What are some good recipes for homemade Christmas gifts?

I am already planning on making fudge, and toffee but would like some more candy or dessert ideas


I am also looking for some gift jar ideas/recipes. I already plan on one for chocolate chip cookies and homemade hot cocoa. I would really like a good recipe for a blueberry muffin one if you know of any.





I have a large family and want to give each of the adults (24) a gift somewhere along these lines, but I don't want to make all the same things so any ideas?

What are some good recipes for homemade Christmas gifts?
Flavored sugar is a great 'gift jar' gift. I used a spice mill to grind dried lemon, orange, lime peel (separately) and added them to sugar with a drop of food coloring shaken in for effect. I also buy a bag or two of sugar every January and go to the whole foods store and buy vanilla beans (they are cheaper). I make a slit down the middle lengthwise (careful not to go all the way through to the other side) then I place a bunch of these beans in an airtight jar with the sugar and leave it alone until Christmas. Then I put it in jars and give out. The lime sugar and the vanilla sugar seem to be the most appreciated. Especially by tea drinkers and bakers.





You can also take last years fruitcake (you know it lasts forever) and crumble it up. Then, dip your hands in a little water or flavored liqueur and roll into small balls and place in a pan to dry overnight. Then melt some choc chips in the microwave (one bag choc chips and 1 teaspoon Crisco for shine) dip balls and place on wax paper til chocolate sets. This recipe makes fruitcake lovers out of anyone who loves chocolate (esp. the dark chocolate).
Reply:There's a muffin recipe at the site mentioned below, you could substitute dried blueberries for the apple.





(have never given a gift jar but boy I love getting them....)
Reply:"Blueberry-Lemon Muffins" - 1 dozen





1 3/4 cups all-purpose flour


1/2 cup sugar


2 1/2 tsp. baking powder


3/4 tsp. salt


1 egg; beaten


1/3 cup vegetable oil


3/4 cup milk


1 cup blueberries


1-2 tsp. grated lemon rind


2 tbsp. sweet butter; melted





Preheat oven to 400*. Grease 12 muffin cups, or fill with paper liners.


Sift flour with 1/4 cup sugar, the baking powder and salt. Beat eggs with oil and milk. Add flour mixture to egg mixture, stirring just to combine. Toss blueberries with 2 tbsp. sugar and the lemon rind; fold into batter. Fill prepared cups 2/3 full.


Bake 25 minutes, until muffins test done. While warm, dip tops in butter, then in remaining 2 tbsp. sugar.








"Blueberry Angel Cupcakes" - 2 1/2 dozen





11 egg whites


1 cup plus 2 tbsp. cake flour


1 1/2 cups sugar; divided


1 1/4 tsp. cream of tartar


1/2 tsp. salt


1 tsp. vanilla extract


1 tsp. grated lemon peel


1 1/2 cups fresh or frozen blueberries


GLAZE:


1 cup confectioners' sugar


3 tbsp. lemon juice





Place egg whites in a large mixing bowl; let stand at room temperature 30 minutes. Sift together flour and 1/2 cup sugar three times; set aside.


Beat egg whites until foamy; add cream of tartar and salt. Beat until soft peaks form. Add vanilla and lemon peel. Gradually beat in the remaining sugar, about 2 tbsp. at a time, beating well after each addition; beat until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in bluberries.


Fill paper-lined muffin cups 3/4 full. Bake at 375* for 14-17 minutes or until cupcakes spring back when lightly touched. Immediately remove from pans to wire racks to cool completely.


In a small bowl, whisk confectioners' sugar and lemon juice until smooth; brush over cupcakes. Set stand until set.








"Chocolate-Covered Raisins" - 2 dozen





1 lb. chocolate; in pieces


2 cups raisins





Melt chocolate over hot water, stirring until smooth. Remove from heat; stir in raisins.


Drop mixture by tablespoonfuls onto waxed paper. Refrigerate at least 15 minutes.








