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Holiday Gifts From Your Kitchen
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Festive Gift Packaging
Ways To Add Nutrition To Your Holiday Goodies Nuts - peanuts, pecans, walnuts, almonds, Brazil, filberts, etc. (high in protein and B vitamins and vegetable fat.) Dried fruits - apricots, apples, raisins, dates, peaches, pineapple, banana (high in vitamins and minerals, also, naturally sweet.) Cereals - oatmeal, cracked wheat, barley flakes, or ready-to-eat cereal flakes or squares - not sugar coated (a good source of carbohydrates.) Flour - try whole grain for some or all of flour (it’s higher in vitamins and minerals than white flour.) Sugar - choose recipes lower in sugar (less sweet.) Fat - shortening and margarine (less cholesterol than butter, but contain trans fats.) Fruits - apples, bananas, cherries, cranberries, and pineapple (high in vitamin and minerals.) Vegetables - carrots, zucchini, pumpkin, squash (high in vitamins and minerals.) Peanut Butter - delicious in candy, cookies, breads and cakes (high in protein and B vitamins.) Cheese - cheese balls, dips or just plain cubes (high in protein and calcium.) Source: University of Illinois Extension, Peoria County Go Nuts In Your Holiday Gift-Giving Selecting the perfect holiday gift for a spouse, relative or friend is enough to drive shoppers nuts, but going nuts may actually solve your gift-giving dilemma. Peanuts, pecans, walnuts and pistachios are ideal gifts that are pleasing to the taste buds and the heart, says Lona Sandon, assistant professor of clinical nutrition at UT Southwestern Medical Center at Dallas. “A handful a day of most nuts may lower the risk of heart disease, and nuts are a great source of protein,” she said. “Nuts contain high levels of monounsaturated and polyunsaturated fats, which are known to lower low-density lipoprotein cholesterol – the bad cholesterol – levels in the blood and reduce the risk of heart disease.” Other heart-healthy nuts include almonds and hazelnuts. Source: University of Texas Southwestern Medical Center at Dallas
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Many holidays
have become so commercialized that much of the true meaning of the holiday has been lost.
While it is nice to give money or fancy gifts, no gift is more appreciated than those that
are homemade or hand made. Those are the special gifts that come from the heart and take
extra time and thought. Gifts created in your kitchen are a special way to share a little
of yourself. A food gift from the kitchen need not be elaborate or contain costly ingredients, but it should be a bit out of the ordinary and something the recipient is not likely to make or already have in the pantry. Try to match the gift of food to the food preferences of the person to whom you are giving it. A salad lover, for example, would most likely cherish herb-flavored vinegar; someone who works all day would undoubtedly be thrilled with anything that takes time to make - a loaf of bread or a tray of special cookies. On the other hand, to give a serious dieter sweets would not be a thoughtful gift! When thinking about what you might give as a gift, think about something -
The way the gift is presented can be almost as important as the food itself. In some cases it is nice to use a container that will be a lasting reminder of your thoughtfulness long after the edible in or on it has disappeared. Flea markets and yard sales are great places to shop for these kinds of giveaway containers. Also check your own basement or garage for things you have saved that might be just the right container for your food gift. Here are a few suggestions:
For perishables, always attach a tag with storing and serving instructions. Many holiday foods are high in sugar, fat and calories. A few of these during the holidays will not cause problems for most people, but remember food gifts can also be nutritious. To get away from giving high-fat and high-calorie food gifts, consider some of these ideas: Dried or fresh fruit - It may be possible to put together a delightful fresh fruit basket. Fill it with tangelos, pomegranates, kiwi, pears, grapefruit, oranges, and bananas. Or, if your fresh fruit choices are limited, arrange a variety of dried fruits in a decorative pattern on a glass serving plate. Wrap it tightly in plastic wrap and top it with a colorful ribbon. Pasta, Pasta - The beauty of pasta is that it comes in all shapes, sizes and colors. Try filling a large glass container with a mix of whole-wheat, spinach and tomato pasta. Pair that up with a jar of low-fat pasta sauce, and you have a quick and colorful ready-to-make meal gift. Unsalted snacks - Fill a nice tin with a mix of some favorite unsalted nuts. Herb- or pepper-flavored, low-fat, gourmet crackers make a fine gift in a tin box. Or consider giving an attractive canister filled with unsalted pretzels. Source: University of Illinois Extension, Peoria County CARROT FIG
BREAD 1 cup unbleached all-purpose flour Preheat oven to 325°. Lightly spray and flour (Wondra® works well for this) a 9- x 5-inch loaf pan; set aside. In a large bowl, sift together the flour, baking soda, salt, cinnamon and nutmeg. Stir in the carrots and nuts. In a small saucepan, simmer the figs in the orange juice until the liquid is absorbed and the figs are softened. Set aside to cool. Beat the eggs until foamy. Stir in the apple juice concentrate, oil and vanilla & continue to beat until well mixed. Stir in the softened figs. Mix the fig mixture with the dry ingredients, stirring just enough to blend. Spoon into the prepared pan. Bake for 55 to 65 minutes in the large loaf pan. If using the miniature pans (3 pans, 5-1/2-inch by 3-1/2-inches), bake for 45 to 50 minutes. Cool on a wire rack for 10 minutes, then remove from the pan. Yield: 1 large loaf (14 slices) or 3 miniature loaves. Per large loaf slice: 209 Cal; 10 g Total Fat; 26 g Carb; 34 mg Cholesterol; 151 mg Sodium; 5g Protein. Exchanges: 1 Starch; 1 Fruit; 2 Fat.
