powder, cinnamon,

nutmeg, allspice, cloves, baking soda, salt and sugar. Top with cranberries

and pistachios. Seal and store in cool spot for up to 1 month.

2. For Gift Card: Line rimless baking sheets with parchment paper or grease;

set aside.

3. Place sieve over large bowl; sift ingredients into bowl, setting cranberries

and nuts aside.

4. In separate bowl, beat together 2/3 cup (150 mL) soft butter, 1 egg, 2 tbsp

(25 mL) 10% cream and 1 tsp (5 mL) vanilla (mixture will not cometogether). Scrape over dry ingredients, stirring until almost blended. Add

cranberries and nuts; mix, with hands if necessary to make soft dough.

5. Drop by rounded 1 tbsp (15 mL) onto pans. Bake in centre of 350F

(180C) oven until slightly darkened on bottom, 12 to 15 minutes.

6. Let cool on pan for 5 minutes; transfer to rack and let cool completely.

(Make-ahead: Store layered between waxed paper in airtight container for up

to 5 days or freeze for up to 1 month.)

Gingerbread MenIngredients:

- 1/2 cup plus 1 tablespoon shortening- 1/2 cup brown sugar- 2 eggs- 1 small box butterscotch instant pudding mix

- 1 1/2 cups flour- 1 1/2 teaspoons ginger- 1/2 teaspoon cinnamon- 1/2 teaspoon baking soda

1. Cream the shortening and sugar, add eggs and mix well.

2. Add dry pudding mix and flour and spices. Mix well.
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3. Roll the dough to about 1/4 inch thick and cut with a gingerbread mancookie cutter.

4. Bake on greased cookie sheet for 10 to 12 minutes at 350 degrees F.

Chocolate Holiday BearsMakes: 16

Ingredients:

- 3/4 cup butter, softened

- 3/4 cup packed brown sugar

- 1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding

- 1 egg

- 1-3/4 cups flour

- 1 tsp. baking soda

- 1 tsp. ground cinnamon

1. HEAT oven to 350F. Beat butter,sugar, dry pudding mix and egg inlarge bowl with mixer until blended.Mix remaining ingredients. Graduallyadd to pudding mixture, beating wellafter each addition. Shape into ball.Refrigerate 30 min.

2. PLACE dough between 2 sheets ofparchment paper; roll to 1/4-inchthickness. Cut into shapes with 4-inchbear-shaped cookie cutter. (Or any

shape you want) Place, 2 inches apart, on greased baking sheets. Reroll

scraps and use to cut additional cookies.3. BAKE 12 to 14 min. or until slightly firm. Let stand on baking sheets 3 min.Remove to wire racks; cool completely.

*Special Extra*

Decorate cookies with Jet-Puffed Miniature Marshmallows, small candies,

nuts and/or sprinkles, using melted Baker's Semi-Sweet Chocolate for the


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- tsp baking soda- tsp cream of tartar- 1/8 tsp salt- C chopped pecans- Melted milk chocolate

- In large bowl combine first 7 ingredients and mix well.- Mix dry ingredient except nuts in a separate bowl. Add to first mixture.-Stir in pecans.

1. Shape into 1 inch balls, roll in sugar and place 2 inches apart onungreased cookie sheet.

2. Bake at 375 for 10 12 minutes or until edges are very light goldenbrown.

3. Remove from cookie sheet and drizzle with melted chocolate.

Makes 4 4 dozen cookies

Robinhood.ca pinwheel lollipops

Raspberry Meringue KissesIngredients:

- 3 egg whites- 1/8 teaspoon salt- 3 1/2 tablespoons raspberry gelatin- 3/4 cup granulated sugar
http://www.robinhood.ca/recipe.details.asp?rid=887&prcid=7


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- 1 teaspoon vinegar- 1 cup miniature chocolate chips

1. Beat egg whites with salt until foamy. Add raspberry gelatin and sugargradually, beating until stiff peaks form and sugar is dissolved. Mix invinegar; fold in chocolate chips. Drop from teaspoon onto ungreased cookie

sheet covered with brown paper.2. Bake at 250 degrees F for 25 minutes. Turn oven off; leave cookies inoven another 20 minutes.

Makes about 9 dozen cookies.

* Another way to make meringues (using a regular recipie);

- Fit pastry bag with 1/4-inch (5 mm) plain tip. Using small clean paintbrushor cotton swabs, brush inside of bag with 2 stripes of red food coloringopposite each other.

- Spoon meringue into bag. Pipe 1-inch (2.5 cm) kisses on prepared sheets,1 inch (2.5 cm) apart.

*Tip* For red- and green-striped kisses, add two green stripes of food coloringadjacent to red food coloring.

Ranch Dressing and Dip MixThis versatile mix can be used to make a dressing for salads, a dip for freshveggies, or topping for baked potatoes.

