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Gifts from the Cottage Kitchen
Toll House Jar Cookies |
Applesauce Cake in a Jar |
Brownie Cakes in a Jar |
Gift Christmas Kuchen |
Homemade Vanilla Bottle Gifts |
Holiday Muffin Mix |
Easy Cheese Spread |
Gourmet Glazed Nuts |
Click here for Gifts from the Kitchen - Page 2 - 3
1/2 cup + 2 tbsp flour
1/2 tsp salt
1/2 tsp soda
3 tbsp sugar
3 tbsp brown sugar
1/2 cup chocolate chips
3 tbsp brown sugar
1/2 cup flour
3 tbsp sugar
1/2 cup nuts
1/2 cup chocolate chips
Layer above ingredients (in order listed) into a quart jar.
*1/2 cup ground oatmeal can be substituted for nuts
** 1/2 cup ground oatmeal can be used if you reduce the flour by 6
tablespoons
Type up baking instructions on a card and attach to jar. Cut out a 5" square
of fabric. Lay on top of jar and tie ribbon to card and around fabric.
Preheat oven to 350 degrees. In mixing bowl, combine until creamy:
1/2 cup margarine/shortening
1/2 tsp vanilla
1 egg
1 tbsp water
Add contents of jar to creamed mixture in mixing bowl. Continue to mix well
on lowest speed. Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake for 9 minutes. Cool on wire rack.
2/3 cup shortening
2 cups applesauce
2 2/3 cups sugar
2/3 cup water
1/2 tsp ground cloves
3 1/3 cups all purpose flour
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon
2/3 cup chopped nuts
4 eggs
Sterilize 8 pint size wide mouth canning jars and lids. Grease jars
generously.
Preheat oven to 325 deg.
In large mixing bowl cream shortening and sugar. Beat in eggs, applesauce
and water.
Sift together remaining dry ingredients and add to applesauce mixture. Stir
in nuts
Fill greased jars 1/2 full taking care to keep sealing area clean. Bake in
oven on middle rack. Bake about 45 minutes. Remove jars one at a time taking
care that they remain sterile.
Place rings and lids on jars. They will seal themselves as cake cools. Make
sure jars have mouths as wide as the base. Store as you would any home canned
product.
2 CANNING JARS, wide mouth
1 c ALL-PURPOSE FLOUR
1 c SUGAR
1/2 ts BAKING SODA
1/4 ts GROUND CINNAMON (optional)
1/3 c BUTTER -- or MARGARINE
1/4 c WATER
3 tb UNSWEETENED COCOA POWDER
1/4 c BUTTERMILK
1 EGG -- beaten
1/2 ts VANILLA EXTRACT
1/4 c WALNUTS -- finely chopped
Here's one you can start out with, it makes 2 jars. Every recipe technique is the same, just different ingredients.. Sterilize, two 1-pint straight-sided wide-mouth canning jars (specifically made for canning jams and jellies) lids and rings by boiling for 10 minutes (keep the lids and rings in the hot water until ready to use); set aside. In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired. Set aside. In a medium saucepan combine butter or margarine, water and cocoa powder; heat and stir until butter or margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars; place jars onto a cookie sheet. Preheat oven to 325-degrees. Bake for 35-40 minutes or until a pick inserted deep into each cake comes out clean. Remove cakes from the oven, one at a time. Place a lid, then a ring onto the jars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!! Place jars onto your counter to cool. You'll hear a "plinking" sound. If you miss the sound, wait until the cakes are cool and press on the lids, they shouldn't move at all, that means they've sealed. Store cakes in a cool, dark place. They should last up to a year--I don't know, they've never lasted that long around here! If you'd like to decorate them, place a wad of cotton in the center of each lid, then place a piece of decorative cloth, about 3-inches larger in circumference than the lid, (cut with pinking shears) on top of the cotton. Screw the ring back on (by this time the rings can be removed as the lids should be sealed). Use your imagination when decorating--a hot glue gun works wonders (dried flowers, ribbon, etc). These make WONDERFUL Christmas /Yule gifts.
