Posted by sherry on September 12, 2001 at 19:36:07:
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:
MUNCHY CRUNCHY COOKIE MIX
1 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white sugar
3/4 cup brown sugar
1 cup corn flakes cereal
3/4 cup semisweet chocolate chips
2 tablespoons flaked coconut
1 cup rolled oats
In a 1 liter jar, mix flour, baking powder, baking soda, and salt. Pack down, and add the remaining ingredients in the following order: sugar, brown sugar, corn flakes cereal, coconut, chocolate chips, oatmeal. Pack down jar after each ingredient.
Decorate jar and attach a label that says:
Munchy Crunchy Cookies
Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl stir together 1/2 cup melted butter, 1 egg, and 1/4 teaspoon of vanilla. Add entire contents of the jar and mix well. Roll dough into 2 inch balls, place on a cookie sheet, and bake in the preheated oven for 10 to 12 minutes.
Makes 30 cookies
OATMEAL FRUIT COOKIES
1/2 cup packed brown sugar
1/4 cup white sugar
3/4 cup wheat germ
1 cup quick cooking oats
1/2 cup dried cherries
1/2 cup raisins
2/3 cup packed flaked coconut
1 cup flour mixed with 1/2 tsp. baking soda and 1/2 tsp. salt.
Layer ingredients in order given in a quart jar.
Attach recipe below, to jar:
Oatmeal Fruit Cookies
Empty the contents of the jar into a large bowl. Blend mixture well before adding: 1/2 cup of softened butter or margarine. Mix until mixture resembles coarse crumbs. Beat 1 egg with 1 tsp. vanilla and 1/4 cup milk. Blend egg mixture into the dough until well combined. Bake on greased cookie sheet at
350* for 10-14 min.
OATMEAL RAISIN COOKIES IN A JAR
3/4 cup packed brown sugar
1/2 cup white sugar
3/4 cup raisins
2 cups rolled oats
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
Directions:
1. Mix together flour, ground cinnamon, ground nutmeg, baking soda and salt. Set aside.
Layer ingredients in order given in a 1 quart wide mouth'' canning jar. It will be a tight fit, make sure you firmly pack down each layer in place before adding the flour mixture.
Instructions to attach to jar:
Oatmeal Raisin Spice Cookies
Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
Add: 3/4 cup butter or margarine softened at room temp. DO NOT
USE DIET MARGARINE. Stir in one egg, slightly beaten. Add in 1 teaspoon of vanilla.
3. Mix until completely blended. You will need to finish mixing with your hands.
4. Shape into balls the size of walnuts. Place on a parchment lined cookie sheets 2 inches apart. DO NOT USE WAXED PAPER. 5. Bake at 350° for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to baking racks to finish cooling. Makes 3 dozen cookies.
OLDE TYME MOLASSES COOKIE MIX
Stir together the following ingredients, and store them in an airtight jar:
2 cups flour
1 cup sugar
1 tsp. each baking powder, baking soda, cinnamon, and ginger
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/8 tsp. ground allspice
To make 4 dozen cookies, preheat oven to 375. In a large bowl, cream together 3/4 cup softened butter, 1 egg, and 1/4 cup molasses. Add the cookie mix and blend into a dough. Shape dough into one inch balls and roll them in granulated sugar. Place them two inches apart on ungreased cookie sheets, and bake for 9-11 minutes.
ORANGE SLICE COOKIE MIX
3/4 cup sugar
1/2 cup packed brown sugar
1-3/4 cups flour mixed with 1 tsp. baking powder and 1/2 tsp. baking soda
11/2 cups orange slice candies, quartered (wrap in plastic wrap)
Layer ingredients in jar in order given. Press each layer firmly in place
before adding next ingredient.
Recipe to attach to jar:
Remove candies from jar and set aside. Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten, and 1 tsp. vanilla; mix until completely blended. Stir in orange candies. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375º for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen.
PEANUT BUTTER CHOCOLATE COOKIE MIX IN A JAR
1 cup packed brown sugar
1 1/2 cups packed confectioners' sugar
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Directions:
1. In a separate bowl, mix together the flour, baking powder and salt.
2. 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:
Peanut Butter Cookies
1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. 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.
3. Mix until completely blended. You will need to use your hands to finish mixing.
4. 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.
5. Bake at 350° 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.
POTATO CHIP COOKIE MIX
1 cup white sugar
1 1/2 cups crushed potato chips
2/3 cup chopped pecans
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Directions
In a small bowl, stir together the flour and baking powder. Layer ingredients in order given in a 1 quart "wide mouth" canning jar. It will be a tight fit. Press each layer firmly in place before adding next ingredient.
Decorate the jar and attach a tag with the following directions:
Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Add: 2 sticks butter, softened and 1 teaspoon vanilla. Mix until blended completely. Shape into balls the size of walnuts. Flatten. Bake at 350 degrees F (175 degrees C) for 14 to 18 minutes until edges are very lightly browned. Cool 5minutes on the cookie sheets. Remove cookies to wire racks to cool completely.
RAISIN CRUNCH COOKIE MIX
1/2 cup sugar
1/2 cup raisins
1-1/4 cups packed flaked coconut
1 cup crushed cornflakes
3/4 cup packed brown sugar
1/2 cup quick oats
1-1/4 cups flour mixed with 1 tsp. baking soda and 1 tsp. baking powder
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350º for 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 3 to 4 dozen.
RED VELVET CAKE
2/3 c. mayonnaise
3 c. white sugar
3 eggs
1 tbsp. vanilla
2 c. applesauce, unsweetened
3 c. white flour
2/3 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
2 tsp. red food coloring
Prepare jars as any other cake in a jar.
