Making DIY gift treats
Although Christmas is a time of giving, it’s the getting that often creates a high level of stress for many.
“I’ve talked to many people who dread the thought of more unwanted clutter coming into their homes at Christmas,” says Heather DeVouge of Make Space Organizing in Pictou County.
For those who are dealing with having too much stuff, receiving more items only adds to the overwhelming situation. And for those who have worked hard at getting rid of unwanted items, it can feel like a step backward, she says.
As an organizer, Devougue sees first hand how people struggle with the gifts given to them over the years. They hold on to stuff with absolutely no intention of ever using it just because someone gave it to them, as they are filled with guilt at the idea of getting rid of it.
“So much of what’s bought as a gift is never used by the people on the receiving end,” says Devougue. “We need to be more thoughtful about what we give so we are not creating additional clutter in each other's homes.”
Instead, givers should think about gifts of experiences, gift cards, or consumable presents like food or other treats.
Consumables can be a wonderful gift as long as the person's tastes are considered, says Devougue, urging people to either make or buy from a local vendor.
“The great thing about it is that anything not wanted can be given away or donated to a food bank,” she says.
If the item does get stored away and not used, it will be much easier to throw away during a future purge, she says, adding that people tend to have an easier time throwing out an old jar of pickles than a tea towel gift set.
DIY IDEAS
With the number of COVID19 cases rising and many people opting not to visit shopping malls, Merie Surkan, from Emerald, P.E.I., has been busy. Surkan makes and sells a variety of items, including custom orders for sewing, baking, and preserves through her Facebook business Bloomin’ Momma.
Surkan suggests saving old peanut butter jars and other containers throughout the year to keep them from landfills. Add a ribbon or have kids decorate the containers.
Four jars fit nicely in a used Tim Hortons carry-out tray for easy delivery, she says. Fill the center of the tray with candy canes or other consumables like a bottle of soy sauce or hot sauce. Another option, she suggests, is a new tea towel or a few new wooden spoons. Then, cellophane the whole package.
“If people really didn't want to leave their homes because of COVID-19, you can be really creative without spending much,” says Surkan.
Bonita Hussey operates Bonita’s Kitchen, teaching people to make traditional and non-traditional Newfoundland recipes from her home in Spaniard’s Bay, N.L. One of her favourite consum
able Christmas presents are gingerbread houses — preassembled or in a kit — along with caramel or cranberry sauce and peanut brittle.
After making the peanut brittle and allowing it to cool, Hussey packages the sweet treat up in a Christmas box or bag with a pretty ribbon. Then, she prints the recipe and ties it to the gift.
“Always include the recipe,” she says.
Surkan suggests these easy consumable presents:
SNOW DAY POPCORN
Make 10-12 cups of popcorn, add pretzels, cereal, or even marshmallows (another 6-8 cups or so in total). Melt one package of white chocolate chips, drizzle over the top, mix it up, then throw in some dried cranberries or M&MS and a big handful of sprinkles. Portion into clear gift bags, jars, or containers.
FLAVOURED RICE
Fill a 250ml jar with rice and add flavourings like onion soup mix, chili flakes, dehrydrated veggies, dried herbs like dill, cilantro, sage, even some dried lemon zest — whatever suits your fancy. Include instructions for the recipient to add two cups of water, bring to a boil, then cover and simmer 15 minutes before serving.
PECAN CRACK
Layer graham crackers on a cookie sheet. Melt a bag of chocolate chips, pour over the crackers, then sprinkle with your favourite candy, nuts, coconut—whatever you have and freeze. Break into pieces and serve in a cute Christmas box.
NOUGAT
“Seniors love this,” she says. Melt one tablespoon of butter with one bag of white chocolate chips and one bag marshmallows in the microwave. When blended, throw in one cup of gumdrops and pour on a parchment-lined pan. Cool until firm, cut up, and gift.
HOMEMADE BEEF JERKY
This favourite recipe can be made using a dehydrator or by baking it in the oven.
