Gifts from the kitchen

Stockbridge — I find that the kitchen beckons this time of year. I am not sure why. Perhaps it’s that the traditions have been hard-wired into my being, or it’s the cool weather and the short days, or my desire to make and share goodies with the people that I like and love. Whatever the case, ‘tis the season for spreading joy.

These three edible gifts are my favorite treats to make. They are yummy, fun to package, and a delight to give away.

Ginger Pennies

What can beat a jar of “pennies” for Christmas? After all, we’ve all been saving our pennies during these tough times. I tell people they are pennies from heaven! I am not sure where this recipe originated. My Mom and I have made them for the last 30 years and have fun doling out the loot.

Ingredients

• 3 cups Flour
• 1 1/2 tsp Ground Ginger
• 1 tsp Cloves
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 2 cups Light Brown Sugar
• 2 Large Eggs
• 1/2 cup Molasses
• 3 sticks Unsalted Butter

Directions

1. Preheat the oven to 325 degrees.
2. Soften the butter. Then in a medium bowl, mix flour, ginger, cloves, baking soda, and salt.
3. In a large bowl, cream the butter, sugar, egg and molasses. Add flour in batches until well blended.
4. Put cookie dough in a plastic gallon bag and snip off the end to create your own pastry bag.
5. Pipe very small dollops onto a parchment lined cookie sheet and bake about 5 minutes.
6. Remove from oven, cool slightly and they’ll slide off the parchment paper into a bowl.

• Prep time: 20 minutes
• Cook time: 5 minutes
• Total time: 25 minutes

Yield: This recipe makes enough pennies to fill a dozen pint-sized mason jars.

Curried Spice Walnuts

I make these for the holidays, but have also found them to be the perfect filler for goodie bags for special events. Nuts are healthy and nutritious and make a welcome change from the sugar and starch alternatives.

Note: These nuts are hardly dietetic — but a small bag is really quite satisfying.

Ingredients

• 1 lb Walnuts Halves
• 1/2 cup Sugar
• 3 1/2 Tbsp Canola Oil
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1/4 tsp Cayenne
• 1/2 tsp Coriander
• 1/2 tsp Ground ginger
• 1/2 tsp Ground cloves
• 1 1/2 tsp Cumin

Directions

1. Preheat oven to 325 degrees.
2. First you need to blanch walnuts for about a minute in boiling water. Drain and toss well with sugar and oil. Let stand for about 10 minutes.
3. Prepare a baking sheet by lining with parchment paper.
4. Spread walnuts in a single layer and place in the middle of the oven.
5. Check and turn the walnuts every 7-10 minutes until golden. I find the process is about 25 minutes but be careful – one extra minute can turn your golden nuts black.
6. Remove golden nuts and put in a large bowl. Mix all spices and then toss with the warm nuts.
7. Spread nuts in a single layer to cool. Once cool, store in a sealed container. I usually package them in plastic bags I buy at Michaels. I have also put them in small decorative Chinese food containers. Just peruse the aisles at Michael’s and you will find the perfect container!

• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: 45 minutes

Yield: 10 servings

Christmas Caramels

I am inspired this season to be a mad baker and maker of yummy edible gifts. This is a recipe I adapted from one I cut out of Country Living Magazine a few years ago. These caramels are an indulgence extraordinaire. I’ll need to go for a good long jog to keep these off my hips…but what are the holidays if not for eating lots of amazing food!! Here’s the recipe with my comments and tweaks, of course!!

Ingredients

• 1 cup Sugar
• 1 cup Heavy Cream
• 1/2 cup Unsalted butter
• 1 cup Light Corn Syrup
• 1 1/2 tsp Vanilla Extract
• Canola Oil Canola Oil for greasing
• Candy Thermometer

Directions

1. Line an 8 x 8 pan with foil and brush with canola oil.
2. In a medium saucepan over high heat cook the sugar without stirring until it begins to melt and boil at which time you can stir slowly with a metal spoon until melted (about 1 minute).
3. Remove from heat and add cream. The sugar will harden almost immediately. Then add in the butter and corn syrup.
4. Attach candy thermometer and return saucepan to stove over low heat, stirring occasionally for around 30 minutes until mixture liquefies. (This is a challenging spot as it seems as though it will never happen and then it just does.)
5. Once that happens, turn the heat up and cook caramel mixture until the thermometer reaches 238 degrees F.
6. Remove from stove and stir in the vanilla. Then pour into prepared 8 x 8 pan. Cool caramel for at least 30 minutes, lift from pan, remove foil and place on an oiled cutting board.
7. Using an oiled knife, cut caramel into 1″ squares. (I found it worked best when the caramel had sat for a while on the cutting board and when I ran my knife under hot water and then oiled it – the caramel did not stick to the knife.)
8. Wrap the individual pieces in 4 x 4 wrappers and then package them in a larger plastic bag with pretty ribbon.

• Prep time: 5 minutes
• Cook time: 40 minutes
• Total time: 1 hour & 10 minutes

Yield: 64 pieces 1” pieces