"White Chocolate Chunk Cookies" - 1 1/2 dozen





1/2 cup butter or margarine; softened


1/2 cup shortening


3/4 cup sugar


1/2 cup firmly packed brown sugar


1 egg


1 3/4 cups all-purpose flour


1 tsp. baking soda


1/2 tsp. salt


2 tsp. vanilla extract


10 oz. white chocolate; coarsely chopped


1/2 cup coarsely chopped macadamia nuts; lightly toasted





Cream butter and shortening; gradually add sugars, beating well at medium speed of an electric mixer. Add egg; beat well.


Combine flour, soda and salt; add to creamed mixture, mixing well. Stir in vanilla. Stir in white chocolate and macadamia nuts. Chill dough 1 hour.


Drop dough by 2 tablespoonfuls, 3" apart, onto lightly greased cookie sheets. Bake at 350* for 12-14 minutes (cookies will be soft). Cool slightly on cookie sheets; remove to wire racks to cool completely.








"Sweet Pickled Asparagus" - 5 quarts





10 lbs. fresh asparagus


5 tbsp. dill seed


5 tsp. mixed pickling spices


2 quarts water


3 cups cider vinegar


2/3 cup sugar


1/4 cup canning salt





Wash, drain and trim asparagus; cut into 5-3/4" spears (discard ends or save for another use). Pack asparagus into five 1-quart jars to within 1/2" of top. Place 1 tbsp. dill seed and 1 tsp. pickling spices in each jar.


In Dutch oven or large pot, bring water, vinegar, sugar and salt to a boil. Ladle boiling liquid over asparagus, leaving 1/4" headspace. Adjust caps. Process 20 minutes in a boiling-water bath.
Reply:I saw a book at Walmart that had tons of those jar ideas. It was on the rack right by the check out stand.
Reply:I have a DELICIOUS, really simple and really festive recipe for fudge.





LIME AND MACADAMIA NUT FUDGE





400 mls of Sweetened Condensed milk


500grams of White Chocolate melting buttons


150grams of chopped macadamia nuts


The Zest (grated skin) of 2 limes.





- Add sweetened condensed milk and chocolate to a pot and stir over low heat until chocolate is melted. Turn off heat.


- Add lime zest and macadamia nuts and stir thoroughly.


- Pour mixture into a square baking tin lined with baking paper.


-Leave to chil in a fridge till it is hard.





The lime makes it really individual, and it's so yummy. You can cut them into large chunks instead of small and maybe put a ribbon around three in a stack and put them in a nice gift box?
Reply:Do a generic muffin, waffle, or pancake mix that all they need to do is add egg and milk or water. Include ideas on add ins like chocolate chips, fruit, or nuts. Cornbread, sugar cookie, oatmeal cookies, or biscuit mix are also good too.





Pecan tassies, brownies, or pralines are always a good candy to make and give as a gift.
Reply:I did that last year I made peanut brittle,smoked almonds,breakfast bars,half chocolate dipped mangos, pumpkin jam,jalapeno jelly,barbecued walnuts,chocolate covered mini preztels,chocolate popcorn and baked pumpkin seeds.
Reply:Does it have to be food?





We did this last year and everyone loved it - Get some blank white cardboard CD cases and decorate them like a homemade Christmas card. Then, make a mixed CD of all of your favorite Christmas songs. Sign the inside of the case the same way you would a normal card, with a message and everything. Make a holiday-themed label for the CD and put it in the case. Make a bunch of these and mail them like Christmas cards to all your friends and family.





It's a Christmas card and Christmas CD all in one. The people we sent it to thought it was a great idea, and they had something to play at holiday parties.
Reply:White Chocolate Almond Bark!





Roast enough salted almonds to cover the bottom of a pan (kinda like a lasagna pan), takes about 10 minutes under the broiler in the oven (you'll see them getting browner)





Melt white chocolate (the amount you use will depend upon how thick you want to make it, but don't go too thick cause it's harder to break up)





Once the almonds have cooled down, pour white chocolate over them, spreading out over the entire bottom of the pan





Put in the refridgerator overnight





The next day it will come out of the pan easily for you to break it up and throw into cute X-mas containers





Very, very easy and everyone loves it.


Enjoy!
Reply:Biscotti are amazing and they keep well. There are a ton of recipes online.
Reply:Holiday Cranberry %26amp; Pistachio Biscotti


Layer dry ingredients in a one quart jar along with a gift tag with baking directions.





