Mixing Bowl: Recipes! Quick Gifts from Your Kitchen

“Giving treats from your kitchen is like giving someone a great big hug!

Giving is a way to reach out, it’s a way to gather in.”

Candy Cane Peppermint Brownies

You can make brownies by scratch (and I have) but I love boxed Ghirardelli Brownies even more and it’s a nice shortcut! Follow the directions and then let cool completely.

The frosting is for an 8” or 9” pan. If you’re doing a 9” x 13” pan double the frosting recipe.

Frosting

Ingredients:

• 2 cups powdered sugar, sifted

• 4 ounces (1 stick) butter, at room temperature

• 2 Tablespoons whole milk

• 6 large candy canes, crushed into pieces

Directions:

1. In a medium bowl, mix the powdered sugar, butter and milk until creamy.

2. Spread the cooled brownies with frosting, then sprinkle with candy cane pieces.

3. Chill for 45 minutes to 1 hour. Cut into 20 small squares.

Blizzard Christmas Jam

From Susan Branch

Just perfect gift for slathering on Christmas morning french toast or pancakes

then sitting at your window listening to the wind howl and watching the snow pile up.

Ingredients:

• 3 cups fresh, washed cranberries

• 1 cup sugar

• 3 cups orange marmalade

Directions: Preheat the oven to 350 degrees.

1. Put the cranberries into an ungreased casserole and pour the sugar over, don't stir.

2. Put into oven, stirring occasionally as they cook, until the berries just begin to pop, about 35 min. Let cool completely.

3. Mix the cranberries half and half with orange marmalade, pour into jars. Attach a gift tag with ribbon.

Christmas Morning Cinnamon Rolls

Mary Hunt @ Everyday Cheapskate

Ingredients:

• 10 Pillsbury Grands! Cinnamon Rolls (two refrigerated tubes/cans)

• 1 cup light brown sugar

• 1 cup heavy whipping cream

Directions:

1. Preheat oven to 350 F.

2. Lightly spray 9 x 13 baking dish with cooking spray, or grease the pan with butter.

3. Open cans by following the directions on the label. Set aside both tubs of icing.

4. Arrange the 10 rolls (5 in each can) in a 9" x 13" baking dish as follows: 4 rolls down the middle and 3 on each side.

5. In a small bowl or 2-cup glass measuring cup, place 1 cup brown sugar and 1 cup heavy whipping cream. Mix well until it looks like melted ice cream.

6. Pour the liquid over the rolls

7. Bake at 350 F for 32 - 36 minutes. (Do not overbake!) Remove rolls from the oven. Allow cooling for 2 to 5 minutes.

8. Spread the icing over the rolls.

Notes:

To make half this recipe (1 tube of 5 cinnamon rolls) start with an 8" x 8" baking dish, 1 can of Grands! Cinnamon Rolls, 1/2 cup heavy whipping cream, 1/2 cup brown sugar. Place one roll in each corner of the pan and one in the center. Carry on.

Snow Kidding Sweet Candied Walnuts

or Savory Orange-Rosemary Walnuts

Christmas 101 by Rick Rodgers

Makes ¾ pound

Make ahead: The walnuts can be made up to 1 week ahead.

Ingredients for Sweet Candied Walnuts:

• 1 large egg white

• ¼ cup sugar

• ½ teaspoon salt

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground ginger

• ¼ teaspoon freshly grated nutmeg

• ¼ teaspoon ground cloves

• 1 ½ cup (12 ounces) walnuts, preferably walnut halves

Directions for Sweet Candied Walnuts:

1. Position a rack in the center of the oven and preheat to 300 degrees.

2. In a medium bowl, whisk together the egg white and sugar until very foamy. Whisk in the salt, cinnamon, ginger, nutmeg and cloves. Add the walnuts and stir to coat.

3. Spread the nuts on an ungreased baking sheet. Bake for 10 minutes. Stir and separate any walnuts sticking together, then bake for another 10 minutes. Stir and continue baking until the coating is dry and the walnuts are crisp, 5 to 10 minutes. Cool completely.

For Savory Candied Walnuts: Substitute the cinnamon, ginger, nutmeg and cloves with the grated zest of 1 orange, 1 teaspoon crumbled dried rosemary, and 1 teaspoon coarsely cracked black pepper. If you like you can substitute pecans for the walnuts.

How to store and freeze Candied Nuts:

• You can store these at room temperature in an air tight container for up to 1 week.

• To freeze, place in a large freezer bag and freeze for up to 3 months. Eat them right out of the freezer or allow to thaw for 10-15 minutes on the counter.