Conference turris::cooks

I include two bread recipes here, one sweet, one not.  They are both 
fast to make, and freeze well.  Wrapped in colorful ribbons and
packaged with appropriate accessories (jams, mustards, etc.) they
make wonderful christmas gifts.  Recipes for both exist in many
different forms and I have modified a little each time I make
them.

		Cranberry lemon bread

INGREDIENTS

	2 cups flour
	1 teaspoon salt
	1 teaspoon baking soda
	1 teaspoon baking powder
	1 teaspoon cinnamon
	1/4 cup butter-flavored crisco or butter (room temperature)
	1 and 1/4 cup sugar
	2 extra-large eggs, lightly beaten
	1/2 cup buttermilk
	1/2 teaspoon vanilla
	1 tablespoon grated lemon rind
	1 cup fresh cranberries

Preheat oven to 350 degrees F. (325 degrees F if you use glass pans).

combine dry ingredients in large bowl, stirring with wire wisk.
in another bowl, mix shortning or butter, sugar, eggs, buttermilk,
vanilla and lemon rind really well.  Add to flour mixture and
mix well.  Fold in cranberries.  Grease 2 9 inch by 5 inch loaf
pans and turn batter into pans.  Bake approx. 40 minutes or
until toothpick comes out clean when inserted in the middle
of the loaf.

The bread may be cooled to room temperature and then wrapped in
foil and frozen.  When you are ready to give as a gift, you can
glaze with a mixture of 1/4 cup lemom juice mixed with 1/4 cup
confectioner's sugar (or enough sugar to make the right
consistency).  Drizzle over the bread and let dry a little before
wrapping to give as gifts.

Suggested to give with the bread:  jams, jellies, flavored cream
cheeses, conserves, and fruit butters.

		Corn Rye Bread

INGREDIENTS

	3 cups whole rye flour
	2 cups cornmeal
	5 teaspoons baking powder
	1 teaspoon baking soda
	1 and 1/2 teaspoons salt
	4 teaspoons caraway seed
	1/2 cup oil
	6 tablespoons molasses
	2 eggs
	2 and 1/2 cups buttermilk

Preheat oven to 350 degrees F.

Grease two 8 inch by 4 inch loaf pans.

Put dry ingredients in a bowl and stir well with wire wisk.
Beat the oil, molasses,and egg together and stir in the buttermilk.
Add dry ingredients to wet ingredients stirring just to moisten
thoroughly.  Turn into loaf pans and bake approx 1 hour.

Suggested to give with the bread:  Mustards, cheeses, sausages.

The next four replies to this topic are spice mixtures that you can easily
make. I am making them for Christmas gifts. You use a coffee grinder to grind
the whole spices. I am putting them in small spice jars that I bought at Crate
and Barrel in Harvard Square. 

Patti

Curry Powder

makes about 1 cup

3 tbl coriander seeds
1-1/2 tbl cumin seeds
1 tbl mustard seeds
1 tbl fenugreek seeds (optional)
1 tbl black peppercorns
1 tbl dried red pepper flakes
1 tsp cardoman seeds - removed from their pods
3 cinnamon sticks
1 tbl whole cloves
1/4 cup ground tumeric

I was able to find all but the fenugreek seed in Demoulas. McCormick Fancy
spices. I got the fenugreek in a health food store.

Put all the spices expect the tumeric on  a cookie sheet. Roast in a 200 degree
oven for 15 - 20 minutes. Grind in batches in the coffee grinder. Add the
tumeric. Mix well. Store in a ziplock bag or spice bottles. If your coffee
grinder doesn't grind real fine, you may want to sieve this before you package
it. 

Indian Sweet Spice (Garam Masala)

makes about 1-1/2 cups

6 tbl coriander seeds
4 tbl black peppercorns
2 tbl cardoman seeds - removed from their pods
3 cinnamon sticks
2 tbl whole cloves

I was able to find these whole spices in Demoulas. McCormick Fancy spices. 

Put all the spices on a cookie sheet. Roast in a 200 degree oven for 15 - 20
minutes. Grind in batches in the coffee grinder. Mix well. Store in a ziplock
bag or spice bottles. If your coffee grinder doesn't grind real fine, you may
want to sieve this before you package it. 

Chinese Five Spice Powder

makes about 3/4 cup

1 tbl Szechuan peppercorns
1 tbl black peppercorns
6 cinnamon sticks
2 tbl fennel seeds
6 whole star anise

You should be able to find the szechuan peppercorns and star anise in the
oriental section of the grocery store, if not try a oriental market.

Put all the spices on a cookie sheet. Roast in a 200 degree oven for 15 - 20
minutes. Grind in batches in the coffee grinder. Mix well. Store in a ziplock
bag or spice bottles. If your coffee grinder doesn't grind real fine, you may
want to sieve this before you package it. 

Chili Powder

makes about 1/3 to 1/2 cup 

2 large pasilla chilis, seeds and stems removed
2 large ancho chilis, seeds and stems removed
1 tbl cumin seeds
1/4 tsp whole cloves
1/2 tsp whole coriander
1/4 tsp ground allspice
2 tbl dried oregano
1 tsp garlic powder

I haven't tried to make this yet, so I'm not sure where you can get the chilis.

Crush the chilis. Put the spices on a cookie sheet. Roast in a 200 degree oven for 15 - 20
minutes. Add chilis. Grind in batches in the coffee grinder. Mix well. Store in
a ziplock bag or spice bottles. If your coffee grinder doesn't grind real fine,
you may want to sieve this before you package it. 

    Hi,
    
    For gift giving I do the following:
    
    I cross stitch the top of mason jars and fill them with the following
    recipes.
    
    Any more ideas?
    
    pat
    

    20 oz. Almond Bark		11 oz bag mini pretzels
    
    Melt almond bark in double boiler.  Dip pretzels into bark, coating
    completely.  Place on waxed paper to dry.  5 pints.
    

    1 t. ground cloves		1 lb. 2oz. Tang
    1/2 t. allspice		2 oz. instant tea with lemon
    2 t. cinnamon		1/2 C. sugar
    
    Mix all ingredients.  Use 3 t. per 6 oz of hot water.  3 pints
    

    3 1/2 C dry milk		1/2 C. cocoa
    2 1/2 C. sugar		1 t. cinnamon
    1 1/2 C. instant coffee
    
    Mix all ingredients.  Use 1 T. per 6 oz of hot water.  4 pints
                                   

    2 1/4 C. sugar		6 eggs, well beaten
    1 1/3 c. dry mustard	1 1/3 c. white vinegar
    
    Mix sugar and mustard in large saucepan.  Slowly add eggs and vinegar,
    blending well.  Stirring constantly, cook over low heat until thick.
    Cool.  5 half-pints.  Keep refrigerated.
    

    2 1/2 c. flour		1 lb grated sharp cheese
    1 t. salt			1 c. soft butter or margarine
    1/2 t. cayenne pepper
    
    Mix cheese and dry ingredients.  Cut in butter.  Using pastry bag
    or cookie press, squeeze into straws on ungreased cookie sheet.
     Bake at 400 F for 10-12 min. or until slightly browned.  3 quarts.
    

    1/2 c. margarine		1 t. soda
    1 c. sugar			16 c. popped corn
    1/2 c. light corn syrup	1 c. dry roasted peanuts
    1 t. vanilla
    
    Bring margarine, sugar and corn syrup to a boil and cook for 5 min.
    Remove from heat; add vanilla and soda.  Pour over popped corn and
    nuts in a large pan; stir well.  Bake at 250 F for one hour, stirring
    every 15 minutes.  5 quarts
    

    I'm already planning ahead for Christmas and sure could use some
    help.  I always make candy and cookies to give away at Christmastime,
    but I thought it would be interesting to hear what kind of treats
    everyone else gives away.  So, I would like to have this file for
    those "special" Christmas recipes, if you're willing to give your
    Christmas "secrets" away.  
    
    Also, I had a boss several years ago that made Crescent cookies for 
    Christmas.  She gave me her recipe, but I have since lost it and
    she has retired and I don't know how to get in touch with her. 
    The cookies were half-moon or crescent shaped and rolled in powdered
    sugar.  They were wonderful.  If anyone has this recipe, I would
    greatly appreciate it.  
    
    Some other things that I would be interesting in having are recipes
    for individual fruit cakes, cheesecakes, etc.; peanut butter balls,
    and the peanut butter cookies with Reeses candy in them, along with
    any other of your "favorite" Christmas recipes!!
    
    BTW, I have gone through this entire file in the past week and have
    already picked over all the previous entries, so no need to re-enter
    anything you have previously entered, or doing a Dir/keyword.  
    
    Thanks for any suggestions you may have.
    
    Virginia

    Along these same lines.......
    Does anyone have any special ideas that they use to creatively
    package goodies for gifts? Something along the line of baskets
    (i.e. cookies, jams, kitchen gadgets, wines, etc.) with a
    main theme. A frien of ours gave us (for a wedding present) a
    large wicker flower basket with dried flowers, wine, cheese,
    wine glasses, cheese slicer, speader, cloth napkins and a LARGE
    dog bisquit (for our pup). Their taste and imagination are
    incredible....unfortunately, I am not so inclined. Can anyone
    suggest special baskets and what you would include?
    
    thanx
    pat

    Last year I made homemade liqueur's for presents.  I found quite
    a few recipe's in this file too.   I don't remember exact numbers
    but they're in here.  I made a few dozen bottles of Amaretto and
    Kahlua and wrapped these up as presents.  I bought bottles at the
    New England Beer Supply store on Route 9 in Framingham MA - 12 .725
    liter bottles for $10.95.  I made my own labels on my handy dandy
    LN03 printer using the English Embassy font.  It was lots of fun
    and best of all EVERYone loved their gifts.  Now is the time to
    make these things because the longer the bottles sit, the better
    the contents become!

    re:  .2
    
    Thanks, that's a great idea! I'll check notes further back and post
    pointers to the recipes.
    
    pat

Re: gift baskets

buy simple baskets at import stores and, depending on the size of the
basket, line them with a set of 8 colorful cloth napkins (picked up at
any department store), a table cloth, or just a set of 4 napkins...then
place food items (well wrapped in saran wrap with a bow on top) in the
basket.  In this way, they get some colorful table linens and the hand
made goodies.

    re -.1
    
    You have given me a wonderful idea!!  I think I'll make each basket
    a theme basket!!  For example, my boss loves cats, so for her I'll
    put maybe coffee mugs with cats on them filled with homemade candy,
    I saw some dish towels with cats embrodiered (sp?) on them that
    I could line the bottom of the basket, and maybe a fancy (brass,
    ceramic, etc.) cat for the middle of the basket.  Then I can put
    the cookies, candies, etc. around everything.  Then, my sister likes
    unicorns, etc. etc.  That way everyone gets goodies and a gift,
    too.  Thank you for inspiring that in me!!!
    
    Virginia

    Brilliant idea - keep 'em coming.  I fancy making a cheese one
    with perhaps some fancy crackerwheats and grapes.
    
    

    I've done a "cheese" basket, and included a small cheese board and
    slicer, and a stuffed mouse!  It went over very well...
    

    My sister had a baby recently and when she left the hospital she
    and her husband was given a lovely basket by the hospital.  It kind
    of wide and only about 3-4 inches thick.  It was lined with blue
    linen napkins (they had a boy, the hospital uses pink for a girl)
    and also had one of the napkins wrapped around 2 individual size
    bottles of drink (kind of new on the market, looks like wine but
    actually a non alcoholic beverage) which was sticking up out of
    one corner of the basket. There were several other items some of
    which were wrapped in clear plastic wrap and looking very homemade:
    small banana bread, quiche, white bread, sm container of shrimp
    w/veg, large bunch of grapes and various other items. It really
    looked very nice and gave me a few ideas for the "someone who
    has everything" that you would like to give something it for
    an occasion.
    

    I've done up baskets for a long time but recently have gone kind
    of wild over them.  I go to yard sales and buy baskets.  They are
    almost always under $1.00.
    
    If you buy a filled basket from a professional company, they almost
    always use excelsior to fill the bottom.  Excelsior is the stuff
    that used to be used to pack china in, it's shreded wood and very
    pretty.  I get bags of it at the International Food store in the
    Phesant Lane Mall in Nashua.  You can also get it from Brookdale
    Farms in Hollis.
    
    The better you know a person, the better a basket can be.  You can
    make a sports basket for a sports fan or as earlier notes stated,
    almost anything from animals to gardening.
    
    When you fill the basket, you should shrink wrap it for the final
    presentation.  It makes it look great!  Buy cellophane in party
    stores, or candy-making supply houses.  You can tape the cellophane
    on the bottom of the basket, if the basket is bigger than the
    cellophane.  Fold the sides that you need to connect to make a tight
    seal.  Then tie up the top using some curling ribbon.  Then take
    your hair dryer and mold the cellophane to the basket and its contents.
    You'll need to start with the folded sides, to get the best seal.
    Be careful if the basket is filled with chocolate, you don't want
    to melt it.
    
    Also, this whole procedure is a lot easier if you have the basket
    on a lazy susan and can swing it around to get to the different
    sides.
    
    I really enjoy doing this.  My best basket was a huge one for an
    80th birthday.  I probably spent $80 on the items in it.  But it
    was worth every penny!
    
    Judy 

I always make up baskets of baked goods and candy and deliver 3 - 4
days BEFORE Christmas - that way, my friends have some help with holiday
entertaining and can rest a little .....they have come to depend on my
baskets and always love the contents.  I include gazed nuts, quick breads,
fudge, and cookies.

    Thanks all! This is great......I'm getting such good ideas
    for gift giving this year.
    
    Especially thanks to  .9 for the shrink-wrap idea!
    
    Keep 'em comin!
    
    pat
    

    Instead of baskets, for my houseplant happy friends I have used
    nice ceramic or clay planters and then filled with an assortment
    of baked goodies, wine, candies, jellies, etc.
    
                                                 Gerry

    I got this idea from a friend who sells Tupperware. You could get
    the  round container (with the poppy colored lids for Christmas)
    and fill them with candies and tie a ribbon around it. Another idea
    she gave me was for a baby shower, again using the round containers.
    Put cotton balls in a small one and Q-tips in a taller one. With
    Tupperware's new colors, you could get pink lids for a girl or blue
    for a boy (if the gender is known). And everyone can use Tupperware.
    One can never have enough. If you need more ideas, send me mail
    and I'll connect you with my friend. 
       I can be reached at SALEM::CMCGOWAN
    
    Carina
          

    ref:  .9
    
    Could you give an example of a sports basket.  The sport being
    football.
    
    Thanks.
    
    When it comes to being creative on a scale from 1-10, I'm a 1 (maybe
    a 2).  All these ideas from everyone are great.  I feel a surge
    of creativity coming upon me!

Football basket:

Napkins in team colors (they come in all colors now) or casual red and
white checks.

Homemade pretzels and crackers, a selection of cheeses, some dry salami,
some pickled veggies from the garden....maybe homemade salsa.  Throw in
some spice bags for hot spiced cider with recipe for use attached.
You can make a port wine cheese spread by mixing cream cheese, port wine,
and shredded cheddar cheese.  Make come cheese balls of different flavors.
Add some fudge, some cookies, and a bananna nut bread. voila!

A nerf football will "broadcast" the basket theme and give him something
to do with buddies during commercials.

    re:  .15
    
    What a great idea! Thanks! This is the kind of ideas I'm looking
    for......like  .14 (I think), my imagination takes a vacation
    when I need it.
    
    Keep 'em comin!
       

    re:  .15
    
    Thanks!  
      
    
    

re: .14:  football basket

During football season, Fisher Nuts packages nuts in a beer mug with football
team logos on them (like a Patriots helmet in the Boston area).  These go over
well with the football fans at my house!  It might be a nice thing to put into
the basket, too!

    I've done similar "themes" and tried to go all the way with the
    supplies - a friend expressed an interest in learning cake decorating,
    so my basket for her included a bunch of stuff from Wiltons - tips,
    bags, etc., and most importantly, a book about it.  The basket still
    didn't look full enough, so I also put in a bag of sugar!
    
    Another one for a couple just getting into Chinese cooking included
    all the supplies; five-fragrance powder, tiger lily buds, etc. and
    some fortune cookies!
    
    Another possibility for this year - sewing supplies?  I've seen
    this done with all kinds of things fastened onto a wreath.
    
    I used to do all the goodies - fudge and cookies, apple butter and
    stuff, but then a friend mentioned that she would rather I didn't
    foist off calories onto her, and asked if she could use my gifts
    as gifts for others.  I figured she had a point, so since then have
    tried to make my baskets non-sugar/butter oriented!  Also, these
    can then be made up ahead of time and won't spoil!
    
    Terry

    I'm not as familiar with football as I am with basketball or baseball,
    but I think some of these ideas are interchangeable.
    
    Buy a plexiglass frame and put the next year's schedule in it to
    go on top of the TV.  
    
    There are all sorts of pens, pencils, and small items with the team
    logo on them.  And of course, there are hats, shirts, jackets, and
    anything else you can think of with the team logo.  The team's owner
    will thank you.
    
    If they like one particular player, you could roll up a poster of
    the player.  If you really plan ahead, you could write to the player's
    agent and try to get an autographed photo of the player.
    
    If you really want to go all out with the cash, you could buy a
    couple of tickets for a sporting event.  
    
