Posted by sherry on September 12, 2001 at 19:39:49:
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:
BEVERAGES
These 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.
CAFÉ AU LAIT
1/2 cup powdered non-dairy creamer
1/2 cup buttermints, lightly crushed
1/4 cup sifted powdered sugar
2 cups nonfat dry milk powder
2/3 cup instant coffee crystals
Stir together all the dry ingredients and fill the jar.
On a Recipe Card have the following instructions and attach to jar using pretty ribbon or cover lid with material and tie a ribbon and attach instruction card.
Recipe directions:
Place 1/4 cup mix in a mug and add 2/3 cup boiling water. Stir until the mix dissolves and ENJOY!
Makes four servings.
CAFE CAPPUCINO MIX
Place all ingredients into a blender or food processor and mix until finely ground. Store in an air tight
container.
1/2 cup instant coffee granules
3/4 cup sugar
1 cup powdered nondairy creamer
1/2 tsp. dry grated orange rind
On a Recipe Card have the following instructions and attach to jar using pretty ribbon or cover lid with material and tie a ribbon and attach instruction card.
Mix 2 tbs. into 1 cup of boiling water.
CAFE COCO-MINT
Place all ingredients into a blender or food processor and mix until finely ground. Store in an air tight container.
1 1/2 cups powdered nondairy creamer
1 cup sugar
1/2 cup each instant coffee granules, and unsweetened cocoa
a dash of salt
6 crushed starlight mint candies
On a Recipe Card have the following instructions and attach to jar using pretty ribbon or cover lid with material and tie a ribbon and attach instruction card.
Mix 2-3 tbs. into 6oz. boiling water.
CAFE MOCHA
Place all ingredients into a blender or food processor and mix until
finely ground. Store in an air tight container.
1 1/2 cups instant coffee granules
1/4 cup each unsweetened cocoa, and powdered nondairy creamer
6 tbs. powdered sugar
Mix 1-2 tbs. into 3/4 cup boiling water.
CAFE SPICED VIENNESE
Place all ingredients into a blender or food processor and mix until finely ground. Store in an air tight
container.
2/3 cup each instant coffee granules, and sugar
3/4 cup powdered nondairy creamer
1/2 tsp. cinnamon
1/8 tsp. nutmeg
Mix 4 tsp. into 8oz. boiling water.
CAPPACUINO
6 Tablespoons plus 2 teaspoons instant espresso coffee powder
3 Tablespoons plus 1 teaspoon unsweetened cocoa
1-1/4 cups powdered nondairy creamer, plain or Irish cream
1/2 cup plus 2 Tablespoons granulated sugar
2 teaspoons ground cinnamon
In a medium bowl, stir together espresso coffee powder, cocoa,
nondairy creamer, sugar and cinnamon. Store tightly covered.
For the gift label: "For each cup of cappuccino, measure 4
tablespoons mix into a coffee mug and stir in 6 oz. of boiling
water." Makes 2 1/2 cups of mix (enough to 10 servings).
CINNFULLY ORANGE CAFE
Place all ingredients into a blender or food processor and mix until finely ground. Store in an airtight
container.
1/3 cup instant coffee granules
1 1/2 tsp. grated orange peel
1/2 tsp. each vanilla powder, and cinnamon
Mix 1 tbs. into 6 oz. boiling water.
CINN-MOCHA-SATION
Place all ingredients into a blender or food processor and mix until finely ground. Store in an airtight container.
1 cup powdered nondairy creamer
3/4 cup sugar
2/3 cup powdered dry milk
1/2 cup unsweetened cocoa
1/3 cup instant coffee granules
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. each salt, and nutmeg
Mix 1/4 cup into 3/4 cup boiling water.
CRANBERRY ORANGE SPICED CIDER MIX
Stir together the following ingredients, and store them in an airtight jar:
1/2 cup dried cranberries
12 cinnamon sticks (approx. 1 inch long each)
1/2 tsp. whole cloves
2 tbs. whole allspice
1 tsp. dried grated orange peel
On a Recipe Card have the following instructions and attach to jar using pretty ribbon or cover lid with material and tie a ribbon and attach instruction card.
