Posted by sherry on October 27, 2000 at 13:16:16:
In Reply to: Looking for dry mix receipes for gifts " gifts in a jar" ideas posted by Denise on December 11, 1999 at 22:14:25:
: I would apprecaite any recipes that you might have for dry mxes that can be kept in a jar. for example.. hot chocolate mix... carrot cake mix... obviously one adds the perishable items when ready to make... they make great gifts for a gift basket.. Happy Holidays to ALL!! and thanks in advance!!!!
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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
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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.
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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 veretable 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.
To make biscuits:
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.
Breadsticks
1 cup MIX
1/4 cup water (about)
1/4 cup cornmeal or flour
sesame or caraway seeds
1/4 teaspoon salt
Mix dry ingredients. 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.
Creole Seasoning Mix
2 tablespoons plus 1-1/2 teaspoons paprika
2 tablespoons garlic powder
1 tablespoon salt
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.
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.
HOME-STYLE DRESSING 1 recipe DRESSING MIX
1 C mayonnaise
1 C buttermilk (Can use regular milk)
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.
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HERB SALAD DRESSING MIX
1/4 cup parsley flakes
2 tablespoons each dried oregano, basil and marjoram, crumbled
2 tablespoons sugar
1 tablespoon fennel seeds, crushed
1 tablespoons dry mustard
1 1/2 teaspoons black pepper
Place all the ingredients in a 1 pint jar, cover tightly and shake well to mix. Store in a cool, dark, dry place. Makes 1 cup
To Make Herbal Vinaigrette Dressing:
In a small bowl, whisk together 1 tablespoons Herb Salad dressing mix, 3/4 cup warm water, 2 1/2 tablespoons tarragon vinegar or white wine vinegar, 1 tablespoons olive oil and 1 crushed clove garlic. Taste and add 1/4 to 1/2 teaspoon of the Herb Salad Dressing Mix if you want a stronger flavor. Let Stand at room temperature at least 30 minutes before using, then whisk again. Makes about 1 cup.
NOTE: this low-sodium, low fat mix can be stored for up to six weeks. If you make salads often, double the recipe
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
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.
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.
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.
Instructions to attatch 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
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.
Brownie Cakes in Jar
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.
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
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
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Homemade Taco Seasoning Mix
2 Tsp. chili powder
1 1/2 Tsp. paprika
1 Tsp. onion powder
1/2 Tsp. salt
3/4 Tsp. garlic salt
1 Dash red pepper
Mix all together. Makes 1 package of store bought mix.