446892 Tue Oct 02 09:31:26 -0700 2007 113 31 Home Cooking 0 2996198 I've decided to make treat boxes for all of my coworkers this holiday season. I read the posts about packaging, but does anyone have any suggestions for delicious treats to put in the boxes (something beyond sugar cookies)? This sounds crazy, but am making treat boxes for 180ish. So, am going to try and spend Thanksgiving holiday weekend in the kitchen to get everyone's boxes out to them on the following Monday. Any recipes/ideas for candies, bonbons, yummy treats are appreciated! Tue Oct 02 09:31:26 -0700 2007 103183 shelbyeileen 1 2997223 I started testing recipes for me holiday baskest this weekend. Currently, I plan to make all of the foloowing before Thanksgiving and decide which I want to include: Fudge Mini bundt cakes (7-Up cake) Mini gingerbread muffins Homeade oatmeal cream pies Pecan bars chocolate coated toffee 7-layer bars World Peace cookies Tue Oct 02 13:15:12 -0700 2007 2996198 95754 Honey Bee 2 2997303 Sounds like a great basket! What are World Peace cookies? Tue Oct 02 13:32:29 -0700 2007 2997223 103183 shelbyeileen 3 2997376 http://www.chowhound.com/topics/440281 A delicous chocolate cookie..mmm. Tue Oct 02 13:47:27 -0700 2007 2997303 95754 Honey Bee 1 2997267 chocolate peppermint bark - YUM - so easy to make and so much less expensive than buying it at William Sonoma. Just melt some good quality dark chocolate and spread it on a jelly roll pan. Wait for it to harden and then melt some white chocolate and pour it over the first layer. Then, crush up some soft peppermint (I get King Leo candies by the tub at Costoc - $5.99 for 500) and distribute it over the white chocolate layer (wait until that layer is a little cool but still a little soft so that the colors don't run) Then break it into chunks and either bag or box it. Fabulous and minimum work! Tue Oct 02 13:24:05 -0700 2007 2996198 114762 divamon 1 2997353 Candied citrus peel. Tue Oct 02 13:42:48 -0700 2007 2996198 11995 pikawicca 1 2997359 Spiced or candied nuts. Tue Oct 02 13:43:39 -0700 2007 2996198 131525 LisaRene 1 2997367 Here's a great thread on everyone's favorite Christmas cookies: http://www.chowhound.com/topics/335732 Tue Oct 02 13:45:17 -0700 2007 2996198 12813 Katie Nell 1 2997414 I plan on making mendiants for coworkers with whom I'm not particularly close, but to whom I still want to give something. Simple and charming. I might include a little note as well as to the origins of the name. http://chocolateandzucchini.com/archives/2003/12/mendiants.php Tue Oct 02 13:58:00 -0700 2007 2996198 10604 jacinthe 1 3008513 Thanks everyone for the great suggestions...any more out there? Fri Oct 05 12:45:47 -0700 2007 2996198 103183 shelbyeileen 2 3016140 Chocolate Decadence cookies by Alice Medrich, are to die for!!!! Just put it in search, and the recipe will come up. Nothing wrong with her Best Cocoa Brownies either.....I just made them for my grandkids and they loved them. I didn't add nuts as kids don't seem to like them, but if it was for me I would. Mon Oct 08 17:02:40 -0700 2007 3008513 115579 Mother of four 1 3008590 i have an amazing recipe for almond buttercrunch that i got from a woman i used to work with... if you're interested, let me know and i will post the recipe. it's basically toffee with toasted almonds, covered in dark chocolate and then rolled in more almonds... to die for!!! Fri Oct 05 13:07:25 -0700 2007 2996198 63462 missfunkysoul 2 3008913 I would like this one if you don't mind! It sounds addicting! Fri Oct 05 14:42:29 -0700 2007 3008590 12813 Katie Nell 3 3009029 Almond Butter Crunch 2 sticks butter 1 1/2 cups white sugar 3 tablespoons corn syrup 3 tablespoons water 1 1/2 cups chopped toasted almonds (toast @ 375 for 10min) 8oz chocolate (i like semi-sweet or dark) Heat butter, sugar, corn syrup + water in a heavy saucepan over medium heat. Stir continuously until temperature reaches 300 degrees. Stir in 1 cup of the almonds + immediately spread in a buttered 13"x9" pan + let cool. Turn out on to wax paper. Melt chocolate in microwave on high for 1min, stir + nuke 1min more. Spread 1/2 the chocolate on one side + sprinkle with 1/2 the remaining almonds, flip over (carefully!), repeat on the other side, let chocolate set + break into pieces. your coworkers will be like putty in your hands after this ;) Fri Oct 05 15:24:26 -0700 2007 3008913 63462 missfunkysoul 4 3009075 Thank you- it sounds excellent! Fri Oct 05 15:38:22 -0700 2007 3009029 12813 Katie Nell 4 3016759 Can someone describe butter crunch to me? Is it different than peanut brittle or toffee? Mon Oct 08 21:07:09 -0700 2007 3009029 50431 chef chicklet 5 3017320 it's just toffee w/nuts, coated in chocolate and rolled in nuts. Tue Oct 09 06:43:09 -0700 2007 3016759 63462 missfunkysoul 6 3031715 mmmm!!! Sat Oct 13 12:08:30 -0700 2007 3017320 50431 chef chicklet 4 3033358 Is this like homemade Almond Roca? Sun Oct 14 11:06:20 -0700 2007 3009029 107491 dinner belle 5 3041511 Yes. Tue Oct 16 21:45:02 -0700 2007 3033358 10245 oakjoan 4 3127740 missfunky-can you tell me approx. how much one recipe produces (enough for maybe 10 gifts?) Thanks for the great idea! Thu Nov 15 10:27:50 -0800 2007 3009029 27021 Augusta 2 3012415 Thanks!! That sounds great! Sun Oct 07 11:50:20 -0700 2007 3008590 103183 shelbyeileen 2 3015177 I've made almond toffee for the holidays and it's become a family staple. Mon Oct 08 12:32:15 -0700 2007 3008590 60923 MobyRichard 2 3118987 missfunky I would love to see that recipe. It sounds like just the thing to make my dad for Christmas this year.... Mon Nov 12 17:17:02 -0800 2007 3008590 142485 yummy67 1 3008618 Chocolate-dipped pretzel sticks rolled in crushed nuts. Peanut brittle, but made with one or more different nuts. I didn't like the pecans so well in there, but almonds, walnuts, and cashews all work well. Dried fruit slices dipped in chocolate. World's easiest candies: Mini-Rolos, set on top of mini pretzels, stick in a warm oven until the Rolos get a bit mooshy, pull out and squish top down with a nut half. Fri Oct 05 13:16:02 -0700 2007 2996198 50613 weezycom 2 3011101 pretzel sticks: I use the "rods" and dip first in melted and slightly thinned caramel candies. When set, dip in melted choc and top with nuts. Salt and Sweet heaven. People go nuts for these. Sat Oct 06 15:48:36 -0700 2007 3008618 11234 toodie jane 2 3113631 what did you use to thin the caramels? How far in advance can you make them? Sat Nov 10 16:46:43 -0800 2007 3008618 141941 Grannie Lu 2 3124173 to play off your Rolo idea, we do the same thing with hersey kisses and red and green M and M's. If you have kids, it's easy for them to help with these. Wed Nov 14 08:30:47 -0800 2007 3008618 82777 egbluesuede 1 3009391 biscotti and chocolate dipped spoons for coffee. Fri Oct 05 17:45:37 -0700 2007 2996198 39874 chowser 1 3009919 Aside from mini-loaves of Gramercy Tavern Gingerbread, my largest hit last year was little ribbon-tied cellophane wrapped bags of "Streusel." Everyone said the same thing--This is my favorite part... Cake is a vehicle for streusel! I eliminated the middle man :-) Sat Oct 06 00:26:09 -0700 2007 2996198 15572 Emme 2 3010726 I love this gingerbread. What size mini loaves do you use? How many loaves does one recipe make and do you adjust the temp? I made this last year and would love to give mini loaves as a gift this year. Sat Oct 06 12:05:11 -0700 2007 3009919 11227 nissenpa 3 3010736 I just make the traditional mini-loaf disposable pan size available at the market... I usually also make multiple batches at once, but I'd estimate that 1 batch makes about 4 to 4 1/2 loaves... Hope that helps. Sat Oct 06 12:13:04 -0700 2007 3010726 15572 Emme 4 3012391 It does---thanks! Sun Oct 07 11:32:53 -0700 2007 3010736 11227 nissenpa 1 3009926 My standby's are always pistachio brittle, mini pecan pie muffins, mini pumpkin applesauce muffins, and pretzels dipped in a really nice chocolate. I fancy it up with drizzles of white chocolate or nuts. The chocolate makes a huge difference and people rave.... Sat Oct 06 00:35:36 -0700 2007 2996198 118114 Mattkn 2 3010045 Ooh, could you share the recipe for mini pecan pie muffins please? It's a muffin, not a pie -hmm, sounds interesting! The pistachio brittle sounds so good too, I'd love a recipe too, but if it's too much trouble just the muffin recipe - thanks! Sat Oct 06 05:45:58 -0700 2007 3009926 20128 morebubbles 3 3010083 Sure thing...I've got my kitchen packed up right now and I'm out of town....give me a few days and I'll post for you. Sat Oct 06 06:22:09 -0700 2007 3010045 118114 Mattkn 4 3015656 No problem, Mattkn, I'll wait! Thanks. Mon Oct 08 14:28:11 -0700 2007 3010083 20128 morebubbles 1 3010707 Ummm... fleur de sel toffee, marshmallows, brownies with peanut butter frosting. I'm actually thinking of doing savoury pickles this year. A bit sugared out... Sat Oct 06 11:51:42 -0700 2007 2996198 10431 Gooseberry 1 3010753 One of my favorite cookie recipes is a lemon sugar cookie, rolled around a hershey's kiss, then baked. I'll see if I can find my actual recipe. That was a family fave! Sat Oct 06 12:23:24 -0700 2007 2996198 115445 SweetPea914 2 3013797 Do you have the recipe? Those sound great! Mon Oct 08 06:12:08 -0700 2007 3010753 103183 shelbyeileen 1 3011192 I made a recipe for Martha stewart Rum balls and they were a huge hit. If you're interested, say so and I'll try rephrasing the recipe. They were to die for and totally easy. Baking involved. Sat Oct 06 16:55:51 -0700 2007 2996198 118582 maisonbistro 2 3011220 I'm interested! Sat Oct 06 17:23:47 -0700 2007 3011192 118114 Mattkn 3 3011275 Warning- HIGHLY ADDICTIVE. I also add about 1/2 cup golden raisins - remind me of the rum balls I had as a little girl from the hungarian pastry shop down the street from my grandfather's house. Some people make them with candied fruit peels, but I'm not a big fan of those. Enjoy!! http://www.cs.princeton.edu/~awklein/recipes/perl/gen_rcp.pl?