Posted by sherry on September 12, 2001 at 19:37:57:
In Reply to: Looking for dry mix receipes for gifts posted by Denise on December 11, 1999 at 22:14:25:
CREAMY BACON DIP MIX
Stir together the following ingredients, and store them in an airtight jar:
2 tbs. imitation bacon bits
1 tsp. beef bullion granules
1 tbs. onion powder
1/8 tsp. garlic powder (double it if you're adventurous!)
1/2 tsp. parsley
Directions for making 1 cup dip: Add 1 cup of sour cream and stir well. Allow chilling for 1 hour
Before serving.
DILL DIP
Stir together the following ingredients, and store them in an airtight jar:
1 tsp. each dill, Accent, seasoned salt, onion flakes, and parsley.
This amount would work perfectly in a small baby food jar.
Directions for making 1 cup of dip: Add dip mix to 1 cup of sour cream and mix well. Allow chilling for1 hour before serving. Try this one with fresh veggie sticks!! This dip is a hit at weddings and parties with fresh cut vegetables arranged around a bowl of dip on a platter.
FIESTA DIP MIX
Stir together the following ingredients, and store them in an airtight jar:
1/2 cup parsley
1/3 cup each onion flakes and chili powder
1/4 cup each chives, ground cumin, and salt
Recipe Card Should Read
Fiesta Dip
Add 3 tbs. Fiesta Dip Mix to 1 cup each of mayonnaise and sour cream. Stir it up until
well blended, and chill for 4 hours before use. Serve with tortilla chips or
veggie sticks! Makes 3 Cups.
SOUPS AND SEASONINGS
ALMOST HAMBURGER HELPER
2 C nonfat dry milk
1 C corn starch
1/4 C beef bouillon powder
2 Tbsp. onion flakes
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. black pepper
2 Tbsp. dried parsley
1 Tbsp. garlic powder
Mix the ingredients together and store in an airtight container. Use mix as a base for the following dinners.
Chili Mac:
1 LB ground beef, browned and drained
1 c water
1/2 c macaroni noodles (uncooked)
2 cans chopped tomatoes
1 T chili powder
1/2 cup mix
Combine all and simmer 20 minutes or until macaroni is cooked
Stroganoff:
1 LB ground beef, browned and drained
2 c water
1/2 c mix
2 c uncooked egg noodles
1/2 cup sour cream
Combine all except sour cream. Simmer 20 minutes or until noodles
are tender. Stir in sour cream and serve.
Potato Beef Casserole
1 LB ground beef, browned and drained
3/4 c water
6 potatoes, peeled and thinly sliced
1 c frozen mixed veggies
1/2 cup mix
Combine all and simmer, covered, until potatoes are tender, about 30
minutes, stirring occasionally. Remove cover and cook until excess water
is evaporated.
Quick Lasagna:
1 LB ground beef, browned and drained
1/2 c mix
1 onion, chopped
2 c water
16 oz tomato sauce
3 c lasagna noodles, uncooked, broken in bits
1/4 c Parmesan cheese
2 c mozzarella cheese, shredded
Combine all except mozzarella in large skillet. Bring to a boil, let simmer
for 15 minutes or until noodles are cooked. Top with mozzarella. Turn off
heat and let cheese melt.
BAYOU SEASONING MIX
Stir together the following ingredients, and store them in an airtight jar:
2 tbs.+1/2 tsp. paprika
2 tbs. garlic powder
1 tbs. each salts, onion powder, oregano, thyme, cayenne, and black pepper.
CHICKEN NOODLE SOUP MIX
Stir together the following ingredients, and store them in an airtight jar:
1 cup fine dry egg noodles
1 1/2 tbs. chicken flavored bullion granules
1/2 tsp. pepper
1/4 tsp. thyme
1/8 tsp. each celery seed and garlic powder
1 bay leaf
To prepare, add entire contents of jar and 8 cups water to a large pot. Slice in 2 carrots, 1 stalk of celery, and 1/4 cup minced onion. Bring to a boil, then reduce to a simmer. Allow this to simmer for 15 minutes. Remove the bay leaf. Add in 3 cups of cooked diced chicken, or even left over turkey, and heat an additional 5 minutes.
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
Serves 6
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.
