Goodies as gifts

The perfect recipe for holiday gift giving can be almost anything, as long as it comes from your kitchen – and from the heart. A favorite family recipe is a good place to start. A jar of jam or

chutney canned when the fruits were at their peak is always welcome. A simple sugar cookie can look elegant with a dusting of sprinkles, especially if it’s tied up in a small bag with a pretty ribbon.

The treats don’t have to be expertly decorated. If you can wield a pastry bag like a pro, that’s perfect. But giving a child a zip-top sandwich bag full of frosting with a snipped corner works just as well. Let them have fun shaking seasonal nonpareils onto the cookies; they’re easy to clean up.

Include the recipe on the gift tag if you like, or at the very least, add a note about how your treat should be stored and when it’s best enjoyed.

Here are some recipes to help you get started, including a White Chocolate Cranberry Scone from Luna pastry chef Nicholas St. Clair, and a wonderful Cream Cheese Sugar Cookie recipe from Eva Roberts at Just American Desserts.

Cranberry Ginger Chutney

From “Pretty Pantry Gifts,” by Tara Duggan. “This sweet-tart sauce is the perfect accompaniment to roast turkey or pork. It is also terrific on sandwiches made with leftover meat,” the author writes.

1 tablespoon vegetable oil

2 small white or yellow onion, diced

1 1/2-inch piece ginger, peeled and thinly sliced

1 teaspoon black or yellow mustard seeds

12 ounces fresh or thawed frozen cranberries

3/4 cup water

1/2 cup packed dark brown sugar

1/4 cup sherry vinegar or red wine vinegar

Salt and freshly ground pepper

Sterilize 3 half pint jars.

Heat the oil in a 10-inch skillet or saucepan over medium-low heat. Add the onions, ginger and mustard seeds and sauté, stirring often, until the onions are tender and translucent, 8 to 10 minutes.

Add the cranberries to the skillet, along with the water, brown sugar and vinegar. Simmer gently until the cranberries pop and the sauce takes on a jammy consistency, about 10 minutes. Season to taste with salt and pepper. Remove the ginger slices and discard.

Pour the mixture into prepared jars and allow to cool before covering tightly and refrigerating. Will keep for 3 to 4 weeks, refrigerated.

Yield: 2 to 3 half pints.

Poor Man’s Toffee

From “The Cook’s Country Cookbook,” by the editors of Cook’s Illustrated. “Saltines seem like an unlikely ingredient for toffee, but they work remarkably well.”

For the toffee:

24 saltine crackers

1 cup sugar

1/2 cup light corn syrup

1 1/2 cups salted roasted peanuts

1 tablespoon unsalted butter

1 teaspoon vanilla extract

1 teaspoon baking soda

For the topping:

1/2 cup semisweet chocolate chips

4 tablespoons unsalted butter

1 tablespoon light corn syrup

For the toffee: Adjust the oven rack to the middle position and heat the oven to 250 degrees. Line the bottom of a 13-by-9 inch baking dish with waxed paper and spray the paper with vegetable oil spray. Arrange the crackers in a single layer, salt side down on the waxed paper.

Combine the sugar, corn syrup and peanuts in a medium microwave-safe bowl. Microwave on high power until the sugar melts, about 2 minutes. Stir and microwave until the mixtures begins to boil, about 2 more minutes. Stir in the butter and vanilla until the butter melts. Microwave until the liquid begins to brown, about 2 minutes. Stir in the baking powder.

Working quickly, pour the sugar mixture over the saltines and spread evenly. (If the mixture hardens too quickly to spread, place the baking dish in a preheated 250 degree oven for 5 minutes). Refrigerate until firm, about 1 hour. Invert the brittle onto a cutting board, peel away the waxed paper, and, using your hands, break the brittle into large pieces. Return the pieces, toffee side up, to the baking dish.

For the topping: Melt the chocolate chips and butter in a saucepan over low heat until smooth, about 5 minutes. Stir in the corn syrup and, using a spoon, drizzle the mixture over the brittle. Let harden for 1 hour. (The brittle can be stored in an airtight contain at room temperature for up to 4 days.