Beat together mayonnaise and half of sugar until fluffy. Add eggs, remaining sugar, vanilla, food coloring and applesauce. Sift together dry ingredients and add to applesauce mixture a little at a time: beat well after each addition. Pour one cup of batter in 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 heat jar lids until ready to use. Remove cakes from oven one at a time clean rims add lid and bands. Jars will seal as they cool. Makes 8 pint jars.
RED AND GREEN CHIPPERS HOLIDAY COOKIE MIX
Layer ingredients in order in a 1 quart mason jar. Press each layer lightly in place before adding next
ingredient to the jar.
1 1/4 cups sugar
1 1/4 cups M&M red and green holiday candies
2 cups of flour mixed with 1/2 tsp. baking soda, and 1/2 tsp. bakingpowder
Directions:
Makes 2 1/2 dozen cookies. Preheat oven to 350 degrees. Empty Cookie mix into a large jar and stir until blended. Add 1/2 cup softened butter and 1 egg. Mix until cookie dough forms. Roll dough into 1 inch balls, and place two inches apart on a greased cookie sheet. Bake for 12-14 inches, or until edges begin to brown.
REESE'S PEANUT BUTTER CUPS COOKIE MIX
3/4 cup sugar
1/4 cup packed brown sugar
1-3/4 cups flour mixed with 1 tsp. baking powder and 1/2 tsp. baking soda
8 large Reese's peanut butter cups candies cut into 1/2 inch pieces (wrap in plastic wrap)
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Remove candies from jar and set aside. Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Stir in candies. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375º for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen
Rock Candy
4 cups sugar
1 cup water
food coloring or wonder colors*
clean glass jar
string, cut into 6-inch lengths
pencil
In a medium saucepan, heat 2 cups of the sugar and the water. Stir until the sugar is completely dissolved. Gradually add a few drops of the food coloring of your choice and the additional sugar, stirring continuously until all the sugar is dissolved. Pour the solution into a clean glass jar and tie the pieces of string to the pencil and suspend them across the mouth of the jar so that the ends hang into the sugar water. Crystals suitable to eat will form in an hour and continue for several days to a week. Pieces can be broken off and eaten after the first hour.
ROCKY ROAD CRISPY BARS
3/4 c sugar,
1/2 c chopped pecans,
1 1/4 c rice Krispies,
1 c mini marshmallow,
1 1/4 c milk chocolate chips
Place first 4 ingredients in qt. wide mouth jar. Place chips in zipper sandwich bag. Push in jar to make fit. Remove bag of chips, place in sauce pan add 1/2 stick margarine, melt over medium heat stirring till melted. Empty remaining jar mix into bowl and stir, then add melted chips, and stir well to coat. Then roll into balls and place on wax paper to set
SAND ART BROWNIES
Layer in given order
3/4 tsp. salt
1/2 cup plus 1/8 cup flour
1/3 cup cocoa
1/2 cup flour
2/3 cup packed brown sugar
2/3 cup sugar
1/2 cup chocolate chips
1/2 cup vanilla chips
1/2 cup nuts (optional)
1/2 tsp. baking powder
Attach recipe below, to jar:
Sand Art Brownies
Empty brownie mix into large mixing bowl. Stir to combine. Add 1/2 cup oil, 1 tsp. vanilla 3 eggs.
Bake in greased 9x9 pan at 350* for 27-32 min
SAND ART COOKIES
1/2 cup white sugar
1/2 cup rolled oats
1/2 cup candy-coated chocolate pieces
1/2 cup packed brown sugar
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup crisp rice cereal
1/2 cup semisweet chocolate chips
Directions
1. In a 1 quart or 1 liter jar, layer the ingredients in the order given. Lightly pack down the jar after each addition. Attach a card with the following instructions:
2. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Empty the entire contents of the jar into a medium bowl. Add 1 large egg and 1/2 cup of margarine melted; mix well. Form dough into 1 inch balls and bake for 10 to 12 minutes in the preheated oven. Makes about 2 dozen cookies.
SCOTCHY'S SHORTBREAD MIX
Stir together the following ingredients, and store them in an airtight jar:
1 1/2 cups flour
3/4 cup sugar
1/4 tsp. salt
To make one 8inch pie pan, or shortbread mold, of shortbread, preheat oven to 300 degrees. Knead 1 cup of softened butter into the mix until well blended. Press the mix firmly into your pie plate, or mold, and bake for 1 hour. The shortbread will be pale in color. Cut into wedges while it is still warm.
SNICKERDOODLE COOKIE MIX
Stir together the following ingredients, and store them in an airtight jar:
2 3/4 flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cream of tartar
1 1/2 cup sugar & 1 Tbsp. Cinnamon (mix these two and put in a small baggie, and put in the top of the jar.)
Attach this to the Jar:
Snickerdoodles
1 cup butter or margarine, softened
2 eggs
1 package Snickerdoodle Mix
Preheat oven to 350 degrees F. In the large bowl of an electric mixer, cream the butter until light; add the eggs & beat on low speed until the mixture is smooth. Add the Snickerdoodle Mix & continue to beat on low speed until the dough begins to form. Pour the sugar & cinnamon in the baggie into a small bowl. Shape the dough into 1-inch balls & roll in the cinnamon-sugar blend. Arrange on ungreased baking sheet 2 inches apart & bake for 16 to 19 minutes, or until light tan. Transfer to wire racks to cool.
SNOWBALLS IN A JAR
Ingredients
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 cup chopped pecans
Directions
In a medium bowl, combine the confectioners' sugar and flour. Place into a 1 quart canning jar. Put the chopped pecans on top. Close the lid and decorate.
