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Showing posts with label Gifts In A Jar. Show all posts
Showing posts with label Gifts In A Jar. Show all posts

Wednesday, December 9, 2009

Oatmeal Raisin Spice Cookies in a Jar

                           
Makes about 36

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

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. Find more recipes here

Instructions to attach to jar:

Oatmeal Raisin Spice Cookies

1. Empty jar of cookie mix into large mixing
bowl. Use your hands to thoroughly blend mix.

2. Add: 3/4 cup butter or margarine softened at room temp. Stir in one egg, slightly beaten. Add in 1 teaspoon of vanilla.

3. Mix until completely blended. You may need to finish mixing with your hands.

4. Shape into balls the size of walnuts. Place on a parchment-lined cookie sheet 2 inches apart. DO NOT USE WAXED PAPER.

5. Bake at 350 degrees F (175 degrees C) 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.








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Thursday, October 2, 2008

APPLE PIE IN A JAR



APPLE PIE IN A JAR

INGREDIENTS (Nutrition)
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
7 quarts peeled, cored and sliced apples

DIRECTIONS
Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples.
Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.
Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars.
Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year

CHRISTMAS COOKIES IN A JAR

Cookies in a Jar


Cookies in a jar make a nice, home made holiday gift. You might also make some up in case you need a quick cookie gift.

Basic cooking instructions.
You need to include these with all jars.

Empty cookies in a jar mix into a medium bowl. Stir in one stick of melted butter or margarine, one large egg, and one teaspoon vanilla until well combined.
Shape into one inch balls. Place on greased baking sheets.
Bake at 375 degrees for 10 to 12 minutes or until cookies are a light golden brown.
Makes about 30 cookies.
Take the ingredients listed below and layer them in a one quart mason jar (see the picture above). Most people put the “special” ingredients in first so they are most visible. If there is space available at the top after all ingredients have been used you can add some more of what makes the recipe special at the top. After the lid is placed on the jar you can cover it with an eight inch fabric circle secured with a ribbon or rubber band. Instructions can be put in the jar or done up as a card that you attach to the ribbon.

For each jar you will need the following basic ingredients.

1 cup biscuit baking mix
½ cup light brown sugar
1 cup biscuit baking mix
½ cup dark brown sugar
Add the items listed below to this basic mix to create different kinds of cookies.

HAZELNUT COOKIES

1 cup chopped hazelnuts toasted and cooled completely.

WHITE CHOCOLATE-MACADAMIA NUT COOKIES

½ cup chopped Macadamia nuts
½ cup white chocolate chips

BUTTERSCOTCH-OATMEAL COOKIES

½ cup butterscotch chips
1 cup old fashioned oats

OATMEAL RAISIN COOKIES

1/3 cup raisins
1/3 cup chopped walnuts
1 cup old fashioned oats

CRANBERRY COOKIES

2/3 cups sweetened dried cranberries
½ cup chopped pecans

CHOCOLATE LOVER'S COOKIES

1/3 cup milk chocolate chips
1/3 cup dark chocolate chips
1/3 cup white chocolate chips

CRUNCHY TOFFEE COOKIES

2/3 cups toffee chips
½ cup chopped pecans

CHOCLATE COVERED RAISIN COOKIES

½ cup old fashioned oats
2/3 cups chocolate covered raisins

CHUNKY CHOCOLATE COOKIES

1 cup semisweet chocolate chunks
½ cup sliced almonds

M & M CHOCOLATE COOKIES

1 cup chocolate M&Ms

You get the idea. About one to one and a half cups of "special" ingredients for each batch. Make up your own!

Butterfinger Cookie Mix in a Jar


Butterfinger Cookie Mix in a Jar

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 teaspoon powdered vanilla
1 teaspoon baking soda

Combine all ingredients in a bowl, making sure there are no lumps in the brown sugar. Store in an airtight container.

If giving as a gift, attaching the following instructions:

Butterfinger Cookies

1 cup unsalted butter
1 large egg
1 cup Butterfinger bar, broken into pieces
Contents of jar or tin

Preheat oven to 350 degrees F.

Beat butter until smooth with electric mixer. Add egg, and beat until combined. Add Butterfinger pieces, contents of the jar or tin, and blend on low.

Form cookies into 1 1/2-inch balls and place 2 inches apart on an ungreased cookie sheet.

Bake for 10 to 12 minutes until edges are golden. Remove from oven; let rest 2 minutes, then transfer to a wire rack to cool.

