SNOWMAN SOUP
~Sent in by Karen, AZ
1 pkg. hot chocolate mix
3 Hershey Kisses
15 miniature marshmallows
1 candy cane
Place all the above in a mug, and attach the following poem:
Was told you've been real good this year.
Always glad to hear it.
With freezing weather drawing near,
You'll need to warm the spirit.
So here's a little Snowman Soup,
Complete with stirring stick.
Add hot water, sip it slow,
It's sure to do the trick!
RADIANT FRUIT CAKE
~Sent in by Treva, NC
This cake favors dates and is studded with raisins, nuts and diced candied fruits (no peel). This has been a favorite at our house for nearly 40 years. I can't remember where I got it; but, think it was the Lakeland Ledger, Lakeland, FL. We really do not care for al the candied fruit peel that is usually in fruit cake; but loved this one.
3 cups dates
3 cups light or dark raisins
2 cups pecans or filberts (we like pecans)
1/2 pound each glace pineapple & cherry
1/4 cup honey
1/4 cup Sherry wine or fruit juice
1 cup butter or margarine
1 & 1/4 cup brown sugar, packed
4 eggs
2 cups sifted all-purpose flour
1 teaspoon salt
1/4 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon mace
Pit and quarter dates (I like the dates already pitted). Rinse raisins and drain thoroughly. Chop nuts.
In large mixing bowl, combine all fruits and nuts with honey and wine.
Cream butter and sugar together thoroughly. Add well beaten eggs. Pour over fruits and nuts.
Sift together flour, salt, soda and spices. Add gradually to fruit mixture, mixing thoroughly.
Turn into 2 greased loaf pans (8 & 1/2 x 4 & 1/2 x 2 & 1/2 inches) lined with 2 thicknesses greased brown paper and one of greased waxed paper.
Bake in slow oven (300 degrees F.) about 2 to 2 & 1/2 hours, with a shallow pan of water on bottom of oven. Remove from pans to cool, but leave paper on cakes until read to use.
Makes about 5 & 1/2 pounds cake.
JEANETTE'S ALMOND TARTS
~Sent in by Shirley, WA State
Ingredients for tart dough:
1 lb. butter
4 c. all purpose flour
1/4 c. white sugar
3/4 c. milk
Mix and chill in fridge like pie dough.
Ingredients for filling:
1 lb. almond paste (either bought or homemade)
2 c. sugar
2 large eggs
Mix well.
Line pans with small balls of dough. I use small tart pans. Tamper in.
Fill shells 3/4 full with almond dough. Bake 350 -375 F for about 20 min. Cool and tip out on racks. Yield depends on tart size. My pans are 2 inches across.
INSTANT SPICED TEA
~Sent in by Joan, Savona, BC, Canada
2 c instant tea mix, unsweetened
2 c Tang powdered orange juice
1 c white sugar
1 tsp cinnamon
1/2 tsp ground cloves
Mix dry ingredients together well. Store in airtight containers.
To Use:
Dissolve 2 Tbsp of mix in 1 cup hot water. May be garnished with cinnamon stick or lemon wedge.
OATMEAL-BUTTERMILK PANCAKE MIX
WITH HONEY CINNAMON BUTTER
~Sent in by: Pat, Auburn, WA
Pancake mix can be stored in refrigerator up to 1 month; butter can be refrigerated up to 2 weeks or frozen up to 3 months.
Although this gift is not expensive, it is thoughtful and attractive. The children can help with the measuring; be sure to attach the cooking instructions.
Pancake Mix Ingredients:
3/4 cup all-purpose flour
1/4 cup oatmeal flour (see Note)
1/4 cup whole-wheat flour
1/4 cup cultured buttermilk powder
3 Tbsp. oat bran cereal
2 Tbsp. granulated sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Directions:
Mix all ingredients in container with tight-fitting lit or in a pint-size plastic food storage bag; refrigerate.
Attach the following recipe:
Mix:
1 cup water
3 Tbsp. vegetable oil
2 large eggs
In a medium-size bowl until well blended. Add pancake mix; stir just until blended.
Drop by 1/4-cupfuls onto hot, lightly greased griddle or heavy skillet. Cook 3-1/2 to 4 minutes, turning once, until golden brown. Makes 12 pancakes.
Nutrition info per pancake: 107 calories, 3 g protein, 13 g carbohydrates, 5 g fat, 43 mg cholesterol, 152 mg sodium.
Note: If oatmeal flour is unavailable, process 1-1/4 cups quick or old-fashioned oats in blender or food processor until finely ground. You should have 1 cup oatmeal flour. Store unused oatmeal flour airtight in refrigerator or freezer.
