It's All in the "Gift" Bag

  • By Daphne Ross
  • December 8, 2010
  • 271
                        
Holiday packages have transformed over the years. Gifts such puzzles and games, shoes, jewelry, and small appliances already came in boxes; easy to wrap. Clothing from department and specialty stores came with shirt or gift boxes; simply fold into shape and wrap. But the odds are you have made gift purchases of items that indeed are oddly shaped, thus the search for the perfect wrap is on. Large plastic trash bags have been the big choice for large size items. They cover well but lack the festive holiday packaging. Slapping on an oversized bow does add a holiday touch, but there’s no hiding the original purpose, to hold garbage. Pillow cases are great for wrapping unboxable gifts. Most pillow cases are sold in pairs, or you could also sew your own fabric bags if you are so ambitious. But the best offering for a quick to package wrap and decorate is the gift bag. Most any type of store; from dollar to department have gift bags for purchase or given with compliments. Your gift can be contained, covered and transported with ease. Tucking in and packing down several sheets of tissue paper is part of the package as well. Larger discount stores, card outlets, and party shops have large selections of gift bags; from plain brown paper to every color in the crayon box. You can find holiday gift bags made especially for children with great holiday graphics or for specific item such as wine bottles and jewelry. You can even find large plastic gift bags dressed up just for Christmas; cousins to the can liners these bags are ready for the party. If you need a little more detail in your gift bag package or you want to include you children or other creative family members in the specialty wrapping event, grab plain gift bags and decorate yourselves. Brown paper gift bags are a great base for a country decorating design. Single color bags, red or green are perfect for any cut and glue items. Sparkle and shine gift bags look awesome with some added bling of ribbons and bows. And that department store shopping bag with the handles can be transformed into a beautiful gift bag; scraps of this, bits of that, recycled ornaments and cards; collage your gift bag into a one-of-kind holiday package. Next Week: Gift Baskets are in the Bag! Great holiday combinations for gift bag gifts. The best container for any snack mix is the handful. Party mixes, popcorn, nuts and all other small bite munchies are great nibble by nibble or by mouthful toss. Share your favorites with Country Cupboard, 5973 Blachleyville Rd., Wooster, Ohio, 44691. Emails: thewritecook@sssnet.com Snowy Fudge (Edna Mairs) 2 cups sugar 2/3 cup milk 1 1/2 cups peanut butter 1 cup marshmallow cream 1 teaspoon vanilla Combine sugar and milk. Add quickly and stir in peanut butter, marshmallow cream and vanilla. Cook until 232 degrees. Pour into an 8x8 inch or 9x9 inch pan. Cool and cut. Cherry Baked Dessert (Ruth Ramseyer) 1 cup quick oats 1/2 cup flour 1 cup brown sugar 1/2 cup soft margarine 1 can cherry pie filling 1/4 cup chopped nuts Crumble together oats, flour, and sugar. Cut the margarine into the flour mixture; spread half of this mixture into an 8x8 inch greased pan. Pat down gently. Spread cherries over and spread other half of flour mix, plus chopped nuts. Bake at 350 degrees for 40 minutes. Serve with ice cream or whipped cream. Grandma’s Almond Butter Crunch (Mary Haven) 1 cup butter 1 1/3 cups sugar 1 tablespoon light corn syrup 3 tablespoons water 1 cup almonds, coarsely chopped Milk chocolate, melted Nuts, finely chopped In a large saucepan, melt butter; add sugar, corn syrup and water. Cook; stirring occasionally to hard crack stage, 300 degrees. Quickly stir in coarsely chopped almonds; spread in ungreased 9x13 inch sheet pan. Cool thoroughly. Turn out on waxed paper and spread top with melted milk chocolate; sprinkle with finely chopped nuts. Allow to set up. Turn over and do the same to the other side. Refrigerate for a few minutes to set up. Break into pieces. Date Apple Dream (Dorothy Ramseyer) 2 cups flour 1 cup sugar 1 1/2 teaspoon soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon allspice 2 eggs 1 (20 ounce) can apple pie filling, cut apples smaller 1/2 cup oil 1 teaspoon vanilla 1 cup dates, cut in pieces Nuts, chopped if desired Bake in a 9x13 inch pan or equivalent size. Bake at 350 degrees for 45 minutes. Mix first 6 ingredients in bowl, add eggs; mix well. Add apples, oil, vanilla, dates and nuts. Stir. Serve any whipped topping or ice cream. Serves 15 to 18. Nutcracker Sweets (Lavina Bower Case) 1 egg white 1 tablespoon water 1 pound pecan halves (or almonds) 1/2 cup sugar 1/2 teaspoon salt 1/2 teaspoon cinnamon Whip egg white and water until frothy. Add nuts and stir to coat. Combine sugar, salt, and cinnamon and add to nut mixture. Spread onto jelly-roll pan and bake at 225 degrees for 1 hour, stirring every 15 minutes. Casserole Cookies (Mae Miller) Mix well: 1 cup sugar 2 eggs Add: 1 cup chopped dates 1 cup finely chopped coconut 1 cup walnuts 1 teaspoon vanilla Mix all together, bake in a 2 quart ungreased casserole at 350 degrees for 30 minutes. While still hot, stir it all up. Let cool enough to handle and work into little balls, roll in powdered sugar. Cocoa Fudge (Luella Priest) 1 cup milk 4 tablespoons cocoa 2 cups sugar 1 teaspoon vanilla 2 tablespoons butter Mix cocoa and sugar. Add milk and butter then boil until soft ball stage. Remove from heat; add vanilla. Cool. Then beat until creamy and pour into buttered pans. Raisin Pie (Zora Yoder) 1 cup raisins 1 cup bread crumbs 1 cup sugar 2 cups hot water 1 tablespoon butter Combine all ingredients in saucepan, heat to boiling, boil about 10 minutes, remove from heat, cool. Place in an unbaked pastry-lined pan. Adjust top crust; cut vents. Bake in a 425 degree oven for 30 minutes. Peanut Butter Fudge (Emmabelle Acker) 1 can evaporated milk 4 1/2 cups sugar 1 1/2 to 2 pounds peanut butter (over 2 cups) 1 pint marshmallow cream or 13 ounce jar Boil together for 7 minutes evaporated milk and sugar, stirring constantly. Remove from heat and add peanut butter and marshmallow cream/ put in a 9x13 inch pan. Cool and cut.


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