Homemade Christmas Goodies

Keep warm in your kitchen and add a personal touch to Christmas gift-giving this year by making homemade goodies. These recipes, most of these are circulating around on Pinterest, can be doubled or tripled for the family, friends or teachers on your list.
Dress up the packaging to add color and flair. For example, if a canning jar is used, add a circle of fabric and a bit of fiberfil to the top of the lid then twist on the cap or glue a circle of scrapbook paper or Christmas wrap to the lid and add the same paper to the gift tag. Add candy canes to ribbon or raffia tied around the cap. Alphabet stickers spelling out the item in the jar, such as “Cookies” or “Caramels” could be added to the glass.
I will add more photos as I make more of these recipes. I wish everyone a very merry Christmas!

Cranberry Hootycreeks
Cookies in a Jar

5/8 C. all-purpose flour
1/2 C. rolled oats
1/2 C. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 C. brown sugar
1/3 C. white sugar
1/2 C. dried cranberries
1/2 C. white chocolate chips
1/2 C. chopped pecans

Layer the ingredients in a 1 quart jar, in the order listed (be sure to sift together the 1/2 C. flour with the baking soda and salt). Pack each ingredient down as it is added to the jar.

GIFT TAG DIRECTIONS:

Cranberry Hootycreeks

Preheat oven to 350 F. Grease a cookie sheet or line it with parchment paper. In a medium mixing bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes, or until edges are lightly browned. Cool for 2 minutes on baking sheets, then remove to wire racks to cool completely. Makes about 36 tasty treats.


Snowflake Mix

Makes 16 cups. Preparation 20 minutes, cool one hour.

Ingredients:
3 C. bite-size rice Chex
3 C. bite-size corn Chex
1 C. small pretzel twists or pretzel sticks
1 C. honey-roasted peanuts
1 12-oz package white chocolate baking pieces
1 12-oz package M&Ms

Directions:
1. In a very large bowl combine cereals, pretzels and peanuts; set aside.
2. Melt baking pieces according to package directions. Pour melted chocolate over cereal mixture. Stir gently to coat. Spread on a large piece of waxed paper or parchment paper. Sprinkle with M&Ms. Cool and break into pieces. Store in an airtight container for up to 1 week or in the freezer for 1 month. Makes 16 cups.


Chocolate-dipped pretzel rods

Ingredients:
8 oz. milk chocolate, broken into pieces
27 (8-inch long) pretzel rods
Green, red, and white sprinkles (for topping)

Directions:
1. Place chocolate in microwave-safe measuring cup or mug. Heat, covered with waxed paper, in microwave on High 1 to 2 minutes or until chocolate is almost melted, stirring occasionally until smooth.
2. Meanwhile, place each topping choice on separate sheet of waxed paper or on individual plates.
3. Holding 1 pretzel rod at a time, dip in melted chocolate, tipping cup to cover about half of rod with chocolate. Allow excess chocolate to drip off pretzel back into cup. Immediately sprinkle coated pretzel with choice of topping. Carefully place coated pretzel rod in pie plate or shallow bowl, leaning uncoated portion on edge.
4. Repeat with remaining pretzels, keeping pretzels from touching one another in pie plate. Refrigerate about 20 minutes to set up coating. Store pretzels in tightly sealed container, with waxed paper between layers, at room temperature up to 1 week.

Rolo Pretzel Turtles

Ingredients:
Rold Gold Butter Snap pretzels
Bag of Rolos candy
1 C. pecans

Directions:
Place pretzels in a single layer on a cookie sheet. Top each on with a Rolo. Place in oven preheated to 250 degrees. Closely watch for Rolos to soften, about 2 minutes. Remove from oven and immediately press a pecan into each. Allow to cool.

Tip: Other candies could be used such as Hershey’s Kisses or slices of Snickers. For extra decoration, drizzle with melted chocolate or white chocolate.

