Good recipes for thank-you treats?

Question

I'm planning on baking a batch of (cookies/brownies/other ideas) and sending it with a card as a thank-you gift. Do you know any recipes for small dessert-type foods that would be nice to give to people?

some pastries/tarts would also work (but keep in mind that my baking skills are not professional-chef-level, yet)

Answer 1

My quick easy "treat" is Cake Mix Cookies - you use a boxed cake mix, 2 eggs, and 1/3 cup oil, then toss in whatever you have around that would be good in cookies - chocolate chips, peanut butter chips, M & M's, nuts, coconut, etc.
Put small spoonfuls on greased baking pan and cook about 15 minutes at 350 degrees (or until golden brown).

Answer 2

I make different variations of this cookie all the time and it's a piece of cake.

In a food processor (you can do this by hand, I just make more than one batch at a time) mix together 1 stick of unsalted butter, 1 box of cream cheese and 1 egg until it's light and fluffy. Then add one box of cake mix and a capful of extract. Let this mixture refridgerate for an hour. Then roll into balls and bake in a 375 preheated oven for 8 - 10 minutes.

You can use any type of cake mix, my preference is yellow, but I don't like chocolate. My father likes it with devils food, my mom with butter pecan. It just depends on who I am making them for.

There are two key things to making these perfect. First, you have to mix the cake mix in gradually, don't dump it in all at once. Second you have to let them refridgerate for at least an hour. They are so good.

Answer 3

Cranberry Apple Pie

INGREDIENTS

* 1 1/4 cups white sugar
* 1/4 cup all-purpose flour
* 1/4 teaspoon salt
* 2 cups cranberries
* 1/4 cup maple syrup
* 5 apples - peeled, cored and sliced
* 1/2 cup chopped walnuts
* 1 (9 inch) unbaked pie shell
*
* 1 cup dry bread crumbs
* 3/4 cup all-purpose flour
* 1/4 cup packed brown sugar
* 1/4 cup butter, melted

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DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large saucepan, mix together white sugar, 1/4 cup flour, and salt. Stir in cranberries and maple syrup. Cook over high heat, stirring constantly. When mixture comes to a boil, reduce heat, cover, and simmer 5 minutes, stirring occasionally.
3. Stir apples into simmering mixture, and continue to cook for 5 minutes, or until apples are tender. Remove from heat, and stir in walnuts. Pour apple mixture into pie shell; set aside.
4. In a medium bowl, combine bread crumbs, 3/4 cup flour, brown sugar, and melted butter. Mix well, and sprinkle over apple filling.
5. Bake 30 minutes in the preheated oven, or until topping is golden brown. Serve warm.

Answer 4

How about some "Haystacks" candy? They're very easy to make and delicious!

Peanut Butter Haystacks:
12 ounces package of butterscotch chips
12 ounces Jar of peanut butter
9 ounces can of chow mein noodles
waxed paper

Melt the butterscotch chips in a saucepan over medium heat. When the chips have melted, add the peanut butter and remove from the heat. Stir well. Pour in the chow mein noodles. Mix thoroughly. drop the mixture by spoonfuls onto waxed paper. These will form "haystacks". Let the haystacks harden for about one hour.

Note: You can use chocolate chips instead of butterscotch if you want.

Answer 5

To make your cookies look like you are a professional...make a batch of peanut butter cookie dough using creamy peanut butter. bake them in a mini muffin pan and as soon as you take them out of the oven press a mini peanut butter cup into the cookie. let cool for 10 min in pan and then remove ( I use a teaspoon to run around the cup to remove)
ALSO make chocolate chip or sugar cookies and dip one edge into melted chocolate either leave plain or dust with ground nuts. AND you can just make a nice plate full of cookies and add a hand full of Hersey kisses to the plate, it always dresses it up. Very nice thing to do as a thank you ..

Answer 6

How about homemade Chex Mix or some kind of cereal type mix? Someone I know gave me some in a nice container. It was a great treat, and something different. You could go sweet or savory. Here is a recipe for a sweet version:

Caramel Snack Mix

Blend butter with cereal and toasted nuts to make this sweet cocktail munchie that disappears by the handful.

INGREDIENTS:
1/2 cup butter
3/4 cup white corn syrup
1 cup packed brown sugar 1 cup chopped pecans
1 cup almonds
1 (12 ounce) package crispy
corn and rice cereal

DIRECTIONS:
1. Preheat oven to 275 degrees F (135 degrees C). Spray a large roasting pan with non-stick cooking spray.
2. In a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts.
3. Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated.
4. Bake for 1 hour, stirring every 15 minutes.
5. As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump.

And here is the original Chex Mix:

6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
1. Heat oven to 250°F. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
2. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Microwave Directions: In large microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Answer 7

Rice crispy treats good ad things like chocolate chip, raisins,craznins,white choco chips all kinds of stuff..great thank you treats and easy too recipe on side of box or on bottles of mashmellowcream...

