Bake goods for christmas presents?

Question

What are some really good recipes that I can make as presents for my family at christmas. I am only 20 and just recently moved out on my own and I want to surprise my family with some yummy goodies that will WOW them!!! PLEASE HELP!!!!!!! they should be easy, and preferably cheap :)

THANK YOU SOO MUCH...THESE ALL LOOK GGGGRREAATT!!!

Answer 1

I make cookies and candies for my friends and family every year at Christmas and these are some of my favorite recipes.

I have been making these cookies for years - the first one was my grandmother's and all but the last are from the Better Homes and Gardens Cookbook, I don't remember were I got the last one from but everybody loves them.

These melt in your mouth and you don't even know that they contain sour cream.

Sour Cream Cutouts Cookies

TIME: Prep: 25 min. + chilling
Bake: 10 min.

Ingredients:
1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda

FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
2 to 3 tablespoons milk
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt

Directions:

In a mixing bowl, cream butter and sugar. Beat in eggs. Add sour cream and vanilla; mix well. Combine flour, baking powder and baking soda; add to the creamed mixture and mix well. Chill dough at least 2 hours or overnight.

Roll on a heavily floured surface to 1/4-in. thickness. Cut with a 3-in. cutter. Place on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until cookie springs back when lightly touched. Cool. Mix all frosting ingredients until smooth; spread over cookies. Yield: about 3-1/2 dozen.
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I love these sugar cookies - they are buttery and versitile.

Sugar Cookie Standouts
about 36 cookies
Prep: 45 minutes
Chill: 2 hours
Bake: 7 minutes/batch

Ingredients
2/3 cup butter, softened
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
Edible glitter, sparkling sanding sugar, or granulated sugar (optional)

Directions
1. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and, vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough for 2 to 3 hours or until easy to handle.

2. On a lightly floured surface, roll half the dough at a time to 1/8 inch thickness. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Sprinkle with edible glitter, sparkling sanding sugar, or granulated sugar, if desired. Place 1 inch apart on ungreased cookie sheets.

3. Bake in a 375 degree oven for 7 to 8 minutes or until edges are firm and very lightly browned. Transfer to a wire rack and let cool. Makes about 36 cookies.

Powdered Sugar Icing: In a small bowl stir together 1-1/2 cups sifted powdered sugar, 4 teaspoons milk, and 1/2 teaspoon vanilla. If necessary, add milk, 1/2 teaspoon at a time, to reach piping or spreading consistency. (Or, stir together 1/2 cup purchased vanilla icing and enough milk to reach piping or spreading consistency.) Makes 1/2 cup.

Raspberry Sandwich Cookies: Prepare as above, except use a 3 1/2-inch scalloped square-shaped cutter to cut dough. Use a 2-inch alphabet-shaped cutter to cut desired letter out of center of half the cookie cutouts. Bake and cool as above (bake letter cutouts as above and decorate as desired). Before serving, spread 1 teaspoon of seedless raspberry jam over each uncut cookie. Top with remaining cookies with center cutouts to create sandwich cookies. Makes about 14 sandwich cookies.

Merry ABCs: Prepare as above, except do not divide dough in half. Tint one-third of the dough red with 3/4 teaspoon liquid red food coloring before chilling. On a lightly floured surface form a mound by dropping small amounts of each of the doughs close together in a random pattern. Gently shape the mound into a ball. Divide in half. Cover and chill until easy to handle. Roll, cut and bake as above, except use 3-inch alphabet-shaped cutters. Gently gather scraps of dough together to reroll.

Sugar and Spice Cookies: Prepare as above, except reduce granulated sugar to 1/2 cup. Add 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves with the sugar. Roll, cut, and bake as above except use a 4-inch hexagonal-shaped or round cutter. Use Powdered Sugar Icing to pipe snowflake design on cooled cookies. Makes about 20.

