Food can be the perfect holiday gift. Some recipes to make for your loved ones far away

The first time I ever decorated my very own Christmas tree was in December 1991.

I was in graduate school at the University of Notre Dame. My roommate Scott and I cut down the tree and set it up in the living room of our tiny on-campus apartment.

All was good until something hit us: We had nothing with which to decorate it. All of my ornaments were still at my mom’s house back in Iowa. His were even farther away: Hawaii.

I gave it a little thought. I was a poor graduate student. How could I make a festive tree and not break the bank?

The lights were easy. I went traditional with a couple of strings of white lights.

Because I wanted a classic tree, I strung together popcorn and cranberries and hung them on the tree. When I stepped back, I thought it looked pretty good.

Still, something was missing. Ultimately, I settled on tying a few dozen red velvet bows to the branches.

The simplicity was perfect. Our tree looked beautiful.

I think about that first Christmas tree every year when the other Michael and I decorate our tree (or, Hanukkah bush, as Michael refers to it). It is still lit with strings of white lights.

After that, it’s far from classic, however. There are rubber goldfish … an orange coral snake … and weird little angels made from jute that I bought in West Liberty 20 years ago.

And then there are the homemade ornaments. Most were made by family members or friends and gifted to us over the years.

One is a little Christmas tree strung together on wire with plastic beads. Another is a collection of Popsicle sticks glued together in the shape of a star that some students made for me when I was teaching at Muscatine Community College.

I must admit that they are a little homely, but I wouldn’t think of replacing them with something shiny and store-bought. I love these strange little things because each time I put them on the tree, I think of the people who gave them to me.

And that’s what inspired this week’s column.

Homemade gifts from your kitchen can be the perfect way to brighten someone’s holiday season. Quick breads and muffin mixes are a nice way to say “I’m thinking of you” this time of year. Best of all, whenever your gift is consumed, they will think of you, too.

As for that first Christmas from way back in 1991, the popcorn and cranberries are long gone, and the lights have since dimmed. But I still have a few of those red velvet bows, and each year I tie one onto the latest incarnation of our Christmas tree.

When I do, I think of Scott and the friends I had back then. Some of them have passed. Some have lost touch. Some are still in my life. But the memories are still with me.

That’s the best holiday gift of all.

A Few Tips on Giving Food Gifts

While I encourage you to give gifts from your kitchen, there are a few things to keep in mind.

• Years ago I sent friends a box of homemade cookies. They told me later that, when they arrived, the cookies had been reduced to crumbs. Since then, I try to only give cookies to friends I see in person. Other gifts, such as quick breads, are sturdier and can survive the hustle and bustle of the U.S. Postal Service.

• Another great gift for shipping is a mix that you’ve put together in a Mason jar. Muffins and hot chocolate mixes are the easiest to put together and ship. Just be sure to remember to include instructions along with the mix. Also, wrap them securely so that they arrive in one piece. No one wants a box of broken glass for the holidays.

• Certain gifts such as homemade hot fudge or caramel sauces must be refrigerated and should be suitably labeled.

Quick Breads

Quick breads are an ideal gift for the holiday season. For one thing, they are easy to make (the word “quick” is in the name). Second, they ship and store beautifully. As long as you wrap it up tightly in plastic wrap, it should survive a trip across town or across the country.

I’ve provided two great holiday quick breads for you to try. One is a cranberry-orange bread from King Arthur Flour. It is the essence of the holidays. I’ve added an orange glaze to the top to enhance the orange-y goodness. I’ve also added a few more dried cranberries.

The second bread is a longtime family favorite of the Knocks. My mother has been making pumpkin bread since I was born (and probably before). We eat it with a little butter, but it’s also great plain.

Cranberry-Orange Bread

Ingredients

For the Bread:

• 2 cups flour

• ¾ cup sugar

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• Zest and juice from one orange

• ¾ cup buttermilk or sour cream

• 1 egg, beaten

• 3 tablespoons vegetable oil

• 1 cup dried cranberries, roughly chopped

For the Glaze:

• 1 cup powdered sugar

• Zest and juice from one orange

• Additional dried cranberries (optional)

To make the bread:

Preheat the oven to 350 degrees. Grease a 9x5-inch pan.