Microwave Sea Salt Caramels

I worried a little when I made these caramels – thought they wouldn't turn out because the cooking time wasn't precise. But they are wonderful! The only difficulty I had was that I didn't have cooking spray, and used canola oil but apparently didn't use enough because the caramel stuck tight to the foil. My big tip is: Be sure to use enough oil! My family, including my nephew, couldn't get enough of this good stuff and the caramels look pretty all wrapped up in waxed paper and packaged in a canning jar. This recipe was very easy, and tasty - I highly recommend it!

Makes 24-40 caramels

Ingredients:
1/4 C. butter, cut in 8 pieces
1/2 C. white sugar
1/2 C. brown sugar, firmly packed
1/2 C. light corn syrup
1/2 C. sweetened condensed milk
1 tsp. vanilla
coarse sea salt

Directions:
In microwave safe bowl (at least 2 quart), add butter, white and brown sugar, syrup, sweetened condensed milk, and vanilla. Stir together and place in microwave, uncovered. Cook in microwave on full power for 6 minutes (for soft and chewy texture) or 7 minutes (for firmer yet still chewy texture), stopping and stirring thoroughly twice during the cooking time (every 2-3 minutes).* Remove from microwave and stir until well mixed. Pour hot caramel into prepared pan.
Line an 8x8 baking pan with aluminum foil, generously coat the inside with cooking spray, pour in the hot caramel, sprinkle lightly with sea salt while the caramel is warm. Place in fridge until firm enough to remove & cut (approx. 40-60 min). Pull up on sides of aluminum foil and remove the whole slab of caramel at one time. Place caramel slab on cutting board covered with parchment or waxed paper and cut into pieces of desired size.
If the caramels are oily from the cooking spray, blot them off with a paper towel. Wrap each caramel in a piece of waxed paper and twist.

Tips: Adjust cooking time for your microwave wattage
*The recommended cooking times in this recipe are based 1100 watt microwave. If yours has a different wattage, you will most likely need to adjust the cooking time accordingly. Because microwaves vary, there may be some trial and error involved to determine exactly the correct cooking time. Click here for a cooking conversion chart for different wattages. (Microwave wattage can usually found on a label that is visible inside of the microwave.) If caramels are too hard, cooking time should be reduced. If they're too soft cooking time should be increased.

Store caramels in fridge or at cool room temperature. If refrigerated caramels are too stiff to eat, bring to room temperature before eating.

Caramel Sauce

This caramel sauce is perfect. It’s designed to dip with apples, pour over three bags of popcorn, or drizzle over ice cream or brownies, but sneaking a little spoonful on the side - mmmmm, that’s good too! My sister-in-law Rachel Carpenter of John Day shared this recipe with me, and trust me, it will knock your shoes AND socks off!
This sauce needs no “extras,” but it is also good to dip the apples in the sauce followed by a dip in a little bowl of chopped nuts, M&Ms or ground chocolate graham crackers, etc., for added texture and flavor. Enjoy!

Ingredients:
1 C. butter
1 C. light Karo syrup
2 1/2 C. brown sugar
After cooking to softball stage add:
1 14 oz. can sweetened condensed milk
1 tsp. vanilla

Directions:
Combine ingredients in sauce pan, stir constantly over medium to medium-high heat. Using a candy thermometer, boil to softball stage – 240 degrees. You can also test the caramel by dripping a little into a glass of cold water and feeling the caramel to see if it is about right.
Remove pan from heat and add one can of sweetened condensed milk and a teaspoon of vanilla. Stir, and it’s ready to go!

Torta Rustica, Italian Savory Picnic Pie

I’ve held on to this recipe for several years, it’s so good. But I only make it on special occasions because it does take a little extra time. This recipe is based on one I found from Nick Stellino who used to have a TV cooking show. For my version I skip the eggplant to reduce the number of steps – also some members of my family prefer no eggplant – and I make it on a cookie sheet instead of in a spring-form pan for more servings – the layers are very pretty in a spring-form pan though. A few more servings is a good thing! It disappears quickly, and you want to be sure to have enough!

Ingredients:

Pizza Dough, see recipe below, or if you buy store-bought, be sure you have enough to fit a double layer in a cookie sheet.