CRANBERRY ORANGE SPICED CIDER MIX
Serves 12-14. In a large saucepan, combine entire contents of cider mix with 2 quarts of apple cider, 1 quart of water, and 1 sliced orange. Heat through, but do not allow boiling. Serve hot with additional orange slices for garnish, and cinnamon sticks to stir.
GOOD NIGHT CAFE
Place all ingredients into a blender or food processor and mix until finely ground. Store in an airtight container.
2/3 cup powdered nondairy creamer
1/3 cup instant coffee granules
1/3 cup sugar
1 tsp. ground cardamom
1/2 tsp. cinnamon
1/8 tsp. Nutmeg
On a Recipe Card have the following instructions and attach to jar using pretty ribbon or cover lid with material and tie a ribbon and attach instruction card.
Mix 1 tbs. into 8oz. boiling water.
GOURMET HOT CHOCOLATE MIX
11 Cups powdered dry milk
1 cup powdered non-dairy creamer
2 1/2 cups powdered sugar
1 pound container of instant chocolate drink mix
Simply mix all the ingredients together and store in an airtight container! Or divide evenly into pint jars for gifts or fundraisers. This recipe makes about 250 servings, and can be cut in half, or doubled to suit your needs.
On a Recipe Card have the following instructions and attach to jar using pretty ribbon or cover lid with material and tie a ribbon and attach instruction card.
For a great cup of hot chocolate, measure out 3 heaping tablespoons of mix into your favorite mug, and add 6-8oz. boiling water!
GOURMET MUG O' CHOCOLATE MIX
11 cups powdered dry milk
1 cup powdered sugar
11 ounces powdered non-dairy creamer
2 pounds instant chocolate drink mix
4 heaping tablespoons unsweetened cocoa
1 small box of instant chocolate pudding mix
Mix and store in an airtight container.
For a great cup of hot chocolate, measure out 3 heaping tablespoons of mix into your favorite mug, and add 6-8oz. boiling water!
HOT CHOCOLATE MIX
2 2/3 cups nonfat dry milk
1 1/2 cups powdered sugar
2/3 cup cocoa
1 16-oz. Jar non-dairy creamer
Dash of salt
1 bag mini-marshmallows
Combine all ingredients. On a Recipe Card have the following instructions and tie around the jar with ribbon or cover lid with material and tie a ribbon and attach instruction card.
Recipe directions:
For each serving add 1 cup of hot water to 1/3 cup of cocoa mix. Makes 28 servings.
HOT COCOA MIX
3 cups powdered dry milk
1/2 cup unsweetened cocoa, the better the quality, and the better the cup of cocoa.
3/4 cup sugar
1 dash of salt
For a great cup of hot chocolate, measure out 3 heaping tablespoons of mix into your favorite mug, and add 6-8oz. boiling water!
HOT WHITE CHOCOLATE
3 cups powdered dry milk
2 tsp. vanilla powder (This is a product used in place of vanilla extract. It is available in most gourmet food store, or bakers' supply shops)
2 Tsp. grated orange zest
2 cups of white chocolate chips
Blend all ingredients in blender only until finely ground! Again, do it in two batches, and don't over mix or it will clump up in the blender.
On a Recipe Card have the following instructions and attach to jar using pretty ribbon or cover lid with material and tie a ribbon and attach instruction card.
Use 3 heaping tablespoons per mug of hot water. This is particularly satisfying with a cinnamon stick as a stirrer.
IRISH FLAVORED COFFEE CREAMER
Place all the ingredients into the blender or food processor, and blend
until finely ground. Store in an airtight container.
1 package butter mints, crushed
2 cups instant chocolate malted milk mix
1/2 cup instant chocolate milk mix
2 cups powdered nondairy creamer
Use as you please to lighten, sweeten, and give your coffee the Delicious flavor of Irish Cream!
