Simple Treats from a Busy Holiday Kitchen


These can be made in minutes!

Relax. Time is tight just about now, but we still want to treat our family and friends with delights from our kitchen, morsels we create once a year. Cookies and breads top the list of holiday offerings. I know in our family, we have recipes everyone craves and expects. I think about the sour cream coffee cake my mother made for us all to enjoy for Christmas breakfast. It was a lot of work. But I also think about the lovely jars of marmalade, applesauce, and pickles she prepared all year and decorated in mere moments for the holidays. Smart.

Her example was that these gifts don’t need to be so time consuming they wear you out. There are a number of easy treats you can make in minutes that can round out your repertoire, but they are still special, and it you make them with someone you love, it’s not even work.

The most time consuming part of the process might well be finding your containers for giving, and in a pinch, canning jars will work for them all!

Vanilla extract from your kitchen is a special gift that will be remembered all year. Chocolate dipped dried and candied fruit take minutes to make, and while spiced nuts take a bit more time, all three can easily be accomplished in one afternoon, leaving lots of time to listen to music and fuss with labels and bows! If you like, take the time to write out the recipe on a little card to include so they can recreate the treat.

Make an afternoon if it. A nice respite in a hectic time, a gift to yourself.

Glazed Spiced Nuts

Use whatever nuts you love! You can add more or less cayenne in this recipe, and more brown sugar if you like things a little sweeter. I’ve used tamari because it does not contain gluten, but if that is not an issue you can also use any regular soy sauce. The freshly dried rosemary makes a difference.

4 cups mixed nuts, unsalted

¼ cup extra virgin olive oil

½ tsp. ground cumin

1 tsp. sweet paprika

2 tsp. ground rosemary, plus stems

¼ tsp. cayenne, or more…

1/3 cup brown sugar

2 tbsp. orange juice

1 tbsp. low-sodium tamari

Make the ground rosemary, below. In a pinch, you can substitute from the market, but note that the flavor may not be as pronounced, so use a wee bit more. Line a baking sheet with parchment sprayed with oil and set aside. Preheat your oven to 350 degrees. You are ready!

In a large, dry skillet, over medium high heat, toast the nuts for around five minutes, keeping them moving. Don’t walk away from these! You will know when they are ready when they start to perfume the air and you see some brown. Remove from the pan and set aside.

Wipe out the pan in case there are browned bits of nut skins. Immediately, add the olive oil, cumin, paprika, rosemary (along with the reserved stems), and cayenne to let the herbs infuse in the hot pan. Set aside for 15 minutes or so, no hurry, you’ll get back to it soon enough. Remember, this is your chill time.

Add the brown sugar, orange juice, and tamari and mix well. Place back on the burner on medium and cook for five minutes or so, until everything is well blended. Fish out the rosemary stems and add the reserved nuts, mix well, and pour out onto the baking dish. Spread this single layer, sprinkle with coarse salt and a few grinds of pepper, and place in the middle rack of your oven.

Bake for 10 minutes, stir them up, then return to the oven for another five minutes or so. You will notice the liquid has thickened and is starting to bubble. Remove from the oven and let cool.

When the nuts have cooled a little, use a thin spatula to break them apart, and do this again before they are completely cooled to avoid clumping. Place in jars or cellophane bags and pretty them up for gift giving. These freeze nicely, so you can make them weeks in advance. I freeze them so I won’t eat them all! You can also mix them with dried fruits and chocolate chips for a trail mix type of snack.

            Fresh ground dried rosemary: This is going to have far more flavor than any dried rosemary you’ll get on the market shelf.

I dry the fresh rosemary for grinding by placing in a low oven, 200 degrees, until dry to touch. You can also leave it in your gas oven with the pilot light lit overnight. In a pinch, dry it for a minute or two in your microwave between layers of paper towels, the easiest. Check at 30-second intervals. The rosemary will be dry, but still nicely green.

I grind mine in an old coffee grinder I dedicated to spices, or in my mortar and pestle. A small food processor works well too.

Homemade Vanilla Extract

       The fastest (sort of) gift to make for giving is homemade vanilla, and it happens to be the one that is most appreciated and remembered. In the time it takes to fill your bottlesvanilla with spirits and tuck in the beans, you are done.

Homemade is far less expensive and more delicious than bottled, have you priced good vanilla recently?

See full recipe here >>>


Chocolate Dipped Dried Fruit

You can make this recipe entirely in 15 minutes! I have made these for the past five or six years, and now they are a holiday tradition in our family, almost like they’ve always been there. It doesn’t take long to establish this! They look beautiful on a platter for a party, or packed in a tin lined with parchment paper. Use whatever dried fruit you love. By the way, this is a great dip for fresh fruit as well: think chocolate-dipped strawberries when they are in season, cherries, pear slices, etc., so keep this in mind for next summer.

* 10 ounces dark chocolate baking chips (or milk, semi-sweet, or white)

* Your choice of dried apricots, figs, candied ginger or candied orange peel, or other favorite

Place roughly 2/3 of the chips in a glass bowl over a pan of simmering water. Don’t let the bowl touch the water. Melt the chocolate, whisking gently, and when it is just about melted remove the bowl from the heat and add the rest of the chocolate, stirring gently until no lumps of chocolate remain. This will cool and temper the chocolate.

Dip your fruit in the chocolate, leaving about a third of it exposed. Place on a cookie sheet lined with parchment and place in the refrigerator just until set. After it is set, keep at room temperature in a cool place. Remove to a platter or packaging box.

Chocolate fruit
Here, dried apricots, figs, and candied ginger and orange peel, get a little dip in dark chocolate.

You can use whatever chocolate you love. I prefer dark chocolate, but semi-sweet, milk, or white work well too. Use baking chips rather than regular chocolate chips. I get mine from Vermont Nut Free since we have so many allergies in our family.

© Copyright 2017 – or current year, Dorothy Grover-Read

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