GIFT IN A JAR RECIPES 1

GIFT IN A JAR RECIPES 1

MASTER MIX:

Master Mix

4 cups unsifted, all purpose white flour (spoon lightly into cup and level off)

1 cup butter flavor or solid white shortening

1/3 cup double-acting baking powder

1 cup nonfat dry milk powder

4 cups whole wheat flour

3 tablespoons sugar

2 teaspoons salt

1. Into a large bowl, sift together 4 cups white flour, the baking powder, sugar

and salt. This removes lumps and helps mix ingredients.

2. Cut in shortening with 2 knives, pastry blender, or fingers until it looks like

coarse oatmeal.

Page Gift Jar Recipes e 2 of 132

3. Stir in the dry milk.

4. Stir in the 4 cups of whole wheat flour; mix well.

5. Store in covered container at room temperature.

Yield: 11 cups. Keeps about 2 months. For longer storage refrigerate or freeze.

Notes:

To measure Master Mix: stir lightly and pile into cup (do not shake) and level off.

You may use less whole wheat flour and more white flour if you wish. Just be sure

the total flour used is 8 cups.

Variations

Margarine or Butter Master Mix. Reduce salt to 1 1/2 teaspoons. Use 1 1/4 cups

margarine in place of shortening. Choose a margarine which lists a liquid vegetable

oil as first ingredient for more polyunsaturates. Keep refrigerated. The Master Mix

can be used to make many dishes easily. Unlike a purchased mix, this homemade mix

allows you to choose your own combination of ingredients. The recipe may be doubled

if desired.

The Master Mix is lower in fat than some but gives very good results. Sugar has

been reduced in some of the recipes, but other ingredients have been used to

enhance flavor. Thus in banana bread only 1/4 cup of sugar is used but more banana

is called for than in traditional recipes.

Simple meals and leftovers can be sparked up by adding a homemade hotbread or other

food made from the Master Mix.

How to Use Dried Eggs in the Master Mix recipes If you have dried eggs on hand you

can use them in the Master Mix recipes instead of fresh ones. The table below shows

how to reconstitute the dried eggs. If you prefer, you may add the dried eggs to

the dry ingredients and the water to the liquid in the recipe.

Dried Egg Substitutions

Dried Eggs +Water=Eggs

1/4 cup + 1/4 =cup1

1/2 cup + 1/2 =cup2

Note: Use the dried eggs only in recipes requiring thorough cooking.

-----------------------------------------------------------------------------------

----------------------------------

THE RECIPES . . .

Page Gift Jar Recipes e 3 of 132

1001 COOKIE MIX

Makes 10 cups.

5 cups all-purpose flour

3 3/4 cups sugar

2 tablespoons double acting baking powder

2 teaspoons salt

1 1/2 cups PLUS 2 tablespoons butter, softened

Spoon flour into measuring cup and level with spatula. Put in large bowl with at

least a 4-quart capacity. Measure sugar, baking powder and salt into flour. Stir

until mixture is thoroughly blended. Add butter and use pastry blender or clean

hands to work into dry ingredients until mixture resembles coarse meal.

Store covered in airtight container in refrigerator or freezer. Do NOT press down.

Use mix at room temperature. Spoon lightly into measuring cup, level with sptaula.

Tips.

When using margarine, do not use diet, whipped or soft.

* Have all ingredients at room temprature.

* Do not sift flour -- spoon lightly into measuring cup and level off.

* Use standard measuring cups and spoons.

AMARETTO COFFEE CREAMER

3/4 cup non-dairy coffee creamer

1 tsp. almond extract

1 tsp. ground cinnamon

3/4 cup confectioners sugar

Combine all ingredients in a container with a tight fitting lid. Shake well to

blend. Store in airtight container and give creamer with the recipe for Amaretto

Coffee. Yields 12 servings.

Attach to the jar:

Page Gift Jar Recipes e 4 of 132

Amaretto Coffee: In a mug, combine 2 tablespoons of creamer with 6 ounces of

coffee.

APPLE, CINNAMON, WALNUT OATMEAL MIX

1 package {7 oz.} dried apples

1 container {18 oz.} quick-cooking oats

1 jar {3 oz.} non-dairy creamer

1/2 cup firmly-packed brown sugar

1/2 cup chopped walnuts

1 teaspoon salt

2 teaspoons ground cinnamon

Place dried apples in a processor; process until finely chopped. Add remaining

ingredients and process until well blended. Store in airtight container. Give with

serving instructions. Makes 7 1/2 cups mix; about 15 servings.

ATTACH TO JAR OR CONTAINER: Stir 2/3 cup boiling water into 1/2 cup oatmeal mix

until well blended. Let stand until thickened.

APPLE CAKE IN A JAR

2/3 cup shortening

2 2/3 cups white sugar

4 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 1/2 teaspoons salt

2 teaspoons baking soda

3 cups all-purpose flour

2/3 cup water

3 cups grated apple

2/3 cup raisins

Page Gift Jar Recipes e 5 of 132

2/3 cup chopped walnuts

8 straight-sided wide-mouth pint canning jars

Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8

straight-sided wide-mouth pint canning jars. Sift together flour, baking soda,

salt, nutmeg and cinnamon. Set aside.

Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour

alternately with water and mix until smooth. Fold in apples, raisins and nuts.

Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any

batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes.

Meanwhile, sterilize the lids and rings in boiling water.

As soon as cake is done, remove from oven one at a time, wipe rims of jars and put

on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and

listen for them to "ping" as they seal. If you miss the "ping", wait until they are

completely cool and press on the top of the lid. If it doesn't move at all, it's

sealed.

Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars

can be stored with other canned food for up to a year.

APPLE MUFFIN MIX

2 c Self rising flour

1/2 c Sugar

1/4 c Brown sugar

1 ts Cinnamon

1/4 ts Nutmeg

1 c Chopped dried apple

Mix: Combine and store in an airtight container.

Attach this to the Jar:

1 pk Mix

1 Egg

3/4 c Milk

1/4 c Vegetable oil

Preheat oven to 400. Mix all ingredients just until moistened. Fill greased muffin

cups 3/4 full. Bake 15-18 minutes, or until golden brown.

Page Gift Jar Recipes e 6 of 132

APPLE NUT PANCAKES

3 cups nonfat dry milk

2 1/2 cups all-purpose flour

1 cup whole wheat flour

1 cup coarsely ground pecans

1/3 cup sugar

1/4 cup baking powder

1 1/2 teaspoons salt

1/2 teaspoon ground cinnamon

1 package dried apples -- cut into small pieces

Combine dry milk, flours, pecans, sugar, baking powder, salt and cinnamon in large

bowl. Stir in dried apples. Store in a jar. Attach the following instructions to

the jar: (Makes 8 1/2 cups pancake mix)

Combine 2 3/4 cups pancake mix, 1 1/4 cups water, 1 egg, and 2 Tbsp. vegetable oil

in a medium bowl. Stir just until moistened. Grease and preheat griddle. For each

pancake, pour about 1/4 cup batter onto griddle. Cook until top of pancake is full

of bubbles and underside is golden brown. Turn with spatula and cook until

remaining side is golden brown. Makes about 14 pancakes To make the gift extra

special, place it in a basket lined with a holiday cloth place mat, and add a jar

of Apple Butter.

APPLE PIE IN A JAR

4 1/2 cups white sugar

1 cup cornstarch

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon salt

10 cups water

3 tablespoons lemon juice

7 quarts peeled, cored and sliced apples

Page Gift Jar Recipes e 7 of 132

Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize

7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring

water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry.

Save water for processing apples.

Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan.

Place over high heat and cook until thick and bubbly, stirring frequently. Remove

from heat and stir in lemon juice.

Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering

them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw

lids on jars.

Carefully lower jars into pot using a holder. Leave a 2 inch space between jars.

Add more boiling water if necessary, until tops of jars are covered by 2 inches of

water. Bring water to a full boil, then cover and process for 30 minutes.

Remove jars from pot and place on cloth-covered or wood surface, several inches

apart, until cool. Once cool, press top of each lid with finger, ensuring that seal

is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to

a year.

APPLESAUCE CAKE IN A JAR

2/3 c Shortening

2 2/3 c Granulated sugar

4 ea Large eggs

2 c Applesauce

2/3 c Water

3 1/3 c All-purpose flour, sifted

1/2 ts Baking powder

2 ts Baking soda

1 1/2 ts Salt

1 ts Ground cinnamon

2 ts Ground cloves

2/3 c Nuts; chopped,optional

Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars, lids and

rings by boiling for 10 minutes. Remove the jars and allow to air-dry and cool.

Leave the lids and rings in the hot water until ready to use.

Once the jars are cool enough to handle, grease them (use a pastry brush) with

Page Gift Jar Recipes e 8 of 132

shortening (DO NOT use Pam or Baker's Secret); set aside. Cream together the

shortening and sugar. Beat in the eggs, one at a time, until the mixture is light

and fluffy. Add the applesauce and water; set aside.

In another bowl, sift together the flour, baking powder, baking soda, salt,

cinnamon and cloves. Blend dry ingredients into the applesauce mixture.

Fold in the nuts. Pour batter into the jars, filling them about 1/2 full.

Place jars onto a cookie sheet or they'll fall over. Bake in a preheated 325-degree

oven for 35-40 minutes or until a pick inserted deep into the center of each cake

comes out clean. Remove jars from the oven, one-at-a-time (use HEAVY-DUTY MITTS,

the jars ARE HOT!); place a lid, then a ring on top and screw down tightly.

Place jars onto your counter top to cool. You'll know when the jars have sealed,

you'll hear a plinking sound. If you missed the sound, test them by pressing down

on the lids once the jars have cooled--they shouldn't move at all.

Store jars in a cool, dry place. They should keep for about a year.

BACON-FLAVOURED DIP MIX

2 tb Instant Bacon Bits

1 tsp Instant Beef Bouillon

1 tb Instant Minced Onion

1/8 tsp Minced Garlic

Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch

square of aluminum foil and fold to make airtight. Label as Bacon-Flavored Dip Mix.

Store in a cool, dry place and use within 6 months. Makes 1 package (about 3 T) of

mix.

Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package of mix. Chill at

least 1 hour before serving. Makes about 1 cup of dip.

VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz) package of

softened cream cheese for sour cream.

BANANA BREAD

2 1/2 cups Master Mix

Attach this to the Jar:

2 eggs

1 1/4 cups mashed banana (about 3)

1/4 cup sugar

Page Gift Jar Recipes e 9 of 132

1 teaspoon banana or vanilla flavoring

1/4 cup water

1/2 teaspoon baking soda

Beat eggs and sugar together in a bowl until well blended. Mix in flavoring, soda,

mashed banana, and water. Stir in the Master Mix just until all dry ingredients are

coated. Pour into a greased 9x5x3-inch loaf pan. Bake in a 350oF oven for 45 to 55

minutes or until brown.