MALTED HOT CHOCOLATE
3 1/2 ounces of malted milk powder
5 1/2 ounces of powdered non-dairy creamer
1 pound of powdered dry milk
1 pound of powdered sugar
14 ounces of instant chocolate drink mix
8 ounces of mini marshmallows
For a great cup of malted hot chocolate, measure out 3 heaping tablespoons of mix into your favorite mug, and add 6-8oz. boiling water!
MEXICAN COCOA OLE'
1/3 cup light brown sugar
3/4 tsp. cinnamon
1 1/2 tsp. vanilla powder (See recipe for Hot White Chocolate!)
1/4 cup unsweetened cocoa
2 1/2 cups powdered dry milk
Mix it up and store. When you're ready for a little south of the border, boil 3 cups of water, add the mix, and stir it up. Garnish with cinnamon sticks and a dollop of whipped cream!
MOCHACHINO
Place all ingredients into a blender or food processor and whir until finely ground. Store in an airtight container.
1 cup powdered nondairy creamer
1 cup instant chocolate drink mix
2/3 cup instant coffee granules
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
On a Recipe Card have the following instructions and attach to jar using pretty ribbon or cover lid with material and tie a ribbon and attach instruction card.
For a great cup of Mochachino, measure out 3 heaping tablespoons of mix into your favorite mug, and add 6-8oz. boiling water!
ORANGE MOCHA CAFE
Place all ingredients into a blender or food processor and whir until finely ground. Store in an airtight container.
1/3 cup instant coffee granules
1/2 cup each unsweetened cocoa, and powdered nondairy creamer
2 tsp. dried orange peel
1 tsp. cinnamon
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.
Mix 1 tbs. into 6oz. boiling water.
SUGAR-FREE LOW-FAT COCOA TREAT
3/4 cup unsweetened cocoa
1/2 tsp. salt
1 quart powdered non-fat dry milk
Your favorite sugar substitute equal to 1 1/2 cups sugar
Mix it up and get ready to sit down to a steamy, creamy cup of guilt free cocoa! Just use 2 tablespoons of mix to 6 ounces of hot water, in your favorite mug, of course! Why not garnish with a cinnamon stick, or a sprinkling of cinnamon powder. One mug of this delight contains only 49calories!
SUPER RICH HOT CHOCOLATE MASTER MIX
3 cups nonfat dry powdered dry milk
2 cups semi sweet chocolate chips
Put ingredients in blender, or food processor. (I recommend doing half a batch at one time!) Blend it around only until it is "finely ground". If you mix too long it will clump up in the blender.
Store in an airtight container. Use heaping tablespoons per mug of boiling water.
VARIATIONS:
Cocoa-Mocha - Add 1/2 cup instant coffee to the mix.
Orange-Cinnamon Sip - Add 1 tsp. of grated orange peel and 2 tsp.
Cinnamon
Scotchy's Cup - Decrease chocolate chips by 1 cup, and add 1 cup
butterscotch chips instead!
Peanut Butter Cup - Decrease chocolate chips as above, and add 1 cup
Peanut butter chips.
Minty Hot Chocolate - Decrease chocolate chips as above, and add 1 cup
Mint- chocolate chips.
Rasberry-Coco-Loco - Decrease chocolate chips as above, and add 1 cup
of Raspberry- chocolate chips.
Milk Chocolate Chocolate - Decrease chocolate chips as above, and add
1 cup of Milk Chocolate chips!
Malted Milk Chocolate - Prepare as for Milk Chocolate Chocolate, except
substitute 1/2 cup of malted milk powder for 1/2 cup of powdered milk.
SWISS MOCHA CAFE
Place all ingredients into a blender or food processor and mix until finely
ground. Store in an airtight container.
1/2 cup powdered nondairy creamer
2 tbs. each instant coffee granules, and unsweetened cocoa
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
Mix 2 tbs. into 8oz. boiling water.
TOFFEE CAFE
Place all ingredients into a blender or food processor and blend until finely ground. Store in an air tight container.
2/3 cup instant coffee granules
1 cup each powdered nondairy creamer, and packed dark brown sugar
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
Mix 2-3 tsp. into 6oz. boiling water.
RUSSIAN TEA
Sand Art Jar: Russian Tea Mix
27 oz. Tang
6 oz. Sweetened lemonade mix
1 cup instant tea
1 cup sugar
1/2 tsp. cloves
1/2 tsp. cinnamon
Layer each ingredient in order in a jar. For a fancier effect, slide a butter knife down the side of the jar, in various places, between layers
Attach recipe below, to jar:
Russian Tea:
Mix dry ingredients well and replace into your jar for storage. Add 2 Tbsp. Into coffee cup and add hot water. Stir well
VIENNA CAFE
Place all ingredients into a blender or food processor and blend until finely ground. Store in an air tight container.
1/2 cup instant coffee granules
2/3 cup each sugar, and powdered nondairy creamer
1/2 tsp. cinnamon
Mix 2 tsp. per 1 cup boiling water.
DIPS & DRESSINGS
APPLE ORCHARD BARBECUE SAUCE
1 medium onion, grated or finely chopped
4 C. pressed apple cider (not pasteurized apple juice)
1/2 C. cider vinegar
1/2 C. firmly packed dark brown sugar
1 T. whole mustard seed
1 tsp. celery salt or celery seed
1 T. Worcestershire sauce
1 T. liquid smoke
2 (12 oz.) bottles chili sauce
Hot pepper sauce, to taste (optional)
Bring all ingredients to boil in a large saucepan. Reduce heat and simmer until sauce is thickened and volume is halved. Pour hot sauce into two 1-pint sterilized jars. Seal with 2-piece sterilized lids. Water-bath process for 10 minutes. Remove with tongs. Cool. Decorate with Baster Brush Wrap.
Baster Brush Wrap
1 (12-inch) length 1/4-inch wide
red ribbon
1 small baster brush
Center gingham squares on jar lid. Slip rubber band over fabric, gathering in around the rim of jar. Tightly tie ribbon around jar lid. Tie ribbon streamers in bow around handle of basting brush. Remove rubber bands.
BUTTERMILK RANCH DRESSING &DIP MIX
Stir together the following ingredients, and store them in an airtight jar:
1 1/2 tsp. parsley flakes
1/2 tbs. each chives, pepper, and garlic powder
1/4 tbs. each tarragon and oregano
1 tbs. 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 prepare dressing: Makes 1 cup. Add to 1 tbs. mix 1/2 cup mayonnaise and
1/2 cup buttermilk. Wisk together and chill 1 hour before serving.
To make dip: Makes 2 cups. Add 2 tbs. mix to 1 cup mayonnaise and 1 cup sour
cream. Stir and chill for 4 hours before serving.
CEASAR'S DRESSING MIX
Stir together the following ingredients to make one 1/4 cup serving, and store them in an airtight, pint
sized jar:
1 tsp. dried lemon peel
1/8tsp. garlic powder
1/2 tsp. pepper
1 tsp. oregano
2 tbs. grated Parmesan cheese
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 Caesar’s dressing: Leave contents in the jar. Add to it 1/2 cup olive oil and 1/4 cup freshly
squeezed lemon juice. Shake the jar vigorously!!! Chill in the fridge and serve with a big tossed salad with large croutons. Try some grilled chicken on top!!
CHOCOLATE COVERED RAISIN COOKIE MIX
3/4 cup sugar
1/2 cup packed brown sugar
1 cup chocolate covered raisins
1/2 cup milk chocolate chips
1-3/4 cups flour mixed with 1 tsp. baking powder and 1 tsp. salt
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 heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375º for 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on cookie sheet; remove to wire racks to cool completely.
Yield: 2- /2 dozen.