DILL LEMON RICE MIX
4 c Long Grain Rice, Uncooked
5 tsp. Dried Grated Lemon Peel
4 tsp. Dill Weed or Dill Seed
2 tsp. Salt
8 tsp. instant Chicken Bouillon
Combine all ingredients in a large bowl and blend well. Put about 1 ½ cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice Mix. Store in a cool, dry places and use within 6 to 8 months. Makes about 4 1/2 cups of mix.
On a Recipe Card have the name of recipe with the following instructions and attach to jar using pretty ribbon or cover lid with material and tie a ribbon and attach instruction card
DILL LEMON RICE: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 Tbsp. butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed. Makes 4 to 6 servings.
FRUITED RICE MIX
4 tsp. Instant Chicken Bouillon
3 c Long-grain White Rice; -uncooked
1 c Dried Apples; crushed
1 tsp. Salt
3 Tbsp. Dried onion; minced
1/3 c Golden Raisins
1 1/2 Tbsp Curry powder
1/3 c Slivered Almonds; toasted
Combine all ingredients, mixing well. Store in airtight container. Yields about 5 cups of rice mix.
To make fruited rice:
In heavy 2 quart sauce pan, combine 1 cup of Fruited rice mix with 2 cups of water and 2 T butter or margarine. Cover tightly. Bring to a boil. Reduce heat to medium-low. Without lifting lid, simmer 30 minutes or until water is absorbed. Yield: about 3 1/2 c. of cooked rice.
HERBED RICE MIX
Stir together the following ingredients, and store them in an airtight jar:
3 lbs. long grain rice
2 cups celery flakes
2/3 cup onion flakes
1/2 cup parsley flakes
2 tbs. chives
1 tbs. tarragon
2 tsp. pepper
9 chicken flavored bullion cubes ,crushed
Directions for making 2 servings of rice: Heat in a saucepan over medium heat 2/3 cup of water and 1
tbs. butter. Add to this 1/4 cup of Herbed Rice Mix once it comes to a boil. Reduce heat to a simmer, cover the pot, and cook for 20 minutes. Allow standing for 5 minutes before serving.
LEMON PEPPER SEASONING MIX
Stir together the following ingredients, and store them in an airtight jar:
1 cup ground black pepper
1/3 cup dried lemon peel
3 tbs. coriander seed
1/4 cup each onion flakes and thyme
To prepare Grilled Lemon Pepper Chicken: Serves 4. Combine 2 tsp. mix with 1/4 cup lemon juice and 1/4 cup olive oil. Use this mixture to marinate 6 chicken cutlets for and hour. Grill about 4 minutes per side, or until done. Try it on fish! A delicious dish!
POTATO SOUP TO GO MIX
Stir together the following ingredients, and store them in an airtight jar:
1 3/4 cups instant potato flakes
1 1/2 cup dried powdered milk
2 tbs. chicken bullion granules
2 tsp. parsley
1 1/2 tsp. dried onion flakes
1 1/2 tsp. seasoned salt
1/4 tsp. paprika
1/4 tsp. thyme
1/8 tsp. turmeric
Combine all ingredients in a large bowl and stir until mixed. Store in a 1 quart, airtight jar.
To make soup: Put 1/2 cup mix into a bowl. Add 1 cup boiling water. Stir and enjoy!!
POULTRY SEASONING MIX
Stir together the following ingredients, and store them in an airtight jar:
2 tbs. parsley
1 tbs. each marjoram, oregano, thyme, and paprika
2 tsp. rosemary (ground)
1 tsp. each salt, ginger, sage, garlic powder, celery salt, and pepper
Sprinkle some on chicken before cooking, use it to enhance the flavor of poultry stuffing’s, or add some to bread crumb before coating chicken parts for frying!
RED BEANS AND RICE MIX SEASONING:
1 Tbsp. dried bell pepper flakes
1 Tbsp. dried minced onion
1/2 tsp. dried minced garlic
2 tsp. seasoned salt
1 bay leaf
1 tsp. sugar
1/4 tsp. cayenne pepper
1/2 tsp. celery seed
1 tsp. ground cumin
1/4 tsp. crushed red pepper
BEANS & RICE:
2 cups dried red beans
1 cup uncooked long grain white rice
TO PREPARE:
2 C red beans
1 ham bone
seasoning mixture
1 C uncooked rice
2 C water
1 tsp. salt
1 Lb. spicy smoked sausage -- sliced
salt and pepper to taste
In a small bowl, combine seasoning ingredients. Place in a small, sealable plastic bag or container.