Makes 3 dozen cookies.

Almond Joy Brownie Mix or Cupcake in Jar


Almond Joy Brownies Mix in a Jar

2 1/4 cups granulated sugar
1/2 cup cocoa powder (wipe jar after this layer)
1 1/4 cups flaked coconut, sprinkled with 1 teaspoon
almond extract and tossed to blend
3/4 cup coarsely chopped whole almonds
1 1/4 cups flour mixed with 1 teaspoon baking powder
and 1 teaspoon salt

Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach the following instructions on a gift tag:

Almond Joy Brownies or Cup Cakes

Makes 2 dozen
Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix.

Add:

3/4 cup (1 1/2 sticks) butter or margarine (not diet), melted
4 eggs, slightly beaten

Mix until completely blended. Spread batter in a sprayed 9 x 13-inch baking pan. Bake at 350 degrees F for 30 minutes.

Cool completely in pan, then cut into 2-inch squares.

Butterscotch Oatmeal Cookies In A Jar


Butterscotch Oatmeal Cookies

1/2 cup butterscotch chips
1/2 cup packed dark brown sugar
1 cup old-fashioned oats
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

Instructions for layering ingredients:

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed. If there is any space left after adding the last ingredient, add more baking chips, dried fruits or nuts to fill the jar

Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with a rubber band, then ribbon or raffia. Decorate as desired.

Note: When measuring brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.

Make a gift card to attach as follows: "Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 egg, and 1 teaspoon vanilla until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees for 10 to 12 minutes or until cookies are light golden brown.
Makes 2-1/2 dozen cookies

Substitute almond extract for vanilla in cookies containing almonds.

"To make cookies as bars: Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 large egg, and 1 teaspoon vanilla until well combined. Press into an 8x8-inch baking pan coated with cooking spray. Bake at 350 degrees for 20 to 24 minutes or until bars are light golden brown and center is almost set

Double-Fudge Brownie Mix in a Jar


Double-Fudge Brownie Mix in a Jar

2 cups granulated 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

Makes 24

1 cup butter or margarine, softened
4 eggs
1 package Double-Fudge Brownie Mix

Preheat the oven to 325 degrees F. Grease a 12 x 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 and continue to beat the mixture until it is smooth.

Spread the mixture into the greased pan, and bake for 40 to 50 minutes.

CHRISTMAS JAM


12 jams of Christmas part 1

Make several batches of jam in 4 oz jars and give as a collection of 12 jams for people on your Christmas list-

1 CERTO® Strawberry Jam
Prep Time: 45 min
Total Time: 45 min
Makes: Makes about 8 (1-cup) jars.
4 cups prepared fruit (buy about 2 qt. fully ripe strawberries)
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot.
ADD sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)


2 Framboise Raspberry Jam
Recipe By:
Serving Size: 4 Preparation Time :0:00
Categories: Desserts
Amount Measure Ingredient __ Preparation Method
________ ____________ ____________ _________ _________ __
ingredients:
4 1/2 cups fresh raspberries
3 cups sugar
1/4 cup framboise
Servings: makes 4 _ 1/2 pint jars Notes: The combination of the delicacy of fresh raspberries and the mellow framboise (raspberry brandy) makes a remarkable jam. Use both as a spread and as a dessert garnish.
DIRECTIONS: Place all ingredients in heavy saucepan over medium heat. Bring to a boil, stirring occasionally. When mixture comes to a boil, raise heat to high and cook, stirring constantly, for about 20 minutes. As mixture begins to thicken, watch carefully to prevent sticking. When mixture has reached a jam like consistency, immediately remove from heat. Pour into hot sterilized jars and vacuum seal (hot water bath method, or can be refrigerated up to 6
weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1_55584_038_ 8 From: Sallie Austin


3 CERTO® Black Raspberry Jam
Prep Time: 45 min
Total Time: 45 min
Makes: Makes about 8 (1-cup) jars
3-1/2 cups prepared fruit (buy about 2-1/2 qt. fully ripe black raspberries)
1/4 cup lemon juice
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
CRUSH black raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 3-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.
ADD sugar; stir. Add butter to reducing foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) This is my #1 very favorite jam! CJ

4 CERTO® Blueberry Jam Prep Time: 45 min
Total Time: 45 min
Makes: Makes about 9 (1-cup) jars.
4-1/2 cups prepared fruit (buy about 4 pt. fully ripe blueberries)
2 Tbsp. fresh lemon juice
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
2 pouches CERTO Fruit Pectin
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
STEM and crush blueberries thoroughly, one layer at a time. Measure exactly 4-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.
STIR sugar into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)