CHOCOLATE PUDDING MIX
Stir together the following ingredients, and store them in an airtight container:
2 1/2 cups instant dry milk powder
5 cups sugar
3 cups cornstarch
2 1/2 cups unsweetened cocoa
1 tsp. salt
Directions for making 4 servings of Chocolate Pudding: Into a medium saucepan place 2/3 cup Chocolate Pudding Mix, 2 cups milk, 1 tsp. vanilla, and 1 tbs. butter. Cook over low heat, stirring
constantly, until it boils. Cook for 1 minute longer. Chill in fridge until set. Serve with whipped cream!!
CHUNKY CHOCOLATE COOKIE MIX
3/4 cup packed brown sugar
1/2 cup white sugar
1/4 cup unsweetened cocoa powder
1/2 cup chopped
Thoroughly blend mix.
Add 3/4 cup butter or margarine softened at room temp. DO NOT USE DIET MARGARINE
Add 1 egg, slightly beaten, and 1 teaspoon vanilla.
2. Mix until completely blended. The dough is sticky. you will need to finish mixing with your hands.
3. Shape into walnut size balls and place 2 inches apart on parchment lined baking sheets. DO NOT USE WAXED PAPER.
4. Bake at 350° for 11 to 13 minutes . Cool 5 minutes on baking sheet.
Remove to racks to finish cooling. Makes 3 dozen cookies.
COWBOY COOKIE MIX
Ingredients
1 1/3 cups quick cooking oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Directions
1. Layer the ingredients in a 1 quart jar in the order given. Press each layer firmly in place before adding the next one. Include a card with the following instructions:
2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. In a medium bowl, cream together 1/2 cup of butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in the entire contents of the jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on the prepared cookie sheets.
4. Bake for 11 to 13 minute
CRANBERRY HOOTYCREEKS
1/2 cup plus 2 Tbsp. flour
1/2 cup rolled oats
1/2 cup flour mixed with 1/2 tsp.baking soda and 1/2 tsp. salt
1/3 cup plus 1 Tbsp. packed brown sugar
1/3 cup white sugar
1/2 cup dried canberries
1/2 cup pecans
Layer the ingredients in a quart jar in order as listed. Attach recipe below, to jar:
Cranberry Hootycreeks:
In a medium bowl, cream together: 1/2 cup butter or margarine (softened), 1 egg, 1 tsp.vanilla. Add the entire jar of ingredients and mix together by hand until well blended. Drop by heaping spoonfuls onto greased baking sheet. Bake at 350* for 8-10 min.
CRAZY CAKE MIX IN A JAR
2 cups flour
2/3 cup Cocoa Powder
3/4 tsp. Salt
1 1/2 tsp. Baking Powder
1 1/3 cups Sugar
In a large bowl, combine flour, salt, cocoa powder & baking powder. Layer
ingredients in jar in order given in a 1 quart canning jar. It is helpful to
tap jar lightly on a padded surface (towel on counter) as you layer the
ingredients to make all ingredients fit neatly. Use scissors to cut a 9
inch-diameter circle from fabric of your choice. Center fabric circle over
lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover
the rubber band. Attach a card with the following directions:
CRAZY CAKE
3/4 cup Vegetable Oil
2 tsp. Vinegar
1 tsp. Vanilla
2 cups Water
Stir cake ingredients together using a wire whisk or fork, making certain
that all ingredients are completely mixed together. Bake at 350 degrees F
for 35 minutes. Frost as desired or serve sprinkled with powdered sugar,
with fresh fruit on the side
DOUBLE-FUDGE BROWNIE MIX
Dense and fudgy, these are the best brownies in the world.
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. Makes 24
DREAMSICLE COOKIE MIX
Layer in given order
1/2 cup Tang instant breakfast drink powder
3/4 cup white sugar
1 & 1/2 cups vanilla chips
1 & 3/4 cups flour mixed with 1/2 tsp. baking soda
1/2 tsp. baking powder
Attach recipe below, to jar:
Dreamsicle Cookie Mix
Empty cookie mix in a 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 into large walnut size balls, place on greased cookie sheet. Bake at 375* for 12-14 min
FUDGE BROWNIE MIX
Stir together the following ingredients, and store them in an airtight jar:
2 cups sugar
1 cup each flour, unsweetened cocoa, pecans, and chocolate chips
To make a 12X9 inch pan (two dozen) of brownies: preheat oven to 325 degrees. Combine brownie mix with 1 cup of softened butter and 4 whole eggs. Mix well. Spread into a greased pan, and bake for 40 to 50 minutes, or until toothpick inserted into the center comes out clean.
