Christmas is fast closing in on us and it’s time to start planning homemade food to give as gifts. Although it is wonderful to receive home baking another great idea is to make gift certificates for your services at a later date. Perhaps a coupon for dinner later in the winter will be just the right thing for someone on your list.
Another great idea is to give frozen cookie dough. These will keep in the freezer for three to six months and a snap to bake fresh. Make a big batch of your favourite drop cookie. Line a baking sheet with parchment paper, then scoop even balls of dough onto the sheet. No need to leave much space between them. Leave just enough so they don’t freeze together. Then place the entire sheet into the freezer for four hours or overnight. Then transfer the frozen balls into an airtight container and put back in the freezer. For cookies that you want to spread during baking, flatten them slightly with a drinking glass before freezing.
Read Also
Ask tough questions to determine if business still works
Across the country, a hard conversation is unfolding. Many producers are starting to ask a tougher question: can we keep doing this the way we always have?
Be sure to put a label on the container explaining how to bake. There is no need to defrost them before baking. They can go directly into the preheated oven. Reduce the heat by 25 F and increase the baking time a few extra minutes. The best advice is to say that the cookies are ready when they are golden on the bottom and just turning colour at the edges.
If mincemeat tarts are your specialty, an ordinary jar of mincemeat can be fancied up by adding a splash of bourbon and a jar of orange marmalade.
Indian style sweet and salty snack
Puffed rice can be found in the cereal aisle of most grocery stores. It is not the same as Rice Krispies cereal. Almost any Middle Eastern or South Asian spice mixture works in this recipe. Substitute with spices you have on hand. Purchased crispy chickpea or lentil snacks can be substituted for the green split peas.
- 3 tbsp. green split peas 455 mL
- 1 tsp. ground cumin 5 mL
- 1 tsp. curry powder 5 mL
- 1 tsp. chili powder 5 mL
- 1/4 tsp. cayenne, or more, to taste 1 mL
- 1/4 tsp. ground black pepper 1 mL
- 1 tsp. nigella seeds, optional 5 mL
- 3 tbsp. oil 45 mL
- 1 tbsp. fresh ginger, finely chopped 15 mL
- 1/4 c. candied ginger, chopped 60 mL
- 2 tbsp. raisins, optional 30 mL
- 4 c. puffed rice 1 L
- 3/4 tsp. salt 3 mL
- 1 1/4 tsp. raw or golden sugar 6 mL
- 2/3 c. peanuts or cashews, or a mixture of both 150 mL
Rinse the split peas and drain. Place them in a small bowl, cover with boiling water and let soak for at least an hour, preferably three hours. Drain well and pat dry. This can be done the day before.
Combine the next five ingredients.
Have everything measured and ready in a place close to the stove.
Heat a large sauté pan over medium-low heat. Dry roast the puffed rice until crispy. Be careful not to burn. Stir constantly. When crispy pour into a bowl and continue using the sauté pan.
Add the oil, increase heat to medium-high and heat until the oil is hot, but not smoking. Add the soaked and drained split peas and fry, stirring occasionally, until the frothing stops, about two to three minutes. Turn the heat down to medium-low.
Add the chopped fresh ginger and stir two or three times. Add the nuts, candied ginger and raisins and stir once and then add the ground spice mixture. Stir in the sugar and salt. Add the puffed rice, stirring quickly until the rice is coated with spices.
Pour into a bowl and let cool. Eat warm or at room temperature. Once completely cooled this can be stored in an airtight container for two weeks. Or package in a cellophane bag with a Christmas ribbon.
Cinnamon Swirl Quick Bread
Small size bakeable loaf pans are ideal for gifting. When fully cooled wrap in cellophane and make it fancy with Christmas stickers or ribbons.
- 2 c. all-purpose flour 500 mL
- 1 c. light brown sugar, divided 250 mL
- 1 tsp. baking soda 5 mL
- 1/2 tsp. salt 2 mL
- 1 c. buttermilk 250 mL
- 2 tsp. vanilla extract 10 mL
- 1 large egg
- 1/4 c. canola oil 60 mL
- 2 1/2 tsp. cinnamon 12 mL
Glaze:
- 1/4 c. powdered sugar 60 mL
- 1 1/2-2 tsp. milk 7 – 10 mL
Preheat oven to 350 F (180 C). Grease a 9 x 5 inch (22 x 12 cm) loaf pan with non-stick cooking spray or butter. Or use three 3 x 5 inch bakeable paper pans.
In a large bowl combine flour, 1/2 cup (125 mL) brown sugar, baking soda and salt, set aside. In a medium bowl combine buttermilk, vanilla, egg and oil.
Add the wet ingredients to the dry and mix until just combined.
In a small bowl, combine the remaining 1/2 cup (125 mL) brown sugar and cinnamon.
Add half of the batter to the prepared loaf pans.
Sprinkle half of the cinnamon sugar mixture on top. Pour the remaining batter in, followed by the remaining cinnamon sugar mixture on top. Using a butter knife swirl the batter to marble the bread.
Bake for 40 minutes or until golden brown on top and a toothpick comes out clean. Allow it to cool for 30 minutes in the pan and take it out to cool completely on a wire rack. If you are using the mini pans then the baking time will be reduced to about 25 minutes. Leave the loaves in the mini bakeable pans for gifting.
When it is cool, drizzle with the glaze and serve.
Glaze:
In a medium bowl, combine the powdered sugar and milk. Whisk until it is smooth and clump free. Set aside until you are ready to drizzle on top of the bread.
Apricot White Chocolate Cookies with Cashews
- 1 c. unsalted butter, softened 250 mL
- 1/2 c. sugar 125 mL
- 1 1/2 c. brown sugar packed 375 mL
- 2 large eggs
- 2 1/2 tsp. pure vanilla extract 12 mL
- 3 c. all-purpose flour 750 mL
- 3/4 tsp. sea salt 3 mL
- 1 tsp. baking soda 5 mL
- 1 tsp. baking powder 5 mL
- 2 c. chopped driedapricots 500 mL
- 2 c. white chocolatechips 500 mL
- 1 c. choppedcashews 250 mL
Preheat oven to 350 F (180 C).
Finely chop apricots. They need to be soft. If they have dried out then pour hot water over them and soak for 10 minutes and drain thoroughly before using.
In a large mixing bowl with a hand mixer or use a stand mixer, cream the butter with sugars until light and fluffy. Add eggs, one at a time, and continue beating. Add vanilla, salt, baking powder and baking soda and beat until smooth.
Stir in flour, chopped apricots, white chocolate chips and cashews with a wooden spoon or paddle on a stand mixer to combine.
Shape dough with hands or a cookie scoop into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets. Flatten slightly by pressing with a drinking glass. If you want to freeze unbaked, place all the cookie balls on a large baking sheet and freeze until very firm. Put in freezer containers and return to the freezer. They will keep frozen unbaked for three to four months. Bake at 350 F (180 C) if freshly made or 325 F (160 C) if frozen. Makes about 40 cookies.
Bake for 13-15 minutes or until edges are light brown. Add extra time if baking from frozen.
Sarah Galvin is a home economist, teacher and avid supporter of local food producers. She has been a market vendor, grew up on a farm in southeastern Saskatchewan and is a member of TEAM Resources.
