There are always people on your gift-giving lists who are hard to buy for. Maybe they already have everything. Or perhaps they're just hard to please. Whatever the case, maybe this year you could try giving a gift you made yourself. The recipes I'll provide in this article aren't all baked, but they are all delicious.
Your child's teacher deserves some sympathy...er, some thanks. How about a gift that shows you really appreciate those daily six hours he or she takes care of your precious children?
Cookies and Cream Fudge
Ingredients:
16 Oreo cookies, broken into chunks, divided
1 14-ounce can sweetened condensed milk
2 tablespoons butter or margarine
2-2/3 cups vanilla chips
1 teaspoon vanilla extract
Directions:
Line an 8-inch square baking pan with foil; coat lightly with cooking spray. Place half of the broken cookies in pan. In a heavy saucepan, combine milk, butter and chips; cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla. Pour over cookies in pan. Sprinkle with remaining cookies. Cover and refrigerate for at least 1 hour. Cut into squares; makes about 3 dozen.
Divide candy among tins if giving as gifts.
Been invited to a Christmas party? Don't show up empty-handed! These little cakes make perfect hostess gifts. They're very pretty and elegant, but very easy to make.
Glazed Cranberry Mini-Cakes
Ingredients:
1/4 cup butter or margarine, softened
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup coarsely-chopped fresh cranberries
1/2 cup coarsely-chopped walnuts
1/3 cup vanilla chips
Vanilla Glaze (recipe follows)
Additional cranberries (optional)
Directions:
Heat oven to 350 degrees F. Lightly grease or paper-line 36 small muffin cups. In small mixer bowl beat butter, sugars, egg and vanilla extract until light and fluffy. Stir together flour, baking powder, baking soda and salt; gradually blend into butter mixture. Stir in cranberries, walnuts and vanilla chips. Fill muffin cups 3/4 full with batter. Bake 12 to 14 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 5 minutes; invert onto rack. Cool completely. Prepare vanilla glaze; dip rounded portion of each muffin into glaze. Place on wax-paper-covered tray; refrigerate 10 minutes to set glaze. Garnish with additional cranberries if desired.
Vanilla Glaze
Directions:
In small microwave-safe bowl, stir together 1 cup vanilla chips and 2 tablespoons vegetable oil. Microwave at HIGH 30 seconds; stir until smooth. If necessary, microwave at HIGH an additional 30 seconds or just until chips are melted and smooth when stirred.
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