CAFE VIENNA3 cups dry coffee creamer2 cups sugar2 cups instant coffee granules16 ounces hard butterscotch candies2 packages (4-serving size) instant butterscotch pudding mix3 tablespoons ground cinnamon2 teaspoons ground nutmegMakes about 9 cups.In food processor fitted with chopping blade, combine all ingredients. (Work in half-batches or quarter batches if necessary.) Process until all ingredients are finely ground. Package with the following directions: Place 2 or 3 tablespoons of mix into a mug. Add 1 cup boiling water. Stir to dissolve.
SPICED-ORANGE COCOA6 cups regular powdered non-dairy coffee creamer4 cups sweetened chocolate drink mix powder4 packages (4-serving size) orange flavored gelatin2 cups cinnamon red-hot candies1 (12-ounce) bag mini semi-sweet chocolate morsels2 teaspoons saltMakes about 14 cups.In a food processor fitted with the chopping blade, combine all ingredients. (Work in half-batches or quarter batches if necessary.) Blend well. Store airtight. Package with the following instructions: Place 1/4 cup cocoa mix in mug. Add 1 cup boiling water. Stir to dissolve.
NUTCRACKER SUITE TEA MIX4 cups sweetened lemon flavored instant tea mix 2 cups sugar10 packages (individual serving size) spiced cider drink mix2 packages (4-serving size) blackberry or raspberry flavored gelatin mix1 tablespoon apple pie spiceMakes 9 cups.Blend ingredients together. Store in an airtight container. Package with the following instructions: Place 2 tablespoons tea mix in a mug. Add 1 cup boiling water. Stir to dissolve.
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TIRAMISU CREAM CORDIAL2 cups golden rum2 cups brewed espresso, cooled1 14-ounce can sweetened condensed milk1 cup vanilla vodka2 cups liquid cinnamon coffee creamer1 cup chocolate syrupMakes about 9 cups.Combine all ingredients and blend well. Bottle and seal tightly. Store in the refrigerator for up to two months.
APPLE PIE SPICE1 cup ground cinnamon1/2 cup ground nutmeg1/4 cup ground allspice1/4 cup ground clovesMakes about 1 cups.In a food processor fitted with the chopping blade, combine all ingredients. Process well. Package with the following directions: Use in all recipes that call for apple pie spice. It is also a lovely addition to French toast and hot breakfast cereals.
PUMPKIN PIE SPICE1 cup ground cinnamon1/4 cup ground nutmeg1/4 cup ground ginger1/4 cup ground allspiceMakes about 1 cups.In a food processor fitted with the chopping blade, combine all ingredients. Process well. Package attractively along with the following directions: Use in all recipes that call for pumpkin pie spice. It is also a lovely addition to French toast and hot breakfast cereals.
SCARBORO FARE CHEF’S SEASONING2 cups coarse kosher salt2 cups Canadian steak seasoning1/2 cup sugar2 tablespoons dried marjoram2 tablespoons dried thyme1 tablespoon dried rosemary1 tablespoon dried sagePlace all ingredients in large zip-top plastic food storage bag. Seal shut with a lot of air in bag. Shake well to blend all ingredients. Package into individual gifts with the following recommendations for use: This is a great all-purpose seasoning. It is also delicious when used as a rub for all cuts of meat.
CAESAR SALAD DRESSING MIX2 cups finely ground Parmesan cheese2 tablespoons garlic salt2 tablespoons freshly ground black pepper2 tablespoons dried oregano2 tablespoons dried thymeMakes about 2 1/2 cups.In a food processor fitted with the chopping blade, combine all ingredients. Process until all ingredients are finely ground. Package with the following directions: In a jar with a screw-top lid, combine 1/4 cup mix along with cup olive oil and 1/4 cup lemon juice. Secure lid and shake very well.
BOURBON AND BROWN SUGAR MUSTARD1/2 cup bourbon (see note)1/4 cup apple cider vinegar1 cup dark brown sugar, packed3 eggs, beaten2 ounces dry mustard powder1 tablespoon olive oil2 teaspoons seasoned salt1/2 teaspoon ground allspice1/4 teaspoon ground clovesMakes about 2 1/2 cups.Combine all ingredients in a microwave-safe bowl. Whisk until smooth. Cook on high power, stirring and scraping down sides at one-minute intervals, until thermometer reads 180 degrees. Cool to room temperature, stirring occasionally. Cover and store in refrigerator for up to four months.Note: My mother is the one who spoiled me on homemade mustards. I came up with this recipe because I just love the combination of flavors, especially the bourbon! However, if you’re a good Baptist (like my parents), you can replace the bourbon with apple cider vinegar. This mustard is just great served as a condiment with cold cuts, cheeses and sausages.
