The Hancock-Henderson Quill, Inc.
Natalie's archive of writings from 12-3-2018
For the past couple of years, I have been moving a jar of cookie ingredients around in my cupboard to get to other things.
The layer red and green M & M's topped off the flour and brown sugar base.
It looked so cute but I never took the time to make the cookies until last week. I was surprised at how easy it was to make the cookies.
They did taste a little "old" to me but Mark and Austin didn't notice a difference.
I've made cookies in a jar for Christmas presents in the past but it took so much time to "pound" the sugar in tightly so all the ingredients would fit in the quart jar.
They look pretty topped off with Christmas fabric tied up with ribbons on top but not a very practical gift.
I wanted to do something different. All I had to do was catch a post on Facebook from my cousin's wife and I found my practical Christmas gifts in a jar.
Deb shared a post from "Old Fashioned Cooking". It contained 3 recipes for seasons I use all the time…Taco, Ranch and Dry Onion Soup mix.
Perfect! Gifts I can make to have on hand for sharing or using. I also tried out a new granola recipe this morning that works great as cereal or topping on yogurt.
It also stores well in a jar in the cupboard.
Finally, if you are daring, I have also included an easy toffee recipe that seems pretty simple and stores well in a jar! Enjoy!
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½ c. chili powder
¼ c. onion powder
2 TBSP cumin
1 TBSP garlic powder
1 TBSP paprika
1 TBSP sea salt
Put ingredients into a pint jar. Cover and shake.
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5 TBSP minced onions
7 tsp parsley flakes
4 tsp salt
1 tsp garlic powder
Put ingredients into a pint jar. Cover and shake. Before using, shake again
For dressing: Mix 2 TBSP ranch mix with 1 c. Miracle Whip and 1 c. sour cream
For dip: 2 TBSP ranch mix with 2 c. sour cream
Mix a few hours ahead for flavors to blend
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2/3 c. dried minced onions
3 tsp parsley flakes
2 tsp onion powder
2 tsp turmeric
1 tsp celery salt
1 tsp sea salt
1 tsp sugar
½ tsp ground pepper
Put ingredients into jar. Cover and shake.
Shake again before using
4 TBSP mix = 1 pkt of soup mix
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Dec/Jan 1994
4 c. old fashioned oats
1 c flaked coconut
½ c wheat germ
½ c sesame seeds
½ c chopped pecans
1 ½ tsp salt
1 ½ tsp ground cinnamon
½ c vegetable oil
¼ c. packed brown sugar
1/3 c. honey
1/3 c. water
1 TBSP vanilla
½ c golden raisins or chopped dried apricots or craisins
In a large bowl, combine the first 7 ingredients; mix well. In a saucepan, cook oil, brown sugar, honey, water and vanilla until sugar is dissolved.
Pour over dry ingredients and mix well. Spoon into a greased 9 x 13 pan. Bake at 275 degrees for 1 hour or until golden, stirring every 15 minutes.
Cool completely. Stir in dried fruit. Store in air tight container.
Use as cereal or topping on yogurt or ice cream.
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1 c. coarsely
chopped pecans
1 c unsalted butter
1 c sugar
½ tsp salt
1 tsp vanilla
1 c. milk chocolate chips
Spray a 9" baking dish with cooking spray and line with parchment paper. Leave "handles" slightly hanging over the sides.Spread chopped pecans in a single layer on top of paper.
In a heavy bottomed pot, add butter, sugar, and salt. Bring to a boil over medium-low heat. Stirring frequently until the sugar is dissolved.
Once boiling, stir occasionally until reaching 290 to 300 degrees or "hard cracked" stage on candy thermometer.
Remove from heat and add vanilla. Pour over pecans. Let this sit for a few minutes before sprinkling chocolate chips on top.
Cover the pan with tin foil and let sit for 5 minutes or until the chips have softened.
Remove foil and gently spread softened chips in an even layer.
Place candy in the refrigerator to cool for at least 2 hours.
A cold garage works too.
Once firm, lift parchment paper by "handles" and put on a hard cutting surface.
Using a knife, break into pieces.
Store in an airtight container in a cool place.