Edible holiday gifts are perfect for the foodie in your life. According to the centuries-old proverb, it's better to give than to receive, but finding the perfect holiday gift, not to mention one that fits within your budget, can be an annual challenge. Edible holiday gifts like hot cocoa mix or four bean soup are always appreciated, and they won't break the bank. Choose from soup, cornbread, pancake, or cocoa mixes, or make all four. Handwritten directions add a special personal touch, and give your third grader extra handwriting practice in the process. Learn how to make edible holiday gifts with this activity and tutorial.
What You Do:
- Combine the dry ingredients for each mix in separate bowls.
- Carefully scoop each dry mix into a plastic bag and tie tightly with a ribbon.
- On a 3 x 5 recipe card, have your child write “Pancake Mix” at the top. Below that, have her write out the directions (listed below) for making pancakes with the mix.
- Repeat the process for each of the remaining mixes.
- Have your child write her name and the recipient's name on the gift tags.
- Punch a hole in the top right corner of each gift tag and recipe card.
- String the gift tags and recipe cards on lengths of ribbon and tie around each bag of mix.
- 4 cups all-purpose flour
- 2 cups whole wheat flour
- 2/3 cups sugar
- 2 tablespoons baking powder
- 1 tablespoon baking soda
Combine 1 egg and 3/4 cup milk in a bowl. Add 1 cup pancake mix and whisk until blended. Cook on a hot, buttered griddle, using approximately 1/4 cup of batter for each pancake.
Hot Cocoa Mix
- 1/2 cup cocoa
- 3/4 cup sugar
- 3 cup powdered milk
- Dash of salt
Add 4 tablespoons hot chocolate mix to an 8-ounce mug of boiling water.
- 1/3 cup dried yellow split peas
- 1/3 cup dried green split peas
- 1/3 cup dried lima beans
- 1/3 cup dried pinto beans
- 1/3 cup dried kidney beans
- 1/3 cup dried Great Northern beans
- 1/4 cup dried minced onion
- 2 teaspoon chicken bouillon granules
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
Bring 8 cups of water to a boil and add soup mix. Boil for 2 minutes. Remove from heat, cover, and let sit for one hour. Add 2 diced carrots, 2 stalks of diced celery, and 1 cup diced cooked ham. Bring back to a boil, then reduce to a simmer and cook 2 more hours.
- 1 cup corn meal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tablespoons baking powder
- 1 teaspoon salt
Combine 1 cup milk, 1/3 cup vegetable oil, and 1 egg in a bowl. Add cornbread mix and stir until just blended. Pour into a greased, 8-inch square baking pan. Bake in a preheated 400-degree oven for 20-25 minutes.