Creative Christmas gifts (+recipes)

Festive gifts from the kitchen always have a special appeal. We lived in our previous house for 11 years and I always appreciated the generosity of the three young brothers next door who, every Christmas - encouraged by their mother to express the true spirit of the season - made fudge and mini mince pies to give to their neighbours.
The boys always presented their gifts in a novel way - in colourful boxes or wrapped in cellophane decorated with Christmas symbols. The ready availability of attractive glass jars and novelty plastic containers allows candies and cookies to be showcased at their best. Labels can be hand printed or designed on the computer. It's always fun to include the recipe, attached as a neck-tag.
Baked gifts are always appreciated during the festive season. You could buy a loaf pan or unusually shaped cake pan to bake a gift in and present it - in its pan - to the lucky recipient.
Frozen homemade meals are also appreciated by singles over 70. However, it's best to check if they are allergic to any food before you cook a dish. I've found that coq au vin is a winner with the ladies and osso bucco with the men.
Pickles and jams as gifts are best freshly made. Kiwifruit are still economical to buy and make great preserves. Add a few canned lychees or mango to the kiwifruit jam for interest. Or add dried apricots to a chutney.
RECIPES
RECIPESCHOCOLATE PRUNES
The prunes may be stuffed with a little crystallised ginger before dipping in chocolate. Use good quality juicy prunes.
200g dark chocolate
30 pitted prunes
Chop the chocolate and place in a microwave-proof bowl. Cook on medium (50 per cent power for 2-3 minutes, until melted. Stir well.
Using a fork, dip the prunes into the chocolate, shaking off the excess. Place on a foil-lined tray and refrigerate, until set. Makes 30.

LEMON MILK TRUFFLES
250g unsalted butter
1 3/4 cups icing sugar
2 cups milk powder
1/2 cup chopped candied lemon peel
Slowly melt the butter in a saucepan. Add the icing sugar, stirring until smooth. Gradually mix in the milk powder. Add the fruit.
Take a heaped teaspoon of the mixture and roll into a ball. If too dry, add a little more butter. If too wet, add a little extra milk powder. Roll into 2.5cm balls. Store in an airtight container. Makes about 40.
COFFEE & WALNUT FUDGE
75g butter
1 tablespoon instant coffee,
dissolved in 1 tbsp boiling water
1 tablespoon coffee liqueur
500g icing sugar
1 tablespoon cream
1/2 cup chopped walnuts, toasted
Place the butter, coffee dissolved in boiling water and liqueur in a deep microwave-proof bowl. Heat for 1-2 minutes, until the butter is melted. Stir well. Sift in the icing sugar. Mix well. Stir in the cream and the walnuts. Pour into a tray lined with waxed paper. Refrigerate to set. Cut into squares. Makes about 25 pieces.
CHERRY SURPRISE COOKIES
225g butter
1/4 cup icing sugar
1 cup ground almonds
2 cups plain flour
1/4 teaspoon almond essence
30 glace cherries
1/2 cup icing sugar, extra
Preheat the oven to 150C. Line one or two baking trays with baking paper.
Cream the butter and the first cup of icing sugar, until smooth and creamy. Beat in the almonds, flour and almond essence. Take a heaped teaspoon of the mixture and neatly roll around a cherry. Place on the baking paper. Repeat with the remaining mixture and cherries. Bake for about 40 minutes, until lightly golden. Remove from the oven and, while hot, dust with the extra icing sugar. When cool, store in an airtight container. Makes 30.
SWEET RED PEPPER RELISH
Relish the great Christmas colour.
6 large red peppers (capsicums)
1 tablespoon plain salt
1 cup white wine vinegar
1 1/2 cups sugar
Discard the stems and seeds from the peppers. Mince or finely chop the peppers. Place in a ceramic or glass bowl. Sprinkle with salt and stand for several hours. Drain off the excess liquid and pat dry. Combine the peppers, vinegar and sugar in a heavy saucepan. Bring to the boil, stirring often. Cook on medium-low heat for about 30 minutes or until thickened. Pour into small, hot, sterilised jars and seal. Makes about 2 cups.

GLUTEN-FREE NUTTY CHOCOLATE CHIP COOKIES
1 cup chunky peanut butter
1 cup (packed) brown sugar
6 tablespoons fine maize
cornmeal or polenta
1 large egg
1 teaspoon baking soda
1 cup chocolate chips
Preheat the oven to 180C. Line two oven trays with baking paper.
Beat the first five ingredients in a bowl. Mix in the chocolate chips. Using wet hands, form tablespoonfuls of the dough into balls. Arrange on the two trays about 5cm apart. Lightly press with a fork. Bake until golden on the base but still soft to the touch in the centre, about 12 minutes. Cool for 5 minutes. Transfer to a wire rack to cool. Makes about 28.
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