Recipes From Louise
By Louise McClain Special to The True Citizen

It's the season for giving. Homemade gifts of food prepared with someone special in mind captures the essence of Christmas. Food gifts show those nearest and dearest to us just how much we cherish them. From breads to candies to cakes and cookies, nothing is appreciated more by friends and family than gifts of food made with love.

Slow-Roasted Georgia Pecans

1 lb. pecan halves
2 TBSP unsalted butter, cut into
pieces
Salt to taste

Preheat oven to 250ºF. Pour pecans into a 9- by 13-inch baking dish and place on center rack in oven. Roast, stirring occasionally, until they turn a deep brown color. (Don't let them overcook as they will darken as they cool). This takes about an hour. Remove pecans from oven and stir in pieces of butter. Stir until butter melts, and return to oven if needed to get butter to melt. Add salt to taste while pecans are still hot. Serve still slightly warm for best flavor, or let cool and package in an airtight tin to store.

Cappuccino Mix

1 cup instant coffee creamer
1 cup instant chocolate drink mix
1/3 cup instant coffee crystals
½ cup sugar
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
Combine all ingredients; mix well. Store in an airtight container. To prepare one serving, add 3 tablespoons mix to 6 ounces of hot water; stir well. Yield: 3 cups dry mix.

Old-Fashioned Divinity

4 cups granulated sugar
1 cup light (not dark) corn syrup
1 cup water
¼ tsp. salt
3 egg whites (room temperature)
1 cup walnuts, chopped
1 tsp. vanilla

Combine sugar, corn syrup, water, and salt in heavy saucepan. Cook and stir over medium heat until mixture starts to boil. Continue cooking until mixture forms soft ball when tested in cold water (or use a thermometer). In the mean ime, beat egg whites until stiff. Pour ½ syrup over whites, beating fast all the time. Continue to cook remaining syrup while beating egg whites, until syrup reaches the light crack stage when dropped in cold water (this will happen quickly). Pour remaining syrup over egg white mixture, beating all the while. Continue beating until candy begins to hold its shape. Stir in vanilla and nuts. Drop by teaspoonfuls onto waxed paper. Makes about 50- 60 pieces.

Chocolate Chip Cookie Mix In a Jar

1¾ cups all-purpose flour
¾ tsp. baking soda

¾ tsp. salt
1½ (9 oz.) cups semi-sweet
chocolate morsels
¾ cup packed brown sugar
½ cup granulated sugar

Combine flour, baking soda and salt in a small bowl. Place flour mixture in 1-quart jar. Layer remaining ingredients in order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon. Recipe to Attach:

Preheat oven to 375ºF. Beat ¾ cup (1½ sticks) softened butter or margarine, 1 large egg and ¾ teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix and ½ cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoons onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 2 dozen cookies.

Mulling Mix

1 cup brown sugar
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. dried ground orange peel
1 tsp. ground allspice
½ tsp. ground nutmeg

Combine all ingredients in a medium bowl and stir with wire whisk until well blended. Store in airtight containers in a cool place or put in tin or glass jar for gift giving.

To make 1 serving of mulled cider, place ¼ mix, cup apple juice, and ¼ cup water in a small saucepan. Bring all ingredients to a boil and simmer gently for 5 minutes.