GIFTS FROM THE KITCHEN

Chocolate Candy Spoons

1. Decide on the chocolate you will use.

Chocolate chips are quick and easy, as well
as chocolate melts. You can use white, dark,
semi-sweet, butterscotch, or milk chocolate.
You only need one 12 ounce bag to make
about 3 dozen chocolate dipped spoons.

2. Buy some heavy duty plastic teaspoons. If

you want to really go first class, you can buy
a nice set of real spoons. It all depends on
your purpose for this venture.

3. You will also need some clear cellophane

and colored ribbon for wrapping your
chocolate covered spoons.

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

wax 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 smaller
one will be a lot easier to work with. Melt the chocolates at medium for
about 1 minute. Stir, even if they don’t look like they need it. Keep on
heating and stirring every 30 seconds until chocolate is melted and
smooth.

You may need to add a teaspoon of shortening to the chocolate to thin

it out a bit.

6. Dip the spoons, one at a time, in the melted chocolate completely

coating the bowl of the spoon. For some of your chocolate dipped
spoons you may want to go up the handle slightly, but try to be
consistent. Gently tap the spoon on the side of the measuring cup to
remove excess chocolate. Place chocolate dipped spoons on the cookie
sheet to cool. Before the melted chocolate hardens on the spoon,
sprinkle the spoon with crushed candies, colored sugar or sprinkles, if
desired. Allow to cool completely. You could drizzle white chocolate
etc. across spoons when chocolate is set enough.
 7. Wrap the bowl of the spoon with cellophane and tie it with a pretty
ribbon.

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 wax
paper; spray with cooking spray.

2. Unwrap candies and place in a Ziploc freezer bag

crush until they are broken up into small pieces.
You can do this easily with a rolling pin.

3. In a small heavy saucepan, combine crushed

candies and corn syrup over low heat. Stirring
frequently, heat until candies melt. Spoon candy
into bowl of each spoon. Place spoons on prepared
pan with handles on rim and spoons level. Allow candy to harden. Once
the candies have set wrap in cellophane or store in airtight container.
Yields about 24 spoons.

Two-Tone Peppermint Bark

Ingredients:
- 12 oz bittersweet chocolate, melted
- ¾ 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 until
firm, about 1 hour. Break into chunks. (If made - ahead: Layer between wax
paper in airtight container and refrigerate for up to 2 weeks)
Yield: 1 ½ lb

Black ’N’ White Pistachio Bark

Ingredients:
- 1 C (6 ounces) semisweet chocolate chips
- ½ 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 ¼ C pistachios and cranberries
or cherries. Spread in a thin layer on prepared baking sheet.
2. In a microwave, melt vanilla chips; stir until smooth. Drop by teaspoonfuls
over chocolate layer. Cut through with a knife to swirl. Sprinkle with the
remaining pistachios. Chill until firm. Break into pieces.
Yield: ¾ pound.
* To expose more of the pistachio’s green; vigorously rub the shelled nuts in
a towel before chopping.

Chocolate Milky Way Pudding

For these recipes you will need a mug that is oven proof to be able to cook
the 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 an
airtight or Ziploc bag and attach the recipe card instructions.

2. Tie the whole mug up with some cellophane or add some curling ribbons
and 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 oil
1 egg
1 tbs of water and mix well, microwave on high for 2 minutes.

Snowman Soup
Heard you've been so good this year
But I’m not surprised to hear it!
As NW winds and rain draw near
You'll need to warm your spirit
So here's a little snowman soup
Stir with the candy cane stick
Just 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 every
10 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 Fudge

Ingredients:
- 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 crème
- 1 teaspoon vanilla extract
Directions:
1. Line a 9-in. square pan with foil. Butter the foil and set pan aside. Cut
candy bars into 1/2-in. slices; set aside.

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

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

Candy Cane Popcorn

Ingredients:
- 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 butter
in 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 Popcorn

Ingredients:
- 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 moderate
heat to 240 degrees F on a candy thermometer. Add butter; when it is
melted; add chocolate. Stir in vanilla extract. Slowly pour hot syrup over
popped corn, stirring constantly with two forks. Continue stirring until corn is
coated and syrup loses its gloss. When mixture is cool; store in tightly
covered containers.

Jell-O Popcorn Balls

Ingredients:
- 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 salt
to taste. Put gelatin, sugar and syrup into saucepan. Heat and stir to
dissolve. Bring to a rolling boil. Pour over popcorn. Stir to coat well. Form into
balls buttering hands as needed. Makes 24 balls, 2 ½ inch size. *For varied
colors, use different colors of gelatin.

