Favorite home baked/made goodies that ship well?

[just_M]

My recipients are very much into instant gratification, so I'm less interested in mixes and the like. Also I have no canning equipment or seal a meal technology. I do have a bread machine, basic baking equipment and a digital scale. Recipes, recollections, tips and tricks would be greatly appreciated.

Thanks for your help M

[Isolda]

One shipping tip: if your treats are the kind you roll or dust in powdered sugar, then pack them in powdered sugar when you ship them in a tin. It's a great cushioning agent.

[just_M]

Thanks, this is a great tip. My mothers snowball recipe just might make it if I shipped them packed in powdered sugar.

[lynnlato]

Candied/spiced nuts - I love this one with spiced nuts and sugared bacon. Here is the recipe:

Spiced Nuts With Sugared Bacon

2 cups unsalted, roasted mixed nuts (or use all almonds or cashews)
1 1/2 tablespoons egg white, beaten slightly
2 tablespoons granulated sugar
1 teaspoon garam masala
3/4 teaspoon cumin
1/8 teaspoon cinnamon
1/8 teaspoon allspice
Pinch of cloves
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper, to taste
3/4 pound sliced bacon
1/2 cup light brown sugar.
1. Preheat oven to 325 degrees. In a large bowl, toss nuts with egg white, coating nuts evenly. Add granulated sugar, spices, salt and cayenne, and toss to combine.
2. Spread nuts on a baking sheet. Roast, stirring frequently and breaking up any clumps, until nuts are nicely browned, 12 to 15 minutes. Break up any remaining clumps while nuts are still warm; immediately transfer to a bowl.
3. Increase oven temperature to 350 degrees. Line a rimmed baking sheet with a nonstick liner (or use parchment paper sprayed with nonstick spray). Arrange bacon in a single layer on baking sheet. Sprinkle a thin, even layer of brown sugar over bacon, coating both sides. Bake until crisp and dark golden, 20 to 25 minutes.
4. Transfer bacon slices to a wire rack set over a rimmed baking sheet (or some paper towels) to cool. Cool. Break bacon into bite-size pieces and mix with nuts.
Yield: 2 cups.

Or you can just order the Bacon Peanut Brittle from The Redhead in NYC and have it shipped anywhere. I just ordered some to give as holiday gifts. Here's the link:

http://www.theredheadnyc.com/products...

[just_M]

These sound amazing! I must try this out, although no guarantees whether they will make it to the care packages with bacon involved :-)

[JerryMe]

I usually send banana bread as it seems to last and not get dry.

[just_M]

I so remember my Gran's care packages always including her famous banana bread! Unfortunately, she took the recipe with her to the next life. What is your favorite recipe?

[arp29]

Biscotti, fudge, and homemade marshmallows all ship well (if not shipping to a warm climate). I'm shipping toffee for the first time tomorrow, so I can let you know how that goes!

[just_M]

Those all sound great. Can't wait to find out how your brittle travels :-)

[NYCkaren]

Peanut brittle and other nut brittles ship well. The stuff is already broken so it doesn't matter if it breaks.

[just_M]

Haha you are so right about the breakage and someone always loves brittle, thanks.

[mels]

My husbands family loves these cookies so I ship them a box every year.
http://www.epicurious.com/recipes/food/views/Mexican-Tea-Cakes-105939

I just layer them in a large Ziploc back then pack the box with plenty of newspaper or other packing goods (Styrofoam peanuts, those air bags, etc). They keep and ship well since they aren't fragile.

I also usually ship turtle bark with the same method and it always is delivered intact:
http://www.epicurious.com/recipes/foo...

I have shipped other cookies I make that are more soft/round/traditional but I only have about a 50% success rate with them being delivered unscathed. I make a lovely soft gingerbread cookie but I have found it ends up being cookie pieces more often than not.

[just_M]

Thanks mels those look delicious and I can see my recipients really going for the Mexican tea cakes while I am a huge fan of turtle anything :-)