Must-have gifts for your favorite foodies

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For Santa: Who can forget Santa! Set out Santa’s supper on an adorable Porsgrund porcelain cookie plate. Have his hot chocolate ready in a matching mug. Porsgrund is Norway’s only producer of feldspar porcelain. This well-known factory is idyllically located on the west bank of the Porsgrunn River and looks the same way today as it did over 100 years ago. The factory has enjoyed continuous production since 1887 and in fact still uses the same original "recipes" for all of its products.
www.skagenhus.com: Gifts from $10.00. Porsgrund’s Cookie Plate and Cocoa Mug $39.00. Emily’s Great Great Grandma’s recipe for Cranberry Orange Oatmeal Cookies for Santa is free. (And as an extra treat, we included it here for you!)

Emily’s Great Great Grandma’s Cranberry Orange Oatmeal Cookies for Santa

Makes 24 cookies

Legend has it that if you serve these cookies warm from the oven on the eve of Christmas with a tall glass of ice cold milk and a mug of steaming hot cocoa Santa and all of his reindeers will arrive at your house on time.

Don’t forget to top the hot chocolate with lots of real whipped cream and a bright red cherry. It’s Santa’s favorite. He says the cherry reminds him of Rudolph’s bright red nose which makes him laugh a hardy Ho-Ho-Ho which reminds him that as soon as he finishes the cookies you made him and the milk and the hot cocoa that he has to hurry back to his sleigh so he remains on schedule. All of the good little boys and girls are counting on him and Mrs. Claus is waiting for him at home. Nobody likes it when Santa’s late!

INGREDIENTS

• 2 cups of all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cloves

• 1 teaspoon cinnamon

• 1 cup of dried cranberries

• 1 cup chopped pecans

• 1/2 cup of chopped medjool dates

• 1/2 teaspoon dried ground orange peel or 1 teaspoon fresh orange zest

• 1 1/2 cups dark brown sugar

• 1 cup of butter (two sticks)

• 2 large eggs

• 1 1/2 cups rolled oats

• 2/3 cup of sour milk (2/3 cup of fresh milk + 2 teaspoons fresh lemon juice)

Recipe continues below ↓

DIRECTIONS

Preheat oven to 375. (If making sour milk add the lemon juice to the milk and set aside.)

In a large bowl, sift together flour, baking powder, baking soda, salt, cloves and cinnamon. Set aside.

Place the cranberries, pecans and dates in a small bowl. Set aside.

Place the butter and the brown sugar in the bowl of an electric mixer and beat on medium high speed until light and fluffy. Reduce the mixer speed to low and add one egg. Mix until incorporated, add the second egg. Turn mixer off.

Add the oats. Pour in 1/3 of the flour, turn the mixer on medium low. Add 1/3 of the milk and mix for one or two turns of the mixer. Being careful not to over mix the cookie dough, add the remaining two thirds of the flour mixture alternately with the remaining sour milk. Add the cranberries, pecans and dates all at once and stir just until combined. Drop the cookies by the tablespoonful onto cookie sheets lined with parchment paper or silpat. Bake 8 to 10 minutes or until golden and cooked through.

MANAGE YOUR RECIPES

Kathleen Daelemans is the author of the best selling cookbook, “Cooking Thin with Chef Kathleen, 200 Easy Recipes for Healthy Weight Loss.” Her DVD, “Getting Thin & Loving Food Seven Days to a Healthier You” is in stores now. Talk to the chef live at www.kathleendaelemans.com.

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Must-have gifts for your favorite foodies