A taste of homemade

McClatchy Newspapers (MCT) - Budget-conscious consumers who are looking for ways to stretch their money this holiday season should consider baking or making homemade goodies. Not only can it save money _ the price of store-bought goodies is much higher than homemade _ but when you take the time to make a gift yourself, it tells family and friends they really are ­appreciated and loved.

Wrapping homemade treats can be costly. But by recycling items from around the house, you can save money and also have an eco-friendly Christmas.

Here are some ideas for wrapping food gifts.

_Decorate old oatmeal boxes or Pringles cans with leftover wrapping paper or paint.

_Wrap cookies in ­cellophane and a square of seasonal fabric.

_Dress up jars or tins with colorful rickrack or bright yarns.

_Shop flea markets for brightly colored bowls, ­holiday plates, mugs and jars.

_Stack cookies in Mason jars and decorate the lids with bows.

_Jazz up a brown paper lunch bag with acrylic paints, stamps, glitter or ribbon.

Here are some recipes that make great gifts.

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BLUEBERRY VANILLA GRANOLA

3½ cups old-fashioned oats

1 cup wheat germ

Âľ cup flaked coconut

1 cup coarsely chopped pecans or nuts of choice

½ cup firmly packed brown sugar

½ cup canola oil

½ cup pure maple syrup

½ cup gourmet blueberry syrup

1 tablespoon vanilla paste

2 teaspoons cinnamon

½ teaspoon salt

½ cup dried cranberries

½ cup dried dates

½ cup raisins

Preheat oven to 250 degrees. Coat a 9- by 13-inch baking pan with non-stick cooking spray. Combine oats, wheat germ, coconut and ­pecans in a large bowl and toss to combine. Whisk brown sugar, canola oil, maple syrup, blueberry syrup, vanilla paste, cinnamon and salt in a separate bowl. Pour over dry ingredients and mix well.

Spread oat mixture onto the prepared pan. Bake 50 to 60 minutes, stirring every 10 minutes. Pour hot granola onto a large baking sheet and let stand until cool. Stir in cranberries, dates and raisins. Store in an airtight container for up to 2 weeks. Makes about 10 cups.

_From Nielsen-Massey Extracts

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VANILLA OIL

½ cup canola oil

1 teaspoon pure vanilla extract

Combine canola oil and vanilla extract in a bowl and whisk to blend. Store, ­covered in refrigerator, for as long as 2 weeks. Serve over grilled vegetables or fruits, such as pineapple or papaya Makes ½ cup.

From Nielsen-Massey Extracts

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MARZIPAN MICE

1 package (7 ounces) marzipan, such as Odense

48 almond slices (about ÂĽ cup)

1½ cups semisweet chocolate chips

Black licorice laces, cut into 24 1½-inch tails and 24 dots for eyes

Cut marzipan roll in half lengthwise, then cut each half into 12 equal pieces and shape each piece into an oval. Pinch the small end to make the nose and eyes.

To make the ears, working with 1 mouse at a time, wet 1 end of 2 almond slices and stick them into the marzipan above the eyes.

Line a baking sheet with wax paper. In a small bowl, microwave the chocolate chips at high power, ­stirring every 20 seconds, until smooth, about 1 minute.

Insert a toothpick into the wide end of each of 12 mice. Working with 1 at a time, dip the mice into the chocolate, tapping the toothpick on the side of the bowl to remove any excess. Transfer to the prepared pan and refrigerate until firm, about 15 minutes.

Meanwhile, using a ­toothpick, make a hole in the wide end of each white mouse; insert the licorice tails and place the eyes. Remove the toothpicks from the chocolate mice, then insert the licorice tails. Serve at room temperature. Makes 2 dozen.

From Everyday with Rachael Ray

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PEPPERMINT CHOCOLATE COOKIES

1½ sticks (6 ounces) unsalted butter, softened

1½ cups confectioners' sugar

1 large egg

1½ cups flour

½ cup unsweetened cocoa powder

1 pinch salt

2 3.5-ounce bars dark chocolate, finely chopped

½ teaspoon vegetable oil

2/3 cup finely crushed ­peppermint candy canes or candies

Using an electric mixer, beat butter until soft. With the mixer on low, gradually add confectioners' sugar until creamy, then beat in egg. In a medium bowl, whisk ­together flour, cocoa and salt; add to the mixer in thirds, beating at low speed until smooth.

Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape dough into a 12-inch-long cylinder; wrap tightly in the parchment and roll into a smooth, even log. Twist the parchment ends to seal and ­refrigerate 30 minutes; reshape the cylinder and refrigerate 30 minutes more.

Preheat oven to 350 degrees; line 2 cookie sheets with parchment paper. ­Unwrap dough; using a sharp knife, slice into 1?3-inch-thick rounds. Place rounds about 1 inch apart on cookie sheets; bake until firm, 18 to 20 ­minutes. Let cool ­completely.

In a bowl, combine 2?3 of the chopped chocolate with the oil; microwave for 30 ­seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in ­remaining chopped chocolate until smooth.

Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.

From Everyday with Rachael Ray

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SALTED CARAMEL POPCORN

1½ cups coarsely chopped or crushed pecan halves

10 cups oil-popped popcorn

½ cup (1 stick) salted butter

1 cup brown sugar

ÂĽ cup light corn syrup

1 teaspoon vanilla

½ teaspoon baking soda

1½ teaspoons kosher salt

Toast pecans in a 350-­degree oven for 7 ­minutes. Thoroughly scrub and dry your kitchen sink. Dump the popcorn and pecans into the clean sink. In a small pot over medium-low heat, melt butter with brown sugar and syrup, stirring, until the mixture comes to a boil. Boil for 5 minutes, ­stirring constantly, then ­remove from the heat and add vanilla, baking soda and salt, and stir vigorously. (The mixture will get very foamy and light.) Pour it over the popcorn and pecans, and use a wooden spoon to stir it quickly, ­gently and well.

Spread out coated popcorn mixture on a pair of large, rimmed baking sheets, and heat it in a 200-degree oven until it feels dry to the touch, about 20 to 30 minutes. Cool completely before packaging, about 20 minutes.

From Everyday with Rachael Ray

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ROSEMARY PECANS

1 pound unsalted pecan halves

2 tablespoons chopped fresh rosemary

½ teaspoon cayenne

2 teaspoons brown sugar

2 teaspoons kosher salt

1 tablespoon melted butter

Heat oven to 350 degrees and toast nuts on a cookie sheet, stirring often until they're golden and toasty, about 10 minutes. Combine the other ingredients in a large bowl, then toss in the nuts to coat.

Source: Wondertime

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CRANBERRY SNOWFALL CHOCOLATE BARK

1 cup dried cranberries ­(preferably orange-flavored)

1 teaspoon finely grated orange zest

ÂĽ teaspoon orange extract, optional

½ cup walnuts

2 (11- or 12-ounce) bags white chocolate chips

Heat oven to 250 degrees. Line a 12-by-17-inch jelly roll pan (or rimmed ­baking sheet) with parchment paper. In a food processor fitted with a steel blade, pulse together cranberries, orange zest, extract and walnuts (or chop them with a large knife).

Spread mixture over the prepared pan to within 1½ inches of the edges, then evenly cover that mixture with the chocolate chips and put the pan in the oven. When the chips just start to melt (5 minutes or so), take them out of the oven and use a rubber spatula to spread them evenly over the ­parchment. Chill until firm, about half an hour, then break into pieces.

From Wondertime

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© 2008, Lexington Herald-Leader (Lexington, Ky.).