    Also, you could pay for the cable fee if there is one.   For example,
    all Celtic home games are on Sports Channel, and if you live too
    near the city then you have to pay to view them.  Again, this is
    an expensive idea, but might be nice if you want to spend that much.
    
    I can't think of anything else right now.
    
    Happy shopping...
    
    Judy

    Now that I finally have my cookie tins :-) I've been thinking of
    just how I'm going to pack the cookies for Christmas.  The problem
    I noticed last year was that when I packed different kinds of cookies
    together, they began to take on the taste and texture of other cookies
    in the tin.
    
    First, I am not going to wrap each cookie inividually, that would take
    forever.  I thought of bagging each kind of cookie in a plastic
    sandwich sized bag with christmas color ribbons tieing them, but I'm
    afraid it would look like one big mass of plastic bags when you
    opened the tin.  The only other thing I could think of was to use
    cardboard strips to seperate the kinds of cookies, but I don't think
    that would keep them from tasting like each other.
    
    Does anyone have some trick they use to keep the tastes of the cookies
    from blending?
    

At my folks house, the cookies were mixed at the last minute (stored in 
separate tupperware's before that).  When they were delivered, they rarely 
lasted long enough to pick up other flavors.   If they did last that long, 
my mom stopped making that kind of cookie.

    I always use cupcake papers to separate the different kinds, also
    put the assortment together at the last possible moment before
    delivery.  Another thing that I do is to use one of the clear plastic
    wraps and put them together by chocolate in one layer, spicey ones
    together and so on.
    
    Hope this helps.

    I use the baggies!!  I love to do them that way and the recipients
    of the cookies feel like they are getting several gifts in one.
    It does not look like one big plastic mess.  The cookies show through
    the baggies and the colored ribbon gives it a wonderful touch. 
    
    

    5 cups sugar		3/4 cup water
    2 6 oz. cans frozen grape juice concentrate (thawed)
    14 oz of 7-Up		1 package of fruit pectin
    
    You'll need seven 8 oz jelly jars, washed in HOT soapy water, rinsed
    and inverted to drain. Jars need to be HOT and DRY when filled with
    the jelly.
    
    In a large bowl, stir together the sugar and grape concentrate.
    Add the 7-UP and stir well. Heat water and pectin to boiling, stirring
    constantly. Boil and stir for one FULL minute. Pour the hot pectin
    mixture into the grape mixture and stir for three minutes. Fill
    the jars and cover each with it's sealing lid. Let stand at room
    temperature for 24 hours. Place in refridgerator if the jelly will
    be used within 3 weeks. If you want to kepp it longer than that,
    you'll need to freeze it. To thaw the frozen jelly, just put it
    in the refridgerator overnight, or let stand at room temperature.

    Thought I'd re-open an old note:  Does anyone have recipes for
    mustard?  I once made one that used honey, 1 bottle of white wine,
    onions, & garlic (house smelled like death after the cooking, but
    the mustard was wonderful).
    
    Elaine

    
     Rep .2
    
      There is a very good mustard recipe already in this conference some
     where. Just do a DIR/TITLE=Mustard and I'm sure you'll find it. I just
     made a double batch this past weekend for christmas presents. I also
     have a recipe for maple mustard that I'll enter sometime this week. 
     It is excellent on pork, ham, and grilled sausages. 
    
    
      -mike
    

    
     As promised,
    
      Maple Mustard
    
    1/4 Cup white mustard seed
    1 Tbsp black mustard seed <I use all black,
    			       I haven't found
    			       a source for the
                               white seed.>
    2 Tbsp dry mustard powder
    1/2 Cup warm water
    1/4 Cup red wine vinegar
    1/2 tsp mace
    1/4 tsp cinnamon
    1 Tbsp brown sugar
    2/3 Cup pure maple syrup <the real stuff>
    
     Put the mustard seeds, mustard powder,
    water and vinegar into a small bowl and
    allow to stand for 4hrs. Tip contents
    into a food processor or blender and
    process for 2 to 4 mins. or until the
    mixture thickens. Tip into a small
    saucepan and add the mace, cinnamon,
    sugar and half the maple syrup. Cook
    over medium heat and simmer for 2 mins.
    Stir in the remaining syrup and pour 
    into sterilized jar.
    
     That's the recipe but I've found that if
    I go by the recipe the mustard while VERY
    good is runny for my tastes. I now add 
    1 Tbsp of corstarch dissolved in alittle
    water when I start cooking the mustard.
    I think this thickens it up just enough
    for my tastes. The recipe makes about 
    1.5 Cups so three 8oz jars are what you
    should plan for. I also hot water process
    the finished jars for 15 mins. in boiling
    water so I don't have to store the mustard
    in the refig.
    
    
    	-mike
    

    This seems to be the all time favorite among my friends
    
    Rum Balls
    
    1 C Crushed vanilla wafers
    1 C Confectioners sugar
    2 Tbls unsweetened cocoa powder
    1 cub crushed nuts - walnuts or pecans work well
    3 tbls Light Karo
    1/4 cup rum - less is better
    
    Mix well.  Form into bitesize balls and roll in more confectioners
    sugar.  Store in sealed container.  DO NOT store in the refrigertor.
    
    They age very well. but get eaten very quickly.
    

�                      <<< Note 2794.0 by WAFER::CORMIER >>>
�                -< Suggestions/Recipes for Holiday gift giving >-

Sarah,

In the latest issue of Gourmet, there are a number of quick breads (using 
baking powder and baking soda rather than yeast).

I'm planning on giving some of them a try...

	Lemon Poppy Seed
	Apricot Orange Cranberry
	Sesame Whole-Wheat Soda (bread)
	Bacon, Cheddar, and Scallion
	Gingered Pear and Currant
	Curried Pumpkin
	Peanut Butter Chocolate Chip
	Spicy Roasted Red Pepper and Cheese Corn
	Sun-Dried Tomatoe and Olive
	Honey Date Nut
	Raisin Ginger
	Coconut and Macadmia Nut Banana

... add 'bread' to end of all the names... :)

If there are a few that you are interested in, let me know and I'll post 
the recipe (I just didn't have the time to type them all in...)

