CHRISTMAS TRADITIONS

There’s very little time to do all the things you want to do for your friends and neighbors during the holidays. But something that says “you’re special” is a gift from the kitchen.

Almost every cook has his or her own specialty that they give at Christmas. It can be pickles, cookies, preserves and jellies, cakes, pies, snack mixes, fruit breads or candy. Here are some ideas from past Herald-Leader food sections that could become Christmas traditions at your house.

The pound cake has been a traditional gift since the early days when it was really made with 1 pound each of sugar, flour, eggs and butter. Today the classic is updated with the addition of various ingredients such as chocolate chips and cream cheese.

A pound cake is a wonderful gift to make. It’s easy to transport, it freezes well, and this recipe serves 24.

Chocolate chocolate chip pound cake
• 1/2 cup (1 stick) butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 6 eggs
• 1 teaspoon vanilla
• 3 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon soda
• 1 cup (8 ounces) dairy sour cream
• 1 package (6 ounces) semisweet chocolate chips
• 1 package (4 ounces) German sweet chocolate, melted
• Shiny chocolate glaze

Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan. Blend butter and shortening; add sugar and cream until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Sift together flour, salt and soda. Add alternately with sour cream to creamed mixture, beginning and ending with dry ingredients. Stir in chocolate chips and melted chocolate; blend well. Spoon into prepared pan. Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; turn out onto serving plate and drizzle with shiny chocolate glaze. Good served warm.

Shiny chocolate glaze
• 2 squares (1 ounce each) semisweet chocolate
• 1/4 cup ( 1/2 stick) butter or margarine
• 1/3 cup sugar
• 1/4 cup milk
• 2 teaspoons cornstarch
• 1 teaspoon vanilla

Melt chocolate and butter in saucepan over low heat; stir in sugar. Blend milk and cornstarch; add to chocolate mixture. Cook over medium heat to boiling, stirring constantly. and stir 2 minutes longer. Remove from heat; blend in vanilla. Drizzle over warm cake.

Truffles and rum balls make excellent homemade candy gifts.

Mocha truffles
• 12 ounces good quality semisweet chocolate
• 4 tablespoons unsalted butter, softened
• 1/2 cup coffee flavored liqueur
• Unsweetened cocoa powder

Break chocolate up into very small pieces. Melt in double boiler over barely simmering water. Transfer to mixing bowl; beat in butter. Add liqueur, beating while adding to keep mixture creamy and smooth. Chill 1 to 2 hours until firm. Roll between palms of hands into 1-inch balls. Roll balls in cocoa; shaking off excess. Makes 2 dozen. Can be frozen up to 6 months.

Rum walnut balls
• 1 3/4 cups vanilla wafer crumbs
• 1 3/4 cups sifted confectioners' sugar
• 1 1/2 cups ground walnuts
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons honey
• 1/2 cup light or dark rum
• Sifted confectioners’ sugar for coating

In a large bowl, stir together the crumbs, confectioners’ sugar, walnuts and cocoa powder until thoroughly blended. Stir the honey into the rum and gradually add the rum mixture to the dry ingredients, mixing first with a spoon and then with your hands. Add enough rum mixture to make a dough that holds together.

Roll bits of the dough into balls about 1 inch in diameter. Dredge lightly in a bowl of sifted confectioners’ sugar. The balls will seem soft at first, but they firm up after a short time. Makes 38-40 pieces.

Snacks such as flavored popcorn or cereal are nice for the person on your list who refuses to eat those sugar-laden goodies.

Party popcorn mix
• 3 quarts freshly popped popcorn (about 1/2 cup unpopped)
• 2 cups bite-size crisp bran-cereal squares
• 2 cups small pretzel sticks, unsalted if available
• 1 cup unsalted dry-roasted mixed nuts
• 6 tablespoons unsalted margarine
• 2 teaspoons salt-free herb-and-spice blend

In large bowl, mix popcorn, cereal squares, pretzel sticks and nuts. In small saucepan, melt margarine; stir in herb-and-spice blend. Drizzle seasoned margarine over popcorn mixture; toss until well blended. Store popcorn mixture in plastic bag or airtight container. Makes about 16 cups.

If you like to give preserved presents, made a batch of cranberry chutney.

Cranberry chutney
• 1 1/2 cups fresh or frozen cranberries
• 1 1/2 cups distilled white vinegar
• 1 1/2 cups sugar
• 1/4 cup slivered, peeled fresh ginger
• 1 clove garlic, minced
• 1 teaspoon mustard seed
• 3/4 teaspoon salt
• 1/8 teaspoon red-pepper flakes
• 2 1/2 cups cubed, peeled tart apple
• 1/2 cup golden raisins
• 1 cup walnut pieces

Wash cranberries; remove stems. In 5-quart Dutch oven, combine vinegar, sugar, ginger, garlic, mustard seed, salt and red-pepper flakes. Over high heat, bring to boiling, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 5 minutes. Add apple and raisins simmering 5 minutes, or just until apple cubes are tender but still hold their shape. Add nuts and cranberries, simmer 2 minutes.

Remove from heat. Ladle into 1-quart jar, 2 pints or 4 half pints. Cover; cool completely. Label and store in refrigerator.