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Brownies In A Jar
2 1/4 cups white sugar
2/3 cup unsweetened cocoa powder
1/2 cup chopped pecans or Walnuts
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1. Pour sugar into a clean and dry one quart jar. Press down firmly.
2. Add cocoa powder and press down firmly. Pour in chopped pecans,
making sure pecans are evenly layered in the jar. Combine flour, baking powder and salt.
Pour into jar and seal.
3. Attach the following directions to the jar: Empty mix into large bowl.
Use your hands to mix thoroughly. Add 3/4 cup of butter or margarine and
4 slightly beaten eggs. Mix until completely blended.
Spread batter into a lightly greased or sprayed 9 x 13 inch pan.
Bake at 350 degrees F (180 degrees C) for 30 minutes or until done.
Cool in pan. Cut into 2 inch squares.
Butterscotch Brownies in a Jar
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
1. 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.
2. Attach a label with the following instructions:
Butterscotch Brownies in a Jar 1. Preheat oven to 375 degrees F (190 degrees C).
Grease a 9x13 inch baking pan. 2. 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. 3. Bake for 25 minutes.
Allow to cool in the pan some before cutting into squares.
Candy Coated Chocolates Gift Jar Cookie Mix
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 mini candy-coated
chocolate pieces
1/2 cup raisins
3/4 cup packed brown sugar
1 1/4 cups quick cooking oats
1. In a medium bowl, stir together the flour, baking soda, salt and cinnamon.
In a 1 quart glass jar, layer the ingredients in the following order:
Flour mixture, walnuts, 1/2 cup of the mini candy coated chocolates, raisins,
oats, remaining candies, and brown sugar. Pack down well after each addition
and attach a tag with the instructions.
2. Enclose a card with the following instructions:
1) Preheat oven to 350 degrees F (175 degrees C).
Grease cookie sheets; 2) In a large bowl, cream together 3/4 cup of butter,
1 egg and 3/4 teaspoon of vanilla until light and fluffy.
Stir in the contents of the jar until well blended. Roll dough into 1 inch balls
and place them 2 inches apart onto the prepared cookie sheets;
3) Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool
on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Peanut Butter Cup Cookie in a Jar
3/4 cup white sugar
1/2 cup packed brown sugar
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
8 peanut butter cups, cut into 1/2 inch pieces
Mix together the flour, baking powder and baking soda. Set aside.
Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar.
Press each layer firmly in place. It will be a tight fit.
Add chopped peanut butter cups last.
Attach these directions to Jar:
Reese's Peanut Butter Cup Cookies
1. Remove peanut butter cups from jar. Set aside.
2. Empty remaining cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
3. Add 1/2 cup butter or margarine, softened at room temperature.
DO NOT USE DIET MARGARINE. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla.
4. Mix until completely blended. You will need to finish mixing with your hands.
5. Mix in peanut butter cups.
6. Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets.
7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are
lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to
finish cooling. Makes 2 1/2 dozen cookies.
White Chocolate Macadamia Nut Cookie
1 1/4 cups white sugar
1/2 cup chopped macadamia nuts
3 (1.55 ounce) bars white chocolate, chopped
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1. Mix together flour, baking soda and baking powder. Set aside.
2. Layer ingredients in order given in a quart sized wide mouth canning jar.
Press each layer down firmly in place. { I use the bottom of a small
clean juice glass and press each layer firmly in place, especially the chocolate.}
Add the flour mixture last.
3. Attach these directions to jar:
White Chocolate Macadamia Nut Cookies
1. Empty cookie mix into large mixing bowl. Use you hands to thoroughly blend mix.
2. Add: 1/2 cup butter or margarine, softened at room temp. DO NOT USE DIET MARGARINE.
Add in 1 egg slightly beaten and 1 teaspoon of vanilla.
3. Mix until completely blended. You will need to finish mixing with your hands.
It will take a while to mix into a smooth dough.
4. Shape into walnut sized balls and place 2 inches apart on sprayed cookie sheets.
5. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until tops are very
lightly browned. Cool 5 minutes on baking sheet. Remove to racks to finish cooling.
Makes 2 1/2 dozen cookies.
Country Oatmeal Cookie in a Jar
3/4 cup white sugar
3/4 cup packed brown sugar
1 cup rolled oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
1. Using a 1 quart or 1 liter jar, layer in the ingredients in the order given.
Pack down the jar after each addition. Put the lid on, and cover with an 8 inch
circle of fabric. Secure the fabric over the lid using a rubber band,
then cover the rubber band by tying a nice piece of ribbon or raffia around the lid.
