Jars of sauce (Provided photo — Yvona Fast)

In December, many Americans embark on a shopping frenzy. Many feel obligated to spend money on useless, over-priced trinkets for friends and family. This year, with the economy tanking and prices rising, try a different approach: make food gifts in the peace and quiet of your home.

Everyone likes to eat. Food gifts are something we can all use beyond the holiday season. The thought and care that goes into making these gifts touches people more than another sweater or knick-knack.

Everyone can help make gifts, so you will gain valuable family time. And you’ll have the satisfaction of surveying and tasting your handiwork.

Many items are fairly simple and easy to make. You don’t have to be Julia Child or Martha Stewart to make interesting food gifts. Festive jars of seasoning mixes, risotto or grain mixes, flavored sauces, pickles, salsas, relishes or chutneys can be made ahead. Infused vinegars, oils and liqueur require time to age, but others — like baked goods or jars of homemade soup — can be prepared just a few days before the holiday.

Sweet treats can include spiced or sugared nuts, homemade truffles, peanut brittle, fudge or other homemade candy. Homemade jam, jelly or marmalade can accompany a selection of shortbreads. Hot chocolate, spiced tea and other beverage mixes can help your friends warm up on a chilly day.

Make a homemade sauce or soup; place in jars to give as gifts. Or combine beans, grains and spices of your favorite soup, along with directions on additional ingredients needed to complete the dish. Who doesn’t welcome hot soup on a wintry day?

Homemade gifts can include a suet cake and birdseed for bird lovers, homemade dog treats, gourmet coffee with a package of biscotti and cheese spread (homemade or from the store) with homemade or store-bought crackers. Almost everyone appreciates a jar of homemade cranberry sauce for their holiday table or gingerbread cookie ornaments to hang on the tree.

Today is National Chocolate Brownie Day — so make a batch of your favorite brownies! Legend has it that the first brownies were baked by a pastry chef Joseph Sehl for a ladies’ luncheon at Chicago’s Palmer House Hotel for the World’s Fair in 1893. The first recipe for this indulgent treat was published in the Boston Cooking School Cookbook three years later. Today, there are many variations on this delicious dessert and thousands of recipes. There are brownies with chocolate and blondies without; brownies with nuts; brownies made without flour for folks who are gluten-free; and on and on. How about getting together with friends and making batches of your favorite brownies? You can freeze them and give them as Christmas gifts.

Cookies, candies, breads or muffins are welcomed by most folks. You can either give finished baked goods as gifts or package a homemade mix of the dry ingredients in a nicely decorated bag or jar, along with directions for how to make the dish.

Not a cook? A personalized food basket of cheeses, local maple syrup, wine, local draft beer, crackers, jams, popcorn and candies is always appreciated.

Make sure the gift fits the recipient. Know their dietary needs. Know what they like. Don’t give spiced nuts to someone with a nut allergy, or hot sauce to a friend who doesn’t like spicy food. There are many gifts to make, so you can always find something your friend will enjoy.

Remember that food is perishable; keep timing and packaging in mind. Use festive containers to package your gifts. Jars are great for pickles, jams, seasoning mixes or sauces. These can be decorated with bright holiday ribbons. Parchment paper works well for wrapping quick breads; it is both pretty and practical. Colored holiday ribbons can make it look like a boxed gift. Cloth bags or clear plastic bags with colorful ribbons are good for nuts, candy or cookies. Metal tins are available at hardware stores and flea markets; these are good for cookies and other items. When mailing gifts, consider cushioning. Peanuts or other nuts in their shells can replace Styrofoam peanuts.

What gifts will you make for the holidays? Here are some ideas.

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Cocoa Dusted Almonds

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2 cups raw almonds

1 tablespoon cooking oil

3 tablespoons cocoa powder (NOT hot chocolate mix)

2 tablespoons confectioner’s sugar

1/2 teaspoon salt

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Directions:

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Preheat oven to 300 degrees F.

Place almonds in a large, shallow bowl. Drizzle with olive oil. Mix with your hands until the almonds are coated. Transfer to a colander to drain any excess oil. Return to the bowl.