BANANA NUT BREAD BAKED IN A JAR

2/3 cup shortening

2 2/3 cups white sugar

4 eggs

2 cups mashed bananas

2/3 cup water

3 1/3 cups all-purpose flour

1/2 teaspoon baking powder

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

2/3 cup chopped pecans

Cream shortening and sugar. Beat in eggs, bananas, and water.

Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana

mixture. Stir in nuts. Pour mixture into greased WIDE MOUTH pint jars, filling 1/2

full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims

clean, wiping off any batter that gets on the rims.

Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids

and rings in boiling water.

As soon as cake is done, remove from oven one at a time, wipe rims of jars and put

on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and

listen for them to "ping" as they seal. If you miss the "ping", wait until they are

completely cool and press on the top of the lid. If it doesn't move at all, it's

sealed.

Page Gift Jar Recipes e 10 of 132

Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars

can be stored in a cool dry place for up to 6 weeks.

BASIC CAKE MIX

8 c Cake Flour

1/4 c Baking Powder

2 1/2 c Vegetable Shortening

6 c Sugar

1 1/2 ts Salt

In a large bowl, sift together cake flour, sugar, baking powder and salt. Mix well

With a pastry blender, cut in shortening until the mixture is as fine as cornmeal.

Put in a large airtight container. Label as Basic Cake Mix and store in a cool dry

place. Use with 10 to 12 weeks.

Makes about 16 cups of mix.

BASIC COFFEE CAKE

2 cups Master Mix

1 egg

1/4 cup sugar

1/2 cup water

Combine Master Mix and sugar. Mix egg and water and stir into dry ingredients until

just blended. Spread in 8-inch square pan and sprinkle with topping. Bake at 375oF

for about 20 minutes.

Cinnamon Topping

1/3 cup brown sugar (or white)

1 teaspoon cinnamon

2 tablespoons

2 tablespoons Master Mix

margarine or butter

Combine dry ingredients and cut in margarine. Spread over batter before baking.

Page Gift Jar Recipes e 11 of 132

Apple Cake:

Top Basic Coffee Cake with apple slices arranged in a pretty design. Sprinkle with

a mixture of 2 tablespoons sugar and 1 teaspoon cinnamon.

BASIC COOKIE MIX

4 cups sifted all-purpose flour

4 cups white sugar

1 1/2 cups dry milk powder

1 1/2 tablespoons baking powder

1 1/2 teaspoons salt

Place all ingredients in a large bowl and mix well with a spoon. Sift mixture

twice. Store in a tightly covered containter as it keeps well for several weeks at

room temperature.

BASIC PANCAKE MIX

10 cups all-purpose flour

2 1/2 cups nonfat dry milk

1/2 cup granulated sugar

1/4 cup baking powder

2 tablespoons salt

Combine all ingredients in a mixing bowl. Stir together to blend well.

Place in a large container until ready to use or place in individual storage bags

(1 1/2 cups in each bag). Store in cool, dry place for up to 8 months. Makes 13

cups of dry mix.

2 cups of Basic Pancake Mix

Attach this to the Jar:

1 egg, beaten

1 1/4 cups water or milk

Combine all ingredients; stirring just enough to moisten dry ingredients. Drop by

spoonfuls onto a hot non-stick or greased griddle or fry pan. Turn when bubbles

appear on the surface of the cakes. Cook until well browned. Makes about 12 to 16

Page Gift Jar Recipes e 12 of 132

pancakes

BAVARIAN MINT COFFEE CREAMER

3/4 cup non-dairy coffee creamer

1/2 cup Dutch process cocoa

3/4 cup confectioners sugar

1/2 tsp. peppermint extract

Combine all ingredients in a container with a tight fitting lid. Shake well to

blend. Store in airtight container and give creamer with the recipe for Bavarian

Mint Coffee. Yields 15 servings. To make Bavarian Mint Coffee: In a mug, combine 2

tablespoons of creamer with 6 ounces of coffee.

BEAN SOUP MIX

***MIX AND POUR INTO JAR***

1/4 cup dried garbanzo beans

1/4 cup dried navy beans -- black beans or lima beans

1/4 cup dried red kidney beans -- soy beans or pinto beans

1/4 cup dried whole or split peas

3 tablespoons minced dried onion

2 tablespoons whole wheat berries

2 tablespoons pearl barley

2 tablespoons dried celery flakes

2 teaspoons instant beef bouillon granules

1/2 teaspoon dried basil -- crushed

1 bay leaf

Attach to the jar:

To make Bean Soup:

Combine contents of package with 7 cups water in a 3-quart saucepan. Bring to

boiling; reduce heat. Cover and simmer 2 minutes. Remove from heat, cover, and let

stand 1 hour. (Or soak bean mixture in the water overnight in a covered pan.) Do

not drain. Bring beans and liquid to boiling, reduce heat. Cover and simmer 1-1/2

to 2 hours or until beans are tender. Stir in one cup diced ham or 1 pound Italian

Page Gift Jar Recipes e 13 of 132

sausage which has been cooked, crumbled and drained. Remove bay leaf. Season to

taste with salt or seasoned salt.

Variation: Add one 16-oz. can tomatoes, cut up and undrained and one medium carrot,

chopped. Cover and simmer for 30 more minutes. Season to taste.

To give these soups as gifts, use canning jars for the mixes. Cut a piece of fabric

in a circle which is several inches larger than the jar lid and place the flat lid

on the jar . (Pinking shears make a nice edge.) Secure the fabric to the lid with a

rubber band or use the canning jar ring. Attach the directions to the jar with a

ribbon or raffia. These soups would be nice grouped in baskets with bread mixes for

a gift of a complete meal.

BEEF GRAVY MIX

1-1/3 cups instant nonfat milk powder

3/4 cup flour

3 tablespoons instant beef bouillon granules

1/8 teaspoon ground thyme

1/4 teaspoon onion powder

1/8 teaspoon ground sage

1/2 cup butter or margarine

3 teaspoons brown sauce for gravy

Combine milk powder, instant flour, bouillon granules, thyme, onion powder and

sage. Stir with a wire whisk to blend. Cut in butter or margarine until evenly

distributed. Drizzle brown sauce for gravy over mixture. Stir with wire whisk until

blended. Spoon into a 3-cup container with a tight-fitting lid. Label with date and

contents; store in the refrigerator. Use with in 4-6 weeks.

BEIGNET MIX

1 cup all purpose flour

1/2 cup sugar

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 teaspoon salt

In a medium mixing bowl, combine all the ingredients. Store the mix in jar.

Page Gift Jar Recipes e 14 of 132

Attach a label to the jar with the following instructions:

Beignets

1/4 cup butter or margarine

3/4 cup water

3 teaspoons sugar

1 package Beignet mix

4 large eggs

vegetable oil for frying

In a medium saucepan, combine the butter, water, and sugar. Bring the mixture to a

boil and remove the pan from the heat. Add the Beignet mix and beat with a wooden

spoon until the mixture leaves the sides of the pan. Add the eggs, one at a time,

and beat until the mixture is smooth. Heat 4 inches of oil in a heavy 5 to 6 quart

saucepan to 360 degrees. Drop the dough by tablespoonfuls into the oil, and cook

about 3 minutes until each is puffed and golden. Drain the beignets on paper towels

and sift powdered sugar over each one. Serve iwth French Roast coffee. Makes 2

dozen.

BISCUIT MIX

4 cups unbleached white flour

2/3 cup instant non fat dry milk

1 tsp salt

3 tbsp double acting baking powder

1/2 cup good vegetable oil

Mix flour, milk, salt and baking powder together in blender or food processor. Mix

well, then blend in the oil. Empty into covered container, and store in fridge

until needed.

This yields about 5 cups of mix. Each cup of mix makes about six biscuits.

Attach this to the Jar:

Add 1/2 cup water to each 1 cup of mix.

Roll out dough 1/2 inch thick on lightly floured board, cut into biscuits & bake on

a greased cookie sheet in a pre heated 425 deg. oven for approx. 10 minutes.

BISCUITS

Page Gift Jar Recipes e 15 of 132

2 cups Master Mix

Attach this to the Jar:

1/3 to 1/2 cup water

Add 1/3 cup water and stir. Add a little more water if needed to form a soft dough.

Knead gently about 12 times in a bowl or on a surface sprinkled with Master Mix.

Roll or pat into 1/2 inch thickness. Cut into circles using a floured biscuit

cutter, or cut into squares or triangles with a knife.

Brush tops of biscuits with milk. Bake at 425oF for 10 to 15 minutes. Makes 8 to 12

biscuits.

BLUEBERRY MUFFINS

3 cups Muffin Mix

2 tablespoons brown sugar

1 teaspoon ground cinnamon

Attach this to the Jar:

1 1/4 cups fresh or frozen blueberries

1 cup milk

2 eggs

1/4 cup applesauce

1 teaspoon vanilla extract

Combine dry mix and stir in blueberries. In another bowl, beat milk, eggs,

applesauce and vanilla. Stir into blueberry mixture just until moistened. Fill

greased or paper-lined muffin cups two-thirds full. Bake at 425'F for 15-18 minutes

or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

(Can substitute other kinds of berries for blueberries and/or add nuts.) Yield:

about 1 dozen.

BAVARIAN MINT FLAVORED COFFEE

1/4 C. Powdered Creamer

1/3 C. Sugar

1/4 C. Instant Coffee

2 T. Powdered Baking Cocoa

Page Gift Jar Recipes e 16 of 132

2 hard candy Peppermints

Process in a blender on liquify until well blended. Store in an air tight

container. Use by tablespoonfuls according to taste.Spoon in cup and add hot water.

BEST EVER CHOCOLATE CHIP COOKIES

1 2/3 cups all-purpose flour

3/4 teaspoon baking soda

1/2 cup white sugar

2 cups semisweet chocolate chips

1/2 cup packed brown sugar

Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of

the mixture in a clean quart sized glass jar, and pack firmly. Place the brown

sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover

with a lid.

Attach an index card with the following directions:

Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of

butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture.

Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375

degrees F (190 degrees C) oven for 8 to 10 minutes. Makes 2 dozen.

BOUQUET GARNI SEASONING BUNDLES

2 tablespoons dried parsley flakes

1 bay leaf

2 tablespoons dried instant minced onion

1 tablespoon dried celery leaves

1/2 teaspoon thyme

1/2 teaspoon marjoram leaves

10 whole black pepper corns

Cheesecloth

twine

Cut cheesecloth into 6 inch double squares. Place above ingredients in center,

bring up sides of cheesecloth and wrap twice and tie securely with the twine. Make

several at a time and store in air tight container. Drop into soups and stews for a

wonderful flavor. Makes a wonderful gift in a decorative jar.