M&M Peanut Butter Popcorn

Ingredients:
- 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
1. Put popcorn and candies into large bowl.
2. Grease the sides of a medium-size pan with the butter. Put sugar, honey
and corn syrup in a pan. Set the pan over medium heat. Bring to a full rolling
boil. 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 until
peanut butter is melted and smooth. Pour peanut butter mixture over
popcorn and candies. Mix with 2 large spoons until popcorn is completely
coated. Spoon onto a large pan and spread. Let cool. Break into bite-size
pieces.

Rainbow Popcorn Pizzazz

Ingredients:
- 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 over
medium-low heat until slightly thickened, about 3 to 4 minutes.
2. Pour milk mixture over popcorn; mix well. Place coated popcorn onto
parchment paper-lined 13 x 9-inch baking pan. Bake in preheated 300
degree 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.
3. REFRIGERATE 15 minutes or until chocolate is set. Store in tightly covered
container 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 candy
canes for the pretzel rods.

Friendship Bag
1. In a small, attractive bag, put a penny, a nut, an aspirin, and a lemon
drop. 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 other
through.
And a hug just for you!

Golf Ball Seeds

1. Place small colored gum balls in a plastic bag, and attach one of the
following 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 course
This is just what a player needs.
To replenish your stash of golf balls,
Just make use of these Golf Ball Seeds!

Christmas Crackers
These were popular in France before the middle of the 1800s. The idea is to
loosely wrap gold or silver paper around small candies and tie at each end
with ribbon. Two children tug at the ends until the cracker bursts, scattering
the candies on the floor, where the children scramble to pick them up.
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. Overlap

1/2 inch on the two 10-inch edges, and hold the edges together with either
matching tape or clear tape.
2. Slip the candies through one end so they are in the middle. Twist each end
of the paper, 3 inches in from each end.
3. Tie at each twist with ribbon, knotting before tying a bow. Open each end
so it flares outward, and push inward on the twisted part so the center puffs
up. Candies should rattle inside the puffed center section.
To break the paper crackers, each child holds a twisted end, then tugs and
shakes the cracker until the paper breaks, spilling the candies.
NOTE: You can adapt these for any occasion during the year - birthday
parties, Easter, Valentine's Day, etc.

Magic Leprechaun Powder

Buy a box of instant pistachio pudding. Pour pudding into a clear decorative
container 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 Paint

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

Fool-proof formula
1. Mix pudding with the milk

2. Divide the pudding into small bowls and add food coloring to whatever
colors you want.

3. Spread heavy paper on surface and finger paint!

Cupid's Raspberry Jell-O Cookies

Ingredients:
- 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 or
margarine, sugar, Jell-O, eggs and vanilla extract. Mix until very creamy,
then add flour, baking powder and salt. Dough will be extra thick, but mix
thoroughly. 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 to
6 minutes. Do not over bake. Cookies should not be brown on edges. * Can
use any flavor of jell-o.

Makes 4 dozen.

Gingerbread Brownies
Ingredients:

- 1-1/2 cups all-purpose flour

- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 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 Dipped
Brownies
Ingredients:
- 3/4 cup sugar
- 1/3 cup butter, cubed
- 2 tablespoons water
- 4 cups (24 ounces) semisweet
chocolate 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/or
nonpareils, optional
Directions:
1. In a large saucepan, bring the sugar, butter and water to a boil over
medium 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
 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 Dunkers

Ingredients:

- 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 shortening
Directions
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.
 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 325°F 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, or
freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Flourless Peanut Butter Cookies

Ingredients:
- 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 Hershey’s kiss into each cookie.
2. Bake at 350° for about 18 minutes. Remove to a wire rack to
cool. Yield: 2 dozen.

Tender Sugar Cookies

Ingredients:

- 1 cup butter, softened

- 1-1/4 cups sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2-1/4 cups all-purpose flour
Directions
1. 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-inch
balls. 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 in
an 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
- 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
- ½ teaspoon almond extract
- 2 2/3 cups of all-purpose flour
- ½ 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.
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 ¼- inch thickness on

a lightly floured surface. Cut out dough rounds with a scalloped 1 ½- 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 ½-
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 Hermits
You 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
- 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 come
together). 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 350°F
(180°C) 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 Men
Ingredients:
- 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.
3. Roll the dough to about 1/4 inch thick and cut with a gingerbread man
cookie cutter.
4. Bake on greased cookie sheet for 10 to 12 minutes at 350 degrees F.

Chocolate Holiday Bears

Makes: 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 350°F. Beat butter,

sugar, dry pudding mix and egg in
large bowl with mixer until blended.
Mix remaining ingredients. Gradually
add to pudding mixture, beating well
after each addition. Shape into ball.
Refrigerate 30 min.
2. PLACE dough between 2 sheets of
parchment paper; roll to 1/4-inch
thickness. Cut into shapes with 4-inch
bear-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
glue.

