GIFT RECIPES - MIXES in a JAR
BAR COOKIES
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CHOCOLATE CHIP COOKIES
CAKES, QUICK BREADS & MUFFINS
BAKING TIPS
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CHOCOLATE LINKS
IN the CHIPS! (home)
EM@IL RECIPES
MIXES IN A JAR INSTRUCTIONS
These were a big hit at the First United Methodist of Joshua (Texas)
LORD's ACRE pantry last year and make wonderful gifts. They look like
the sand art jars that were so popular a few years ago, but besides
looking pretty they're very practical and handy too!
Just a few hints for success:
Always sterilyze your jars first
and make sure they are completely dry.
Use wide-mouth quart jars.
Canning jars work fine but if you care to be a little fancier, quart
sized decorative jars can be used.
The first ingredient in the recipe always goes in first, followed by
the rest of the ingredients in order. Make sure each layer is packed
down before adding the next one. Sometimes static electricity will
make cocoa dust stick to the insides of the jar. If this happens, wipe
the sides with a paper towel before adding the next ingredient.
If there should be space left at the top of the jar before putting the
lid on, fill the space with extra nuts or chocolate chips or enough
plastic wrap to keep the ingredients in place when the lid is sealed.
After filling the jar and putting the top on, use pinking shears to
cut a circle of pretty cloth 2 1/2" larger in diameter then the lid.
Hold the cloth in place with a rubber band then tie a ribbon around
the rubber band and attach the recipe.
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CHOCOLATE CHIP COOKIE MIX
1/2 cup sugar
1/2 cup chopped nuts
1 cup chocolate chips
1 cup packed brown sugar
2 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
Sift the flour, baking powder, and salt together in a separate bowl.
Layer the ingredients in the jar in the order given;
The first ingredient goes in first, then the second, third and so on.
Press each layer firmly in place before adding the next ingredient.
RECIPE TO ATTACH TO JAR:
Empty cookie mix into large mixing bowl and stir to combine.
Add 3/4 cup softened butter, 1 beaten egg and 1 tsp. vanilla;
mix until completely blended. Shape heaping teaspoonfuls into
balls and place 2" apart on a lightly greased cookie sheet.
Bake at 350* fpr 13-15 minutes and cool 10 minutes on baking sheet.
Remove to wire racks to cool completely. Makes 3 dozen.
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CHOCOLATE CHIP/CHOCOLATE COVERED RAISIN COOKIE MIX
3/4 cup sugar
1/2 cup packed brown sugar
1 cup Raisinettes (chocolate covered raisins)
1/2 cup Guittard milk chocolate chips
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1 wide mouth quart jar (sterilyzed and dry)
Sift the flour, baking powder, and salt together in a separate bowl.
Layer the ingredients in the jar in the order given; pressing each
layer firmly in place before adding the next ingredient.
RECIPE TO ATTACH TO JAR:
Empty cookie mix into a large mixing bowl and stir to combine.
Add 1/2 cup softened butter or margarine, 1 beaten egg, and
1 tsp. vanilla; mixing until completely blended. Shape heaping
teaspoonfuls of dough into balls and place 2" apart on a lightly
greased cookie sheet. Bake at 375* for 13-15 minutes.
Cool 5 minutes on cookie sheet and remove to wire rack to cool
completely. Makes 2 1/2 dozen cookies.
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CHERRY CHIP COOKIES
CHERRY CHIP COOKIES
3/4 cup sugar
1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 tsp salt
1 cup quick cooking rolled oats (uncooked)
1/2 cup dried cherries
1/2 cup chopped walnuts
6 oz white chocolate chips (semi-sweet choc chips can be subbed)
Place sugar in bottom of a 1 quart jar.
Sift flour, baking powder, baking soda and salt together to make
the second layer.
Add the remaining ingredients in the order given.
If there are any gaps at the top when finished layering, add cherries,
chips or nuts to fill in the space.
