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by Maggie Rogers Anderson

Homemade gifts are just so much better than anything you can buy in a store.  Consider the following very simple recipes for your friends, neighbors, co-workers.  No need to buy a container, simply wrap in cellophane (not plastic wrap) and tie with a bow.  A little goes a long way.  Happy holidays Shelburne!

Peppermint Bark

Crushed candy canes to yield one cup

2 pounds white chocolate  (not chips)

Place candy canes in a plastic bag and hammer into 1/4" chunks or smaller.  Melt the chocolate in a double boiler.  Combine candy and chocolate and pour mixture on to a cookie sheet lined with parchment or waxed paper and place in the refrigerator for 45 minutes, or until firm.  Remove from cookie sheet and break into pieces (like peanut brittle).

Chocolate Chip Peanut Butter Fudge

2 egg whites

1 cup granulated sugar

2 cups salty crunchy peanut butter

3 1/2 cups semi-sweet chocolate chips

Preheat the oven to 350-degrees.  Mix together egg whites and sugar in a bowl with a fork until combined.  Blend in the peanut butter and one cup of the chips.  Use a small, flat bottomed spatula to smooth out the top.  Evenly pour the remaining chocolate chips on the top.  Place the pan in the oven for 25 minutes.  Remove from oven and immediately smooth the melted chips with the spatula.  Let this sit at room temperature for two hours, or ideally overnight, before cutting.  To speed it up, you can place it in the refrigerator for an hour.  It is easier to cut this way, not too soft or messy.

Chipotle and Rosemary Roasted Nuts

Vegetable oil

3 cups whole roasted unsalted cashews (14 ounces)

2 cups whole walnut halves (7 ounces)

2 cups whole pecan halves (7 ounces)

1//2 cup whole almonds (3 ounces)

1/3 cup maple syrup

1/4 cup light brown sugar, lightly packed

3 Tablespoons freshly squeezed orange juice

2 teaspoons ground chipotle powder

4 Tablespoons minced fresh rosemary leaves, divided Kosher salt

Preheat the oven to 350-degrees. Brush a sheet pan generously with vegetable oil.  Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan.  Toss to coat the nuts evenly.  Add 2 Tablespoons of the rosemary and 2 teaspoons of salt and toss again.  Spread the nuts in one layer and roast them for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown.  Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 Tablespoons of rosemary.  Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool.  Taste for seasoning. Cool completely and store in airtight container at room temperature.

Rum Balls

2 1/2 cups crushed vanilla wafers

1 cup ground pecans

1 cup confectioners' sugar

2 Tablespoons plus 2 teaspoons baking cocoa

1/4 cup rum (or Grand Marnier or any other liqueur)

3 Tablespoons honey

2 Tablespoons water

Additional confectioners' sugar and/or crushed vanilla wafers

In a large bowl combine wafer crumbs, confectioners' sugar and cocoa. 

Combine the rum (or liqueur), honey and water; stir in crumbs.

Shape into one-inch balls.  Roll in additional confectioners' sugar or wafer crumbs. Store in an airtight container. Makes 3 1/2 dozen.