Easy-to-Make Gifts That Are Straight From the Heart and the Kitchen : Holidays: Foods that freeze well or don’t require refrigeration make the safest edible presents.

A flood of letters overwhelms The Times Food Section this time of year with requests for making ahead and mailing edible gifts to loved ones both near and far. There’s something extra special about gifts of food--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, The Times was able to compile the following suggestions for freezing, storing and mailing edible gifts.

--Use a moisture / vapor-proof wrapping paper that is intended for freezing.

--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.

--Wax paper doesn’t provide adequate protection and isn’t recommended for freezing. But transparent plastic wrap, with its tremendous clinging quality that eliminates air pockets, is very pliable and an acceptable covering.

--Make sure all containers are clean or sterilized.

--Don’t freeze cake batter, cream fillings, puddings and custards, mayonnaise or potato salad.

--Wrap cookies, cakes, breads and candies individually in plastic and store in airtight containers for maximum freshness.

--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 few hours to stiffen should be sufficient for packing.

--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.

--Use freezer tape or fabric tape to seal lids of containers that might open or spill.

--Keep perishable foods refrigerated or frozen until ready to eat. Provide instructions for thawing and serving, if necessary.

--Label everything.

DRIED APRICOT-PUMPKIN BREAD

1 1/2 cups canned pumpkin puree

1 cup sugar

1 cup oil

3 eggs

2 1/4 cups flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

3/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

3/4 teaspoon salt

1 (4 3/4-ounce) package vanilla pudding and pie filling mix

1 1/2 cups chopped dried apricots

1 1/2 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 (8 1/2 x 4 1/2-inch) loaf pans. Bake at 350 degrees 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

1 cup milk

2 eggs, lightly beaten

1/2 cup butter or margarine, melted

2 tablespoons grated orange zest

4 cups flour

1 1/2 cups sugar

2 tablespoons baking powder

1 teaspoon salt

3 cups shredded Cheddar cheese

1 cup walnuts, coarsely chopped

Coarsely chop cranberries.

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 overmix. Pour into 2 greased 9x5-inch loaf pans. Bake 1 hour and 15 minutes at 350 degrees. 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

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

Melt butter over medium heat in heavy saucepan. Add pecans and saute until lightly toasted. Stir in sugar, cream, cloves and cinnamon. Cook over medium heat until well blended. Pour into decorative jars and seal. Makes 6 cups

CREAMY TAFFY

2 1/4 cups sugar

1 1/2 cups light corn syrup

4 teaspoons vinegar

1/4 teaspoon salt

1/2 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 degrees (remove from heat while testing.) Immediately pour into buttered pan.

When cool enough to handle, stretch candy by pulling 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

3/4 cup butter or margarine

1/2 cup sugar

1 teaspoon vanilla

1 1/2 cups flour

3/4 cup coarsely chopped pistachios

1/2 cup semi-sweet chocolate chunks

1 egg white, beaten

Cream butter and sugar. Add vanilla and stir in flour gradually. Fold in 1/2 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 degrees 20 to 30 minutes or until lightly browned. Cool and cut into squares. Makes 16 squares.

WHITE CHOCOLATE-PISTACHIO BROWNIES

1 cup flour

1/4 teaspoon salt

2 eggs

1/2 cup sugar

7 ounces white chocolate, chopped and melted

1/2 cup butter or margarine, melted

1 teaspoon vanilla

1 cup chopped pistachios

5 ounces white chocolate, coarsely chopped

Sift flour and salt into bowl. Beat eggs in large bowl of electric mixer until frothy. Add sugar 1 tablespoon at time and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Gently fold in melted chocolate. Add melted butter and vanilla and stir well. (Mixture may look curdled.) Fold in flour.

Fold in pistachios and chopped chocolate. Pour batter into greased and floured 13x9-inch pan. Sprinkle additional chopped pistachios on top, if desired, before baking. Bake at 350 degrees until wood pick inserted in center comes out not quite clean, about 25 minutes. Do not overbake. Cook in pan on rack. Cut brownies into squares. Makes about 2 dozen.

