Gifts from the Kitchen....and wrapping it up!!!

This is a handout I put together for a class I am teaching next week......

Gifts from the Kitchen….. and wrapping it up!                                                                                            By Karla Kimball

Presentation is the icing on the cake!  The good news is, you don’t have to spend a lot of money to come up with a great package…… glass bottles, canning jars, tins, food bags, shopping bags, paper sacks, buckets, mailing tubes and even TP rolls…..a few trinkets to spruce them up….. and a little imagination.  The perfect gift comes from the heart ….isn’t expensive…..and creates memories to last a lifetime. 

Turn your kitchen into a holiday workshop, complete with music, good smells, and great tastes…..it is way more fun  than fighting the crowds at the mall……and you won’t need a parking space either!!

Here are some of my favorite gift recipes….some don’t even require any cooking. 

The secret ingredient in this mix is the mini chocolate chips.   Include a tag with the following instructions: "Spoon 3 or 4 generous tablespoons of cocoa mix into your cup (depending on the size), add boiling water, and stir well."

Hot Chocolate MIX – package and drop it a mug

2 c. nonfat dry milk powder

3/4 c. sugar

1/2 c.  cocoa

1/2 c. mini semisweet chocolate chips

1/2 c. powdered nondairy creamer

1/8 t. salt

  

Granola is great served with fruit and milk for breakfast, stirred into yogurt or sprinkled on ice cream. A fun recipe for kids to help mix.

Crunchy Granola  - fill a quart jar and decorate it up a bit

4 c. rolled oats

1 c. wheat germ

1 c. chopped walnuts or slivered almonds

1/2 c. sesame seeds

1/4 c. brown sugar

1 t. cinnamon

1/4 t. salt

1/3 c. vegetable oil

1/3 c. honey

1/3 c. water

6 oz. dried cranberries or other dried fruits (cherries, raisins, pineapple, or papaya)

Heat the oven to 300º. In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon, and salt.  Make a well in the dry ingredients and add the oil, honey, and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet.  Bake the granola for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cool completely, then stir in the cranberries or dried fruit. Makes about 7 cups.

This just-add-liquids Christmas cookie, is perfect for people who have fun being in the kitchen. There are many possible recipes.  Don’t forget a bow and tag with instructions.

Cookies in a Jar 

1/4 c. sugar

1/2 c. packed brown sugar

1 1/2 c. all-purpose flour

3/4 t. baking soda

1/4 t. baking powder

1/2 c. M&M's

1/2 c. rolled oats

1/2 c. cocoa crispies or rice crispy cereal

1/2 c. white chocolate chips

In a 1-quart wide mouthed jar, add the ingredients in the order listed. Pack them down firmly after each addition. Screw on the lid, tie on a ribbon  and prepare a gift tag with the following instructions: "To make your holiday cookies, cream together 1/2 cup of butter or margarine, 1/2 teaspoon vanilla extract, and 1 egg in a large bowl. Add the contents of the jar and stir until well blended. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.  Makes 4 dozen.

 A much faster…..but just as tasty as one of my old time favorites. 

7 Minute Caramels – wrap in waxed paper and toss into a lunch sack or wrap in TP rolls

Combine in a 2 quart bowl :

1/4 c. butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. light Karo corn syrup
1/2 c. sweetened condensed milk

Microwave on high for 7 minutes - stirring 2 twice.  Pour into buttered 8 x 8 glass pan.  Cool. Cut. Wrap in waxed paper. 

This fast microwave version of peanut brittle is yummy, enjoy a game of Candy Land while it cools.

FAST Peanut Brittle  - line a box with doilies, layer with waxed paper to prevent sticking together

1 c. sugar

1/2 c. light corn syrup

1 c. raw peanuts

1/8 t. salt

1 t. butter or margarine

1 t. vanilla extract

1 t. baking soda

In a 2-quart microwave-safe bowl, stir together the sugar, syrup, peanuts, and salt, mixing well. Microwave on high for 6 minutes. (Times may vary depending on microwave wattage.) Carefully SWIRL the butter or margarine and vanilla extract into the mixture; DO NOT STIR.

Microwave for another 30 seconds. The peanuts should be light brown, the syrup will have darkened slightly, and the mixture will be very hot (300° on a candy thermometer).  Add baking soda and gently stir the mixture until it is light and foamy. Pour  onto a buttered cookie sheet.  Let cool.  Break it into small pieces. Makes 2 pounds.

Fast, easy and delicious-- package in see-through cellophane bags tied with a bow.