Honey Cinnamon Butter
Ingredients:
1 cup butter or margarine, at room temperature
1/2 cup honey
1-1/2 tsp. ground cinnamon
Directions:
Mix all ingredients in a small bowl until well blended. Pack into small jars or crocks. Cover and refrigerate. Makes 1-1/2 cups.
Note: The disposable container manufactures such as Glad or Ziploc make a small single-serving container that would work for this application.
Nutrition info per tablespoon: 89 calories, 0 g protein, 5 g carbohydrates, 8 g fat, 24 mg cholesterol with butter, 0 mg cholesterol with margarine, 93 mg sodium.
SPICED TEA MIX
~Sent in by Larry Holmes, Ontario, Canada
(Present this mix in an attractive teacup or in a tea canister along with a tea strainer of tea ball.)
8 ounces orange pekoe tea leaves
?? cup shredded orange peel
1 tablespoon finely chopped candy ginger
4 inches stick cinnamon, coarsely crushed
2 teaspoons whole cloves, coarsely crushed
In a 1-quart casserole combine tea leaves, orange peel, ginger, cinnamon and cloves. Cover; heat in a 300?° F. oven for 15 to 20 minutes, stirring once or twice. Transfer tea mix to tightly wrapped teacups or tightly covered
canisters. Store in a cool place at least 1 week.
Makes about 3 cups mix.
Directions: Brew tea, using 1 to 2 teaspoons mix for each 6 cups of boiling water. Strain before serving.
BATH SALTS
~Sent in by Shirley, WA State
This is non-edible but I have made lots for friends.
1-5 pound box of Epson salt
Liquid food coloring of your choice
Few drops of Lavender scent oil or Rosemary oil**
Mix in a big bowl to blend in the color you which to achieve and add the scent.
Put in pretty bottles and add a pretty bow.
To use just pour in 1/2 c., fill the tub and enjoy.
**Available at most health food stores or co-op's
HOT COCOA MIX
Makes 5-1/2 cups dry mix
~Sent in by: Pat, Auburn, WA
Ingredients:
2 cups powdered sugar
1 cup cocoa (Dutch-process preferred)
2-1/3 cups powdered milk
1 tsp. salt
2 tsp. cornstarch
1 pinch cayenne pepper (or more to taste)
Directions:
Combine all ingredients in a mixing bowl and incorporate evenly. Seal the mixture in an airtight container (or containers). Can be stored indefinitely.
Attach recipe:
Fill a mug half-full with the mixture and add hot water. Stir to dissolve powder. This also works great with warm milk.
MULLED CIDER MIX
~Sent in by Larry Holmes, Ontario, Canada
(Wrap in a fancy piece of cloth and attach to a bottle of apple juice or cider.)
1 3-inch strip of orange peel
4 inches stick cinnamon, broken
?? teaspoon whole allspice
?? teaspoon whole cloves
Scrape the white portion from orange peel strip. Place orange peel strip on a sheet of waxes paper and let stand overnight at room temperature. In a small bowl combine the dried orange strip, stick cinnamon, allspice, and cloves. Wrap the spices in a cheesecloth bag.
Directions: In a medium saucepan combine one quart of apple juice or cider and the cheesecloth bag of spices. Bring juice or cider to boiling. Reduce heat and simmer for 15 minutes.
BRANDIED FRUIT
~Sent in by: Karen, AZ
This is an old recipe dating before use of brandied fruit made with "starter." It is delicious over vanilla ice cream and also makes a pretty holiday gift.
1 (16 oz.) can apricots
1 (16 oz.) can peach halves
1 (20 oz.) can crushed pineapple
1 (10 oz.) jar maraschino cherries
1 (11 oz.) can Mandarin orange slices
1 C. brandy or Bourbon
Let fruit drain for 12 hours. For every cup of drained fruit add 1/2 cup sugar. Let stand 12 hours. Add 1 cup
brandy or Bourbon. Put into jars and store in refrigerator. Ready to serve in 3 weeks. Yields barely 1/2 gallon.
ST. NICHOLAS FUDGE
~Sent in by Shirley, WA State
This makes a 9x13x2 inch pan full. It is the best I've tasted.
In a large bowl place:
16 oz. milk chocolate chips
1 giant Chocolate Bar (5x9 size) or 2 large ones, broken up in small pieces.
7 oz marshmallow creme
2 c. broken walnut or pecan meats.
Set it aside till needed.
Butter a 9x13x2 in. pan well.