Attach a tag to the ribbon with the following instructions:
2. Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together 3/4 cup of softened butter,
with 2 eggs and 1 teaspoon of vanilla. Add the entire contents of the jar,
and mix by hand until combined. Drop dough by heaping spoonfuls onto an
unprepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven.
Cranberry Hootycreeks
5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans
1. Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
2. Attach a tag with the following instructions:
Cranberry Hootycreeks
1. Preheat oven to 350 degrees F (175 degrees C).
Grease a cookie sheet or line with parchment paper.
2. In a medium bowl, beat together 1/2 cup softened butter,
1 egg and 1 teaspoon of vanilla until fluffy.
Add the entire jar of ingredients, and mix together by hand until well blended.
Drop by heaping spoonfuls onto the prepared baking sheets.
3. Bake for 8 to 10 minutes, or until edges start to brown.
Cool on baking sheets, or remove to cool on wire racks.
Gingerbread Cookie
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup packed brown sugar
1. Mix 2 cups of the flour with the baking soda and baking powder.
Mix the remaining 1 1/2 cups flour with the ginger, cloves, cinnamon, and allspice.
In a 1 quart, wide mouth canning jar, layer the ingredients starting with the
flour and baking powder mixture, then the brown sugar, and finally the flour
and spice mixture. Pack firmly between layers.
2. Attach a card to the jar with the following directions:
Gingerbread Cookies
1. Empty contents of jar into a large mixing bowl. Stir to blend together.
Mix in 1/2 cup softened butter or margarine, 3/4 cup molasses,
and 1 slightly beaten egg. Dough will be very stiff,
so you may need to use your hands. Cover, and refrigerate for 1 hour.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Roll dough to 1/4 inch thick on a lightly floured surface.
Cut into shapes with a cookie cutter. Place cookies on a lightly greased
cookie sheet about 2 inches apart. 4. Bake for 10 to 12 minutes in preheated oven.
Decorate as desired.
Orange Cream Cookie
1/2 cup orange-flavored drink mix (e.g. Tang)
3/4 cup white sugar
1 1/2 cups vanilla baking chips
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1. Combine the flour with the baking soda and baking powder.
2. Starting with the Tang, then sugar, vanilla chips and ending with the flour mixture. Layer the ingredients in a clean glass wide mouth quart sized jar. Press each layer firmly in place before adding the next ingredient.
3. Attach a recipe card with the following instructions to the jar.
Orange Cream Cookies
Yield 2 1/2 dozen
1. Preheat oven to 375 degrees F (190 degrees C).
2. Empty contents into a large mixing bowl. Add 1/2 cup softened butter,
1 egg slightly beaten and teaspoon vanilla extract. Mix until completely blended.
3. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly
greased baking sheet.
4. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes or
until tops are very lightly browned. Cool for 5 minutes on the sheet
then remove cookies to wire racks to cool completely.
Snickerdoodle Mix
2 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
1 1/2 cups white sugar
1. In a large bowl, combine the flour, salt, baking soda, cream of tartar, and sugar.
Stir with a whisk, then place into a one quart canning jar.
2. Attach a tag with the following recipe to the jar:
Snickerdoodles
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream 1 cup of butter and 2 eggs.
Pour in the snickerdoodle mix, and stir until a dough forms.
In a small bowl, combine 1/2 cup of sugar and 1 tablespoon of cinnamon.
Roll the dough into 1 inch balls, roll the balls in the cinnamon-sugar mixture,
and place 2 inches apart on an ungreased cookie sheet.
3. Bake for 10 to 15 minutes in the preheated oven. Cookies should be light brown.
Cool on wire racks.
Snow Balls
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 cup chopped pecans
1. In a medium bowl, combine the confectioners' sugar and flour.
Place into a 1 quart canning jar. Put the chopped pecans on top.
Close the lid and attach a tag with the following instructions:
2. Snow Balls, Makes 4 dozen. Preheat the oven to 325 degrees F (165 degrees C).
Grease cookie sheets. In a medium bowl, cream together 3/4 cup of shortening
and 1/4 cup of margarine. Stir in 2 teaspoons of vanilla.
Add the entire contents of the jar, and mix well.
Roll dough into 1 inch balls and place them on the prepared cookie sheet.
Bake for 20 to 25 minutes, until lightly browned.
Cool, and roll in confectioners' sugar.
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