5 CERTO® Peach Jam
Prep Time: 45 min
Total Time: 45 min
Makes: Makes about 8 (1-cup) jars.
4 cups prepared fruit (buy about 3 lb. fully ripe peaches)
1/4 cup fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PEEL and pit peaches. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.
ADD sugar; stir. Add butter to reducing foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)


6 CERTO® Raspberry-Peach Melba Jam
Prep Time: 45 min
Total Time: 45 min
Makes: Makes about 8 (1-cup) jars.
3 cups peeled, pitted and crushed peaches about 3 lb. fully ripe peaches
3 tablespoons fresh lemon juice
7-1/4 cups sugar, measured into separate bowl
1 cup crushed red raspberries
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
CRUSH raspberries thoroughly, one layer at a time. Sieve 1/2 of the pulp to remove some seeds, if desired. Measure 1 cup prepared raspberries into separate bowl. Peel, pit and finely chop peaches. Measure 3 cups prepared peaches into sauce pot with half the sugar (3 ½ cups); mix well. Stir in lemon juice. Let sit for 20 minutes.
STIR in remaining sugar and raspberries and heat over medium low until sugar is dissolved. Add butter to reduce foaming, if desired. Increase to medium high and Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Let mixture stand for 5 minutes to cool after
removing from heat, stirring occasionally to keep fruit from floating to top of jam.

____________ _________ _________ _________ _________ _________ _

Black Cherry Jam
Recipe By: Red Fla
Serving Size: 1 Preparation Time :0:00
Categories: Condiments Low Fat
Amount Measure Ingredient __ Preparation Method
________ ____________ ____________ _________ _________ __
4 cups sugar
1 3/4 cups pectin
4 pounds sweet cherries
2 tablespoons cherry brandy
In a large pan dissolve the sugar in the apple pectin over low heat, stirring occasionally to keep the sugar from sticking. Pit the cherries. Tie several of the pits in a piece of cheesecloth and crack them with a rolling pin. Add the cheesecloth bag to the pan. Bring the syrup in the pan to a boil and add the pitted cherries. Bring the syrup back to a boil; cook the mixture rapidly for 15 minutes or until the jellying point is reached. Let it cool for 15 minutes. Discard the bag of pits. Stir in the kirsch. Ladle the jam into warm sterilized jars and seal.


8 * Exported from Mastercook *

Kiwi Daiquiri Jam
Recipe By:
Serving Size: 4 Preparation Time :0:00
Categories: Condiment Preserve
Amount Measure Ingredient __ Preparation Method
________ ____________ ____________ _________ _________ __
5 Ea kiwi fruit, peeled
3 cups sugar
1 cup unsweetened crushed pineapple
1/3 cup fresh lime juice
1 pouch 85ml/3oz liquid pectin
green food color, optional
4 tablespoons rum (or sub. fruit juice?)
Fill boiling water canner with water. Place 4 clean half-pint mason jars in canner. Cover, bring water to a boil; boil at least 10 min to sterilize jars at altitudes up to 1000 ft. Place snap lids in boiling water, boil 5 min to soften sealing compound. In a large stainless steel or enamel saucepan, mash kiwi fruit to applesauce consistency. Stir in sugar, pineapple and limejuice. Bring to a full rolling boil, stirring until sugar dissolves. Stirring constantly, boil vigorously for 2 minutes. Remove from heat, stir in pectin. Continue stirring 5 minutes to prevent floating fruit. (If desired, add green food coloring to create a livelier, intensely green jam.) Stir in rum. Ladle jam into a hot sterilized jar to within 1/4 inch of top rim. Remove air bubbles by sliding rubber spatula between glass and food; readjust headspace to 1/4 inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in
canner. Repeat for remaining jam. Cover canner, return water to a boil, and process 5 minutes at altitudes up to 1000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands. Wipe jars, label and store in a cool dark place. TIP- watch food coloring- it gets really green fast!
­_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _



9 * Exported from Mastercook *

Mango Jam
Recipe By:
Serving Size: 6 Preparation Time :0:00
Categories: Desserts
Amount Measure Ingredient __ Preparation Method
________ ____________ ____________ _________ _________ __
4 cups mango pulp (buy about 6 lb)
1/4 cup lemon juice
6 cups sugar
1 packet dry pectin
Wash fruit, peel, seed & cut in cubes. Mash with a potato masher or run through a food processor or blender _ try NOT to puree. In a 10 qt pan, mix fruit, lemon juice and pectin. Place over high heat; stirring constantly, bring to a rolling boil that cannot be stirred down. Still stirring, add sugar. Return to a boil that cannot be stirred down, then boil for exactly 2 minutes. Remove from heat; skim off foam. Ladle hot jam into prepared half-pint jars. Wipe rims clean. Place lids on jars and firmly screw on rings. Process in boiling water bath for ten minutes. Makes about 6 1/2 cups. Posted by Terri St.Louis_Woltmon


10 CERTO® Dutch Apple Pie Jam
Prep Time: 45 min
Total Time: 1 min
Makes: Makes about 6 (1-cup) jars.
3-1/2 cups prepared fruit (about 1 lb. Granny Smith or other tart green apples)
1-1/2 cups water
1/2 cup raisins
1/4 cup fresh lemon juice
1 tsp. ground cinnamon
1/4 tsp. ground allspice
4-1/2 cups granulated sugar, measured into separate bowl (See tip below.)
1 cup firmly packed light brown sugar
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PEEL and core apples. Chop finely or grind. Add water and raisins. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice, cinnamon and allspice.
STIR sugars into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
STIR in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)


11 Jamaica Banana Jam
1/4 cup FRESH lime juice (about one medium lime)
3 1/2 cups diced firm ripe bananas
2 1/4 cups sugar
1/2 cup water
Place limejuice in a one quart measure. Peel bananas and dice directly into limejuice. Stir with a WOODEN spoon. Keep stirring as you dice each banana into the limejuice to prevent darkening. Measure sugar and water into a wide 2 1/2 quart saucepan, and stir to dissolve sugar as you bring syrup to a boil. Cover tightly for the first 2 minutes (so the steam will wash sugar crystals from side of saucepan), then uncover, add bananas (with lime) and boil over low heat for about 30 minutes or until thick. Stir often to prevent sticking, especially during last 10 minutes. Jam is done when a spoon
scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring. Spoon at once into hot sterilized jars and seal. Process in water bath for 10 minutes.
Makes 4 Cups.


12 Berry Christmas Jam
3 c Fresh cranberries
1 med Seedless orange, peeled and quartered
1 pkgs (10 oz) frozen sliced strawberries, slightly thawed
1/4 ts Ground cloves
1/4 ts Ground cinnamon
4 c Sugar
1/2 c Water
1 Pouch (3 oz) liquid fruit pectin

In a food processor, combine the cranberries and orange quarters; process until coarsely chopped. Add strawberries, cloves and cinnamon; process until mixture is finely chopped. In a heavy large saucepan, combine fruit mixture, sugar and water until well blended. Stirring constantly over low heat, cook two minutes. Increase heat to high and bring mixture to a rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil one minute. Remove from heat; skim off foam. Pour into heat resistant jars with lids. Makes about 3 pints of jam.
Considered for 2005 but became runners up

Cranberry Ketchup Recipe
DESCRIPTION:
4 pounds cranberries
1 ½ Cups Vinegar
Wash and pick over the cranberries. Cover them with vinegar and cook
until they burst. Force through a coarse sieve.

2 pounds Brown Sugar
2 tablespoon cinnamon
1 teaspoon ground cloves
1 tsp Salt
1 tsp paprika
To the Pulp add the other ingredients, return the mixture to the heat
and simmer 30 minutes until thick. Seal in clean, hot 4 or 8 oz.
jars. Boiling water bath process for 10 minutes.
Serve as a relish with fowl or meat.

Tropical Sauce
Recipe By : n/a
Serving Size : 0 Preparation Time :0:00
Categories : Canning Fruit
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 quart strawberries -- chopped
3 ripe peeled pitted mangos -- chopped
2 kiwi fruit -- peeled, chopped
2 cups sugar
1/2 cup orange marmalade
2 tablespoons orange liqueur
2 tablespoons cherry brandy

Follow manufacturer' s directions for preparing home canning jars and two-piece vacuum caps. Combine all ingredients in a large saucepot. Bring mixture to a boil; reduce heat. Simmer until sugar dissolves, stirring constantly. Remove from heat. Skim foam if necessary. Carefully ladle hot sauce into hot jars, leaving 1/2-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process 20 minutes in a boiling-water canner. This recipe yields about 3 pints.

