Next time you want to show someone their special and you’re glad that you’re spending this time together; here are some food gifts that express that.
Remember this if old friends are coming for a long weekend to ski in Vermont.
Pineapple and cranberry strudel, simplifies with a puff pastry version with cornmeal, organic coconut, lime zest and sugar.
This was adapted from a recipe on the Foodnetwork.com.
Hannaford in North Burlington has a selection of puff pastry as well as phyllo dough in the freezer section.
Walnut Raisin Cake is the McCall’s Cooking School Cookbook version of fruitcake, except it is so much better and lighter with 7 eggs from Shadow Cross Farm in Colchester.
The batter has a small amount of bourbon, but the secret is soaking cheesecloth also in bourbon and wrapping the cake in it. Refrigerate for a couple of days.
Irish soda bread with dark chocolate and candied orange peel is spectacular. When you heat up a slice in the microwave the chocolate melts like butter.
Hood buttermilk is one of the keys to this Bon Appetit recipe. Price Chopper on Prim Road in Colchester is a reliable source for the candied orange peel.
This Fall Festival coffee cake (originally, from McCall’s Cooking School Cookbook, as well) can be made at Christmas, for a bake sale or brunch. It takes a little time, but it is well worth it.
The Hood sour cream and Sweet Energy selection of dried fruit makes it beautiful and moist.
A nice fruit salad is easy to make, and transport. Juicy and fresh fruit salad including pineapple, Sumatra mandarin, pomegranate seeds, pink grapefruit with chopped prunes, honey and pumpkin pie spice is delicious. Let macerate at least an hour before serving.
Hood eggnog, tea or coffee are excellent beverages with any of these baked goods.
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