Lynne's Newsletter
lynnescountrykitchen.net

December 2007

"From My Kitchen To Yours"

"'Tis The Season To Be Jolly!"

Fragrant aromas from the kitchen are treasured childhood memories, especially during the holidays. Distinctive spice scents floating through the house mean Christmas is near and homemade delicacies are being prepared. Sharing these freshly baked goods with family, friends and neighbors continues to be part of our family traditions.

Begin preparing for the holidays with a large assortment of goodies. With just a little imagination and inspiration, you can make gifts from the kitchen your specialty. Creative packaging need not be elaborate or expensive - a little leftover lace and a lot of personal touch can make your gifts unique.

Packaging should not compete with the appeal of the food but should display it attractively. Simple supplies often found in your home can make your gift decorative.

WRAPPINGS AND TRIMMINGS - To wrap breads and cakes, such as Stollen or Kentucky Fruit Cake, choose from plastic wrap, colored foil paper, bright tissue paper, or aluminum foil teamed with colorful trimmings. Doilies, cloth or paper napkins, dish towels, and scraps of fabric, such as calico, gingham, or felt, also work well.

Finish off your gifts with ribbon, braid, yarn, lace or fabric strips. Holly sprigs, small pine cones, kitchen magnets, ornaments, and perky labels add extra charm.

Include the recipe and information on storing and serving the gift. Also note how long the food will keep.

CHOOSING YOUR CONTAINERS - An endless choice of containers is available. Many small items, such as cookies, candies and nuts, work well in clear plastic bags; you can also place the filled bags in foil boxes, decorative tins, tote bags or baskets lined with any of the wrapping suggestions above. Package jellies, spreads, sauces, liqueurs and salad dressings in jars, crocks, cocktail tumblers, mugs or decorative bottles.

MAILING TIPS - If you want to send some goodies across the country instead of next door, follow these tips.

Cookies are the easiest baked goods to mail. Crisp cookies that are high in sugr and shortening are the best choice for mailing. Soft, moist cookies travel well and are suitable for many areas, but they mold quickly in humid climates. On the other hand, fragile, lacy-textured cookies tend to shatter easily. Frosted cookies are also not recommended for mailing.

Cool cookies and other baked goods completely before packaging.

Coffee or shortening cans, snack food cans, shoe boxes and heavy plastic boxes make practical containers for shipping baked goods.

Wrap two cookies back-to-back or individually with aluminum foil or plastic wrap. Cushion bottom and sides of container with crumpled foil, plastic wrap or paper towels. Pack the cookies, as tightly as possible, without crushing. Fill spaces with foil or plastic wrap, and seal the lid with tape.

Place filled containers inside a fiberboard packing box. Fill spaces with crumpled newspaper, shredded paper or plastic foam. Seal the box with filament tape.

Bear in mind that address labels should be readable from 30 inches. Use ink that will not wash off or smear easily. Label the package "Perishable Food." And be sure to include a return address inside the package.