Bring to a boil in heavy saucepan:
4 c. sugar
1 T. butter
1 2/3 c. canned milk (13 oz can)
Cook for 8 min. Stirring constantly. Pour over items in bowl and stir till all is melted and
blended well. Pour in greased pan. Makes 4 1/2 pounds of great candy.
NOODLE CLUSTERS
Makes 2 to 3 dozen
~Sent in by: Pat, Auburn, WA
Ingredients:
12 ounce package semisweet chocolate chips
1 cup peanuts
1-1/2 cups chow mein noodles
Optional: 1/2 cup raisins
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Melt chips in double boiler, remove from heat. Stir in peanuts and noodles. Use a heaping teaspoon of prepared mixture and drop on waxed paper to form a cluster.
Variation: Same as above except use caramel or butterscotch pieces in place of chocolate chips.
FINGER PAINTS
~Sent in by Shirley in WA State
1 envelope Knox??™s gelatin
1/2 c. cornstarch
3 tbl. sugar
2 c. cold water
food coloring of your choice
dishwashing detergent liquid
white shelve paper
Soak gelatin in 1/4 c. warm water and set aside. In a med sauce pan combine cornstarch and sugar. Add the cold water and cook over low heat stirring till blended. Remove from heat and add the softened gelatin. Divide mixture into separate little jars for each color.
For each color add a drop or two of detergent and then add the food coloring a drop at a time until the shade of color you desire. Keeps 6 weeks in the fridge.
Present the paint with a roll of shelf paper or freezer paper to paint on.
PEANUT BUTTER BALLS
Makes about 7 dozen
~Sent in by: Pat, Auburn, WA
Ingredients:
1 cup butter (2 sticks - no substitutes), softened
2 cups creamy peanut butter
7-1/2 cups (2 pounds) confectioners' sugar
1-1/2 pounds chocolate confectionery coating (See Note)
In mixing bowl, cream the butter and peanut butter. Gradually add sugar; mix well. Shape level tablespoonfuls into balls; set aside.
In double boiler, melt confectionery coating. Dip peanut butter balls in chocolate; place on waxed paper to harden.
Note: I use 'bark' chocolate that is readily available at supermarkets during the Thanksgiving/Christmas holidays. It requires no wax to set up. Bark chocolate is available in milk chocolate, dark chocolate, or vanilla chocolate (white).
MEXICAN SEASONINGS MIX
~Sent in by Larry Holmes, Ontario, Canada
?? cup minced dried onion
?? cup dried parsley flakes
1 tablespoon instant chicken bouillon granules
1 tablespoon chili powder
2 teaspoons crushed red pepper
1 teaspoon dried oregano
?? teaspoon garlic powder
In a small bowl combine all of the ingredients. Transfer to tightly covered containers.
Makes ?? cup.
Direction: Use mix to season burgers, chili, tacos, tostadas, and other Mexican-style foods. Shake container thoroughly to mix ingredients before measuring the seasoning.
CHOCOLATE-ORANGE FUDGE
Makes about 1-1/2 pounds
~Sent in by: Pat, Auburn, WA
Ingredients:
2-1/2 cups (15 ounces) semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1/2 cup chopped macadamia nuts, almonds or pecans
2 tsp. finely shredded or grated orange peel
Directions:
Line an 8-inch square pan with foil, extending foil over edges of pan. Butter foil; set aside.
In a medium saucepan, melt chocolate chips with sweetened condensed milk. Remove from heat; stir in nuts and orange peel.
Turn into prepared pan, spreading evenly. Cool slightly. Cover and chill 2 hours or until firm. When firm, use foil to lift out of pan. Cut into diamonds or squares. Store tightly covered in refrigerator.
CHOCOLATE MOUNDS BALLS
~Sent in by Shirley in WA State
1 c. butter
1 can of Eagle brand milk
2 pounds of powdered sugar
2- 14 oz pkgs. flaked coconut (sweetened)
Topping:
2-12 oz pkg. semi sweet chocolate chips
1 block of paraffin (canning wax)
Mix the soft butter with the milk, sugar and coconut. Refrigerate overnight. Roll in 1 inch ball and put back in fridge covered, until coating is ready to dip.
Using a deep dish pie plate (Pyrex) over a pan of hot but not boiling water, melt the paraffin and chips.
Use 2 forks or a dipping tool and coat balls with the melted chocolate. Set on wax paper to dry. Store air tight in the fridge or freezer. Makes about 100 balls.
CHOCOLATE CHIP COOKIE MIX
~Sent in by Larry Holmes, Ontario, Canada
1/2 cup sugar
1/2 cup chopped nuts
1 cup chocolate chips
1 cup packed brown sugar
2-1/4 cups flour mixed with 1 teaspoon baking soda and 1/4 teaspoon salt
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350?? for 13 to 15 minutes. Cool 10 minutes on baking sheet. Remove to wire racks to cool completely. These cookies will firm up when completely cooled.
