100. Homemade Apple, Pear, & Pumpkin Butters

Fruit butters, like apple, pear, & pumpkin, are sweet, seasonal treats that are simple to make (especially if you have a slow cooker). Slow cook the fruits with a little sugar and spice and they'll break down in their own juices.

98. Homemade Vanilla Extract

Homemade vanilla extract may take a little advanced planning to make, but what a cool gift! Most vanilla recipes call for vodka or alcohol as the base. A lot of people don't know that you can also use food-grade vegetable glycerin as a base. Here are a couple of recipe versions to make your own vanilla extract...

96. Flavored Butters

Here's a gift for anyone who loves, well, butter. (And honestly, who doesn't?) These flavored butters add a little pep to both savory and sweet foods. (or, you know, you can just slather them on a hunk of bread and go to town.)

89. Quick Jam Recipe

Quick jams are fast and easy, requiring less time and fewer ingredients than the preserves most people put up over the summer. They also won't last as long, but that's okay—they're so good, people will eat them up pretty quickly.

77. Mock Starbucks Cranberry Bliss Bars

A favorite during the holiday season, Starbuck's Cranberry Bliss Bars are a little taste of heaven. Now you can make these delectable treats at home...

76. Gourmet Treats

We buy most gourmet treats because we think they're easier than making them ourselves, but truth is, some of these things are super easy (and inexpensive) to make! See for yourself:

71. Soup Wreaths

MATERIALS

Long stemmed herbs:

• For Chicken Soup choose 6 of the following:
  
  
  
  • Rosemary
  • Small lovage leaves
  • Thyme
  • Parsley
  • Celeriac leaves
  • Lavender
  • Garlic chives
  • Lemongrass
  • Garlic leaves
  • Winter savory
  • Sweet marjoram
  • Lemon basil
• For Beef or Pork based soups choose 6 of the following:
  • Rosemary
  • Tarragon
    
  • Chervil
  • Oregano
    
  • Thyme
  • Basil
    
  • Savory
  • Hyssop
    
  • Onion leaves
  • Bay
    
  • Chives
  • Small hot peppers
    
  • Garlic chives
• For Vegetarian based soups, pick from either list

INSTRUCTIONS

1. To begin the wreath, gather your ingredients. You will need about 6 sprigs of herbs in varying lengths. Longer pieces can be woven into the wreath more easily than shorter ones. You will probably also want 3 or 4 shorter pieces to add into the wreath for bulk and variety.
2. Choose a sprig of rosemary or a similar woody, long-stemmed herb, about 12 to 14 inches long. Bend it into a loop that is about 4 inches in diameter, twisting the ends around each other. You don’t need to tie it in place, simply hold it together with your thumb and finger, then add another long-stemmed herb, twisting it over and around the first one and overlapping the ends of the first.
3. Continue adding additional sprigs — a piece of sage, some thyme, onion leaves, garlic chives and others — until your wreath looks full. Keep in mind the wreath will shrink as it dries, so add enough herbs to keep it looking full after it dries.
4. Add a long leaf, such as an onion top from winter onions or a leaf of lemongrass, at the very last, spiraling it like a ribbon all the way around to secure all of the herbs and give it a finished look.
5. The two ends of the spiraled leaf can be tucked under some of the other herbs and any loose ends can be trimmed off with pruners. You also may want to tuck in a nice, small red pepper or a sprig of golden marjoram for some color. Chive flowers dry well, as do garlic chive blossoms and oregano. Tuck the stem into the wreath so it is secure.
6. Now you are ready to dry your wreath. The simplest way is to put it in a dark, dry place, like a pantry or a cabinet, until it is dry. Even the oven, without heat, works well. It’s important to dry your wreath out of light in order to maintain the vibrant color and flavor of your herb. DO NOT DRY YOUR WREATH IN THE MICROWAVE - it zaps all of the essential oils out of the herbs.
7. Once your wreath is completely dry, you are ready to attach a recipe card containing instructions for using the wreath with a ribbon or string .

Recipes:

Wintertime Chicken Soup

• 2 1⁄2 quarts of water
• 2 chicken breasts, cut in pieces
• 1 stalk celery, diced
• 1⁄2 cup diced onion
• 2 carrots, peeled and diced
• 1⁄4 cup rice or pasta, optional
• Cooking wreath
• Dash salt and pepper, to taste

Bring water to a boil and add chicken and vegetables. Cook until chicken is tender, about 20 minutes. Add rice or pasta and reduce heat to a simmer, cooking 10 to 15 minutes. When you add rice or pasta, also remove the ribbon from the cooking wreath and add the wreath to the pot of simmering soup. Simmer until done, add salt and pepper to taste, remove wreath and serve.