Spicy Raisin Crinkles

Ingredients:
- 3/4 cup, 175 mL Butter, softened
- 1 cup, 250 mL granulated sugar
- 1/3 cup, 75 mL Fancy Molasses
- 1 egg
- 2 cups, 500 mL All Purpose Flour
- 2 tsp, 10 mL baking soda
- 2 tsp, 10 mL cinnamon
- 1/2 tsp, 2 mL cloves
- 1/2 tsp, 2 mL ground ginger
- 1/4 tsp, 1 mL salt
- 1 cup, 250 mL raisins
- granulated or coarse sugar

Preparation

CREAM butter and sugar in large mixer bowl on medium speed until light and
creamy. Add molasses and egg. Beat until well blended. Combine flour,
baking soda, spices and salt. Gradually add to creamed mixture. Mix well.
Stir in raisins. If desired, cover and chill about 1 hour for easy handling.
Shape dough into 1"(2.5cm) balls. Roll in sugar to coat well. Place on
greased baking sheet. Press with fork or bottom of glass dipped in sugar to
flatten slightly.

BAKE at 350°F (180°C) for 10-12 minutes, or until set.

Pistachio Pecan Cookies

Ingredients:
- ½ C Icing sugar
- ½ C Soft butter
- ¼ C oil
- ¼ C Apple sauce
- 2 Eggs
- 1 Pkg. pistachio pudding mix (4 serv. Size)
- 3 Drops green food coloring
- 2 C Flour
- ½ tsp baking soda
- ½ tsp cream of tartar
- 1/8 tsp salt
- ¼ 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 on
ungreased cookie sheet.
2. Bake at 375 for 10 – 12 minutes or until edges are very light golden
brown.
3. Remove from cookie sheet and drizzle with melted chocolate.
Makes 4 – 4 ½ dozen cookies

Robinhood.ca pinwheel lollipops

Raspberry Meringue Kisses

Ingredients:
- 3 egg whites
- 1/8 teaspoon salt
- 3 1/2 tablespoons raspberry gelatin
- 3/4 cup granulated sugar
- 1 teaspoon vinegar
- 1 cup miniature chocolate chips
1. Beat egg whites with salt until foamy. Add raspberry gelatin and sugar
gradually, beating until stiff peaks form and sugar is dissolved. Mix in
vinegar; 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 in
oven another 20 minutes.
Makes about 9 dozen cookies.

* Another way to make meringue’s (using a regular recipie);

- Fit pastry bag with 1/4-inch (5 mm) plain tip. Using small clean paintbrush
or cotton swabs, brush inside of bag with 2 stripes of red food coloring
opposite 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 coloring
adjacent to red food coloring.

Ranch Dressing and Dip Mix

This versatile mix can be used to make a dressing for salads, a dip for fresh
veggies, 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 airtight
container.
2. Fill a large mason jar with any type of snacks for dipping (small snack
crackers, pretzels, breadsticks, etc.). Attach package of dip mix to jar and
decorate for gift-giving.
Ranch Dressing
Makes 1 cup
Ingredients:
- 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 and
dip 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 Gallo
Ingredients:

- 3 C Diced grape or cherry tomatoes

- ¾ C finely diced white or red onion
- ¼ C chopped fresh coriander
- 2Tbs lime juice
- 1Tbs minced jalapeno pepper
- ¼ tsp salt

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

Yield: 3 Cups

Mexican Hot Chocolate Mix in a Jar

Ingredients:
- 1 cup light brown sugar
- 3/4 teaspoon ground cinnamon
- 1 1/2 teaspoons powdered vanilla
- 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 a
whisk until the mixture is smooth. Garnish with cinnamon sticks.
For a frothier hot chocolate, mix in a blender.

Holiday Sugars
Spoon 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.
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 Ornament

1. PREHEAT oven to 325°F. 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 in
ornament.
2. ARRANGE Unwrap and arrange 7 (individually wrapped) life savers 5 flavor
hard 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 into
ornament, 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- to
8-inch piece of yarn, ribbon or shoestring licorice into the hole to hang the
ornament.
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 Bread

Ingredients:
- 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
- 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 walnuts
Directions:
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. Cool
for 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 Syrup

Ingredients:
- 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. Cover
and let steep for several hours. Taste to see if spicy enough and, if so, strain
into a container with a cover. Stir in maple and almond extracts. Store in the
refrigerator.

GIFTS FROM THE KITCHEN PART 2

THEME BASKETS
– Movie ( popcorn bowl, seeds, gourmet popcorn, spices, DVD, licorice, gift
certificate, pop, M&M’s, 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
person’s 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)
 • 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.)
 – 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 on’s, 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 ½ 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
 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 and
tie 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!