Attach a tag with the following instructions:
Snow Balls
Makes 4 dozen
Preheat the oven to 325 degrees F. Grease cookie sheets. In a medium bowl, cream together 3/4 cup of shortening and 1/4 cup of margarine. Stir in 2 teaspoons of vanilla. Add the entire contents of the jar, and mix well. Roll dough into 1 inch balls and place them on the prepared cookie sheet. Bake for 20 to 25 minutes, until lightly browned. Cool, and roll in confectioners' sugar.
TANGY COOKIE MIX
1/2 cup Tang Instant Breakfast Drink -- powder
3/4 cup sugar
1 1/2 cups vanilla chips
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Mix flour, baking powder, and soda together. Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in a large mixing bowl; stir to combine.
Add:
1/2 cup softened butter
1 egg slightly beaten
1 tsp. vanilla
Mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375F degrees for 12 to 14 minutes or until tops are very lightly browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely.
TRAIL COOKIE MIX
1/2 cup packed brown sugar
1/2 cup sugar
3/4 cup wheat germ
1/3 cup quick oats
1 cup raisins
1/3 cup packed flaked coconut
1/2 cup chopped pecans
3/4 cup flour mixed with 1 tsp. baking powder
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350º for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2-1/2 dozen.
VERY BERY COBBLER MIX
Stir together the following ingredients, and store them in an airtight jar:
1 cup each flour and sugar
1 tsp. each baking powder, vanilla powder, and cinnamon
Attach the following recipe card with the name of the recipe
To make 8 to 10 servings, preheat oven to 375 degrees. In a large bowl mix together 4 cups of assorted
fresh berries with 1/4 cup each lemon juice and sugar. Pour this mixture into a 13X9 inch baking dish. In a separate bowl combine Cobbler mix with 1 cup of melted sweet butter, and 1 egg. Mix until everything sticks together. Drop by spoonfuls over the top of the berry mixture. Bake for 35-45 minutes. Allow to cool for 15 minutes before serving.
WHITE FRUIT CAKE IN A JAR
***FRUITS***
1 Cup canned pineapple -- chunks
2/3 Cup chopped citron
2/3 Cup shredded lemon -- peel
1/2 Cup chopped candied -- cherries
3/4 Cup chopped dates
1 Cup chopped dried -- apricots
2/3 Cup shredded orange -- peel
1/2 Cup chopped figs
1 Cup white raisins
1/2 Cup shredded coconut
2 Cups chopped walnuts
1/2 Cup flour
***CAKE***
1 Cup sugar
1 Cup shortening
5 eggs
1 Cup flour
1 Teaspoon salt
1 Teaspoon baking powder
1/4 Cup pineapple juice
2 Quarts water to put in -- the pressure cooker
Drain pineapple, saving juice. Dredge fruits and nuts with 1/2 c. flour. Cream shortening and sugar and add eggs, one at a time, beating mixture well after each addition. Sift flour, salt and baking powder and add alternately to the mixture with the pineapple juice. Pour batter into canning jars that have been greased and floured. BE SURE TO USE WIDE MOUTH JARS. Allow steam to flow from vent pipe of pressure cooker for 20 min. Pressurize for 30 min. at 10 lbs. pressure for pints and 60 min. for quarts
When placing jars in cooker, cover LOOSELY with lids, wax paper or foil. Allow space in the jars for some expansion. Tighten lids after jars have been removed from the pressure cooker.
WHITE CHOCOLATE MACADAMIA COOKIE MIX
1 1/4 cups white sugar
1/2 cup chopped macadamia nuts
3 ounces coarsely chopped white chocolate
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Mix together flour, baking soda and baking powder. Set aside. Layer ingredients in order given in a quart sized wide mouth canning jar. Press each layer down firmly in place. Add the flour mixture last. Store in a cool dry place away from a heat source so condensation and clumping does not occur.
Attach these directions to jar:
Empty cookie mix into large mixing bowl. Thoroughly blend mix.
Add
1/2 cup butter, softened
1 egg slightly beaten
1 teaspoon of vanilla
Mix until completely blended. Shape into walnut sized balls and place 2 inches apart on sprayed cookie sheets. Bake at 375F degrees for 12 to 14 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove to racks to finish cooling.
MISCELLENEOUS GIFTS IN A JAR
BATH SACHET
1 cup oatmeal (not instant)
1/2 cup rosemary leaves (or substitute lavender, thyme, lemon verbena...or your favorite herb)
1/4 cup rose petals
Mix the ingredients together and, for each sachet, place a few tablespoons in the center of a six-inch square of lace, cheesecloth or muslin. Note: I've used the muslin tea bags that better kitchen stores carry, or make my own using a *firmly woven* muslin/cheesecloth fabric--you don't want the contents of the bag getting down the drain!! If you're using a square of fabric..bring the Four Corners together and tie in the middle with a washable ribbon, making sure that the mixture is secure in your bath. Tie the bag to hang sachet mixture in a honey pot in the bathroom and refill sachet as necessary. Each bag can be used several times before it needs refilling. Oatmeal is very good for the skin but
by itself is not particularly attractive, which is why I add rose petals. The Rose petals complement the oatmeal and add a little more fragrance to the mix. For a humorous present for friends with a hot tub, sew a large tea bag from cheesecloth or muslin, fill it with a mixture of herbs and oatmeal (keeping
the same proportions as in the recipe) and staple the bag to a string. Write the message "tea for two" on a piece of paper and attach it to the other end of the string. The "tea" bag can be used several times.