Vegetarian Vegetable

• 2 1⁄2 quarts of water
• Assorted, diced vegetables, such as celery, carrots, turnip, cabbage, onion and garlic
• 1⁄4 cup rice or pasta
• Cooking wreath
• Dash salt and pepper, to taste

Bring water to a boil. Add vegetables and simmer until tender, about 20 minutes. Add rice or pasta and simmer until nearly tender. Add the cooking wreath (with the ribbon removed) and simmer for another 10 minutes. Add salt and pepper to taste, remove wreath and serve.

Resource: Herb Companion

[Edit 12/16]—Herb Companion now redirects to Mother Earth Living.

67. Scented Sugars

MATERIALS:

Granulated Sugar
aromatic edibles: Scented geranium leaves, rose petals, orange or lemon peel, vanilla beans
Glass jar with a tightly sealing lid.

INSTRUCTIONS:

Layer granulated sugar with aromatic edibles like scented geranium leaves, rose petals, orange and lemon peel (first set out for a day to dry), or vanilla beans. Mix small batches, and let them sit for a few days in tightly sealed jars while the scents infuse the sugar. One jar or a trio serves makes an unusual present for whomever you think could use a little sweetness.

Source: Martha Stewart

64. Personalized Blend Coffee

MATERIALS:

1 lb. ground coffee
1-2 tsp. spice (ground cinnamon, cardamum, nutmeg, vanilla bean...)
coffee bag with coated lining
ribbon
label (PDF)

INSTRUCTIONS:

Mix one or two teaspoons of cinnamon or nutmeg into a pound of freshly ground coffee beans; or scrape the seeds from four vanilla beans with a paring knife, and add them to a pound of coffee. For the best flavor, use a medium-bodied coffee, such as one from Kenya or Colombia. Scoop into a coffee bag with a coated lining, available at kitchen-supply stores. Finish with a ribbon and a decorative sticker.

Source: MarthaStewart.com

Clip-on Measuring spoon

MATERIALS

Metal measuring spoon (Tablespoon)
Metal tie clip
metal to metal adhesive

INSTRUCTIONS

have yourself the early morning fumble for a measuring spoon by clipping one to your sack of dark roast. This makes a lovely housewarming gift as well. Simply use multipurpose adhesive (one intended for metal-to-metal applications) to affix an inexpensive tie clip to a metal measuring spoon. Be sure to hand-wash the spoon to prevent glue from dissolving.

Resource: Martha Stewart

55. Dog Treats | Gifts for Pet Lovers

PEANUT BUTTER BONES

INGREDIENTS

1 package dry yeast
1/2 cup lukewarm water
1 cup mashed potatoes
1 cup milk
1/4 cup molasses
1/2 cup chicken stock
1 cup chunky peanut butter
1 cup whole wheat flour
1/2 cup rye flour
1/2 cup rice flour
1 egg
2 cups all-purpose white flour

DIRECTIONS:



Preheat oven to 325 ° F (165 ° C).

In a large bowl, dissolve the yeast in water. In a large saucepan, mix together the potatoes, milk, molasses, stock, and peanut butter. Heat, stirring frequently until boiling. Remove from heat and let cool to room temperature. Add yeast mixture. Gradually blend in the egg, wheat, rye, and rice flours. Add enough white flour to form a stiff dough.

Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball and roll to 1/2-inch (12 mm) thick. Using cookie cutters, cut out biscuits. Place on ungreased baking sheets, spacing them about 1/4-inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 45 minutes. Let cool overnight. Makes several dozen bones that freeze well--and have the consistency of pizza crusts, a favorite snack for most spoiled dogs!

PEANUT BUTTER 'N HONEY OAT CRUNCHIES
Corn, Wheat, & Yeast Free

INGREDIENTS

1/4 cup honey
1 cup crunchy peanut butter
2 cups chicken broth or water
1/3 cup peanut oil 1 cup rolled oats
1 cup oat bran
3-4 cups oat flour

DIRECTIONS:

Preheat oven to 350 ° F (180 ° C).

In a small dutch oven or large saucepan, combine honey, peanut butter (try to find a brand that has no added suger, salt or other ingredients; ideally it should only contain peanuts), chicken broth, and peanut oil. Heat, stirring often, until mixture begins to simmer. Remove from heat. Stir in rolled oats and oat bran and let cool until lukewarm -- or cool enough to work with. Gradually blend in oat flour, adding enough to form a stiff dough.

Transfer to a floured (oat flour or rye flour) surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Use a mini-cookie cutter or cut into small squares. Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits. If the dough becomes too crumbly to work with after a few rollings, sprinkle with a little water to bind it together and knead it for 30 seconds or so.

Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 30 minutes, or until golden brown on both sides. After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight. The extra time in the oven as it cools off helps make the treats crispier. These make a more delicate crunchy biscuit, so we use them more for special or training treats, not tartar control.

Makes several dozen small treats that keep and freeze well.

Source: Two Dog Press

43. Mixes (in Jars)

COCOA MIX

INGREDIENTS

2 cups nonfat dry milk powder
3/4 cup sugar
1/2 cup unsweetened cocoa
1/2 cup mini semisweet chocolate chips
1/2 cup powdered nondairy creamer
1/8 teaspoon salt

INSTRUCTIONS

1. Measure all of the ingredients into a mixing bowl and whisk them until they are evenly blended.
2. Store the mix in a tightly covered container at room temperature until you're ready to package it. Makes about 4 cups of mix.
   
   The secret ingredient in this mix is the mini chocolate chips, which melt when combined with the boiling water and give the cocoa an extra-rich flavor. The recipe makes enough for four gift-size portions, each of which can be measured into a small plastic bag and tucked into a cup or mug filled with mini marshmallows, candy stick stirrers, and a spoon. Wrap each filled gift cup in cellophane and don't forget to include a tag with a list of the ingredients.
   
   
   

PANCAKE MIX

INGREDIENTS

5 cups all-purpose flour
1 1/2 cups whole wheat flour
1 cup cornmeal
1/3 cup sugar
2 tablespoons plus 2 teaspoons baking powder
2 teaspoons salt

INSTRUCTIONS

1. Measure the all-purpose flour, whole wheat flour, cornmeal, sugar, baking powder, and salt into the bowl of a large food processor.
2. Process for 15 to 30 seconds or until thoroughly mixed. (Alternatively, stir the ingredients together in a bowl.)
3. Spoon the mix into a 2-quart jar.
4. Affix a label on the front of the jar that says "Pancake Mix."
5. Affix a second label on the back of the jar with the pancake directions:
   

   Stir 1 1/2 cups of pancake mix, 2 eggs, and 1 1/4 cups of milk in a mixing bowl until smooth. Melt 1 tablespoon of butter in a large frying pan over medium heat. Cook the pancakes for 2 to 3 minutes on each side. Enjoy with maple syrup. Serves 4.

6. To present the gift, tie a bow around the jar. Makes 1 mix.

CRUNCHY GRANOLA

INGREDIENTS

4 cups rolled oats
1 cup wheat germ
1 cup chopped walnuts or slivered almonds
1/2 cup sesame seeds
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup vegetable oil
1/3 cup honey
1/3 cup water
1 (6-ounce) package dried sweetened cranberries or other dried fruits such as cherries, raisins, pineapple, or papaya

INSTRUCTIONS

1. Heat the oven to 300º. In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon, and salt.
2. Make a well in the dry ingredients and add the oil, honey, and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet.
3. Bake the granola for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cool completely, then stir in the cranberries or dried fruit. Makes about 7 cups.

THE BEST SCONES YOU'LL EVER HAVE

INGREDIENTS

1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup raisins (optional)

INSTRUCTIONS

1. Measure and mix ingredients
2. spoon into a jar or cellophane bag
3. Make a tag with a list of ingredients & baking instructions:
   

   Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet. In a small bowl, blend scone mix with 1 cup butter cut into pieces. Mix in 1 cup sour cream, and 1 egg until just moistened. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
   Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.



Source: AllRecipes.com

Here are more gifts in a jar recipes:

Tiny Book of Mason Jar Recipes Small Jar Recipes for Beverages Desserts & Gifts to Share
by Product Concept Mfg Inc (Hardcover)

38. Flavored Vinegars

MATERIALS

Knife
Funnel
Decorative bottles with corks or sealable tops

INGREDIENTS

TARRAGON VINEGAR
4 cups apple cider vinegar
3 large sprigs fresh tarragon


RASPBERRY VINEGAR
4 cups white wine vinegar
1-1/2 cups fresh or frozen raspberries


ROSERMARY GARLIC VINEGAR
1 cup red or white wine vinegar
4-5 peeled whole garlic cloves
4 sprigs fresh rosemary

INSTRUCTIONS

The process is simple. Cut your ingredients to a size that will be completely submerged in the liquid. Put ingredients into clean bottles and pour red or white wine vinegar over them. Cap the bottles and store in a cool, dark place for at least three weeks. If you don't have that much time, you can speed the process up somewhat by heating the vinegar till it's lukewarm and pouring it over ingredients that have been chopped or crushed. Store this in a cool dry place for at least ten days, then strain and discard the chopped or crushed ingredients from the vinegar. Return the vinegar to a cleaned bottle and add new "whole" ingredients.

Make your own labels by cutting strips of white or colored paper and writing the vinegar flavor on it. Attach with glue or rubber cement. Make a paper strip that can fold over the top of the bottle as well (see image).