    Could you please post the:
    
    		Raisin Ginger
    		Bacon, Cheddar & Scallion
    		Cocount & Macadamia Nut Banana
    		Peanut Butter Chocolate Chip

    This recipe introduced by another DEC employee: Judy Lawing.
    
    all ingredients bought at a cake decorating/candy supply store
    
    
    Peppermint Bark
    
    1 lg bag white chocolate  (in disk form) \  i think lg bag = 1lb and
    1 sm bag red peppermint   (small pieces)  - sm bag = 1/2lb but it is 
    1 sm bag green peppermint (small pieces) /   2:1 ratio
    
    Melt white chocolate in large microwavable bowl
    pour both bags peppermint into bowl
    mix well
    pour into pan(s)  (no more than 1/4" thick)
    refrigerate til hard
    cover with aluminum foil
    to break into pieces, either: drop pan on floor til broken or
    hit with hammer til broken 
    These need to be broken into small/bite size pieces.
    
    This is an excellent candy to give at x-mas in coffee mugs/tins with
    recipe tucked inside.....
    
    Enjoy!
    

    Anybody have any more to contribute to this topic?  I've extracted all
    the spiced nuts recipes, and I'm not very good at jellies/jams.  The
    mustard is a possibility.  Any other ideas?  I'll be giving lots of
    baskets for gifts, and need items to put in small jars. Luckily my Dad
    has honey bees, so everybody gets one jar of honey!!! I have very large
    baskets to fill, so I need more ideas.
    Sarah

    without looking at the past ideas, I'd say:
    spiced nuts, honey, jam/jellies, mustard, powdered salad dressings,
    chutneys/relishes. powdered hot-chocolate mixtures, home-made truffles,
    home-made crackers/cookies, nut brittles, jars of fruit in liquor,
    flavoured oils or vinegars......
    
    I have a few recipes of stuff at home, I'll go look.
    
    Monica 

    
    .49--Buy the December Gourmet magazine.  It has pages and pages of 
    things to fill baskets with--some quite unusual, like "Orange Wine," 
    which sounds pretty darn good.  
    

    I haven't looked at past replies, but here's a few
    thoughts anyway:
    
    - for your gift-recipients-who-own-dogs, how about a bag
      of homemade dog bisquits cut into bone shapes? There's 
      a recipe in the DOGS::CANINE file.....
    
    - regional specialties (i.e. from Northeast: maple syrup, 
    	blueberry jam/jellies. from Southwest: salsas, blue
    	corn chips, prickly pear cactus jelly)
    
    - flavored/herbed vinegars
    
    - herbed cheese spreads (made with yogurt-cheese, herbs)
    
    - homemade breads (12 grain for the truly health concious :-)
    	or nut breads or cheese breads, etc)
    
    - also, don't forget to add a box or two of the individually
    	boxed Godiva Truffles (will sure to win a chocolatelovers
    	heart).
    
    pat

    
    There must be a recipe in here for homeade beef logs.  I've made those
    before, it takes a few days but is well worth it.
    
    My rugged hunter type friends always like to get beef jerky too.
    
    Helen

    I'm considering making homemade hotfudge for one of the gift items. I
    need some help on it.  If it is kept refrigeratied, how long will it
    keep (2 weeks?)?  Is a mason jar OK for cold storage?  Is there any way
    to make it far in advance and can/jar it for room temperature storage
    conditions?
    Sarah

    
    Last issue of "Canadian Living" (my all-time favourite home magazine)
    Had a small article on the subject (reprinted here without permission
    of course)
                                   
    Canadian Living December 1,1991 (P.131)

Be especially thoughtful this season -- and save money to boot -- by making
gifts in your kithen. Here are seven super new recipes for everyone on your 
list. Clip or copy the recipe to include with your gift.

Double-Tomato Sauce Mix:
========================
Dried tomatoes (not oil-packed) make a tomato sauce mix with a unique flavour
that pasta lovers will appreciate. Give the recipe along with the mix:

MIX:

1 cup dried tomatoes (2oz)
2 Tbsp dried parsley
1 Tbsp dried basil
2 tsp dried majoram
1/2 tsp hot pepper flakes

with scissors, sliver tomatoes; combine in airtight container with other
ingredients. Makes about 1 cup.

RECIPE:
In 2 Tbsp olive oil, cook 1 chopped onion and 2 minced garlic cloves over 
medium heat until softened, about 3 minutes. Add 1/2 cup Mix and 1 can
(19oz) tomatoes, breaking up tomatoes; simmer for 15 minutes or until thickened.
Season with salt and pepper to taste. Makes 3 cups/4 servings.

Caesar Salad Mix
==================

Wrap this mix, a bag of croutons, a tube of anchovy paste, and instructions
and you've got an imperial gift.

1 Tbsp grated lemon rind
2/3 cup freshly grated parmasan cheese
1 Tbsp dried oregano
1.5 tsp dry mustard
1 tsp black pepper
1 tsp garlic powder
1/4 tsp cayenne pepper

Spread lemon rind on a paper towel; microwave on high for 4 to 4.5 minutes
or until dry, stirring several times, or dry for 1 day at room temperature.
Combine with other ingredients. Refrigerate in airtight container for up to
one month. Makes 3/4 cup, enough for 3 salads.

RECIPE:
Whisk 1/3 cup vegetable oil, 1/4 cup Mix, 3 Tbsp lemon juice, 2 Tbsp light 
mayonnaise, and 1 tsp anchovy paste. Toss with 12 cups romaine.


Oatmeal Cookie Mix
==================

Baking with this mix is all fun and no fuss. Give it in a big jar, with
the recipe, baking sheets, parchment paper, a metal rack and oven mitts.