Fill a pint canning jar with red beans. Fill a sealable plastic bag with rice. Include the recipe for Red Beans and Rice.
On a Recipe Card have the name of recipe with the following instructions and attach to jar using pretty ribbon or cover lid with material and tie a ribbon and attach instruction card
Wash beans. Place in a Dutch oven; cover with water and soak overnight. The following day, add ham bone and seasoning mixture. If necessary, add additional water to cover the beans. Cook,
partially covered, over medium-low heat 3 to 4 hours. About 30 minutes before serving, combine rice, water and salt in a saucepan and bring to a boil. Reduce heat to low. Cover pan and cook 30 minutes without lifting lid. About 20 minutes before serving, add sausage, salt and pepper to beans. Serve over rice.
SHAKE IT AND BAKE IT COATING
1 c All-purpose flour
1 tsp. Paprika
2 tsp. Salt
1/2 tsp. Basil or Oregano, crushed
1 tsp. Pepper
1/2 tsp. Powdered Thyme
1/2 c Cracker crumbs
1/2 tsp. Garlic powder
This mixture is sufficient to coat six pounds of chicken. In a large jar, shake together the flour, salt, pepper, crumbs, paprika, basil, thyme and garlic powder until evenly mixed. Place mixture in a
plastic bag. If using only 3 pounds of chicken, place half of the mixture in a tightly sealed jar and reserved for later use. Moisten the chicken pieces with milk or water. Place chicken pieces, one at a time, in the bag and shake until evenly coated. Bake coated chicken pieces in a greased shallow pan at 350 degrees F for 45 - 60 minutes.
SOUP MIX IN A JAR
Be sure to attach the cooking instructions to the jar.
Ingredients:
1/3 cup beef bouillon granules
1/4 cup dehydrated onion flakes
1/2 cup split peas
1/2 cups ABC, small shell, or ring macaroni (any small shape pasta will do)
1/4 cup barley
1/2 cup lentils
1/3 cup non-instant white rice
tricolor spiral pasta
Directions:
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. 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.
On a Recipe Card have the name of recipe with the following instructions and attach to jar using pretty ribbon or cover lid with material and tie a ribbon and attach instruction card
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.
TURKEY NOODLE SOUP MIX
This is a great way to use leftover turkey.
1 cup uncooked fine egg noodles
1 1/2 Tbsp. chicken-flavored bouillon
1/2 tsp. ground black pepper
1/4 tsp. dried whole thyme
1/8 tsp. celery seeds
1/8 tsp. garlic powder
1 bay leaf
Combine all ingredients in a medium bowl. Store in an airtight container.
On a Recipe Card have the name of recipe with the following instructions and attach to jar using pretty ribbon or cover lid with material and tie a ribbon and attach instruction card
TURKEY NOODLE SOUP
1 package Turkey Noodle Soup Mix
8 cups water
2 carrots, diced
2 stalks celery, diced
1/4 cup minced onion
3 cups cooked diced turkey
Combine the Turkey Noodle Soup Mix and the water in a large stockpot. Add the carrots, celery, and onion and bring to a boil. Cover the soup and reduce the heat to a simmer. Simmer for 15 minutes. Discard the bay leaf. Stir in the turkey and simmer an additional 5 minutes.
BREADS & MUFFINS
Banana Nut Bread in a Jar
2 2/3 cups sugar
2/3 cup shortening
4 eggs
2/3 cup buttermilk
bananas
1 tsp. vanilla
3 1/2 cups flour
1/2 tsp. ginger
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups mashed ripe bananas
2/3 cup chopped nuts
1. In large bowl cream sugar and shortening with electric mixer.
2. Add eggs and mix well.
3. Add buttermilk and vanilla and mix well.
4. Place dry ingredients in a separate large bowl and blend with a whisk.
5. Add creamed ingredients to dry ingredients and mix with whisk and spoon.
6. Gently stir in mashed bananas and nuts.
7. Place 1 cup batter each in 7 well-greased 1-pint wide-mouth canning jars.
Wipe batter from rims.
8. Place jars on a baking sheet. Bake at 325 degrees F for 45 minutes, or
until a toothpick inserted in center comes out clean.
9. Wipe rims. Place hot sterilized seals and rings on hot jars. Keep in
refrigerator for prolonged storage.
