Gift ideas straight from the kitchen

Feel like getting a little crafty in the kitchen this holiday season? Consider creating some gifts from the kitchen for a few of the folks on your list.

Here are our favorite – and easy! – gifts for everyone on your Christmas list.

Sea Salt Caramels

Makes 8 dozen

1 3/4 cups sugar
1 (12 ounce) can evaporated milk
3/4 cup heavy cream
3/4 cup light corn syrup
2 tablespoons butter
1/4 teaspoon vanilla extract
1/2 tablespoon coarse sea salt
Oil

Line a 9×13 inch baking dish with parchment paper. Oil lightly.

In a medium, heavy-bottomed saucepan, bring the sugar, evaporated milk and heavy cream to a boil over medium heat. Add the corn syrup and continue cooking until mixture reaches 230 degrees on a candy thermometer.

Add the butter and vanilla. Cook, stirring constantly, until the mixture reaches 240 degrees. Remove from heat, stir in salt. Pour the mixture into the prepared pan. Let cool at least 1 hour.

Invert onto a cutting board covered with parchment paper. Cut the slab into 1-inch pieces with a sharp, lightly oiled knife. Wrap individual pieces in parchment paper and twist the ends to secure) Store airtight at cool room temperature or in the refrigerator. Caramels will keep up to 3 weeks.

Lemon Olive Oil

Makes 2 cups

2 tablespoons fresh lemon zest
2 cups extra-virgin olive oil

In a medium saucepan, heat the zest and the olive oil over low heat until the zest begins to sizzle. Be sure it stays less than 220 degrees F. Remove the pan from the heat. When the zest stopped sizzling, cover the pan with its lid and let sit at room temperature for 48 hours. Strain oil into clean bottles.

Vegetable Soup Mix

Makes 1 jar

1/4 cup red lentils
1/4 cup split yellow peas
1/4 cup whole grain barley (not pearl)
1/3 cup beef bouillon mixture
3 tablespoons onion flakes
2 tablespoons parsley flakes
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 cup dried small pasta

In a two-cup jar, layer the ingredients in the order listed. Seal the jar.

Include these instructions:

In a large saucepan, combine 8 cups of water, a 28 ounce can of crushed tomatoes, and the soup mix. Add 2 chopped and peeled carrots, 4 chopped potatoes, and 2 cups chopped green cabbage. Bring to a boil; reduce heat and cover. Let simmer at least one hour until the peas, lentils, and barley are tender.