Gourmet gifts from your kitchen - recipes for culinary gifts

Vibrant Life, Nov-Dec, 2001 by Georgia E. Hodgkin

The words "simplify, simplify" influence the purchasing decisions of today. With shelves, closets, end tables, and walls reflecting years of gift receiving, we enter another season of gift giving. Perhaps those words "simplify, simplify" need to be a part of our gift decisions, too. As you head for the mall, ask: How many collectibles do your recipients want ... or need?

The answer for the thoughtful gift giver this season just might be "consumables." That is, literally, delightful, delicious, edible food gifts. Such items will please the taste buds of the recipients and will not demand shelf space for years to come. These items may make a dish or menu special. With even more immediacy, these gifts just might please a friend or the unexpected holiday drop-in guests.

Gifts that make the basic activity of meal preparation easier will be the gift that keeps on giving. A homemade mix for baked goods can shorten a cook's preparation time. A meal in a basket is the ultimate in time-saving convenience for the working mother. Frozen or dried foods that are ready or nearly ready to serve will be deeply appreciated--especially during the busy holiday season.

Begin early to collect the decorative glass or plastic containers that will be part of your food gift. Choose containers that match the needs of your family and friends. Wrap it in holiday cellophane--not only to be beautiful, but also so that it is clear the gift is to be consumed soon. Colorful bows and ribbons may trim your gift for a beautiful presentation. Choose your theme to be festive, elegant, playful, or practical.

Be creative this season with gourmet foods presented beautifully. The following recipes and gift-giving ideas might simplify your season of gift-giving, while simplifying life for your recipient.

VANILLA DROPS:

3 cups cookie mix (see basic cookie
  mix recipe on next page)
1 egg
1/4 cup milk
1 t. vanilla

Combine all ingredients. Drop on a
greased cookie sheet. Bake. Yield: 3
dozen cookies. Calories per cookie: 65;
protein: 0.9 grams; carbohydrate: 8.1
grams; fat: 3.1 grams; fiber: 0.2 grams;
cholesterol: 6 milligrams.

Variation: Add 1/2 cup chopped nuts, dates, raisins, candied fruits, or 2/3 cup chopped gumdrops or mini M&Ms, or drop plain and garnish with Decorettes.

LEMON TUMBLES

2 cups cookie mix (see basic cookie
  mix recipe on page 46)
1/4 cup dark corn syrup
1 egg
1 t. vanilla
1 lemon rind, grated
1/2 cup chopped nuts

Combine all ingredients. Drop on a
greased cookie sheet. Bake as directed.
Yield: 2 dozen. Calories per cookie: 85;
protein: 1.4 grams; carbohydrate: 11
grams; fat: 4 grams; fiber: 0.3 grams;
cholesterol: 8.9 milligrams.
PEANUT BUTTER
CRISSCROSSES

1 egg
1/2 cup peanut butter
2 T. oil
1 T. water
3 cups cookie mix (see basic cookie
  mix recipe on page 46)

Combine first four ingredients; add
cookie mix and blend. Drop or shape
balls about 1" in diameter on an ungreased
cookie sheet. Dip fork in flour
and make a cross on each ball to flatten.
Bake as directed. Yield: 3 dozen cookies.
Calories per cookie: 92; protein: 2
grams; carbohydrate: 9 grams; fat: 6
grams; fiber: 0.4 grams; cholesterol: 6
milligrams.
COCONUT MACAROONS

1 egg
1/4 t. vanilla
1/2 t. almond flavor
2 cups cookie mix (see basic cookie
  mix recipe on page 46)
3/4 cup coconut
1/2 cup chopped almonds
3 T. oil or margarine

Combine all ingredients; drop on a
greased cookie sheet and bake as directed.
Yield: 2 dozen cookies. Calories
per cookie: 107; protein: 1.6 grams; carbohydrate:
10 grams; fat: 7 grams; fiber:
0.6 grams; cholesterol: 8.9 milligrams.

A busy mother of cookie eaters will appreciate the shortcut to homemade cookies from this gift. Choose a practical 12-cup plastic, glass, or ceramic container. Wrap in holiday cellophane and tie with a bow. Type the recipes that use the basic cookie mix on decorative recipe cards, and attach to the bow or cellophane.

OATMEAL-NUT
CHOCOLATE-CHIP
COOKIES

1 cup margarine
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 1/2 cups flour
1 t. baking soda
1 t. salt
2 cups oatmeal
1 cup walnuts
1 cup chocolate chips

In a large mixing bowl, cream together
margarine, brown sugar, granulated
sugar, and eggs. Sift together
flour, baking soda, and salt. Add dry ingredients
to mixture until just combined.
Add oatmeal, nuts, and
chocolate chips. Do not overstir. May
be frozen * until ready to bake. Drop by
teaspoonfuls onto a cookie sheet. Bake
in a 375 [degrees] F oven 12 minutes or until
slightly browned. Yield: 5 dozen.
Calories per cookie: 93; protein: 1.5
grams; carbohydrate: 11 grams; fat: 5
grams; fiber: 0.3 grams; cholesterol: 7
milligrams.

* Place cookie dough in a plastic container
for freezing. Type card with baking
instructions and tape to lid. Wrap in decorative
holiday cellophane or gift bag. Be sure
to deliver frozen and prompt your recipient
to place it in the freezer.
WHOLE-WHEAT
SCONE MIX

3/4 cup flour
3/4 cup whole-wheat flour
1 1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt

Mix dry ingredients. Place in a decorative
container. Type remaining ingredients
on a recipe card to include with gift.

1/4 cup margarine
1 large egg
  cup plain low-fat yogurt
  vegetable cooking spray
  margarine and/or jam (optional)

Cut margarine into dry mix. Beat
egg. Add egg and yogurt to mixture
until just moist. Turn dough out onto a
floured surface, and gently knead for
eight turns. Roll or pat dough to a one-inch-thick
circle. Cut into eight
wedges. Place 1/2 inch apart on a baking
sheet sprayed with vegetable cooking
spray. Bake at 400 [degrees] F for 12 to 15 minutes.
Cool on a rack. Serve warm with
margarine and/or jam, if desired. Yield:
8 scones. Calories per scone: 150; protein:
4.5 grams; carbohydrate: 18 grams;
fat: 7 grams; fiber: 1.7 grams; cholesterol:
28 milligrams.