Answer 8

Instead of the usual cookies or brownies, what about a cheesecake or cake?

My son, who is 20 today, has been making this since he was 10 for family get togethers and everybody loves it.

Pumpkin Cheesecake
16 servings

Prep: 35 minutes
Bake: 1 hour 10 minutes
Cool: 1 hour 45 minutes
Stand: 1 hour 45 minutes

Ingredients
1-1/2 cups zwieback crumbs (about 17 crackers) or 1-1/2 cups graham cracker crumbs (about 20 squares)
1/3 cup sugar
3 tablespoons butter (no substitutes), melted
2 8-ounce packages cream cheese, softened
1 cup half-and-half or light cream
1 cup canned pumpkin
3/4 cup sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
4 eggs
1 8-ounce carton dairy sour cream
2 tablespoons sugar
1/2 teaspoon vanilla

Directions
1. Preheat oven to 325 degree F.

2. For crust, combine zwieback crumbs, the 1/3 cup sugar, and melted butter. Press onto bottom and about 2 inches up sides of an ungreased 9-inch springform pan. Bake in the preheated oven for 5 minutes; set aside.

3. For filling, beat cream cheese, half-and-half or light cream, pumpkin, the 3/4 cup sugar, flour, the 1-1/2 teaspoons vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth. Add eggs, beating on low speed just until combined.

4. Spoon filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in a preheated oven for 1 hour or until center appears nearly set when gently shaken.

5. Combine sour cream, the 2 tablespoons sugar, and the 1/2 teaspoon vanilla; spread over cheesecake. Bake 5 minutes more.

6. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours. Makes 16 servings.

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Coconut White Cake Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup shortening, butter, or margarine
1-3/4 cups sugar
1 teaspoon vanilla
4 egg whites
1/4 cup flaked coconut
1-1/3 cups buttermilk or sour milk**

Directions
1. Preheat oven to 350 degree F. Grease and lightly flour two 8x1-1/2-inch round baking pans; set the pans aside. Stir together flour, baking powder, baking soda, and salt; set aside.

2. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites, one at a time, beating well after each. Stir flaked coconut into batter. Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour batter into the prepared pans.

3. Bake in preheated oven for 30 to 35 minutes or until a wooden toothpick comes out clean. cool cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans; cool completely on rack.s

**Note: If you don't have buttermilk on hand, substitute sour milk in the same amount. For the 1-1/3 cups of sour milk needed, place 1 tablespoon plus 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/3 cups total liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

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Best-Ever Carrot Cake

12 servings
Prep: 30 minutes
Bake: 30 minutes
Cool: 2 hours
Stand: 2 hours

Ingredients:

4 beaten eggs
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon (optional)
1/2 teaspoon baking soda
3 cups finely shredded carrots* (lightly packed)
3/4 cup cooking oil
1 recipe Cream Cheese Frosting
1/2 cup toasted, finely chopped pecans (optional) (see tip, page 224)

Directions
1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 9x1-1/2-inch round cake pans; set pans aside. In a large mixing bowl combine flour, sugar, baking powder, cinnamon (if desired), and baking soda.

2. In another mixing bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture. With a spoon, stir until combined. Pour batter into the prepared pans.

3. Bake in a 350 degree F oven for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks.

4. Frost tops and sides with Cream Cheese Frosting. If desired, sprinkle chopped pecans over frosting. Store cake in the refrigerator for up to 3 days. Makes 12 servings.

*Note: The carrots need to be finely shredded or they may sink to the bottom of pan during baking.

Cream Cheese Frosting: 1 - 8-ounce package cream cheese, softened; 1/2 cup butter or margarine, softened; 2 teaspoons vanilla; and 5-3/4 to 6-1/4 cups sifted powdered sugar.

Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13 x 9 x 2-inch cake.) Cover and store frosted cake in the refrigerator.

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Deep-Dish Apple Pie 8 servings Prep: 30 minutes
Bake: 40 minutes
Ingredients
6 cups thinly sliced, peeled cooking apples (about 2 pounds total)
1/4 cup sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1/8 teaspoon salt
3/4 cup all-purpose flour or 1/2 cup all-purpose flour plus 1/4 cup whole wheat flour
Dash ground nutmeg
3 tablespoons butter or margarine
2 to 3 tablespoons cold water
Milk
Vanilla Ice Cream

Directions
1. Place apples in a 2-quart square baking dish.

2. In a small bowl combine sugar and cinnamon; set aside 1 teaspoon of the mixture. Stir the cornstarch and salt into the remaining sugar mixture; sprinkle evenly over the apples in the baking dish.

3. In a medium bowl stir together the flour and nutmeg. Using a pastry blender, cut in butter until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon at a time, until all the flour mixture is moistened. Form into a ball.