Page Gift Jar Recipes e 17 of 132

BRAN MUFFINS

1 1/2 c All bran cereal

1 1/4 c Self rising flour

1/2 c Sugar

1 c Golden raisins

Mix all together. Store in jar.

Attach this to the Jar:

1 pk Mix

1/2 c Butter, melted

1/2 c Milk

1 Egg, beaten

Mix: Combine all ingredients and store in an airtight container.

Variation: Bran Muffins: Preheat oven to 400. Combine all ingredients just till

moistened. Grease muffin cups and fill 2/3 full. Bake 16-18 minutes. -MAKES 1 DOZEN

Variation: Pineapple Bran Muffins: Add 1 (8 oz) can drained crushed pineapple to

the batter.

BRANDIED PINEAPPLE

2 fresh -- ripe pineapples

1 3/4 cups sugar

1 fifth -- (3 3/4 cups) brandy

Trim the pineapple, cut off the rind and cut vertically into fourths. Cut off the

core. Cut the pineapple into 1/2-inch chunks. Pack into sterilized jars. Pack

tightly, because the pineapple will shrink.

Place sugar and brandy in a saucepan. Stir over low heat until sugar dissolves. Do

not bring brandy to a boil.

Pour the hot brandy mixture over the fruit in the jars. Cover tightly with lids and

store in a cool place for 6 weeks or longer. Serve over ice cream or cake.

Makes about 1 1/2 to 2 quarts, depending on the size of the pineapple chunks and

the shape and size of the jars.

BREAD COATING FOR CHICKEN, PORK CHOPS OR FISH

2 c. dry bread crumbs

Page Gift Jar Recipes e 18 of 132

1/4 c. flour

3 Tbsp. paprika

4 tsp. salt

2 tsp. each: sugar, onion powder and ground oregano

1 tsp. ground red pepper

1/2 tsp. garlic powder

1/4 c. solid shortening

Mix dry ingredients well together. Cut in shortening until mixture is crumbly.

Store in tightly covered container. Makes about 2-2/3 cups, enough for 4 chickens.

Use about 2/3 cup per chicken.

Attach this to the Jar:

Dip chicken pieces into milk then into coating. Arrange in single layer in

ungreased shallow baking dish. Bake in preheated 400 degrees oven for 50 to 60

minutes or until tender and brown. Use same method for coating pork chops or fish

and bake until done.

BREADSTICKS

1 cup Master Mix

1/4 cup water (about)

1/4 cup cornmeal or flour

sesame or caraway seeds

1/4 teaspoon salt

Combine mix and additional ingredients and store in jar.

Attach this to the Jar:

Add water to form dough.

Knead 12 times. Shape into pencil-like strands 1/2 inch thick. Cut into 3-inch

lengths.

Roll in sesame or caraway seeds if desired.

Bake at 400oF for about 20 minutes or until brown and crisp.

For extra crispness, when sticks are brown, turn off oven and leave sticks in oven

for 10 minutes or so.

BROWNIE CAKES

Page Gift Jar Recipes e 19 of 132

2 Canning jars (wide mouth)

1 c All-purpose flour

1 c Sugar

1/2 ts Baking soda

1/4 ts Ground cinnamon (optional)

1/3 c Butter or Margarine

1/4 c -Water

3 tb Unsweetened cocoa powder

1/4 c Buttermilk

1 Egg beaten

1/2 ts Vanilla extract

1/4 c Walnuts finely chopped

Here's one you can start out with, it makes 2 jars. Every recipe technique is the

same, just different ingredients.. Sterilize, two 1-pint straight-sided wide-mouth

canning jars especifically made for canning jams and jellies lids and rings by

boiling for 10 minutes (keep the lids and rings in the hot water until ready to

use) set aside. In a small bowl stir together flour, sugar, baking soda and

cinnamon, if desired. Set aside. In a medium saucepan combine butter or margarine,

water and cocoa powder; heat and stir until butter or margarine is melted and

mixture is well blended.

Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla, beat by

hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars; place

jars onto a cookie sheet. Preheat oven to 325-degrees.

Bake for 35-40 minutes or until a pick inserted deep into each cake comes out

clean. Remove cakes from the oven, one at a time. Place a lid, then a ring onto the

jars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!!

Place jars onto your counter to cool. You'll hear a plinking sound. If you miss the

sound, wait until the cakes are cool and press on the lids, they shouldn't move at

all, that means they've sealed.

Store cakes in a cool, dark place. They should last up to a year--I don't know,

they've never lasted that long around here! If you'd like to decorate them, place a

wad of cotton in the center of each lid, then place a piece of decorative cloth,

about 3-inches larger in circumference than the lid, (cut with pinking shears) on

top of the cotton. Screw the ring back on (by this time the rings can be removed as

the lids should be sealed). Use your imagination when decorating--a hot glue gun

works wonders (dried flowers, ribbon, etc). These make WONDERFUL Christmas gifts.

BROWNIES

Page Gift Jar Recipes e 20 of 132

6 cups all-purpose flour

4 teaspoons baking powder

4 teaspoons salt

8 cups sugar

1 can (8 ounces) baking cocoa

2 cups vegetable shortening

In a large bowl, combine first five ingredients. With a pastry blender, cut in

shortening until evenly distributed. Store in a large airtight container in

cupboard. Keeps 10-12 weeks. Yield: about 17 cups of mix.

Attach to the jar:

Brownies

2 eggs

1 cup sugar

1/4 cup water

1/3 cup cocoa

2 tablespoons soft margarine 1 1/3 cups Master Mix

1/2 cup chopped nuts (optional)

1 teaspoon vanilla

Beat eggs, water and margarine together until fluffy. Stir in vanilla, sugar and

cocoa. Add Master Mix and blend well. Fold in nuts. Spread in a greased 8x8x2 inch

pan. Bake in 350oF oven for about 30 minutes. Makes 16.

BROWNIE MIX IN A JAR

2 1/4 cups sugar

2/3 cup cocoa powder { be sure to wipe out inside of jar with a dry paper towel

after adding the cocoa powder}

2/4 cup chopped pecans

1 1/4 cups flour mixed with 1 tsp. baking powder and 1 teaspoon salt

Layer ingredients in a 1 quart wide mouth canning jar. press each layer firmly in

place before adding the flour mixture.

Page Gift Jar Recipes e 21 of 132

Instructions to attach to jar:

1.} Empty jar of brownie mix into a large mixing bowl. Use your hands to thoroughly

blend mix.

2.} Add: 1 1/2 sticks butter or margarine melted, DO NOT USE DIET MARGARINE 4 eggs,

slightly beaten

3.} Mix until completely blended.

4.} Spread batter into a sprayed 9''x 13'' inch baking pan.

5.} Bake at 350% for 30 minutes. Cool completely in pan. Cut into 2 '' squares.

Makes 2 dozen

BROWNIE MIX IN A JAR II

2 1/4 cups white sugar

2/3 cup cocoa

1/2 cup chopped pecans

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

Mix together flour, baking powder, and salt. Set aside.

Layer ingredients in a 1 quart "wide mouth" canning jar. Press each layer firmly in

place before adding the flour mixture. NOTE: Be sure to wipe out the inside of the

jar with a dry paper towel after adding the cocoa powder.

Instructions to attach to jar:

Brownie Mix in a Jar II

1. Empty jar of brownie mix into a large mixing bowl. Use your hands to thoroughly

blend mix.

2. Add 3/4 sup butter or margarine melted. DO NOT USE DIET MARGARINE. Add 4 eggs,

slightly beaten.

3. Mix until completely blended.

4. Spread batter into a sprayed 9 x 13 inch baking pan.

5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool completely in pan.

Cut into 2 inch squares. Makes 2 dozen Brownies. Makes 2 dozen

Page Gift Jar Recipes e 22 of 132

BUTTER MILK RANCH DIP

***MIX TOGETHER IN A SMALL BAGGIE***

2 tablespoons Saco cultured buttermilk blend

3 tablespoons nonfat dry milk

1/4 teaspoon garlic powder

1/2 teaspoon Italian seasoning

For dip: With a wire whisk, mix 1/2 cup water with 2 tablespoons fat-free

mayonnaise and the bag of dip mix. Combine well. Chill for a few hours to thicken

before serving. *always store mixes in a cool, dry place. Dip for veggies &

pretzels. Marinade & glaze for grilled chicken. Spread on toasted bagels. Slather

on baked potatoes stuffed with broccoli. Use like a barnaise sauce over cooked

green veggies.

BUTTERSCOTCH BROWNIE MIX

1/2 cup firmly packed flaked coconut

3/4 cup chopped pecans

2 cups firmly packed brown sugar

2 cups flour mixed with 1 1/2 Tbsp. baking powder and 1/4 tsp. salt

Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each

layer firmly in place before adding next ingredient.

Attach this to the Jar

Butterscotch Brownies

1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly

blend mix.

2. Add: 3/4 cup (1 1/2 sticks) butter or margarine, not diet, very soft 2 eggs,

slightly beaten and 2 tsp. vanilla (opt.) 3. Mix until completely blended.

4. Spread batter into a sprayed 9x13 metal pan.

5. Bake at 375 degrees F for 25 minutes. Cool 15 minutes in baking pan. Cut

brownies into 1 1/2 inch squares.

Makes 2 dozen brownies

BUTTERY BUTTERMILK SCONE MIX

9 to 11 scones per batch

Page Gift Jar Recipes e 23 of 132

9 cups unbleached all purpose flour

3/4 cup buttermilk powder

2 1/4 cups sugar

1 3/4 teaspoons salt

3 tablespoons baking powder

1 1/2 teaspoons baking soda

3 cups (1 1/2 lbs.) very cold, unsalted butter - cut into chunks

In a large bowl, place flour, buttermilk powder, sugar, salt, baking powder and

baking soda. Using a large whisk, stir dry ingredients together very well. By hand,

or using a pastry blender, cut butter into ingredients to form a grainy, uneven

mixture (it doesn't have to be perfect - some larger chunks are fine). You may also

do this with a food processor. Process about one-third of the mix at a time,

pulsing the processor to cut the fat into the flour.

ATTACH TO JAR:

To make scones:

3 cups scone mix

1 egg

1/3 - 1/2 cup water or one of the following: orange juice, lemonade, ginger ale,

seltzer

1 teaspoon vanilla

Garnish:

1 beaten egg white

coarse sugar

Preheat oven to 425 F. Line a baking sheet with parchment paper.