BEER BOTTLE PRETZELS
3 1/3 cup whole wheat flour
1 Tbsp. sugar
1 package active dry yeast
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. garlic powder
1 tbsp. dried minced onion
3/4 cup grated parmesan cheese
Stir together flour, sugar, yeast, and salt in a bowl. Stir together oregano, basil, garlic, onion, and cheese in another. Divide ingredients equally among two 16 ounce beer bottles or jars, layering if bottles are clear.
GIFT TAG DIRECTIONS:
Empty jar into a med. mixing bowl. Add 1/2 of a 12 oz can or bottle of beer(3/4 cup). Stir to combine. Knead on lightly floured surface until smooth. Cover and let rest in a warm area until doubled. (About 45 min.) Roll out on lightly floured surface into a 10x6 inch rectangle and cut lengthwise into 6 strips. (Shape if desired or leave as is). Cover and let rise again until nearly doubled; about 30 min. Bake on the top rack of a 400*f oven for about 8 minutes or until lightly golden. Transfer to wire rack to cool.
Bread Machine Mix
2 tsp. salt
1/4 C sugar
2 Tbsp. dry milk
3 1/2 C bread flour
1/2 C wheat flour
Mix salt, sugar, dry milk, and flours. Divide into two ziplock bags
bags and keep in freezer.
To use:
Add the contents of one bag to bread machine in the order
suggested by machine manufacturer along with:
2/3 cup water or milk
1 tablespoon oil, butter or shortening
1 teaspoon bread machine yeast or 1 1/2 teaspoons active dry yeast
BREAKFAST MUFFIN MIX
1 1/2 C all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 C rolled oats
1/2 C brown sugar
3 Tbsp. finely minced candied
lemon peel
1/2 C finely minced dried cherries or apples or apricots
1/3 C chopped almonds or walnuts
Beat 1/4 cup vegetable oil, 1 cup milk or vanilla yogurt, and 1 egg in a mixing bowl until combined. Stir in jar contents, approximately 40 strokes. Spoon into 12 greased or lined muffin cups. Bake at 400 for 20-25 minutes, cool in pan for five minutes and transfer to a wire rack.
Serve warm. Makes 12 muffins.
COLONIAL CORN BREAD MIX
Stir together the following ingredients, and store them in an airtight jar:
2 cups of Bisquick, or any type of complete pancake and waffle mix
1/2 cup cornmeal
1/2 cup sugar
1 tbs. baking powder
To make cornbread for 4-6 people: Preheat oven to 350 degrees. Add entire contents of jar to 2 eggs, 1
cup milk, and 1/2 cup melted butter. Stir ingredients just until blended. Place this in a greased, 8 inch square baking pan, and bake for 30 minutes.
GINGER & SPICE AND EVERYTHING NICE MUFFIN MIX
Stir together the following ingredients, and store them in an airtight jar:
1 3/4 cup flour
2 tbs. sugar
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. ground cloves
1/2 tsp. Salt
On a Recipe Card have the name of recipe with the following instructions and attach to jar using
pretty ribbon or cover lid with material and tie a ribbon and attach instruction card
To make 1 dozen muffins: Preheat oven to 400 degrees. Grease a dozen size muffin tin. In a large
mixing bowl combine contents of jar with 1/4 cup melted butter, 1 egg, 1 tsp. vanilla, and 1 cup of milk. Stir only until ingredients are combined. Fill each muffin cup 2/3 full, and bake for 15 minutes, or until tops are golden brown.
GINGERBREAD IN A JAR
2 cups brown sugar
2/3 cup sugar
2/3 cup shortening
4 eggs
1/2 cup molasses
3 1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. cloves
1. In large bowl cream sugars and shortening with electric mixer.
2. Add eggs and mix well.
3. Add molasses and mix well.
4. Place dry ingredients and spices in a separate large bowl and blend with a whisk.
5. Add creamed ingredients to dry ingredients and mix with whisk and spoon.
6. Place 1 cup batter each in 6 well-greased 1-pint wide-mouth canning jars. Wipe batter from rim.
7. Place jars on a baking sheet. Bake at 325 degrees F for 50 to 55 minutes, or until a toothpick
Inserted in center comes out clean.
8. Wipe rims. Place hot sterilized seals and rings on hot jars. Keep in refrigerator for prolonged storage.
HUSH PUPPY MIX
Stir together the following ingredients, and store them in an airtight jar:
1 1/2 cups cornmeal
3/4 cup flour
3 tbs. onion flakes
1 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
1/4 tsp. pepper
Directions for making Hush Puppies: Place a deep skillet on the stove top and heat 1 1/2" of oil to 350 degrees. Next, Add to the mix 1 1/2 cups buttermilk and 1 beaten egg. Drop this batter by spoonfuls into the hot oil, and fry them up to golden brown! A traditional dish to serve with fish!!
NUTTY PANCAKE MIX
Stir together the following ingredients, and store them in an airtight container:
3 1/2 cups flour
3 cups dried powdered milk
1 cup finely ground nuts (try walnuts, pecans, hazelnuts, or even a mixture!)
2/3 cup baking powder
1/2 cup sugar
1 tbs. salt
To make pancakes:
Place 2 1/2 cups mix with 1 1/4 cups water, 1 egg, and 2 Tbsp. corn oil in a large bowl and stir until moistened through. Grease up your griddle and set it over medium heat. Use about 1/4 cup batter per pancake, and cook on each side until golden brown. This recipe makes about one dozen pancakes.
Pina Colada Bread In A Jar:
1 Can Pineapple -- (20 oz) crushed
1 Cup Margarine -- at room temperature
3 1/2 Cups Brown sugar -- packed
4 Eggs -- whipped
1/2 Cup Rum
3 1/3 Cups Unbleached flour
1 1/2 Teaspoons Baking powder
1 Teaspoon Baking soda
1 Cup Coconut -- shredded
Preheat oven at 325. 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 cooking spray and flour. Drain pineapple for 10 minutes, reserving juice. Puree drained pineapple in a blender. Measure out 1 1/2 cups puree, adding a little juice if necessary to make 1 1/2 cups. Set puree aside. Discard remaining juice. In a mixing bowl, combine applesauce, half brown sugar until light and fluffy. Beat in eggs and pineapple puree. Set aside. In another mixing bowl, combine flour, baking powder, and baking soda. Gradually, add to pineapple mixture in thirds, beating well with each addition. Stir in coconut. 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 ring back on. Decorate as desired.
PIZZA DOUGH MIX
2 3/4 cups bread flour
1 package (1 Tbsp.) active dry yeast
2 tsp. Salt
In a medium bowl, combine all the ingredients. Place the mix in an airtight
container.
On a Recipe Card have the name of recipe with the following instructions and attach to jar using pretty ribbon or cover lid with material and tie a ribbon and attach instruction card
Pizza
Makes 2 12-inch pizzas
1 package Pizza Dough Mix
2 Tbsp. olive oil
1 cup warm water
1 cup tomato sauce
1/2 cup grated mozzarella cheese
1/3 cup freshly grated Parmesan
1 tsp. crushed oregano
Place the Pizza Dough Mix in a large bowl & add the oil and water. Beat with a
wooden spoon or dough hooks until mixture forms a ball. Turn out onto a floured board and knead for 5 minutes. Transfer to a greased bowl and let the dough rise for 90 minutes. Divide the dough in half and pat into two 12-inch circles. For thin crust, fill and bake the pizzas now. For thicker crust, let pizzas rise 30 to 45 minutes. Top the pizza dough with tomato sauce, cheeses of your choice, crushed oregano, and olive oil drizzled over the pizzas. Preheat the oven and bake at 425 degrees F for 20 to 25 minutes. Let stand 5 minutes.
STUFFING MIX
Stir together the following ingredients, and store them in an airtight container:
3 1/2 cups unseasoned bread cubes
3 tbs. celery flakes
1 tbsp. parsley flakes
2 tsp. onion flakes
2 tsp. chicken flavored bullion granules
1/4 tsp. poultry seasoning
1/4 tsp. ground sage
Directions: Bring 1 cup of water and 2 tbs. butter to a boil in a medium saucepan. Add Stuffing Mix and stir to moisten. Cover the pot and remove it from the heat, allowing it to stand for 5 minutes. Enjoy!
LAYERED SNACK MIX
Layer snacks into a wide mouth quart canning jar. Select 4 or 5 different salty type small snacks of different colors. Put in even amounts of each kind. As an example, layer in this order.
Sunflower seeds
Salted peanuts
Fish crackers
Small pretzel nuggets or twists
ZUCCHINI BREAD IN A JAR
2 cups sugar
1 cup oil
3 eggs
2/3 cup water
1 tsp. vanilla
3 1/4 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 Tbsp. cinnamon
3 cups grated zucchini
1 cup chopped nuts
1. In large bowl cream sugar and oil with electric mixer.
2. Add eggs and mix well.
3. Add water and vanilla and mix well.
4. Place dry ingredients in a separate large bowl and blend with a whisk.
5. Add creamed ingredients to dry ingredients and mix with whisk and spoon.
6. Place 1 cup batter each into 6 well-greased 1-pint wide-mouth canning
jars. Wipe batter from rim.