Honey-Ginger Cookies: Prepare as above, except reduce sugar to 1/2 cup. Add 2 teaspoons ground ginger with the sugar. Omit the milk and beat in 1/4 cup honey with the egg and vanilla. Roll, cut and bake as directed above, except use a 3-1/4- to 3-1/2-inch hexagonal-shaped cutter and decrease baking time to 6 to 7 minutes per batch. Decorate as desired.
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Gingerbread People
about 25 gingerbread people
Prep: 30 minutes
Chill: 3 hours
Bake: 5 minutes per batch

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup butter
1/2 cup sugar
1 egg
1/2 cup molasses
1 teaspoon vanilla
1/4 cup grated fresh ginger
Royal Icing
Assorted colors of paste food coloring

Directions
1. In a medium mixing bowl stir together flour, baking soda, cinnamon, and ground cloves; set aside. In a large mixing bowl beat butter for 30 seconds with an electric mixer. Add sugar; beat until fluffy. Add egg, molasses, and vanilla; beat until combined. Beat in ginger and as much of the flour mixture as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover; chill dough about 3 hours, or overnight, or until easy to handle.

2. Preheat oven to 375 degree F. On a lightly floured surface roll dough to about 1/8-inch thickness. Cut dough using 5-inch gingerbread people cookie cutters. Arrange the cutouts about 1 inch apart on a lightly greased cookie sheet.

3. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown. Cool cookies on a wire rack. Pipe designs on cookies with tinted Royal Icing. Makes about 25 gingerbread people.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store piped cookies at room temperature for up to 3 days. Freeze unfrosted cookies for up to 3 months. Thaw, and if desired, pipe with icing.

Royal Icing: In a small bowl combine 2 cups sifted powdered sugar, 4 teaspoons meringue powder, and 1/4 teaspoon cream of tartar. Stir in 1/4 cup warm water. Beat with an electric mixer on low speed until combined, then on high speed 7 to 10 minutes or until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring or liquid food coloring to each portion to make desired color.
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Molasses Ginger Cookies
Prep: 30 minutes
Chill: 3 hours
Bake: 9 minutes per batch

Ingredients
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup dark molasses
1 egg
1/2 cup coarse raw sugar or granulated sugar

Directions
1. In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the 3/4 cup granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and refrigerate 3 hours or until easy to handle.

2. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll balls in the 1�2 cup raw sugar. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet.

3. Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool. Makes 4 dozen cookies.

Test Kitchen Tip: To store, arrange in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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Tender Sugar Cookies
about 60
Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch

Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour

Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.

2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.

3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.

4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
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COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE

1 cup Flour
1 tsp Baking Powder
½ tsp Baking Soda
1 tsp Salt
¾ cup Butter – softened
1 2/3 cup Sugar
2 Eggs – large or bigger (I prefer to use Jumbo)
1 ½ tsp Pure Vanilla Extract
2 ½ cup Quick Oats
1 cup Flaked Coconut
16 oz Milk Chocolate - Melted (I prefer Droste a Milk Chocolate candy bar from Holland)

Preheat oven to 375 F.

Stir together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in flour mixture, vanilla and oats. Add coconut. Bake for 10-15 minutes, or until lightly browned at the edges. Cool on a wire rack. One cool dip half of each cookie in the melted chocolate and let harden. Makes about 60 cookies. Cookies will spread when baking.
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This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.

Irish Crème Fudge

I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.

3/4 cup of butter
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) or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray

In a heavy 3 quart sauce pan - I prefer an 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.
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Fantasy Fudge - the Original recipe

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow crème
1 cup chopped nuts
1 tablespoon vanilla
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow crème, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Note: Can be made in a smaller pan for thicker squares (yield will be reduced).
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Pink Coconut, Triple Chocolate, and Square Truffles
Prep: 45 minutes
Chill: 1-1/2 hours
Freeze: 10 minutes

Ingredients
10 oz. semisweet chocolate, chopped
1/2 cup whipping cream
1/4 cup butter, cut up
2 cups shredded coconut
Pink gel food coloring or red food coloring (optional)
6 oz. chocolate-flavored candy coating, cut up
1/4 cup white chocolate baking pieces
1 tsp. shortening

Directions
1. In a medium microwave-safe bowl combine semisweet chocolate, whipping cream, and butter. Microcook, uncovered, on 100 percent power (high) for 1 minute. Remove from microwave and stir until smooth. If necessary, return chocolate mixture to microwave and cook on high for 30 seconds more; stir until smooth. Use to make Coconut Truffles, Triple Chocolate Truffles, or Square Truffles. Let truffles stand at room temperature for 15 minutes before serving.