TIGER BUTTER PRETZEL BARK1 24-ounce package white candy coating bark1 cup extra crunchy peanut butter3 cups coarsely crushed pretzels2 cups milk chocolate morselsCompletely line interior of a large jellyroll pan (half-sheet pan) with foil, smoothing out all wrinkles. Melt white candy coating bark according package directions. When coating is melted and smooth, add peanut butter. Stir until peanut butter is melted. Stir in coarsely crushed pretzels. Pour mixture into prepared pan. Using offset spatula, spread mixture to an even layer. Meanwhile, melt milk chocolate morsels, stirring until smooth. Transfer melted chocolate to zip-top freezer bag. Snip small hole in corner of bag. Drizzle chocolate in zig-zag fashion to top peanut butter layer. Swirl if desired by using a skewer or toothpick. Firmly rap pan on countertop to level candy. When firm, break into pieces. Store airtight for up to a month.
SPICED PUMPKIN BUTTER4 29-ounce cans solid pack pumpkin9 cups sugar2 (12 ounce) cans frozen apple juice concentrate, thawed2 tablespoons pumpkin pie spice2 teaspoons salt8 pint-size canning jars, lids and screw-top bandsMakes 8 pints (plus just a bit more for home enjoyment).Preheat oven to 325 degrees. Working in half-batches, place half the amount of each ingredient listed in large mixing bowl. Stir well to blend. Transfer mixture to very large roasting pan. Repeat with remaining ingredients and transfer to the same roasting pan. Place pan in preheated oven and bake for three hours, stirring well once every 30 minutes. During the last half hour of baking, prepare canning jars. Sterilize clean jars and lids in boiling water for five minutes. Remove jars and lids from boiling water, but do not pour out water, because you’ll need it later for a hot water bath for filled jars. Keep jars warm. Fill jars to within a 1/4 inch to a 1/2 inch from top. Wipe rims of jars clean. Place lid on jar and secure with screw-top band. Place jars back into the pot of hot water. Add additional hot water to the pot (or remove some if necessary) to cover tops of jars by at least an inch. Once the water returns to a boil, process jars of filled pumpkin butter for a full 10 minutes. Carefully remove jars from boiling water and leave undisturbed for at least four hours. Check jars for proper vacuum seal. Store any unsealed jars in the refrigerator for up to a month. Store all properly sealed jars in pantry for up to two years.
BED & BREAKFAST “OATMEAL COOKIE” HOT BREAKFAST CEREAL MIX12 cups quick cooking oats3 cups raisins or sweetened dried cranberries3 cups vanilla flavored powdered nondairy creamer1 pound dark brown sugar2 tablespoons apple pie spice2 tablespoons saltMakes two servings.Place oats and raisins in a very large mixing bowl, stirring with your hands to break up any clumps of raisins. Add remaining ingredients and blend well, using your hands to break up any clumps of brown sugar. Blend well. Divide into five equal gifts and package with the following instructions: Place 1 cup oatmeal mix in a microwave safe dish. Add 1 1/2 cups boiling water. Stir to blend. Microwave on high power just until oatmeal begins to boil. Stir oatmeal. Let stand for two minutes before serving.
SUGARPLUM SCONE MIX FOR SCONE MIX:2 1/2 cups self rising flour1/4 cup sugar1/4 cup instant orange breakfast drink mix1 teaspoon pumpkin pie spice or apple pie spice 1/2 cup dried fruit bitsFOR GLAZE MIX:cup confectioners sugar1/4 teaspoon unsweetened orange flavored soft drink mixIn quart-size canning jar, layer scone mix ingredients in the order listed. Combine ingredients for glaze mix and place in separate bag, securing shut. Pack glaze mix bag in canning jar on top of ingredients. (Cram it in there — it will fit!) Place the following instructions in the jar before securing jar lid with screw-top band: Preheat oven to 450 degrees. Open jar and set aside glaze mix. Empty canning jar contents into a mixing bowl. Stir to blend. Make a well in center of ingredients. Add 2 cups heavy whipping cream into the well. Stir until all ingredients are blended and dough clings together. Do not overmix. On a floured work surface, divide dough in half. Shape each half into a round disc about an inch thick. Using a sharp knife, cut each dough round into six pie-shaped wedges. Space evenly on a greased baking sheet, leaving at least an inch of space between. Bake until tops are golden brown, about 15 minutes. While scones are in the oven, prepare the glaze. Empty contents of glaze mix into a small bowl. Add 1 1/2 to 2 tablespoons warm water, stirring until smooth. Drizzle glaze over warm scones. Let glaze set-up. Enjoy while warm. Makes one dozen.
