Homemade Gifts

Vegetarian Times, Dec, 1998 by Kathy Farrell-Kingsley

PER SERVING: 95 CAL.; 8G PROT.; 12G TOTAL FAT (4G SAT. FAT); 0 CARB.; 19MG CHOL.; 106MG SOD.; 0 FIBER.

Spiced Peaches

MAKES 16 SERVINGS DAIRY-FREE

Not only do these peaches look stunning in their jar, but they are also delicious served plain or topped with a raspberry sauce.

4 cups sugar
3 cups malt vinegar (see glossary, p. 87)
Peel and juice from 1 lemon
6 cloves
6 allspice berries
1 cinnamon stick
4 lbs. firm peaches, peeled, halved
and pitted

In large nonreactive pan, combine sugar and vinegar over low heat and stir until sugar dissolves. Tie lemon peel, cloves and allspice into a square of cheesecloth. Add peaches and simmer just until tender, 15 to 20 minutes. Remove peaches carefully with a slotted spoon and arrange in warmed sterilized jars. Boil sugar until thickened, about 10 minutes, and then pour over peaches. Add lemon rind, cloves and cinnamon stick to jar for decoration. When cool, seal jars. Store up to 2 months.

PER SERVING: 72 CAL.; 1G PROT.; 0 TOTAL FAT (0 SAT. FAT); 18G CARD.; 0 CHOL.; 0 SOD.; 2 FIBER.

Sunflower Seed Crunch

MAKES 1 CUP LACTO 30

This unique candy is a perfect gift: It keeps beautifully and pairs well with hot chocolate, cappuccino and hot tea. To package, wrap with clear or colored plastic film and tie with a ribbon. Present it in a decorative coffee cup or mug.

2 Tbs. butter at room temperature
3 Tbs. light corn syrup
4 Tbs. cake flour
4 Tbs. brown, raw or turbinado sugar
6 Tbs. sunflower or pumpkin seeds

Combine all ingredients in large bowl; mix well. Place batter on sheet of parchment paper, cover with second sheet of parchment and roll batter into thin sheet (9 x 12-inch rectangle). Chill 10 minutes.

Preheat oven to 400 [degrees] F. Remove top sheet of parchment and place dough on sheet pan. Bake until golden brown, about 5 minutes. Cool; break into pieces.

PER 1/4-CUP SERVING: 156 CAL.; 3G PROT.; 8G TOTAL FAT (36 SAT. FAT); 19G CARD.; 10MG CHOL.; 54MG SOD.; 1G Fiber

Recipe from Loretta Oden.

Marinated Olives

MAKES 1 1/2 CUPS DAIRY-FREE

Good quality olives are now sold in most supermarkets and you can make them even more interesting with this flavorful marinade.

8 oz. green olives, pitted
(about 1 1/2 cups)
1 tsp. finely chopped fresh rosemary
or 1/2 tsp. dried
3 Tbs. fresh mixed herbs, such as
thyme, oregano, chives, sage,
or 3 tsp. dried
1 tsp. fennel seeds, crushed
1/2 tsp. paprika
1/8 tsp. crushed red pepper flakes
1/4 tsp. black peppercorns
1 Tbs. coarsely chopped garlic
1/4 tsp. salt
3 medium bay leaves
1 by 3-inch piece of lemon peel
Olive oil to cover

Put olives into medium bowl. Add rosemary, herbs, fennel seeds, paprika, red pepper flakes, peppercorns, and garlic and mix thoroughly. Pack seasoned olives into a pint jar, layering them with bay leaves and lemon peel. Pour oil over olives to cover, then tightly cover jar. Refrigerate for at least 4 days, shaking occasionally.

To serve, drain olives, discard peppercorns, bay leaves and lemon peel. Serve at room temperature.

PER 1/4-CUP SERVING: 43 CAL.; 0 PROT.; 5G TOTAL FAT (16 SAT. FAT); 0 CARD.; 0 CHOL.; 680MG SOD.; 0 FIBER.