PINK COCONUT TRUFFLES: After melting chocolate mixture, stir 2/3 cup coconut into the chocolate mixture. Cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. Meanwhile, tint remaining coconut, if desired, by combining coconut and 1 to 2 drops of gel pink food coloring or red food coloring; toss until coconut is tinted. Roll the chocolates between the palms of your hands into round balls, wetting hands if necessary. Roll the chocolate balls in remaining coconut; cover and refrigerate. Makes 35 truffles.

TRIPLE CHOCOLATE TRUFFLES: After melting chocolate mixture in Step 1, above, cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. In a small microwave-safe bowl microcook the chocolate-flavored candy coating on high for 1 minute. Stir until smooth. If necessary, return to microwave and cook on high for 30 seconds more; stir until smooth. Using a fork, quickly dip the chocolate balls, one at a time, into coating. Draw the fork across the rim of the bowl to remove excess coating. Return to baking sheet. Let stand about 30 minutes or until coating is set.
In another small bowl combine the white chocolate baking pieces and the shortening. Microcook on high for 30 seconds; stir until melted. If necessary, return to microwave and cook on high for 15 seconds more; stir until smooth. Drizzle over tops of chocolate-covered truffles. Let stand until set. Refrigerate truffles, tightly covered, up to 2 weeks. Makes 35 truffles.

SQUARE TRUFFLES: Line an 8-inch-square baking pan with nonstick foil or lightly greased foil, extending foil over edges of pan; set aside. Melt chocolate, whipping cream, and butter as in Step 1. Pour 3/4 cup chocolate mixture in prepared pan. Spread evenly. Sprinkle coconut evenly over chocolate layer. Pour remaining chocolate mixture over coconut; spread evenly. Freeze 1 to 48 hours. Use edges of foil to lift chocolate from pan. Cut chocolate into 36 squares. Place about 1/3 cup cocoa powder in a small bowl. Dredge truffles in cocoa powder. Refrigerate until 15 minutes before serving. Makes 35 truffles.
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Hazelnut Truffles
120 candies
Prep: 1 hour
Chill: 3 hours

Ingredients
1 14-ounce can sweetened condensed milk
1 13-ounce jar (about 1-1/4 cups) chocolate-hazelnut spread
4 ounces unsweetened chocolate, chopped
1 tablespoon Irish cream liqueur or vanilla
2/3 cup halved hazelnuts (filberts), toasted*
Finely or coarsely chopped toasted hazelnuts (filberts)
Unsweetened cocoa powder

Directions
1. In a heavy medium saucepan combine sweetened condensed milk, chocolate-hazelnut spread, and unsweetened chocolate. Cook over low heat until chocolate melts, stirring constantly. Remove saucepan from heat. Cool slightly. Stir in liqueur or vanilla until smooth. Transfer to a mixing bowl; cover and chill about 3 hours or until firm.

2. Line a baking sheet with waxed paper. For each truffle, form about 1 teaspoon of the chocolate mixture around 1 toasted hazelnut half to make a 3/4-inch ball. Roll in chopped toasted nuts or cocoa powder.

3. Store in a tightly covered container in the refrigerator for several weeks or freezer up to 3 months. Makes 120 candies.

