According to the American Research Group, families last year spent an average of $859 for gifts last holiday season. During these rocky economic times, presents don’t have to cost a fortune. Homemade gifts, prepared by you and your family, are a welcome treat and easy on the bank account.
When we were first married, my husband and I thought it would be a great idea to make traditional shortbread cookies for his Scottish grandparents. How could old fashioned melt-in-your- mouth treats possibly go wrong?
The recipe (taken from a perfectly reputable cookbook) looked ideal. Soon, our miniscule kitchen was filled with the delicious aromas of vanilla and sugar. The first brick-like batch, an obvious danger to ourselves and others, was immediately tossed. The second, pale and gooey, resembled Play-Doh gone horrifyingly wrong.
By this time, we were considering tossing some vanilla wafers in a tartan tin and calling it a day. By the end of the afternoon, however, we had concocted a sweet crumbly version that would have to do. To our astonishment, Ian’s grandparents were delighted. I’m sure that they had tasted far better batches, but none prepared by their only grandson.
You too, can amaze family and friends, with gifts straight from your kitchen. To streamline the process, choose one or two favorite recipes and set aside one complete afternoon just for baking. Take stock of your pantry, use fresh baking powder and baking soda, and make a list of the supplies that you’ll need.
By cooking at home you can splurge on more expensive ingredients such as chocolate, nuts and pure vanilla extract. If you can, start shopping early. For example, purchase several blocks of butter when it is on sale and freeze until needed.
Here are a few recipes to send you on your way.
Gingerbread Cake
My family loves this recipe and devours it every time I bake it. Make sure that you have the molasses and honey on hand to avoid a last minute frenzied trip to the market. To be on the safe side bake one to give away and another to keep.
1 / 2 cup butter
1 / 2 cup sugar
1 egg
2 1 / 2 cups all-purpose flour
1 1 / 2 teaspoons baking soda
1 1 /2 teaspoon cinnamon
1 teaspoon ginger
1 / 4 teaspoons salt
1 / 2 cup light molasses
1 / 2 cup honey
1 cup hot water
Melt 1 / 2 cup butter in heavy pan and let cool. Combine 1 /2 cup sugar and 1 egg together. Beat well and add to melted butter.
Blend together flour, baking soda, spices, and salt. Set aside. Combine molasses, honey and hot water. Add dry and liquid ingredients alternately to butter mixture until well blended. Bake in a 9x9x2-inch pan about one hour.
Thumbprint Cookies
(Yields 3 dozen cookies)
Be sure that you make deep wells in your cookie dough before baking to allow enough jam for each cookie. Strawberry, seedless raspberry or apricot jams are excellent fillers.
1 cup butter, softened
2 / 3 cup white sugar
2 cups all-purpose flour
1 / 2 cup jam
Preheat oven to 350 degrees F°.
Cream together butter and white sugar until smooth. Add flour until dough forms a ball. Place in plastic wrap and refrigerate for 20-30 minutes. Once chilled, roll dough into 1 1 / 2 inch balls, and place on ungreased cookie sheets. Make a small, deep, hole in the center of each ball, using your thumb and finger, and fill with preserves.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Cool on cookie sheets.
Hint: If you find that your dough is sticking to the rolling pin, sprinkle a bit of flour or powdered sugar on your baking surface.
Strawberry Pecan Quick Bread
This tried and true recipe can be served at a special breakfast or saved for dessert.
3 cups all-purpose
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1 / 4 cups vegetable oil
3 eggs
2 cups of sugar
2 10-ounce packages frozen strawberries
1 cup chopped pecans
Combine first four ingredients; set aside. Combine oil, eggs, and sugar in a large bowl of an electric mixer; mix well. Gradually add dry ingredients to creamed mixture, stirring just until all ingredients are moistened. Stir in strawberries and pecans.
Spoon mixture into two greased and floured 9x5 loaf pans. Bake at 350°F for 1 hour or until a wooden toothpick inserted into the center comes out clean. Cool in pans 10 minutes; remove to a wire rack, and cool completely.
(Source: Southern Living Annual Recipes; 1984)
Julie Paul cooks with and for her family in Clinton.