/u/awklein/public_html/recipes/rumballs.rcp Sat Oct 06 17:56:59 -0700 2007 3011220 118582 maisonbistro 1 3011874 I make cookies and candies for my holiday boxes. The cookies rotate but the ones that repeat are: lemon stars, apricot foldovers, champagnbrod (a Danish butter cookie with apricot jam filling) and craisin pistachio biscotti. The candies are: almond buttercrunch, white chocolate craisin pistachio bark, fruit rinds-lemon, orange and grapefruit and huge amounts of caramel corn. The caramel corn we bag for the teachers at the school where my husband works. The rest I make for 40-50 people. For a smaller group of people I also make bar nuts. Sun Oct 07 06:23:24 -0700 2007 2996198 11076 AGM_Cape_Cod 2 3016763 Lemon stars, and the Champagnbrod butter cookie, wow! I am deep in my Holiday project right now! May I have the recipes for these two delightfully sounding cookies please? Mon Oct 08 21:09:35 -0700 2007 3011874 50431 chef chicklet 3 3016894 AGM_Cape_Cod's lemon stars are indeed wonderful! I still have this recipe bookmarked from last year's thread (where I was the one who begged for it). http://www.chowhound.com/topics/281376#1497303 Anne Mon Oct 08 22:35:28 -0700 2007 3016763 12541 AnneInMpls 4 3017326 Thanks! These sound really good to me! Tue Oct 09 06:45:02 -0700 2007 3016894 50431 chef chicklet 1 3013976 Lebkuchen would be a good choice, and you'd even be able to fulfill the requirement of leaving them in a tin for two weeks before serving. My recipe calls for a cup of chopped blanched almonds, 1/3 cup of candied orange peel, the finely grated rind of a half lemon, the crushed seeds of three cardamom pods, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground cloves, 2 eggs, 3/4 cup brown sugar, 1 1/4 c flour, and 1/2 tsp baking powder. Caution: bake on parchment paper and allow to cool for a few minutes before detaching them. Traditionally, they are baked on rice paper, but I don't know where to get this (Chinatown?) Mon Oct 08 07:32:10 -0700 2007 2996198 42728 Amanita 2 3014193 no fat of any klind? (my recipe calls for butter) Mon Oct 08 08:41:19 -0700 2007 3013976 11234 toodie jane 1 3014019 Homemade individually wrapped caramels and toffee. Mon Oct 08 07:47:37 -0700 2007 2996198 123116 Judy Loves Entertaining 1 3014216 english toffee--makes about 4 # per recipe http://www.chowhound.com/topics/328087 Mon Oct 08 08:46:45 -0700 2007 2996198 11234 toodie jane 1 3015094 Hi shelbyeileen, I thought you might be interested in these sugar cookies before you toss the idea aside. I'm doing the same thing, and making sweets, chocolates, caramels, and I've gotten so many good ideas from everyone. But I made these last week and I got really good feedback from everyone about how they were so good and just the right size. take a look http://flickr.com/photos/7220939@N03/1485884762/ Mon Oct 08 12:13:15 -0700 2007 2996198 50431 chef chicklet 2 3017258 Chef thanks for the suggestion, but I make a lot of cookie cutter shaped crackers for my little one and am cuttered out. Tue Oct 09 06:17:47 -0700 2007 3015094 103183 shelbyeileen 3 3017331 gotcha! Tue Oct 09 06:46:00 -0700 2007 3017258 50431 chef chicklet 1 3015344 Not a recipe, but a suggestion. Stay away from anything that you have to roll out and/or use cookie cutters on. With the amount that you are aiming for, those will take forever! Several years ago, I went to a friend's house to help her with cookies that she was giving as gifts to co-workers. That girl was ready to kill herself before she was even a quarter of the way done! She did sugar cookies with sprinkles. Has not done anything like it since and will never again. Stick with bars and many of the other options that people have suggested. They are great! Mon Oct 08 13:14:29 -0700 2007 2996198 12400 WildSwede 2 3015710 It's a little different from the other suggestions, but a small bag of scone mix (just mix all the dry ingredients) and then include the recipe. Also, I get the pretzel grids, put a