*To Toast Hazelnuts: Place nuts in a skillet. Cook over medium-low heat, stirring or shaking skillet often for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown. Watch carefully to avoid overbrowning. Remove nuts from skillet and place on a clean kitchen towel. When hazelnuts are cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as possible.
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Santa's Snack Truffles
Start to Finish: 30 minutes

Ingredients
1/2 cup flaked coconut
3 tablespoons powdered sugar
3/4 cup coarsley chopped walnuts
8 ounces pitted dates
1/2 cup raisins
1/2 cup dried cranberries
1/3 cup flaked coconut
1 tablespoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 cup creamy peanut butter

Directions
1. For coating, place the 1/2 cup coconut and powdered sugar into food processor bowl. Cover and process until cocnut is finely chopped. Transfer mixture to shallow dish; set aside. (Be sure to have an adult operate the food processor, remove the blade, and transfer the contents to a shallow dish.)

2. For truffles, place walnuts, dates, raisins, cranberries, the 1/3 cup coconut, cocoa powder, and cinnamon in a food processor bowl. Cover and process or blend until finely chopped, stopping to scrape down sides as necessary.

3. Add peanut butter. Cover and process until mixture is moist enough to form a ball. (Be sure to have adult opearate food processor.)

4. Using hands, shape the mixture into 1-inch balls. Dredge or roll balls in coconut mixture, gently patting the mixture onto sides of balls. Transfer to storage container. Cover; store at room tmperature up to 7 days.
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Toffee Butter Crunch
about 1-1/2 pounds (48 servings)
Prep: 20 minutes
Chill: 15 minutes
Cook: 20 minutes

Ingredients
1/2 cup coarsely chopped almonds or pecans, toasted
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
3/4 cup semisweet chocolate pieces
1/2 cup finely chopped almonds or pecans, toasted

Directions
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).
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Brown Sugar Toffee
about 48 pieces or 1-1/4 pounds
Prep: 25 minutes
Cook: 20 minutes

Ingredients
1/2 cup coarsely chopped walnuts
1 cup butter
1-1/4 cups packed brown sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
1/2 cup finely chopped walnuts

Directions
1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped walnuts on bottom of foil-lined pan; set pan aside.

2. Butter the sides of a heavy 2-quart saucepan. In the saucepan melt the 1 cup butter over low heat. Stir in brown sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 4 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

3. Cook over medium heat, stirring frequently, until thermometer registers 290 degree F, soft-crack stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-crack stage should take about 15 minutes. Watch carefully after candy mixture reaches 280 degree F.

4. Remove pan from heat; remove thermometer. Pour mixture into the prepared pan. Sprinkle with the 1/2 cup finely chopped walnuts. When firm, lift candy out of pan; break candy into pieces. Store tightly covered. Makes about 48 pieces or 1-1/4 pounds.

Make-Ahead Tip: Up to 2 weeks ahead, prepare toffee. Store in the refrigerator in a tightly covered container.

Answer 2

1

Answer 3

Here's something that's cheap and GOOOOD. It may sound a little weird if you've never had them, but trust me, they're great. I get requests for these cookies every year from family, co-workers, and my son's teachers even tell him to bring them in!

Saltine Toffee Bars

1 c butter
1 c brown sugar (I use dark, but you can use light or dark)
1 c chocolate chips (or a whole bag if you want)
saltine crackers

Line a jelly roll sheet (or cookie sheet WITH SIDES) with foil and place saltines on foil so it's covered.

On stovetop, heat butter and brown sugar, boil for 2-3 minutes. Pour over saltines.

Bake saltines in oven for 5 minutes at 375. Mixture should be bubbly. Remove from oven, sprinkle chocolate chips on top. Let the chips melt for a couple minutes, then spread them around. Put in fridge until it's completely chilled (about 2 hours) then peel off foil and break into pieces.

Notes: My recipe calls for a bag of chips, I only add about 1/2 a bag (or 1 cup) because I don't want to cover up the toffee flavor. Putting the bars in the fridge is ESSENTIAL because then the foil peels right off. When measuring brown sugar, you pack it (push it into the container to ensure your meaurements are accurate.) I wasn't sure if you would know that.