Attach these directions:
Cream 1/2 cup butter or margarine in a large bowl, add 1 egg and beat
well. Stir in the contents of jar. Drop by teaspoons onto a lightly
greased cookie sheet.
Bake at 375* 10-12 minutes. Remove to wire rack to cool.
Makes 3 dozen.
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MACADAMIA/CHIP COOKIES
1/3 cup sugar
1/2 cup packed brown sugar
1/3 cup packed flaked coconut
2/3 cup macadamia nuts (chopped)
2/3 cup white chocolate chips (or milk chocolate)
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
Sift the flour, baking soda, and baking powder together in a
separate bowl.
Layer the ingredients in the jar in the order given; pressing each
layer firmly in place before adding the next ingredient.
RECIPE TO ATTACH TO JAR:
Empty cookie mix into a large mixing bowl and stir to combine.
Add 1/2 cup softened butter or margarine, 1 beaten egg, and
1 tsp. vanilla; mix until completely blended. Shape teaspoonfuls
of dough into balls and place 2" apart on a lightly greased cookie
sheet and flatten slightly. Bake at 350* for 10-12 minutes or until
edges are slightly brown. Cool 5 minutes on cookie sheet and remove
to wire rack to cool completely. Makes 2 1/2 dozen cookies.
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PEANUT BUTTER CHOCOLATE CHIPPERS
3/4 cup chopped salted peanuts
3/4 cup packed brown sugar
3/4 cup sugar
3/4 cup semi/sweet chocolate chips
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
Sift the flour, baking soda, and salt together in a
separate bowl.
Layer the ingredients in the jar in the order given; pressing each
layer firmly in place before adding the next ingredient.
RECIPE TO ATTACH TO JAR:
Empty cookie mix into a large mixing bowl and stir to combine.
Add 1/2 cup softened butter or margarine, 1/2 cup creamy peanut butter,
1 beaten egg, and 1 tsp. vanilla; mix until completely blended. Shape
dough into balls and place 2" apart on a lightly greased cookie
sheet. Bake at 350* for 10-13 minutes or until
edges are slightly brown. Cool 5 minutes on cookie sheet and remove
to wire rack to cool completely. Makes 3 dozen cookies.
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FUDGE BROWNIES IN A JAR
2 cups sugar
1 cup chopped pecans
1 cup chocolate chips
1 cup cocoa (not Dutch Processed)
1 cup flour
Layer the ingredients in the order given. The first ingredient goes in
first, then the second, third and so on. Press each in firmly before
adding the next ingredient.
ATTACH THIS RECIPE TO THE JAR:
FUDGE BROWNIES
Preheat oven to 325*. Grease a 9"X13" pan. Cream 1 cup softened
butter in the large bowl of an electric mixer. Add 4 eggs, one at a
time, beating well after each addition. Add the Jar of Brownie Mix
and beat the mixture until it is smooth. Spread in the prepared pan
and bake 40-50 minutes. Cut when completely cooled. This is a very
dense, fudge-like brownie; very rich and very good.
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RICH HOT CHOCOLATE
RICH HOT CHOCOLATE
12 oz. milk chocolate or semi-sweet chocolate chips
1 1/3 cups dry milk powder
2/3 cup sugar
1/3 cup unsweetened cocoa powder
8 candy canes (optional)
Makes two 16 oz. jars
Layer the chocolate chips, milk powder, sugar and cocoa in each of
the jars. Seal with lid. Cover lid with Christmas patterned round
of cloth, securing it with a rubber band. Hide the rubber band with
a wide piece of ribbon tied in a bow.
Secure the following directions with 4 candy canes for stirrers to the
jar:
Place contents of jar in a large saucepan with 1 2/3 cups water.
Heat and stir over medium heat until hot and all the chocolate chips
have melted. Pour into 4 mugs, top with marshmallows or whipped cream
and serve with candy cane for a festive touch.
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