Tobacco

Every year I make a variety of christmas cookies and give them as gifts. I put a lot of work into it and I always put them in tins and give them as gifts. Does anyone have any other creative idea on how to give them as a gift?

Pack them in cheap Christmas Stockings. But inexpensive Christmas themed cookie jars at a discount store and pack in them.

2008-10-21 12:32:35 by Alie

Garage Sale Lot listed on Craigslist. Tables, shelving, cabinets not included. Large tote of clothes behind large Christmas tins. Car bicycle rack ...

Some real bargains to be had at the big supermarkets right now.I've bought loads of half price jars and lots of other good deals.I find that I have a good store built up over the winter as a result.I seem to have lots of tinned fish and jars of cooking sauces.Have you stocked up on food yet?

Yes, indeedy! Half our household is German, so we stock up on hard to find and/or quickly sold out items such as Spekulatius (spiced biscuits), mini Stollen and edible tree hangers (usually chocolate) used on our real tree along with real candles (Health and Safety would have convulsions at the thought). Lidl is an excellent source. They also have smoked Black Forest ham, Nurenburg sausages (little finger sized just right for kids) and a delicious potato salad.

2007-11-12 02:43:56 by pinkribbon

I was in British Home Stores about 3 years ago around Christmas (I know, it’s only September, but I want to find it for Christmas), and there was a Christmas tree decoration that I was hoping someone could help me with.
It was an electric, made up of lots of tin men, the odd Santa and possibly a reindeer, and they all had cymbals that they were clashing together. But all the characters (all over the tree) made notes at different times, so all the characters collectively played a selection of Christmas songs on your tree!
This is really the sort of thing that I should have bought when I first had the chance, but I thought that I would have time, but then they were all gone. And I went back the next year and they were not there, and I have googled and ebayed myself silly.
So, my question is that if anyone has any idea what they are called, who makes them or where you can get them. Or if they have at least seen them, so I don’t think that I am having some kind of mental episode!

If you do not get the answer you need here, check with the members of http://www.PlanetChristmas.com . There are many members from the UK that can possibly help you.

2007-09-16 13:44:34 by Anthony W

We are short on money this holiday season and have LOTS of family to consider. So I would like to do something creative and make something for Christmas. We have a 4 hour drive home so it will need to be something that will 1. fit in tins 2. keep well and 3. not be messy. Oh yes, and the easier the recipe the better.

I would love to hear your suggestions! Thanks for your time and happy holidays :)

try this: cookies in a gift jar. I got this one year from Grandma and I love them sooo much!

http://familycrafts.about.com/cs/giftsinajar/l/blckjarcch1.htm

2007-12-05 12:18:43 by ecstaticdevine

Every year, I always make my friends and family some kind of goody for Christmas and put it in a pretty Christmas tin as gift. In the past, I've made fudge, cookies, chocolate covered pretzels, and muddy buddies, among other things, and I'm looking for something different this year. I'm good at baking, but I'd like some recipes that don't involve a lot of time, since I have a lot to make - I'm giving these tins to 19 people :)

There's one more thing: I'm really short on money right now, so the less stuff I have to buy the better. Ultimately, I'd like to spend under 10 dollars total, since I've got to buy the tins, so recipes with exotic ingredients won't be very practical.
I don't really want to give cookies, so any other ideas and recipes would be greatly appreciated!!!!
Thanks in advance!
Guys, you area amazing. Thank you all for such wonderful ideas!

I do the same, and this year I am including this scrumptious recipe I found on allrecipes.com: Cake Balls. They are so easy, inexpensive and make a lot.

Cake Balls

"This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. If you want to go the extra mile, cake balls can be rolled in nuts, sprinkles, coconut, etc. or double dipped in white and dark chocolates. Chocolate confectioners' coating is also called Almond Bark in some stores."
INGREDIENTS:
1 (18.25 ounce) package
chocolate cake mix
1 (16 ounce) container

prepared chocolate frosting
1 (3 ounce) bar chocolate
flavored confectioners coating
DIRECTIONS:
1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Place the balls on a platter and put in freezer to harden and set. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

2008-12-12 15:47:29 by Tubalicious

I'm doing a lot of baked goods as gifts for Christmas this year. I'm looking for Gluten Free recipes (cookies, bars, balls, whatever) that DO NOT have to be refrigerated, and will last in a tin for a week or two.

Thanks!

Four-Ingredient Chocolate Chip Cookies
1 cup creamy peanut butter
1 cup sugar
2 large eggs
2 cups (12-oz.) semi-sweet chocolate chips

Heat oven to 350 degrees. Mix peanut butter, sugar, and eggs with wooden spoon until blended. Add chocolate chips. Drop by round teaspoonfuls on an ungreased baking sheet. Bake 8 minutes. Turn sheet in oven and bake another 2-4 minutes. Don’t burn them for heavens sake. Let the cookies cool a bit before removing them from the sheet.
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Cinnamon Stars: Zimtsterne

These are a classic German Christmas cookie; you'll find them in most every household as soon as St. Nicholas' Day (December 6) rolls around. These gluten-free cookies are kind of like a cross between a macaroon and a meringue, with a hint of nutty spiciness. We find them truly addictive. They're designed to keep for a long time; they'll get chewier as time passes.

2¼ cups confectioners' sugar, plus more for rolling
15 oz sliced almonds, with skin (about 4½ cups)
1¼ teaspoons ground cinnamon
3 large egg whites, room temperature
2 tsp finely grated lemon zest

Sift the confectioners' sugar. Put ½ cup of the sifted confectioners' sugar, 10 oz (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
Preheat the oven to 250º F. Line 2 baking sheets with parchment paper or silicone baking mats.
Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about ¼” thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
Cut cookies with a 3” star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.

Busy baker's tips: The dough can be frozen between the sheets of paper for up to 2 weeks. Store baked cookies in an airtight container for up to 10 days.

--Food Network, Twelve Days of Cookies, 2007
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Toasted Coconut Marshmallows

Homemade Marshmallows:
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

7 ounces sweetened shredded coconut, toasted
1 recipe Homemade Marshmallow batter, recipe above
Confectioners' sugar
Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.
Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.
--Ina Garten
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Five-Minute Fudge
1 (12-oz) bag semisweet chocolate morsels
9 oz (3/4 of a 12-oz bag) butterscotch morsels
1 (14-z) can sweetened condensed milk
1 tsp vanilla extract
1 (8-oz) can walnut halves
1/2 cup (a couple of handfuls) currants

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately. Spread into buttered 9” square pan. The fudge will set up almost immediately. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.
--Rachael Ray

2008-11-26 09:49:53 by Miss E