Yield: 3 dozen.
CHRISTMAS HARD CANDY
~Sent in by Treva, NC
When you make a batch of this beautiful jewel-toned candy, your whole house fills with wonderful scents of mint or cinnamon. Put it in clear jars with a holiday calico fabric on the lid and give as gifts.
3-1/2 cups sugar
1 cup light corn syrup
1 cup water
1/4 to 1/2 teaspoon cinnamon or peppermint oil*
1 teaspoon red or green food coloring
In a large heavy saucepan, combine sugar. corn syrup and water. Cook on medium-high heat until candy thermometer reads 300?° (hard-crack stage). stirring occasionally. Remove from the heat; stir in oil and food coloring, keeping face away from mixture as odor is very strong. Immediately pour onto a greased cookie sheet. Cool; break into pieces.
Store in airtight containers.
Yield: about 2 pounds.
*Note: Cinnamon oil and peppermint oil are available in cake-decorating and candy supply stores. Be very careful with it as it can burn the skin.
LOUISE'S APRICOT BALLS
Approx. 100 balls
~Sent in by Shirley in WA State
3 lbs. powdered sugar
1/2 lb. melted butter
1/3 c. frozen orange juice concentrate, thawed
2 1/2 lbs. ground dried apricots
2 tsp vanilla
2 c. finely chopped pecan nuts
Mix the first 5 ingredients till all the sugar in incorporated into the apricots. Place in fridge, covered, till
tomorrow to mellow it out. Roll in 1" balls and roll in nuts.
Note: I place nuts in my hand and lay the apricot ball in them and roll to push the nuts into them.
DELICATE BEAU KNOT COOKIES
Makes 3 to 4 dozen
~Sent in by: Pat, Auburn, WA
Ingredients:
3/4 cup sugar
1/4 cup firmly packed dark brown sugar
1/3 cup butter or margarine
3/4 tsp. vanilla extract
1 egg
1/3 cup sifted flour
1/4 tsp. salt
1 cup finely chopped pecans
Directions:
Cream both sugars, butter and vanilla together; beat in the egg just until blended. Add flour, salt and nuts all at once and blend thoroughly.
Drop by teaspoonfuls about 3 inches apart onto a generously greased cookie sheet.
Bake at 350F about 6 minutes or until centers of cookies are light and edges are medium brown. Let cool 1 minute.
With wide turner, start at one edge of cookie and remove carefully from cookie sheet. Immediately pinch together to form a bow.
CHERRY-CHOCOLATE CANDY
~Sent in by: Pat, Auburn, WA
Bottom Layer Ingredients:
1/2 cup butter
1 small can (5-2/3 ounces) evaporated milk
2 cups sugar
13 or 14 large marshmallows
Directions:
Combine butter, milk and sugar to boil. Boil for 5 minutes. Stir in 6 oz of cherry chips and dissolve. Pour into 8-inch square pan.
Top Layer Ingredients:
3/4 cup peanut butter
12 ounces chocolate chips
1 tsp. butter
Combine in top of double boiler and cook and stir until all ingredients are dissolved.
Mix in 10 ounces chopped Spanish peanuts and pour over top layer and chill.
OATMEAL RAISIN SPICE COOKIE MIX
~Sent in by Larry Holmes, Ontario, Canada
3/4 cup packed brown sugar
1/2 cup sugar
3/4 cup raisins
2 cups uncooked quick oats
1 cup flour mixed with 1 teaspoon cinnamon,
1/2 teaspoon nutmeg, 1 teaspoon baking soda and,
1/2 teaspoon salt
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter, 1 egg slightly beaten and 1 teaspoon vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350?? for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on cookie sheet; remove to wire racks to cool completely.
Yield: 3 dozen.
FRIENDSHIP SOUP MIX IN A JAR
~Sent in by Maggie, TX
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet macaroni*
* or other small pasta (can be put in a plastic sandwich bag to make it easier for the recipient to get out of jar.
In a 1-1/2-pint jar, layer the first eight ingredients in the order listed. Seal tightly.
Yield:1 package
To give as a gift, include the following instructions on your gift tag:
Friendship Soup Mix In A Jar
1 package Layered Friendship Soup Mix
1 pound ground beef
3 quarts water
1 can (28 ounces) diced tomatoes, un-drained
Carefully remove macaroni from top of jar and set aside. In a large saucepan or Dutch oven, brown beef; drain.