CAJUN BEEF JERKY
*From Bloomin’ Momma, Merie Surkan
Ingredients:
3 lb beef round steak, sliced into one-eighth to one-quarter inch slices across the grain (it's more tender that way). Tip: slice when the steak is still partially frozen to make it easier to keep slices uniform)
3/4 cup Worcestershire
1/2 cup water
1/2 cup soy sauce
1/3 cup teriyaki
1 Tbsp each: Onion powder, Old Bay seasoning, liquid smoke
2 tsp Cajun seasoning
1 tsp celery seed
Directions:
Mix all the marinade ingredients together, then add sliced beef and marinate overnight. Drain liquid and pat the beef dry with an old tea towel. Place beef slices on trays in dehydrator. Set at 160 and dehydrate for six to eight hours (check after six hours). It’s ready when jerky bends and top cracks slightly but does not break.
If you don’t have a dehydrator, line baking sheets with foil then put wire cooling racks on them. Lay strips on racks. Bake at 200 for about four hours, then check. You can flip the jerky over at the halfway point.
GINGERBREAD HOUSE FROM BONITA’S KITCHEN
Ingredients:
1/2 cup molasses
1 cup brown sugar
3/4 cup soft butter or margarine
2 tsp, ground ginger
1 tsp cinnamon
1 Tsp cloves
2 1/2 cups white or whole wheat flour
1 Tbsp water
1 Tsp baking soda
Directions:
In a large bowl, add butter, brown sugar, and spices, mixing until creamy.
Add molasses and baking soda in a small bowl and mix together, then pour into the other ingredients.
Sift flour slowly and mix with wooden spoon, adding 1 tbsp water or more if needed. When cookie mixture starts to form a ball, continue working the flour with your hand.
When the dough forms a ball, cut gingerbread house walls or cookies of choice. Place on cookie sheet lined with parchment paper.
To form a gingerbread house, cut out four rectangle shapes measuring three by five inches for the two sides and roof. Cut two square shapes, measuring five by five inches, for the back and front. Then, cut from the three-inches mark on both sides to form a peak, allowing the roof to sit onto the house easily. Bake on a lined cookie sheet for 10 to 12 minutes at 350º.
Place the wall sides on a plate or homemade base. Add a line of icing sugar on the outer sides to adhere to the other walls. Repeat until four walls are iced together, then adhere the roof with icing sugar on the outer sides to touch the top of the walls.
Decorate your house as desired with icing.
Icing ingredients:
5 cups confectioners sugar 1/2 tsp cream of tarter
7 tbsp water 1 tsp almond or mint extract 1 tsp corn syrup
1/2 tsp sea salt
Directions:
In a large bowl add all your ingredients, mix until blended and add extra icing sugar if needed.
Cover with clear wrap and place in the fridge until ready to use. Use decorating bag to ice gingerbread house. Add food colouring if desired.
See a video for more instruction at www.bonitaskitchen.com
PEANUT BRITTLE FROM BONITA’S KITCHEN
Ingredients:
1/2 cup light corn syrup
1 cup white sugar
1/4 cup water
1/4 teaspoon sea salt
1 cup peanuts salted or plain 1 teaspoon baking soda 2 tablespoons butter, softened
Directions:
Start by greasing a large cookie sheet. Set aside.
In a heavy-bottom saucepan, bring to a boil over medium heat corn syrup, sugar, sea salt, and water.
Stir until sugar is dissolved, then stir in peanuts, stirring occasionally.
Use a candy thermometer and continue cooking, stirring frequently, until temperature reaches 300 degrees F (150 degrees C), or test a small amount of mixture by dropping it into cold water — if it separates into hard and brittle threads, it is ready for the next step.
Remove from heat; immediately stir in butter and baking soda; pour at once onto prepared cookie sheet.
With two forks, lift and pull peanut mixture away from you; then let cool.
Snap peanut brittle into pieces. Store in cookie jar, cookie tin, or plastic bag.
Tip: Have all ingredients measured and ready to go when needed and use a candy thermometer for best results.