GIFTS IN A JAR COOKED



PUMPKIN SPICE BREAD in a jar COOKED
8 jars Ball (12 oz)
8 new lids - don't use old ones
8 rings okay to use old ones
1 c raisins
2 c unbleached flour
2 tsps baking soda
1/4 tsp baking powder
1/2 tsp salt
2 tsps cloves
2 tsps cinnamon
1 tsp ginger
4 egg whites -- whipped
2 c granulated sugar
1 c margarine -- softened
2 c pumpkin
Preheat oven at 325.
Place a baking sheet onto middle
rack and remove top rack from oven.
Before starting batter, wash jars, lids,
and rings in hot soapy water and let drain,
dry, and cool to room temperature.
Generously prepare inside of jars with
margarine. To prepare batter, combine
raisins, flour, baking soda, baking powder,
salt, cloves, cinnamon, and ginger in a mixing
bowl. In another mixing bowl, combine egg
whites, sugar, margarine, and pumpkin. Divide
batter among 8 jars Carefully wipe rims clean,
then place jars on baking sheet 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 shut. Place jars on a wire rack; they will
seal as they cool. Once jars are cool, decorate
with round pieces of cloth. Unscrew the ring;
the lid should be sealed by now.

BROWNIES IN A JAR Cooked
3 12 oz BALL quilted crystal jelly jars
3 Lids (DO NOT use old lids)
3 Rings (old ones are OK)
Vegetable shortening, to grease jars
1 cup flour
1 cup sugar
1/2 tsp baking soda
1/4 tsp ground cinnamon (optional)
1/3 cup butter or margarine
1/4 cup water
3 TBS unsweetened cocoa powder
1/4 cup buttermilk
1 egg, beaten
1/2 tsp vanilla extract
1/4 cup walnuts, chopped
Sterilize the jars, lids and rings by boiling
them for 15 minutes. Remove the jars from
the water and allow them to air-dry. Leave
the lids and rings in the hot water until you're
ready to use them. Grease the cooled canning
jars with shortening. DO NOT use Pam,
Baker's Secret, butter or margarine.
As the jars are tall and slender, use a pastry
brush to grease them. Preheat oven to 325
Place a cookie sheet onto the middle rack;
remove the top rack. In a small bowl stir
together flour, sugar, baking soda and cinnamon,
if used; set aside. In a medium saucepan
combine the butter or margarine, water and
cocoa powder; heat and stir until butter or
margarine in melted and mixture is well blended.
Remove from heat; stir in flour mixture. Add
buttermilk, egg and vanilla; beat by hand until
smooth. Stir in nuts. Divide the batter among
the three jars (they should be about 1/2 full)
place them onto cookie sheet. Bake for 35-40
minutes or until a cake tester inserted into the
center of each jar comes out clean. Remove the
jars, one at a time from the oven; place a lid on,
then a ring and screw down tightly. Place the jars
onto your counter top to cool. You'll know when
they've sealed, you'll hear a "plinking" sound.
IF you miss it, wait until the jars have cooled
completely then push down on the lids, they
shouldn't move at all. NOTE : *Buttermilk Substitute:
Combine 1 1/2 teaspoons vinegar with enough milk
to equal 1/2 cup; let stand 5 minutes. There's no need
to refrigerate them, they keep well in pantry for 6 months.

ZUCCHINI BREAD in a jar COOKED
4 wide mouth canning jars (1 1/2 pint )
4 new lids - don't use old ones
4 rings okay to use old ones
3 egg whites -- whipped
2 c granulated sugar
1 c margarine -- at room temperature
2 c zucchini -- grated
1 tsp vanilla
3 c unbleached flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsps cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
Preheat oven at 325.

Place a baking sheet onto middle rack
and remove top rack from oven. Before
starting batter, wash jars, lids, and rings
in hot soapy water and let drain, dry, and
cool to room temperature. Generously
prepare inside of jars with margarine.
To prepare batter, combine flour, salt,
baking soda, baking powder, cinnamon,
nutmeg, and cloves. In another mixing bowl,
combine egg whites, sugar, margarine, and
zucchini. Divide batter among 4 jars
(should be slightly less than half full).
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.

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