3 Tbsp. olive oil
1 onion, chopped
4 garlic cloves, chopped
8 oz. mushrooms, sliced
2 tsp. dried basil
2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
8 oz. ricotta cheese
1 lb. thinly sliced Black Forest ham or prosciutto
1 (13 to 15 oz.) jar roasted red bell peppers, drained or make it your own (see Angel’s Tips)
1 lb. freshly grated provolone cheese (or slices)
1 C. black olives, sliced
1 egg, beaten

Serves 12-15

Prepare pizza dough a day ahead. While it is rising, heat 3 Tbsp. of the olive oil in a large saute pan on medium-high, add the onion, saute for one minute, then add the garlic, reduce the heat to medium and saute for 1 more minute. Add the mushrooms, basil, oregano, salt, the pepper and red pepper flakes. Cook for 10 minutes, stirring occasionally, until the onions and mushrooms are limp and dry. Take off the heat and stir in the spinach and ricotta. Set aside.

Preheat the oven to 400 F. Roll out 3/4 of the pizza dough to approximately 1/2 inch thick. Press the dough into lightly oiled cookie sheet. Press the dough up the side of the pan. Layer 1/2 of each ingredient in the pan in the following order: ham, spinach mixture, peppers, cheese and olives. Repeat with the remaining ingredients.

Roll out the remaining dough to fit over the layered ingredients. Lay it over the top and fold the dough on the sides over the top dough, crimping them together to seal the edges. Give the top several pokes with a fork to allow steam to escape and brush with the beaten egg.

Place the Torta Rustica in the preheated oven and bake about 30 minutes until the internal temperature in the middle reaches 120 F. About 20 minutes into the baking, cover with a tent of aluminum foil to keep the top from getting too brown. Remove from the oven, let cool for 1 hour, then cover with plastic wrap and refrigerate overnight.

Serve at room temperature or warm in the oven for 5 minutes or so for a nice crunch. Cut into 12 or 15 pieces.

Angel’s Tip: Olive oil is best, but if all you have is canola oil or vegetable oil, it will work fine. If you’d like to make your own roasted red bell pepper, it’s easy. Simply place the pepper on a baking sheet and broil in the oven. Keep a very close eye on it and turn with tongs every minute or less until it is somewhat blackened. Immerse the pepper in a bowl of cold water and when cool peel the skin off and slice and dice. I usually roast mine outside on the grill, again, turning with tongs every minute or so.

Pizza dough

2 C. warm water
1 1/2 Tbsp. yeast
3 Tbsp. sugar
3 Tbsp. olive oil, or canola or vegetable oil
4-5 plus C. flour
1 1/2 tsp. salt



Place 2 C. warm water in large mixing bowl. Water should be almost hot, not scalding. Add yeast and sugar and whisk a little. Place in warm spot for 10 minutes. Whisk in the oil. Mix the salt into the flour and add 4 cups of the flour, add more flour until the dough pulls away from the bowl. Dust counter with flour with extra on the side. Knead the dough for 10 minutes until elastic. It should not stick to your hands too much, yet not be too dry.

While kneading soak the bowl in warm water. When done, rinse and dry the bowl add a tiny bit of oil (a teaspoon or so) and place dough in bowl getting oil on both sides. Cover and let rise in a warm spot.

The best method is to let it double in size and then punch down and refrigerate over night. This gives it a better texture, like you find at a pizzeria. If you - like me usually - didn’t think ahead far enough to stick it in the fridge, use the dough at this point for the picnic pie. Sometimes I only let it rise for 30 minutes if I’m in a hurry.

Angel’s Tip: Always looking for a faster way, I usually add the flour to the water and yeast mixture, top it with the salt and, using the teaspoon, stir the salt into the flour then mix it all together with a wooden spoon.

When making a regular pizza, I make it in a cookie sheet and use 1 1/4 C. water, 1 Tbsp. yeast, 2 Tbsp. sugar, 2 Tbsp. olive oil, 3-4 plus C. flour and 1 tsp. salt.