Gifts From the Kitchen Recipes
Sugar Cookies in a Jar Recipe
4 C. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 t. ground nutmeg
1 1/2 C. sugar
Combine the flour with the baking powder, baking soda, salt and nutmeg. In a
clean glass jar with a wide mouth, layer the sugar followed by the flour
mixture. Press firmly in place and seal.
Attach a card with the following instructions:
In a large bowl, beat 1 egg with 1 C. softened butter until light and fluffy. At
low speed on an electric mixer, add 1/2 C. sour cream, 1 t. vanilla and contents
of Jar. Mix until combined, using hands if necessary. Cover dough and
refrigerate for several hours or overnight. Remove dough from the refrigerator.
Preheat oven to 375° F. Roll chilled dough out on a lightly floured surface to
1/8-inch thick. Cut dough into desired shapes. Place on an ungreased cookie
sheet and bake for 10 to 12 minutes.
Makes 2 dozen cookies.
Sugar Cookie Tag
Yuletide Potpourri Recipe
2 C. Pine Needles
1 C. Bay Leaves
3 T. Rosemary
1 T. Whole Cloves
2 T. Ground Orris Root
Dried Orange Peel
14 Drops Cinnamon Oil
Mix dry ingredients together in a glass bowl. Mix the cinnamon oil and orris
root together. Toss gently. Allow to cure for 2 weeks in a tightly closed
container in a cool, dark place. Shake occasionally.
Kahlua Fudge Pecan Biscotti Recipe
2 T. Kahlua Liqueur
2 1/2 C. All-purpose Flour
3/4 C. Unsweetened Cocoa
1 T. Baking Powder
1/2 t. Salt
1 stick Butter, softened
1 1/3 C. Sugar
3 large Eggs
3/4 C. chopped Pecans
Preheat oven to 350° F. Grease and flour a large cookie sheet.
Combine flour, cocoa, baking powder and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at
a time, until blended. Add Kahlua and beat until blended. Add flour mixture
until just blended, then knead in nuts.
With floured hands (dough will be very sticky), divide dough in half. Shape into
two 12” x 3” loaves and place a few inches apart on the cookie sheet. Bake 30
Cool the loaf about 10 minutes, then cut each loaf crosswise into 1/2-inch thick
slices. Place cookies cut-side down on the same cookie sheet. Return to oven and
bake 15 - 20 more minutes. Remove from oven and cool.
Gingerbread Coffee Syrup Recipe
2 C. Molasses
1 C. Brown Sugar
2 T. Ground Ginger
2 T. Ground Cinnamon
Mix together ingredients until well blended. Put in a pretty glass jar with lid
and refrigerate until ready for use.
If using as a gift, write down the following instructions on a recipe card and
tie it to your jar:
To serve, stir in 1 tablespoon of gingerbread syrup into a cup of freshly brewed
coffee. Add cream to taste. Top with whipped cream and a light dusting of ground
Gingerbread Coffee Syrup Tags
Golden Rice Pilaf Mix Recipe
4 C. uncooked Long-grain White Rice
1 1/3 C. Seedless Golden Raisins
1 C. chopped Dried Apricots
1/4 C. Instant Minced Onion
1/4 C. Chicken Bouillon Granules
1 T. plus 1 t. Sugar
1 t. Ground White Pepper
Combine all ingredients in large bowl; mix well. Place 1 3/4 cups rice mix in
each of 4 airtight containers or self-sealing plastic bags.
Makes 4 rice mixes.
Combine 1 rice mix, 1 3/4 cups water and 1 tablespoon butter or margarine
(optional) in 2- to 3-quart saucepan. Bring to a boil; stir once or twice.
Reduce heat; cover and simmer 15 minutes, or until rice is tender and liquid is
absorbed. Fluff with fork.
Makes 6 servings.
Rice Gift Tag
Candied Tea Stirrers Recipe
34 Pieces Fruit Flavored Hard Candies or Peppermints - crushed
2 T. Light Corn Syrup
Heavyweight Plastic Spoons
Line a cookie sheet with sides with wax paper. Spray with cooking
In a small heavy saucepan combine crushed candies and corn syrup
over low heat.
Stir frequently until candies melts. Spoon candy into the bowl of
each spoon. Do not completely fill to the top. Be careful as candy mixture will
be very hot. Place spoons on cookie sheet with the handles resting on the rim of
the pan. Allow candy to harden. Store in an airtight container.
You can also buy clear plastic bags at a candy supply store and
individually wrap. Tie with a bow.
Use in any hot drink, depending on the flavor of the candy you
Christmas Marmalade Recipe
1 large lemon
1 large (20 oz.) can crushed pineapple
1 jar maraschino cherries, drained and cut up
1/2 cup chopped walnuts (optional)
6 C. sugar
1/2 C. water
Grind lemon and oranges. Add pineapple and 1/2 cup water. Bring to a boil and
cook about 45 minutes. Add 6 cups sugar and jar of cherries. Add nuts. Cook
until it jells, about 30 minutes. Pour into 4 or 6-ounce sterilized jars; seal
and process according to jar manufacturer's directions.
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* Food Gifts From the
12 Days of Christmas
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