Hershey's Kiss on them and microwave until soft, then press an M&M into them. Very tasty. One question for you, ShelbyEileen, what are using to package everything? Mon Oct 08 14:45:17 -0700 2007 3015344 86642 MaryDC 3 3015830 I did the scone-thing last year and it went over famously! Great suggestion! Mon Oct 08 15:22:35 -0700 2007 3015710 12400 WildSwede 3 3017255 MaryDC am thinking that I'm going to use smallish 1/2# and 1# candy boxes for packaging. Tue Oct 09 06:16:38 -0700 2007 3015710 103183 shelbyeileen 3 3041518 My cousin's daughter gave us all Cowboy Cookie ingredients and a recipe a couple of years ago. At first I thought it was dumb, but I finally made them and they were great. It also looked nice since she put the ingredients in layers in a big glass jar. Tue Oct 16 21:48:17 -0700 2007 3015710 10245 oakjoan 2 3016773 I hear you. She is making I think she said 180 packages. These are a tad bit time consuming, but they are great gifts in little bags, not too sweet, and tiny. Maybe for someone else! Mon Oct 08 21:12:25 -0700 2007 3015344 50431 chef chicklet 1 3016012 I made italian theme baskets a couple year ago, and they were a big hit - I made limoncello (started in Oct), homemade biscotti and tarelli (the tarelli recipe from the Artisan Bread Baking cookbook, made a week before distributing the baskets), herbed olive oil, and dipping spices (found the recipe on the web). Last year, I went a lot easier - I canned applesauce, made salt caramels and granola, and marinated maraschino cherry in godiva chocolate liquor (these are so yummy!!! Mon Oct 08 16:19:59 -0700 2007 2996198 124908 jeanmarieok 2 3016775 What did you use for the bottles for your limoncello? I have a great recipe but am looking for smallish but stylishly cute bottles. Does that make sense? Mon Oct 08 21:14:03 -0700 2007 3016012 50431 chef chicklet 3 3017447 I used glass bottles I bought at Michael's one year (the 'bumpy' glass kind for olive oil/vinegar) with corks. The last two years I have used old bottles from yard sales - interesting clear bottles, at the most a dollar a piece. Tue Oct 09 07:26:22 -0700 2007 3016775 124908 jeanmarieok 4 3020394 Would love to have the recipes for the limoncello, is it real lemony Tue Oct 09 21:14:51 -0700 2007 3017447 62097 paprkutr 4 3050824 I gave out limoncello a few years ago, and I got bottles from the Container Store and decorated them with little labels and ribbon. Fri Oct 19 14:29:50 -0700 2007 3017447 13525 JasmineG 3 3047148 I just bought a bunch of bottles for a homemade vermouth project online--if you google you can find places that are selling bottles for like .30 a piece, and even with shipping they're pretty reasonable. FYI. Thu Oct 18 12:49:19 -0700 2007 3016775 63055 auds 1 3016779 Preserved lemons. I want so badly to make these for my, ok I hate this word "foodie" friends. But I want to do something like that for special gifts. Oh and a really special request. Can all you SO Talented people take pictures of your treasures, it really helps me (such a visual person) but really would love to see all your efforts! Mon Oct 08 21:16:50 -0700 2007 2996198 50431 chef chicklet 2 3016902 Chef Chicklet, you can make preserved lemons for me! This is just the kind of thing that I never get around to making for myself, and you can't buy good preserved lemons for love nor money. You could add a jar of olive tapenade or a red-pepper relish for a great Mediterranean-themed gift. I'd like two, please! Anne Mon Oct 08 22:38:39 -0700 2007 3016779 12541 AnneInMpls 3 3017514 Wouldn't that be a picture! Fabulous color as a gift. I'd happily make it for you! And some hearty homemade breads or crackers, I'm with you, I'd rather have this than jewelry! Just tie the jars around my neck and call me happy! Tue Oct 09 07:43:05 -0700 2007 3016902 50431 chef chicklet 3 3031724 Oh it gets better than I could of imagined. In going through some of my "magazines and cutout special recipes" I came across an interesting recipe for Preserved Kumquats" it is done very much the same as the lemons with salt. I saw star anise, and perhaps cinnamon sticks in the cute little locked down jam jar. Me, I don't know what they taste like, anyone???? Sat Oct 13 12:14:03 -0700 2007 3016902 50431 chef chicklet 4 3031818 Do you mean kumquats? I don't know how they taste preserved, I'm sure quite good. I have eaten a couple of them raw, just like that, out of curiousity, they have an intense 'concentrated orange' flavor... Try em! Could you share the preserved kumquat recipe pl-e-e-ase? I was just thinking about kumquats today, like could they work as a jam... Sat Oct 13 13:00:44 -0700 2007 3031724 20128 