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DECK THE HOLIDAY'S: TOP 25 FOOD GIFTS!!

Friday, December 20, 2013

TOP 25 FOOD GIFTS!!


   Give the gift of great recipes this holiday season. Surprise someone special with one of these favorite food gift ideas—Christmas cookies, fudge recipes, Christmas candy and more!


Gingerbread Cookies Recipe


Gingerbread Cookies Recipe






  • 60 Servings






  • Prep: 30 min. + chilling Bake: 10 min./batch + cooling



  • 301040

    Ingredients

    • 3/4 cup butter, softened
    • 1 cup packed brown sugar
    • 1 egg
    • 3/4 cup molasses
    • 4 cups all-purpose flour
    • 2 teaspoons ground ginger
    • 1-1/2 teaspoons baking soda
    • 1-1/2 teaspoons ground cinnamon
    • 3/4 teaspoon ground cloves
    • 1/4 teaspoon salt
    • Vanilla frosting of your choice
    • Red and green paste food coloring


    Directions

    • In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
    • On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
    • Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies. Yield: 5 dozen.



    Sweet & Salty Snowmen Recipe


    Sweet & Salty Snowmen Recipe
    




  • 8 Servings






  • Prep/Total Time: 25 min.



  • 2525

    Ingredients

    • 8 pretzel rods
    • 6 ounces white baking chocolate, melted
    • Assorted candies: M&M's miniature baking bits, miniature chocolate chips, small gumdrops, jelly rings, Fruit by the Foot fruit rolls


    Directions

    • Dip pretzel rods two-thirds of the way into melted white chocolate, or drizzle chocolate over pretzels with a spoon. Attach baking bits for buttons and noses and chocolate chips for eyes.
    • For hats, dip the bottom of a small gumdrop into chocolate and press onto a jelly ring; attach to the top of each pretzel.
    • Carefully stand snowmen by placing them upright in a tall glass or pressing the bottom of the pretzel rods into a 2-in.-thick piece of Styrofoam. For scarves, cut fruit rolls into thin strips; tie around snowmen.
    • Yield: 8 snowmen.

      Note: This recipe was made with Chuckles jelly rings.


    Celebration Spoons Recipe

    Celebration Spoons Recipe


  • 24 Servings



  • Prep/Total Time: 10 min.



  • 1010

    Ingredients

    • 1 cup (6 ounces) semisweet chocolate chips

    • 24 metal or plastic spoons
    • Peppermints and/or Andes candies, chopped

    Directions

    • In a microwave, melt semisweet chips; stir until smooth. Dip spoons into chocolate. Tap the handle of spoon on the edge of the bowl to remove excess chocolate.
    • Place on waxed paper. Sprinkle with chopped candies. Let stand until set.
    • Yield: 2 dozen.


    Gumdrop Fudge Recipe

    Gumdrop Fudge Recipe


  • 81 Servings



  • Prep: 20 min. + chilling



  • 2020

    Ingredients

    • 1-1/2 pounds white candy coating, coarsely chopped
    • 1 can (14 ounces) sweetened condensed milk
    • 1/8 teaspoon salt
    • 1-1/2 teaspoons Spice Islands® pure vanilla extract
    • 1-1/2 cups chopped gumdrops

    Directions

    • Line a 9-in. square pan with foil; set aside. In a heavy saucepan, combine the candy coating, milk and salt. Cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla and gumdrops.
    • Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store at room temperature.
    • Yield: about 3 pounds.


    Shortbread Ornament Cookies Recipe

    Shortbread Ornament Cookies Recipe


  • 40 Servings



  • Prep: 1-1/2 hours + chilling Bake: 15 min./batch + cooling



  • 9015105

    Ingredients

    • 3 cups all-purpose flour
    • 3/4 cup sugar
    • 1/4 teaspoon salt
    • 1-1/2 cups cold butter, cubed
    • 2 tablespoons cold water
    • 1/2 teaspoon rum extract
    • 1/2 teaspoon almond extract

    • ICING:
    • 2 cups confectioners' sugar
    • 2 tablespoons plus 2 teaspoons 2% milk
    • Food coloring of your choice, optional
    • Colored edible glitter and nonpareils

    Directions

    • In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball.
    • On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes.
    • Bake at 325° for 15-18 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
    • For icing, in a large bowl, whisk the confectioners' sugar and milk. Divide into small bowls; tint with food coloring if desired. Gently spread over cookies. Decorate as desired.
    •  Yield: about 3 dozen.


     
    Cinnamon Hot Chocolate Mix Recipe

    Cinnamon Hot Chocolate Mix Recipe





  • 18 Servings






  • Prep/Total Time: 10 min.



  • 1010

    Ingredients

    • 1-3/4 cups nonfat dry milk powder
    • 1 cup confectioners' sugar
    • 1/2 cup powdered nondairy creamer
    • 1/2 cup baking cocoa
    • 1/2 teaspoon ground cinnamon
    • 1 cup miniature marshmallows

    • ADDITIONAL INGREDIENTS:
    • 3/4 cup hot milk


    Directions

    • In a large bowl, combine the milk powder, sugar, creamer, cocoa and cinnamon. Add the marshmallows; mix well. Store in an airtight container in a cool dry place for up to 3 months. Yield: 18-19 batches (about 3-1/2 cups total).
    • To prepare hot chocolate: Dissolve about 3 tablespoons hot chocolate mix in hot milk.
    • Yield: 1 serving per batch.

    Peppermint Lollipops Recipe

    Peppermint Lollipops Recipe



  • 10 Servings



  • Prep: 5 min. Cook: 30 min. + standing



  • 53035

    Ingredients

    • 1-1/2 cups sugar
    • 3/4 cup water
    • 2/3 cup light corn syrup
    • 1/2 teaspoon cream of tartar
    • 1/2 teaspoon peppermint oil
    • Red and/or green paste food coloring
    • 10 lollipop sticks
    • Crushed peppermint candies, optional

    Directions

    • Butter 10 assorted metal cookie cutters and place on a parchment paper-lined baking sheet; set aside. In a large heavy saucepan, combine the sugar, water, corn syrup and cream of tartar. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
    • Remove from the heat. Stir in oil, keeping face away from mixture as odor is very strong. For each color of candy swirls, pour 1/4 cup sugar mixture into a ramekin or custard cup; tint red or green.
    • Immediately pour remaining sugar mixture into prepared cookie cutters. Drizzle with colored mixtures as desired; cut through with a toothpick to swirl. Remove cutters just before lollipops are set; firmly press a lollipop stick into each. Sprinkle peppermint candies over tops if desired.
    •  Yield: 10 lollipops.

      Note: This recipe was tested with LorAnn peppermint oil. It can be found at candy and cake decorating supply shops or at www.lorannoils.com.


    • It's recommended that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.


    Chocolate-Coated Pretzels Recipe

    Chocolate-Coated Pretzels Recipe


  • 20-24 Servings



  • Prep: 15 min. + standing



  • 1515

    Ingredients

    • 1 to 1-1/4 pounds white and/or milk chocolate candy coating, coarsely chopped
    • 1 package (8 ounces) miniature pretzels
    • Nonpariels, colored jimmies and colored sugar, optional

    Directions


    • In a microwave, melt half of candy coating at a time; stir until smooth. Dip pretzels in candy coating; allow excess to drip off. Place on waxed paper; let stand until almost set. Garnish as desired; let stand until set.
    • Yield: 5-6 dozen.

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