European Stars and Stripes (Newspaper) - November 16, 1990, Darmstadt, Hesse                                For giving by ton Tipton los Angeles times there is something special about gifts of food a they show thoughtfulness and Are the perfect addition to a Holiday Celebration. Foods that freeze Well such As Quick breads and muffins or those that require no refrigeration such As cookies candies preserves sauces and cakes travel and store Best. They can be Frozen or covered tightly and sealed then decorated in festive wrappers that boast the colors of the season. Dress up packages with ribbons and Holly leaves and include the recipe so the recipient can make them next year. Proper wrapping is essential to ensure the Quality of the gift regardless of the Type of food that is stored without it it is impossible to preserve color or flavor. After consulting several published sources on the subject we were Able to compile the following suggestions for freezing storing and mailing edible gifts. A use a moisture and vapor proof wrapping paper that is intended for use in the Freezer. A when foil is used As a wrapper heavy foil is preferred. Put foil wrapped bundles in plastic bags for additional Protection against punctures or holes in the Freezer compartment. A Wax paper does t provide adequate Protection and in t recommended for freezing. But transparent plastic wrap with its tremendous clinging Quality that eliminates air pockets is very pliable and an acceptable covering. A make sure All containers Are clean or sterilized. A Don t freeze cake Batter Cream fillings puddings and custards Mayonnaise or potato salad. A wrap cookies cakes breads and candies individually in plastic and store in airtight containers for maximum freshness. A freeze fragile or irregularly shaped items on a baking Sheet then wrap As desired. But do not leave in the Freezer More than 24 hours since unwrapped goods develop off flavors. A Tew hours to stiffen should be sufficient for packing. A fill containers with shredded tissue paper or packing Straw to keep fragile gifts from breaking do not use Popcorn or other edibles that May absorb fumes during transit. A use Freezer tape or fabric tape to Seal lids of containers that might open or spill. A keep perishable foods refrigerated or Frozen until ready to eat. Provide instruct  a or thawing and sewing if necessary. A Label everything. Dried Apricot pumpkin bread a cups canned pumpkin Puree 1 cup sugar 1 cup Oil 3 eggs 2va cups flour 11a Teaspoons baking soda a Teaspoons baking powder 34 Teaspoon ground cinnamon 34 Teaspoon ground Nutmeg 34 Teaspoon Salt 1 434-ounce package Vanilla pudding and pie tilling mix a cups chopped dried apricots a cups chopped walnuts Combine pumpkin sugar Oil and eggs in Large bowl and mix until blended. In separate bowl Combine flour soda baking powder cinnamon Nutmeg and Salt. Blend Well. Fold in pudding mix apricots and nuts. Pour into 2 8w by 4 v Inch loaf pans bake at 350 f 1 hour or until Wood pick inserted in Center comes out clean. Cool 10 minutes then remove to wire rack. When completely cooled slice. Or wrap loaves tightly and freeze up to 3 months. Makes 2 loaves. Cranberry nut cheese bread 4 cups cranberries coarsely chopped 1 cup milk 2 eggs lightly beaten 1a cup butter or Margarine melted 2 Tablespoons grated Orange zest 4 cups flour a cups sugar 2 Tablespoons baking powder 1 Teaspoon Salt 3 cups shredded Cheddar cheese 1 cup walnuts coarsely chopped Combine milk eggs butter and Orange zest in medium bowl. Set aside. Sift flour sugar baking powder and Salt together and add cranberries cheese and nuts. Combine with milk mixture stirring until flour is just moistened. Do not Over mix. Pour into 2 greased 9 by 5-Inch loaf pans bake 1 hour and 15 minutes at 350 f. Remove from oven and Cool 15 minutes before removing from pans. Makes 2 loaves. Hot buttered Caramel Topping 1 Pound butter or Margarine 2 cups pecans 1 Pound Brown sugar packed 4 cups whipping Cream a Teaspoon ground cloves i Teaspoon ground cinnamon melt butter Over medium heat in heavy Saucepan add pecans and saute until lightly toasted. Stir in sugar Ream cloves and cinnamon. Cook Over medium heat until is Ell blended. Pour into decorative jars and Seal. Makes 6 cups. Creamy Taffy 214 cups sugar a cups Light Corn syrup 4 Teaspoons vinegar a Teaspoon Salt a cup evaporated milk Combine sugar Corn syrup vinegar and Salt in Saucepan. Cook slowly Over medium heat stirring constantly until sugar dissolves. Bring mixture to boil then slowly add milk. Stir constantly so mixture does not Stop boiling. Continue cooking until mixture reaches 248 f remove from heat while testing. Immediately pour into buttered pan. When Cool enough to handle stretch Candy by Pung Small portion with buttered hands until Candy is Light in color and no longer Sticky to touch. Twist strip of pulled Candy and place on plastic. Cut with scissors into 1 Inch pieces. Wrap in plastic and twist ends to Seal. Makes about 2 pounds. Chocolate chunk Pistachio Shortbread 34 cup butter or Margarine 1a cup sugar 1 Teaspoon Vanilla a cups flour 34 cup coarsely chopped Pistachios i cup Semi Sweet chocolate chunks 1 egg White beaten Cream butter and sugar. Add Vanilla and stir in flour gradually fold in vie cup nuts and chocolate chunks. Pat Shortbread dough into greased 8-Inch Square pan. Brush lightly with egg White and Sprinkle remaining nuts Over top bake at 300 f 20 to 30 minutes or until lightly browned. Cool and Cut into squares. Makes 16 squares. Page 14 the stars and stripes