Cover image for Simply homemade food gifts.
Simply homemade food gifts.
First edition.
Publication Information:
Des Moines, Iowa : Meredith Press, [2001]

Physical Description:
216 pages : color illustrations ; 26 cm
General Note:
Includes indexes.
Format :


Call Number
Material Type
Home Location
Central Library TX652 .S542 2001 Adult Non-Fiction Non-Fiction Area
Kenmore Library TX652 .S542 2001 Adult Non-Fiction Open Shelf
Kenmore Library TX652 .S542 2001 Adult Non-Fiction Open Shelf

On Order



Includes 107 recipes featuring gifts for all occasions -- thank-you's, birthdays, holidays, Christmas, for friends and neighbors. 229 craft projects.



Chapter One Easy-to-make chocolate treats nestled inside an antique butter dish say thanks in a sweet and simple way. TO MAKE THE RECIPE Nonstick cooking spray 1/2 of an 18-ounce roll refrigerated peanut butter cookie dough 1/2 cup semisweet chocolate pieces 1/4 cup sweetened condensed milk simple fudge tarts Novice cooks (and experienced cooks short on time), take note: Thanks to a shortcut cookie-dough crust, just three ingredients add up to chocolaty rich tartlets that are pure pleasure to receive! [1] Lightly coat twenty-four 1 3/4-inch muffin cups with nonstick cooking spray or line with paper or foil bake cups; set aside. [2] For tart shells, cut cookie dough into 6 equal pieces. Cut each piece into 4 equal slices. Place each slice of dough in a prepared cup. [3] Bake in a 350° oven for 9 minutes or until edges are light brown and dough is slightly firm but not set. Remove tart shells from oven. Gently press a shallow indentation in each tart shell with the back of a round 1/2-teaspoon measuring spoon. Bake 2 minutes more or until the edges of tart shells are firm and light golden brown. Let tart shells cool in cups on a wire rack for 15 minutes, Carefully remove tart shells from cups. Cool completely on wire racks. [4] For filling in a small saucepan combine chocolate pieces and sweetened condensed milk. Cook and stir over medium heat until chocolate is melted. Spoon a slightly rounded teaspoon of filling into each cooled tart shell. (Or, if desired, spoon the slightly cooled melted chocolate mixture into a small self-sealing plastic bag. Cut off one corner of the bag and pipe fudge mixture into each tart shell.) Cool completely, allowing filling to set. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 1 month. Makes 24 tarts. TO PRESENT THIS GIFT ... Arrange a single layer of tarts in the dish. Tie a ribbon around the dish, making a bow with the ends. Trim the ribbon ends, if desired. also try this ... Place the tarts in decorative vintage glassware such as small relish trays, saucers, or casseroles. To present this gift you will need: Antique clear glass butter dish Ribbon Scissors This clever cracker holder harkens back to the folded paper toys of childhood, a perfect way to express gratitude to a longtime friend. TO MAKE THE RECIPE ... 2 cups shredded sharp cheddar cheese (8 ounces) 1/2 cup butter 1 1/2 cups all-purpose flour 1/4 to 1/2 teaspoon salt 1/4 teaspoon ground red pepper cheddar crackers Make the dough for these crisp appetizer tidbits in advance and freeze up to 6 months, Thaw in the refrigerator, then simply slice, bake, and cool before packing the crackers into the paper holders. [1] In a large mixing bowl combine shredded cheese and butter; bring to room temperature (about 1 hour). [2] Beat with an electric mixer until combined. Stir in flour, salt, and red pepper. Divide the dough in half. Shape dough into two 7-inch logs. Wrap and chill logs for at least 1 hour. [3] Using a knife or a crinkle cutter, cut the cheese logs into 1/4-inch slices. Place slices on ungreased baking sheets. Bake in a 350° oven for 15 minutes. Cool on a wire rack. Store in a tightly covered container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Makes about 54 crackers. TO PRESENT THIS GIFT ... Cut the paper into a 12-inch square. The larger the square, the larger the cracker holder. Pinpoint the center of the square by prefolding. To do this, bring two opposite sides together to fold the square in half. Unfold the paper and bring the remaining two opposite sides together and fold the paper in half again. Unfold the paper and bring the four corners to the center of the square. Flip this smaller square over and fold all four corners into the center. Fold this even smaller square in half and insert your thumb and forefinger into each of the four outer pockets. Bring your fingertips together to shape the container, then remove them. Invert container to expose pockets, right side up. Your four-pocketed container is ready to fill. also try this ... Choose decorative papers appropriate for the season or celebration to give Cheddar Crackers year-round. To present this gift you will need: Decorative paper in desired color Scissors Ruler Got a whole family to thank? Give each family member a cake of their own. Present them on a dainty cut-glass plate that will be cherished long after the goodies are gone. TO MAKE THE RECIPE ... 