Quick Gift Deployment: Food Storage to the Rescue
Troops, when time is short, and the gift-giving call comes in, your food storage pantry is ready to spring into action! With a well-stocked arsenal of ingredients, you can deploy thoughtful, delicious gifts faster than you can say “mission accomplished.”
Objective: Spread cheer to neighbors, the mail carrier, babysitters, teachers, delivery drivers, or anyone deserving of a little holiday gratitude.
Strategy: Use food storage ingredients to whip up homemade treats that pack a personal touch. Not only are these gifts budget-friendly, but they also remind your recipients of the care and effort that went into their creation.
Tactical Treats (See recipes below this article):
- Homemade Instant Hot Cocoa Mix: Perfect for warming up winter nights, this mix can be packed in mason jars and dressed with a festive ribbon.
- Oatmeal Raisin Cookies: These cookies are so good, even oatmeal skeptics will raise the white flag and surrender to their chewy goodness.
- Pauline’s Peanut Butter Fudge: A melt-in-your-mouth treat so decadent, it’s like a direct order to indulge
Execution: Assemble your treats, package them creatively, and hand them out to your mission targets. Whether it’s your neighbor or the UPS driver who keeps your holiday packages coming, these gifts will hit the mark every time.
Remember, a well-stocked food storage pantry isn’t just for emergencies—it’s a tactical advantage for spreading holiday cheer. Stand by for recipes, and prepare for a successful gifting mission!
Homemade Hot Cocoa Mix
A wonderful gift to give! The key is to get the lumps out, and make the jar pretty!
Ingredients:
Homemade Hot Cocoa Mix
2 C confectioners sugar
1 C unsweetened dry cocoa powder
2 C powdered milk
½ t of salt
Mini marshmallows (optional)
Sift the sugar and cocoa powder into a large bowl, whisk to get out any lumps. Sift in powdered milk and salt and whisk again. Spoon into clean jars. Marshmallows can be added to the top of the jar, or place in a small baggie, punch a hole, and attach to jar with a ribbon for gift giving.
To use, place 5 tablespoons mix into a mug, add hot water halfway, stir well, continue with more hot water to fill mug, top with marshmallows, enjoy!
Favorite Oatmeal Raisin Cookies
Even oatmeal cookie skeptics will love these - treat the raisins and rest the dough!
Ingredients:
1 cup butter
1-1/2 c. brown sugar
2 eggs
½ c. milk
3 c. quick cooking oats
1-1/2 c. raisins
1-3/4 c. flour
¼ t. baking soda
2 t. baking powder
1 t. salt
1 t. ground cinnamon
1 t. ground nutmeg
Place raisins in a bowl and cover with water. Let soak for about 60 minutes, then drain discarding liquid. Toss gently in a colander to remove excess water and let sit in a colander until ready to use. This makes the raisins more plump and they don’t get hard when you bake them.
Meanwhile, cream butter, sugar, and eggs together till light and fluffy. Stir in milk. Sift together dry ingredients (except oats), stir into creamed mixture. [If using whole wheat or freshly milled flour, cover the bowl and let this mixture set up about 45 minutes at room temperature]
Preheat oven to 350. Stir in oats and raisins. Drop from tablespoon onto cookie sheet lined with parchment paper. Bake at 350 for about 10-13 minutes. They will be lightly browned on top, but will continue to cook on the pan after you remove them. Cool before removing to wire racks. Makes about 5-6 dozen cookies.
*If using regular or steel cut oats, pulse them in a food processor or use a food chopper to break them into smaller pieces before adding to mix.
Pauline’s Peanut Butter Fudge
Done the old fashioned way, it's a melt-in-your mouth legendary fudge!
Ingredients:
Real Butter
One 18 oz. jar peanut butter
One 7 oz. jar marshmallow cream
1 t. vanilla
2 c. granulated sugar
2/3 c. evaporated milk
Using a rubber spatula, place peanut butter and marshmallow cream in a bowl with the vanilla, (this will help you later, so don’t skip this step). Butter a 9x9x2 inch dish or pan (or whatever size is close). Set aside.
Butter sides of a heavy 3 quart sauce pan. In it combine the 2 cups sugar and 2/3 cup evaporated milk. Stir over medium heat with a strong wooden spoon until sugar dissolves and mixture boils. Then cook to soft ball stage (234 degrees) using a candy thermometer.
Remove from heat and quickly add the bowl of peanut butter, marshmallow cream, and vanilla into the hot mixture. Stir quickly to incorporate.
Pour into buttered dish or pan, pat down with buttered hands. Score just the top. Wait to cut through until cool and firm, about 2 hours.