These recipes originally appeared in the December 2019 issue of HomeLife Magazine.
Are you looking for a unique gifting idea this holiday season? I came across a Giving Plate recently and fell in love with this spin on hospitality. The giving plate adopts the traditional version of gifting homemade edibles, but with a twist. The plate is part of the gift, not to be returned. It’s reloaded and “gifted” again at the new owner’s convenience.
Here’s how it works: Purchase a giving plate or consider making one. Choose a favorite recipe and make up a batch of homemade goodness. Fill the plate then wrap it in decorative holiday cellophane, netting, tissue, or foil. Secure with a twist tie and finish with an elaborate bow and gift tag. For an extra special touch, include your recipe. Wrapping it is half the fun.
I’ve spotted similar plates sold in high-end boutiques in my hometown, but creative types might enjoy designing and painting a giving plate at their local pottery shop. Both make unique and special gifts. My daughter, Elise, created a handmade gem with a paint pen that included a laurel branch doodle and a sweet message. If calligraphy or writing is your talent, this is your gig. Messages to the recipient, such as “Enjoy, Replenish, Pass On” or “Share the Love” can be permanently baked into the plate. Go online to find specific instructions and your ideal template, or make up an original quote and Pinterest it. Keep it simple and on budget by visiting a thrift store for mix-and-match plates.
Remember this plate is traveling, so your gift isn’t complete until you’ve added the plate’s origin on the back. Consider “From the Kitchen of …” or “From the Family of ….” Other details can be added, like the date, hometown and state, and finally your autograph. Research if your creation is dishwasher safe and include washing instructions such as “Hand Wash Only” or “Dishwasher Safe” on the back.
Take your gift to the next level by embellishing with complementing accessories, such as a dish towel, recipes cards, or serving utensil tied into the bow. Perhaps you’d like to deliver your gift as a timely contribution to Christmas breakfast. Pass on an heirloom recipe of your own or try some of my tried and true favorites. ’Tis the season for giving and this gift allows everyone to offer a touch of hospitality on any budget. Who knows, you may start a new tradition.
In the spirit of contributing to a Christmas morning breakfast, I’ve included some recipes that just might be perfect for savory taste buds, help a dieter stay on track, or cure a sweet tooth. Deliver your plates while the food is warm or send them later with warming instructions.
I wish you a joyous Christmas season and look forward to sharing more recipes and tips from our table in 2020!
Makes 12 muffins
Salt and pepper
Non-stick spray or butter
Any combination of vegetables, meat, and cheese flavors that work well together. Suggestion:
- Spinach, mushroom, Feta
- Tomato, scallion, bacon, Cheddar
- Ham, red pepper, shallots, Swiss
Preheat oven to 350 degrees. Grease a 12-cup muffin tin. Beat 12 eggs. Add salt and pepper. Chop up ingredients and add different combinations to each cup. Pour beaten eggs over top of ingredients until just below the top. Bake for 20 minutes. Allow to cool for 10 minutes. Run a plastic knife around edges to remove easily and transfer to plate.
Makes 32 Pinwheels
1 lb. mild sausage, cooked
2 cans Pillsbury crescent rolls
1 Tbsp. butter (optional)
Pinch perforated breaks together and roll out dough to make smooth. With your hands, spread half of the sausage into each rolled out can of dough. Starting at the long end, gently roll up each roll. Wrap each roll in plastic wrap and freeze for one hour or overnight. The freezing process simply aids in cutting round pinwheels.
Preheat oven to 375 degrees. Pull dough from the freezer and unwrap. Place on a cutting board. Using a sharp knife, cut 16 pinwheels per dough roll.
Place the pinwheels on a non-stick or gently buttered cookie sheet. Bake for 7 minutes, then flip and bake for approximately 6 more minutes. Pull from the oven. Allow to cool for a few minutes and place on a plate. Serve warm.
Makes 16 Rolls
1 loaf frozen bread
2-3 Tbsp. flour for dusting
1 c. packed brown sugar
1 Tbsp. cinnamon
2/3 stick butter (melted)
1 c. Confectioners sugar
1 Tbsp. milk
1 tsp. vanilla
Allow bread to thaw in the refrigerator overnight or for about an hour on the counter. Preheat oven to 400 degrees. Dust the work surface with flour and roll out dough to form a 15-by-7-inch rectangle. Spread butter evenly over dough. Combine cinnamon and brown sugar, then sprinkle mixture over the top. Starting at long edge, roll up dough tightly. With a sharp knife, cut dough into 16 slices. Place slices in a lightly greased pan. Cover, place on counter, and allow to rise until doubled in size, for about one hour. Bake for 15 minutes.
For the icing, combine one cup confectioners sugar, milk, and vanilla. Stir until smooth. When rolls come out of the oven, drizzle with icing while still hot. Serve warm.
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Laura Schupp is the author of Our Newlywed Kitchen: The Art of Cooking, Gathering & Creating Traditions. Learn more about Laura at OurNewlywedKitchen.com.