Courtesy of Marcy Goldman. An exquisite gourmet granola blend is great as cereal or a snack.
Toasting the oatmeal, nuts and sunflower seeds
4 cups toasted malt flakes or other
1½ cups toasted old-fashioned oatmeal
½ cup toasted sunflower seeds
1 cup dried cranberries,
½ cup dried sour cherries,
½ cup dark raisins
¼ cup dried dates, finely minced
¼ cup dried minced mango
¼ cup toasted slivered almonds
¼ cup dried sweetened coconut
2 teaspoons pure vanilla extract
In a large bowl, toss together all of the ingredients.
Pack into jars or sealable gift bags. Store in a dry
place. Makes 5 to 6 cups.
Courtesy of Marcy Goldman. Place this in a basket
with some English muffins for a cozy winter gift.
3 pounds clementines
16 cups cold spring water
9 cups sugar
Wash the clementines and lemons well. Cut them
in half from stem to flower end, leaving the peel
intact. If the fruits are very small, leave whole and
slice as thinly as possible. Remove seeds. Soak
sliced fruit in the 16 cups of cold water overnight.
Next day, simmer the clementines, lemons and
water in an open kettle over low to medium heat,
until the peel is tender and mixture has reduced
somewhat, about 15 minutes. Add sugar and stir.
Cook over low to medium heat until fruit reaches
gel stage, about 30 to 45 minutes or 220 F on
a candy/jelly thermometer, and mixture appears
Remove the pot from the heat just as the
marmalade seems ready (this might be a few
minutes before the soft-ball stage; the mixture
will continue to cook after being removed
from the stove).
Allow the marmalade to stand for 1 to 2 minutes, then ladle into sterilized jars. Process in
a boiling water bath for 15 minutes. Makes
about 7 to 10 small (half-pint) Mason jars.
From An American Family Cooks, by Judith
Choate ( Welcome Books, 2013, not carried at
Costco), courtesy of Costco member Judith Choate
12 ounces bittersweet chocolate, in bits or
chips or a block chopped into small pieces
2 cups toasted walnuts or pecans (optional)
10 tablespoons unsalted butter, cut into
pieces, at room temperature
1 tablespoon pure vanilla extract
20 large marshmallows
4 cups sugar
2 (5-ounce) cans evaporated milk
Lightly butter a 6-cup baking pan (square or rectangular) or a platter. Set aside. Combine the chocolate with the nuts, butter and vanilla in a large
heatproof mixing bowl. Set aside.
Combine the marshmallows and sugar in a heavy-bottomed stockpot. Stir in the evaporated milk and
place over medium heat. Stirring constantly, bring
to a boil. Continuing to stir, boil for 6 minutes.
Remove mixture from the heat and pour the hot
marshmallow mixture into the chocolate mixture.
Beat vigorously until the fudge is creamy. Scrape
the fudge into the prepared pan or platter. Spread
the fudge evenly with the back of a spoon.
Cool at least 1 hour before cutting into small
squares. Store, in layers separated by wax paper,
for up to 1 week or, refrigerated, for up to 3
weeks. Bring to room temperature before serving.
Makes about 2 pounds.
Never-Fail Fudge Clementine Marmalade
Cranberry Almond Gourmet Granola
Courtesy of Marcy Goldman. This oil-and-herb-laced goat cheese is both easy and
gourmet. It makes a perfect hostess gift,
especially when paired with a box of fancy
crackers and a bottle of wine.
In a clean 16-ounce jar (such as a Mason jar or a
decorative jar), gently toss the cubed cheese with
the herbs, lemon juice, salt, pepper and garlic.
Drizzle the oils over the top to cover the cheese.
Refrigerate for 3 to 4 days.
To serve, remove the cheese, letting the excess
oil drizzle off into the jar. Serve with organic
sourdough, French or multigrain bread, wheat
crackers or vegetable crudités. Makes 3 to 4
small (half-pint) Mason jars, depending on
how tightly the cheese is packed.
in a Crock
Simple, tasty recipes for gifts (or for yourself!)
1½ pounds white goat cheese such
as feta or chèvre, cut in ½-inch cubes
Juice of 1 lemon
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon dried oregano
Salt to taste
2 tablespoons cracked black peppercorns
4 to 6 garlic cloves, finely minced
1 cup canola oil
¼ cup extra-virgin olive oil