My mother always said that homemade gifts are always appreciated. And, you won't have to bother with wondering about the size or color.

Look around for unusual bottles, baskets, tins and colorful cloth napkins. Get a couple of rolls of festive ribbon, some tissue and cellophane.

Make your list and check it twice! Family members, neighbors should be included! Get ready! Wrap yourself in an apron, line up the ingredients on the kitchen counter, heat up the oven, bang some pots and pans and let's get cookin'!

Chocolate Macadamia Nut Brittle

Ingredients
Makes about one and one-quarter pounds
' 3 cups semisweet chocolate chips (about 1 pound)
' 2 tablespoons unsalted butter
' One 4 1/2-ounce can macadamia nuts (about 1 cup)
Preparation

1. Line a baking sheet with parchment or waxed paper.
2. Put the chocolate chips and 1 tablespoon of the butter in a stainless steel bowl set over a pot of simmering water over medium heat.
Stirring, melt the chocolate, about 5 minutes.
3. Heat the remaining tablespoon butter in a small skillet over medium-high heat.
Add the nuts and shake the pan often to lightly toast them, 3 to 4 minutes.
Add the nuts to the chocolate and cook, stirring the mixture often, until the chocolate is completely melted and the nuts are well coated, about 5 minutes.
4. Pour the chocolate mixture into the prepared pan and spread it evenly with a rubber spatula over the bottom, making a quarter-inch layer.

Cool. Refrigerate until it sets, about 2 hours. Break it into pieces, like peanut brittle. Store in an airtight container in the refrigerator. It will keep up to 2 weeks.

Orange Pralines

Ingredients
Makes about 3 1/2 dozen

' 1 quart heavy cream
' 2 1/4 cups granulated sugar
' 1 orange
' 1 tablespoon light corn syrup
' 1 1/2cups pecan pieces

Preparation
1. Cover a countertop with two or three sheets of parchment or waxed paper.
2. Pour the cream and sugar into a large, heavy-bottomed pan.
Grate the rind of the orange over the pot. Add the corn syrup and pecan pieces.
Over medium heat, stir the mixture often until it becomes very thick and a candy thermometer registers 275 degrees F, about 1 hour.
3. Remove the pot from the heat.
Drop the mixture by the tablespoon, onto the parchment paper, working quickly. Cool completely.
4. Lift the pralines off the paper with a thin knife.
Store in an airtight container between layers of parchment or tissue paper at room temperature for up to 2 weeks.

Big Boy Cookies

Ingredients
Makes 2 1/2 dozen

' 3 sticks unsalted butter, at room temperature
' 1 cup plus 2 tablespoons granulated sugar
' 6 large egg yolks
' 1 teaspoon pure vanilla extract
' 2 cups plus 2 tablespoons bleached all-purpose flour
' 1 cup ground pecans
' 3/4 teaspoon salt

Preparation

1. Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle on medium speed, scraping down the sides of the bowl as necessary.
Cream the mixture until it is smooth and fluffy.
Add the egg yolks, one at a time, mixing in between each addition.
Scrape down the sides of the bowl.
Beat for 1 minute and add the vanilla.
2. Combine the flour, pecans and salt in a medium-size mixing bowl and mix well.
Add to the butter mixture and mix on low speed until it is fully incorporated.
Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes.
Scrape down the sides of the bowl and the paddle.
3. Generously dust a large sheet of parchment or waxed paper with flour.
Spoon the dough down the center of the paper, fold the paper tightly over the dough,
and roll into a cylinder about 3 inches in diameter and 12 to 14 inches long.
Refrigerate for 8 hours.
4. Preheat the oven to 350 degrees F.
5. Line a baking sheet with parchment or waxed paper.
6. Remove the dough from the refrigerator and peel away the paper.
Using a sharp knife, cut the dough crosswise into one-half-inch-thick slices.
Place them on the baking sheet about 2 inches apart.
Bake until lightly golden, about 20 minutes.
Remove the cookies from the oven and let cool completely in the pan.
Remove the cookies from the pan using a thin knife.
Repeat the process until all the dough is used.
7. Store in an airtight container for up to 2 weeks.

Coconut Bonbons

Ingredients
Makes 24 candies

' 2 2/3 cups (7 ounces) flaked coconut
' 1/2 cup sweetened condensed milk
' 2/3 cup confectioners' sugar
' 1/4 cup sliced almonds, finely chopped
' 2 tablespoons unsalted butter, at room temperature
' 1/4 teaspoon pure vanilla extract
' 8 ounces semisweet chocolate, coarsely chopped

Preparation
1. In a large mixing bowl, combine the coconut, milk, sugar, almonds, butter and vanilla.
Mix well. Cover and refrigerate for 1 hour.
2. Remove from the refrigerator and form into balls about the size of a pecan.
Line a baking sheet with parchment or waxed paper.
3. In a bowl set over simmering water or in a double boiler, melt the chocolate.
Using two toothpicks, dip each ball into the chocolate, covering them evenly.
Place them on the prepared sheet.
Using a fork, drizzle the tops of each ball with any remaining chocolate.
Refrigerate until set.