Gifts from the kitchen
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  1. #1
    Registered User sunshine's Avatar
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    Feb 2002
    central midwest
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    Default Gifts from the kitchen

    1 cup brown sugar
    2 1/4 cups all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    3/4 teaspoon ground cinnamon
    3/4 cup raisins
    3/4 cup chopped nuts
    Combine flour, salt, cinnamon and baking soda - stir well. Place
    mixture in a clean mason jar. Pack down tight so everything will fit
    in the jar. (Use a spoon or a mallet.) Add other ingredients, one
    item at a time, packing each layer down.
    Put the lid on the jar and tie a ribbon around the lid. You can add a
    personalized label, if you wish. As an added touch, tie a wooden
    spoon to the lid with a piece of ribbon.
    To make Applesauce Cookies:
    Whip 3/4 cup of butter or shortening until light and fluffy. Add 1
    egg and 1/2 cup applesauce and beat until mixed. Stir in the
    ingredients from this jar until well combined. Drop teaspoons of
    dough on a greased cookie sheet. Bake for 8 - 12 minutes at 350
    degrees F.

    Cranberry Jam
    3 1/2 c. cranberries
    2 c. water
    1 (1 lb. 4 oz.) can crushed pineapple, undrained
    8 c. sugar
    1/2 bottle liquid pectin
    Measure cranberries, (remove stems); then put through food grinder
    (I use blender). Place cranberries and water in large saucepan and
    cook for 5 minutes. Add pineapple with syrup and sugar and boil 2
    minutes longer. Remove from heat and add pectin. Mix well and let
    stand for 25 minutes. Pour into jelly jars and seal. Makes 8 or 9
    half pints. This jam is a lovely little gift to give at Christmas
    3 qt. popped popcorn
    1 1/2 c. water
    1 tsp. whole cloves
    1 tsp. whole allspice
    2 cinnamon sticks
    1 c. chopped frozen cranberries, thawed
    1 1/3 c. sugar
    2 tbsp. light corn syrup
    1 tbsp. shredded orange peel
    1/4 tsp. ground nutmeg
    3-4 drops red food coloring
    Preheat oven to 250 degrees. Place popcorn in
    a large, 4 inch deep, buttered baking pan.
    Keep warm in the oven. Pour water into a large
    buttered saucepan. Securely tie cloves,
    allspice and cinnamon in a piece of
    cheesecloth and place in water. Cover saucepan
    and simmer 20 minutes. Remove spices from pan.
    Stir in cranberries, sugar, corn syrup, orange
    peel, nutmeg and food coloring. Cook over
    medium heat, stirring constantly until sugar
    dissolved and mixture begins to boil. Continue
    cooking until mixture reaches 250 degrees on
    a candy thermometer. Remove popcorn from heat.
    Pour syrup mixture slowly over popcorn,
    stirring to coat. Shape into balls. Allow to
    cool, wrap in plastic wrap, tie with a pretty
    ribbon. Makes a lovely holiday gift for
    neighbors,classmates,teachers and friends.

    Lemon Bread
    1/2 c. solid shortening
    1 c. sugar
    2 eggs beaten
    1 2/3 c. all purpose flour
    1 tsp. baking powder
    1/2 tsp. salt
    1/2 c. milk
    1/2 c. nuts
    Grated peel of 1 lemon
    1/4 c. sugar
    1/4 c. lemon juice
    Cream shortening and sugar, add eggs. Sift
    flour, measure and shift again with baking
    powder and salt. Alternately, add flour
    mixture and milk to shortening mixture,
    blending well. Stir in nuts and lemon peel.
    Pour into 9 x 5 loaf pan. Bake at 350 degrees
    for 1 hour. Combine sugar and lemon juice and
    pour over loaf while hot. Let cool and remove
    from pan.
    Orange Cookie Mix
    3 teaspoons baking powder
    1 tablespoon dried grated orange rind
    3 1/4 cups all-purpose flour
    1 1/2 cups brown sugar
    Use a 1 quart, wide-mouth canning jar. Pack each layer.
    Combine the flour, orange rind, and baking powder
    together in a bowl, then pour the mixture in the jar.
    Add the brown sugar. Seal and decorate jar, and
    attach the recipe tag.
    Orange Cookies
    You will need:
    1 cup butter
    2 eggs, slightly beaten
    1 tsp. vanilla
    1/2 cup sour cream
    large bowl
    Use a large bowl and beat the butter until fluffy. Then,
    add the eggs, sour cream and vanilla, blending well. Pour
    in the contents of the jar and mix well. Drop by a teaspoon,
    onto a greased cookie sheet. Bake at 350 degrees F. for
    10-12 minutes. Cool and use your favorite icing, if desired.

    Snickerdoodle Cookie Mix
    2 3/4 cups all-purpose flour
    1/4 teaspoon salt
    1 teaspoon baking soda
    2 teaspoons cream of tartar
    1 1/2 cups sugar
    Use a 1 quart, wide-mouth canning jar. Pack each layer.
    Combine the flour, salt, baking soda and cream of
    tartar together and then pour in the jar. Add the sugar
    and seal and decorate the jar. Attach the recipe tag.
    Snickerdoodle Cookies
    You will need:
    1 cup butter, softened
    2 eggs
    1/2 cup sugar
    1 Tbsp. cinnamon
    large bowl
    Cream the butter in large bowl. Add the eggs and combine thoroughly.
    Pour in the contents of the jar and mix thoroughly. Combine the
    sugar and cinnamon together in a separate bowl. Roll 1" balls and
    roll in the sugar/cinnamon mixture. Place 2" apart on an ungreased
    cookie sheet. Bake at 350 degrees F. for 15-20 minutes, or until
    lightly golden. Cool.

    1/4 c. water
    1 c. sugar
    1/4 tsp. nutmeg
    1/4 tsp. ginger
    1 tsp. cinnamon
    1 lb. bag walnuts
    In a large skillet put water, sugar and spices. Allow to boil and
    thicken. Put walnuts in pan and coat them with mixture. Spread out
    on a flat surface, separate and let them cool.
    8 c. dry non fat milk powder
    1 1/4 c. unsweetened cocoa powder
    1 1/4 c. sugar (or 30 packets sugar substitute)
    1/2 c. instant coffee
    2 tbsp. cinnamon
    Whisk all ingredients.

    To make cocoa: 1/3 cup mix to 8 ounces skim milk.
    Winter Solstice Tea Mix
    2 cups Tang or other orange-flavored drink mix
    2 cups sugar
    1/2 cup instant tea
    1 3oz. packet lemonade mix
    1/2 tsp. cinnamon
    1/2 tsp. cloves
    Combine and place into a jar or bag and
    attach label.

    Label: Put 1 to 2 teaspoons into a cup or mug.
    Fill with boiling water and stir.

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