Chocolate Bark

1 c. shelled pistachio nuts

12 oz.  semisweet chocolate chips

8 oz. white chocolate chips

3/4 c. dried, sweetened cranberries

Heat the oven to 350º and lightly toast the pistachio nuts on a baking sheet, about 10 minutes, stirring occasionally.  Let the nuts cool.

Melt the semisweet chocolate in the top of a double boiler set over simmering water, stirring until smooth. Or microwave it, on medium power for 2 to 3 minutes, stirring once. Remove the chocolate from the microwave and stir until smooth. Melt the white chocolate separately, following the same directions.

In a small bowl, combine the nuts and cranberries, then stir half of them into the semisweet chocolate. Using a spatula, spread the mixture to about a 1/2-inch thickness on a large cookie sheet. Drop the white chocolate by tablespoonfuls over the dark. With the tip of a butter knife, swirl the chocolates together to create a marbled effect. Sprinkle on the rest of the nuts and berries.

Refrigerate the bark for about 1 hour or until firm, break it into pieces. Store the bark in an airtight container in the refrigerator for up to a month.  Makes about 1 3/4 pounds.

This homemade rice mix is easy to cook and complements just about any main dish, a great gift for busy families. Keeps well in a glass jar accompanied by a tag with these instructions: For 4 servings, combine 2 1/2 cups of water and 1 cup of rice mix in a medium saucepan and bring  to a boil. Reduce the heat, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot with salt and pepper to taste.

Herbed Rice Mix

1 1/2 c. dried mushrooms, chopped

1 T. dried onion flakes

1 T. garlic powder

1 T. dried thyme

1 T. dried parsley

3 c. long-grain white rice

In a mixing bowl, combine the dried mushrooms, onion flakes, garlic powder, dried thyme, and parsley and mix well. Add the rice and toss, making sure all of the ingredients are evenly combined. Pour the rice into a jar and seal tightly. Makes enough for 12 servings.

One of my favorite gifts to give......I’ve been told if you place a slice in the microwave for 7 seconds it is heavenly.

Lemon Pound Cake or Loaf or Muffins – you decide

1 lemon cake mix
1 small box lemon instant pudding
1/2 c. oil
1 c. water
4 eggs

Beat together at medium speed for 2 minutes. Pour into sprayed bundt pan. Bake at 350 for 40 to 50 minutes for bundt cake. Cool for 10 minutes in pan and dump out onto cake plate. Drizzle with glaze while still warm.

Glaze - 1 c. powdered sugar                                                                  2 to 3 T. lemon juice
Mix together until desired consistency. Drizzle or spread over the top.

Sometimes I use loaf pans or muffin pans and don't bake them as long.
Sometimes I add 1 T. poppy seeds to the batter & then I sprinkle more poppy seeds over the glaze.
Make ahead and freeze. Great to have on hand in the freezer for a last minute gift.

These two flavorful rubs let you give others the gift of a quick, delicious dinner. Package the rubs in small stainless steel tins or simply make your own little packet out of foil….tie on the instruction card.

        JAMAICAN SPICE RUB

3 tablespoons brown sugar

3 tablespoons paprika

1 tablespoon cinnamon

1 tablespoon salt

2 teaspoons ginger

 1 teaspoon allspice

1 teaspoon cayenne pepper

3/4 teaspoon grated nutmeg

3/4 teaspoon freshly ground black pepper

 Combine all  ingredients in a medium bowl.  Place the rub in an airtight container. Makes about 1/2 cup.
Wording for the card: Brush 3/4 to 1 pound of shrimp or poultry with oil, then coat with 1 tablespoon of the seasoning. For maximum flavor, let the rubbed chicken or shrimp rest several hours before cooking.

MONTREAL STEAK RUB

2 T. paprika

 2 T. granulated or dried minced onion

2 T. granulated or dried minced garlic

2 T. coarse salt

1 1/2 T. coarse-ground black pepper

1 1/2 T. dill weed

1 T.  ground coriander seeds

1 1/2 t. cayenne pepper

Combine all the ingredients .  Place the rub in an airtight container. Makes about 2/3 cup.
Wording for the card: Brush 3/4 to 1 pound of steak or 1/3 pound hamburger patties with oil. Coat the steak with 1 tablespoon of rub, the patties with 1 teaspoon each, or mix 1 tablespoon of the seasoning into 3/4 to 1 pound of ground beef before forming the burgers. For maximum flavor, let the meat rest several hours before cooking.

