Make Your Own Gifts! What better gift than the gift of good taste! Here are a few suggestions for making foods that anyone would be thrilled to receive - Use decorative tins or platters or give them in canning jars tied with colorful ribbon. Be sure to make extra to keep for yourself and stock up on the basic ingredients needed to make more.
Hot Cocoa Mix
2 c. powdered sugar
1 c. cocoa powder
2 1/2 c. dry powdered milk
1 t. salt
2 t. cornstarch
Dash cayenne pepper (optional, but gives it a touch more interest)
1 t. vanilla (if making in a large pot)
4-6 c. hot water (or more if you don't like it so rich)
Hot Cocoa Mix
2 c. powdered sugar
1 c. cocoa powder
2 1/2 c. dry powdered milk
1 t. salt
2 t. cornstarch
Dash cayenne pepper (optional, but gives it a touch more interest)
1 t. vanilla (if making in a large pot)
4-6 c. hot water (or more if you don't like it so rich)
In a large bowl whisk together the powdered sugar, cocoa powder, dry powdered milk, salt and cornstarch. Keep cocoa mix in an airtight container.
Directions to mix drink (put on a card with gift) : add 3 T. cocoa mix to 1 c. of hot water. If you like a more chocolatey cocoa add more cocoa mix. For a really creamy hot chocolate, add warmed milk instead of water. Serve with marshmallows or whipping cream. For a fun holiday twist, add crushed peppermints on top of hot chocolate and a drop of peppermint extract to the cocoa.
Directions to mix drink (put on a card with gift) : add 3 T. cocoa mix to 1 c. of hot water. If you like a more chocolatey cocoa add more cocoa mix. For a really creamy hot chocolate, add warmed milk instead of water. Serve with marshmallows or whipping cream. For a fun holiday twist, add crushed peppermints on top of hot chocolate and a drop of peppermint extract to the cocoa.
Bean Soup 
Mix the following ingredients together. Divide into 1-cup portions.
1 pkg. (14 oz.) green split peas
1 pkg. (14 oz.) pearled barley
1 pkgs. (14 oz.) lentils
2 cups brown rice
Seasoning Mixture (for each cup of beans): Place the following ingredients in a re-sealable snack-size baggie.
½ package Onion Soup Mix, which is about 2 ½ T.
3 beef bouillon cubes
¼ tsp. cayenne pepper
½ tsp. garlic powder
¾ tsp. chili powder
Layer the following in a pint-size jar or in a cellophane gift bag
1. Bean Mixture
2. Baggie of Seasonings
3. Baggie of ¼ cup alphabet or small shell pasta (or leave out - it is an optional ingredient and allow recipient to add own pasta)
SPICED HOT FUDGE SAUCE Makes 3 cups
1 1/2 cups sugar
2/3 cup light corn syrup
1 cup Dutch processed cocoa powder
2 tablespoons dark cocoa powder
1 can (12 ounces) evaporated milk
1/2 cup unsalted butter
1 teaspoon vanilla
1/4 teaspoon salt
Seasonings as desired**
Combine sugar, corn syrup, cocoa powders and evaporated milk in a large stockpot. Cook over medium high heat until mixture comes to a full rolling boil. Turn heat to medium low and continue cooking for 8 to 10 minutes, whisking frequently to release steam and help thicken sauce.
Remove from heat and stir in butter and vanilla and salt until butter is completely melted. Let cool to warm.
** At this point, taste and add in whatever seasonings you like. Try a teaspoon of extract, such as almond, peppermint, or orange. Can add a teaspoon of cayenne pepper sauce and a dash or two of cinnamon. Serve immediately, or store in your fridge for up to 4 weeks, reheating in microwave before serving.
Butter Toffee Nuts with Sea Salt
Makes about 8 cups (large batch: 24 cups)
2 cups sugar (large batch: 6 cups)
6 Tbsp. butter (large batch: 18 Tbsp.)
1 1/2 cups pecans (large batch: 4 1/2 cups)
1 1/2 cups walnuts (large batch: 4 1/2 cups)
1 cup peanuts (large batch: 3 cups)
1 cup pine nuts (large batch: 3 cups)
1 Tbsp. flaky sea salt , plus more to taste (large batch: 3 Tbsp.)
2 tsp. freshly grated nutmeg (large batch: 6 tsp.)
Lightly grease a large sheet tray; set aside. In a large, deep skillet, combine 2/3 cup water, sugar, and butter and cook over medium-high heat, stirring often, until butter is melted, 3 to 4 minutes. Add pecans, walnuts, peanuts, and pine nuts and cook, stirring gently and frequently, until sugar mixture dries out and begins to look powdery, 12 to 15 minutes. Continue cooking, stirring constantly, until toffee coating is dark golden brown and glossy, about 10 minutes more.
Remove skillet from heat and quickly stir in salt and nutmeg. Carefully transfer mixture to prepared sheet tray, spreading it evenly. (Be careful—mixture is very hot!) Sprinkle with more salt and set aside to cool completely.
Spiced Nuts
2-1/2 c. large whole nuts – try pecans, cashews, and almonds
2 T. vegetable oil
1-1/2 tsp. cumin
1/4 tsp. cayenne pepper
2 T. sugar
1 tsp. salt
Preheat oven to 350°.