Place mix in a bowl and make a well in center. Stir together egg, water and vanilla

and gently blend in with fork to make a soft mass. Turn out onto a lightly floured

work surface and knead about 15 seconds. Pat into an 8-inch round and cut into

wedges. Brush with egg white and sprinkle with sugar. Bake on upper third of oven.

After 10 minutes, reduce heat to 400 F. Bake until nicely golden - 15 to 18

minutes.

CAFE CAPPUCCINO FLAVORED COFFEE

1/4 C. Powdered Creamer

Page Gift Jar Recipes e 24 of 132

1/3 C. Sugar

1/4 C. Instant Coffee

1 Orange flavored piece of hard candy

Process in a blender on liquify until well blended. Store in an air tight

container. Use by tablespoonfuls according to taste. Spoon in cup and add hot water

CAFE SWISS MOCHA FLAVORED COFFEE

1/4 C. Powdered Creamer

1/3 C. Sugar

1/4 C. Instant Coffee

2 T. Powdered Baking Cocoa

Process in a blender on liquify until well blended. Store in an air tight

container. Use by tablespoonfuls according to taste. Spoon in cup and add hot water

CAFE VIENNA--INTERNATIONAL COFFEE

1/2 cup Instant coffee

2/3 cup Sugar

2/3 cup Nonfat dry milk

1/2 teaspoon Cinnamon

Layer all in jar.

Attach to the jar:

Use 2 teaspoons per cup of hot water.

CAFE VIENNESE FLAVORED COFFEE

1/4 C. Powered Creamer

1/3 C. Sugar

1/4 C. Instant Coffee

1/2 tsp. Cinnamon

Process in a blender on liquify until well blended. Store in an air tight

container. Use by tablespoonfuls according to taste. Spoon in cup and add hot

water.

CAJUN SPICE SEASONING MIX

Page Gift Jar Recipes e 25 of 132

3/4 cup salt

1/4 cup ground cayenne pepper

2 tablespoons ground white pepper

2 tablespoons ground black pepper

2 tablespoons paprika

2 tablespoons onion powder

2 tablespoons garlic powder

While holding a pint canning jar at an angle, add ingredients to create a "sand

art" look. The salt and cayenne may be divided into smaller portions and used to

separate other spices. I found it simplest to use 7 cups--one with each spice in

it--and add them to my jar with a spoon, as I want to create the special look.

CALIFORNIA CORN BREAD MIX

This is a sweet, cake-like corn bread that is delicious with honey butter.

2 cups Bisquick baking mix

1/2 cup cornmeal

1/2 cup sugar

1 Tbsp. baking powder

In a large glass or ceramic bowl, stir all the ingredients together. Store in jar.

Attach this to the Jar

California Corn Bread

1 package California Corn Bread Mix

2 eggs

1 cup milk

1/2 cup butter, melted

Preheat the oven to 350 degrees F. Place the corn bread mix in a large mixing bowl

and add the eggs, milk and butter. Blend until the mixture is smooth. Poor into a

greased 8-inch baking pan and bake for 30 minutes.

CANDY COATED CHOCOLATES GIFT JAR COOKIE MIX

Page Gift Jar Recipes e 26 of 132

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup chopped walnuts

1 cup mini candy-coated chocolate pieces

1/2 cup raisins

3/4 cup packed brown sugar

1 1/4 cups quick cooking oats

In a medium bowl, stir together the flour, baking soda, salt and cinnamon. In a 1

quart glass jar, layer the ingredients in the following order: Flour mixture,

walnuts, 1/2 cup of the mini candy coated chocolates, oats, remaining candies, and

brown sugar. pack down well after each addition and attach a tag with the

instructions.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together 3/4 cup of butter, 1 egg and 3/4 teaspoon of

vanilla until light and fluffy. Stir int he contents of the jar until well blended.

Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie

sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking

sheet for 5 minutes before removing to a wire rack to cool completely.

CANDY COOKIE MIX

1/2 cup sugar

1/2 cup brown sugar, firmly packed

1 tsp. powdered vanilla

1 tsp. baking soda

2 cups flour

Combine all ingredients in a medium bowl. Whisk the ingredients together until they

are evenly distributed, making sure all brown sugar lumps are crushed. Store in an

airtight container

Attach this to the Jar

Page Gift Jar Recipes e 27 of 132

Candy Cookies

Makes 3 dozen cookies

1 cup unsalted butter or margarine, softened

1 large egg

1 package Candy Cookie Mix

1 cup candy bar chunks (Reese's peanut butter cups, Butterfinger bars, white or

milk chocolate chunks)

Preheat oven to 350 degrees F. In the large bowl of an electric mixer, beat the

butter until it is smooth.

Add the egg, and continue beating until the egg is combined. Add the Candy Cookie

Mix and candy bar chunks and blend on low just until the cookie mix is

incorporated. Form the cookies into 1 1/2-inch balls & place them 2 inches apart on

an ungreased cookie sheet. Bake for 10 to 12 minutes, until golden on the edges.

Remove from oven, and cool on cookie sheet for 2 minutes.

CANNED APPLE CAKE JAR CAKE

2/3 c Shortening

1/2 ts Baking powder

3 1/3 c Sugar

2 ts Baking soda

4 Eggs

1 1/2 ts Salt

2 c Applesauce

1 ts Cinnamon (ground)

3 1/3 c Flour

1 ts Cloves (ground)

1 c Raisins

1/2 c Pecans (chopped)

Grease 8 WIDE-MOUTH pint canning jars with melted shortening. Use a brush and avoid

getting grease on the jar rims. Cream shortening and sugar. Beat in eggs and

applesauce. Sift together the dry ingredients and blend them into the applesauce

mixture. Add the raisins and nuts and divide the batter evenly between 8 widemouth

pint jars. The jars will be more than half full. Bake open jars about 60 minutes in

an oven at 325 degrees. When done, quickly remove one hot jar at a time and clean

Page Gift Jar Recipes e 28 of 132

its sealing edge. Immediately apply and firmly tighten a two-piece wide-mouth

canning lid.

The lid will form a vacuum seal as the jar cools. Jars of cooled bread may be

stored on the pantry shelf with other canned foods or may be placed in a freezer.

The bread is safe to eat as long as jars remain vacuum sealed and free of mold

growth.

CAPPUCCINO MOCHA MIX

6 Tablespoons plus 2 teaspoons instant espresso coffee powder

3 Tablespoons plus 1 teaspoon unsweetened cocoa

1-1/4 cups powdered nondairy creamer, plain or Irish cream

1/2 cup plus 2 Tablespoons granulated sugar

2 teaspoons ground cinnamon

In a medium bowl, stir together espresso coffee powder, cocoa, nondairy creamer,

sugar and cinnamon. Store tightly covered.

For the gift label: "For each cup of cappuccino, measure 4 tablespoons mix into a

coffee mug and stir in 6 oz. of boiling water." Makes 2 1/2 cups of mix ( enough to

10 servings).

CARAMEL NUT CAKE IN A JAR

2 cups packed brown sugar

2/3 cup white sugar

1 cup butter, softened

4 eggs

2/3 cup milk

1 tablespoon vanilla extract

3 1/2 cups all-purpose flour

1 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

1 cup chopped walnuts

Page Gift Jar Recipes e 29 of 132

6 straight-sided wide-mouth pint canning jars with l

Directions

1) Sterilize 6 (1 pint) straight sided wide mouth canning jars, lids and rings by

boiling for 10 minutes. Keep the lids and rings in the hot water until needed.

Preheat oven to 325 degrees F (165 degrees C). Dry jars and let them come to room

temperature. Grease insides of jar well. 2) In a medium bowl, sift together the

flour, baking powder, soda and salt. Set aside. 3) In a large bowl, cream sugars

and butter with electric mixer. Add eggs and mix well. Add milk and vanilla and mix

well. 4) Add flour mixture and blend with a large spoon. Gently fold in nuts. 5)

Place 1 cup batter into each of the greased one pint wide mouth canning jars. Wipe

any batter from rim. Place jars on baking sheet. Bake at 325 degrees F (165 degrees

C) for 50 minutes or until toothpick inserted deep of center of cake comes out

clean. 6) Make sure jar rims are clean. (If they're not, jars will not seal

correctly). While jars are still hot, place lids on jars, and screw rings on

tightly. Jars will seal as they cool. Place the jars on the counter and listen for

them to "ping" as they seal. If you miss the "ping", wait until they are completely

cool and press on the top of the lid. If it doesn't move at all, it's sealed. 7)

Keep in refrigerator for prolonged storage.

CARAMEL SQUARES

1 (14 ounce) package individually wrapped caramels, unwrapped

1 (18.25 ounce) package German chocolate cake mix

1 cup chopped peanuts

1 cup semisweet chocolate chips

Layer the cake mix, peanuts, and chocolate chips in a jar and seal. Attach the

unwrapped caramels in a plastic bag to the jar.

Attach the following to the jar:

Caramel Squares

3/4 cup shortening

2/3 cup evaporated milk

Preheat oven to 350 degrees F. Grease 9 inch square baking pan. Mix shortening and

cake mix until smooth. Add in 1/3 of a cup of the milk and peanuts and mix well.

Mixture will be crumbly. Press half of mixture into baking pan and bake for 8

minutes. Over low heat, melt caramels and 1/3 cup of the evaporated milk in top of

a double boiler. Stir until smooth. Remove from heat. Sprinkle chocolate chips over

warm dough. Spread the caramel mixture over the chips. Add the rest of the cake

mixture over the caramel. Bake for 18 to 20 minutes. Let cool before cutting into

bars. Makes 2 dozen.

CARROT CAKE MIX

2 cups sugar

2 tsp. powdered vanilla

Page Gift Jar Recipes e 30 of 132

1/2 cup chopped pecans

3 cups all-purpose flour

2 tsp. baking soda

1 Tbsp. cinnamon

1/4 tsp. nutmeg

Combine and blend ingredients in a small bowl. Store in an airtight container.

Attach this to the Jar

Carrot Cake

Makes 1 13x9-inch cake

1 package Carrot Cake Mix

1 1/2 cups vegetable oil

3 large eggs

3 cups grated carrots

1 (8-ounce) can crushed pineapple

Preheat oven to 350 degrees F & grease 13x9 inch pan. Place Carrot Cake Mix in

large mixing bowl. Make a well in the center of the mix & add the oil, eggs,

carrots & pineapple. Blend until smooth. Pour into the prepared pan & bake for 40

to 50 minutes, or until a toothpick inserted into center comes out clean. Cool the

cake and frost if desired or dust with powdered sugar.

