Homemade goodies from your kitchen are a thoughtful gift for any occasion. Make your food gifts extraordinary by wrapping them in unique packages and using decorative accessories. Remember to always use food-safe containers with airtight lids and make sure containers are completely dry before filling them with food or ingredients.
Airtight Canisters: These containers are available in a variety of materials, including glass and plastic. They are great for storing snack mixes, cookies and candies.
Baskets & Boxes: These Versatile hold-alls are available in a wide variety of materials and sizes. Wrap plain boxes in decorative papers. Large, sturdy baskets and boxes are well-suited for packing entire themed gifts.
Glass Bottles: Airtight bottles are perfect for barbecue or other types of sauces or salad dressings. Always choose securely stoppered bottles to help prevent leakage.
Glass Jars: Jars are wonderful for presenting mustards, chutneys, snack mixes and cookie mixes. Make sure that the jars have airtight lids.
Gift Bags: These handy totes come in a wide variety of sizes and colors. Pack canisters in larger bags.
Tins: Metal containers with tight-fitting lids are just the right choice for snack mixes, cookies, candies and truffles. They also hold up well when sent through the mail.
Care of Cookies Since it is almost always necessary to store cookies for several days, it is important to have a suitable container for them. The tightly covered cookie jar, usually pottery, is the typical container, but a glass or china jar or a metal can with a tight fitting lid is also satisfactory.
If more than one kind of cookie is stored in the jar at a time, or if the jar is not washed thoroughly between each batch, there will be an undesirable interchange of flavors. If crisp cookies should become soft after storing, the crispness may be restored by placing the cookie on an ungreased baking sheet and letting them stand in a slow oven (300 deg. F) for 3 to 5 minutes.
Allow all cookies to become perfectly cool before storing! Bar Cookies Bar cookies is one of the easiest kinds of cookies to make, since the dough is simply spread or pressed over a shallow greased baking pan and baked.
After baking, the sheet may be iced, sprinkled with powdered sugar, or left plain, and then cut in oblongs, squares, or diamonds. Brownies and some filled and iced cookies are made in the manner. This type of cookie is best when eaten within a day or so after baking, as the cut surfaces dry out with longer storage.
Brownies ½ cup butter or margarine
2 squares unsweetened chocolate, 2 oz.
¾ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup sugar
¾ cup chopped nuts
Put butter and chocolate in top of double boiler and place over hot, not boiling, water to melt.
Sift flour, measure and resift 3 times with baking powder and salt.
Beat eggs until thick and fluffy.
Add sugar in 3 portions, beating well after each addition.
Stir in chocolate, then vanilla. Beat thoroughly.
Stir in flour mixture, then nuts.
Spread in a lightly greased 11 x 7 x 1½ or 9-inch square shallow pan.
Bake in a moderate oven (350 deg. F.) 20 minutes. Do not over bake.
While hot, mark into squares with tip of sharp pointed knife to obtain clean-cut edges. Cool in pan on cake rack, then finish cutting into squares. Leave brownies in pan until serving time. Wrap pan in waxed paper to keep moist. 16 squares
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