Recipes with Julie Van Rosendaal: 'Tis the season for homemade gifts from the kitchen

Homemade edible gifts are fitting this year, with most of us spending more time at home andin the kitchen.

Since holiday shopping has more obstacles than usual this year, making something tasty is a great alternative to going out or arranging for delivery.

Besides, gifts of food are personal, can be more affordable than purchased gifts, and anything homemade allows kids to get involved in a more meaningful way.

Think outside the cookie tin when considering what to make.

It could be one of your signature dishes to stash away in the freezer for dinner another day, a handmade spice blend, homemade preservesor something new you've always wanted to try, like infused gin or a batch cocktail.

Older generations who may be isolated or not cooking and baking as much as they used to may get a kick out of grandkids making an old family recipe.

Local cheeses could be paired with spiced nuts or a preserve, or you could pack something up in a new pie plate or skillet.

• Bookmarkcbc.ca/juliesrecipesto keep up with all of Julie Van Rosendaal's dishes

You could pick up bottles, boxes, cellophane bags and jars from the dollar store, restaurant supply store or second-hand shop, or get creative with containers by rummaging through your basement.

If you're out of jars, use a vase, mug, bowlor even a vintage plate, wrapped in cellophane.

Whatever you make, we all have to eat and everyone appreciates being fed.

Gingerbread Caramel Corn

Homemade caramel corn is great for gifting.

This recipe makes a large batchthat can be packaged in bags, boxes, mugs whatever you can find, in whatever quantity is appropriate.

Adding cinnamon and ginger gives it a gingerbread flavour.

But you could leave the spices out for straight-up caramel corn, or add a squirt of sriracha instead (and in place of the vanilla) for sweet-spicy caramel corn.

Using dark brown sugar and/or molasses gives it a darker colour and molasses-y (gingerbread-like) flavour, more like Cracker Jack.

Ingredients:

• 8-10 cups popped popcorn
• 1 cup packed brown sugar (golden or dark)
• cup corn syrup or Rogers Golden syrup
• cup butter
• 1 tbsp molasses (optional)
• tsp salt
• 1 tsp baking soda
• 1 tsp vanilla
• 1 tsp cinnamon
• tsp powdered ginger

Preheat the oven to 250 F and put the popcorn in a big bowl. (Spray the bowl with nonstick spray first, if you like.)

In a medium saucepan, combine the brown sugar, corn syrup, butter, molasses and salt and bring to a boil over medium heat.

Reduce the heat and boil without stirring, swirling the pan occasionally, for 4 minutes.

Remove from heat and stir in the baking soda and vanilla it will foam up at first.

Stir in the cinnamon and ginger and quickly pour over the popcorn; stir with a heatproof spatula or tongs to coat well.

Spread out onto a large rimmed baking sheet and bake for 30 minutes, stirring once or twice.

Cool and break apart. Makes lots!

Christmas Crackers

These are a holiday tradition for many: saltines coated in caramel, topped with chocolate, then bashed into pieces.

There are plenty of variations out there some people make them with Breton crackers, graham crackers or dry matzo bread.

If you like, scatter toasted sliced almonds over the chocolate before it sets.

Ingredients:

• 1 sleeves salted saltine crackers
• 1cups butter
• 1 cups packed brown sugar
• 1 cups chopped chocolate or chocolate chips (approximately)

Preheat the oven to 350 F. Line a rimmed baking sheet with parchment, foil or a silicone mat to prevent clean-up after (and to make it easier to get the crack out); line with saltine crackers, placing them right together. (I wind up with six rows of 8 crackers on a half sheet pan.)

In a medium saucepan, bring the butter and brown sugar to a boil over medium-high heat, stirring until it goes from looking separated to a more uniform caramel.

Let it bubble for 3 minutes, then remove from the heat and pour it evenly over the crackers. Spread it with a knife to fill any gaps.

Place in the oven and bake for 10-12 minutes, until it's deep golden. (Keep an eye on it for the last few minutes to make sure it doesn't burn.)

Remove from the oven, let cool for a few minutes and then scatter the chocolate over top, while the caramel is still very warm.

Let sit for a few minutes, then spread evenly with a knife.

Cool completely on the countertop or in the fridge, then bash into pieces.

• Check out Julie Van Rosendaal'sfullinterview on theCalgary Eyeopenerbelow: