Nana's Kitchen

by Christine Greene

Kids & Making Edible Gifts

“Christmas gift!” was a phrase my Aunt Vee expressed when she arrived at our house for our family gathering during the holidays. Knowing that at Christmas we celebrated the birth of the Christ child, the greatest gift ever, we kids did not question what she meant. We were taught it is more blessed to give than to receive. I do think we have to learn to receive graciously as others give to us, and we must teach our children to do both.

Visitors are welcome in Nana’s Kitchen. Often they include cousins of my four granddaughters. Some of the recipes (Butterscotch Crunchies, Crunchy Holiday Mix, and Pumpkin Bread in a Jar) are items that can be made ahead of time so there won’t be a last-minute rush with the preparations. Children want to give gifts to teachers at school and church, so making them is a good thing to do. Neighbors, other church and school leaders, older folks may also be a part of the recipients of food gifts.

After washing hands and donning an apron, Kane was intrigued with the nut grinder (a safe tool for children). Finely chopped nuts are better in the small cookies.

Grace Anna enjoyed the feel of the cookie dough as she shaped the cookies into balls. After baking and allowing cooling time, she loved rolling them into soft sifted confectioner’s sugar, and then sampling them!
Be creative with packaging the gifts—many clear and decorated plastic and paper bags and boxes are available. Paper liners for cupcake or muffin tins come in all sizes and are good to display individual or several pieces of candy or snacks. Paper doilies or colored napkins make ideal decorative pieces to put under the goodies. Yarn or ribbons can add to a festive showing.

Rather than always giving sweets, think of other food items to give, such as containers in a dish to make a spaghetti meal, or Black Bean Salad. Consider purchasing items for a fruit salad and put into a decorative can or box. Include the recipe in the container, printed by the child with name and date. These items would be good to take to the local homeless shelter or Crisis Center to share as a meal a needy family could take home and fix.

Nana’s kitchen is a place of giving and receiving! Memories abound. Remember to take pictures. A favorite picture of my own two sons is of them and the kitchen covered in flour as they made biscuits to enter at the local county fair. Now, many years later, their daughters, cousins, and friends are welcome to make gifts and memories as we celebrate the birth of the greatest gift ever—the Christ child.

CRUNCHY HOLIDAY MIX
16-oz pkg milk chocolate M&M’s (red and green)
10-oz pkg peanut butter chips
3-oz can chow mein noodles
1 ½ c raisins
1 ¼ c peanuts
In a large bowl, combine all ingredients; mix well. Store in airtight container or in 8 clear Baggies (1 c/bag).
Yield: 8 cups

TACO SOUP
1 lb lean ground beef
l lge onion, chopped (if desired)
1 pkg taco seasoning
1 can pintos, undrained
1 can whole corn, undrained
1 can black beans, undrained
1 can kidney beans, undrained
1 can Rotel tomatoes
1 can diced tomatoes
1 can tomato sauce (15 oz)
1 can water, optional (if you want thinner)
Brown meat and onions; drain grease. Add all other
ingredients. Simmer about an hour. Serve with shredded cheese, sour cream and/or shredded lettuce, if desired. Good with cornbread or taco chips.

PUMPKIN BREAD IN A JAR
2/3 c shortening 2/3 cup sugar*
4 eggs 2 c cooked pumpkin
2/3 c water 3 ½ c all-purpose flour
½ t baking powder 2 t baking soda
1 t each cinnamon and cloves
1 ½ t salt 2/3 c chopped nuts
Jars and lids
Cream shortening and sugar together; beat in eggs,
pumpkin, water. Sift together dry ingredients (flour, baking powder, soda, spices, salt). Add to pumpkin mixture. Stir in nuts. Pour into 8 greased, wide-mouth pint jars, filling ½ full. Bake at 325°F 45 min. When done, remove one jar at a time; wipe sealing edge with paper towel. Screw cap on tightly. Heat will vacuum seal the jar; bread will keep up to one year. Can use more sugar if sweeter product is desired. Good with cream cheese as a spread!

BUTTERSCOTCH CRUNCHIES (“Haystacks”)
Melt 12 oz (2 c) butterscotch morsels over hot boiling water, or very low heat. Remove from heat; stir in a 3-oz can (2 c) Chow Mein noodles and 1 c salted peanuts. Drop by teaspoon on wax paper. Let stand about 20 min.
Yield: About 4 dozen.

BLACK BEAN SALAD
1 can black beans, drained & rinsed (not seasoned)
1 can shoepeg corn
1 to 2 c salsa
1 t dried cilantro (or fresh, about 1 T)
Mix together and refrigerate. Keeps well.

SNOWBALL SNACKS
1 c (2 sticks/1/2 pound) softened butter
½ c confectioners’ sugar
¾ c chopped walnuts
2 ¼ c flour
1 t vanilla
Heat oven to 350°F. Stir butter, sugar, nuts, flour, vanilla
together, mix well. Roll batter into 1-inch balls with your hands. Place balls on cookie/baking sheet. Bake 10 min. Cool cookies; roll in additional confectioners’ sugar to make the snowballs.

FIVE-STAR SALAD
8-oz can mandarin oranges, drained
20-oz can pineapple tidbits, drained
8-oz can shredded coconut
1 ½ c miniature marshmallows
8-oz container sour cream
Combine first four ingredients thoroughly; add sour cream and mix. Prepare a few hours before serving; store in refrigerator.
Yield: 6 to 8 servings