Edible gifts you can create in your own kitchen

Still hunting for the prefect gift? Maybe you should get things cooking in your kitchen. Diane Fechter, author and home cook, joins Real Milwaukee with some edible gifts you can whip up in no time.


1 c. long grain white rice, not instant

¼ c. red or black quinoa

1 T. dried parsley flakes

2 tsp. dried soup greens or dried celery flakes

½  tsp. dried minced onion

¼  tsp. dried oregano

1 tsp. salt

Place the above ingredients in a sandwich zip or clear cellophane bag, tied with raffia or ribbon.  Attach the following directions and add a use by date of 4 months.

Note:  You can omit the quinoa and just use 1 ¼ c. long grain rice.  Use by date:  4 months

Directions to attach to bag:


2 ½ c. water

2 T. butter

Contents of this mix

In a saucepan bring water and butter to a boil.  Add rice mix.  Stir.  Reduce heat; cover and simmer about 20 minutes or until water is absorbed.  Fluff with a fork.  Serves 4.


4 c. old fashioned oats

1 c. unsweetened, large shred coconut

½ c. brown sugar

1 Tbsp. cinnamon

½ c. wheat germ

½ c. chopped pecans, optional

½ c. coconut oil, melted

¼ c. water

1 ½ tsp. vanilla

½ c. craisins or raisins, optional

Preheat oven to 325˚.  In a large bowl combine oats, coconut, brown sugar, cinnamon, wheat germ and pecans.  Stir oil, water and vanilla into the oat mixture; spread onto parchment paper lined baking pan.  Bake in preheated oven for 30-45 minutes or until desired crispiness.   Stir every 15 minutes.  Cool.  Add your choice of dried fruit.  Store in a covered container.


1 pkg. (16 oz.) lemon cake mix

1 pkg. (3.4 oz.) instant lemon pudding mix

2-3 Tbsp. poppy seeds

In a quart jar, layer the dry cake mix, dry pudding mix and poppy seeds.  Attach the following label.  Use by date is 2 months.


1 c. sour cream

½ c. oil

½ c. warm water

4 eggs

powdered sugar

Preheat oven to 350˚.

Combine all ingredients in mixer bowl and mix on low until blended.  Then beat 3 minutes at medium speed.  Pour batter into greased bundt pan. Bake for 45-55 minutes or until cake springs back when lightly touched near center.  Cool in pan 10 minutes then remove from pan.  When cool, dust with powdered sugar.  Cake can also be baked in a 13 x 9 pan.


These pecans make excellent gifts.  Package them in cellophane bags and tie with ribbon or raffia.

1 egg white

1 T. water

1 pound pecan halves

1 c. sugar

¾ tsp. salt

½ tsp. cinnamon

Preheat oven to 250˚.  Spray a large baking sheet with cooking spray.

In a mixing bowl, beat the egg white and water until frothy.  In another bowl, mix sugar, salt and cinnamon.  Add pecans to egg whites, stir to coat nuts evenly.  Remove nuts and toss them in sugar mixture until coated.  Spread nuts on baking sheet.  Bake  45-55 minutes, stirring every 15 minutes.  Cool.  Store in sealed container.

Tip:  Always make sure there are no bits of shells in the nuts.


In a 1 qt. zip bag (or cellophane bag) place:

3 c. old-fashioned oats

¾ c. brown sugar

2 tsp. cinnamon

2 tsp. baking powder

1 tsp. salt

½ c. dried cherry/berry mix or craisins, optional


2 eggs

1 c. milk

½ c. butter, melted

2 tsp. vanilla

Preheat oven to 350º.  Grease an 8 x 8 pan. In a bowl, whisk eggs, milk, melted butter and vanilla.  Add mix.  Stir to combine.  Spread into pan.    Bake 35-40 minutes or until set.  Serve with milk and drizzle with maple syrup, if desired.