morebubbles 5 3032114 Sure give me a day to look it back up, I can do that. Its pretty much salt, kumquats, salt salt, and I think a few other. I wanted to compare it though very much, to the preserved lemon recipe I have. I have lemons that are coming around, and I want to make that too. I had no idea they tasted like orange... hmm. But see what a gorgeous present, I have no idea how to use them do you? I mean the preserved ones? On lamb, chicken little slice, or for cooking? Sat Oct 13 15:41:50 -0700 2007 3031818 50431 chef chicklet 6 3033356 No problem. Preserved as in salty, hadn't thought of that. And I'm sorry, I didn't mean to wirte something that was obvious, just that it's crazy how much concentrated flavor is packed into one of those little things. The preserved lemons, or kumquats, would make a wonderful gift, quite right. Sun Oct 14 11:05:52 -0700 2007 3032114 20128 morebubbles 6 3035205 kumquats have a very sour flesh, but the skins and seeds are sweet! So you get an intense sour rush the first chew or two, then the skin and seed sweet tones come in and the flavor balances out. They are great! Just try to find organically grown ones, as the conventional growers use insecticides and fungicides designed to be absorbed INTO the porous rind! Since kumquats aren't peeled as oranges are before eating, you want to be sure you're not eating sprayed fruit. Mon Oct 15 07:48:04 -0700 2007 3032114 11234 toodie jane 4 3049906 My friend made preserved kumquats last year that tasted very much like Toodie Jane describes. Intense burst of flavor, chewy, sour-sweet. Oddly, I don't recall tasting any salt. And it seems to me that the kumquats were soaked in more of a syrup rather than in a brine. They were gorgeous. Fri Oct 19 10:59:19 -0700 2007 3031724 85422 clepro 5 3050810 Not so odd. Because come to think of it, I'd bet it was candied kumquats she made. My mistake. Fri Oct 19 14:23:41 -0700 2007 3049906 85422 clepro 3 3033611 Preserved Lemons – a tart salty flavor, great on grilled tuna or preserved lemon strips added to pasta. Each time you use the lemons, replenish with oil (cover) and you always have enough for later. Ingredients: 2 Lemons cut into 8 wedges each 2 ½ T kosher salt or coarse salt 1 tsp sugar: mix lightly. Place in a wide mouthed jar with tight fitting lid. Mix in 1//4 C fresh lemon juice, cover tightly and let it stand at room temperature for 1 week, shaking the jar once a day, and turn it upside down each time. Add ½ cup olive oil. Store it in the fridge for 6 months. Add oil to jar as needed, (every time you use the lemons) Will keep for 6 months. Preserved Kumquats- use on grilled chicken, lamb or seafood or salad. Great Middle Eastern and African flavors. Jar that holds 3 ½ to 4 cups Kumquats – 3 cups slit lengthwise Salt -1/2 C kosher salt Sugar 1 T sugar Water 3 T capers For another flavor Star Anise 6 star anise Directions: rinse the kumquats add all to a jar, drain the capers, cover in the airtight jar and freeze 8 hours. Place the jar upside down, 24 hours, user and chill for a month, turn the jar every 2 to 3 days to keep the salt distributed evenly. Makes 3 cups. Kumquat Red Pepper Relish 4 preserved kumquats, with t or 4 capers, chop coarsely discarding the seeds. Drain and chop 1 jar of roasted red peppers. Mix 2 garlic cloves-minced. In a bowl mix kumquats, capers, ground cumin,1/4 tsp red pepper. Serve or cover and chill up to 3 days. Makes ¾ cup. Use on spinach salad. Baby spinach washed and dried. ¼ cup of fresh cilantro, 2 tablespoons Lemon Juice, 1 T olive oil, and ¾ cup of kumquat pepper relish. Sun Oct 14 13:15:07 -0700 2007 3016902 50431 chef chicklet 4 3034918 kumquat with capers! This looks fantastic. Thank you Mon Oct 15 05:50:46 -0700 2007 3033611 20128 morebubbles 2 3017357 Hi, Chef Chicklet! Would you share your limoncello recipe and your preserved lemons recipe? I'd better get busy on holiday preparations. Thanks! Tue Oct 09 06:56:27 -0700 2007 3016779 93384 cookingschool 3 3017549 Yes! Mind you I got this from my dear Italian friends. The family had traveled a few years ago back to their village and got their family recipe. After a dinner of homemade zuchinni ravioli (the most tender), and other delightful dishes, they brought out the limoncello for the finale. It was in this gorgeous thin bottle (OOOOh how I wanted that bottle!) It was icy cold, they poured the limoncello into these tiny beautiful appertif glasses and we drank it all. I felt so honored and at the end of the evening they gave me the recipe all written out. What a night. I fell in love with Limoncello that night. Tue Oct 09 07:50:01 -0700 2007 3017357 50431 chef