This Christmas you can say thanks and pay it forward

Say thanks and spread some Christmas cheer.

The festive season is a great time to thank all the people who have impacted on your life in some way; colleagues, neighbours, teachers, coaches, parents of your child’s friends. Read on for ideas for inexpensive yet thoughtful gifts for all those near and dear who deserve a special treat.

Pie in a Jar

(makes 8)

You will need:

8 250ml oven-safe glass jars with metal lids

Pie dough (may be store bought)

4 cups pie filling of your choice

4 tablespoons unsalted butter, cubed

Melted butter, for topping

Sugar, for topping

Method:

Roll out the dough on a floured surface. Using the ring from the jar lid, cut 8 circles from the dough, the circles will be the tops of the pies. Line each jar with the remaining dough. Press the dough tightly against the entire surface area of the jar with the exception of 1 and 1/2cm at the top.

Fill each jar with half a cup of pie filling and then put 1/2 tablespoon of butter on top of each pie.

Top each pie with the dough circles or create a lattice pattern to go on top. Using a knife, prick of slit the dough covering so that you create a vent for steam to escape. Using your fingers, or a fork, press the 2 pieces of dough together.

Brush each pie crust with melted butter and sprinkle with sugar.

Preheat the oven to 180 degrees. Bake 40 to 45 minutes, or until the crust is golden brown and the filling is bubbly.

These pies may be frozen for up to 3 weeks. If baking the pies straight from the freezer, remove the lids before popping into the oven and bake for an additional 5 to 10 minutes.

Add a gift tag, some holly and ribbon for a delicious Christmas present.

Hot Chocolate on a Stick

You will need:

1/2 cup heavy cream

1 can sweetened condensed milk

3 cups semisweet or bittersweet chocolate, chopped

½ cup milk chocolate, chopped

Wooden skewers or cake pop sticks

20cm X 20cm pan, lined with baking paper

Marshmallows

Method:

Heat the cream and sweetened condensed milk over medium-low heat until it starts steaming, stirring frequently. Remove from heat and add chocolate. Stir and let sit for 10 minutes, then put back on medium-low heat and stir with a whisk until chocolate is completely melted and shiny.

Pour chocolate into prepared pan and spread chocolate evenly.

Allow to sit overnight, at least 12 hours.

Remove chocolate from pan and cut into squares.

Pierce 1 marshmallow onto each stick followed by 1 chocolate square, you should be able to make at least 36 hot chocolate sticks.

Pop each stick into a cellophane bag and secure with some pretty ribbon.

Place 4-6 hot chocolate sticks into a box of brown paper bag and finish with a gift tag with the following instructions – Hot Chocolate on a Stick – Swirl this stick in a cup of hot milk for a dreamy treat!

Rose scented sugar

Layer 2 cups of sugar with rose petals and allow to sit for at least 24 hours.

Pour into a jar or a sugar bowel, nestle in some tissue paper and place in a box or gift bag.

Hot Fudge Sauce

(makes 2 and a half cups)

½ cup dark chocolate

3 tablespoons butter, unsalted

2/3 cup water

1/3 cup sugar

6 tablespoons golden syrup

Pinch of salt

1 tablespoon vanilla essence

Gently melt the chocolate and butter on low heat in a double boiler or in the microwave, stirring frequently until combined. Meanwhile, heat the water to boiling in the small, heavy saucepan. When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, syrup and salt and mix until smooth. Turn the heat up and stir until mixture starts to boil; adjust heat so that sauce is just maintained at the boiling point, stirring occasionally. Allow sauce to boil for 8-10 minutes.

Remove from heat and cool for 15 minutes. Stir in vanilla essence.

Pour into a jar and add a ribbon and gift tag.

Infused Oils

You will need:

Glass bottles with a lid or cork

Good quality olive oil

Herbs of your choice (like Rosemary, basil, thyme, chili)

Labels

Method:

Place herbs in glass bottles and set aside. (you can combine herbs for example basil and chilli oil or have individual flavours)

In a sauce pan, heat olive oil until a few small bubbles start forming .

Carefully pour warm oil into the bottle over herbs, taking care not to overfill.

Seal the bottle and refrigerate for at least 24 hours.

Label and decorate each bottle. It is a good idea to also add instructions on the label – Serve with bread, drizzle over salads or pasta, or add extra flavour in everyday cooking.