Spiced Pumpkin Spread

2 cups canned pumpkin
2 tsp. pumpkin pie spice
1 Tbsp. fresh lemon juice
3 1/2 cups granulated sugar, measured into separate bowl (See tip
below.)
1/2 cup firmly packed light brown sugar, measured into bowl with
granulated sugar
3/4 cup water
1 box SURE.JELL Fruit Pectin

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
MEASURE 2 cups pumpkin and spice into large bowl. Add lemon juice. Stir sugars into pumpkin. Let stand 10 minutes; stir occasionally. MIX water and pectin in small saucepan. Bring mixture to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Stir pectin mixture into pumpkin mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.)
FILL all containers quickly to within 1/2 inch of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature 24 hours. Spread is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator.

Monday, September 29, 2008

Apple Pecan Bread Pudding


Apple Pecan Bread Pudding

1 cup Pecans -- coarsely chop
3 Eggs
8 slices Raisin bread -- diced
2 cups Half & Half or milk
2 medium Apples, green
1/4 cup Bourbon or brandy
1 cup Sugar
1/4 cup Butter or margarine -- melted
1 teaspoon Cinnamon
Vanilla ice cream (opt.)
1/2 teaspoon Nutmeg

Preheat oven to 350ºF. Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally. Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker. Peel, core and thinly slice the apples. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milk and then stir in bourbon or brandy.

Lightly mix pecans with bread and apples. Pour egg mixture over bread.

Drizzle with butter. Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.

Thursday, January 31, 2008

Strawberry Peach Jam


From Country Woman
This jam freezes well for up to a year, and it makes a great housewarming or hostess gift idea."

INGREDIENTS
2 cups sliced fresh strawberries

1-1/4 cups finely chopped peeled peaches

1 package (1-3/4 ounces) powdered fruit pectin

5 cups sugar


DIRECTIONS
In a large saucepan, combine the strawberries, peaches and pectin. Cook and stir until mixture comes to a full rolling boil. Stir in sugar; return to a full rolling boil. Boil and stir for 1 minute. Remove from the heat; skim off foam if necessary.
Pour into jars or freezer containers. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: about 3-1/2 pints.
From Country Woman

Wednesday, January 9, 2008

GIFTS IN A JARS

SPICED WALNUTS

1/4 c. water
1 c. sugar
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. cinnamon
1 lb. bag walnuts

In a large skillet put water, sugar and spices. Allow to boil and thicken. Put walnuts in pan and coat them with mixture. Spread out on a flat surface, separate and let them cool. Great for a holiday gift.

PUMPKIN BREAD

3-1/2 c. flour
3 c. sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
2 tsp. allspice
1 tsp. vanilla
1 c. vegetable oil
1 (16 oz.) can pumpkin
2/3 c. water
4 eggs
1 c. raisins

Mix dry ingredients; add vanilla, oil, pumpkin, water, eggs, and raisins. Bake in two greased loaf pans or 1 large Bundt pan at 350 degrees for 1 hour. If desired, sprinkle with powdered sugar. Note: Bundt pan version makes a pretty buffet item or holiday gift.

BUTTERSCOTCH PUDDING MIX

2 cups nonfat dry milk
5 cups brown sugar, packed
1 tsp. salt
3 cups cornstarch

Mix and store in airtight container; divide into gift jars.

ATTACH TAG TO GIFT JAR:
To make Butterscotch Pudding:
Add 1/2 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

CHOCOLATE CHIP COOKIES

1 2/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 cup white sugar
2 cups semisweet chocolate chips
1/2 cup packed brown sugar

Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour
mixture on top. Cover with a lid.

ATTACH THE FOLLOWING TAG TO THE JAR:

To make Chocolate Chip Cookies:
Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes. Makes 2 dozen.

APPLE CINNAMON COOKIES

3 cups all-purpose flour
1/2 cup dried apples (more if desired)**
3 TBSP sugar
2 TBSP baking powder
4-1/2 tsp. ground cinnamon
1-1/4 tsp. salt

In 1 quart jar, combine all ingredients; seal jar.

**Variations: Try substituting the apples for other dried fruits if desired, OR leave out fruit altogether.

GIFT CARD INSTRUCTIONS:
To make Apple Cinnamon Pancakes:
In medium bowl, combine 3/4 cup milk, 1 egg, and 2 TBSP salad oil. With fork, blend in 1-1/3 c. pancake mix until moistened but still lumpy. Cook on lightly greased griddle or skillet. Makes about 10(5") pancakes.

