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There is still time to bring back a little of the magic of the holidays with gifts from the kitchen and the supermarket. Almost everyone loves to receive food as a gift because it adds a personal touch to giving. For the giver, the time spent shopping can be cut to a minimum and there’s no reason to be concerned about sizes, colors, likes or dislikes.

What to give? Here are a few suggestions that may help you:

•Small jars of jam or jelly along with a couple varieties of crackers or bagels, along with a package of pretty napkins tucked in a basket makes a nice gift.

•A personalized or Christmas mug with herbal teas or packets of instant cocoa mix, along with a package of mini-marshmallows for the cocoa or individual packets of sugar or sugar substitute for tea can again be put into a basket or arranged in a box.

•A gift certificate to someone’s favorite restaurant for a “night out,” and if they have small children, add a note that might say –– “We’ll babysit while you take some time just for yourselves.”

When we have received restaurant gift certificates, I make a point of calling the gift giver when we’ve gone out to eat and thank them for treating us to lunch or dinner.

For the men, especially if they are hunters or do-it-yourself carpenters around the house, gift certificates to sporting goods stores or hardware stores are great.

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I’m going to give you some recipes for homemade gifts that are suitable for most anyone.

FRUITS AND NUTS IN A BAG

1 c. dried apricots, cut in quarters

(Don’t worry, they’ll never notice them combined with the rest of the ingredients.)

1/2 c. each: raisins, coconut, almonds, pecans, dried pineapple bits

1/4 c. shelled sunflower seeds

1 c. dried banana slices

1 c. yogurt covered raisins

1 c. plain or peanut M&Ms

Combine all ingredients in a large bowl, mix well.

Fill cellophane bags, tie with twisty or ribbon. You can buy the bags in variety stores where decorative bags are available.

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Just about everyone makes fudge during the holidays, but this is a candy that is delicious and makes a nice gift for most anyone.

PISTACHIO PRALINES

2 c. sugar

1 c. packed brown sugar

1 c. half and half cream

1 c. shelled pistachio nuts

Lightly butter two cookie sheets; set aside.

Combine sugars and cream in a heavy 3 qt. saucepan. Cook over low heat, stirring constantly until sugar is dissolved. Bring to a boil over medium-high heat; boil gently to 236 degrees on a candy thermometer or until mixture forms a soft ball in cold water. Stir often.

Remove from heat; add nuts. Stir just until nuts are coated and mixture becomes lighter in color.

Immediately drop from a spoon onto buttered sheets into patties about 3-inches in diameter. If mixture becomes too stiff to drop, stir in one or two teaspoons hot water. Let pralines sit until firm. Makes about 20 pralines.

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Instant flavored coffees, especially the homemade kind, are great for coffee drinkers. This is one of my favorites to sip on when you need a warmer-upper.

SPICY MOCHA MIX

1 c. non-fat dry milk powder

1/2 c. sugar (can use a powdered sugar substitute equal to a 1/2 c. sugar)

1/4 c. instant coffee granules

1/4 c. baking cocoa

1 t. ground nutmeg

1/2 t. ground cinnamon

Mix all ingredients in a large bowl until thoroughly combined (a wire whisk works well to do this).

Store in tightly covered container at room temperature up to six months.

For each serving, put three heaping teaspoons of mix in a cup or mug and fill with 2/3 c. boiling water; stir.

Makes about 2 cups mix.

NOTE: If you use this as a gift, be sure to include a note with instructions for amounts of water and mix to use.

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Another powdered beverage that I like is this easy version of . . .

RUSSIAN TEA

3 c. sugar, or equal amount of powdered sugar substitute)

2 c. orange-flavored instant breakfast drink

1 c. instant tea

1/2 t. ground cloves

1 t. ground cinnamon

In medium bowl, combine all ingredients; mix well.

Put two rounded tablespoons of mix in an 8 oz. cup and fill with boiling water; stir well. Keep in a tightly covered container.

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Do you have a friend who likes fudge but can’t eat chocolate? This fudge is a wonderful substitute.

BEST EVER BUTTERSCOTCH FUDGE

1 c. sugar

1 c. packed brown sugar

1 5 oz. can evaporated milk

1 stick (1/2 c.) margarine (not spread)

1 7 oz. jar marshmallow creme

1 12 oz. package real butterscotch chip

1/2 c. chopped nuts (optional)

Combine sugars and margarine in a heavy 3 qt. saucepan; bring to a full boil, stirring constantly. Continue boiling for 5 minutes over medium heat or until candy thermometer reads 234 degrees, stirring constantly to prevent scorching. Add marshmallow creme; stir until well-blended.

Remove from heat; stir in butterscotch chips until melted. Add nuts; beat until blended.

Pour into buttered 8 or 9-inch square pan. Cool at room temperature. Cut into squares. Makes about 2-1/2 lbs.

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Thought for the day: May the true spirit of Christmas bring you peace, joy and happiness during this holiday season.

In my native Slovak tongue––Christos Razdaetsya (Christ is born). Slavite Jeho (Praise Him).

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