MIX:

6 cups rolled oats
4 cups all-purpose flour
3 cups packed brown sugar
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1.5 tsp salt
1 lb shortening
2 cups raisins
1.5 cups shredded coconut
1 cup chocolate chips
1 cup chopped pecans

In a large bowl, still together oats, flour, sugar, cinnamon, baking powder,
baking soda, and salt. With pastry blender, cut in shortening until crumbly.
Stir in raisins, coconut, chocolate  and pecans. Refrigerate in airtight
container for up to 10 weeks. Makes about 20 cups.

RECIPE:

Measure 4 cups Mix into a bowl. Whisk together 1 egg, 2 Tbsp milk, and 2
tsp vanilla; Stir into mix until dough forms. Roll into 1.5 inch balls.
Place on parchment lined baking sheets; flatten with fork dipped in sugar. 
Bake in 375F oven for 15 to 18 minutes or until golden. Let cool on racks;
store in airtight containers. Makes about 2 dozen.

No-Fry Crispy Coating Mix
=========================

For anyone who loves fried chicken, thos flavourful Italiab blend of herbs
is a great low-fat alternative. Its also tasty on pork chops.

MIX:

4.5 cups fine dried bread crumbs
3/4 cup parsley
1/2 cup all purpose flour
1/2 dried basil
2 Tbsp EACH paprika, onion powder, dried thyme, rosemary and oregano
2 tsp EACH salt, pepper, and garlic powder

In airtight container, combine all ingredients. Stir well before using. Makes
about 6 cups.

RECIPE:
Dip 3 lbs chicken parts into 1/2 cup buttermilk, then into 1 cup Mix. Bake in
greased baking dish in 400F oven for 40 minutes, turning once, or until brown 
and juices run clear. Makes 6 servings.


Orange Hot Pepper Jelly
=======================

Oranges, clementines or mandarins add a fresh accent to pepper jelly. Use a 
food processor to chop peppers.

2 cups finely chopped sweet red peppers
1 & 1/4 cups white vinegar
1/4 cup coarsely grated orange rind
1/4 cup orange juice
5 cups granulated sugar
1/2 tsp hot sauce
2 pouches (each 85 mL) liquid pectin.

In a large saucepan, bring red peppers, vinegar, rind and juice to boil;
reduce heat and simmer, covered for 10 minutes or until rind is softened. 
Stir in sugar. Return to rolling boil over high heat. Boil hard, stirring
often, for 5 minutes; remove from heat. Stir in hot pepper sauce and pectin;
stir for 5 minutes to suspend peppers evenly.
Sterilize jars by heating in 225F oven for 15 minutes. Boil lids for 5 minutes. 
Pour jelly into hot jars, leaving 1/4 inch headspace. Seal with lids and bands.
Makes about 5 cups.

Mulled Cranberry Drink Mix
==========================

For fireplace-loving romantics, package this mix with pretty mugs, long 
matches and logs for the fire.

MIX:

4 oranges
4 cinnamon sticks
1 cup packed brown sugar
2 tsp whole cloves
1 tsp whole allspice
4 cardamom pods (optional)

Peel thin outer rind from oranges. Let rind dry for 3 days at room 
temperature, or 3 hours in 150F oven, or until brittle. Break into small
pieces. Crush cinnamon sticks. Toss together orange slivers, cinnamon,
sugar cloves and allspice. Divide among 4 squares or doubled cheese cloth.
Add cardamom pod to each (if desired). Tie with string. Store in an airtight
container. Makes 4 bags.

RECIPE:

Simmer 1 bag Mix, 1 bottle (64oz) cranberry juice, and 1 can (48oz) apple
juice for 15 minutes. Add 1 cup ruby port, if desired. Garnish with orange
slices. Makes 15 servings.


Fanny Pack Trail Mix
====================

For cross-country skiers or skaters, how about a new fanny pack with a high-
energy trail mix? Just mix together 2 cups each unsalted roasted sunflower
seeds and green pumpkins seeds (pepitas), 1.5 cups currants or raisins, and 
1 cup each roasted unsalted almonds, cashews and peanuts. Makes 8.5 cups.


                            ----------------------

I also have a book (published by HPbooks) called "Gifts from the Pantry"
by Annette Grimsdale (its part of the series of narrow tall books where
there is a recipe and a picture on every page. A little pricy but really
nice to look at.
                                     
There are recipes included for the following:
    
         blue cheese dressing                 green goddess dressing
         mayonnaise                           spicy barbeque sauce
         salsa bolognese                      chili sauce
         salsa pizzaiolo                      tomato relish
         green peppercorn mustard             horseradish mustard
         hot malt whiskey mustard             mixed herb vinegar
         flavoured oils                       herbed butters
         home cured pickles                   pickled watermelon
         pickled mixed vegetables             pickled onions
         pickled mushrooms                    piccalilli
         mint jelly                           sage & apple jelly
         peach chutney                        spicy apple chutney
         chili nuts                           sweet spiced nuts
         mexican peanuts                      marinated olives
         goat cheese in olive oil             spiked cheese balls
         olive cheese balls                   cheese & walnuts
         blue cheese dip & crackers           potted salmon
         fish pat�                            chicken liver pat�
         grand marnier pat�                   pork & veal terrine
         english pork pies                    lemon curd
         honey & apricot spread               apricot & almond preserve
         mincemeat                            grapefruit marmalade
         rum & plum jam                       mixed currant jelly
         microwave strawberry jam             rosemary & quince jelly
         figs in brandy                       brandied peaches
         macedoine of fruit in brandy         old fashioned ginger beer
         prunes in rum                        coffee liquor
         irish cream whiskey                  peppermint liquor
         blueberry or blackberry jellies      kiwifruit jellies
         spiced dried fruit                   apricot balls
         rum balls                            sugared orange peel
         marzipan fruits                      caramelized fruits
         chocolate dipped strawberries        chocolated covered prunes
         lemon drops                          toffee apples
         nut toffees                          mixed toffees
         buttered brazil nuts                 chocolate logs
         easy chocolate fudge                 mocha nut fudge
         chocolate truffles                   chocolate liquor shells
         ice cream easter eggs                scottish shortbread
         muesli bars                          chocolate fingers
         ginger cookies                       raspberry hazelnut cookies
         walnut & chocolate cookies           brandy snap baskets
         florentines                          chocolate boxes
         petit fours                          brandy rope rings
         mincemeat tarts                      christmas crackers
         christmas garlands                   fruit cake
         simnel cake                          passover nut cake
         seeded bread sticks

    
    I make the usual promises about posting any requests here, but as in
    the past, this may take me a while to do. 
    