CHOCOLATE PUDDING MIX

2 1/2 cups instant nonfat dry milk
5 cups sugar
3 cups cornstarch
1 teaspoon salt
2 1/2 cups unsweetened cocoa

Mix well and store in airtight container; divide into gift jars.

ATTACH THIS NOTE TO JAR:

To make Chocolate Pudding:
Make sure you stir mix before using - then measure out 2/3 cup of mix in a medium saucepan. Add 2 cups milk, one teaspoon vanilla and one tablespoon butter and cook over low heat stirring constantly until mixture comes to a boil. Continue cooking and stirring for one minute. Remove from heat and allow to cool. May be placed in individual serving bowls then cooled.

HOT COCOA MIX

8 c. dry non fat milk powder
1 1/4 c. unsweetened cocoa powder
1 1/4 c. sugar (or 30 packets sugar substitute)
1/2 c. instant coffee
2 tbsp. cinnamon

Whisk all ingredients. To make cocoa: 1/3 cup mix to 8 ounces skim milk.

BOSTON BAKED BEAN MIX

2 c Small white pea beans
1/2 tsp dried thyme
1 Bay leaf
1/4 tsp Ground ginger
1/2 tsp Pepper
1 1/2 tsp Salt

Mix and store in an airtight jar.

ATTACH THE FOLLOWING INSTRUCTIONS TO THE JAR:
"Boston Baked Beans"

1 jar Bean Mix
2 slices bacon; diced
4 3/4 c water
3/4 c chopped onion
1 clove garlic; minced
3 tbs dark molasses
2 tbs mustard

Combine all ingredients in bean pot or crockpot. Cook at 300 in oven, or on low in crockpot 10-12 hours, stirring occasionally to prevent sticking. 8-10
servings.

POTATO CHIP COOKIE MIX IN A JAR

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:
Use a 1 quart wide mouth canning jar. Pack each layer.
In a small bowl, stir together the flour and baking powder.
Layer the sugar, the potato chips, pecans and then the
flour/baking powder mixture. It will be a tight fit.
Seal and decorate the jar and attach the tag.

POTATO CHIP COOKIE MIX

You will need:
1 cup softened butter, (2 sticks)
1 teaspoon vanilla
1. Empty jar contents into a large mixing bowl and mix
thoroughly.
2. Add the butter and vanilla and mix until blended completely.
3. Shape into walnut sized balls.
4. Place on ungreased baking sheet and flatten.
5. Bake at 350 degrees F (175 degrees C) for 14 - 18 minutes,
until edges are very lightly browned.
6. Let cool 5 minutes on the cookie sheets.
7. Remove to wire racks to cool completely.
Makes 2 1/2 dozen.

from chief_cook or Sweetpea_mama
http://whatscookin.proboards4.com

BUTTERSCOTCH BROWNIES

2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup flaked coconut
3/4 cup chopped pecans
2 cups packed brown sugar

To a one liter jar, add flour, baking powder, and salt; stir together, and pack down. Then add and pack down remaining ingredients in this order:
coconut, pecans, brown sugar.

ATTACH A LABEL WITH THE FOLLOWING INSTRUCTIONS:

To make Butterscotch Brownies:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. Empty jar of brownie mix into a large mixing bowl; stir to break up lumps. Add 3/4 cup softened butter, 2 beaten eggs, and 2 teaspoons of
vanilla extract; mix until well blended. Spread batter evenly in the prepared pan. Bake for 25 minutes. Allow to cool in the pan some before cutting into squares.

CHOCOLATE PEANUT BUTTER SQUARE COOKIES MIX

1 1/2 c. crushed graham cracker crumbs
1 lb. powdered confectioners sugar
1 12oz. bag milk chocolate chips

Use a 1 quart, wide mouth jar.
Mix the graham crumb and sugar together and
pour into the jar and pack. Pour the chocolate
chips into a resealable bag and place on top
of the crumb mixture. Seal and decorate jar
and attach recipe tag.

Chocolate Peanut Butter Square Cookies
you will need:
1 1/2 c. peanut butter
1 c. melted butter, (2 sticks)

Remove the chips bag from the jar and set aside.
Pour the jar contents into a bowl and combine with
the peanut butter. Mix well.
Blend in the melted butter until well combined.
Press the mixture evenly into a 9x13x2" pan.
Melt the chocolate chips in the microwave or in a double boiler. Spread the hot melted chocolate over the peanut butter mixture. Chill until firm and cut into small bars.

« Posted by carnation037
http://whatscookin.proboards4.com

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