Ingredients:- 1 1/2 tablespoons dried parsley- 1/2 tablespoon dried chives- 1/4 tablespoon dried tarragon- 1/2 tablespoon lemon pepper- 1 tablespoon salt- 1/4 tablespoon oregano- 1/2 tablespoon garlic powder

1. In a medium bowl, combine all the ingredients. Store in an airtightcontainer.

2. Fill a large mason jar with any type of snacks for dipping (small snackcrackers, pretzels, breadsticks, etc.). Attach package of dip mix to jar anddecorate for gift-giving.

Ranch Dressing

Makes 1 cup

Ingredients:
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- 1/2 cup mayonnaise- 1/2 cup buttermilk- 1 tablespoon Ranch Dressing and Dip Mix

In a large bowl whisk together the mayonnaise, buttermilk and dressing anddip mix. Refrigerate for one hour before serving.

Ranch Dip

Makes 2 cups

Ingredients:

- 2 tablespoons Ranch Dressing and Dip Mix- 1 cup mayonnaise or low-fat mayonnaise- 1 cup sour cream or low-fat yogurt

Combine the Ranch Dressing and Dip Mix with mayonnaise and sour cream.

Refrigerate for 2 hours before serving with raw vegetables

, or as a topping for baked potatoes.

PICO de GalloIngredients:

- 3 C Diced grape or cherry tomatoes- C finely diced white or red onion- C chopped fresh coriander- 2Tbs lime juice- 1Tbs minced jalapeno pepper- tsp salt

1. In bowl, stir together all ingredients. Let stand for 30 minutes. Can bemade ahead and refrigerated for up to 12 hours.

Yield: 3 Cups

Mexican Hot Chocolate Mix in a JarIngredients:

- 1 cup light brown sugar- 3/4 teaspoon ground cinnamon- 1 1/2 teaspoons powdered vanilla
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- 1/2 cup cocoa- 2 1/2 cups instant skim milk powder

- 1/4tsp salt

1. Combine and blend ingredients in a small bowl. Place in an airtight jar.2. Attach these instructions to the jar:

3. Mexican Hot Chocolate

Serves 6

- 3 cups water- Mexican Hot Chocolate Mix (to taste)- Cinnamon sticks for garnish

Heat the water to boiling and add the Mexican Hot Chocolate Mix. Stir with awhisk until the mixture is smooth. Garnish with cinnamon sticks.

For a frothier hot chocolate, mix in a blender.

Holiday SugarsSpoon any of these aromatic sugars over a favorite fruit, stir them into

whipped cream or rice pudding, add them to baking, stir them into yogurt

or anywhere sweetness and flavor take top priority.

Servings: 2 cups (500 mL)

Ingredients:

- 2 cups (500 mL) granulated sugar

- 1/4 cup (50 mL) chopped orange rind

Preparation:

1. Orange sugar: In food processor, whirl sugar with orange rind until orange

rind is almost blended into sugar.

2. Spread on large rimmed baking sheet; let dry for 24 hours, stirring

occasionally. Crumble, then press through sieve. Pack into airtight jars,

adding a strip or two of lemon or lime rind along side of jar.

Additional Information

Variations

Ginger Sugar: Replace orange rind with 1/4 cup (50 mL) chopped gingerroot.

To jars, add crystallized ginger slices.
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Vanilla Sugar: Omit orange rind. Slit 1 vanilla bean lengthwise; scrape out

seeds. Whiz seeds with sugar; do not strain. Pack into jars with strip of

vanilla pod.

Life Savers Candy Cane Ornament1. PREHEAT oven to 325F. Cover baking sheet with parchment paper or foil.Cut a 1-1/2-inch piece of a plastic drinking straw; set aside to make hole inornament.

2. ARRANGE Unwrap and arrange 7 (individually wrapped) life savers 5 flavorhard candies ( sold in bag ) on paper into 6-inch candy cane shape,alternating cherry and pineapple flavors.

3. BAKE 4 or until candies are melted. Remove from oven. Make a hole,

about 1/2 inch from the top, by pressing the drinking straw piece intoornament, leaving in place until candy is somewhat cooled. Pull straw out.You may need to use a sharp knife to cut around hole.

4. COOL completely before removing ornament from paper. Thread a 6- to8-inch piece of yarn, ribbon or shoestring licorice into the hole to hang theornament.

TIPS:

Prepare only one ornament at a time on each baking sheet. Since the candies melt

at different rates, baking more than one at a time could cause some ornaments to

over-bake.

FOOD FACTS:

This recipe was tested using ring-shaped hard candies that are sold in a bag. Due to

their larger size they are NOT interchangeable with ring-shaped hard candies sold in

a roll.

Kraftcanada.com has a few other ornament recipes on it, search for life savers.