7. Place jars on a baking sheet. Bake at 325 degrees F for 55 to 60 minutes, or until a toothpick inserted in center comes out clean.
8. Wipe rims. Place hot sterilized seals and rings on hot jars. Keep in refrigerator for prolonged storage.
DESSERTS
APPLE SPICE CAKE MIX
Stir together the following ingredients, and store them in an airtight jar:
3 cups flour
1 1/2 cups sugar
1 1/2 tsp. each baking soda and cinnamon
1 tsp. vanilla powder
1/4 tsp. nutmeg
1 cup chopped walnuts
1/2 cup raisins
To make a cake serving 8 to 10 people: Preheat oven to 350 degrees. Grease and flour an 8 cup bundt
pan. Combine mix with 1 1/2 cups oil, 3 eggs, and 3 cups chopped apples. Mix until well blended. Pour batter into the bundt pan, and bake for 1 hour and 10 minutes. Allow cooling before removing from pan.
BLARNEY STONES COOKIE MIX IN A JAR
1 cup sugar
3/4 cup golden raisins
1 1/2 cups peanuts; salted
1 3/4 cups flour; * mixed together
1 teaspoon baking soda; * mixed together
1 teaspoon allspice; * mixed together
Mix flour with baking soda and allspice.
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
Blarney Stones Cookies
Makes 3 1/2 dozen cookies Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 3/4 cup butter ; not diet, very soft, 2 eggs, slightly beaten, 1 1/2 tsp. vanilla (opt.) Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets. Bake at 375 degrees F for 9 to 11 minutes until edges are lightly browned. Cool 5 minutes on baking sheet.
CHOCOLATE BROWNIES
1 cup all-purpose flour
1/2 tsp. Baking powder
1/4 tsp. Salt
1 1/2 cups vanilla-flavored sugar*
1/4 cup unsweetened cocoa powder
6 oz. Semi-sweet chocolate pieces
1/2 cup nuts, raisins, coconuts or
mini-marshmallows
Recipe directions: Combine 1/2 cup of butter, melted and cooled with two lightly beaten eggs in large bowl. Gently stir in jar contents. Spread in a greased and floured 8 inch baking pan. Bake at 350 for 35 minutes. Cool in the pan, then cut into bars. Makes 16 brownies.
*Fill a quart jar with sugar. Split a vanilla bean lengthwise and insert both halves into the sugar.
Secure the lid and store for 2-3 weeks before using.
BUTTERSCOTCH BLONDIE MIX
Layer ingredients in order in a 1 quart mason jar. Press each layer lightly in place before adding next
ingredient to the jar.
1/2 cup flaked coconut
3/4 cup chopped pecans
2 cups packed brown sugar
2 cups of flour mixed with 1 1/2 tsp. baking powder, and 1/4 tsp. salt
Directions:
Butterscotch Brownies
Makes 2 dozen brownies. Preheat oven to 375 degrees. Empty contents of jar into a large mixing bowl add 3/4 cup of butter, melted and cooled with two lightly beaten eggs and 2 tsp. vanilla mix thoroughly. Spread the batter into a greased and floured 9X13 inch pan, and bake for 25 minutes. Cool for at least 15 minutes before cutting into 1 1/2 inch squares.
BUTTERSCOTCH PUDDING MIX
Stir together the following ingredients, and store them in an airtight container:
2 cups dry powdered milk
5 cups brown sugar
3 cups cornstarch
1/2 tsp. salt
To make pudding: Place 1/2 cup of the mix into a pan with 2 cups cold milk and 3 tbs. butter. Cook over low heat until a boil. Continue cooking for one minute longer. Chill in the fridge and serve with whipped cream!!!
CAKE IN A JAR
You can use any cake or quick-bread recipe for this.