GOURMET REINDEER POOPS
1/2 cup butter
2 cups granulated sugar
1/2 cup milk
2 teaspoons cocoa
1/2 cup peanut butter
3 cups oatmeal -- not instant
1/2 cup chopped nuts -- optional
Mix butter, sugar, milk and cocoa together in a large saucepan. Bring to a boil, stirring constantly; boil for 1 minute. Remove from heat and stir in remaining ingredients. Drop by teaspoon full (larger or smaller as desired) onto wax paper and let harden. They will set up in about 30-60 minutes. These will keep for several days without refrigerating, up to 2 weeks refrigerated and 2-3 months frozen. Pack into ziplock sandwich bags and attach the following note to each bag.
I woke up with such scare when I heard Santa call...
"Now dash away, dash away, dash away all!"
I ran to the lawn and in the snowy white drifts,
those nasty reindeer had left "little gifts".
I got an old shovel and started to scoop,
neat little piles of "Reindeer Poop!"
But to throw them away, seemed such a waste,
so I saved them, thinking-you might like a taste!
As I finished my task, which took quite awhile.
Old Santa, passed by and he sheepishly smiled.
And I heard him exclaim as he was in the sky...
"Well they're not potty trained, but at least they can fly!"
HAWAIIAN COOKIE MIX
1/3 cup sugar
1/2 cup packed brown sugar
1/3 cup packed flaked coconut
2/3 cup chopped macadamia nuts
2/3 cup chopped dates
2 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 1/2 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. Press cookie down slightly with the heel of your hand. Bake at 350º for 11 to 13 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
HERSHEY’S BROWNIES IN A JAR
1 1/2 cups sugar
1/3 cup Dutch-process cocoa powder
1 cup peanut butter chips -- or Premier white chips
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet mini chocolate chips
Layer the ingredients in a 1 quart glass canister or jar in the following order (from bottom to top): sugar, cocoa, peanut butter chips, flour, baking powder, salt and small chocolate chips. Tap jar gently on the counter to settle each layer before adding the next one. Cover.
Attach baking directions to jar.
Baking Directions: Heat oven to 350. Grease and flour an 8 x 8 x 2" baking pan. Combine 1/2 cup melted and cooled butter and 2 slightly beaten eggs in a large bowl. Gently stir in jar contents. Spread in prepared pan. Bake for 35 minutes. Cool in pan. Cut into bars.
HERSHEY’S COOKIES IN A JAR
3/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/3 cup sugar
1 cup semisweet chocolate chips -- or milk chocolate
chips
1/3 cup brown sugar, packed
1 cup quick cooking oats -- or old fashioned oats
1/2 cup peanut butter chips OR Hershey's Premier white chips or semisweet chocolate chips
Stir together the flour, baking powder, baking soda and salt in a small bowl. Layer the ingredients in a 1 quart glass canister or jar in the following order (from bottom to top): granulated sugar, the 1 cup chocolate chips, the brown sugar, flour mixture, oats and peanut butter chips. Tap jar gently on the counter to settle each layer before adding the next one. Cover; attach baking directions to jar.
Baking Directions: Heat oven to 375 degrees. Empty contents of the jar into a large bowl. Add 1/2 cup of softened butter (1 stick), 1 slightly beaten egg and 1 teaspoon vanilla extract. Stir until well mixed. Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are lightly browned. Remove from cookie sheet to wire rack. Cool completely.
