Christmas Food Gifts

Liz Bushong joins Natalie and Brittany to share recipes for Christmas food that would make great gifts!

Here are the recipes:

Double Fudge White Chocolate Brownies in a Jar

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www.lizbushong.com

The dry mix is given to the recipient in a decorative jar with an attached recipe card for them to bake with a few added ingredients.  Giving a baking pan with the mix and recipe would be a great package.

 

Layered Mix

2-cups sugar

½ cup special dark cocoa-tested Hersey's

1-cup all purpose flour

¼ teaspoon baking soda

¼ teaspoon salt

1-cup white chocolate morsels

1-cup semi-sweet chocolate morsels

 

Add-Ins

1-cup butter, melted

4 large eggs

1-teaspoon vanilla

Instructions:

In large jar or quart mason jar, layer sugar, cocoa, flour, baking soda, salt and white morsels, then chocolate morsels at an angle.  Tilt the jar and add each ingredient through a paper funnel while the jar is tilted. Stand up right and cover with lid and band.

 

Recipe card text:

To make brownies, place mix into large bowl. Stir in 1 cup melted butter; add 4 eggs and 1-teaspoon vanilla.  Blend well. Spread batter in a lightly greased 13 x 9-inch pan.  Bake at 350 until done, 40-50 minutes.  Cool well and refrigerate before cutting.  Frost brownies with chocolate buttercream frosting if desired and decorate with red and green mini M & M's and white chocolate chips.

Stained Glass Candy Medallions | www.lizbushong.com

 

Ingredients:

1-10 ounce bag Ghirardelli 60% Cacao Bittersweet morsels

½ cup chopped dried apricot

½ cup chopped dried cranberries

½ cup chopped pistachios, dry roasted and salted

 

Instructions:

Line a baking sheet with silicone mat or parchment paper.  Lightly spray with cooking spray, set aside.  Place chocolate morsels in a zip lock sealed bag.  Immerse this bag in a bowl of very warm water, knead bag until morsels are completely melted.  Pat dry baggie filled melted morsels completely.  Clip one end of bag and pipe small 1-1 ½"rounds onto baking sheet.  Immediately add chopped fruits and pistachios on chocolate rounds.  Let chocolates set until firm for about 2 hours before storing.  Candies are best served with in 2-3 days. Place candies in a covered container with wax paper sheets between layers.

Yield:  approximately 24 candy pieces

Sweet Almond Rolls

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www.lizbushong.com

 

Ingredients:

4 cups all purpose flour

2 Tablespoons sugar

2 teaspoons sugar

1 package active dry yeast

1-teaspoon salt

½ cup butter, softened

2 eggs

¼ cup warm water-110 degrees

1-cup evaporated milk

1-can Solo Almond Filling (http://www.solofoods.com/product/solo-almond-cake-and-pastry-filling

 

Instructions:  

Heat water in a microwave safe bowl 30 seconds until temperature is 110 degrees.  Add 2 teaspoons sugar to water, stir to mix, add dry yeast.  Let yeast sit until it proofs.  Meanwhile, sift flour with 2 Tablespoons sugar and salt and place in a large mixing bowl. Add softened butter to flour mixture, toss with pastry blender or hands until mixture is mealy or well blended like the size of peas.  Add proofed yeast and evaporated milk to flour, add eggs.  Mix well until smooth.  Do not over mix or beat batter. Cover batter with plastic wrap and chill dough over night or at least 2 hours.

Assemble rolls:  Cut dough ball in half. Roll out one half of chilled dough on floured surface to a 9 x 12-inch rectangle. Spread half of the almond filling over the center and to the edges of the rolled rectangle.  Starting on long side of rectangle, roll dough tightly into a jellyroll.  Seal edges and slice roll into 1" slices.  Place rolls on parchment lined baking sheet, Allow rolls to rise double in size, then bake at 350 for 15-20 minutes or until golden brown.   Cool rolls before glazing.  Glaze: ½ cup confectioners sugar, 1 teaspoon evaporated milk, ¼ teaspoon crème bouquet or vanilla extract, mix to desired consistency. Drizzle over rolls before serving or presenting.