EPSOM BATH SALTS
2 cups Epsom salts
1/2 tsp. food coloring if you want it
1/2 to 1 (depending upon your preference) tsp. fragrance oil
1/2 cup dried rose petals crumbled to near powder
Mix all ingredients. Lovely bath salts.
HERBAL BATH SALTS
Materials:
Large pan to mix salts in
Epsom Salts
Sea Salt
Zip-type bags to mix the salts and oils in
Essential oil (not flavoring oils, but "real" essential oil)
Potpourri herbs of choice
Food coloring (optional)
Glycerin (optional)
Pretty bottles (optional)
Ribbon to decorate bottles (optional)
Using approx. 2-to-1 proportions Epsom Salt and sea salt, mix in a big pan. This is your bath salt "base". Measure about 1 cup of the salt mixture into each zippy bag. Place about 4 drops of essential oil into the salt mixture in each bag. Zip the bag closed and mix the salt and oil. Tear potpourri herbs into tiny pieces and add to the bags (We used lemon verbena, rose petals, lavender. I don' t know why we tore them except that they did look nicer all mixed with the salts. And, obviously, we didn't tear the lavender; because it's already tiny! I suppose that larger pieces could clog up your bath drain, too.) Zip the bag closed and mix until you are happy with the proportions. Here is where I stopped adding things ... but others added a drop or two of glycerin to the salts to soften your skin. However, we were told that anyone who might be using the salts with a Jacuzzi should not use glycerin in the mixture
because it would be bad for the Jacuzzi. Others added the food coloring to the salts and they turned out pretty, too. I didn't care for the red colored salts, personally, because the color didn't come out quite pink or red either. The glycerin and the food coloring will also give the salts a "wet look." We were told to keep the salt mixture in the zippy bag and to mix it around once a day for 2 weeks. Then, we could pour it into the decorated bottles!
KITCHEN POTPOURRI
1/4 cup whole cloves
1 cup whole allspice
10 cinnamon sticks, each 3" long, broken into pieces
8 small bay leaves
4 whole nutmegs
3 Tbsp. star anise
2 Tbsp. whole cardamom pods
Combine all the ingredients in a bowl, mixing well. Store indefinitely at room temperature, stirring occasionally. I thought that if you placed this in a nice crystal bowl or some nice, colorful pottery and gave as a hostess gift at a Christmas party, it would be appreciated.
CRYSTALLIZED GINGER
Peel and thinly slice 1 lb. (500 g) fresh gingerroot. Place in a saucepan , add water to cover, and cook gently until tender, about 30 minutes. Drain. Weigh and place in a saucepan with an equal amount of sugar and 3 Tbsp. water. Bring to a boil, stirring often, until the ginger is transparent and the liquid is almost evaporated . Reduce the heat and cook, stirring constantly, until almost dry. Toss in sugar to coat. Store in an airtight jar for up to 3 months. Crystallized ginger tends to be expensive.
CARAMEL POPCORN KIT IN A JAR
You Need:
1 can Sweetened Condensed Milk
1 1/3 cups un-popped Popcorn
1 cup Sugar
1 cup packed Brown Sugar
Set aside can of milk. Layer sugar and brown sugar in a one quart canning jar. Next, place popcorn into a small zip baggie. Seal baggie and place on top of sugar. Place lid on jar, then using clear packaging tape, attach the can of milk to the bottom of jar so they are firmly connected for storage purposes & store in a cool dry place until ready to use.
Attach the following instructions for later use, or for gift giving:
Caramel Popcorn
Remove popcorn from jar and using your preferred method, pop the corn until you have about 12 cups or 3 quarts of popped corn.
Remove un-popped kernels from corn, and set aside.
In a large saucepan, mix sugar from jar with 1/2 cup butter or margarine and
the can of sweetened condensed milk.
Stirring constantly, bring mixture to a boil. Boil for one minute and remove
from heat.
Working quickly, pour mixture over popped corn, coating as much as possible
while pouring, then using a large wooden spoon, mix popped corn and caramel
until all corn is well coated.
Spread onto cookie sheets which have been prepared with non-stick cooking
spray, or eat directly from bowl.
SOUPS IN A JAR
CALICO BEAN SOUP MIX
1/3 cup yellow split peas
1/3 cup green split peas
1/3 cup dried lima beans
1/3 cup dried pinto beans
1/3 cup dry kidney beans
1/3 cup dried great northern beans
1/4 cup dried minced onion
2 teaspoons chicken bouillon granules
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
OTHER SOUP INGREDIENTS
8 cups water
2 carrots, chopped
2 stalks celery, chopped
2 pounds smoked ham hocks
Directions
1. To make Bean Soup Mix: Combine yellow split peas, green split peas, limas, pinto beans, kidney beans, great Northern beans, onion, bouillon granules, cumin and garlic powder. Store in an airtight container until ready to use.
2. To make soup: Bring Bean Soup Mix and water to a rolling boil in a large pot. Cover, remove from heat, and let sit 1 hour.
3. Return pot to heat, stir in carrots and celery. Stir in ham hocks, bring to a boil. Cover, reduce heat and simmer 2 hours, until beans are tender, skimming fat as necessary.
Remove ham hocks from soup. Remove meat from bone, chop and return to soup. Heat through
and serve.
COUNTRY SOUP IN A JAR
1/2 cup barley
1/2 cup dried split peas
1/2 cup uncooked rice
1/2 cup dry lentils
2 tablespoons dried minced onion
2 tablespoons dried parsley
2 teaspoons salt
1/2 teaspoon lemon pepper
2 tablespoons beef bouillon granules
1/2 cup uncooked alphabet pasta
1 cup uncooked twist macaroni
Directions
In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni. Seal and attach a gift card.