3/4 cup dried cranberries or cherries


3/4 cup shelled green pistachios


2 cups all purpose unbleached flour


1/2 teaspoon cinnamon


2 teaspoon baking powder


2/3 cup sugar*





Use a clean 1 quart jar.


Layer ingredients in order.


Tap gently on the counter top to settle each layer before adding the next.


Add additional dried fruits or pistachios to fill any gaps.





Attach note:


Holiday Cranberry %26amp; Pistachio Biscotti


Beat 1/3 cup butter on medium speed for 30 seconds. Add 2 eggs and beat on medium until well combined. Using a wooden spoon, stir in contents of jar just until combined. Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle. Each loaf should be about 9 inches long and 2 inches wide. Bake at 375°F for 25-30 min or until a toothpick inserted in the center comes out clean. Cool on sheet for 1 hour. Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife. Place slices on an ungreased cookie sheet. Bake at 325°F for 8 minutes, then turn over and bake for 8-10 minutes more or until dry and crisp. Transfer to wire rack to cool. Makes 32 cookies.





Berry Cobbler Mix in a Jar





1 cup all-purpose flour


1 teaspoon baking powder


1 cup granulated sugar


1 teaspoon powdered vanilla





Combine and blend the ingredients in a small bowl. Store in and airtight container or sealed jar.





Attach the following instructions to a gift tag:





Berry Cobbler





Serves 8 to 10.





4 cups fresh berries (blueberries, raspberries or boysenberries)


1/4 cup orange juice


1/4 cup granulated sugar


1 teaspoon cinnamon


1 cup unsalted butter, melted


1 egg


Contents of jar





Preheat oven to 375 degrees F.





In large mixing bowl combine berries, juice, sugar and cinnamon.





Place berries in a 13 x 9-inch pan.





In small mixing bowl blend the butter with the egg. Add the Cobbler Mix and stir until the mixture sticks together. Drop the cobbler topping by tablespoonfuls on top of the berry filling. Bake for 35 to 40 minutes or until the topping is golden brown and filling is bubbling. Allow to cool for 15 minutes before serving.





Dreamsicle Cookies In a Jar





1/2 cup powdered orange flavored drink mix, such as Tang


3/4 cup white sugar


1 1/2 cups vanilla baking chips


1 3/4 cups all-purpose flour


1/2 teaspoon baking soda


1/2 teaspoon baking powder





Combine the flour with the baking soda and baking powder. Layer the ingredients in a clean glass wide mouth quart sized jar, starting with the Tang, then sugar, vanilla chips and ending with the flour mixture. Press each layer firmly in place before adding the next ingredient. Attach a recipe card with the following instructions to the jar.





Dreamsicle Cookies


1. Preheat oven to 375 degrees F (190 degrees C).


2. Empty contents into a large mixing bowl. Add 1/2 cup softened butter, 1 egg slightly beaten and teaspoon vanilla extract. Mix until completely blended.


3. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet.


4. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes or until tops are very lightly browned. Cool for 5 minutes on the sheet then remove cookies to wire racks to cool completely.


Makes 2-1/2 dozen
Reply:look at this website lots of recipes for the dry mix in a jar for giftshttp://members.tripod.com/~MaryMae/jarli...
Reply:I love that idea. Here is one for blueberry muffins in a jar. Hope it helps





INGREDIENTS:


2 1/2 cups all-purpose flour


2 1/2 teaspoons baking powder


1/2 teaspoon baking soda


1/4 teaspoon salt


1/2 cup sugar


3/4 to 1 cup dried blueberries


PREPARATION:


Pour sugar into a 1-quart wide-mouth canning jar.


Sift together the flour, baking powder, soda and salt; pour half into the jar. Put the dried blueberries into a small lightweight plastic bag; tie or seal and cut off excess bag end, if necessary.* Add remaining flour mixture. Screw lid on and add a tag with instructions, or tuck instructions into the jar.


*You can add the dried blueberries right into the mixture without the bag, but they tend to sink into the dry ingredients. The bag will give the mix more of a "layered" look.





Instructions for muffins.