MAPLE-DATE
HAZELNUT BREAD 2 cups whole wheat pastry flour Preheat oven to 350°F. Spray a 9- x 5- x 3-inch loaf pan with vegetable cooking spray; set aside. In a mixing bowl, combine the flour with the baking powder, spices, and salt. In another bowl, beat the eggs together with the oil, syrup, juice and lemon rind. Make a well in the center of the flour mixture and pour in the wet mixture. Stir vigorously until thoroughly combined. Stir in the dates, currants, and hazelnuts. Pour into prepared loaf pan. Bake 45 to 50 minutes, or until a knife inserted into the center tests clean. Cool on a rack, then cover tightly with foil to store. Makes 14 (1-Slice) Servings. Per Slice:199 Cal; 8 g Total Fat; 31 g Carb; 34 mg Cholesterol; 107 mg Sodium; 3g Protein. Exchanges: 1-1/2 Starch; 1/2 Fruit; 2 Fat.
ITALIAN
CHOCOLATE NUT COOKIES 1/2 cup (1 stick) margarine, cut into
several pieces Preheat the oven to 350F degrees. Combine the first three ingredients in a saucepan with the 1/2 cup water. Heat slowly, stirring, until the mixture resembles a smooth syrup. Remove from heat and let cool to room temperature. In a large mixing bowl, combine the flour with the baking powder and spices. Make a well in the center and pour in the chocolate syrup. Work together, first with a spoon, then with clean hands, to make a stiff batter. Add the almonds and raisins or currants and work in. Form into balls no larger than 1-inch and arrange on cookie sheets. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a cookie tests clean. Yield: about 4 dozen cookies. Per Cookie: 102 Cal; 4 g Total Fat; 17 g Carb; 00 mg Cholesterol; 43 mg Sodium; 1 g Protein;. Exchanges: 1 Starch; 1 Fat.
SPICED PECANS 1-1/2 Tbsp butter* *Although the recipe calls for butter, only a very small amount per serving is used; some of the fat is blotted away when the nuts are spread on a paper towel after cooking, as well. Set out a dinner plate covered with a paper towel. In a large skillet, melt the butter over medium heat. Stir in the pumpkin pie spice. Stir in the pecans and cook, stirring, over medium to medium-high heat for 5 minutes, until nuts are sautéed and the flavors are blended. Add the syrup and vanilla and continue to cook, stirring for an additional 1 to 1-1/2 minutes. Transfer the nuts to the plate, spreading them out. Allow to cool Store in a tightly closed container in the refrigerator. Nuts will keep for several weeks. Makes 12 Servings. Per (6 Nut Halves) Serving: 142 Cal; 15 g Total Fat (2 g Sat Fat); 3 g Carb; 4 mg Cholesterol; 15 mg Sodium; 2 g Protein; 2 g Dietary Fiber; 1 g Sugars. Exchanges: 3 Fat.
HOT
CHOCOLATE MIX 6 cups nonfat dry milk powder Combine milk powder, cocoa powder, sugar and cinnamon. Mix well. Store in an airtight container. Before Serving: For one serving, combine 1/3 cup mix with 3/4 cup boiling water in a cup or mug. Stir to dissolve mixture. Makes about 9 Cups or 27 Servings. Per Serving: 98 Cal; <1 g Total Fat; 18 g Carb; 3 mg Cholesterol; 85 mg Sodium; 6 g Protein; 1 g Fiber; 14 g Sugars. Exchanges: 1/2 Starch; 1/2 Nonfat Milk.