In a small bowl, mix together cocoa, sugar and salt. Sprinkle almonds with the mixture and toss until all the almonds are lightly coated. Do this by using a rubber spatula and turning the almonds several times until they are coated. You will need to turn them at least ten times to adequately coat them.

Cover two baking sheets with parchment paper and transfer the almonds to them. They should be spaced in a single layer.

Bake 15 to 20 minutes to toast them. When they’re done, you will be able to smell the almonds.

Makes two cups.

Cool and store in a container with a tight lid.

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Herbes de Provence

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Seasoning mixes are blends of herbs. Examples are curry powder, seasoned salt, bouquet garni or Mexican fiesta mix. They can be easily assembled and placed in decorated jars to give as gifts. Herbes de Provence originated in southern France and is often used to season soups, sauces or vegetable dishes like ratatouille. It’s best to use whole dried herbs in this mix.

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Ingredients:

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1 cup thyme

1 cup basil

1/3 cup oregano

1/4 cup rosemary

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Directions:

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Combine all the spices in a bowl. Stir until completely mixed. Transfer to airtight containers (like small jars) to give as gifts.

Makes a little over a pint, or enough for 4 small spice jars.

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Apple Crisp Topping — Just add apples and butter!

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This is enough for a 9″ x 13″ baking dish

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Ingredients:

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1/3 cup whole wheat flour

1/3 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/3 cup brown sugar

2/3 cup rolled oats

1/4 cup chopped walnuts, raisins or craisins, optional

Note: For a gluten-free mix, use 1 cup gluten-free baking mix in place of the flours and be sure to use certified gluten-free oats.

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Directions:

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Layer ingredients in order given in a pint-sized, wide-mouth mason jar.

Attach a label with recipe instructions. Decorate the jar with ribbons and bows. If you wish, place apples and a jar in a nice wicker basket.

To make: 6 Tablespoons butter.

Six apples, or an equal amount of other fruit (I’ve used canned peaches or pears).

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Directions:

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Preheat oven to 375 degrees. Core, peel and slice the apples. Arrange in a buttered 9″ x 13″ baking dish.

Melt 1 stick of butter. Empty contents of jar into a large bowl; stir. Drizzle in melted butter, and mix. Sprinkle over the apples. Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm, with whipped cream or ice cream, if desired.

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Lentil-Barley Soup Mix

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Ingredients:

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1/2 cup green lentils

1/2 cup brown lentils

1 cup barley

1 tablespoon dried minced garlic

2 tablespoons dried minced onion

2 tablespoons dried celery flakes

1/2 teaspoon rosemary

1/2 teaspoon thyme

1/2 teaspoon pepper

1 teaspoon salt

2 bay leaves

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Directions:

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Layer ingredients in a one-pint jar in the order given. Close the jar and attach cooking instructions.

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Cooking Instructions:

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I. Simple

Lentil-Barley Stew

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Place eight cups of broth or water and the contents of the soup mix in a pot, and cook for one hour. Twenty minutes before serving, and add a 32-ounce can of diced tomatoes and if you wish, one pound Italian sausage that you have removed from casings, cut up and browned in a skillet for 10 minutes or until tender.

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II. Lentil Barley

Vegetable Stew

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Ingredients:

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1 Tablespoon cooking oil

1/2 pound boneless pork shoulder

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Optional Vegetables:

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1 onion, peeled and chopped

2 stalks of celery, sliced

2 carrots, sliced

8 cups broth or water

4 cups diced canned tomatoes

2 cups peas, corn or green beans

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Directions:

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In a Dutch oven over medium heat, brown the pork shoulder in oil, along with the onion and celery, if using. Add water and contents of soup jar. Bring to a boil, then reduce the heat to a simmer. Cook about 50 minutes, until the meat is tender and the lentils and barley are cooked. Add tomatoes and cook about twenty minutes more. Add vegetables about five minutes before serving; these can be leftover, frozen or canned.

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Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at writeyvona@gmail.com.