Banana Split BreadIngredients:

- 2/3 cup shortening- 1-1/4 cups sugar- 4 eggs- 3-1/2 cups all-purpose flour- 2-1/2 teaspoons baking powder- 1 teaspoon baking soda


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- 1/2 teaspoon salt- 1-1/2 cups mashed ripe bananas (about 4 medium)-2 cans (8 ounces each) crushed pineapple, drained- 2 cups (12 ounces) semisweet chocolate chips- 1 jar (10 ounces) red maraschino cherries, chopped and well drained

- 1 cup chopped walnutsDirections:

1. In a large mixing bowl, cream shortening and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Combine the flour,

baking powder, baking soda and salt; add to creamed mixture alternately

with bananas and pineapple. Fold in the chocolate chips, cherries and

walnuts.

2. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350 for 60-65

minutes or until a toothpick inserted near the center comes out clean. Coolfor 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16

slices each). Editor's Note: Four 5-3/4-in. x 3-in. x 2-in. loaf pans may be

used; bake for 50-55 minutes.

Simply the Best Pancake SyrupIngredients:

- 3 cups brown sugar (one 1-pound box)- 1 1/2 cups boiling water- 1 or 2 cinnamon sticks, broken- 1 teaspoon whole allspice- 1/2 teaspoon whole cloves- Zest of one orange or one lemon- 1 teaspoon maple extract (optional)- 1/4 teaspoon almond extract

Mix brown sugar and water together. Add whole spices and citrus zest. Coverand let steep for several hours. Taste to see if spicy enough and, if so, straininto a container with a cover. Stir in maple and almond extracts. Store in therefrigerator.

GIFTS FROM THE KITCHEN PART 2
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THEME BASKETS Movie ( popcorn bowl, seeds, gourmet popcorn, spices, DVD, licorice, gift

certificate, pop, M&Ms, chips, etc. Dollarama has great plastic popcorn tubs,large and individual. The Happy Cooker, London Drugs and Superstore have

ceramic ones. A large bowl or basket can also be used)

Hockey (Flag, hockey puck cookies or Rice Krispie pucks, snacks,

noisemaker, tickets, hockey cards, T-shirt, etc. Laura Secord has hockey puck

treats right now)

Bridal shower (small kitchen tools and/or gadgets, apron and kitchen linens

, recipe books, specialty cooking ingredients. Base of gift could be a cauldron,

casserole dish, bread pan, etc.)

Cookie decoration kit ( baked cookies, icing, colored sugars, assorted

sprinkles, knife, spoon, candies, cute plate, etc)

Corn bust (Corn on the cob, gourmet butters, corn dishes, cute napkins, corn

on the cob skewers or handles for cobs, salt & pepper set,etc.)

Mexican (Recipe and some of the ingredients or the recipe already made. A

fun serving dish can be base of your gift)

Halloween (Decorations, theme dishes, spooky video, homemade treats.

Instead of basket filler you could use a scrunched up spooky cloth as your

base. They can always be found at Halloween at Superstore, Wal-Mart and

some dollar stores.)

Tooth fairy ( A book, something fun to put tooth in, wings, figurine, apple to

help tooth fall out , pixie dust to sprinkle on front lawn to make sure fairy

knows when tooth has fallen out) Salad (Include salad ingredients like gourmet dressings, salad toppers, etc.

Place in a great bowl or basket, you could even include salad utensils)

Pasta ( Make recipe, give in a nice dish and include the recipe. you could

also just give some of the recipe ingredients in a nice dish and include the

recipe)

Birthday (Treats, balloons, gift, sparklers, fun candles, happy birthday sign,

etc. You could include a historical list of things that have happened on a

persons birthday and/or year of birth, such as the invention of the wheel,

etc)

To better show off items and to make them more visible, fill bottom of

basket/ container with scrunched up tissue paper. Then add shredded

paper/filler. This way you will use less of it.

Shred double sided scrapbook paper for basket filler( Michaels also has lots of

colors of basket filler)


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Measure clear basket wrap for desired basket /item to be wrapped and

decorate using rubber stamps and desired color of ink. Let dry and wrap your

basket/item with the stamped side in

Safeway floral has some nice containers and baskets

Use Christmas ornaments, cinnamon sticks, etc to embellish gifts

PRESENTATION IDEAS Paper bags ( tissue & cellophane sticking out of top, roll rim down twice, tie

up with bow, can also be stamped before filling them. Use orange bags,

decorate front as a Jack-o-lantern, fill with treats and tie up top leaving about

an inch from the top and coil a green pipe cleaner around as a stem. Tie

Halloween ribbon onto base of stem)

Chinese takeout boxes (tissue paper, colored wax paper, Tie up with

ribbon horizontally or vertically. Plates & bowls (Individual or sets stack them and fill top one with goodies,

soup mixes, etc. Wrap with cello and tie up with a bow or wrap up with basket

wrap and bow. Great places to find plates and bowls; Canadian Tire, Dollar

stores, Superstore, Safeway, IKEA and Winners.)

Spoons use (liquid?)Coffee Mate in the chocolate or flavor extracts

(mint, rum, orange, raspberry)

Muffin tin (Place pieces of colored wax paper, muffin cups, etc in each

opening. Place 3 to 4 cookies horizontally in each opening. Cover and

tie up or around with bow.

Loaf pan (Cook bread or type of loaf. Take out and cool completely.Wrap in cello and place back in cleaned pan. Wrap in cute tea towel

and tie up with a bow. You could also easily give this without the loaf

pan.

Kitchen Linens (Give things wrapped in aprons, tea towels, etc.)

Plastic tubs (1-Section off using measured strips of double sided

scrapbook paper and secure with double sided tape. Place a small

amount of shredded colored waxed paper on sides. Fill each section

with a different treat. 2-You could also wrap and tie up with waxed

colored floss strung with buttons or cardboard chipboard pieces- from

Michaels. 3-For a tall rectangular tub you could put two scrapbook

paper pieces together with double sided tape. Place tub on top and

bring up edges to the top, sides and top may need to be trimmed to fit.

Punch 2 holes in the top and secure with ribbon.)


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Holiday themed glasses (fill a set of glasses with assorted wrapped

or unwrapped cookies, squares, candies, etc. Wrap individually with

basket wrap and give as a set.)

Metal containers (Metal buckets, paint pots and tins decorated with

rub ons, paint including chalk paint, stickers, magnets, ribbon,

scrapbook paper, etc. Martha Stewart has a candy wrapper bucket on

her website)

Mini Christmas tree (Using an artificial or real tree , hang wrapped

cookies chocolates and/or candies with ribbon.)

Containers (terra cotta pots Tupperware type containers, Wine holder

containers

Craft Pumpkin (Carve pumpkin into jack-o-lantern, fill with treats;

gourmet popcorn, cookies, etc. Place Mask over eyes. There are three

patterns of masks included in this handout. Trace them onto fun foam,

cut out, punch holes and attach black elastic and tie onto pumpkin.You may need to tape elastic to back of pumpkin so mask does not slip

off.

Wine carrier gift tins ( Fill with popcorn, nuts, candies, treats, etc)

Misc ideas As soon as cookies are transferred to wire rack: immediately press

about tsp. crushed Life Savers candy onto each hot cookie. Cool

completely on wire rack. For a fun topping to brownies:

Sprinkle with marshmallows, M&M's and peanuts. Bake 2-3 minutes

longer or until the marshmallows begin to melt. Cool on a wire rack.

Cut into bars.

Magic reindeer dust (sparkles @ oats) Sprinkle on front lawn so

reindeer will see the sparkle in the snow as they are flying and smell

the oats. Just a little insurance to make sure Santa stops by!

Coal (for those select people) Make rice Krispies squares and add black

food dye to the marshmallows after they are melted. Form into coal

chunks. Put chopped Big Turk & candied ginger in cookies

When giving a plain glass item filled with treats stamp the outside

using rubber stamps to decorate, it washes off.

Fill a ice cream glass with Hershies Kisses, place a red one on top for

the cherry put a straw in it, wrap it up with basket wrap and tie up with

a bow. Attach a tag that says: I want to cover you in kisses This


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would be a cute way to invite your husband on a date or to write a love

note. You could even attach a bag of Thrills gum for a little spice!

(The dollar store by Safeway sells these glasses)

Give fruit kabobs

Tags decorated with ribbon, polka dots, etc. ( Creative packaging has

plain brown tags )

Take a long length of cello or saran wrap and place cookies or treats in

short increments. Fold over to wrap treats. Tie a ribbon between each

cookie. Place treats coiled into a big bowl, cookie jar, basket, etc.

Creative packaging has great waxy type bags in bright colors. You can

buy 25 for about $3.75. They also have small little bags that are great

for the spoons. ( Michaels has clear bags in their candy section)

Plain boxes covered in patterned basket wrap. Or dye cut shapes etc.

and place on box and then cover with plain basket wrap

Fill a set of 3 graduating sizes of boxes or tins with treats. Stack up andtie up with a bow.

Websites*Giftsfromyourkitchen.com

*Tasteofhome.com

This website has so many neat recipes on it; these are some that really caught my

eye:

Chocolate marshmallow cookies Pineapple zucchini bread

Triple-layer cookie bars

Mint-topped chocolate cookies

Cupcake cones

*Organizedchristmas.com

This website is really neat!

Troll the internet for inspiration, think outside the box and

remember you are only limited by your imagination!

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Gifts From the Kitchen