Wild Dried Blueberry Muffins


2 eggs


4 ounces melted butter


1 cup milk or buttermilk


1 teaspoon vanilla


1 jar blueberry muffin mix with dried blueberries





Whisk together the eggs, butter, milk or buttermilk, and vanilla. With a wooden spoon, stir in blueberry muffin mix just until dry ingredients are moistened.


Spoon batter into greased muffin pans, filling each muffin cup about 3/4 full. If desired, sprinkle tops with sugar or cinnamon sugar. Bake at 375° for about 25 minutes.


Makes 18 to 24 muffins, depending on size of muffin cups.





Here is one for Snickerdoodles





INGREDIENTS:


2-3/4 cups flour


1/4 tsp. salt


1 tsp. baking soda


2 tsp. cream of tartar


1-1/2 cups sugar


PREPARATION:


In a large bowl, combine the ingredients and stir with a wire whisk until thoroughly blended. Store the mix in an airtight container.





To make cookies:


1 cup butter, softened


2 eggs


1 recipe Snickerdoodle Cookie Mix


1/2 cup sugar


1 Tbsp. cinnamon


Preheat oven to 350 degrees. In a large bowl cream the butter until light, then add the eggs and beat until the mixture is smooth. Add the Snickerdoodle Mix and continue beating until the dough forms. Combine the sugar and cinnamon in a shallow bowl. Shape the dough into 1-inch balls and roll in the cinnamon-sugar mixture. Place on ungreased cookie sheets 2" apart. Bake at 350 degrees for 16 to 19 minutes, or until light gold. Transfer to wire racks to cool.





This site has more and even ones you can do for beverages. Have Fun





http://busycooks.about.com/od/christmas/...
Reply:Wonderful idea! Everybody loves goodies...


I make Reese Balls and Coconut BonBons every year. Some others that can't have chocolate get my Banana Nut Bread (1 loaf each) So here are a couple of these recipes. I get raves every year.


Reese Balls-


2 lbs peanut butter


3 lbs powdered sugar


1 lb margarine softened


2 TBS vanilla





Mix all ingredients. Roll int balls (@2 inches in diameter) and dip into melted chocolate bark and place on aluminum foil. Can chill to dry faster. Refrigerate until ready for use. (this makes a very large batch)


---------------------------


Coconut Balls-


3/4 c mashed potatoes


1 TBS vanilla


4 c powdered sugar


4 c coconut


Chocolate bark





Stir together. Let sit overnight. Make into balls and let sit in


refrigerator around 1 hour. Dip balls into melted chocolate bark, or white chocolate bark.(can use food coloring in the white choc. to make festive) Refrigerate until ready to eat.


--------------------------------


Banana Nut Bread-(can make into muffins also)


1/2 c oil


1 c sugar


3 bananas


2 eggs


2 c flour


1 tsp baking soda


1/2 tsp baking powder


1 tsp salt


1/2 c nuts





Preheat oven to 350. Cream oil and sugar. Mash bananas and add to sugar. Add eggs and beat well. Add dry ingredients. Stir in nuts. Bake in greased pan for 50-60 minutes.


------------------------------------


Ribbon Pumpkin Bread-


Filling:


6 oz cream cheese


1/4 c sugar


1 TBS flour


2 egg whites


Batter:


1 c pumpkin


1/2 c unsweetened applesauce


1 egg


2 egg whites


1 TBS canola oil


1 2/3 c flour


1 1/4 c sugar


1 tsp baking soda


1/2 tsp salt


1/2 tsp grd cinnamon


1/2 tsp grd cloves


1/3 c chopped walnuts





For filling, combine and set aside. In a mixing bowl, beat pumpkin, applesauce,, egg, egg whites, and oil. Combine the flour, sugar,soda, cinnamon, and cloves; add to pumpkin mixture. Stir in walnuts. Divide half of the batter between two 8x4x2 loaf pans. coated with nonstick cooking spray. Spread each with filling, top with remaining batter. Bake at 350 for 40-45 min or until toothpick inserted comes out clean. Cool for 10 min. before removing from pans to wire rack to cool completely. Refrigerate leftovers.





Makes 2 loaves





Have a great time making goodies!