chicklet 3 3018054 of course I am having a problem finding it. I was copying it for a friend last time I had it out. Shoot. It's here just give me a few hours! Tue Oct 09 10:07:46 -0700 2007 3017357 50431 chef chicklet 4 3018855 Found it! Limoncello 7 Thick skinned lemons – cleaned 1 Bottle of Vodka 2 ¼ Cups sugar 2 1/4 Cups of water Wash lemons in hot water first. Remove the peel with a vegetable peeler, remove all but the white pith, scrape with a knife and put the peels into a 2 QT jar.Add ½ of the vodka and stir. Cover the jar and date it, store it in a dark cabinet room temperature. After 40 days, take out the Vodka Lemon mixture. In a sauce pan set over high heat, stir the sugar and water together and boil for 5 minutes. Let the syrup cool completely in the pan, 10 minuttes. Add the syrup to the Vodka-lemon mixture along with he other jar and note the finish date. Return it to the cabinet for 40 days. At day 80 remove the Limoncello from the cabinet. Strain the mixture, discard the peel. Pour into clean unused bottles with caps or decorative corked bottles. Store the bottles in the pantry, store one in the freezer until ready to use. Makes approx. 1.5 Quarts For the holidays start no later than 9/1 Tue Oct 09 13:04:39 -0700 2007 3018054 50431 chef chicklet 5 3019015 Thanks! This looks wonderful. I think I'll do some lemoncello for springtime gifts. (Or I could give it out in December with a "Don't Drink Until..." tag!) Anne Tue Oct 09 13:41:33 -0700 2007 3018855 12541 AnneInMpls 6 3019167 I know we should of been making this in September at least, I totally forgot. I drank this Limoncello and it was delicious. I can tell you that it a perfect almost dessert ending to an Italian meal. So much fun, they even had opera on in the background. Something they love and listen to anyway everyday. I was so appreciative of the whole dining experience and after the dinner they showed us pictures of exactly where their little family village is. And of course everyone came to see them since they are related to the like the whole town! So cool. .. So annInMpls, when you make this do me a favor, think of them and raise your glass! Also wanted to add that its probably a good idea to use a fairly decent vodka, maybe not Grey Goose but Kettle One or such. Tue Oct 09 14:21:32 -0700 2007 3019015 50431 chef chicklet 5 3019365 Thanks so much! Just to clarify....after you add the simple syrup to the vodka lemon mixture, which has been sitting for 40 days, you say to add it to the mixture along with the other jar. Do you mean that you add the other half of the bottle of vodka? Well, here goes for Easter..... Thank you again, for the recipe! Tue Oct 09 15:24:07 -0700 2007 3018855 93384 cookingschool 6 3033637 yes I reread the recipe, that is what is saying. So you only use half the first 40 days. Not the syrup. All that happens in the beginning... Sun Oct 14 13:31:21 -0700 2007 3019365 50431 chef chicklet 5 3019652 Chef Chicklet - do you suppose using some extra lemon peel (maybe use 10-12 lemons?) could make up for a lack of planning on my part? Tue Oct 09 16:44:42 -0700 2007 3018855 24930 kmr 6 3031712 krmr, sorry just saw this today. I don't know about increasing peels for sure. I know that the rule I use in preserves/jams is not to double the batch. There is an additional note on the recipe that says do to double it use 15 lemons. If you get going on this now, you should be close I would go for it, and open one bottle for myself to test and if I had to let them know the date to use then.Lame but it's my plan over here... good luck I hope this is so enjoyable for all! Sat Oct 13 12:06:12 -0700 2007 3019652 50431 chef chicklet 5 3028147 Thanks for sharing this recipe! I will definitely be working on a batch this weekend :) Fri Oct 12 07:56:21 -0700 2007 3018855 103183 shelbyeileen 5 3033443 I know it's not traditional, but how do you suppose it would do with an equal amount of key lime peel instead of lemon? And when you say add the other jar, do you mean the other 1/2 bottle of vodka? (think someone else may have asked already?) Sun Oct 14 11:46:32 -0700 2007 3018855 107491 dinner belle 6 3033639 Gosh, I think that this question came up the night we were drinking it. My friend who made this and the dinner did think it was possible. Limoncello is a regional drink specific to an area, so they might wince a bit. But why not try it. I bet it would make a killer key lime pie! Yes add the other half of the vodka, that is what the recipe reads. Well I hope all of you make this, it will be fun to see the results. I tasted some awesome awesome intense limocello. Remember, its just super, intensely