4. On a lightly floured surface, slightly flatten dough. Roll dough from center to edges into a 10-inch square. Cut decorative vents in pastry. Carefully place pastry over apples. Using the tines of a fork, press edges to sides of dish. Brush pastry with milk and sprinkle with the reserved sugar mixture.

5. Bake in a 375 degree F oven about 40 minutes or until the apples are tender and the crust is golden. Serve warm. If desired, serve with ice cream. Makes 8 servings.

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Sticks Mix
Prep: 5 minutes

Pretzel sticks
Sweetened, fruit-flavored round toasted cereal
Chocolate-flavored puffed corn cereal
Cheese-flavored snacks
Orange and brown candy-coated milk chocolate pieces

Directions
1. Add all ingredients together. Stir gently to mix.

2. Place individual servings in cereal bowls or place mix in one large serving bowl. To serve Halloweedn-style, place mix in a clean trick-or-treat pail.

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Tombstone Brownies

Ingredients
2 15- to 23.5-ounce packages of brownie mix
Aluminum foil
Powdered sugar
Unsweetened cocoa powder
Canned vanilla and chocolate icing
Purple, black, and green food coloring paste
Sealable plastic bags
Oreo cookie crumbs
3 4-inch lengths wooden skewers
Small sealable container
Shredded coconut

Directions
1. Line an 8x8x2-inch and a 9x13x2-inch pan with foil. Prepare each brownie mix according to package directions and bake one mix in each pan following directions. Cool in pans. Use edges of foil to lift and transfer brownies to a cutting board. Remove foil. From the 9x13-inch brownie, cut 1-1/2x3-inch rectangles for tombstones. Trim the top corners off of some of the rectangles.

2. Combine powdered sugar and a little cocoa powder and sprinkle mixture over the tombstones. Tint small amounts of vanilla icing with black and purple food coloring paste. Place each tinted icing into a sealable plastic bag. Snip a tiny hole in one corner of each bag and squeeze the icing to decorate the tombstones, referring to the photo for suggestions. Lightly sprinkle tombstones again with the powdered sugar and cocoa mixture.

3. Frost the top and sides of the 8x8-inch brownie with chocolate icing and sprinkle top with cookie crumbs. Insert about half of a 4-inch length of wooden skewer into the center bottom of three brownie tombstones. Position the skewered-tombstones on the frosted brownie with opposite ends of the skewers. (Place the other tombstones on a platter for people to eat right away!)

4. For the grass, place some green food coloring paste and a few drops of water into a small sealable container; stir to mix. Add coconut, seal the container, and toss the mixture to color the coconut. Sprinkle the green coconut around the base of each tombstone on top of the graveyard brownie.

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Spooky Spider Cookies

60 (2 to 3-inch) or 16 (7-inch) cookies
Prep: 25 min.
Chill: 24 hr.
Bake: 7 min. per batch
Cool: 1 min. per batch
Stand: 1 min. per batch
View Nutrition Facts Ingredients
3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup packed light brown sugar
1 egg
1/2 cup mild-flavored molasses
1/2 teaspoon vanilla
Powdered Sugar Icing
Black and orange paste food coloring

Directions
1. In a medium mixing bowl, stir together flour, cocoa powder, baking soda, and salt; set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed 30 seconds.

2. Add the brown sugar; beat until combined, scraping bowl occasionally. Add egg, molasses, and vanilla and beat until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture with a wooden spoon. Divide dough in half. Cover; chill at least 24 hours or until easy to handle.

3. Preheat oven to 375F. On a lightly floured surface, roll each dough portion to about 1/4-inch thickness. With spider- and web-shaped cutters, cut into shapes. Place shapes 1 inch apart on ungreased cookie sheets. (Dip cutter in flour between cutting out each cookie. This helps prevent the dough from sticking to the cutter.)

4. Bake in preheated oven for 7 to 9 minutes for spider cookies (9 to 11 minutes for web-shaped cookies) or until edges are firm and bottoms are light brown. Let cool on cookie sheets for 1 minute. Carefully remove cookies; cool thoroughly on wire racks. Decorate with tinted Powdered Sugar Icing.

5. Powdered Sugar Icing: In a medium mixing bowl, stir together 4 cups powdered sugar, 2 tablespoons melted butter, and 1 teaspoon vanilla. Add milk, 1 teaspoon at a time, until icing reaches spreading consistency. Divide icing into portions and tint as desired.

To make webs on chocolate sugar cookies, spread with a base coat of frosting. Then pipe on the spokes with dark icing and use a toothpick to draw through the spokes.

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Snickerdoodles

About 36 cookies
Prep: 25 minutes
Chill: 1 hour
Bake: 10 to 11 minutes per batch

Ingredients:

1/2 cup butter, softened
1 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon

Directions:

1. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill in the refrigerator for 1 hour.

2. In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in the sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet.

3. Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack; cool. Makes about 36 cookies.