SPICED
FRUIT COMPOTE 1 (16-ounce) can apricot halves in
extra-light syrup Drain fruit, reserving syrup for other uses. Cut apricot halves in half. Combine fruit in an 8- x 12-inch baking dish. Combine orange juice and remaining ingredients in a saucepan; bring to a boil, reduce heat, and simmer 2 minutes. Pour over fruit. Bake at 350°F for 30 minutes. Cool. Cover and chill for 8 hours. Remove cinnamon stick and cloves before serving. Serve warm or cold. Makes 8 Servings. Per (1-Cup) Serving: 176 Cal; <1 g Total Fat; 46 g Carb; 00 mg Cholesterol; 13 mg Sodium; 1 g Protein. Exchanges: 1/2 Starch; 2-1/2 Fruit.
WHOLE
WHEAT SCONES 3/4 cup all-purpose flour *For variety, use fruit-flavored yogurt instead of plain. Preheat oven to 400°F. Mix flours, baking powder, baking soda, and salt in mixing bowl. Cut in margarine with pastry blender until mixture resembles oatmeal. Add egg and yogurt; mix with fork just until dough comes together. Turn dough out onto floured surface and knead gently about 8 turns. Roll or pat dough 1-inch thick. Cut out scones, using 1-1/2 inch round cutter. Place 1/2-inch apart on baking sheets sprayed with vegetable cooking spray. Bake scones until puffed and golden brown, 12 to 15 minutes. Transfer to rack and let cool several minutes. Cut open scones and serve with topping of choice. Makes 8 Scones. Tip: To reheat frozen scones, wrap in aluminum foil; heat in a 350°F oven for about 10 minutes or until hot. Per Scone: 137 Cal; 5 g Total Fat; 19 g Carb; 36 mg Cholesterol; 160 mg Sodium; 5 g Protein. Exchanges: 1 Starch; 1 Fat.
NO BAKE
SUGAR PLUMS 1/2 cup dried apricots In a food processor or by hand, finely chop apricots, pecans, figs or dates, raisins and coconut. Add liqueur or orange juice and almond flavoring. Stir until well blended. Roll into 36 balls, about 1-inch, by placing a small amount of the mixture between the palms of your hands. Roll each ball in granulated sugar. Layer in an airtight container, placing waxed paper or plastic wrap between each layer to prevent sticking. Store in the refrigerator until ready to serve. Serve on a glass plate lined with a paper doily. Yield: 36 cookies. Per Cookie: 33 Cal; 1gm Fat; 5gm Carb; 00mg Cholesterol; 1mg Sodium. Exchanges: 1 Fat; 1/4 Fruit.
ANISE
SEED CUT-OUTS 1-1/2 cups unbleached, all-purpose flour In a large bowl, stir together flour, cinnamon, anise and salt. In a blender or food processor, purée the dates and 3 tablespoons apple juice concentrate. Blend in the margarine. Blend in the egg and lemon rind, just stirring to blend. Form into a ball, adding more flour if the mixture is too sticky. If necessary, chill the dough until it is firm enough to roll. Preheat oven to 375ºF. Lightly spray 2 cookie sheets with nonstick vegetable cooking spray. Roll out dough to a thickness of 1/8-inch on a lightly floured board. Cut into fancy shapes. Place on the cookie sheets and brush with an egg wash made by beating the remaining egg with 1 tsp apple juice concentrate. Bake cookies for 10 to 15 minutes. Let cookies cool briefly before removing to wire racks to cool completely. Makes 36 Cookies. Per Cookie: 47 Cal; 2 g Total Fat; 7 g Carb; 13 mg Cholesterol; 38 mg Sodium. Exchanges: 1/2 Starch; 1/2 Fat.
DATE-SUGAR
COOKIES 3/4 cup sugar Preheat oven to 350°F. Coat cookie sheets with nonstick vegetable cooking spray; set aside. Beat sugar and margarine at medium speed of an electric mixer until fluffy (about 3 minutes). Add vanilla and egg; beat well. Combine flour, cornmeal, and baking soda, stirring well. Add to margarine mixture, beating well. Stir in pecans and dates. Drop dough by level tablespoonfuls onto cooking sheets coated with cooking spray. Bake at 350°F for 10 minutes; cool on cookie sheets 2 minutes. Remove from cookie sheets; cool on wire racks. Yield: 2-1/2 dozen (30) Cookies. Per Cookie: 72 Cal; 3 g Total Fat (<1/2 g Sat Fat); 11 g Carb; 7 mg Cholesterol; 41 mg Sodium; 1 g Protein. Exchanges: 1 Carb; 1/2 Fat.