Resources: about.com 

If you like making infused vinegars, you might want to check out this fun book:

Flavored Vinegars 50 Recipes For Cooking
by Daniel Proctor and Michael and Penelope Wisner Trade Paperback

29. Fortune Cookies

INGREDIENTS

1 egg white
1/8 teaspoon vanilla extract
1 pinch salt
1/4 cup unbleached all-purpose flour
1/4 cup white sugar

12 small strips of paper (approx. 1/2 in x 4 in), with hand written fortunes
A glass jar

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.
2. Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture.
3. Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.
4. Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.
5. Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.
   
   Once you've made the cookies, place as many as you like into a glass jar, seal it, and affix a handmade label on the front.

Sources Allrecipes.com

27. Tea Gift Basket

If you have a friend that enjoys tea, this is a fun and easy gift to assemble:

MATERIALS

a pair of tea cups with saucers

(these are prolific at thrift stores, and usually fairly inexpensive - the saucers are optional)

a small basket (big enough for the two tea cups)
2-3 tea bags per cup

(you don't have to include the entire box of tea)

Tea Bag envelopes [courtesy of Marilyn Scott Waters]

They can be printed out in Red & Blue or Pink & Green

Demerara (raw sugar) cubes or Honey sticks
Cellophane (not plastic wrap)
Tea Biscuits (recipe follows)
raffia or ribbon

INSTRUCTIONS

1. print the Tea Bag envelopes, cut them out and assemble
2. insert tea bags into envelopes & place in tea cups
3. assemble everything in the basket
4. place basket on unrolled cellophane
5. cut a piece of cellophane large enough to gather around the basket
6. tie raffia or ribbon around the top of the cellophane.
   
   note: if you like you can assemble ingredients into the tea cups and wrap them with cellophane (& do without the basket)

TEA BISCUIT RECIPE

INGREDIENTS

4 c. flour
3/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
3 eggs, slightly beaten
1/2 c. oil
1 tsp. vanilla
1/4 c. orange juice
1/4 lb. butter, softened
Sugar



1. Preheat oven to 375º
2. Sift the first 4 ingredients together onto a piece of wax paper.
3. Make a well in the center with walls high enough to contain the liquid ingredients;
4. add eggs, oil, vanilla, and orange juice.
5. Knead dough very lightly for a few seconds on a lightly floured board.
6. Pat the dough gently and cut the dough with a floured cutter.
7. Place biscuits on a greased cookie sheet.
8. Bake at 375º F for 15-20 minutes. The tea biscuits should rise and be lightly brown in color.
9. When done, and still warm, sprinkle tops with sugar.


Recipe Source: Cooks.com

And for more fun gifts:

Gifts In A Jar Holiday Fun
by Sarah Givins (Spiral/Comb)

22. Clay Pot (or Tin Can) Quickbreads

MATERIALS

Clay pot or tin can
aluminum foil (if using clay pot)
Butter, margarine, or vegetable oil
Quickbread mix (such as cornbread or muffin mixes)

INSTRUCTIONS

1. Wash clay pot (or can) with warm water only. towel dry. Cover drain hole w/ small piece of aluminum foil. Grease inside of pot & lip with butter, margarine, or oil.
2. Preheat oven 375 F. and bake according to the times below:
   
   • cornbread for 45 min,
   • all others 60 min. Use any quickbread recipe.
3. Spoon batter into Pot or Can, bake immediately.
4. bread is done when topcrust is lightly browned.
   
   If keeping for yourself: Cool bread IN pot for 10 min.Loosen w/ knife, remove to a rack, let stand 10 min Serve warm
   If giving as a gift, allow to cool, then wrap with cellophane or waxed paper.

From RecipeTips.com:

Other Baking Containers: almost any other type of oven-safe and food-safe container can be used to bake bread, such as a stoneware baking dish or terra-cotta pots or even coffee cans as is the case when making Boston brown bread.

When using a terra-cotta flowerpot, it must be thoroughly dry. It is best to place it in a warm, sunny location for several hours. After drying, the pot should be well greased with cooking oil, placed in a 375ºF oven for about an hour, and then cooled. This process can be repeated several times until oil has thoroughly soaked the terra-cotta. The seasoned flowerpot should not be washed after use because washing will have an adverse effect on the seasoned surfaces - simply wipe the pot clean.

Also an option: Create a quick bread gift basket:

• Clean Clay Pot
  
  you can pre-season as suggested above, or enclose seasoning instructions
• Quick Bread Mix
  
  provide in original packaging, or buy a cellophane bag & empty the contents into it - provide a label telling what kind of quick bread it is
• Dish Towel
• Wooden mixing spoon
• Baking Instructions