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup shortening 1 cup sugar 3 eggs 2/3 cup milk 1 tablespoon finely shredded lemon peel 2/3 cup sugar 1/3 cup lemon juice Lemon peel curls (optional) Fresh lemon balm leaves (optional) lemon cupcakes Some cakes dry quickly, and therefore don't make suitable gifts. Not these! A penetrating glaze of fresh lemon juice and sugar imbues the mini-cakes with a moistness that lasts for days. [1] Grease and lightly flour twenty to twenty-four 2 1/2-inch muffin cups. Combine flour, baking powder, and salt; set aside. [2] In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar and beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk, beating on low to medium speed after each addition just until combined. Stir in the 1 tablespoon lemon peel. Spoon batter into prepared muffin cups. (Fill any empty, greased muffin cups with water to avoid damaging pan.) [3] Bake in a 350° oven for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans. Place cupcakes upside down on wire racks set over waxed paper. [4] In a small mixing bowl stir together the 2/3 cup sugar and the lemon juice. Brush sugar mixture over warm cupcakes until all is absorbed. Cool completely. Cover and store in the refrigerator for up to 5 days or in an airtight container in the freezer for up to 2 months. Before serving, garnish with lemon peel curls and lemon balm leaves, if desired. Makes 20 to 24 cupcakes. TO PRESENT THIS GIFT ... Place a serving plate on the watercolor paper and trace around it. Cut out the shape 1 inch smaller than the drawn line. Mix food coloring with water to desired color. "Paint" a design on the paper as desired. Let dry. Center the paper on the plate and arrange the cupcakes on top. also try this... Use colored cellophane, found at paper goods stores, to cut and use as a plate liner. To present this gift you will need: Clear glass serving plate Watercolor paper Pencil Scissors Food coloring Clean paintbrushes Vintage handkerchiefs add old-fashioned warmth to this long-handled basket that bears both a jar of scone mix and a sampling fresh from the oven. TO MAKE THE RECIPE ... 1/3 cup Vanilla Sugar (see recipe below) 2 cups all-purpose flour 1/4 cup nonfat dry milk powder 2 teaspoons baking powder 1 teaspoon dried lemon peel 1/4 teaspoon salt 1/3 cup shortening that does not require refrigeration 1 cup dried blueberries blueberry tea scone mix The Vanilla Sugar recipe, below, makes a fine gift on its own. Present it in a ribbon-wrapped jar and suggest sprinkling over baked goods or stirring into coffee drinks. [1] Prepare Vanilla Sugar. In a large mixing bowl stir together the flour, the 1/3 cup Vanilla Sugar, milk powder, baking powder, lemon peel, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Stir in blueberries. [2] Layer flour mixture and blueberries in a 1-quart jar, starting with the flour mixture. Tap jar gently on the counter to settle contents. Add additional dried blueberries to fill small gaps, if necessary. Cover and store mix in refrigerator for up to 6 weeks or in freezer for up to 6 months. Makes 1 jar mix. Vanilla Sugar: Fill a 1-quart jar with 4 cups sugar. Cut a vanilla bean in half lengthwise and insert both halves into sugar. Secure lid and store in a cool, dry place for several weeks before using. Will keep indefinitely. TO PRESENT THIS GIFT ... Arrange hankies in the basket with some of the edges folded over the side of the basket. Tie a generous ribbon bow around the jar containing the prepared scone mix. Trim the ribbon ends, if necessary. Place the jar in the basket. Arrange ready-to-eat scones around the jar. Include preparation directions, below, with gift. also try this ... Use clean fabric scraps as an alternative to the handkerchiefs. To present this gift you will need: Clean new or vintage handkerchiefs Basket Ribbon Scissors PREPARATION DIRECTIONS blueberry tea scones 1 egg, beaten 1/4 cup water Milk (optional) Coarse sugar (optional) [1] Place contents of the jar in a large mixing bowl. Add egg and water; stir just until moistened. Turn dough out onto a lightly floured surface and quickly knead by folding and gently pressing for 12 to 15 strokes or until nearly smooth. [2] Pat dough into an 8-inch circle. Cut into 10 wedges, dipping knife into flour between cuts. Place wedges 1 inch apart on an ungreased baking sheet. Brush tops with milk and sprinkle with coarse sugar, if desired. [3] Bake in a 400° oven for 12 to 15 minutes or until golden. Transfer to a wire rack to cool slightly. Serve warm. Makes 10 scones. Excerpted from simply homemade food gifts by Jennifer Dorland Darling, Carol Field Dahlstrom. Copyright © 2001 by Meredith Corporation. Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Table of Contents


Google Preview