This whole-grain pancake mix takes minutes to make…. provides breakfast  for weeks to come.

Pancake MIX

5 c. all-purpose flour

1 1/2 c. whole wheat flour

1 c. cornmeal

1/3 c. sugar

2 T. plus 2 t. baking powder

2 t. salt

Mix together the flour, whole wheat flour, cornmeal, sugar, baking powder, and salt . Store the mix in a 2-quart glass jar. 

Affix a label on the front of the jar that says "Pancake Mix." Affix a second label on the back of the jar with the pancake directions: "Stir 1 1/2 cups of pancake mix, 2 eggs, and 1 1/4 cups of milk in a mixing bowl until smooth. Melt 1 tablespoon of butter in a large frying pan over medium heat. Cook the pancakes for 2 to 3 minutes on each side. Enjoy!”

Muffin Mixes  -  a gift for fresh baked muffins any day of the week.

CRANBERRY PECAN MUFFIN MIX

Sift the flour, sugar, baking powder, salt, and cinnamon into a large bowl (a great job for kids). Carefully pour the mixture into a clear cellophane bag big enough to hold about 5 cups. Next, top the mixture with the dried cranberries followed by the pecans to create a layered look. Seal the top of the bag with clear packing tape. Then tie on a ribbon and a card with the Cranberry Pecan Muffin recipe instructions printed inside.

2 1/2 c. flour

3/4 c. sugar

1 T. baking powder

1 t. salt

1/4 t. cinnamon

3/4 c. dried cranberries

1/2 c. chopped pecans

1 egg

1 1/2 c. of milk

1/3 c. of vegetable oil

Heat the oven to 400° and butter the bottoms only of 12 regular-size or 6 jumbo muffin cups.

Pour the muffin mix into a large bowl and stir with a wooden spoon. In another bowl, whisk 1 egg. Then blend in 1 1/2 cups of milk and 1/3 cup of vegetable oil.

Make a well in the dry ingredients. Pour in the liquid mixture and stir just until smooth. Spoon the batter into the muffin cups.

Bake  until a toothpick inserted into the center comes out clean, 15 to 20 minutes for regular muffins or 20 to 25 minutes for jumbo muffins.

QUICK CORN MUFFIN MIX

Sift the flour, cornmeal, sugar, baking powder, and salt into a large bowl. Carefully pour the mixture into a clear cellophane bag big enough to hold about 5 cups. Seal the bag with clear packing tape. Attach a ribbon and a card with the printed Quick Corn Muffin recipe instructions for preparing the muffins.

1 1/2 c. flour

1 c. fine yellow cornmeal

1/3 c. sugar

1 T. baking powder

1 t. salt

To make the muffins, heat the oven to 400° and butter the bottoms only of 12 regular-size or 6 jumbo muffin cups.  Pour the muffin mix into a large bowl and stir with a wooden spoon. In another bowl, whisk l large egg. Then blend in 11/2 cups of milk and 1/3 cup of vegetable oil.  Make a well in the dry ingredients. Pour in the liquid mixture and stir just until smooth. Spoon the batter into the muffin cups.  Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes for regular muffins or 20 to 25 minutes for jumbo muffins.

This is great for dipping (pretzels, angel food cake, apples, grapes, strawberries, & etc).  It is an excellent ice cream or dessert topping.  It is great on just about anything!!  It also freezes well and can be heated up in the microwave. 

Choice Chocolate Topping – fill a few jars …..to give away or stick them in the freezer for later

Combine in saucepan:

2 c. half and half or light cream

3 c. sugar

1 c. butter or margarine

¼ t. salt

1 ½ c. cocoa

Cook  & stir over med-high heat; bring to a boil, and boil for 2 minutes.  Stir in 20 large marshmallows.  Remove from heat and continue to stir until marshmallows are completely melted. 

Homemade Sugar Scrub, lip gloss and lotions – tons of recipes available online

Pumpkin Rolls or Cake Rolls – wrap in foil and place in the freezer

Breads & Rolls…..a bread machine may become your best friend……as it takes all the work out of homemade bread and rolls…..

Dried fruits, fruit leather & dried herbs…..packaged for giving & makes a very useful gift.

Jam, Jelly, Pickles & Relish…..any of those canned items you put on the shelf last canning season……don’t give away anything over 1 year old!!!!   Please make sure you used a current  recipe that has been tested/approved by a reliable source.  Old canning recipes must be updated as our products have changed through the years.

HaPpY  GifT  GiVinG !!