    Monica
    

    
    .51
    
    Could we talk you into posting the Orange Wine recipe?
    
    Thx,
    Helen

    Re .55
    Can you post the honey & apricot spread recipe?
    
    Thanks,
    Cathy

    Would you mind posting the following recipes:
    
    home cured pickles
    mint jelly
    kiwifruit jellies
    petit fours
    
    THANKS!!!
    Lori

    Sorry this took so long--I kept forgetting the mag....
    
    
    
Orange Wine 

2 pounds oranges (about 4)
	washed and each cut into 16 pieces
two 750 ml bottltes of dry white wine 
1 cup sugar
1/4 cup Cognac
Long strips of orange zest, for garnish

In a large (!) bowl combine the oranges and the wine and chill the mixture, 
covered tightly with plastic wrap, for 5 days.  Discard the oranges, add the 
sugar and the Cognac, and stir the mixture until the sugar is dissolved.  Strain 
the mixture through a sieve lined with a double thickness of rinsed and squeezed 
cheesecloth into a bowl and pour the wine into decorative bottles with corks.  
Insert a strip of the zest into each bottle and chill the wine, corked, for 1 
week.  The wine keeps, chilled, for 6 months.  Makes about 7 cups.  


This sounded good, too: 

Goat Cheese Marinated in Rosemary, Fennel and Hot Red Pepper

1/2 lb log of mild goat cheese, cut into 4 pieces
1 TBLS fennel seeds, crushed
1 teaspoon crushed dried hot red pepper flakes
6-8 rosemary sprigs
zest of 1 lemon
1 to 1 1/2 cups olive oil.

In a 1 pint jar with a tight fitting lid combine the cheese with the fennel 
seeds, the red peper flakes the rosemary and the zest, pour enough of the oil 
over the mixgure to cover the cheese completely, and let the cheese marinate, 
covered and chilled, for at least a week and up to 4 weeks. Let the mixture come 
to room temperature before serving.

And...

Spiced Green Olives 

1 1/2 cups rinsed and drained, brine-cured gree olives
9 thin round slices of lemon
1 teaspoon coriander seeds, crushed
1 teaspoon black peppercorns, crushed coarse
1 cup olive oil

Layer the olive, lemons and spices in a decorative jar.  Pour the oil into the 
jar and chill the olives for 2 weeks.  They keep for several month, chilled.  
Serve at room temperature.

(These are all coped without permission from Gourmet.  And ONLY Gourmet 
would specify "9 thin round slices of lemon," as if it would make a lot of 
difference if you used 5 fat oblong slices.)

Ho Ho Ho.

    
    Thanks for the orange wine, if I hurry I just can get it made!
    
    FWIW: I tried the sparkling grape jelly in an earlier note and it
    turned out fantastic.  Very pretty!
    
    Helen

    Apologies again for my tardiness; the 4 requested recipes out of the 
    "Gifts from the Pantry" book I have.
    
    - Monica
    
                     -----------------------------

Home Cured Pickles:
----------------------------------
Ingred:
  fresh grape leaves, washed
  2 lb small pickling cucumbers, washed and trimmed
  1/4 cup salt
  2 quarts warm water
  11 cups white vinegar
  1/2 cup sugar
  2 Tbsp whole peppercorns
  3/4 inch piece fresh gingerroot
  1 Tbsp whole allspice
  1 Tbsp whole cloves
  3 cloves garlic
  1 Tbsp white mustard seeds
  2 tsp powdered nutmeg

Recipe:
  Line a large glass or ceramic bowl with grape leaves. Place cucumbers in
  bowl. Dissolve salt in warm water. Cool. Pour brine mixture over cucumbers.
  Cover with grape leaves and let stand in a cool place for about 5 days, or 
  until cucumbers become yellow.

  Combine remaining ingredients and boil 5 minutes, Strain,

  Wash cucumbers and pack tightly into sterilized jars. Pour pickling vinegar
  over cucumbers. Seal and leave in a warm place until cucumbers turn green
  again. Pour vinegar into a sauce pan and bring to a boil. Allow to boil for
  3 minutes. Pour vinegar back into jars to cover cucumbers to within 1/4 inch
  of the top. Seal with sterilized vinegar-proof lids. Process. (Place jars 
  on rack in processing pan. Do not allow jars to touch. Keep covered with
  2 inches of boiling water, while processing -- for 15 minutes). Store in a 
  cool dry place - allow to mellow at least 2 weeks before using.

  Makes 4 to 5 pints.

                     -----------------------------


Mint Jelly
----------------------------------
Ingred:
  6 lb. tart green apples, quartered
  juice of 4 lemons
  2 cups loosely packed fresh mint leaves
  1 cup white wine vinegar
  sugar, see recipe
  chopped fresh mint leaves
  green food coloring
  mint extract, if desired

Recipe:
  In a large heavy-bottomed saucepan, combine apples, lemon juice, mint;
  just cover with water. Simmer until apples are very soft. Add vinegar;
  simmer 5 minutes more.

  Strain mixture through a jelly bag or double thickness of cheesecloth; do
  not force mixture through, as this will cloud jelly. Measure fruit juice 
  and add 1 cup of sugar for every cup of juice.

