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Angie's Kitchen!

Gifts You Can Make!

Spiced Cranberry Cider Mix

1/2 Cup Dried Cranberries
12 Cinnamon Sticks
1/2 Teaspoon crushed whole Cloves
2 Tablespoon Whole Allspice

Stir together ingredients. Store in an airtight container.

Spiced Cranberry Cider Mix

2 quarts apple cider
1 quart water
1 package Spiced Cranberry Cider Mix
2 oranges, sliced

In a large saucepan combine the cider, water, and Spiced Cranberry Cider Mix. Heat thoroughly but Do Not Boil. Add most of the orange slices. Serve warm, garnished with the remaining orange slices. Great For Holiday entertaining and fall get togethers.


1 Egg White
1 Tablespoon Water
1/2 cup Sugar
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Salt
3 cups Mixed Nuts (or plain, cashews, almonds, peanuts, etc.)

Line baking sheet with 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 at 275 degrees 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

3 cups Powdered Milk
1/2 cup Cocoa
3/4 cup sugar
Dash of salt

Sift the ingredients into a large bowl. Pack the mix into an airtight container.

Hot Chocolate

4 Tablespoons Hot Chocolate Mix
8 Ounces boiling Water
Marshmallows or Whipped Cream

Place the Hot Chocolate Mix into a mug. Pour in the boiling water. Stir until the Chocolate mix is dissolved. Garnish with marshmallows or whipped cream.

Mexican Hot Chocolate Mix

1/3 cup Brown Sugar
3/4 Teaspoon Ground Cinnamon
1 1/2 Teaspoon Powdered Vanilla
1/4 cup Cocoa
2 1/2 cups Powdered Milk

Combine and blend ingredients in a small bowl. Store in an airtight container.

Mexican Hot Chocolate

8 ounces boiling Water
3 Tablespoons Mexican Hot Chocolate Mix
Cinnamon sticks for garnish

Add the Mexican Hot Chocolate Mix to boiling water. Stir with until the mixture is smooth. Garnish with cinnamon sticks.

Lemon Pepper Seasoning Mix

1 cup ground black pepper
1/3 cup dried lemon peel
3 Tablespoon Corriander Seeds
1/4 cup dried Minced Onion
1/4 cup dried Thyme

Stir all the ingredients together and store in airtight containers.

Ginger Spice Muffin Mix

1 3/4 cups Flour
2 Tablespoons Sugar
3 Teaspoons Baking Powder
1/2 Teaspoons Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Salt

Combine all the ingredients. Store the mixture in an airtight container.

Ginger Spice Muffins

1 pkg. Ginger Spice Muffin Mix
1/4 cup Butter or Margarine, melted
1 Egg
1 Teaspoon Vanilla
1 Cup Milk

Preheat the oven to 400 degrees , and grease 12 muffin tins. In a large bowl, combine the ingredients; Stir the mixture until the ingredients are blended. Do not overmix. The batter will be lumpy. Fill muffin tins 2/3 full, and bake for 15 minutes.

Cobbler Mix

1 cup All-Purpose Flour
1 Teaspoon Baking Powder
1 cup Sugar
1 Teaspoon Powdered Vanilla

Combine and blend the ingredients. Store in an airtight container.

Raspberry Cobbler

4 cups fresh Raspberries (may use blueberries, blackberies or boysenberries)
1/4 cup Orange Juice
1/4 cup Sugar
1 Teaspoon Cinnamon
1 cup Butter or Margarine, melted
1 Egg
1 package Cobbler Mix

Preheat oven to 375 degrees F. In large mixing bowl combine berries, juice, sugar and cinnamon. Place berries in a 13x9-inch pan. In small mixing bowl blend the butter with the egg. Add the Cobbler Mix & stir until the mixture sticks together. Drop the cobbler topping by tablespoonfuls on top of the berry filling. Bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbling. Allow to cool for 15 minutes before serving. Don't forget to top with some yummy Vanilla Ice Cream!

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This page has been visited times since September 30 ,1998.