Yield: 15 pieces

Diane’s Christmas Pecans

From “The Christmas Table,” by Diane Morgan. This is a recipe that Morgan has been making and giving to friends as a present for more than 20 years. It also makes a nice hostess gift.

1/2 cup (1 stick) unsalted butter

2 egg whites, room temperature

1/8 teaspoon kosher or sea salt

1 teaspoon pure vanilla extract

1 cup packed golden brown sugar

1 pound shelled large or jumbo pecan halves

Position a rack in center of the oven. Preheat the oven to 300 degrees. Have ready a large rimmed baking sheet, preferably nonstick for easier cleanup.

Melt the butter on the baking sheet in the oven. Be careful not to let the butter brown. Set aside.

In the bowl of a stand mixer fitted with the whip attachment, beat the egg whites on medium speed until foamy. Add the salt and beat on medium-high speed until soft peaks form. Pour the vanilla over the brown sugar, add the sugar 2 tablespoons at a time to the egg whites, beating on high speed to form a strong, shiny meringue with stiff, glossy peaks. Using a spatula, gently fold in the nuts until they are well coated.

Carefully tip the rimmed baking sheet so the butter evenly coats the bottom of the pan. Using a rubber spatula, spread the nuts over the butter without stirring to form an even layer without deflating the meringue.

Bake the nuts for 20 minutes. Remove from the oven and stir with the spatula, moving the nuts at the center of the pan to the edges and the nuts at the edges closer to the center. Return the pan to the oven, bake the nuts for 15 minutes longer, and stir them again. Continue baking, stirring every 15 minutes, until the nuts are separated, have absorbed the butter and glisten, and are beautifully browned, but not dark brown, 45 minutes to 1 hour.

Immediately turn the nuts out on a counter lined with a long sheet of aluminum foil; spread them out, and let cool completely. (Store in an airtight tin or covered glass container, or wrap in gift boxes lined with decorative waxed paper. The nuts will keep at room temperature for 2 to 3 weeks.)

Yield: 1 pound

Cappuccino Biscotti with Hazelnuts and Chocolate

From “The Art and Soul of Baking,” by Cindy Mushet (Andrews McMeel, 2008). These crisp, twice baked Italian favorites are perfect for dunking in coffee, tea or hot chocolate. They’ll keep in an airtight container for two months.

1 1/2 tablespoons instant espresso powder

2 teaspoons warm water

1 stick (4 ounces) unsalted butter, softened

2/3 cup (4 3/4 ounces) granulated sugar

3 large eggs, room temperature

2 3/4 cups (13 3/4 ounces) unbleached all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup (4 1/2 ounces) chopped skinned toasted hazelnuts (see note)

5 ounces good quality semisweet or bittersweet chocolate, cut into 1/4 inch chunks, or 1 cup (6 1/2 ounces) mini chocolate chips

1/2 cup (3 1/2 ounces) superfine sugar, optional (see note)

1/2 teaspoon cinnamon (optional)

Preheat the oven to 350 degrees and position oven rack in the center.

For the dough: In a small bowl stir together the espresso powder and warm water until the powder dissolves. Set aside.

Place the butter and granulated sugar in the bowl of a stand mixer and beat on medium speed until smooth and slightly lightened in color, 2 to 3 minutes. You also can use a hand mixer in a medium bowl, although you may need to beat the mixture a little longer to achieve the same results.

Add the espresso mixture and blend well. Scrape down the bowl with a spatula. Add the eggs, one at a time, beating well (15 to 20 seconds) and scraping down the sides of the bowl after each addition.

In a medium bowl, whisk together the flour, baking powder and salt. Add to the butter mixture all at once. Turn the mixer to the lowest speed and blend slowly, just until there are no more patches of flour. Turn off the mixer and scrape down the bowl.

Add the hazelnuts and chocolate chips and mix on low, just until blended. Remove the bowl from the mixer and stir gently a few times with the spatula to make sure the nuts and chips are evenly distributed and there are no patches of unincorporated flour or butter lurking near the bottom of the bowl.

To shape and bake the dough: Divide the dough in half. On a work surface lightly dusted with flour, gently squeeze and roll each piece to shape into logs about 13 inches long. Line one baking sheet with parchment paper. Place the logs on the sheet about 4 inches apart. Press down the logs, flattening them slightly until they are each about 2 inches across the top. Place a second baking sheet under the first (to prevent the bottoms of the logs from browning too quickly).

Bake for 30 to 35 minutes, until the logs are firm to the touch and lightly golden brown. Transfer the pan to a cooling rack and let the logs cool completely. (If you attempt to slice them while warm, the chocolate will smear and the cookies will look messy.)

Cut the logs and bake them a second time. Turn the oven down to 275 degrees and position two racks in the top and bottom thirds of the oven. Carefully transfer the cookie logs to a cutting surface. Use a serrated knife to slice the logs on a slight diagonal into cookies 3/8-inch thick.

Line the second baking sheet with parchment paper. Place the cookies, cut side down, on the parchment-lined sheets. (You’ll need both sheets to hold all the cookies).

Toast the cookies in the oven, switching the sheets between the rack and rotating each front to back halfway through, for 30 to 40 minutes, until dry and lightly tinged with color. Transfer to a cooling rack.

While the cookies are toasting, prepare the finishing sugar if you like. Whisk together the superfine sugar and cinnamon in a medium bowl. As soon as the cookies are out of the oven and off the rack, immediately roll them in the cinnamon sugar and return to the baking sheet to cool completely.

The cookies will keep in an airtight container for 2 months. If the cookies soften during storage, re-crisp them in a 300-degree oven for 10 to 15 minutes. Let cool and return to storage container.

Notes: To toast and skin hazelnuts, place the hazelnuts on a baking sheet in a 350-degree oven for about 10 to 14 minutes. The skins will begin to split and come away from the nuts. Transfer the hot nuts to a clean kitchen towel and wrap them lightly inside it the steam will help loosen the skins. After 3 to 4 minutes, rub hazelnuts vigorously inside the towel to remove as much of the skins as possible. Depending on the variety, you may be able to remove some of the skin, but sometimes very little rubs off. Don’t worry, the remaining skin will add flavor and color to your baking.

Superfine sugar is sometimes labeled “baker’s sugar.” To make your own, whirl granulated sugar in the food processor for about 60 seconds. You can substitute superfine sugar for granulated sugar one to one.

Yield: About 45 biscotti

White Chocolate Cranberry Scones

From Nicholas St. Clair, Luna pastry chef. “This is my favorite scone recipe. Enjoy!”

8 ounces all-purpose flour

2 1/2 ounces granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

4 ounces unsalted butter, chilled

1 large egg, plus 1 egg white, reserved

2 ounces buttermilk

1 teaspoons vanilla extract

1/2 teaspoons grated lemon zest

1/2 cup white chocolate chips

1/4 cup dried cranberries

Preheat oven to 375 degrees.

Combine dry ingredients, then sift. Chop butter into small pieces, mix with flour, then chill in freezer for 10 minutes.

Meanwhile, combine buttermilk, one egg, vanilla extract and lemon zest, and mix well. Pull dry ingredients out of the freezer. Break up butter into pea-size pieces with your fingers or a pastry blender, making sure to keep the butter cold. Add wet ingredients to dry, mix with hands or in a mixer (with paddle attachment) until almost combined. Add chocolate and cranberries until just combined. Move dough to a lightly floured surface and knead a few times until the dough is moist, uniform and smooth, working as little as possible. Scoop scones with an ice cream scooper, and chill for 20 minutes. Blend egg white with a little water to make an egg wash, brush on scones and bake for 8 to 12 minutes.

Yield: Varies

Cream Cheese Sugar Cookies

From Eva Roberts, Just American Desserts. Roberts shared this recipe during a cooking class she taught at the bakery a couple of years ago. These cookies are delicious and stay soft if they’re not overbaked. They can be frosted and decorated, dressed up with sprinkles or partially dipped in chocolate.