The gift card should read:
Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.
FRIENDSHIP SOUP MIX IN A JAR
Ingredients
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons Italian-style seasoning
1/2 cup uncooked long grain rice
1/2 cup uncooked alphabet pasta
2 bay leaves
Directions
1. In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils, onion, Italian-style seasoning, rice, and bay leaves. Place the macaroni in a square of plastic wrap and put in the jar. Seal tightly.
Attach a label to the jar that says:
ADDITIONAL INGREDIENTS:1 pound ground beef, 3 quarts water, 1 can (28 ounce) diced tomatoes-undrained, 1 can (6 ounce) tomato paste, pepper and garlic to taste.
TO PREPARE SOUP:
Remove macaroni from top of jar and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain any excess fat. Add the tomatoes, tomato paste, water, and soup mix. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add the reserved macaroni, cover and simmer 15-20 minutes more or until the macaroni, peas, lentils and barley are tender.
LAYERED PATCHWORK SOUP MIX
Ingredients
1/2 cup barley
1/2 cup dried split peas
1/2 cup uncooked white rice
1/2 cup dry lentils
1 tablespoon dried parsley
1 teaspoon granulated garlic
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon dried sage
Directions
1. In a wide mouth pint jar layer the barley, split peas and lentils.
2. In a small plastic bag combine the parsley flakes, minced garlic, pepper, salt, garlic powder, herb seasoning and sage.
Decorate jar lid and attach seasoning packet with ribbon to jar. Attach a recipe card with the following directions:
Empty jar into a colander, rinse and pick over beans.
Place beans in a large stockpot and cover with 10 cups water.
Stir in 1 chopped medium onion, and the seasoning packet.
4. Bring to a boil. Lower heat, cover and simmer for 1 hour, stirring occasionally. Check after 30 minutes and add additional water if necessary.
LOVE SOUP MIX IN A JAR
Ingredients
18 cubes beef bouillon
1/4 cup dried minced onion
1/2 cup dried split peas
1/2 cup uncooked twist macaroni
1/4 cup barley
1/2 cup dry lentils
1/3 cup long-grain white rice
1 cup uncooked tri-color spiral pasta
Directions
1. Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jars with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar.
2. Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.
3. Attach tag with cooking instructions: In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.
POTATO SOUP MIX
Ingredients
1 3/4 cups instant mashed potato flakes
1 1/2 cups dry milk powder
2 tablespoons chicken bouillon granules
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground turmeric
1 1/2 teaspoons seasoning salt
Directions
1. Combine potato flakes, dry milk, bouillon granules, onion, parsley, pepper, thyme, turmeric and seasoning salt in a bowl and stir to mix. Pour into a 1 quart jar.
2. Attach the following instructions: To serve, place 1/2 cup soup mix in bowl. Stir in 1 cup boiling water until smooth.
TURKEY NOODLE SOUP MIX
Ingredients
1/4 cup red lentils
2 tablespoons dried minced onion
1 1/2 tablespoons chicken bouillon granules
1/2 teaspoon dried dill weed
1/8 teaspoon celery seed
1/8 teaspoon garlic powder
1 bay leaf
1 cup uncooked medium width egg noodles
Directions:
1. In a small (1 pint), glass jar, layer from bottom to top, lentils, minced onion, bouillon, dill, celery seed, garlic powder, bay leaf and noodles. Seal jar.
2. Attach a card with the following instructions: Bring 8 cups water to boil in a large saucepan over high heat. Stir in jar of soup mix. Cover, reduce heat and simmer 15 minutes. Remove and discard bay leaf. Stir in 1 (10 ounce) package frozen mixed vegetables and 2 cups cooked, diced turkey meat. Cook 5 minutes more, or until vegetables and turkey are heated through and tender.
CHRISTMAS SOUP MIX
A great holiday gift!
1/2 cup split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1 cup raw long-grain white rice
In a 1 ½ -pint jar, layer the ingredients in the order listed. Seal the jar tightly. To make soup: In a large soup pot, brown 1 pound of ground beef or 1 pound cubed chicken breast; drain. Add 3 quarts of water, a 28-ounce can of diced tomatoes with their liquid and the soup mix. Bring the mixture to a boil; reduce heat, cover, and simmer about 1 hour.
TRAILBLAZER BEAN SOUP MIX
1 c. pinto beans
1 c. black beans
1 c. kidney beans
1 c. yellow split peas
1 c. black-eyed peas
1 c. lentils
1 c. green split peas
1 c. Great Northern beans
In a pint jar, layer 2 TB. of each legume in order listed, until jar is full. Screw on lid. (May cover lid with a circle of fabric and twine to tie on recipe.)
Attach this recipe:
1 pt. bean soup mix
7 c. water
1 ham hock
1 garlic clove, minced
1 lg. onion, chopped
1 tsp. chili powder
1-2 tsp. salt
1 8-oz can tomato sauce
2 carrots, chopped
1 rib celery, chopped
Place all ingredients in a slow cooker pot. Cover and cook on medium for 7 hours or until beans are tender. (May cook soup in a stock-pot on the stove. Cover and simmer until done.) Remove meat from ham hock and return to soup. Before serving, add 3 T. lemon juice. Top soup with sour cream or grated cheese.
15 BEAN SOUP MIX
1 pound dried black beans
1 pound dried red beans
1 pound dried kidney beans
1 pound dried navy beans
1 pound dried great northern beans
1 pound dried baby lima beans
1 pound dried large lima beans
1 pound dried pinto beans
1 pound dried green split peas
1 pound dried yellow split peas
1 pound dried black-eyed peas
1 pound dried red lentils
1 pound dried green lentils
1 pound dried brown lentils
1 pound dried cranberry beans
Combine beans in a very large bowl. Pour 2 cups into a large Mason-type jar.
