Everyone enjoys receiving yummy homemade food treats, and with the holidays looming, it’s time to get started on them. When giving edible gifts, it’s all about presentation. Make your gifts look as good as they taste with simple, inexpensive packaging ideas.

» Plate festive brownies, such as the recipe that follows, on pretty antique dishes from a local thrift shop, wrap in cellophane, tie with a holiday ribbon, add an ornament if you have one, and you have a charming gift.

» Make a batch of the biscotti recipe below, place a few pieces in a cellophane bag, seal, and pair it with a festive mug and a box of hot chocolate.

» To package the Butterscotch Candy Bark that follows, fill a muffin baking pan with foil or holiday-patterned muffin liners. Wrap with cellophane and tie with a bow.

CRANBERRY AND PISTACHIO BISCOTTI

2-1/2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon almond extract
1/2 cup dried cranberries
1/2 cup shelled roasted pistachios

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

In medium bowl, whisk together flour, baking powder and salt; set aside.

Using electric mixer, beat butter and sugar until smooth. One at a time, beat in eggs. Add almond extract.

With mixer on low, gradually add flour mixture, mixing until just incorporated. Add cranberries and pistachios.

On floured surface, divide the dough in half and shape into two 10-by-2-inch logs. Sprinkle hands with flour, then place dough on a parchment-lined baking sheet.

Bake until just golden around edges and firm to the touch, about 22 to 25 minutes. Cool 30 minutes.

Reduce oven to 300 degrees. Using serrated knife, cut logs into 1/2-inch-thick slices diagonally. Arrange in single layer on baking sheet. Bake until dry and crisp, 15 to 18 minutes per side.

Keep at room temperature an airtight container for up to 3 weeks. Makes 36 cookies.

Approximate nutritional information, per cookie: 100 calories, 3.5 g fat, 2 g saturated fat, 15 mg cholesterol, 60 mg sodium, 14 g carbohydrate, no fiber, 7 g sugar, 2 g protein

BUTTERSCOTCH CANDY BARK

Nonstick cooking spray
1 (11-ounce) package butterscotch-flavored morsels, divided
1-1/2 cups semisweet chocolate chips
1/2 cup creamy peanut butter
2 cups thin pretzel sticks
2 cups dry roasted unsalted peanuts
1 (10-ounce) package semisweet chocolate-covered raisins (optional)

With nonstick cooking spray, coat 9-by-13-inch glass baking dish. In large, microwave-safe bowl on high, microwave 1-1/3 cups butterscotch morsels, chocolate chips and peanut butter for 1 minute; stir.

Microwave at additional 10- to 20-second intervals, stirring until smooth. Add pretzels, peanuts and chocolate-covered raisins if using; stir well to coat. Spread into prepared baking dish.

Place remaining butterscotch morsels in small, heavy-duty resealable bag. Microwave on medium-high for 30 seconds; knead bag to mix. Microwave at additional 10- to 20-second intervals, kneading until smooth.

Cut tiny corner from bag; squeeze to drizzle over candy. Refrigerate 1 hour or until firm. Break into bite-size pieces. Serve in cupcake liners. Makes 36 pieces.

Approximate nutritional information, per candy bark piece (with optional raisins): 200 calories, 12 g fat, 6 g saturated fat, no cholesterol, 100 mg sodium, 20 g carbohydrate, 2 g fiber, 16 g sugar, 4 g protein

CHRISTMAS TREE BROWNIES ON PEPPERMINT STICKS

Nonstick cooking spray
3 eggs
1-1/2 cups sugar
2 teaspoons vanilla
3/4 cup flour
1/2 cup cocoa
1 teaspoon baking powder
2/3 cup butter

» Frosting:
10 tablespoons butter
1 cup powdered sugar
1 teaspoon vanilla
2 teaspoons hot water
5 drops food coloring of choice
2-inch peppermint sticks
Optional decorations: sprinkles, colored sugar, etc.

Preheat oven to 350 degrees. Coat 9-by-13-inch baking pan with nonstick spray.

In large bowl, beat together eggs, sugar, vanilla, flour, cocoa, baking powder and butter. Pour into pan.

Bake 20 to 30 minutes or until toothpick inserted in center of pan comes out clean. Let cool completely, about 30 minutes. Cut brownies into 21 triangles (to resemble Christmas trees).

For frosting, with electric mixer, beat butter and sugar. Add vanilla and water. Beat until smooth and creamy. Add food coloring. Place into zipper-style resealable bag.

Decorate brownies when completely cooled. To frost, cut tiny hole in corner of bag and add piped decorations to brownies.

Insert peppermint sticks about 1 inch into the bottom of the tree. Makes 21 brownie trees.

Approximate nutritional information, per brownie (assumes 21 peppermint sticks): 230 calories, 12 g fat, 8 g saturated fat, 55 mg cholesterol, 150 mg sodium, 28 g carbohydrate, 1 g fiber, 22 g sugar, 2 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.