For the Media
Gifts from the Kitchen: A Southern Tradition
NASHVILLE, Tenn., - - Sometimes the holiday spirit gets lost in the quest for the perfect gifts. For some on your list, a batch of cookies, a loaf of bread or your famous cake may be the perfect solution. And, you might even enjoy an afternoon of baking more than a trip to the mall!
"In the South, we have reverence for food and the people who cook it," says Linda Carman, the Martha White® Southern baking expert, "so it only stands to reason that a gift from your kitchen will have special meaning. And the wonderful thing is that it doesn't have to be fancy or time consuming. One of your family's favorite recipes is significant when shared with a friend."
Something home baked is just the right gift for people you want to remember in a personal way - teachers, shut-ins or a friend who has been especially helpful. And, including a copy of your recipe adds the personal touch that keeps on giving long after the holidays are over.
Part of the fun of giving home-baked gifts comes in packing and wrapping your creations. The presentation can be as simple as wrapping with plastic wrap in a box, and adding festive ribbon.
If you have a little time, it's fun to look for compatible containers - like tins or jars for cookies, a plate or cover for a cake, or a cutting board and serrated knife to go with a loaf of bread. These little extras don't have to be expensive. Check discount stores, flea markets and grocery stores for items that would put the finishing touch on your gift.
Of all the home baked gifts, cookies are probably one of the best choices since most varieties will stay fresh for several days without refrigeration. Dried cranberries and chopped almonds turn classic oatmeal cookies into a holiday treat that would be a welcome gift. Cranberry Almond Oatmeal Cookies are good keepers and travel well if they're destined for a loved one who's away from home. This recipe is also good made with dried cherries or apricots.
And you can never go wrong with a batch of brownies. They're year-round favorites. But for the holidays, it's fun to dress them up by adding special ingredients and baking them in mini muffin cups. Southern Peanut Butter Brownie Bites are fun, easy to pack for giving and provide that guiltless little bite of something sweet.
Quick bread loaves -- like banana, pumpkin and zucchini -- all make nice gifts because they keep well and can be enjoyed for several days after baking. If you have a friend that might prefer a savory loaf instead of the traditional sweet varieties, try quick and easy Rustic Parmesan Herb Bread. Made with a combination of biscuit and cornbread mixes; this moist loaf has a delightful texture and flavor that complements soups and stews.
For other wonderful gift ideas, go to www.marthawhite.com and click on the recipe section. You'll find plenty of other ideas for sharing gifts from your kitchen.
Cranberry Almond Oatmeal Cookies
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1/2 teaspoon almond extract
1 cup Martha White® Self-Rising Flour
1 1/2 cup quick or old-fashioned oats
1 cup dried sweetened cranberries
1 cup chopped whole natural almonds
Heat oven to 350 degrees F. Grease large baking sheet. Cream butter and sugar together in mixing bowl until light and fluffy. Add egg and almond extract; beat well. Add flour; blend well. Stir in oats, cranberries and almonds. Drop by heaping teaspoonfuls onto prepared baking sheet. Bake at 350 degrees F for 10 to 12 minutes or until slightly puffed and brown around the edges. Remove from oven; cool on pan 3 or 4 minutes. Cookies will fall. Remove carefully to wire rack; cool completely. Makes about 36 cookies.
Southern Peanut Butter Brownie Bites
1 (22.5 oz.) package Martha White® Chewy Fudge Brownie Mix
1/2 cup Crisco® oil
1/2 cup water
1 egg
1 (10 oz.) pkg. peanut butter chips
1/2 cup chopped peanuts
Heat oven to 350 degrees F (325 degrees F for dark coated pans). Spray miniature muffin pans with non-stick cooking spray. Line muffin cups with paper liners; spray liners lightly with non-stick cooking spray.
Combine brownie mix, oil, water and egg in large bowl. Using spoon beat 50 strokes or until all dry mix is moistened. Stir in peanut butter chips and peanuts. Fill muffin cups 2/3 full of batter. Bake at 350 degrees F for 12 to 15 minutes. Do not over bake. Remove from oven; cool in pan 3 to 4 minutes. Remove brownie bites to wire rack to cool completely.
Makes 48 brownie bites.
Rustic Parmesan Herb Bread
1 (7 oz.) pkg. Martha White® Quick and Easy Extra Rich Buttermilk Biscuit Mix
1 (6.5 oz.) pkg. Martha White® Extra Rich Buttermilk Cornbread Creations
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill or rosemary*
1 cup (8 oz.) sour cream
1/2 cup milk
2 eggs, lightly beaten
Preheat oven to 375 degrees F (350 degrees F for dark pans). Grease bottom of an 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan. In medium mixing bowl, combine biscuit mix, cornbread mix, Parmesan cheese and herbs. Add sour cream, milk and eggs; blend well. Spoon into prepared pan. Bake at 375 degrees F 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool on wire rack. Makes 1 loaf.
* 1 teaspoon dried dill or rosemary may be substituted for fresh.