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Gifts from Home for the Holidays

Martha White®Nashville, TN – If it’s truly better to give than to receive, why not give special gifts from your kitchen this holiday season? Delight family and friends with homemade treats that are frugal and festive. All dressed up in pretty packaging, these home-baked treats are certain to deliver holiday cheer.

“Take a break from the hustle and bustle of holiday shopping and spend a day in your cozy kitchen making home-baked gifts, like little loaves of Chocolate Hazelnut Fruit Bread,” said Martha White® baking expert Linda Carman. “To make your gift even more meaningful, consider pairing the mini loaves with a wooden cutting board, spreader and a small butter crock filled with a homemade spread that’s delicious and easy to make.”

Praline Tea Cakes, Almond Berry Crisps and Chocolate Hazelnut Fruit Bread.
Praline Tea Cakes, Almond Berry Crisps and Chocolate Hazelnut Fruit Bread.

Orange Butter adds zing to the bread and Chocolate Hazelnut Spread adds decadence, making sure to please the palates of all your friends and family members.

Another homemade gift idea from your kitchen is Praline Tea Cakes. Tea cakes come in a variety of shapes and sizes, but this Southern version bakes into beautiful mini muffin-sized cakes, rich with brown sugar and pecans. Pair them with a gift of seasonal tea and teacup.

Almond Berry Crisps are easy to make with a package of Martha White Strawberry Flavored Muffin Mix. They are the perfect gift for teachers and co-workers, especially when wrapped in a decorative tin or box.

For more holiday recipes, go to www.marthawhite.com and click on recipes.

Chocolate Hazelnut Fruit Bread

Chocolate Hazelnut Fruit Bread

Bread

Crisco® Original No-Stick Cooking Spray
2 (7.4 oz.) packages Martha White® Chocolate Chip Muffin Mix
1/2 cup sour cream
3/4 cup milk
1 teaspoon vanilla extract
3/4 cup mashed ripe banana (about 2 large)
1 cup fresh cranberries, coarsely chopped
3/4 cup chopped hazelnuts

Orange Butter and/or Chocolate Hazelnut Spread, optional (below)

1. HEAT oven to 350°F. Spray bottoms only of four 6 x 3 1/2-inch foil loaf pans with no-stick cooking spray. Stir together all bread ingredients in large bowl until well blended. Divide batter among prepared pans.

2. BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove and cool completely on wire rack. Wrap and store in refrigerator. Serve with Orange Butter or Chocolate Hazelnut Spread, if desired.

Makes 4 small loaves

Orange Butter: Beat 1/2 cup softened butter in small bowl with electric mixer at medium speed until light and fluffy. Beat in 1 teaspoon grated orange peel and 1 tablespoon orange juice. Store in refrigerator. Bring to room temperature before serving. Makes 3/4 cup.

Chocolate Hazelnut Spread: Grind 1 1/2 cups toasted hazelnuts and 1/4 teaspoon salt in food processor until very fine and getting creamy. Add 1/2 cup powdered sugar and 1/2 cup semi-sweet chocolate chips, melted. Pulse until blended. Store in refrigerator. Bring to room temperature before serving. Makes 1 cup.

Praline Tea Cakes

Praline Tea Cakes

Crisco® Original No-Stick Cooking Spray
1/2 cup butter
1 cup plus 2 tablespoons firmly packed light brown sugar
1/4 teaspoon salt
1 large egg
1 1/4 cup Martha White® All-Purpose Flour
1 teaspoon vanilla extract
3/4 cup chopped pecans
Powdered sugar, optional

1. HEAT oven to 350°F. Spray 2 mini-muffin pans with no-stick cooking spray. (Do not use paper liners.) Melt butter in medium saucepan over low heat. Remove from heat. Stir in brown sugar, salt, egg, flour and vanilla until well blended. Stir in pecans.

2. FILL muffin cups about 2/3 full. Bake 12 to 15 minutes or until golden brown. Cool 10 minutes. Loosen edges with thin, sharp knife. Place on rack to cool completely. Sift powdered sugar over tea cakes, if desired.

Makes 24 tea cakes

Almond Berry Crisps

Almond Berry Crisps

Crisco® Original No-Stick Cooking Spray
1 (7 oz.) package Martha White® Strawberry Flavored Muffin Mix
3 tablespoons granulated sugar
1/4 cup butter, melted
2 tablespoons milk
1/4 teaspoon almond extract
1/3 cup sliced almonds

1. HEAT oven to 350°F. Spray 9 x 13-inch baking pan with no-stick cooking spray. Stir together muffin mix, sugar, butter, milk and almond extract in medium bowl until well blended. Pat dough into prepared pan with rubber scraper making a thin, even layer. Pierce dough all over with a fork. Sprinkle with almonds.

2. BAKE 14 to 18 minutes or until medium to dark brown. Cool on wire rack for 15 minutes. Cut with thin sharp knife into approximately 1 x 3-inch rectangles. Cool completely.

Makes 24 cookies


Crisco is a trademark of The J.M. Smucker Company.

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