Recipes for Christmas Goodie Baskets?

Question

I am giving people baskets with homemade goodies in them. Caramel popcorn, chocolate covered pretzels, spiced nuts. Any ideas with recipes for what else I could add. Thanks!

I am also doing baked goods, so no baking recipes, please

Answer 1

I also make this using Kahlua, brandy, Kirsch, spiced rum or other liqueurs and add nuts and/or fruits that compliment the chosen liqueur.

Irish Crème Fudge

3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray

In a 3 quart sauce pan - preferably enameled cast iron - melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.

Answer 2

There are a bunch at the Tacky Light Tour website. Here is a link to the desserts that would work well in a gift basket: http://www.tackylighttour.com/holiday_recipes/categoryrecipes.aspx?category=Desserts&categoryid=4

Answer 3

I'm sorry to give you a link, but you seriously need to check this out! RecipeZaar has hundreds of gift basket ideas, and I plan to make dozens of them this year!

http://www.recipezaar.com/recipes/gifts

Answer 4

try doing those cookies that are ready to bake, they taste the same as when you make them homemade, and if you wanted to you could decorate them with red and green frosting, and special christmas sprinkles.

Answer 5

BAILEY'S IRISH CREAM TRUFFLES

12 oz semi sweet chocolate
1/4 C Bailey’s
1/4 C heavy cream
2 egg yolks
1 Tbsp. butter

Melt chocolate in a heavy pan on very low temp. Whisk in Bailey’s and heavy cream. Whisk in yolks one at a tim; then whisk in butter. Mixture will start to thicken; refrigerate overnight or until firm.

Roll into small balls. Dust with xxx sugar or cocoa or chopped nuts or whatever you want. (I did toasted hazlenuts)

Yield: 16.
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Caramel Sauce
**(put this in pretty glass jars w/ ribbon!)**

1½ cups sugar
1/3 cup water
1¼ to 1½ cups heavy cream
½ vanilla bean or ½ tsp pure vanilla extract

Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.

--Ina Garten
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Seafoam Candy

1½ ccups sugar
½ cup dark corn syrup
1/4 cup hot water
few drops of green food coloring (if desired)
1 stiff-beaten egg white
½ tsp. vanilla
½ tsp. white vinegar
½ cup broken nuts
1/4 tsp. maple flavoring (optional)

Combine sugar, corn syrup, water and food coloring. Cover; place over moderate het; heat to boiling. Remove cover after 5 minutes.

Cook to very-hard-ball stage (260ºF) and remove from heat.
Cool slightly.

Add gradually to stiff-beaten egg white, beating constantly until very stiff. Let cool, stirring occasionally. Stir in flavoring and nuts.

Drop from buttered teaspoon onto buttered cookie sheet. Makes about 30 pieces
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Candied Walnuts

2 c. sugar
1/2 c. water
1 teaspoon vanilla
4 c. walnut halves & pieces

Bring sugar and water to a boil over high heat in large saucepan. Boil 1 min. stir in vanilla and walnuts; stir until coating sets. spread on cookie sheet and cool
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Crazy Mixed-Up Salt (almost)

¼ cup sea salt
1 Tbsp. Accent or MSG (optional)
1 tsp. dried dill weed
1 tsp. black pepper
1 tsp. onion powder
¼ tsp garlic salt
¼ tsp. curry powder
¼ tsp. chili powder
¼ tsp. paprika
¼ tsp. rubbed sage
¼ tsp. oregano
¼ tsp. marjoram
Rind of 1 lemon, finely grated

Mix together and blend in your blender or FP. Makes about 1/2 cup.
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PEPPER JELLY

3/4 cup chopped green bell pepper (use some red bellpepper at Christmas time)
1/4 cup chopped fresh hot green pepper, such as jalapeno or serrano
1 1/2 cups apple cider vinegar
6 cups sugar
4 ounces pectin (recommended: Certo)
4 drops green food coloring
Special Equipment: 6 (1/2-pint) canning jars with lids
Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.

*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.

Tips on Sterilizing Jars
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
Sterilizing Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

--Paula Dean, FoodTV
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Microwave Peanut Brittle

in a 4 cups+ glass measuring cup, stir together:
1 cup of sugar and 1/2 cup of corn syrup; microwave for 4 minutes

stir in 1 cup of raw peanuts; microwave for 4 minutes

stir in 1 tablespoon of butter and 1 teaspoon of vanilla; microwave 2 minutes

gently stir in 1 teaspoon of baking soda
pour onto lightly greased cookie sheet
allow to cool and store in airtight container