CARROT-RAISIN BREAD IN A JAR

2- 2/3 cups White Sugar

2/3 cup Vegetable Shortening

4 Eggs

2/3 cup Water

2 cups shredded Carrots

3 1/2 cups all-purpose Flour

1/4 tsp. Cloves

1 tsp. Cinnamon

1 tsp. Baking Powder

Page Gift Jar Recipes e 31 of 132

2 tsp. Baking Soda

1 tsp. Salt

1 cup Raisins

You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use

any other size jars. Sterilize jars, lids and rings according to manufacturer's

directions. Grease inside, but not the rim of jars.

Attach this to the Jar:

Cream sugar and shortening, beat in eggs and water, add carrots. Sift together

flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add

raisins and mix.

Pour one cup of batter into prepared jars. Do not use more than one cup or batter

will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet.

Place in a pre-heated 325-degree oven for 45 minutes. While cakes are baking, bring

a saucepan of water to a boil and carefully add jar lids.

Remove pan from heat and keep hot until ready to use. Remove jars from oven one at

a time keeping remaining jars in oven. Make sure jar rims are clean. (If they're

not, jars will not seal correctly) Place lids on jars and screw rings on tightly.

Jars will seal as they cool. Cakes will slide right out when ready to serve.

CHEESE AND PEPPER MUFFINS

2 1/2 cups all-purpose flour

1/4 cup yellow cornmeal

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon red pepper

1/2 cup grated Parmesan cheese

1/3 cup cultured buttermilk powder

1 tablespoon dried shredded green onion

1 1/2 teaspoons dried red pepper flakes -- up to 2

Layer ingredients a jar and attach the following on a label:

2 eggs

Page Gift Jar Recipes e 32 of 132

1 1/2 c. water

1/4 c. vegetable oil

Place muffin mix in a large bowl; make a well in center of mixture. Combine eggs,

water and oil, add to dry ingredients, stirring just until moistened. Spoon into

greased muffin pans, filling 3/4 full. Bake at 400 degrees for 20 minutes. Remove

from pan immediately. Yield: 2 dozen.

CHEESE WAFERS

2 cups flour

1/4 teaspoon salt

1 pinch red pepper

2 cups Rice Krispies

Layer the ingredients in a jar and attach the following instructions:

2 sticks oleo -- softened

1/2 pound cheese -- grated

Cream oleo and cheese. Add other ingredients. Mix well. Roll into small balls.

Press with fork. Bake for about 12 minutes at 350 deg. Makes about 12 dozen.

CHICKEN COATING MIX

2 tb Parsley Flakes

1 tb Ground Marjoram

2 ts Ground Rosemary

1 ts Onion Salt

1 tb Ground Ginger

1 ts Ground Sage

1 tb Ground Oregano

1 tb Ground Thyme

1 ts Garlic Salt

1 tb Celery Salt

1 ts Pepper

1 tb Paprika

Page Gift Jar Recipes e 33 of 132

Combine all ingredients in a small bowl and blend well. Spoon mixture into a small

airtight container and label as Chicken Coating Mix. Store in a cool dry place and

use within 6 months. Makes about 1/2 Cup of mix.

Oven-Fried Chicken:

Combine 1-1/2 t of mix

3/4 cups Unbleached Flour

1/4 cup Instant Non-fat dry milk

2 t sugar

1/2 t salt

2/3 cup of hot water

2 T vegetable oil in a medium bowl.

Preheat the oven to 425 degrees F. (220 degrees C.). Dip cut up fryer (2 1/2 to 3

lbs total weight) chicken in the batter that has been well blended. Place coated

chicken pieces on a baking sheet and bake uncovered 40 to 50 minutes, until golden

brown and tender.

VARIATIONS: Coat chicken with mix and 1 cup of flour, that has been well blended,

and fry in hot oil.

Substitute 1 cup packaged pancake mix for flour, dry milk, sugar, baking powder and

salt.

CHICKEN GRAVY MIX

1 1/3 cups instant nonfat dry milk powder

3/4 cup flour

3 tablespoons instant chicken bouillon granules

1/4 teaspoon ground sage

1/8 teaspoon ground thyme

1/8 teaspoon ground pepper

1/2 cup butter or margarine

Combine milk powder, instant flour, bouillon granules, thyme, sage and pepper. Stir

with a wire whisk to blend. Cut in butter or margarine until evenly distributed.

Spoon into a 3-cup container with a tight-fitting lid. Label with date and

contents; store in the refrigerator. Use with 4-6 weeks

CHILI NUTS

Page Gift Jar Recipes e 34 of 132

2 - -- (12-ounce) cans cocktail peanuts

1/4 cup margarine or butter -- melted

1 package chili seasoning mix -- (1 5/8- oz)

Add nuts to a slow cooker. Pour margarine or butter over nuts and sprinkle with dry

chilimix. Toss until well mixed. Cover and heat on LOW 2 to 2-1/2 hours. Turn

control on high, remove top and cook on High 10-15 minutes. Serve warm or cool in

small nut dishes. This spicy snack is just the thing for the nest time you sit down

to watch a television event. Have lots of cold drinks available too!

CHOCOLATE APPLESAUCE

1 c margarine -- softened

3 c granulated sugar

4 egg whites -- whipped

1 tbsp vanilla

1 tsp almond extract

2 c applesauce -- at room temperature

3 c unbleached flour

3/4 c cocoa powder -- sifted

1 tsp baking soda

1/2 tsp baking powder

1/8 tsp salt

Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack from

oven. Before starting batter, wash 8 (1 pint) wide mouth canning jars with lids in

hot soapy water and let drain, dry, and cool to room temperature. Generously

prepare jars with margarine.

In a mixing bowl, combine margarine, sugar, egg whites, vanilla, almond extract,

and applesauce. In another mixing bowl, combine flour, cocoa powder, baking powder,

baking soda, and salt. Mix wet ingredients with dry ingredients just until

moistened. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean,

then place jars on baking sheet (or they'll tip over) in the center of oven. Bake

40 minutes. Keep lids in hot water until they're used. When cakes are done, remove

jars which are HOT from oven one at a time. If rims need cleaning, use moistened

paper towel. Carefully put lids and rings in place, then screw tops on tightly

shut. Place jars on a wire rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth and then glue on flowers,

ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should be

sealed by now) and place a few cotton balls on top of the lid (makes it poofy on

top), then a piece of cloth (about 3" larger than the lid) on top and screw the

Page Gift Jar Recipes e 35 of 132

ring back on. Decorate as desired

CHOCOLATE CAKE IN A JAR

1 stick plus 3 Tbsp. Butter or Margarine

3 cups White Sugar

4 Eggs

1 Tbsp. Vanilla

2 cups Applesauce, unsweetened

3 cups White Flour

3/4 cup unsweetened Cocoa powder

1 tsp. Baking Soda

1/2 tsp. Baking Powder

1/8 tsp. Salt

Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no

shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperat

ure. Grease insides of jar well.

Beat together butter and half of sugar until fluffy. Add eggs and remaining sugar,

vanilla and applesauce. Sift dry ingredients together and add to the applesauce

mixture a little at a time: beat well after each addition .

Pour one cup of batter into each jar and carefully remove any batter from the rims.

Place jars in a preheated 325-degree oven and bake for 40 minutes. While cakes are

baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan

from heat and keep lids hot until ready to use.

When the cakes have finished baking, remove jars from oven. Make sure jar rims are

clean. (If they're not, jars will not seal correctly) Place lids on jars, and screw

rings on tightly. Jars will seal as they cool. Cakes will slide right out when

ready to serve.

CHOCOLATE CHIP COOKIE MIX

9 c. flour

4 tsp. baking soda

2 tsp. salt

3 c. firmly packed dark brown sugar

3 c. granulated sugar

Page Gift Jar Recipes e 36 of 132

4 c. vegetable shortening*

2 c. chopped pecans

2 (12 oz.) pkg. semi-sweet real chocolate chips

Cookies:

1 bag mix and thaw slightly.

1/2 teaspoon vanilla

1 egg slightly beaten

*You can use butter instead of shortening, but then mix must be kept in the

refrigerator or freezer.

Combine dry ingredients in large bowl. Mix in shortening, using fingers. Then stir

in nuts and chocolate chips. Store in airtight container in cool dry place or

measure 3 1/2 cups mix into freezer bags, seal and freeze. Will keep up to 6 months

in freezer.

Attach to Jar:

To make cookies:

Remove 1 bag mix and thaw slightly. Mix 1/2 teaspoon vanilla with 1 egg slightly

beaten. Mix in cookie mix. This batter is slightly heavy. Drop by teaspoonfuls or

tablespoonfuls onto greased cookie sheet. Bake in 375 degrees oven for 10 to 12

minutes for larger cookies and 8 to 10 minutes for smaller cookies. Pat down mix if

flatter cookies are desired. Cool slightly, then remove. Cookies may be frozen

after baking. Each 3 1/2 cups of mix makes approximately 2 to 2 1/2 dozen cookies.

CHOCOLATE CHIP COOKIE MIX IN A JAR

1 cup brown sugar

1/2 cup white sugar

1-1/2 cups semisweet chocolate chips

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 Mix the salt and baking soda in with the flour, then layer the ingredients into

the jar. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid

and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band.

Page Gift Jar Recipes e 37 of 132

2 Enclose a card with the following mixing and baking directions:

3 Chocolate Chip Cookies Preheat oven to 375 degrees F (190 degrees C).

4 Sift dry ingredients through a colander to separate the chocolate chips from

other ingredients.

5 Beat 1 cup of unsalted butter or margarine in a medium bowl. Beat sifted

ingredients into butter until blended.

6 In a small bowl, beat 1 egg with 1 teaspoon of vanilla.

7 Mix beaten egg mixture into butter mixture until blended. Stir in chocolate

chips.

8 Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake

8 minutes or until lightly browned. Makes 4 dozen cookies.

It helps to pack each layer down to make all the contents fit in the jar. These

make great gifts!

CHOCOLATE CHIP COOKIE MIX IN A JAR II

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1-1/4 cups rolled oats

1 (5.5 ounce) chocolate bar

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup chopped nuts

1/2 cup semisweet chocolate chips

1 (Use a funnel that has a 2-inch opening, to layer nicely in jar.) With wire

whisk, mix flour, baking powder, and baking soda. Pour into jar, pack down level

with heavy object.

2 Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. Pack on

top of flour in jar.

3 Add white sugar and pack down. Add brown sugar and pack down. Layer chopped nuts

on top of brown sugar. Finish layering jar with mini or regular chocolate chips

until even with the top (no more than 1/2 cup).