1 pk Active dry yeast
1/4 c Sugar
1/4 c Warm water (105F-to-115F)
3/4 c Butter -- at room temperature
1 Lemon -- Grated peel only
-(no white attached)
1 Orange -- Grated peel only
- (no white attached)
1/2 ts Dried mace
1 1/2 tb Ground coriander
-or anise seed
1 t Salt
2 Eggs -- at room temperature
2 1/2 c Bread flour (or more)
3/4 c Warm milk (105F-to-115F)
If you want to give a friend a special holiday gift, put a bright ribbon around this bread. When tightly wrapped, it freezes well for 1 to 2 months. PREHEAT OVEN TO 350F. Dissolve yeast and 1 teaspoon sugar in warm water. Beat 1/2 cup butter in food processor until light. Gradually add remainder of sugar as you beat butter. Add lemon and orange peels, mace, coriander and salt. Add yeast mixture. Add eggs, 1 at a time, beating well after each addition, and then milk. Add enough flour, 1/2 cup at a time, to make soft dough. Knead dough until elastic and smooth. Place dough in oiled plastic bag or oiled bowl and turn to coat. Seal or cover with plastic wrap and let rise at room temperature until doubled, about 1 hour. Turn out dough on floured surface, punch down and cut into 2 pieces. Shape each into rectangular loaf and place on greased baking sheet. Melt remaining 1/4 cup butter and use to lightly brush tops of loaves. TO PRESENT AS A GIFT: Make paper ribbon strips the width of your gift ribbons and tie the bread loosely with the paper strips; secure with paper clips, leaving enough room for the breads to rise. The paper will leave marks for the position of the gift ribbons. Cover the loaves with plastic wrap and let rise in a warm place until doubled, 30-to-40 minutes. Bake loaves about 30-to-45 minutes. Remove and place on a rack to cool. Remove the paper strips. Replace strips with bright ribbons. Makes 2 Loaves
Homemade Vanilla-Bottled Gifts
High quality BOURBON or VODKA
FRESH Vanilla beans
Mix some medium good to high quality BOURBON with a few FRESH VANILLA BEANS. Cut open beans length-wise (slit them). Put in a big crock or jar with bourbon (lots). Let age for 2-3 months. Transfer to smaller bottles. Decorate with cute label and red/green ribbon. Good homemade vanilla. Include a recipe using Vanilla (cookies, French toast, etc.) * Some people like to make vanilla using vodka instead of bourbon.
Here's another variation:
Home-Made Vanilla Extract
2 Whole vanilla beans
1 1/2 c Vodka (the cheap-o stuff
-works just fine)
1/2 c Water
1 c Granulated sugar
Anyone interested in a recipe for home-made vanilla extract? It makes a fun gift for Christmas, packaged in a small jar with ribbon around neck, included recipe for same, a bag of brownie or cookie mix which requires vanilla and a brownie pan. It takes about 7 weeks to "steep" it but you can fudge a little on that timing, I'm sure. VANILLA EXTRACT In a 3 cup glass container with a tight fitting lid, combine vanilla beans with the vodka. Cap and allow to "steep" at room temperature for three weeks. Remove vanilla beans and strain liquid through a cheesecloth, if necessary. In a medium saucepan, combine water and sugar, stirring constantly, until it comes to a boil and sugar dissolves. Remove from heat and cool. Stir into vodka that has been strained. Pour mixture into a bottle; cap and allow to sit at room temperature one month. Yield:2 cups vanilla extract
5 c All purpose flour
1 c Whole wheat flour
1 1/2 c Sugar
1 c Instant nonfat dry milk
1/4 c Baking powder
2 ts Salt
1 tb Cinnamon
1/2 ts Cloves
Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients; blend well. Store in airtight container at room temperature or in a cool dry place. For gift giving measure 2 cups mix (by dipping cup into mix and leveling off), and place in an airtight container or zipper-topped storage bag. Be sure to include recipe for Holiday Muffins. Holiday Muffins: 2 cups Holiday Muffin Mix 2/3 cups water 1 egg, slightly beaten 1/4 cup oil Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups or line with paper baking cups. Place muffin mix in medium bowl. Add water, egg and oil. Stir until dry ingredients are just moistened. Do not over mix. Fill greased muffin cups approximately 1/2 full. Bake at 400 degrees for 10 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm. Makes 12 muffins.
2 lb Pk Velveeta Cheese
1 c Mayonnaise, NOT salad-dressing
1 c Horseradish, undrained
Melt Velveeta in top of double boiler. Take off stove and add mayonnaise and horseradish. Mix well and pour in containers. Refrigerate. Will keep for a long time. Makes nice Christmas gifts if packaged in appropriate containers, such as cheese crocks. Tell recipients to save the container for refills since they are certain to want more!
2 c Water
1/2 c Sugar
2 c Peanuts
1/4 c Butter or margarine, melted
1 1/2 c Pecan halves
Salt Preheat oven to 300 degrees. Spray a large jelly roll pan with vegetable cooking spray. Boil water; add nuts. Cook and stir for one minute; drain. Rinse a couple of times with hot water. Drain on paper towels. Transfer nuts to baking pan. Sprinkle nuts with sugar; stir to mix, but do not dissolve sugar. Spread nuts in a single layer. Drizzle with butter. Bake for 15 minutes; stir well and bake another 10 to 15 minutes or until evenly toasted. Remove with slotted spoon when cool. Sprinkle lightly with salt. Store in refrigerator in a tightly covered container. Makes a great gift. Makes 38 (1 oz.) servings.