Attach recipe card, which says the following:
INGREDIENTS:
2 cups 15 bean soup mix,
1 smoked Ham Hock,
2 cans (14.5 oz)stewed tomatoes,
1 medium onion, ,
2 ribs celery--chopped,
1 clove garlic--minced,
1 bay leaf--minced,
6 cups water,
1/4 cup chopped fresh parsley,
1 tbsp. red wine vinegar,
2 tsp. salt,
1 tsp. ground black pepper,
1 tsp. chili powder,
1 tsp. ground cumin.
INSTRUCTIONS: Cover bean mix with water and soak overnight. Drain beans and
place in a stockpot. Add ham hock, tomatoes, onion, celery, garlic, and bay leaf
and 6 cups water. Bring to a boil over medium-high heat; reduce to
medium-low, cover, and simmer 1 hour. Add remaining ingredients; continue to
simmer 1 hour or until beans are tender. Serve warm.
PASTA SOUP MIX IN A JAR
1/2 Cup Macaroni - small shells, etc.
1/4 Cup Lentils - dry
1/4 Cup Mushrooms - dried, chopped
2 Tbsp. Parmesan Cheese - grated
1 Tbsp. Onion Flakes
1 Tbsp. Chicken Soup Base
1 teas. Parsley
1/2 teas. Oregano
1 Dash Garlic Powder Granules
Mix all ingredients together in a one pint canning jar, and store with tightly sealed lid, until needed. Use the following recipe to make soup, or place recipe on a card and attach to your decorated soup mix jar to give as a gift:
Basic Pasta Soup:
Combine contents of jar with 3 cups water, in a 2 quart saucepan. Bring to a boil, then reduce heat. Cover and simmer 40 minutes or until lentils are tender, stirring occasionally. Makes 4 servings.
HOLIDAY BEAN SOUP MIX IN A JAR
1 Lb. Dried Black Beans
1 Lb. Dried Red Beans
1 Lb. Dried Kidney Beans
1 Lb. Dried Navy Beans
1 Lb. Dried Great Northern Beans
1 Lb. Dried Baby Lima Beans
1 Lb. Dried Large Lima Beans
1 Lb. Dried Pinto Beans
1 Lb. Dried Green Split Peas
1 Lb. Dried Yellow Split Peas
1 Lb. Dried Black-Eye Peas
1 Lb. Lb. Dried Green Lentils
1 Lb. Dried Brown Lentils
Combine beans in a very large bowl. Pour two cups of bean mix into pretty jars ( 16-oz.) jars holds two cups of bean mix. Give with the following recipe for holiday bean soup. You could also layer the beans in the jar for prettier effect. Just put a little of each of the beans in until you fill it to the top.
Attach To Jar:
Holiday Bean Soup
Beans from Jar
1 Smoked Ham Hock
2 Cans ( 14.5 Oz each ) Stewed Tomatoes
1 Medium Onion Chopped
1 Clove Garlic Minced or 1/4 teas. Watkins Liquid Garlic Spice
1 Watkins Bay Leaf
6 Cups Water
1/4 Cup Fresh Parsley
1 Tbsp. Red Wine Vinegar
2 teas. Salt
1 teas. Chili Powder
1 teas. Cumin Seed
Cover beans with water and soak overnight. Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, garlic, bay leaf and 6 cups of water, and remaining ingredients. Bring to a boil over medium-high heat, cover & simmer 1 hour or until beans are tender. Remove bay leaf before serving. Serve warm. Makes 11 cups of soup.
PALOUSE SOUP MIX
This mix makes a nice gift layered in a jar. You can make Palouse Soup or a Minestrone variation with this mix.
2-1/2 cups green split peas (16 oz)
2-1/2 cups lentils (16 oz)
2-1/2 cups pearl barley (16 oz)
2 cups alphabet macaroni or brown rice
1 cup dried onion flakes (2 3/8-oz. pkgs.)
1/2 cups celery flakes (1 3/8-oz. pkg.)
1/2 cup parsley flakes (1 1/4-oz. pkg.)
1 1/2 teaspoons thyme
1 1/2 teaspoons white pepper
Mix all ingredients together. Store in a jar with a tight- fitting lid. Stir before using. Makes 10 cups of mix.
TO COOK:
Combine 1 cup of soup mix with 4 cups of water or seasoned stock in large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2 teaspoon salt if desired.
MINESTRONE VARIATION:
Combine 1 cup of soup mix with a 16-oz. can of stewed tomatoes, 2 to 3 cups water or stock, 1 chopped carrot, 1 to 2 chopped potatoes, and 1/2 teaspoon basil. (Optional: 1 clove minced garlic).
Bring to a boil. Reduce heat to low and cover pan. Simmer 45 to 60 minutes or until peas are tender. Add ½ teaspoon salt, if desired.
SPLIT PEA TORTELLINI SOUP
3 ounces dried cheese-filled tortellini (2/3 cup)
1/4 cup dried tomatoes -- snipped
1/3 cup dried split green peas
1/2 cup dried chopped carrots
1 tablespoon instant chicken bouillon granules
1 tablespoon dried minced onion
1 1/2 teaspoons dried basil -- crushed
1 1/2 teaspoons dried thyme -- crushed
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper
Packaging Directions:
Layer ingredients in a clean 1-pint canning jar in the following order (from bottom to top): Tortellini, dried tomatoes, split peas, carrots, and remaining seasonings. Cover jar and attach gift tag with directions for cooking.