KALHUA BROWNIES BAKE IN A JAR
1 c. flour
1 c. sugar
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/3 c. butter
1/4 c. water
3 tbsp. unsweetened cocoa powder
1/4 c. buttermilk
1 egg, beaten
1/2 tsp. vanilla extract
1/4 c. walnuts finely chopped (optional)
2 straight sided pint canning jars greased
In a small bowl stir together flour, sugar, baking soda & cinnamon set aside. In a sauce pan combine butter, cocoa powder & water heat and stir until better is melted & mixture is well blended. Remove from heat stir in flour mixture. Add buttermilk, egg & vanilla beat by hand until smooth. Stir in nuts.
Divide equally among the two jars. Place jars on a cookie sheet. Bake for 35 to 40 minutes in a preheated 325 degree oven. Heat up 2oz of Kalhua liquor. When brownies are done remove one at a time pour 1 oz. of the Kalhua on top and put on lid and ring. Jars will seal as they cool
LEMON POPPY SEED CAKE IN A JAR
2 2/3 cups sugar
2/3 cup shortening
4 eggs
1/2 cup fresh lemon juice
1/4 cup water
3 Tbsp. grated lemon peel
1 tsp. lemon extract
1/2 cup poppy seeds
3 1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1. In large bowl cream sugar and shortening with electric mixer.
2. Add eggs and mix well.
3. Add lemon juice, water, lemon peel, and extract and poppy seeds.
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 in 7 sterilized 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 minutes, 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.
LEMON POPPY CAKE MIX
Stir together the following ingredients, and store them in an airtight jar:
1 1/2 cups sugar
3 cups flour
1 1/2 tsp. baking powder
1/4 cup poppy seeds
1 tbs. grated lemon peel
To make a cake that serves 8: Preheat oven to 350 degrees. Grease and flour an 8 to 9 cups bundt pan. In a large bowl, cream the butter. Next add the eggs, one at a time, stirring well after each addition. Blend in the milk and flavorings. At this point, the mixture will appear to have curdles. Add the cake mix to the bowl and stir for an additional 3 to 4 minutes. Then simply pour the batter into the bundt pan, and bake for 45-55 minutes, until cake tests done with a toothpick in the center. Allow the cake to stand and cool for an hour. Now, combine 1 1/2 cups powdered sugar with 1/2 cup lemon juice, and use to glaze your creation!!!
MAGIC COOKIE BAR MIX IN A JAR
Layer these ingredients in a clean glass container:
1-6 ounce package real chocolate chips
1-3 1/2 ounce bag flaked coconut (1 1/3 cups)
1 cup pecans, coarsely chopped
Place 1 1/2 cups graham cracker crumbs in a plastic "baggie" and insert in jar on top of layered ingredients.
Attach recipe card to container:
Magic Cookie Bars
1/2 cup butter (1 stick, melted)
1-14 ounce can condensed milk
Magic Cookie Bar Mix
Preheat oven to 350 degrees F (325 degrees for glass dish). In a 13”x9” baking pan, melt butter in the oven. Sprinkle cracker crumbs over the butter. Pour the condensed milk evenly over the crumbs. Top evenly with the remaining ingredients; press down firmly. Bake 30 minutes or until lightly browned.
M&M COOKIES MIX IN A JAR
1 1/4 cups white sugar
1 1/4 cups M and M's candies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Directions:
1. Mix together flour, baking soda and baking powder.
2. Layer ingredients in jar in order given in a 1 quart ''wide mouth'' canning jar. Add the flour mixture last. It will be a tight fit when you add the flour mixture so be sure to pack everything down firmly. Add a piece of fabric to the top of the jar and tie with raffia.
Instructions to attach to jar: M & M's Cookies
1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. Add 1/2 cup margarine or butter softened at room temperature. DO NOT USE DIET MARGARINE Mix in 1 egg, slightly beaten, and 1 teaspoon vanilla.
3. Mix until completely blended. You will need to finish mixing with your hands.
4. Shape into balls the size of walnuts and place on a parchment lined cookie sheet 2 inches apart. DO NOT USE WAXED PAPER.
5. Bake at 375° for 12 to 14 minutes until edges are slightly browned. Cool on cookie sheet for about 5 minutes then remove to wire racks to finish cooling. Makes 2 1/2 dozen cookies.