  In a clean pan, cook juice and sugar over a low heat until sugar dissolves;
  stirring. Increase heat, boil briskly 5 minutes, without stirring until
  temperature reach 220F (105C). Stir in chopped mint, a little coloring and
  add 1 to 2 tsp mint extract if desired. Pour jelly to within 1/8 inch of
  top into sterilized jars. Cover, seal tightly with sterilized lids. Invert 
  jars for a few seconds to complete seal. Cool in upright position. Store in
  a cool, dark place.

  Makes 6 to 8 pints.

                     -----------------------------

Kiwi Fruit Jellies
----------------------------------
Ingred:
  2 lb. kiwi fruit, peeled and chopped.
  juice of 1 lemon
  3 cups sugar
  2 Tbsp unsalted butter
  1 cup liquid pectin
  green food coloring if desired
  superfine sugar

Recipe:
  Line an 8x10 inch pan with wax or parchment paper. In a food processor or
  blender, combine fruit, lemon juice, and 1 cup sugar.

  Pur�e. It may be necessary to do this in batches. Pass the liquid through a
  food mill or fine strainer into a large saucepan. Add remaining sugar; 
  stirring constantly, bring to a boil. Boil for 3 minutes; add butter; still
  stirring, boil 3 minutes more. Remove from heat and stir in pectin and a few
  drops of food coloring, if desired.

  Pour into prepared pan and allow to set overnight in a cool place. Cut into
  attractive shapes and roll in sugar. Store in a cool place in airtight 
  containers with wax paper separating the layers. Will keep upto 1 week.

  Makes about 2 lbs.


                     -----------------------------

Petits Fours
----------------------------------
Ingred:
  1/2 cup almond paste
  8 eggs
  1 cup butter
  1 tsp vanilla extract
  2.5 cups all-purpose flour sifted with 3 tsp baking powder
  1 lb fondant
  almond and vanilla extract
  green pink and yellow food colorings
  almond slivers,walnut halves,candied violets,candied fruits, for decoration

Recipe:
  Preheat oven to 350F (175C). Blend together almond paste, 1/2 cup of sugar
  and 1 egg.
  
  Cream butter with remaining sugar. Gradually beat in remaining eggs, then
  vanilla and almond mixture. Gradually fold flour into egg mixture. Spread in
  buttered 10x15 inch jelly roll pan. Bake 30 minutes. Allow to cool in pan.
  Cut into small squares or diamonds.

  Soften fondant in a bowl set over a pan of simmering water, stirring 
  occasionally. Pour into 3 small bowls placed in a basin of hot water. Flavor
  with vanilla or almond extract. Add coloring. Dip cake pieces individually
  into fondant. Decorate while still moist.

  Makes 40 petits fours.

                     -----------------------------
    

    .61
    
    Monica,
    
    Tardy??  No apologies necessary!
    
    Thanks for the recipes!  I can't wait to try them!
    
    Lori

	     Anybody have a recipe for hot pepper jelly?

>
>	     Anybody have a recipe for hot pepper jelly?
>
>
		Check out the Jelly Note #710

		Specifically 710.8 for a pepper jelly

Csw

RE: Note 200.64 

	Thanks!

	Karen

Hot cocoa mix

4-2/3 cups dry nonfat milk
1 cup coffeemate
1 cup confectioner's sugar
1-1/4 cup Nestle Quick
1/3 cup cocoa
1/4 cup granulated sugar

Mix above ingredients together well. 

Add 1/3 cup of mix to 1 cup of hot water.

Add more to taste.  Enjoy.

Coconut Bonbons

1 can Eagle Brand sweetened condensed milk
2 cubes butter softened
2 lb. powdered sugar
3-1/2 oz. angel flake coconut
2 cups chopped nuts
1 tsp. vanilla
1/8 tsp salt

Mix together all ingredients and chill.  Shape into balls and refrigerate.
Dip balls in chocolate mixture and put on wax paper until hardened.

CHOCOLATE MIXTURE:  melt in double boiler 12 oz. chocolate chips and 1/3
bar parafin.

To the above I have added 1/2 lb. finely chopped dates.  I have also added
finely chopped candy cherries.
			************************


Peanut Butter Cups

1/3 cup creamy peanut butter
1/3 cup powdered sugar
1 tsp vanilla

Blend all of the above and chill.  Use about 1/2 tsp. and roll into ball, put
in candy paper cup.

8 oz. almond bark (candy quik) white
1/2 cup creamy peanut butter
3/4 cup chocolate chips

Melt above together over medium heat stirring constantly.  Spoon into cups
over the peanut butter balls to fill cups.

You could make bigger cups like the Reese's Peanut Butter cups and you could
also use the chunky peanut butter.

			************************
			

CoconutBonbons

2 lbs. powdered sugar
1/2 lb. butter softened
1/2 tsp vanilla
1 large pkg. coconut 
1 can Eagle Brand condensed milk
1 large pkg. chocolate chips
3/4 bar parafin

Combine all but chocolate chips and parafin, roll in small balls, freeze
about 2 hours.  Dip in melted (double boiler) chips and parafin.  Cool on
wax paper.  Chill.
			*************************
			

Peanut Butter Bonbons

1 cube butter softened
1 lb. powdered sugar
2 cups crunchy peanut butter
2-1/2 cups Rice Krispies
1 tsp vanilla

Mix together, shape into balls, chill.  You do have to work at getting this
mixture to stick together, so handle carefully.  Dip in chocolate mixture, 
chill.

CHOCOLATE MIXTURE:  Melt in double boiler 1 8 oz. Hershey bar or 8 oz.
Hershey kisses, 1 6 oz. pkg. semi-sweet chocolate chips, and 1/4 bar
parafin.
			*************************
			

Rocky Road Candy

1 cup chocolate chips
1 cup butterscotch chips

Melt above in double boiler.  When melted add 1 can Eagle Brand condensed
milk.  Heat thoroughly.

ADD:

2 cups nuts
2 cups mini marshmellows

Pour into buttered 13 x 9 pan.  Chill.

You could come up with many different variations on the above nuts and
marshmellows.  I have used candied fruit and nuts.

			************************** 
Contributed by Mary Stevenson