Bartlett Library patrons learn creative, yummy ways to give gifts

On Thursday, Nov. 3, Pastry Chef Rose Deneen brought a variety of ingredients and containers to show Bartlett Library patrons how to prepare creative holiday presents during the program "Gifts from your Kitchen."

Patrons learned how to make five edible gifts at the program: Homemade vanilla extract, candied spiced pecans, coconut almond fruit macaroons, white chocolate popcorn and Oreo cookie pops. Patrons were given recipe sheets so they could make the delicious creations at home.

To make the vanilla extract, you need:

• 2 cups - Vodka

• 3-5 - Vanilla beans (Madagascar, Tahitian or Mexican)

• 1 - Jar with re-sealable top

Pour the vodka into the bottle. Cut vanilla beans down the middle to expose the vanilla seeds. Then, you will insert the beans into the bottle. Store in a dark, dry cabinet for 10 days before using. You can replenish with vodka for up to six months before changing the beans.

It took just a few minutes for Deneen to make the vanilla extract. When she was finished, she took out a little bow and put it on top of the bottle, creating an easy, yummy gift.

"Once I learned how to make my own vanilla, I never looked back," Deneed said.

Next, Deneen explained how to make candied spiced pecans. For this recipe, you need:

• 2 - Egg whites

• 4 tbsp. - Vanilla extract

• 1 cup - Light brown sugar

• 6 tbsp. - Ground cinnamon

• ¼ tsp. - Coarse sea salt

• 28 oz. - Pecan halves or whole almonds

• Clear packages and ribbon

Preheat your oven to 300°F. Line a sheet pan with parchment paper. Whisk egg whites and vanilla until frothy. Add remaining ingredients and mix until nuts are well-coated. Spread a single layer on prepared pan and toast in oven until nuts are dry, which will be in about 30-40 minutes. Let cool and store in airtight container.

"These are great; you can use them for so many things. And the good thing is they'll last about a month," Deneen explained.

Next, patrons watched Deneen prepare white chocolate popcorn. For this recipe, you need:

• 2 pkg. - Microwave popcorn (Or 8 cups popped)

• 14 oz. - White candy melts or almond bark, chopped

• Sprinkles, dried fruit, such as cranberries or cherries, mini chocolate pieces or nuts

Line two large sheet pans with parchment paper. Microwave popcorn; remove un-popped kernels and place into very large bowl. Melt chocolate either in microwave or in a double boiler. Toss popcorn with melted chocolate, coating kernels well. Spread popcorn between two sheet pans, keeping it in a single layer. Sprinkle on desired topping before chocolate firms up. Once chocolate is firm, package as desired. Serve within two days for best quality.

"The problem with this popcorn is it's very addicting," Deneen said seriously. "You might eat the whole thing, and you'll have to make more."

Following the popcorn was the coconut almond fruit macaroons. For this, you need:

• 4 cups - Sweetened, flaked coconut

• ½ cup - Granulated sugar

• ½ cup - Sliced almonds

• ½ cup - Dried cranberries or cherries

• 3 - Egg whites

• 2 tbsp. - Unsalted butter, melted

• ½ tsp. - Vanilla extract

• ¼ tsp. - Almond extract

• Pinch - Salt

Deneen explained that there is two fun ways to present these macaroons as gifts: Give the ingredients in a clear jar for the recipient to make on their own time, or you can give them out already made.

To give just the ingredients, follow these instructions: In a 1-quart wide-mouthed jar, add 2 cups coconut; pat down. Add sugar, almonds and dried fruit; pat down. Add remaining 2 cups coconut; pat down to fit. Cover with lid and decorate as desired. Remember to include the following recipe on or in the jar:

In a medium bowl, whisk together egg whites, butter, extracts and salt until frothy. Add contents from jar and mix well. Cover and refrigerate at least two hours or overnight. Preheat oven to 375°F. Line one sheet pan with parchment paper. Using a small scoop, tightly pack in mixture into scoop and drop onto prepared pan. Cookies can be baked close together; they will not spread. Bake 20-22 minutes or until golden brown. This recipe makes about 28 cookies.

Lastly, patrons learned how to make Oreo cookie pops. In order to make these, you will need:

• 8 oz. - Cream cheese, softened

• 3 cups - Oreo crumbs, or other flavors of sandwich cookies

• 16 oz. - White, milk or dark bark, or candy melts

• Popsicle sticks or colorful straw sticks

• Sprinkles or other small candy decorations

Mix the cheese and crumbs until well-mixed. Form into small 1" balls and place onto a parchment-lined sheet pan. Melt the candy melts according to package directions. Insert a stick into melted chocolates and then into middle of cookie pop. Freeze about 10 minutes. Dip cookie pops into melted chocolate and immediately decorate with sprinkles or other small candies, if desired. Let set completely and then package as desired.

Deneen also shared with the patrons where she finds most of her supplies:

• The Container Store

o Re-sealable jars and containers for vanilla

• Costco, Penzy's or The Spice House

o Vanilla Beans

• Michael's, Jo-Ann's or Hobby Lobby

o Various packaging: Boxes, ribbons, bags

o Assorted candy melts

o Sprinkles

When all was said and done, patrons went up to the front to taste all of the delicious creations. Everyone was very appreciative of the instructions and samples. This upcoming holiday season is sure to be a yummy one!

If you missed this program, an upcoming Adult Services program is "Adult Chess Club" on Wednesday, Nov. 9 at 6 p.m. Interested in chess or simply love the game? Come learn and play in a friendly environment. All boards and pieces will be supplied. Volunteers will be on hand to answer questions and provide instruction.

For more information and a complete listing of scheduled programs, call 630.837.2855 or visit www.bartlettlibrary.org.