PISTACHIO FUDGE TARTS

Pastry for 9-inch pie

2 eggs, beaten

2/3 cup light corn syrup

1/3 cup sugar

3 tablespoons butter or margarine, melted

1 teaspoon vanilla

Dash salt

1/2 cup semi-sweet chocolate pieces, melted

1 cup coarsely chopped pistachios

Cut pastry into 4 (6-inch) circles, then fit circles into tart pans. Combine eggs, corn syrup, sugar, butter, vanilla and salt. Stir in chocolate, then 3/4 cup pistachios. Pour into pastry shells and sprinkle with remaining pistachios. Bake at 375 degrees 25 to 35 minutes or until center is set. Cool on wire rack. Makes 4 (4-inch) tarts.

PISTACHIO BUTTER COOKIES

1 cup butter or margarine

1 cup sugar

3 tablespoons milk

1 1/2 teaspoons rum flavoring

2 1/2 cups flour

1/4 teaspoon salt

3/4 cup coarsely chopped pistachios

Cream butter and sugar, then blend in milk and rum flavoring. Stir in flour, salt and half of pistachios. Shape dough into 2 (2-inch wide) rolls. Roll dough in remaining pistachios, coating thoroughly. Wrap and chill until firm. Cut into 1/4-inch slices, place on ungreased baking sheets and bake at 375 degrees 10 to 12 minutes or until barely brown on edges. Makes 4 to 5 dozen.

Note: Dough may be shaped into rolls, wrapped carefully and frozen up to 6 months. When ready to bake, remove dough from freezer and let stand at least 15 minutes before slicing.

CHOCOLATE-RASPBERRY MINI CAKES

1/2 cup seedless red raspberry preserves

1/4 cup butter or margarine, softened

1/2 cup sugar

2 eggs

1 teaspoon vanilla

1 cup flour

1/3 cup cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/8 teaspoon salt

1/2 cup buttermilk

Vanilla Glaze

Over low heat, melt preserves in small saucepan, stirring constantly. Set aside.

Cream butter and sugar until blended in large mixer bowl. Add eggs and vanilla and beat well. Combine flour, cocoa, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk. Beat 2 minutes. Add preserves, then beat until well blended.

Pour batter evenly into 4 (5 3/4x3 1/2-inch) miniature foil loaf pans, sprayed with nonstick vegetable coating spray. Bake at 350 degrees 25 to 30 minutes or until wood pick inserted in center comes out clean. Cool completely in pans. Drizzle with Vanilla Glaze. Makes 4 cakes.

Vanilla Glaze

1 tablespoon butter or margarine

1 cup powdered sugar

1 to 2 tablespoons hot water

1/4 teaspoon vanilla

Melt butter over low heat in small saucepan. Add powdered sugar alternately with water and vanilla, beating with wire whisk until smooth.

CHOCOLATE CARAMELS

2/3 cup butter or margarine

1/2 cup cocoa powder

2 cups granulated sugar

1 cup brown sugar, packed

1 cup half and half

1 cup light corn syrup

Coarsely chopped nuts, optional

Melt butter in heavy 3-quart saucepan over low heat. Add cocoa and stir until smooth. Remove from heat. Add granulated sugar, brown sugar, half and half and corn syrup. Stir until well blended. Cook over medium heat, stirring constantly, until sugars are dissolved.

Continue to cook over medium heat, stirring occasionally, to firm ball stage, 250 degrees on candy thermometer. Bulb of thermometer should not rest on bottom of saucepan. Pour mixture into 9-inch square pan, lined with foil and buttered. Spread nuts evenly over top, pressing down very lightly.

Cool thoroughly. Remove from pan to wood board, peel off foil. Cut into squares with wet, sharp knife. Wrap individually in plastic wrap. Makes about 5 dozen.

BITTERSWEET CHOCOLATE SAUCE

1 cup butter or margarine

1 1/2 cups sugar

1 1/4 cups cocoa powder

1 cup whipping cream

2 teaspoons vanilla

Place butter in medium microwave-safe bowl. Microwave on HIGH (100% power) 1 1/2 minutes or until melted. Add sugar and cocoa. Stir until well blended. Stir in whipping cream. Microwave on HIGH 3 to 4 minutes, stirring after each minute, until sugar is dissolved and mixture is smooth. Stir in vanilla. Serve warm or cover and refrigerate up to 2 weeks. (Sauce will harden when chilled.)

To reheat, place sauce in microwave-safe bowl. Microwave on HIGH few seconds at time until warm. Makes about 3 cups sauce.