SUGAR AND SPICE MIXED NUTS 1 egg white
1 tbsp water
1/2 cup granulated sugar
1 tsp each cinnamon and ginger
1/2 tsp nutmeg
1/2 tsp salt
3 cups mixed nuts
Line baking sheet with parchment paper or lightly greased foil; set aside.
In bowl and using fork, beat egg white with water until foamy. In small
bowl, combine sugar, cinnamon, ginger, nutmeg and salt. Add nuts to egg
white mixture; stir to coat. Sprinkle with sugar mixture; stir to coat.
Spread in single layer on prepared baking sheet.
Bake in 275 F (140 C) oven for about 1 hour or until nuts are toasted.
Using wooden spoon, break up clumps. Let stand on sheet on rack for 15 to
30 minutes or until cooled completely; transfer to airtight container.
(Nuts can be stored at room temp for up to 5 days.)
HOT CHOCOLATE MIX
2 cups skim-milk powder
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp cinnamon (opt)
2 cups mini marshmallows
Set sieve over large bowl; pour in skim-milk powder, sugar, cocoa, and
cinnamon (if using). Stir to combine until mixture passes through sieve.
Stir in mini marshmallows. Spoon into container. Cover with lid or plastic
wrap. (Mix can be stored at room temp for up to 1 month.) Makes about 4
cups.
To make: Add 1/4 cup to mug of very hot milk and stir well.
CIDER SPICE BUNDLE
6 whole cloves
6 whole allspice berries
1 tsp dried orange rind
1 cinnamon stick, crushed
Cut two 4-inch squares of cheesecloth, place 1 on top of each other.
Place cloves, allspice berries, orange rind and cinnamon on top,
pull up corners and tie into bundle with string. Place in jar or
mug. Makes 1 bundle, enough for 2 cups cider or apple juice.
To make: Pour 2 cups cider or apple juice in saucepan or microwaveable
container. Place Cider Spice Bundle in cider. Heat just until
boiling. Serve hot.
SUPER SOUP MIX
Visit a bulk-food store for the best selection of colourful beans, lentils,
grains and dried vegetables. (Or, if you live in Toronto, head down to
Kensington Market.) Purchase 1/2 to 1 cup of each ingredient. Choose a
tall, clear glass container and carefully pour or spoon in 1 ingredient at a
time, making layers about 1 inch deep. Do not shake or tip the container.
Fill to the very top, then seal with a lid or cork. Label and decorate.
Copy your family's favourite soup or bean recipe on a decorative card to
attach.
CINNAMON SUGAR
1/4 cup granulated sugar
4 tsp cinnamon
Spick bottle with shaker lid
Stir sugar with cinnamon. Place funnel over spice bottle; carefully pour in
cinnamon sugar. Makes 1/4 cup.
To use: Sprinkle about 1 tsp on hot buttered toast or as desired on cappuccino.
SPICED TEA SACHET
Cheesecloth
1 tea bag
1 cinnamon stick, crushed
6 whole cloves, crushed
1 strip (4 inches) fresh orange rind (or 1/2 tsp dried)
string
Cut two 4-inch squares of cheesecloth; place 1 on top of other. Place tea
bag, cinnamon, cloves and orange rind on top. Pull up corners and tie into
bundle with string. Place in mug, jar or basket. Makes 1 sachet, enough
for 1 cup tea.
If you use fresh orange rind, let the sachets air-dry for two dys before
sealing them in containers.
Christine
casmith@interlog.com