RECIPE TO ATTACH TO JAR:

Page Gift Jar Recipes e 38 of 132

Preheat oven to 375 degrees F (190 degrees C). Spoon chocolate chips and nuts into

small bowl, set aside. Spoon brown and white sugar into mixing bowl, add 1/2 cup

margarine or butter, cream well. Add 1 egg and 1/2 teaspoon vanilla, mix well. Pour

oatmeal and flour mixture from jar into bowl, mix thoroughly. Roll into walnut size

balls, place on slightly greased cookie sheet 2 inches apart. Bake for 8 to 10 min.

Makes 3 dozen

CHOCOLATE COVERED RAISIN COOKIE MIX

In the following recipes use only 1 quart wide mout canning jars. Also use only

Butter or Margarine DO NOT USE DIET MARGARINE it will not work in the recipe. Be

sure to line your cookie sheets with parchment paper wich you can find at a baking

supply store, DO NOT USE WAXED PAPER of course you can also lightly grease or spray

your cookie sheets with pam or whatever you desire. Store in a cool dry place away

from heat so that condensation does not occur and contents do not melt and clump

together

Chocolate Covered Raisin Cookie mix in a Jar

3/4 Cup Sugar

1/2 cup firmly packed dark brown sugar

1 cup chocolate covered raisins

1/2 cup milk chocolate chip morsels

1 3/4 cups flour mixed with 1 tsp. baking powder and 1/2 tsp. baking soda

Layer ingredients in order given in a quart size '' wide mouth '' canning jar.

Press each layer firmly in place making sure you really pack it down before you add

the flour mixture, it will be a tight fit but it will work.

Attach these instructions to the jar:

Chocolate covered Raisin Cookies

1.} Empty cookie mix into large mixing bowl..Use your hands to thoroughly blend

mix.

2.} Add: 1 stick butter or margarine, softened at room temp.

1 egg, slightly beaten

1 tsp.vanilla

3.} Mix until completely blended. You will need to finish mixing with your hands.

4.} Shape into walnut sized balls. Place 2'' apart on a parchment lined cookie

sheet. DO NOT USE WAXED PAPER

5.} Bake at 375* 13 to 15 minutes until tops are very lightly browned. cool 5

minutes on baking sheet. Remove cookies to racks to finish cooling. Yeld: 2 1/2

dozen cookies.

Page Gift Jar Recipes e 39 of 132

CHOCOLATE COVERED RAISIN COOKIE MIX

3/4 cup white sugar

1/2 cup packed brown sugar

1 cup chocolate covered raisins

down before you add the flour mixture, it will be a tight fit but it will work.

Instructions:

1/2 cup milk chocolate chips

1 3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

Mix together the flour, baking powder and baking soda. Layer ingredients in order

given in a quart size wide mouth canning jar. Press each layer firmly in place

making sure you really pack it

Attach instructions to the jar:

Chocolate Covered Raisin Cookies:

Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.

Add 1/2 cup butter or margarine, softened at room temperature.

DO NOT USE DIET MARGARINE

Add 1 egg, slightly beaten and 1 teaspoon vanilla Mix until completely blended. You

will need to finish mixing with your hands. Shape into walnut sized balls. Place 2

inches apart on a parchment lined cookie sheet.

DO NOT USE WAXED PAPER.

Bake at 375 degrees F (190 degrees C) 13 to 15 minutes until tops are very lightly

browned. Cool 5 minutes on baking sheet.Remove cookies to racks to finish cooling.

Makes 2 1/2 dozen

CHOCOLATE PUDDING MIX

2 1/2 cups instant nonfat dry milk

5 cups sugar

3 cups cornstarch

1 teaspoon salt

2 1/2 cups unsweeteened cocoa

Page Gift Jar Recipes e 40 of 132

Mix all ingredients together until they are well blended. Store in a large airtight

container or jar.

Attach to the jar:

To make Chocolate Pudding:

Make sure you stir mix before using - then measure out 2/3 cup of mix in a medium

saucepan. Add 2 cups milk, one teaspoon vanilla and one tablespoon butter and cook

over low heat stirring constantly until mixture comes to a boil. Continue cooking

and stirring for one minute. Remove from heat - cool. May be placed in individual

serving bowls then cooled.

CHOCOLATE TRUFFLE POUND CAKE

3 cups sugar

3 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup cocoa

In a medium mixing bowl, combine the ingredients and stir with a wire whisk. Store

the mix in an airtight container.

To make Chocolate Truffle Pound Cake

3/4 cup butter or margarine

5 eggs

1 cup milk

1 tsp. vanilla extract

1 package CTPC mix

Preheat the oven to 325 degrees. Butter an 8 to 9 cup Bundt pan. In the large bowl

of an electric mixer, cream the butter until it is smooth. Add the eggs one at a

time, beating after each addition. Add the milk and vanilla and beat the mixture

until it is thoroughly blended. Add the CTPC mix and continue to beat for 3 minutes

until smooth. Pour into prepared Bundt pan, and bake for 1 hour and 5 minutes, or

until a toothpick inserted into the middle comes out clean. Cool for 25 minutes in

the pan. Remove from the pan and cool on a wire rack. Serves 8.

CHUNKY CHOCOLATE COOKIE MIX IN A JAR:

3/4 cup firmly packed dark brown sugar

Page Gift Jar Recipes e 41 of 132

1/2 cup sugar

1/4 cup cocoa powder{ clean inside of jar with dry paper towel after this layer}

1/2 cup chopped pecans

1 cup jumbo chocolate chip morsels

1 3/4 cups flour mixed with

1 tsp. baking soda,

1 tsp. baking powder and

1/4 tsp. salt

Layer ingredients in order in a 1 quart wide mouth canning jar. Make sure you pack

all down firmly before adding the flour mixture it will be a tight fit.

Instructions to attach to jar:

1.} Empty jar of cookie mix into a large mixing bowl. Use your hands to thoroughly

blend mix.

2.} Add: 1 1/2 sticks butter or margarine softened at room temp.

1 egg, slightly beaten

1 tsp. vanilla

3.} Mix until completely blended. The dough is sticky. you will need to finish

mixing with your hands.

4.} Shape into walnut size balls and place 2''inches apart on parchment lined

baking sheets, DO NOT USE WAXED PAPER

5.} Bake at 350* for 11 to 13 minutes . Cool 5 minutes on baking sheet. Remove to

racks to finish cooling. Makes 3 dozen cookies

CIDER BEETLES

6 oranges

brown sugar

cinnamon sticks

whole allspice

whole cloves

Page Gift Jar Recipes e 42 of 132

Cut in half crosswise and scoop out pulp from 6 oranges. Place orange peel, cut

side up on wire rack on baking sheet. Bake in 250 degree gas oven 2 hours or until

dry and hard. Cool. Pack firmly into orange halves, mounding slightly, 1 pound

brown sugar (about 2 1/4 cups). Arrange in sugar, pressing in slightly, to resemble

beetle: 24 lg. whole allspice berries 12 short cinnamon sticks 96 whole cloves

Cover tightly with plastic wrap. To use: Unwrap cider bug and drop into 1 1/2 quart

apple cider in saucepan. Simmer over low flame 30 minutes. If desired, add 1/4-1/2

cup brandy. Heat well. Remove orange peel and spices before serving. Makes about 8

servings, 6 ounces each. Nestle a Cider Bug in shredded cellophane in the bowl of a

ladle as a gift for a neighbor. Add a bow and greenery at the top of the handle.

CIDER SPICE BUNDLE

6 whole cloves

6 whole allspice berries

1 tsp dried orange rind

1 cinnamon stick, crushed

Cut two 4-inch squares of cheesecloth, place 1 on top of each other. Place cloves,

allspice berries, orange rind and cinnamon on top, pull up corners and tie into

bundle with string. Place in jar or mug. Makes 1 bundle, enough for 2 cups cider or

apple juice.

To make: Pour 2 cups cider or apple juice in saucepan or microwaveable container.

Place Cider Spice Bundle in cider. Heat just until boiling. Serve hot.

CINNAMON PANCAKE MIX

3 cups all-purpose flour

3 Tblsp. sugar

2 Tblsp. baking powder

4-1/2 tsps. ground cinnamon

1-1/4 tsp. salt

In brown bag or 1 quart jar, combine all ingredients; seal bag or jar, adding dried

fruits (apples are especially good!) if necessary to fill small gaps.

Attach this to the Jar:

In medium bowl, combine 3/4 c. milk, 1 egg, and 2 T. salad oil. With fork, blend in

1-1/3 c. pancake mix until moistened but still lumpy. Cook on lightly greased

griddle or skillet. Makes about 10 5" pancakes.

CINNAMON SUGAR

1/4 cup granulated sugar

Page Gift Jar Recipes e 43 of 132

4 tsp cinnamon

Spick bottle with shaker lid

Stir sugar with cinnamon. Place funnel over spice bottle; carefully pour in

cinnamon sugar. Makes 1/4 cup.

Attach instructions to jar:

Sprinkle about 1 teaspoon on hot buttered toast or as desired on cappuccino.

CLASSIC BUTTERMILK BISCUIT MIX

This makes for light, tender biscuits. Make sure your baking powder is fresh (check

the date on the can) and don't twist the biscuit cutter around as you cut - the

biscuits will topple when they bake.

Makes about 2 3/4 lbs. dry mix

7 cups unbleached all-purpose flour

1 cup cake or pastry flour

1 cup Saco buttermilk powder

4 teaspoons salt

4 teaspoons sugar

4 tablespoons double acting baking powder

4 teaspoons baking soda

1 1/2 cups (12 ounces) shortening

1/2 cup (4 ounces) unsalted butter

Place all purpose flour, pastry flour, buttermilk powder, salt, sugar, baking

powder and baking soda in a large bowl. Whisk to combine dry ingredients. Cut in

the shortening and butter to form a coarse, crumbly mixture. You can also do this

in a large food processor - do it in two half batches - pulsing the processor to

cut the fat into the flour. Store in jar.

ATTACH INSTRUCTIONS TO JAR:

To make biscuits:

3 cups biscuit mix

3/4 - 1 cup ice water

Preheat oven to 425 F.

Page Gift Jar Recipes e 44 of 132

Each batch makes 10-12 2-inch biscuits

Place three cups of biscuit mix in a medium sized bowl. In a well in the center,

stir in almost all the ice water. Form a soft dough by briskly stirring with a

fork, adding reserved ice water if required. Gently knead on a lightly floured

board about 8 times - do not overwork dough. Roll or pat out to a thickness of 1/2

inch.

Cut into rounds (2 to 2 1/2 inches). Place on un-greased baking sheet and bake

until lightly golden brown - about 12 minutes. Brush generously with melted butter

or lightly with cream or milk before baking. Bake until lightly golden - about 10-

12 minutes. Serve hot.

These can also be patted into an 8 inch square baking pan or a 9 inch cast iron

pan. Bake until golden, then cut into squares.