Place nuts in a medium heatproof bowl. Pour the oil into a small heavy saucepan and place over medium low heat until warm. Do not let it get too hot – the oil will burn. That means you have to start over. Add the cumin and cayenne pepper and stir until the mixture is aromatic, only about 15 seconds. Pour the flavored oil over the nuts. Add sugar and salt. Stir to coat evenly. Transfer to a baking pan. Bake, stirring occasionally until nuts are toasted, about 15 to 20 minutes. Store in an airtight container up to two weeks. Recipe is easily doubled.
Coconut Bread
4 eggs, beaten well
1 cup vegetable oil
2 teaspoons coconut extract
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
1 cup coconut
3 cups flour
1/2 teaspoon baking soda
1 cup buttermilk
Mix all the ingredients together. Bake in 2 large pans at 325 degrees for 1 hour and 15 minutes. Can also bake in mini loaf pans – reducing cooking time.
Glaze
Put sugar, water, and butter in medium sauce pan and boil for about 5 minutes. Bring to a boil on medium and then lower temperature while boiling for 5 minutes. Then add coconut extract. Pour glaze over top while the bread is still hot.
Mix the following ingredients together. Divide into 1-cup portions.
1 pkg. (14 oz.) green split peas
1 pkg. (14 oz.) pearled barley
1 pkgs. (14 oz.) lentils
2 cups brown rice
Seasoning Mixture (for each cup of beans): Place the following ingredients in a re-sealable snack-size baggie.
½ package Onion Soup Mix, which is about 2 ½ T.
3 beef bouillon cubes
¼ tsp. cayenne pepper
½ tsp. garlic powder
¾ tsp. chili powder
Layer the following in a pint-size jar or in a cellophane gift bag
1. Bean Mixture
2. Baggie of Seasonings
3. Baggie of ¼ cup alphabet or small shell pasta (or leave out - it is an optional ingredient and allow recipient to add own pasta)
SPICED HOT FUDGE SAUCE Makes 3 cups
1 1/2 cups sugar
2/3 cup light corn syrup
1 cup Dutch processed cocoa powder
2 tablespoons dark cocoa powder
1 can (12 ounces) evaporated milk
1/2 cup unsalted butter
1 teaspoon vanilla
1/4 teaspoon salt
Seasonings as desired**
Combine sugar, corn syrup, cocoa powders and evaporated milk in a large stockpot. Cook over medium high heat until mixture comes to a full rolling boil. Turn heat to medium low and continue cooking for 8 to 10 minutes, whisking frequently to release steam and help thicken sauce.
Remove from heat and stir in butter and vanilla and salt until butter is completely melted. Let cool to warm.
** At this point, taste and add in whatever seasonings you like. Try a teaspoon of extract, such as almond, peppermint, or orange. Can add a teaspoon of cayenne pepper sauce and a dash or two of cinnamon. Serve immediately, or store in your fridge for up to 4 weeks, reheating in microwave before serving.
Butter Toffee Nuts with Sea Salt
Makes about 8 cups (large batch: 24 cups)
2 cups sugar (large batch: 6 cups)
6 Tbsp. butter (large batch: 18 Tbsp.)
1 1/2 cups pecans (large batch: 4 1/2 cups)
1 1/2 cups walnuts (large batch: 4 1/2 cups)
1 cup peanuts (large batch: 3 cups)
1 cup pine nuts (large batch: 3 cups)
1 Tbsp. flaky sea salt , plus more to taste (large batch: 3 Tbsp.)
2 tsp. freshly grated nutmeg (large batch: 6 tsp.)
Lightly grease a large sheet tray; set aside. In a large, deep skillet, combine 2/3 cup water, sugar, and butter and cook over medium-high heat, stirring often, until butter is melted, 3 to 4 minutes. Add pecans, walnuts, peanuts, and pine nuts and cook, stirring gently and frequently, until sugar mixture dries out and begins to look powdery, 12 to 15 minutes. Continue cooking, stirring constantly, until toffee coating is dark golden brown and glossy, about 10 minutes more.
Remove skillet from heat and quickly stir in salt and nutmeg. Carefully transfer mixture to prepared sheet tray, spreading it evenly. (Be careful—mixture is very hot!) Sprinkle with more salt and set aside to cool completely.
Spiced Nuts2-1/2 c. large whole nuts – try pecans, cashews, and almonds
2 T. vegetable oil
1-1/2 tsp. cumin
1/4 tsp. cayenne pepper
2 T. sugar
1 tsp. salt
Preheat oven to 350°.
Place nuts in a medium heatproof bowl. Pour the oil into a small heavy saucepan and place over medium low heat until warm. Do not let it get too hot – the oil will burn. That means you have to start over. Add the cumin and cayenne pepper and stir until the mixture is aromatic, only about 15 seconds. Pour the flavored oil over the nuts. Add sugar and salt. Stir to coat evenly. Transfer to a baking pan. Bake, stirring occasionally until nuts are toasted, about 15 to 20 minutes. Store in an airtight container up to two weeks. Recipe is easily doubled.
Coconut Bread
4 eggs, beaten well
1 cup vegetable oil
2 teaspoons coconut extract
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
1 cup coconut
3 cups flour
1/2 teaspoon baking soda
1 cup buttermilk
Mix all the ingredients together. Bake in 2 large pans at 325 degrees for 1 hour and 15 minutes. Can also bake in mini loaf pans – reducing cooking time.
Glaze
Put sugar, water, and butter in medium sauce pan and boil for about 5 minutes. Bring to a boil on medium and then lower temperature while boiling for 5 minutes. Then add coconut extract. Pour glaze over top while the bread is still hot.
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