Gift Tag Directions:
Empty jar ingredients into a 3-quart saucepan. Add 5 cups water. Bring mixture to boiling. Reduce heat; cover and simmer 50 minutes or until peas are tender. (Option: Add 1 cup chopped cooked ham or sausage.) Serves 4.
ONION SOUP MIX
3 onion bouillon cubes, crushed
1 beef bouillon cube, crushed
2 tsp. cornstarch
1/3 cup instant onion flakes
2 dashes pepper
Put all ingredients in a small sandwich bag. Seal well and store in cool, dry place.
To use:
Empty package into a pot and gradually stir in 4 cups cold water and 1 Tbsp. butter. Bring to boil, reduce heat and cover. Simmer 20 minutes. Ladle soup into oven proof bowls, sprinkle with croutons or toasted bread. Then add one slice provolone cheese. Briefly put bowls under a broiler to melt cheese. Serve. Makes 4 1-cup servings.
Onion Dip: Mix one package onion soup mix with 2 cups sour cream. Chill before serving.
FRENCH MARKET SOUP IN A JAR
1 pound dried navy beans
1 pound dried pinto beans
1 pound dried great northern beans
1 pound green split peas
1 pound yellow split peas
1 pound dried black-eyed peas
1 pound dried brown lentils
1 pound dried kidney beans
1 pound dried red beans
1 pound dried black beans
1 pound dried baby lima beans
1 pound lentils
1 pound dried baby lima bean
1 pound dried lima beans
1 pound dried soybeans
1 pound pearl barley
1 pound dried red beans
Directions
1. In a very large container, combine all beans. Pour two cups of the bean mixture into pretty jars ( 16-oz.) jars- these jars should hold two cups of bean mix.
2. Attach a card to each jar with the following recipe card:
Preparation Directions
beans from jar
1 smoked ham hock
2 cans ( 14.5 oz each ) stewed tomatoes
1 medium onion chopped
1 clove garlic minced
1 bay leaf
6 cups water
1/4 cup fresh parsley
1 tablespoon red wine vinegar
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon cumin seed
Cover the beans with water and soak overnight. Drain beans and place in a stockpot. Add ham, tomatoes, onion, garlic, bay leaf and 6 cups of water. Bring to a boil over medium-high heat, cover & simmer 1 hour or until beans are tender. Remove bay leaf before serving. Serve warm. Makes 11 cups of soup.
MUSHROOM-BARLEY SOUP MIX
1/2 C dried barley
1/4 C dried mushroom slices
2 T dried onions, minced
1/4 C dried carrot slices
2 T dried parsley flakes
2 T dried dill
2 bay leaves
2 beef bouillon cubes, or 2 tsp. bouillon granules
Combine ingredients in a plastic bag, glass jar, or any tightly sealed container. Store in a dark, cool place.
TO USE: add to 1 quart boiling water and simmer until barley is tender. Remove bay leaves before serving. Serves 4
CREAM OF TOMATO SOUP MIX
3 C dried tomato slices
1/2 C dried milk powder
1 T sugar
1/2 tsp. salt
1/4 tsp. ground cinnamon
Powder tomato slices in a blender or with a pestle. Add remaining ingredients. Store in a plastic bag, glass jar, or any tightly sealed container.
TO USE: add to 1 1/2 quarts boiling water and simmer 10 minutes. Add 1 teaspoon butter or margarine after cooking. Serves 4 to 6.
MINESTRONE
4 beef bouillon cubes, or 4 tsp. bouillon granules
1/2 C dried onion, chopped
1/2 tsp. dried garlic, minced
1/2 C dried navy beans
1/2 tsp. dried oregano
2 bay leaves
6 peppercorns
1 C dried tomatoes, sliced or chopped
1 C dried celery slices
1 C dried carrot slices
2 C dried green beans
2 T dried green pepper
1 tsp. salt
Combine ingredients and store in tightly covered container.
TO USE: add to 4 quarts boiling water and simmer over low heat 2 to 3 hours, until beans are tender. Remove bay leaves and peppercorns before serving. Serves 8 to 10.
CREAM OF MUSHROOM SOUP MIX
1 C dried mushrooms
1/2 tsp. dried onion
1/2 tsp. dried lemon rind, grated
3 T all-purpose flour
1 tsp. salt
1/8 tsp. pepper
1 C dried milk powder
Combine all ingredients and store in a tightly covered container.
TO USE: stir into 1 1/2 quarts boiling water. Cook, stirring constantly until smooth and thickened. Cover and cook over very low heat 20 to 30 minutes. Serves 4.
CHICKEN SOUP WITH BOW NOODLES
approx. 3 1/2 cup Bow Noodles (farfalle)
1/4 cup Mushrooms -- dried, chopped (opt.)
2 Tbsp. Minced Onion -- dried
3 Tbsp. Chicken Bouillon granules -- instant
1 Tbsp. Parsley flakes
1 teaspoon Thyme
6 -7 whole cloves
You can do this two ways. You can layer the bow noodles with the spices in between ( except for whole cloves) . Or you can put the noodles in the jar with the spices tied up in a baggie.
Add these directions to your gift card.
Chicken Soup with Bow Noodles
Bring 8 cups water to boil in a large pot. Add contents of jars EXCEPT whole cloves. Push whole cloves into a small onion and drop into soup. Simmer until noodles are done approx. 8- 12 minutes.
The cloves gives this soup a WONDERFUL flavor!!
TORTILLA SOUP MIX IN A JAR
Ingredients for Jar
1 cup converted long grain rice
2 to 2-1/2 cups crushed tortilla chips
1 (5 oz.) can chicken
Seasonings: Mix the following and place in a thin zipper sandwich bag.
