Creamy Mushroom and Rice Soup
Yields: 1 quart jar
In the Jar place:
2-3 ounce package of white/country gravy mix
1 box wild rice pilaf blend (or ¼ cup wild rice and 1 cup white parboiled rice)
2 teaspoons chicken bouillon powder
1 tablespoon minced dried onion
1 tablespoon dried parsley
1 tablespoon dried celery flakes
2 tablespoons dried, chopped wild mushrooms
Contents of seasoning packet inside the box of rice (use 1 extra teaspoon of bouillon powder if not using the boxed rice blend)
Layer the ingredients in the jar and seal. Place a label on the jar that reads: Creamy Mushroom and Rice Soup- Empty contents of the jar into an 8-quart saucepan. Add 7 cups of water and bring to a boil for 2 minutes. Reduce the heat to a simmer and cover for 25 minutes.
The Best Pancakes
Yield: 12
2 cups all-purpose flour
¼ cup sugar
2 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
2 cups buttermilk
¼ cup unsalted melted butter
1 teaspoon vanilla
2 small Gala apples, peeled and diced (optional)
For the Brown Sugar-Cinnamon Butter: (optional)
1 stick unsalted butter, softened
1 pinch salt
1 tablespoon brown sugar
½ teaspoon cinnamon
Mix together all the ingredients for the pancakes (except for the optional diced apples). Pour onto a 350 degree greased griddle in ¼ cup increments. If using the diced apple, sprinkle 1 tablespoon in each pancake at this point. Flip once bubbles start to form all over the pancake. Serve with syrup and butter (or the flavored butter, if using). Store leftover pancakes in a zipper bag and freeze or refrigerate for a quick morning breakfast.
For the Gift Pancakes: In a large jar, put the flour, sugar, baking powder, baking soda, salt, and ¼ cup powdered buttermilk. For the butter, place the salt, brown sugar, and cinnamon in a small gift bag, so that all the recipient has to do is add the butter.
Recipients Recipe: (given with the jar) Add ¼ cup melted butter, 1 teaspoon vanilla, 2 eggs, 2 cups water, and 2 small Gala apples (peeled and diced), optional. Mix together all the ingredients for the pancakes (except for the optional diced apples). Pour onto a 350 degree greased griddle in ¼ cup increments. If using the diced apple, sprinkle 1 tablespoon in each pancake at this point. Flip once bubbles start to form all over the pancake. Serve with syrup and butter (or the flavored butter, if using). Store leftover pancakes in a zipper bag and freeze or refrigerate for a quick morning breakfast. For the flavored butter: whip together a stick of butter and the bag of brown sugar, salt, and cinnamon.
Chai Tea Mix
Yield: 2 servings
2 cinnamon sticks
12 pink or black peppercorns
6 cardamom pods
1 Tbsp. turbinado, raw, or brown sugar
1 one-inch piece of crystallized ginger
1 family-sized tea bag, tea removed and bag discarded) or 2 Tbsp. loose black tea
Put everything together in a cellophane bag and tie with ribbon with an attached card that reads: Simmer the ingredients from the bag with 2 cups of milk (skim to whole) for 10 minutes. Serve immediately.
Citrus-Mint Sugar Scrub
Yield: about 2 cups
1 cup white sugar
1 cup canola oil
2 drops orange oil or extract
2 drops mint oil or extract
Mix together and place in jars or containers that seal completely so that the oil will not leak out. The tag should read: Spread all over hands or feet and scrub into cuticles. Rinse with warm water and pat dry.
1 cup canola oil
2 drops orange oil or extract
2 drops mint oil or extract
Mix together and place in jars or containers that seal completely so that the oil will not leak out. The tag should read: Spread all over hands or feet and scrub into cuticles. Rinse with warm water and pat dry.