COBBLER MIX

1 cup all-purpose flour

1 tsp. baking powder

1 cup sugar

1 tsp. powdered vanilla

Combine and blend the ingredients in a small bowl. Store in an airtight container.

Attach this to the Jar

Berry Cobbler

4 cups fresh berries (blueberries, raspberries or boysenberries)

1/4 cup orange juice

1/4 cup sugar

1 tsp. cinnamon

1 cup unsalted butter, melted

1 egg

1 package Cobbler Mix

Preheat oven to 375 degrees F. In large mixing bowl combine berries, juice, sugar

and cinnamon. Place berries in a 13x9-inch pan. In small mixing bowl blend the

butter with the egg. Add the Cobbler Mix & stir until the mixture sticks together.

Drop the cobbler topping by tablespoonfuls on top of the berry filling. Bake for 35

to 45 minutes or until the topping is golden brown and the filling is bubbling.

Allow to cool for 15 minutes before serving.

COCOA PEANUT BUTTER COOKIE MIX

Page Gift Jar Recipes e 45 of 132

1 cup packed brown sugar

1 1/2 cups packed confectioners' sugar

3/4 cup cocoa

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

In a separate bowl, mix together the flour, baking powder and salt. Layer

ingredients in order given in a 1 quart ''wide mouth'' canning jar. Clean the

inside of the jar with a dry paper towel after adding the confectioners' sugar and

after adding the cocoa powder. Be sure to pack everything down firmly before adding

the flour mixture, it will be a tight fit.

Instructions to attach to Jar:

To make Cocoa Peanut Butter Cookies:

Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend

mix. Add: 1/2 cup butter or margarine, softened at room temperature.

DO NOT USE DIET MARGARINE.

Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon of

vanilla. Mix until completely blended. You will need to use your hands to finish

mixing. Shape into walnut sized balls and place 2 inches apart on a parchment lined

baking sheets.

DO NOT USE WAXED PAPER.

Press balls down with a fork. Bake at 350 degrees F (175 degrees C) for 9 to 11

minutes until edges are browned. Cool 5 minutes on baking sheet then transfer to a

cooling rack to finish cooling. Makes 3 dozen cookies.

CORNBREAD

1 cup Master Mix

1 cup cornmeal

2 tablespoons sugar

Blend dry ingredients thoroughly and place in jar.

Attach this to the Jar:

1 egg, beaten

2/3 cup milk

Page Gift Jar Recipes e 46 of 132

Combine beaten egg and milk; stir into dry ingredients. Pour into greased 8-inch

square pan. Bake at 425oF for 25 to 30 minutes. Makes 9 pieces.

CORN BREAD MIX

1 cup yellow corn meal

1 cup flour

1/4 cup sugar (optional)

4 tsp. baking powder

1/2 tsp. salt

Sift together all ingredients and store in a plastic bag, at room temperature.

Makes 1 package.

Attach this to the Jar:

Pour package of mix into a bowl. Add 1 egg, 1 cup milk, and 4 Tbsp. softened

shortening. Beat until smooth (about 1 minute with egg beater).

Pour batter into a greased 8x8x2 inch baking pan. Bake at 425 degrees for 20-25

minutes or until knife inserted at the center comes out clean. Fill greased muffin

cups 2/3 full with batter. Bake at 425 degrees for 15-20 minutes.

COUNTRY OATMEAL COOKIES

3/4 cup white sugar

3/4 cup packed brown sugar

1 cup rolled oats

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup semisweet chocolate chips

1 cup chopped walnuts (optional)

Using a 1 quart or 1 liter jar, layer in the ingredients in the order given. Pack

down the jar after each addition. Put the lid on, and cover with an 8 inch circle

of fabric. Secure the fabric over the lid using a rubber band, then cover the

rubber band by tying a nice piece of ribbon or raffia around the lid.

Attach a tag to the ribbon with the following instructions:

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together 3/4

Page Gift Jar Recipes e 47 of 132

cup of softened butter, with 2 eggs and 1 teaspoon of vanilla. Add the entire

contents of the jar, and mix by hand until combined. Drop dough by heaping

spoonfuls onto an unprepared cookie sheet. Bake for 12 to 15 minutes in the

preheated oven. Makes 2 dozen.

COWBOY COOKIE MIX IN A JAR

1 1/3 cups quick oats

1/2 cup firmly packed brown sugar

1/2 cup sugar

1/2 cup chopped pecans

1 cup chocolate chips

1 1/3 cups flour mixed with 1 tsp baking powder, 1 tsp baking soda and 1/4 tsp salt

Layer ingredients in order given in a 1 quart wide mouth caning jar. press each

layer firmly in place before adding next ingredient.

Attach instructions to the jar:

1. Empty jar of cookie mix into a large mixing bowl, blend mix together

2. Add:

1 stick butter melted

1 egg slightly beaten

1 tsp vanilla

3. Mix until completely blended

4. Shape into balls the size of walnuts place 2 inches apart on sprayed baking

sheets

5. Bake at 350 degrees for 11 to 13 minutes until edges are lightly browned . cool

5 minutes on baking sheet. remove cookies to racks to finish cooling. makes 3 dozen

cookies.

CRANBERRY HOOTYCREEKS

5/8 cup all-purpose flour

1/2 cup rolled oats

1/2 cup all-purpose flour

1/2 teaspoon baking soda

Page Gift Jar Recipes e 48 of 132

1/2 teaspoon salt

1/3 cup packed brown sugar

1/3 cup white sugar

1/2 cup dried cranberries

1/2 cup white chocolate chips

1/2 cup chopped pecans

Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.

Attach a tag with the following instructions:

Cranberry Hootycreeks

1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line

with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened butter, 1

egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and

mix together by hand until well blended. Drop by heaping spoonfuls onto the

prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown.

Cool on baking sheets, or remove to cool on wire racks. Makes 18 cookies.

CRAZY CAKE MIX IN A JAR

2 cups flour

2/3 cup Cocoa Powder

3/4 tsp. Salt

1 1/2 tsp. Baking Powder

1 1/3 cups Sugar

In a large bowl, combine flour, salt, cocoa powder & baking powder. Layer

ingredients in jar in order given in a 1 quart canning jar. It is helpful to tap

jar lightly on a padded surface (towel on counter) as you layer the ingredients to

make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from

fabric of your choice. Center fabric circle over lid and secure with a rubber band.

Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the

following directions:

Attach to the jar:

Ingredients for Crazy Cake:

3/4 cup Vegetable Oil

2 tsp. Vinegar

Page Gift Jar Recipes e 49 of 132

1 tsp. Vanilla

2 cups Water

Stir cake ingredients together using a wire whisk or fork, making certain that all

ingredients are completely mixed together. Bake at 350 degrees F for 35 minutes.

Frost as desired or serve sprinkled with powdered sugar, with fresh fruit on the

side.

CREAM CHEESE COOKIES

1 cup sifted flour

2 teaspoons baking powder

1/8 teaspoon salt

1/2 cup sugar

wheat cereal flakes, crushed

pecan halves

Place wheat cereal flakes and pecan halves in separate plastic wrap. Sift flour, baking powder, and salt. Pour in

jar.

Attach to the jar:

1/2 cup butter

1 package (3 oz) cream cheese, softened

1 teaspoon vanilla

1/4 teaspoon almond flavoring

Cream sugar, butter, cream cheese, and flavorings. Stir in flour mixture. Chill dough. Form chilled dough into

walnut-sized balls. Roll each ball in the crushed wheat flakes; place on ungreased baking sheets about 2 inches

apart. Top each cookie with pecan. Bake at 350 degrees F. for about 12 to 15 minutes. Cool on rack. Makes

about 3 dozen cookies.

CREOLE SEASONING MIX

2 tablespoons plus 1-1/2 teaspoons paprika

2 tablespoons garlic powder

1 tablespoon salt

Page Gift Jar Recipes e 50 of 132

1 tablespoon onion powder

1 tablespoon dried oregano

1 tablespoon dried thyme

1 tablespoon cayenne pepper

1 tablespoon pepper

Combine all ingredients. Yield: 1 gift ( about 1/2 cup ). Place in a pretty jar

tied with a ribbon.

Attach these instructions for use:

Use to season chicken seafood, steak or vegetables.

CROCKPOT PUMPKIN BREAD IN JARS

1 c Flour

1 1/2 ts Baking powder

1 ts Pumpkin pie spice

In small bowl combine flour, baking powder and pumpkin pie spice; place in jars.

Attach this to the Jar:

1/2 c Brown sugar; firmly packed

2 tb Vegetable oil

2 Eggs

1/2 c Pumpkin (canned)

4 tb Raisins or dried currants;

In med. mixing bowl combine brown sugar and oil; beat till well combined. Beat in

eggs. Add pumpkin; mix well. Add flour mixture. Beat just until combined. Stir in

raisins.

Pour pumpkin mixture into 2 well-greased and floured 1/2-pint straight-sided

canning jars. Cover jars tightly w/greased foil. Place a piece of crumpled foil in

3-1/2 or 4 qt. crockery cooker with liner in place. Place jars atop crumpled foil.

Cover; cook on high setting for 1-1/2 to 1-3/4 hours or until a wooden toothpick

inserted near centers comes out clean.

Remove jars from cooker; cool 10 minutes in jars. Remove bread from jars. Cool

thoroughly on wire rack. Makes 2 loaves.

FOR 3-1/2 to 4 QUART CROCKPOTS--Halve all ingredients.

Page Gift Jar Recipes e 51 of 132

This recipe doesn't say you can seal them up and store them in your pantry but my

Kerr Canning book recipe says you can; here's how:

Remove jars from the oven one at a time, wipe rim of jar clean; put on lid and ring

and screw on tightly.

Jars will seal as the cake cools. Store like canned goods.

CURRIED RICE MIX

This curried rice mix is an interesting complement for plain chicken or pork.

1 cup long-grain rice

1 chicken bouillon cube, crumbled

2 Tbsp. dried minced onion

1/4 cup raisins

1/2 tsp. curry powder

Layer the ingredients in the order given in a 1 & 1/2-cup jar

Attach this to the Jar

Curried Rice

2 1/2 cups water

1 package Curried Rice Mix

In a medium saucepan bring the water to a boil. Add the rice mix. Cover and reduce

the heat to a simmer for 20 minutes.

DEVIL'S FOOD PEANUT BUTTER CHIP COOKIES

1 (18.25 ounce) package devil's food cake mix

2 cups peanut butter chips

Layer the cake mix and peanut butter chips in a jar and seal.

