Homespun

December 6, 2000

Gifts from the Kitchen

Special gifts come from the heart, and often from the kitchen, as well. Today's column will help you with ideas for some of those delicious and heartwarming gifts from the kitchen. These gifts stand alone, or could be part of a basket of goodies or a cookbook and small utensils. Use your imagination!

CRACKER SNACKERS

1 (6 oz.) package Cheddar-flavored, tiny goldfish crackers

1 (6 oz.) package Parmesan-flavored, tiny goldfish crackers

1 (6 oz.) package plain tiny goldfish crackers

3 cups bite-size crispy wheat squares cereal

3 cups bite-size crispy corn squares cereal

2 cups corn-and-rice cereal

2 cups toasted oat cereal

8 to 10 cups walnut halves

2 tablespoons onion powder

2 tablespoons celery salt

1 tablespoon garlic powder

1 tablespoon pepper

1 cup butter or margarine, melted

2 tablespoons Worcestershire sauce

1 tablespoon hot sauce

Combine first 12 ingredients in a large container; toss well. Cover and let stand 8 hours or overnight.

Combine remaining ingredients; drizzle over cereal mixture, and toss well. Spread snack mixture onto three 15 x 10 x 1-inch jellyroll pans. Bake at 200° for 1 hour, stirring every 15 minutes. Let mixture cool completely, and store in airtight containers. Yield: 8 quarts.

NINE BEAN SOUP MIX

1 pound barley pearls

1 pound dried black beans

1 pound dried red beans

1 pound dried pinto beans

1 pound dried navy beans

1 pound dried Great Northern beans

1 pound dried lentils

1 pound dried split peas

1 pound dried black-eyed peas

Combine all beans. Divide into ten 2-cup packages for gift giving, and present with the following recipe for Nine Bean Soup. Prepare mix according to Nine Bean Soup recipe. Yield: ten 2-cup packages.

NINE BEAN SOUP

2 cups Nine Bean Soup Mix

2 quarts water

1 pound ham, diced

1 large onion, chopped

1 clove garlic, minced

¼ to ¾ teaspoon salt

1 (16 oz.) can tomatoes, undrained and chopped

1 (10 oz.) can tomatoes and green chiles, undrained

Sort and wash 2 cups bean mix; place in a Dutch oven. Cover with water 2 inches above beans, and soak overnight. Drain beans; add 2 quarts water and next 4 ingredients. Cover and bring to a boil; reduce heat, and simmer 1½ hours or until beans are tender. Add remaining ingredients; simmer 30 minutes, stirring occasionally. Yield: 8 cups.

MORAVIAN SUGAR CAKE

1 package dry yeast

½ teaspoon sugar

¼ cup warm water (105° to 115° F)

1 cup unsalted hot mashed potatoes

1 cup sugar

½ cup shortening

¼ cup butter

1 teaspoon salt

2 eggs, beaten

5 to 6 cups all-purpose flour

1 cup cold butter, cut into 1/8-inch slices

1½ cups plus 2 tablespoons firmly packed brown sugar

Ground cinnamon

Dissolve yeast and ½ teaspoon sugar in water; let stand 5 minutes.

Combine potatoes, 1 cup sugar, shortening, ¼ cup butter, and salt in a large bowl; stir until shortening melts. Then stir in yeast mixture.

Cover mixing bowl, and let dough rise in a warm place (85° F), free from drafts, 1½ hours or until spongy.

Stir in eggs and enough flour to make a soft dough that leaves sides of bowl. Shape dough into a ball; place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85° F), free from drafts, two hours or until doubled in bulk.

Turn dough out onto a lightly floured surface, and knead 5 minutes or until smooth and elastic. Divide dough in half; pat evenly into two greased 13 x 9 x 2-inch baking pans. Cover and let rise in a warm place (85° F), free from drafts, 1½ hours or until doubled in bulk.

Press slices of butter into dough at about ½-inch intervals in rows. Top each slice of butter with about 1 teaspoon brown sugar. Sprinkle cinnamon over entire surface. Bake at 375° F for 20 minutes or until golden brown. Store in airtight containers up to 4 days. Yield: two 13 x 9-inch cakes.

Note: Cake may be frozen; remove from freezer, and heat at 350° F until warm.

SWEET AND SPICY NUTS

½ cups pecan halves

1 cup whole almonds

1 cup walnut halves

1 cup hazelnuts

1 egg white

1½ tablespoons water

2/3 cup sugar

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground coriander

1 teaspoon ground ginger

¾ teaspoon ground allspice

Combine nuts in a large bowl; set aside.

Combine egg white and water in a medium mixing bowl; beat at high speed of an electric mixer until frothy. Stir in sugar, salt and spices. Pour egg white mixture over nuts; toss until nuts are coated. Spread nut mixture onto a buttered 15 x 10 x 1-inch jellyroll pan. Bake at 275° F for 55 minutes, stirring every 15 minutes. Let cool completely. Store in airtight containers. Yield: 6 cups.

CANDIED ORANGE PEEL

2 large naval oranges

½ cup sugar

¼ cup water

Sugar

Remove peel from oranges and cut into ¼-inch-wide strips. Place orange peel in a large saucepan, and cover with water; bring to a boil. Drain. Repeat boiling procedure 3 times, and set peel aside.

Combine ½ cup sugar and ¼ cup water in a heavy saucepan; bring to a boil and cook, stirring often, until mixture reaches soft ball stage (235° F). Add peel; simmer 10 to 15 minutes, stirring often, or until most of liquid evaporates. Drain, if necessary. Cool to touch.

Roll peel, a few pieces at a time, in sugar. Arrange in a single layer on wire racks; let dry 4 to 5 hours. Store in an airtight container. Yield: about ½ pound.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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