MOCHACCIN0 MUFFIN MIXFOR MUFFIN MIX:1 18.25-ounce box chocolate cake mix1/2 cup sugar1/2 cup instant coffee granulesFOR Topping Mix:1/4 cup mini semi-sweet chocolate morsels1/4 cup coarse sugar (turbinado sugar or sugar-in-the-raw)Makes one dozen.Combine cake mix, sugar and instant coffee. Stir well to blend ingredients. Place in a quart-size canning jar. Combine ingredients for topping mix and place in a separate bag. Pack topping mix bag in the canning jar on top of the muffin mix. Place the following instructions in the jar before securing jar lid with the screw-top band: Preheat oven to 425 degrees. Grease a standard size, 12-cup muffin tin. In a medium mixing bowl, blend together two large eggs and 2 cups sour cream. Stir in muffin mix. Blend briefly. Divide batter evenly in prepared pan. Evenly divide topping mix on top of muffins. Bake 20 to 22 minutes, or until center tests done when pick is inserted in center. Remove from oven and place pan on a cooling rack. Let cool in pan for five minutes. Remove muffins from pan and place on a cooling rack.
MEXICAN BEAN SOUP MIXFOR Bean Mix:1 pound dried pinto beans1 pound dried kidney beans1 pound great northern beansFOR Seasoning Mix:1 tablespoon dried chives1 tablespoon chili powder1 tablespoon garlic salt1/2 teaspoon crushed red pepper flakes1/2 teaspoon freshly ground black pepperCombine dried beans and mix to blend. Divide equally into three bags. Place the ingredients of the season mix in each of three small baggies. Place a sealed packet of seasoning mix in with each of the three bean bags. Include the following recipe to make the soup:
MEXICAN BEAN SOUPPackage of bean mix1 pound pork breakfast sausage2 onions, chopped1 tablespoon minced garlic1 29-ounce can diced tomatoes1 4-ounce can diced green chiliesPacket of seasoning mixMakes eight to 10 servings.Rinse dried beans. Place in a soup pot. Cover with water by at least two inches. Soak beans overnight. Drain beans in a colander and flush with water. In a large soup pot, brown the sausage over medium-high heat, stirring to crumble. Add onion and garlic. Saute briefly. Stir in remaining ingredients along with the beans. Add enough water to cover the beans. Bring to a boil, then reduce heat, cover and simmer until beans are tender. Add more water if necessary during the cooking. Season with salt and pepper to taste.
HORSERADISH CHEDDAR SPREAD8 ounces cream cheese, softened8 ounces grated sharp Cheddar cheese, room temperature1 tablespoon prepared HorseradishDash TabascoSalt and freshly ground black pepper, to tasteMakes about 2 cups. In a medium mixing bowl, combine all ingredients. Blend until almost smooth. Place in a pint-size jar or small cheese crock. Seal tight. Store in the refrigerator for up to a month. Serve at room temperature with crackers or party breads.
MEXICAN BEER BREAD MIX2 cups yellow cornmeal1/2 cup all-purpose flour3 tablespoons sugar2 teaspoons baking powder1 teaspoon salt1/2 teaspoon baking soda1/2 to 1 teaspoon ground cayenne pepperCombine all ingredients in a quart-size zip-top bag and seal shut. Shake to blend. Package with the following recipe:
MEXICAN BEER BREAD4 tablespoons butterPackage of Mexican Beer Bread Mix1 12-ounce bottle beer or non-alcoholic beer2 eggs, beatenMakes six to eight servings.Preheat oven to 425 degrees. Place butter in an 8-inch round cake pan. Place pan in oven to melt butter and to heat the pan. In a mixing bowl, combine Mexican Beer Bread Mix along with the beer and eggs. Stir until blended. Swirl butter in pan to coat entire bottom and sides. Pour batter into hot pan. Bake for 25 to 30 minutes, until lightly browned.
DOG-GONE BANANA BISCOTTI3 1/2 cups oat bran or wheat bran3 cups whole wheat flour1/2 cup brown sugar, packed1 cup peanuts, chopped 1/2 teaspoon baking soda 1 egg 1/2 cup creamy peanut butter1 1/2 cups mashed banana2 teaspoons vanilla Makes about four dozen pieces.Preheat oven to 325 degrees. Place dry ingredients in large bowl. Make a well in the center. Blend egg, peanut butter, banana and vanilla together. Add to the dry ingredients, pouring into the well. Using a heavy standing mixer, combine ingredients together, On a floured surface, knead dough briefly, then divide in two equal portions. Form into two equal logs, about 14-by-3 inches. Place logs side-by-side on lightly greased or parchment lined baking sheets. Bake 35 to 40 minutes. Remove from oven and place cookie sheet on cooling rack. Let cool for 10 minutes only. Using firm decisive strokes, cut into -inch slices. Place on baking sheets, leaving biscotti in upright position, allowing a bit of space between. Bake for 20 minutes for softer biscotti or 40 minutes for hard biscotti. Cool. Store in airtight container.