Lakes Region Foodie — Gifts from the kitchen

It's the time of year when we start to think of what would make delicious gifts from our own kitchen. Nothing says you care more than a gift made by you. This delicious salad dressing has been in my family for years. It is always well received.

Maple Syrup Vinaigrette

1/2 cup apple cider

1/4 cup tarragon vinegar

1/4 cup red wine vinegar

1/3 cup white wine

1/2 cup maple syrup

1/4 cup vegetable oil

1/4 cup olive oil

1 TB. lemon juice

ground ginger to taste

cinnamon to taste

salt to taste

Combine first 4 ingredients in a sauce pan and bring to a boil. Reduce to 1 cup of liquid. Cool. Combine with remaining ingredients until well blended, using either a food processor or wire whisk. Adjust seasonings. Makes 1 pint.

My good friend Phyllis Hamblet (AKA "Tuff"y) makes a very simple but very elegant chocolate sauce that is easy to prepare and keeps in the refrigerator for up to 4 weeks. Tuffy's sauces are always appreciated by the recipients. It can be made well in advance and stored in attractive jars and refrigerated.

Hot fudge sauce

1 can evaporated milk (13 ounces)

12 ounces chocolate chips

1 cup sugar

1 tablespoon butter

1 teaspoon vanilla

Heat milk, chocolate chips, and sugar over medium heat until mixture boils. remove from heat and stir in butter and vanilla.

Pour into jars.

Makes 3 cups.

For someone on your list who enjoys a spicy snack, here's an old favorite.

Spicy Pecans 

3 tablespoons butter

2 teaspoons salt

1 pound pecan halves

3 tablespoons Worcestershire sauce

1/4 teaspoon cayenne pepper

1/2 teaspoon ground cinnamon

Tabasco

Preheat oven to 300 degrees.

Melt the butter in a large saucepan.  Stir in the salt and add the pecan halves, stirring well so that the nuts are thoroughly coated.  Add the Worcestershire sauce, cayenne pepper, cinnamon and a good dash of Tabasco.  Stir again.  Put the whole mixture in a baking pan and roast in for 30 minutes, turning frequently until the nuts are slightly browned and very crisp.