2 T. chicken bouillon granules
2 t. lemonade powder with sugar
1 t. lemon pepper
1 t. dried cilantro leaves
1/2 t. garlic powder
1/2 t. ground cumin
1/2 t. salt27 July, 2001
1/4 cup dried minced onions
Size of jar: Quart
Place ingredients in jar in this order:
1. Place rice in jar first.
2. Place seasoning packet into jar next. Gently flatten bag so it is visible from all sides of jar.
3. Fill jar with tortilla chips.
4. Put lid on jar.
5. Attach can of chicken to top of jar.
Decorate jar.
Attach the following recipe to jar.
Tortilla Soup
Carefully empty tortilla chips from jar into a dish. Set aside. Remove seasoning packet. Set aside. Place rice in large pan. Add 10 cups water and 1 (10 oz.) can diced tomatoes and green chilies and seasonings from packet. Bring to a boil. Lower heat, cover and simmer 20 minutes. Add tortilla chips. Cover and simmer 5 more minutes. Serve immediately. Makes 12 cups soup.
Useful Tips
Most of the following recipes require a quart jar, large or small mouth opening. I find though a large mouth works easier to get the ingredients in.
Besides a quart jar with lids, you will need a large rubber band. A piece of material 8x8 square. Ribbon to decorate. After filling the jars, place the material on the lid and put the rubber band around it to secure it in place. Tie with decorative ribbon and tie the recipe card to the ribbon for the directions on how to bake the ingredients. If you have a printer, print out the tag onto a colorful piece of paper or onto adhesive paper.
When putting in the ingredients, make sure to pack them down tightly. If you have loose ingredients like nuts, M&M, raisins...etc. make sure they are the next ingredients on top of packed brown sugar. If the next layer is to be white sugar or flour, the white sugar or flour will seep through the nuts, M&M...etc some what.
Also when using cocoa, wipe inside of jar before adding another ingredient to keep jar looking nice.
Have fun and give the filled jar to a friend!
BEVARAGES
Beverage recipes would work great in baby food jars dressed the same way as the Mason jar and given as gifts at parties or showers.
Nothing says 'I love you' like the gift of food. And since cookies are just about everyone's favorite treats, what better way to say 'I love you' than with cookies? Well there is a better way, one that will keep on giving and that includes that fresh-from-the-oven cookie aroma (sometimes that's even better than eating the cookies)! We're talking cookie mix in a jar, bag, box, tin, basket, bowl, pan or any cute container your imagination can come up with!
There are different schools of the mix-in-a-jar crowd, the geologic school and the happy mixers. In the geologic school the ingredients are all layered in a clear glass jar separately so that each layer is distinct. This gives the container the look of strata (think of the rocks in the Grand Canyon in Arizona) or 'sand art'. The happy mixers toss everything together so that there is no need to go through the trouble of layering, thus allowing for greater variety in the choice of containers. A recipe from either school can easily be adapted to become a recipe of the other. Keep in mind that if you're going for the layered look, the ingredients need to have different colors and textures. A sugar cookie mix made with white sugar and white flour is not going to give you good strata!
Packing 'em In!
Most of the cookie and brownie varieties of mix-in-a-jar recipes will fit into a 1-quart or 1-liter size wide mouth canning jar, as long as you pack the ingredients in as tightly as possible. One quart equals 4 cups; one liter equals just over 4 cups. Some of the mix-in-a-jar recipes may be a bit confusing, for if you add up all the cups it equals more than the maximum amount of four! This is because the ingredients, if packed down properly in the jar, will loose volume and thus be able to fit. Careful packing is the key. After placing one ingredient in the jar, press it down with a utensil with a fairly wide flat bottom (a long-handled tart tamper works great). Do this after each and every ingredient, especially so after you've added ingredients like brown sugar, flour, oats, nuts, confectioners' sugar, cocoa powder, shredded coconut and dried fruits. Here are few tips for achieving artfully layered strata:
White sugar will seep down into layered items like colored candies, chocolate chips, nuts, etc. It's better to put white sugar below these ingredients.
All-purpose flour and confectioners' sugars also have that seeping problem so place them below the same items as white sugar.
The layers will stand out most if you pack the most contrasting items next to each other.
Fun-Filled Containers!
Why be chained to just putting these great mixes in glass jars when there are so many other options?! One way to get around the problem of finding just the right jar is to use heavy-duty plastic bags. Once you've filled the plastic bags with the mix, there's an endless variety of ways you can fancy 'em up for gift giving.
Place them in a decorative tin or cookie jar.
Place them in a cloth-lined basket
Have your kids paint pictures on lightweight cardboard gift containers (available at craft stores) or use leftover oatmeal containers.
Place them in a beautiful mixing bowl, and if you want to be extra nice, include a good quality wooden spoon.
Make it a whole baking kit! Along with the mix, include a cookie sheet, measuring spoons, cups and timer! Students away at college would sure love to receive this package in the mail!
Steps to Give!
Remember to include a card with the instructions on how to finish the recipe. Hint: many of the recipes call for 1/2 of an egg. How does one measure that? Simply beat the egg and place it in a glass-measuring cup and divide that amount in half. Or you can just use a whole egg. This will just cause the cookies to rise a little higher while baking. It's also a good idea to include the amounts of the dry ingredients you used -- that way, they can make the gift again and again!
Shelve It!
Many people ask about the shelf life of these mixes. If stored in a cool, dry and dark place, your gift can last for up to 6 months, as long as all of the ingredients used to make it were fresh! Make sure your baking powder and baking soda aren't going to expire anytime soon. If the mix contains nuts, they should be used within 3 months.