1 cup butter, room temperature

3 ounces cream cheese, room temperature

3/4 cup sugar

1 egg

Pinch of salt

2 teaspoons vanilla extract

1/2 teaspoon almond extract (optional)

3 cups all purpose flour

In a large bowl, beat together butter, cream cheese, sugar, egg, salt, vanilla extract and almond extract until light and fluffy. Add flour, beating until well blended. Divide dough into two equal portions. Wrap and refrigerate until firm, several hours or overnight. Prior to baking, allow dough to stand at room temperature until soft enough to roll out easily.

To bake cookies, preheat oven to 375 degrees. On a floured surface, roll dough to 3/16- to 1/4-inch thick. Cut with floured cookie cutters.

Bake 7 to 10 minutes. Do not overbake.

Yield: About 40 (3-inch) cookies

Double Chocolate Peppermint Bark

12 (6- to 7-inch long) red and white peppermint candy canes

1 pound couverture bittersweet or semisweet chocolate (see note), finely chopped

1 pound couverture white chocolate (see note), finely chopped

Line a jelly roll pan with aluminum foil, shiny side up, smoothing out any wrinkles, or line a pan with a piece of acetate.

Place candy canes in a heavy-duty zipper-lock bag, press out air, and seal bag. Crush candy canes with a rolling pin, alternately rolling and whacking candy until fairly uniformly crushed; aim for 1/4 inch pieces.

If there is a lot of powder residue, place candy in a colander and shake out and discard powdery part (or save and stir into hot chocolate).

You may also chop candy in a food processor, fitted with a metal blade, pulsing on and off. It will make a racket, however.

Temper bittersweet chocolate (see below) and spread in a thin, even layer, about 1/4 inch, all over the aluminum foil, using an offset spatula. It doesn’t have to be perfectly rectangular like the pan, as the candy will be broken up into irregular pieces.

Place in refrigerator to firm while you temper white chocolate (see note).

Spread tempered white chocolate in a thin, even layer over bittersweet chocolate. Immediately sprinkle chopped candy over white chocolate while it is still wet. Place bark in refrigerator until completely firm, about 20 minutes.

Peel off the aluminum foil. Break the bark into irregular pieces and enjoy.

Note: Couverture chocolate has a cocoa butter content of at least 32 percent. It will be very fluid when melted and it gives molded chocolates or coated chocolate and candies the thinnest, most elegant coating.

To temper chocolate: Start with desired amount of chocolate as stated in recipe and chop it very finely. Place about two-thirds of it in the top of a double boiler set over gently simmering water.

Stir gently to encourage melting, but not vigorously, which will add air.

Do not allow chocolate to heat above 115 degrees for semisweet or bittersweet chocolate and 110 for milk or white chocolate. As soon as the chocolate is melted, remove it from the heat and wipe the bottom of the pot to eliminate any chance of water droplets reaching the chocolate, which would cause it to seize. (You’ll know if it has seized because it will become overly thickened and grainy.)

Add about one-third of the remaining chopped chocolate and stir gently. The residual heat will melt it, and the mixture will start to cool down. Add the remaining chocolate, in two more stages if necessary, to cool the chocolate further, continuing to stir gently until it reaches 79 degrees. Stir until it is completely melted.

The chocolate is now ready to use. You must retain the chocolate’s temperature while you’re working with it.

Yield: About 2 pounds

Munch and Crunch Snack Mix

From “Gooseberry Patch, Christmas All Through the House”

1 cup mini pretzels

1 cup corn chips

1 cup oyster crackers

1 cup roasted and salted peanuts

1 cup honey roasted peanuts

2 tablespoons butter, melted

2 tablespoons brown sugar

1 teaspoon chili powder

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

1/2 teaspoon ground cumin

1/8 teaspoon red pepper.

Combine first 5 ingredients.

Combine melted butter and next 6 ingredients. Pour over the snack mix and stir until coated. Spread on a baking sheet and bake in a 300-degree oven for 25 minutes, stirring halfway through.

Yield: 5 cups