White Christmas Bars in a Jar
1/4 cup white chocolate or vanilla milk chips
1/2 cup chopped pecans, toasted* and cooled
1/2 cup sweetened dried cherries or cranberries
1/2 cup light brown sugar, packed**
1 cup buttermilk biscuit baking mix
1/2 cup brown sugar, packed**
1 cup buttermilk biscuit baking mix
In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed, beginning with the white chocolate or vanilla chips. If there is any space left after adding the last ingredient, add more white chocolate or vanilla chips to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with ribbon or raffia. Decorate as desired.
Make a gift card to attach as follows:
White Christmas Bars
Preheat oven to350 degrees F. Empty contents of jar into medium bowl. Stir in:
1/2 cup (1 stick) butter or margarine, melted
1 large egg
1 teaspoon vanilla extract
Press into an 8-inch square baking pan coated with cooking spray. Bake for 20 to 22 minutes, or until bars are light golden brown and center is almost set. Makes 16 bars.
* To toast pecans, place in a microwave-safe dish and microwave on high for 4 to 5 minutes, stirring every minute.
** After measuring the brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.
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Crazy Cake Mix in a Jar
1 (1-quart) wide-mouth canning jar
2 cups flour
2/3 cup cocoa powder
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 1/3 cups granulated sugar
In a large bowl, combine flour, salt, cocoa powder and baking powder. Layer ingredients in jar in order. Secure with lid, decorated or undecorated.
Give as a gift with the following instructions attached:
Crazy Cake
Contents of gift jar
3/4 cup vegetable oil
2 teaspoons vinegar
1 teaspoon vanilla extract
2 cups water
Preheat oven to 350 degrees F.
Stir cake ingredients together using a wire whisk or fork, making certain that all ingredients are completely mixed together. Bake for 35 minutes.
Frost as desired or serve sprinkled with confectioners' sugar with fresh fruit on the side.
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Cranberry Hootycreeks Mix in a Jar
A beautifully festive cookie in a jar recipe.
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rolled oats
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
Combine the flour, soda and salt together. Layer the ingredients in a 1 quart jar in the order listed.
Attach a tag with these instructions:
Cranberry Hootycreeks
Preheat oven to 350 degrees F. Grease a cookie sheet or line with parchment paper.
In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon vanilla extract until fluffy. Add the entire jar of ingredients, and mix together until well blended. Drop by heaping spoonsful onto the prepared baking sheet. 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.
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Carrot Cake Mix in a Jar
2 cups granulated sugar
1/2 cup chopped pecans or walnuts
3 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon cinnamon
1/4 teaspoon nutmeg
Combine and blend ingredients in a small bowl. Store in an airtight container.
Attach the following recipe to the jar:
Carrot Cake
Makes a 13 x 9-inch cake.
1 jar Carrot Cake Mix
1 1/2 cups vegetable oil
3 large eggs
2 teaspoons vanilla extract
3 cups grated carrots
1 (8 ounce) can crushed pineapple
Preheat oven to 350 degrees F and grease a 13 x 9-inch pan.
Place Carrot Cake Mix in large mixing bowl. Make a well in the center of the mix and add the oil, eggs, carrots and pineapple. Blend until smooth. Pour into the prepared pan and bake for 40 to 50 minutes, or until a wooden pick inserted into center comes out clean.
Cool the cake and frost, if desired, or dust with confectioners' sugar.
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Friendship Cake and Starter
1-gallon jar
1 cup canned cubed pineapple
1 cup granulated sugar
2 tablespoons brandy
1 cup maraschino cherries, including juice
1 cup granulated sugar
2 tablespoons brandy
1 cup sliced canned peaches, including juice
1 cup granulated sugar
2 tablespoons brandy
Cake
1 (18.25 ounce) box cake mix (flavor desired)
1 small box instant pudding (flavor to compliment cake mix)
3/8 cup vegetable oil
4 eggs
1 cup chopped nuts
1 portion fruit
In the one gallon jar, combine the pineapple, 1 cup sugar and 2 tablespoons of brandy. Let ingredients sit in jar for 2 weeks, stirring daily.
At the end of two weeks, add the maraschino cherries, 1 cup of sugar and 2 tablespoons of brandy. Let the mixture sit for two more weeks, stirring daily.
During the forth week add the canned peaches, 1 cup of sugar and 2 tablespoons of brandy. Let sit another two weeks, stirring daily.
Separate the liquid from the fruit. The liquid is your starter and you can use the fruit on ice cream or cake.
Now you are ready to prepare the fruit for two cakes. DO NOT refrigerate the liquid.
In a large gallon jar, put 1 1/2 cups of the starter, 2 1/2 cups of sugar and 1 (28 ounce) can sliced peaches. Mix well and cover jar with a paper towel. Do not refrigerate or screw lid on jar. Stir every day for 10 days.
Next, add 2 1/2 cups of sugar and 1 can (16 ounce) crushed pineapple. Stir every day for 10 days.
Add 2 1/2 cups sugar and 1 (16 ounce) can fruit cocktail. Slice contents of 1 (10 ounce) jar maraschino cherries and add with juice. Stir every day for 10 days.
On baking day, drain the fruit and divide it into two equal parts. Save the juice and use it as starter for friends. You will have enough for five starters (approximately 2 cups each). DO NOT refrigerate the liquid because it will stop the fermenting action.
To each cake mix, add pudding mix, oil, and eggs. Beat until smooth and fold in fruit and nuts (batter will be thick). Pour mixture into a greased tube pan, then bake at 350 degrees for 50 to 60 minutes. Turn cake out of pan while hot. When cooled, the cake freezes well. The choices of flavored cake mixes and pudding mixes is yours and coconut may be substituted for nuts.
Makes 5 cakes with starter to give as a gift with each cake.
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