Answer 4

I am actually doing this for my uncle since he has everything and i cannot afford to buy him big expensive gadgets. HE also cannot have dairy products, so its a little challenging to find some recipes for him.

However, i found some excellent recipes in the "Taste of Home" magazine. The January issue is chock full of nothing but cookies and bars. I found some really easy and simple recipes in there that i know he will just love!

Check out the website Tasteofhome.com , epicurious.com also has a great selection of desserts.

Instead of posting a few recipes i will leave it up to you to do the leg work :) Check them out on your own and i have no doubt in my mind that you will have a hard time finding something on one of those two websites. :)
Good Luck!

Answer 5

go with a basic sugar cookie recipe and cut and decorate them differently. (I realize that this is probably teh devil around here, but MSN had an article about this. http://lifestyle.msn.com/foodandentertaining/recipes/staticslideshowcl.aspx?cp-documentid=5848333>1=10713)

a couple of my faves:
2 really big hits with my family and friends

first something sweet

Lemon Snow Bars
1/2 c. butter, softened
1 1/3 c. flour
1/4 c. sugar

FILLING:
2 eggs
3/4 c. sugar
2 tbsp. flour
1/4 tsp. baking powder
3 tbsp. lemon juice
Confectioners sugar

Preheat oven to 350 degrees. In 1 1/2 quart bowl combine crust ingredients. Mix on low speed until blended (1 minute). Pat into ungreased 8 inch square baking pan. Bake near center of 350 degree oven for 15 to 20 minutes or until brown on edges.

Meanwhile, prepare filling. Pour filling over partially baked crust. Return to oven for 18 to 20 minutes or until set. Sprinkle with confectioners sugar. Cool. Yields 16 bars.


& then something a bit savory

Cheese Medallions
1 cup flour
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper (cayenne pepper is best, but can substitute Tobasco sauce or your favorite liquid hot sauce)
1 1/2 teaspoons baking powder
4 tablespoons butter or margarine
1/2 cup shredded Cheddar cheese
3 tablespoons sour cream (optional, makes it a bit moister)

Combine dry ingredients. Cut in butter and cheese with pastry blender; stir in sour cream. Shape into 2 logs 2" in diameter and about 8"-9" long. Chill 2 hours. On a lightly floured surface, slice logs into 1/4" thick medallions.
Bake at 425° for about 10-12 minutes.

note: you can take a fork to the medallions and mash them down to 1/8" thick and cook them for about 8 min. (they will have a bigger surface and the tops will have a crosshatching imprint from the fork)

Answer 6

im 22 and i love martha stewarts website and her show.i seen this recipe on her show today super. easy and rather cheap. if this recipe doesnt appeal to you i encourage you to go to marthastewart.com she has lots and lots of recipes that are easy and delicous.

ritz mints

ingredients:
(Makes about 68 crackers)

2 sleeves Ritz crackers
1 (14-ounce) package dark-cocoa-mint-flavored melting wafers


Directions
Line baking sheets with parchment paper and set aside.
In a heatproof bowl, set over (but not touching) simmering water, melt chocolate wafers. Stir with a slotted spoon. Dip each cracker into melted wafers, using tweezers or your fingers, until fully coated. Transfer to prepared baking sheets.
Let stand until coating has set and is no longer glossy, 20 to 30 minutes. Store in an airtight container up to one week.

Answer 7

SPICED NUTS

1 tablespoon egg whites
2 cups pecan or walnuts
1/4 cup sugar
1 tablespoon cinnamon

Heat Oven To 300F.
Mix egg white and pecans-walnuts until they are coated.

Combine sugar and cinnamon. Sprinkle over pecans-walnuts.

Stir mixture until the pecans-walnuts are coated with sugar and cinnamon.

Spread on ungreased cookie sheet.

Bake for 20 minutes.


MEXICAN WEDDING COOKIES

1 c. butter
3/4 c. powdered sugar
1 tsp. black walnut flavoring
2 c. flour
1 c. chopped nuts

Mix, roll into small balls. Bake at 325 degrees for 20 minutes. While still warm, roll in powdered sugar; let cool. Roll again in powdered sugar.