Attach the following instructions to the jar:

Devil's Foods Peanut Butter Chip Cookies

2 eggs

1 teaspoon vanilla extract

2/3 cup shortening

Page Gift Jar Recipes e 52 of 132

Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, beat the eggs,

vanilla, and shortening with 1/2 of the cake mix until light and fluffy. Mix in the

remaining cake mix and the peanut butter chips. Drop dough by rounded teaspoonfuls

2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes in preheated

oven. Remove from cookie sheets to cool on wire racks. Makes 5 dozen.

DILLYBEANS

4 pounds whole green beans

1/4 teaspoon per pt. jar of hot red pepper -- crushed

1/2 teaspoon per pt. jar of whole mustard seed

1/2 teaspoon per pt. jar of dill seed

1 clove per pt jar of garlic

5 cups vinegar

5 cups water

1/2 cup salt

Wash beans thoroughly; drain and cut into lengths to fill pint jars. Pack beans

into clean, hot jars; add pepper, mustard seed, dill seed and garlic. Combine

vinegar, water and salt; heat to boiling. Pour boiling liquid over beans, filling

to 1/2 inch of top of jar. Adjust jar lids. Process in boiling water for 5 minutes.

(Start to count processing time as soon as water in canner returns to boiling.)

Remove jars and complete seals if necessary. Set jars upright several inches apart

on a wire rack to cool. Store jars for 4 weeks to blend flavors.

DOUBLE DOUBLE CHOCOLATE CHIP COOKIES

1 cup flour

1/2 cup unsweetened cocoa powder

1/2 tsp. baking soda

1 tsp. baking powder

1/2 cup sugar

1/2 cup brown sugar

1 cup semi-sweet chocolate chips

1 cup walnuts

In a large bowl, mix flour, baking soda, and baking powder. Layer ingredients in a

quart jar starting with flour mixture, cocoa powder, sugar, brown sugar, chocolate

chips, and walnuts.

Page Gift Jar Recipes e 53 of 132

Put these directions on the outside of the gift jar:

Double Double Chocolate Chip Cookies:

2 eggs

3/4 cup unsalted butter

Preheat oven to 350 degrees F.

In a bowl whisk together flour, cocoa powder, baking soda, and baking powder. In

another bowl with an electric mixer cream butter, and sugar until light and fluffy.

Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture

and stir in chocolate chips.

Drop dough by level tablespoonfuls 2 inches apart onto buttered baking sheets and

bake cookies in batches in the middle of oven for 15 minutes. Cool cookies on

racks.

DOUBLE-FUDGE BROWNIE MIX

2 cups sugar

1 cup cocoa (not Dutch process)

1 cup all-purpose flour

1 cup chopped pecans

1 cup chocolate chips

Mix all the ingredients together and store in an airtight container.

Attach this to the Jar

Double-Fudge Brownies

1 cup butter or margarine, softened

4 eggs

1 package Double-Fudge Brownie Mix

Preheat the oven to 325 degrees F. Grease a 12 by 9 inch pan. In the large bowl of

an electric mixer, cream the butter. Add the eggs, one at a time, beating well

after each addition. Add the Double-Fudge Brownie Mix & continue to beat the

mixture until it is smooth. Spread the mixture into the greased pan, & bake for 40

to 50 minutes.

DREAMSICLE COOKIE MIX

1/2 cup orange-flavored drink mix (e.g. Tang)

3/4 cup white sugar

Page Gift Jar Recipes e 54 of 132

1 1/2 cups vanilla baking chips

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Combine the flour with the baking soda and baking powder. Starting with the Tang,

then sugar, vanilla chips and ending with the flour mixture. Layer the ingredients

in a clean glass wide mouth quart sized jar. Press each layer firmly in place

before adding the next ingredient.

Attach a recipe card with the following instructions to the jar:

Orange Cream Cookies

Yield 2 1/2 dozen

1. Preheat oven to 375 degrees F (190 degrees C).

2. Empty contents into a large mixing bowl. Add 1/2 cup softened butter, 1 egg

slightly beaten and teaspoon vanilla extract. Mix until completely blended.

3. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly

greased baking sheet.

4. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes or until tops are

very lightly browned. Cool for 5 minutes on the sheet then remove cookies to wire

racks to cool completely. Makes 30 cookies.

DRESSING MIX

2 tsp. instant minced onion

1/2 tsp. salt

1/8 tsp. garlic powder

1/2 tsp. monosodium glutamate

1 Tbsp. parsley flakes

Combine all ingredients in a small bowl until evenly distributed. Put mixture in a

foil packet or 1-pint glass jar. Label. Store in a cool, dry place. Use within 6

months.

Attach this to the Jar:

HOME-STYLE DRESSING 1 recipe DRESSING MIX

1 C mayonnaise

1 C buttermilk (Can use regular milk)

Page Gift Jar Recipes e 55 of 132

Combine ingredients in a glass jar. Shake until well-blended. Chill before serving.

Makes about 2 cups Home-Style Dressing.

Variation:

Substitute 1 cup sour cream for buttermilk and use as a dip for fresh vegetables.

DROP BISCUITS

Attach this to the Jar:

2/3 cup water

Stir water into 2 cups of Master Mix until all flour is moistened. Drop onto a

greased cookie sheet by heaping tablespoons. Bake as above.

EASY COCOA MIX

1(2-lb.) box of Quik

1 (16 oz.) jar CoffeeMate

1(1 lb.) box powdered sugar

1 (8-oz.) box dry milk

Mix all ingredients together well. Store in airtight container. Use 3 to 4 heaping

tablespoons of mix per cup of boiling water.

FIRESIDE COFFEE MIX

2 cups Non-dairy coffee creamer

1 1/2 cups Carnation hot cocoa mix

1 1/2 cups Instant coffee -- (reg or dec)

1 1/2 cups Sugar

1 teaspoon Ground cinnamon

1/2 teaspoon Ground nutmeg

Combine all ingredients in a large bowl, stirring well. Store in an airtight

container. To make 1 cup; spoon 2 tablespoons plus 1 teaspoon of mix in a coffee

mug. Add 1 cup boiling water, stir until well blended.

FRUIT VINEGAR

2 cups Frozen -- (no sugar added) Berries

3 tablespoons Sugar

Page Gift Jar Recipes e 56 of 132

4 cups Vinegar -- (white, cider or rice)

Berry Vinegar:

Put fruit into 6 cup GLASS jar. Sprinkle with sugar then pour on vinegar. Cover

with lid and let stand for 2 weeks. Strain through double-thickness cheesecloth.

Discard fruit. Pour vinegar through funnel into clean bottles and seal.

FRUITY-NUT OATMEAL MIX

1 package {7 oz.} dried fruit -- coarsely chopped

1 container {18 oz.} quick-cooking oats

1 jar {3 oz.} non-dairy powdered creamer

1/2 cup granulated sugar or firmly packed brown sugar

1/2 cup chopped pecans or walnuts

1 teaspoon salt

Place dried fruit in a processor; process until finely chopped. Add remaining

ingredients and process until well blended. Store in airtight container. Give with

serving instructions. Makes 7 1/2 cups mix; about 15 servings.

ATTACH TO JAR OR CONTAINER:

Stir 2/3 cup boiling water into 1/2 cup oatmeal mix until well blended. Let stand

until thickened. Here are a couple of Oatmeal mix recipes to give as gifts for

Christmas! Place the mix and recipe in a large mug, soup mug, or basket and attach

the recipe and serving instructions. You can add a pretty spoon tied with a pretty

red or green ribbon.

FUDGE BROWNIE MIX

2 cups sugar

1/2 cup cocoa

1 cup all-purpose flour

1 cup chopped pecans

1 cup chocolate chips

Mix all the ingredients together and store in an air-tight container.

Attached these directions to the jar:

1 cup butter or margarine, softened 4 eggs 1 package of the Double-Fudge Brownie

Mix

Preheat the oven to 325 degrees F. Grease a 12 by 9 inch pan. In the large bowl of

Page Gift Jar Recipes e 57 of 132

an electric mixer, cream the butter. Add the eggs, one at a time, beating well

after each addition. Add the Fudge Brownie Mix and continue to beat the mixture

until it is smooth. Spread the mixture into the greased pan, and bake for 40 to 50

minutes.

FUNNEL CAKES

1 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

Combine all ingredients, stirring well. Store in an airtight container.

Attach a label to the jar with the following instructions:

Pour vegetable oil into a skillet to a depth of 1 inch. Heat oil to 360 degrees

over medium high heat. In a small bowl, combine 1 egg with 3/4 cup milk. Add 1 cup

funnel cake mix and beat with fork until smooth. Holding ginger under funnel

opening, pour about 1/4 cup of batter into funnel. Allow batter to pour from funnel

into hot oil, moving funnel in a circle to form a spiral shape. Fry 1 minute turn

cake, and continue frying until golden brown. Remove to paper towel to drain.

Sprinkle with confectioners sugar.

GINGERBREAD BAKED IN JARS

2 1/4 c Flour (all-purpose)

3/4 c Sugar

1 ts Baking soda

1/2 ts Baking powder

1/4 ts Salt

2 ts Ginger (ground)

1 ts Cinnamon (ground)

1/2 ts Cloves (ground)

3/4 c Margarine (softened)

3/4 c Water

1/2 c Molasses

Preheat oven to 325-degrees (NO higher).

Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly canning jars,

Page Gift Jar Recipes e 58 of 132

lids and rings by boiling them for 15 minutes. Remove the jars from the water and

allow them to air-dry on your counter top; leave the lids and rings in the hot

water until you're ready to use them.

Once the jars are cool enough to handle, use a pastry brush to grease them with

shortening (DO NOT use butter, margarine, PAM or Baker's Secret); set aside.

In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger,

cinnamon and cloves. Stir in margarine, water and molasses until well blended.

Divide batter among the 5 jars (they should be about 1/2 full). Place jars onto a

cookie sheet or they'll tip over.

Bake in preheated 325-degree oven for 35 minutes or until cake tester inserted in

center comes out clean. Move the jars around in the oven while they're baking, so

they'll bake evenly.

Have your HOT lids ready. Using HEAVY-DUTY MITTS (the jars ARE HOT!) Take one jar

at a time from the oven and place a lid on, then the ring. Tightly screw on lids--

do it FAST because the lid gets REAL hot! Allow jars to cool on your countertop.

Once the jars are cool, decorate with round pieces of cloth. Unscrew the ring (the

lid should be sealed by now) and place a few cotton balls or a wad of batting on

top of the lid (makes it poof-y on top), then a piece of cloth (about 3" larger

than the lid) on top and screw the ring back on.

Decorate as desired. I used pinking shears to cut the cloth rounds out, otherwise

some material will start to unravel. A hot glue gun is INVALUABLE--glue on dried

flowers, bows, ribbons, etc.