lemon flavored, shots of great vodka! Sun Oct 14 13:33:25 -0700 2007 3033443 50431 chef chicklet 1 3017689 I do jams -- maybe a set of 3 125 ml bottles for some, or 1 or 2 of that size for others. I tend to do red and green -- I have a cranberry orange conserve that I use, and lime marmalade is a staple at my house. Real easy ones: port wine jelly, ginger jelly (my favorite) -- or most jellies. they're really easy to package -- a cellophane gift bag and some ribbons and you're good to go. I do this for the teachers for my kids'school -- very popular. Tue Oct 09 08:32:10 -0700 2007 2996198 29619 mwright 2 3017745 Would you share your ginger jelly? Do you think that and pomegranate would work well? Tue Oct 09 08:48:24 -0700 2007 3017689 50431 chef chicklet 2 3019065 Could you also share the cranberry orange conserve? I would love to try that one out! Tue Oct 09 13:53:24 -0700 2007 3017689 109301 amishad 3 3032123 Sorry amishad,I just noticed your note. There are two threads that have similar gift like things going on in them and I guess I though I posted it already. Anyway! Here it is, enjoy! Beware it is delicious and addictive on turkey ham or cream cheese and avocado sandwiches, or with turkey, dressing, mayo and this conserve. good stuff! Cranberry Conserve 2 bags fresh cranberries- cleaned and washed 1 ½ Cup baker’s sugar 1 C orange juice – fresh or frozen Zest of 1 orange ½ C water 1 T fresh lemon juice 2 T grand marnier 1. Simmer the cranberries with the sugar and oj over med heat – 15 minutes 2. Add orange zest & water, simmer another 15 minutes 3. Berries will pop and thicken as it cools. Once its cool transfer to jar(s) or pretty bowl. GREAT on sandwiches! If you are to make this in batches for putting up, process as any jam in hot water bath. Sat Oct 13 15:48:11 -0700 2007 3019065 50431 chef chicklet 1 3020369 Applesauce or apple butter, perhaps? If you're planning to do a variety of things, it's something that could cook on the stove while you're baking things in the oven. And it'll last longer than baked goods. For sweets, I think chocolate five spice cupcakes, ginger gems and rainbow stollen are pleasantly unexpected: http://puddingpop.wordpress.com/2007/02/23/chocolate-five-spice-cupcakes/ http://bronmarshall.com/?p=133 http://welcometomypantry.blogspot.com/2007/01/byproducts-part-i.html Something important to remember is that not every treat has to be sweet. Something savory would probably be most welcome: spiced nuts, herb jelly, or just about any savory preserve would work. http://kitchen.apartmenttherapy.com/food/candy/recipe-sweet-and-salty-cinnamon-almonds--032507?i=1190830563&s=1#poll http://www.canadabbhosts.com/recipes/HerbJellies.htm http://thepassionatecook.typepad.com/thepassionatecook/2007/10/waiter-theres-s.html I hope these help! Tue Oct 09 21:01:31 -0700 2007 2996198 126482 AislingCatriona 1 3031194 ....just found this Pecan Clusters (uses popped corn) recipe while looking for baking supplies...its sounds fabulous, and as soon as I can get some of the special sugar, I'll try it and report back. This could be made in large batches and 1 cup portions put into cello gift bags (have you seen Martha's gorgeous paper-backed versions available at Michael's craft stores? Wow.) recipe: http://www.indiatree.com/recipes/other/pecan-clusters-recipe.html goodie bags: http://www.marthastewartcrafts.com/detail.php?p=19799&pa=sli Standard Caramel Corn using corn syrup would be good as well. Again, makes large quantities and is easy to make. Kids can help. http://www.chowhound.com/topics/280485 Sat Oct 13 07:14:43 -0700 2007 2996198 11234 toodie jane 1 3031234 Another vote for no cookie-cutter cookies, especially if you are bulk-baking. Your kitchen will get far too warm if you are baking and cutting at the same time and you will curse yourself or anyone else within 100 yards. If you do want to do cookies, look for refrigerator cookie recipes, so that you can make the dough in advance and either refrigerate for a few days, or freeze for a few weeks. To defrost, you just leave in the fridge overnight and all you have to do when you are ready to bake is slice and pop in the oven. There is a fabulous recipe for raspberry white chocolate bars on the Land 'o Lakes website. Instead of baking in a 13 x 9 pan, I do it in a 10 x 15 cookie sheet. The bottom crust is still quite thick and they are FULL of butter. Also, the Nestle toll house cookie recipe, done as a bar cookie is fun. I sometimes do half semi-sweet and half white chocolate and people seem to like it. If you need packaging, try www.nashvillewraps.com. Good luck. Sat Oct 13 07:31:03 -0700 2007 2996198 117292 Shayna