Answer 8

Peanut Butter Cereal Treats

1 cup sugar
1 cup light corn syrup
2 cups peanut butter
4 cups Cheerios

Combine sugar and syrup in a sauce pan. Boil one minute. Take off the heat. Add peanut butter, stir until smooth. Add cereal, stir until coated. Drop by the spoonful onto wax paper. Let cool. Store in an air tight container.

Crunchy Chocolate Candies

14 ounces chocolate flavored candy coating
2 1/2 cups rice crispies cereal

In a heavy skillet, melt candy coating over low heat. Stir in cereal. Drop by the tablespoon into foil candy cups. Place candies in the refrigerator to harden. Store in air tight container in the refrigerator.

No-bake Oatmeal Cookies

1 stick butter or margarine (1/2 cup)
2 cups sugar
1/2 cup milk
1/2 cup chocolate milk mix
1/2 cup peanut butter
1 teaspoon vanilla
3 cups rolled oats

Mix together butter or margarine, sugar, milk and chocolate milk mix in a saucepan and heat until boiling. Boil for one minute. Remove from heat. Add peanut butter, vanilla, and oats. Mix well and drop by the tablespoons onto wax paper to cool.

Answer 9

Sounds like if that's what he joked about and he doesn't point out things he would want, you already know it would be a good gift and he should be grateful you took the time to make him something instead of just buying him something he never mentioned wanting. It's a good gift, start baking :-p

Answer 10

Cookies are always good for gifts. They are easy and cheap just like you asked. Here's some recipes, hope this helps.

This is really easy:

Sugar Cookies with Pistachio and Dried Cherries
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34502,00.html

Sugar Cookies
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28988,00.html

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26115,00.html

Answer 11

Rum Cake

1 cup chopped pecans
1 package instant vanilla pudding (3.4 oz size)
1 package yellow cake mix
4 eggs
½ cup water
½ cup oil
½ cup dark rum

Glaze:
½ cup butter, melted
1 cup sugar
¼ cup dark rum
¼ cup water

Preheat oven to 350. Grease and flour bundt pan. Chop pecans and place in bottom of bundt pan. Mix cake mix, pudding mix, eggs, water, oil and rum in mixer for two minutes on medium speed. Continue to beat for 1 more minute on high. Pour over pecans in bundt pan. Bake as cake mix directs, until toothpick inserted in cake comes out clean. Leave cake in pan.

Mix glaze ingredients in sauce pan. Heat to just slightly boiling to make sure sugar is all dissolved. ***** bottom of cake and slowly spoon glaze over cake, being careful to make sure it doesn’t run over the sides. Let sit until glaze is absorbed in cake. Invert cake onto a plate. Serve and enjoy. Refrigerate cake after plated, and store leftovers in the refrigerator.


Peanut Butter Rolls

2 Medium Eggs
1 Jar peanut butter
1 Box powdered sugar
2 Tbsp. Milk

Separate 2 eggs and mix the egg whites with the box of powdered sugar until you have a dough, adding milk as necessary.

Roll Flat

Spread peanut butter over the top of the dough. Roll it up (like rolling a piece of paper) cut into 1/2 inch pieces. Chill in the refrigerator for 1/2 hour.


Thumbprint Cookies

1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup finely chopped walnuts
2/3 cup any flavor fruit jam
1/4 teaspoon salt

Preheat oven to 300 degrees F. Grease cookie sheets.

Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.

Add vanilla, flour and salt, mixing well.

Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.

Remove cookies from oven. With thumb, dent each cookie.

Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

I just thought of something a friend of mine did - chocolate dipped pretzels. Take the big stick pretzels and dip them in melted chocolate. Let dry on parchment paper. You can even decorate them with holiday sprinkles. They turned out so cute. The other thing she did was chocolate covered pre-made rice krispy squares. She decorated them with sprinkles, too.