MINT-CHOCOLATE
TRUFFLES 1/3 cup mint-flavored semisweet chocolate
morsels Place 1/3 cup chocolate morsels in a glass bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth; cool. Add cream cheese to melted chocolate, beating at medium speed of an electric mixer until smooth; add powdered sugar, beating until well blended. Press mixture into a 6-inch square on plastic wrap; cover with additional plastic wrap. Chill at least 1 hour. Remove top sheet of plastic wrap; slice mixture into 48 squares. Roll each square into a ball; place on wax paper. Roll truffles in cocoa. Place 1/4 cup chocolate morsels in a heavy-duty, zip-top plastic bag; microwave at HIGH 1 minute or until soft. Knead bag until smooth. Snip a tiny hole in one corner of bag; drizzle chocolate over balls rolled in cocoa. Serve at room temperature. Yield: 4 dozen (48) truffles. Per Truffle: 57 Cal; 1 g Total Fat (0.8 g Sat Fat); 11 g Carb; 2 mg Cholesterol; 10 mg Sodium; <1 g Protein. Exchanges: 1 Starch.
MARZIPAN
CANDY 1 (6-ounce) package blanched, slivered
almonds In a food processor, process the almonds until very finely ground. Turn off the machine and add the Splenda®, egg substitute, almond extract, and lemon juice. Process until the mixture forms a ball, or is well combined. Transfer to a 1-quart or similar microwave-safe shallow casserole or plastic container. Press the marzipan into place. Cover with wax paper and microwave about 4 minutes at 30 percent power, until firm but not dry. Cool. With a sharp knife, cut into 30 squares. Store tightly covered in the refrigerator. Marzipan will keep for up to 10 days. Makes 30 Servings. Per (1-Piece) Serving: 38 Cal; 3 g Total Fat (00 g Sat Fat); 2 g Carb; 00 mg Cholesterol; 3 mg Sodium; 1 g Dietary Fiber; 1 g Protein; 1 g Sugars. Exchanges: 1 Fat.
LINZERTORTE
HOLIDAY MUFFINS 2 cups all-purpose flour Preheat oven to 400ºF. Spray coat twelve 3- x 1-1/4-inch (3.5 to 4-ounce) muffin cup tins. In a large bowl, stir together flour, baking powder, salt, cinnamon and cloves. In another bowl, cream sugars with butter until light and fluffy; beat in egg whites, lemon peel, and vanilla. Stir in milk. Make a well in center of dry ingredients; add butter mixture and stir just enough to combine. Stir in hazelnuts. Spoon half of batter into prepared muffin cups. Place 1 teaspoon jam in center of each portion of batter; do not let jam touch sides of muffin cups. Spoon remaining batter into cups over jam; bake 15 to 20 minutes, or until lightly browned. Remove muffin tin or tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm, or cool completely and store in an airtight container at room temperature. Makes 12 Muffins. Per Muffin: 227 Cal; 9 g Total Fat; 34 g Carb; 2 mg Cholesterol; 244 mg Sodium; 4 g Protein. Exchanges: 2 Starch; 2 Fat.
CHRISTMAS
BREAD Dry Ingredients: 3 cups unbleached flour Wet Ingredients: 1/4 cup honey Preheat oven to 350ºF. Spray a large loaf pan, 9- x5- x 3-inch, with vegetable spray. Mix together the dry ingredients. Combine honey, eggs, banana, orange juice, and vanilla in a blender. Process until smooth. Add to the dried fruits. Combine wet and dry ingredients, mixing well. Spoon into prepared loaf pan. Bake for about 1 hour. Let the bread cool for 10 minutes before removing it from the pan. Yield: 16 Slices. Per Slice: 172 Cal; 2 g Total Fat; 36 g Carb; 45 mg Cholesterol; 175 mg Sodium; 1 g Fiber; 5 g Protein. Exchanges: 1 Starch; 1 Fruit.
CRANBERRY
WINE VINEGAR 1 cup white vinegar Combine first 4 ingredients in a pint-size jar; cover tightly and shake vigorously. Chill at least 8 hours. Place rosemary sprigs in vinegar mixture, if desired. Use in salad dressings or vinaigrettes. Yield: 2 cups. Tip: Imaginative packaging of food gifts doesn't have to be elaborate or expensive. For example, you can pour sauces or vinegars into a syrup pitcher, an interesting cruet, or an unusual shaped jar. Cover the container with holiday fabric, wax paper, or plastic wrap, and secure with ribbon or a strip of gold elastic. Per (2 Tbsp) Serving: 6 Cal; 00 g Total
Fat; 1 g Carb;
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