Madel 2 3033316 To be honest I hadn't thought of cookies at all...but refrigerator cookies that is a great idea. I wouldn't be quite as crabby if I cut hundreds of mini cookies out ahead of time. Will do a test batch. Thanks for the idea! Sun Oct 14 10:39:28 -0700 2007 3031234 103183 shelbyeileen 3 3047243 I second the refrigerator cookies. I tend to make a few batches, while I have the ingredients out, and freeze them in freezer bags. Defrost either on the counter for a hour or so, or in the fridge for a few hours and happy baking! Oh, and the other thing, instead of slicing them and cutting through chocolate chips or whatnot, I use a cookie scoop. Goes pretty quickly. Thu Oct 18 13:11:23 -0700 2007 3033316 51435 lamster 1 3033507 I like to make the good, old-fashoned Kraft Fantasy Fudge recipe that's on jars of Marshmallow Fluff (or whatever they're calling it these days). I just make it with plugra, ghirardelli's chocolate and good-quality vanilla. It's easy to make and fudge is a standby in our family. Last year, I packaged that with mistletoe that I gathered from local trees, where it grows wild as a parasite, so it's good to remove it. This year I have peach preserves from my prolific peach tree that I'm adding to the package. Sun Oct 14 12:16:18 -0700 2007 2996198 44876 Fuser 1 3035936 What about chocolate truffles? There's no oven time involved and variations are easy to make(covered in nuts, cocoa or coconut)...just the hand rolling that would take a bit of time. Mon Oct 15 11:00:10 -0700 2007 2996198 126653 gourmethunter 1 3038360 Double Chocolate Walnut Biscotti. I made with hazelnuts instead of walnuts and Oh.My.God. INCREDIBLE http://www.epicurious.com/recipes/food/views/10994 Tue Oct 16 03:23:14 -0700 2007 2996198 74506 abud 1 3038361 Biscotti! My friend always gives me her home made chocolate and almond biscotti. It's divine. A grown up treat too! Wow... that's quite an endeavor you're planning. Best of luck... don't hurt yourself! :-) Tue Oct 16 03:26:48 -0700 2007 2996198 71241 lynnlato 2 3046593 Biscotti is a great idea too! It sounds good right now on this cold and windy day... Thu Oct 18 10:34:20 -0700 2007 3038361 103183 shelbyeileen 1 3040877 I usually make my magic microwave fudge. I have several variations on the "family classic" but I usually make maple walnut and chocolate almond. Fudge is great to send as it's farly sturdy and can be stacked, unlike baked goods with frosting or topping that may get damaged. Let me know if you'd like the recipe :) Tue Oct 16 16:22:29 -0700 2007 2996198 123660 eastcoastgirl_westcoastlife 2 3124175 Eastcoastgirl westcoastlife, I would love the recipe. I usually stick to chocolate but would love to branch out and make maple walnut. Thanks! Wed Nov 14 08:31:28 -0800 2007 3040877 86642 MaryDC 1 3040932 Candied ginger dipped in dark chocolate. I didn't make them, I received them as a gift from someone who did make them for the holidays. Not everyone is a fan of ginger and dark chocolate, but for those who are, this will be a memorable treat! Tue Oct 16 16:40:03 -0700 2007 2996198 80440 rcinsf 1 3048368 What about pecan tassies? There mini pecan pies made in the mini cupcake tins. They are very easy to make, and kids can help press the dough into the tins. I prefer these to traditional pecan pie, and can sometimes eat 15 in one sitting. (Don't tell anyone : ) Thu Oct 18 19:59:40 -0700 2007 2996198 109440 mtleahy 2 3053523 I just came across a recipe for these and another for carmel tassies. I think that that's a great idea! Lovely little finish with a cup of coffee after dinner. Sun Oct 21 03:35:23 -0700 2007 3048368 50431 chef chicklet 1 3113668 homemade hot chocolate mix is always great (and peppermint flavor is nice too) Sat Nov 10 17:07:21 -0800 2007 2996198 11128 pamd 2 3122406 Would you mind posting your recipe? TIA Tue Nov 13 15:43:37 -0800 2007 3113668 36264 debby 3 3124095 these are 2 good ones....the cayenne depends on your taste, but IMO adds something nice http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_17908,00.html http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35072,00.html Wed Nov 14 08:08:44 -0800 2007 3122406 11128 pamd 1 3122906 Melt chocolate (I use almond bark from Wal mart, white or dark) in the microwave. Add salted mixed nuts, honeycomb cereal and mini pretzels (I buy it all at the $ store) and stir well. Pour onto waxed paper. WHen hard break up and bag. Also - the oyster crackers mixed with oil and ranch dressing mix are always a hit. You can buy the crackers at the $ store and mix in a large bowl OR a brown paper grocery bag. Tue Nov 13 18:30:52 -0800 2007 2996198 142786 msfun