National Tie One On Day Packaging To Go

With National Tie One On Day almost at the doorstep, I wanted to share upclose a few ideas for easy baked goods and even easier packaging.

This photo is from my girlfriend gathering – such a jumble, I labeled things to make it easier viewing. Or tried to, anyway. The text is a little small – what you’re looking at is a spread of old Jell-o molds, cups, plates and jars. And in the back, a fabric covered bake bean can. The baked goods include egg nog cookies, mini pound cakes and little muffins. In the lower right is an egg holder that I filled with candied ginger slices. Emptied, it’s a perfect ring holder.

Last year, I filled cups with individual slices of quick breads, wrapped those in plastic and delivered on a plate that was wrapped in a tea towel.

This Wednesday, I’m delivering a loaf of Cranberry Almond Bread to someone who’s been more down than up lately. I wanted the presentation to be really standout, so I’m first wrapping the bread in a cheery hand towel and setting that on a soft “bed” of another vintage towel. The tote is a wire basket of some sort – maybe from a freezer. In the space that’s still available, I’m adding a bouquet of flowers, specialty teas and a lavender-scented sleep mask. The note is on plain card stock, prettied up with some stretchy gold cording.

With quick in mind, here’s the recipe for the Cranberry Almond Bread – my changes in( )’s

2 cups flour

3/4 cup sugar

2 tsp baking power

1/2 tsp salt

3/4 cup milk (I used 1/4 c eggnog, 1/2 c milk)

6 T butter, melted

1 egg, beaten

1 T orange zest

1 t almond extract

1 cup cranberries (chopped or “pulsed” in food processor – stop before it turns to mush)

1 cup sliced almonds (I toasted the almonds, then put the nuts in a baggie and “roller pinned” to break into smaller pieces)

Preheat oven to 325 degrees. Grease and flour 9×5 loaf pan (or prepare mini muffin/little tart/small loaf pans & fill halfway with batter).

In a large bowl, blend the flour, sugar, baking power and salt.

In another bowl, combine the milk, melted butter, egg, zest and almond extract.

Add wet ingredients to dry and stir until thoroughly moistened. Fold in the cranberries & nuts.

Pour this better into prepared pan(s) and spread evenly.

Bake for 70 minutes (for the large loaf). For the smaller portions, check for doneness at 20 minutes.

Cool 5 minutes or so in the pan, then turn out onto a cookie rack to cool completely.

Of course, make extra for you and yours!

xxea

Tie One On…an apron, of course!

· The packaging should be usable by the recipient, or at least recyclable.

** Utilizing what is old to package what is new is especially appropriate as we seek to reduce expenditures but not our giving nature.

· Browse secondhand shops for unique containers and wrappings, like a glass candy dish, silver tray, and china serving bowls. Glass plates are my favorite to snap up and dress up: affix a circle of vintage fabric to the plate’s bottom with decoupage glue.

· A gravy boat can later be used as a vase, a jewelry holder or filled to the brim with M&Ms.

· Line a gelatin mold with a sweet hankie.

· An embroidered Damask dinner napkin will later be a lovely guest hand towel.

· Vintage dish towels have years of good service left.

· Wrap an empty can with fabric and fill with a selection of baked goods.

· Purchase bars of gourmet chocolate, loaves of specialty sweet bread, brownie bites, bakery muffins, mini cinnamon buns and cookies; then package individually as slices and nibbles in a selection of vintage cups. The cups will make good loose change/key/jewelry holders.

· Visit a discount store for apron pocket stuffers, like aromatic hand soaps and votives

· A handwritten sentiment to a purchased card is the defining homemade touch.

**Note card may be downloaded. Compliments of Apron Memories®.