Add the water, tomatoes and soup mix; bring to a boil Reduce heat; cover and simmer for 45 minutes. Add reserved macaroni; cover and simmer for 15 to 20 minutes or until macaroni, peas, lentils and barley are tender.
Yield: 16 servings (4 quarts)
HEART SMART MUFFIN MIX IN A JAR
~Sent in by Maggie, TX
You will need:
1 quart wide-mouth canning jar
1 small Ziploc bag
16 inches of a pretty ribbon
1 tiny wire whisk (available from kitchenware shops)
1 large rubber band
1 large envelope (Punch a hole in the upper left corner of the envelope.)
2 cups all-purpose unbleached flour (spoon into measuring cup and level top)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2/3 cup packed dark brown sugar
Directions:
1. In a medium mixing bowl, combine 2 cups all-purpose unbleached flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg and 1/8 teaspoon salt.
2. Using a funnel, pour ingredients into the jar. In a small Ziplock bag, place the dark brown sugar in and completely close. Push bag into the mason jar. Close jar tightly. Secure the small wire whisk with a rubber band around the lid.
3. Type baking instructions (see below) on a pretty piece of paper or card, and tuck inside the envelope. Tie instruction card with a pretty ribbon covering the rubber band.
Instruction card:
Heart Smart Muffin Mix
Per muffin: 158 calories, 30 grams carbohydrates, 3 grams fat (less than 1 gram saturated fat), 18 milligrams cholesterol, 1 gram fiber. Makes 12.
Dry mix keeps for 3 months. Store in a cool, dark cupboard.
1. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray twelve 2 3/4-by-1 1/2 inch nonstick muffin cups with oil.
2. Empty the Heart Smart Muffin Mix ingredients into a medium bowl. Set aside.
3. In another medium bowl, using a handheld electric mixer set at medium speed, beat the 3/4 cup low-fat (or regular) buttermilk, 3/4 cup unsweetened applesauce, 2/3 cup packed dark brown sugar (from the Ziplock bag), 1 large egg, 1 1/2 tablespoons canola or vegetable oil and 1 teaspoon vanilla extract until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Batter will be thick. Do not overmix.
4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.
Variations:
Do Your Own Thing Muffins: Stir in 1/2 cup fresh or frozen (do not thaw) blueberries, raspberries, chocolate chips, raisins, currants or walnuts.
Bran Muffins: Stir in 3/4 cup unprocessed bran flakes with the dry ingredients. If batter is too thick, add in 1/4 cup unsweetened applesauce.
Cranberry-Pumpkin Muffins: Substitute 1/2 cup solid pack pumpkin for 1/2 cup of the applesauce and 1/2 cup dried cranberries.
Dairy-Free Muffins: Replace the buttermilk with soy or rice milk. Add in 1 tablespoon freshly squeezed lemon juice.
BROWNIES IN A JAR
~Sent in by Maggie, TX
Dry ingredients for brownies are layered in a one quart jar and given as a gift, along with baking directions.
??? 2 1/4 cups white sugar
??? 2/3 cup cocoa
??? 1 1/4 cups all-purpose flour
??? 1 teaspoon baking powder
??? 1 teaspoon salt
??? 1/2 cup chopped pecans
Pour sugar into a clean and dry one quart jar. Press down firmly. Add cocoa powder and press down firmly. Combine flour, baking powder and salt. Pour into jar. Pour in chopped pecans, making sure pecans are evenly layered in the jar.
Attach the following directions to the jar:
Empty mix into large bowl. Use your hands to mix thoroughly.
Add 3/4 cup of butter or margarine, 2 tsp. Vanilla and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9 x 13 inch pan. Bake at 350 degrees F (180 degrees C) for 30 minutes or until done. Cool in pan. Cut into 2 inch squares.
Makes 2 dozen
DRY RANCH DRESSING MIX
~Sent in by Maggie, TX
1/2 cup dry buttermilk powder
1 tablespoon dried parsley, crushed
1 teaspoon dried dill weed
1 teaspoon onion powder
1 teaspoon dried minced onion
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper
Combine all ingredients in the container of a food processor or blender and process on high speed until well blended and powdery smooth.
To use mix: Combine 1 tablespoon dry mix with 1 cup milk and 1 cup mayonnaise. Mix well.
Makes 2 cups salad dressing.
PRALINE SYRUP
~Sent in by Maggie, TX
2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup pecan pieces
1/2 teaspoon vanilla
Combine syrup, sugar, and water in a saucepan over medium heat. Bring to a boil; boil for 1 minute. Remove from heat; stir in pecans and vanilla. Pour into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in a boiling water bath.
Makes about 4 pints.