Sift together the flour, sugar, baking powder, baking soda and salt. Set aside.

In a mixing bowl, combine the orange juice and zest, buttermilk, egg and vegetable oil. Fold in the dry ingredients. Fold in the cranberries.

Pour batter into your prepared pan. Bake for 55-65 minutes (a tester inserted into the center should come out clean). Allow bread to cool for 10 minutes before removing it from the pan. Allow bread to cool completely before glazing.

To make the glaze:

Stir together the powdered sugar, the zest and orange juice until smooth. Drizzle over the baked bread. Sprinkle with additional dried cranberries (if desired). Allow glaze to dry before slicing.

Pumpkin Bread

Ingredients

• A 15-ounce can of pumpkin

• 3 cups sugar

• 1 cup vegetable oil

• 4 eggs

• 1 cup cold water

• 3½ cups flour

• ½ teaspoon cloves

• ½ teaspoon nutmeg

• ½ teaspoon ginger

• 1 teaspoon cinnamon

• 1 teaspoon salt

• ½ teaspoon baking powder

• 2 teaspoons baking soda

Preheat oven to 350 degrees. Grease two 9x5-inch loaf pans.

Sift together the dry ingredients in a bowl and set aside. Mix together first five ingredients. Add wet ingredients to dry until just combined.

Bake for 60-70 minutes, or until a tester inserted in the center comes out clean.

Gift in Jars

My cousin gave me a muffin mix in a jar a few years back, and I loved it. The muffins were warm and spicy and absolutely delicious. But muffin mixes are only one possibility. Hot chocolate mix ships beautifully. Homemade ice cream sauce doesn’t, but it is a great gift for the ice cream lover in your life.

Hot Chocolate Mix

From the Food Network’s web site.

Ingredients

Using a funnel, layer the ingredients into a 4-oz. Mason jar in this way:

• 1 tablespoon sugar

• Pinch of salt

• 2 tablespoons unsweetened cocoa

• 2 tablespoons instant dried milk

• 1 tablespoon mini semi-sweet chocolate chips

• 12 (or so) mini marshmallows

Instructions for Preparing:

Tip the hot chocolate mix from one jar into a mug. Top with 1 cup boiling water. Stir.

Cranberry-Oatmeal Muffins in a Jar

This recipe is from the website, A Wonderful Thought.

Ingredients

Layer the following ingredients in a quart jar:

• 1 cup flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

• 1 cup rolled oats (not quick oats)

• ½ cup packed brown sugar

• ½ cup sweetened dried cranberries

Instructions for making these muffins:

Your Recipient Will Need These Additional Ingredients:

• 1 egg

• 1 cup buttermilk

• ½ teaspoon vanilla extract

• ½ cup (1 stick) butter, melted

To prepare:

Preheat oven to 400 degrees.

Line 12 muffin cups with paper liners. Mix the dry ingredients in a bowl. Stir in the wet ingredients. Divide equally among your 12 muffin cups. Bake for 20 minutes.

Chocolate-Honey Ice Cream Sauce

Ingredients

• 4 Toblerone candy bars (1.76 oz. each), chopped

• ⅓ cup whipping cream

• 1 tablespoon honey

• 1 tablespoon butter

• 2 tablespoons amaretto (optional)

In a heavy small saucepan or in the top of a double-boiler (the safest method), combine the chocolate, cream, butter and honey. Cook sauce over a low heat or boiling water (if using the double-boiler) until the chocolate and butter melt and the mixture is well-blended.

Remove from the heat. Stir in the liqueur (if using). Serve warm or at room temperature. Store the sauce in a covered container in the refrigerator. It will keep for at least a week.

The sauce will thicken in the fridge, so be sure to gently warm before pouring it over ice cream.

Makes 1¼ cups (just enough to give away a half-pint with a little left over for yourself)

Note: Make sure you tell your recipient that this sauce must be refrigerated.

This article originally appeared on Iowa City Press-Citizen: Food can be the perfect holiday gift. Some recipes for your loved ones