Ingredients:
Your favorite cake or quick bread mix
8 straight-sided wide-mouth canning jars
8 ring and lids for jars
Directions:
In pint size, straight-sided wide-mouth jars, put 1 cup of batter in each greased jar. Make sure to keep the rims of the jars clean. Put in preheated oven 350 degrees F (175 degrees C). Place jars on a cookie sheet to keep from tipping over while baking. Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. While they are baking, have your jar lids boiling in a pan of water. When the cake is done, take one jar out at a time (caution!! use HEAVY oven mitts!!) and add the hot lid and screw on your jar ring, and let set and cool. It will seal as it cools. 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. After it cools it will pull away from the jar and when you are ready to eat, open and pop out the cake and enjoy!! Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold.
CAKE IN A COFFEE MUG
( read all instructions before starting) (makes 8)
1 cake mix any flavor
1 ( 4 serving size) instant pudding mix ( not sugar free), any flavor
Place dry cake mix and dry puddings mix into a large bowl and blend well with a whisk. This will be about 4 1/2 cups dry mix and will make 8-9 coffee cup cake mixes. Place 1/2 cup dry mix into a sandwich bag. Place mix into a corner of the bag and tie it there with a twist tie. Continue making packets until all your dry mix is used. Flavor suggestions: Lemon cake mix- lemon pudding /Yellow cake mix- vanilla pudding/ Devils food cake mix- chocolate pudding /Pineapple cake mix- coconut pudding /Butterscotch cake mix- butterscotch pudding. Select a large coffee cup. Check it to be sure it holds 1 1/2 cups of water. That way you will be sure you have bought the size the recipe calls for can't have any metallic paint on it because it will be used in the microwave. Places like WalMart and craft stores sell plain cups.
Glaze mix:
1/3 cup powdered sugar
1 1/2 tsp. dry flavoring ( such as powdered lemonade mix, powdered orange breakfast drink mix, cocoa powder)
Vanilla powder sold by coffee flavorings (or use French Vanilla CoffeeMate)
Select the flavoring appropriate to the cake you are making:
Example:
For the pineapple coconut cake include flaked coconut in a separate bag with instructions to sprinkle it over the frosted cake. Place the glaze mix ingredients into a sandwich bag and tie into corner of bag. Label this bag "glaze mix" and attach it to the other bag with a twist tie. Place one baggie cake mix and one baggie glaze mix in each coffee cup. Now attach the following baking instructions to each coffee cup. Bake a cake in a coffee mug!
Instructions:
Generously spray inside of coffee cup with cooking spray. Empty contents of large packet into cup. Add 1 egg white, 1 tbsp. oil, and 1 tbsp. water to dry mix. Mix 15 seconds, carefully mixing in all the dry mix. Microwave on full power 2 minutes.( you may not get satisfactory results in a low wattage small microwave). While cake is cooking, place ingredients from "Glaze Mix" into a very small container and add 1 1/2 tsp. water. Mix well. When cake is done, pour glaze over cake in cup. Enjoy while warm.
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 ½ 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.
CANDIED TEASPOONS
This isn’t a jar recipe, but I thought it was cute, nonetheless.
*34 pieces fruit flavored hard candies (Lifesavers) crushed
*2 tablespoons light corn syrup
*Heavyweight plastic spoons (clear, gold, silver or you can also use stainless or silverplated spoons that you get at thrifty stores or garage sales.)
Instructions
Line a jellyroll pan/cookie sheet with waxed paper, spray with cooking spray.
In a small heavy saucepan, combine crushed candies and corn syrup over low heat, stirring frequently until candies melt. When candies have melted spoon candy into the bowl of each spoon. Place spoons onto the prepared pan. Allow the spoons to rest on the side of the pan so the spoons stay level. You may sprinkle colored sugar on the tips of the spoons after they have cooled slightly and before they set. Allow the candy to harden.
When the candy has cooled and "set up", you can wrap them in pretty colored cellophane and tie with a bow.
Additional Comments
Makes about 24 spoons. Butter-rum, butterscotch flavored is really good stirred into coffee. For tea drinkers, lemon, lime, and orange are particularly good but any fruit flavor would do.
CARAMEL NUT CAKE IN A JAR
2 cups brown sugar
2/3 cup sugar
1 cup (2 sticks) butter
4 eggs
2/3 cup milk
1 Tbsp. vanilla
3 1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 cup chopped nuts
1. In large bowl cream sugars and butter with electric mixer.
2. Add eggs and mix well.
3. Add milk and vanilla and mix well.
4. Place dry ingredients and spices in a separate large bowl and blend with a whisk.
5. Add creamed ingredients to dry ingredients and mix with whisk and spoon.
6. Gently stir in nuts.
7. Place 1 cup batter each into 6 well-greased 1-pint wide-mouth canning jars. Wipe batter from rim.
8. Place jars on a baking sheet. Bake at 325 degrees F for 50 minutes, or until a toothpick inserted in center comes out clean.
9. Wipe rims. Place hot sterilized seals and rings on hot jars. Keep in
refrigerator for prolonged storage.
CARROT CAKE MIX
Stir together the following ingredients, and store them in an airtight jar:
2 cups sugar
3 cups flour
2 tsp. each vanilla powder and baking soda
1/4 tsp. nutmeg
1/2 cup chopped pecans
1 tbs. cinnamon
To make one 13X9 inch cake: preheat oven to 350 degrees. Grease and flour pan. Combine mix with 1 1/2 cups oil, 3 eggs, 3 cups grated carrot, and one 8oz. can of crushed pineapple. Blend until smooth. Bake for 40 to 50 minutes. When cake is cooled, dust with powdered sugar.
CELEBRATION COOKIE MIX IN A JAR
Serves: 48
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 "M&M's"® Chocolate Mini Baking Bits, divided
1/2 cup raisins
3/4 cup firmly packed light brown sugar
1-1/4 C uncooked quick oats
In medium bowl combine flour, baking soda, salt, and cinnamon. In 1-quart clear glass jar with tight-fitting resealable lid, layer flour mixture, walnuts, 1/2 cup "M&M's" Chocolate Mini Baking Bits, raisins, brown sugar, remaining 1/2 cup "M&M's” Chocolate Mini Baking Bits, and oats. Seal jar; wrap decoratively.
Give as a gift with the following instructions:
Preheat oven to 350° F. Lightly grease cookie sheets; set aside. In large bowl beat 3/4 cup (1 1/2 sticks, 169g) butter, 1 large egg, and 3/4 teaspoon vanilla extract until well blended. Stir in contents of jar until well blended. Roll into 1-inch balls and place about 2 inches apart on prepared cookie sheets. Bake 12 to 15 minutes. Cool 2 minutes on cookie sheets; cool completely on wire racks. Store in tightly covered container. Makes 4 dozen cookies.
CHEWY COCONUT-ALMOND COOKIES IN A JAR
1 C. shredded coconut
1/2 C. sliced almonds, toasted and cooled completely
1/2 C. packed dark brown sugar
1 C. buttermilk biscuit and baking mix
1/2 C. packed light brown sugar
1 C. buttermilk biscuit and baking mix
NOTE: To toast almonds, place them on a microwave-safe plate and microwave on high for 1 to 4 minutes, stirring every minute. Timing is determined by wattage of your microwave.
In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed (yes, there are two layers of biscuit and baking mix). If there is any space left after adding the last ingredient, add more baking chips or nuts to fill the jar. Place lid on top.
Instructions to place on gift card attached to jar:
Empty contents of jar into medium bowl. Stir in 1 stick butter or margarine, melted, 1 large egg and 1 teaspoon vanilla extract until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375ºF for 10 to 12 minutes or until cookies are light golden brown. Makes 2 1/2 dozen cookies.
CHOCOLATE APPLESAUCE
1 Cup Margarine -- softened
3 Cups Granulated sugar
4 Eggs -- whipped
1 Tablespoon Vanilla
1 Teaspoon Almond extract
2 Cups Applesauce -- at room temperature
3 Cups Unbleached flour
3/4 Cup Cocoa powder -- sifted
1 Teaspoon Baking soda
1/2 Teaspoon Baking powder
1/8 Teaspoon 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, eggs, 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 ring back on. Decorate as desired.
CHOCOLATE CHIP 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 cup flour blended with 1/2 tsp. each baking powder and baking soda
1 1/4 cup rolled oats
1 crushed chocolate candy bar (5.5oz.)
1/2 cup sugar blended with 1/2 cup brown sugar
1/2 cup chopped nuts (Your favorites!)
1/2 cup chocolate chips
Directions to make 3 dozen cookies: Set oven to 375 degrees and grease a large cookie sheet. Spoon
chocolate chips and chopped nuts into a small bowl and set it aside. Next, spoon the sugar mixture into a bowl and cream together with 1/2 cup soft butter. Add to this 1 beaten egg and 1/2 tsp. vanilla. Mix in the remaining ingredients and stir well. Lastly, add in the chocolate chips and the nuts. Roll the dough into walnut sized balls and place them onto the cookie sheet. Bake for 8-10minutes!