Below you will find many different
recipes to use as jar gifts. Get creative with the jars
themselves. You can make fabric lids, glue buttons on
the lids with trim around the edge. You can get creative with
labels, using those scrap booking scissors, stamping the labels, or
calligraphy. All depends on the look you want to give.
You can also look around antique stores to see what kinds of cool
looking jars you can find. The sky's the limit.
In a 1 quart jar, layer the ingredients in the order listed.
Pack down firmly after each addition.
Attach a tag with the following instructions: Cookie in a
Jar 1. Preheat the oven to 350 degrees F (175 degrees C). 2. In
a large bowl, cream 1/2 cup margarine until light and fluffy.
Mix in 1 egg and 2 tablespoons water. Add the entire contents of
the jar, and stir until well blended. Drop by rounded spoonfuls
onto an ungreased cookie sheet. 3. Bake for 10 to 12 minutes in
preheated oven. Remove from baking sheets to cool on wire racks.
1/4 cup red lentils
1/4 cup green split peas
1/4 cup barley
1/3 cup beef bouillon powder
2 tbsp. parsley flakes
3 tbsp. onion flakes
1/3 tsp. thyme
1/3 tsp. pepper
1 tsp. basil
approximately 1/4 cup alphabet macaroni
In a two-cup jar, layer from bottom in the order given, then seal
the jar.
Include these instructions on your gift tag:
In a very large saucepan combine 8 to 10 cups of water, a 28 oz.
can of crushed tomatoes, and soup mix. Add 2 chopped carrots, and 2
to 4 chopped potatoes (optional: 2 cups chopped cabbage). Bring to a
boil, reduce heat, cover and simmer for one hour or until peas are
tender. Enjoy!
Have ready 2 (12 ounce) canning jars. Put the instant coffee
into a food processor, and process to a fine powder. If you
don't have a food processor, put it into a large plastic bag,
and crush with a rolling pin.
In a large bowl, combine creamer, chocolate mix, instant
coffee, sugar, cinnamon, and nutmeg. Stir together until well
mixed. Spoon into 2 - 12 ounce jars.
Attach a note to each jar that reads: Cappuccino: Mix 3
tablespoons of powder with 6 fluid ounces hot water.
Remove peel (colored portion only) from 1 lemon in a thin spiral and
place in a sterilized pint jar with 4 to 5 sprigs of thyme. Heat 2
cups of white vinegar to just below the boiling point. Fill the jar
with vinegar and cap tightly. Allow to stand 3 to 4 weeks. Strain
the vinegar, discarding peel and thyme. Pour the vinegar into a
clean, sterilized jar; if desired add a fresh sprig of thyme. Seal
tightly. Use in tossed green salads or marinated vegetables.
Lightly crush 1 cup fresh raspberries lightly and place in a
sterilized pint jar. Heat 2 cups of white or wine vinegar to just
below the boiling point. Fill the jar with vinegar and cap tightly.
Allow to stand for 2 to 3 weeks. Strain the vinegar, discarding
fruit. Pour the vinegar into a clean, sterilized jar. Seal tightly.
Use in mixed green salads, fruit salads or marinades for chicken.
Dry ingredients for brownies are layered in a one quart jar.
2 1/4 cups white sugar
2/3 cup cocoa
1/2 cup chopped pecans
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt.
Pour sugar into a clean and dry one quart jar. Press
down firmly.
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.
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.
8 cups flour
2 cups sugar
1/4 cup baking powder
1 Tbs. salt
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. ginger
1 Tbs. cinnamon
2 cups shortening
Sift dry ingredients and cut shortening into it with
a pastry blender. Measure 3 cups into 4 jars. Decorate jars with
raffia or ribbon.
Attach gingerbread cutter and the following recipe:
Gingerbread Boys
3 cups gingerbread mix
1/3 cup molasses
1/4 cup flour
1 slightly beaten egg
Combine gingerbread mix, molasses, egg and flour. Blend well. Roll
to 1/4" thickness on lightly floured surface. Cut into gingerbread
shapes. Place on greased cookie sheets. Bake at 350°F for 10
minutes. Cool. Can be decorated with cinnamon candies. Recipe should
be used within 3 months.
3/4 cup packed brown sugar
1/4 cup white sugar
1 1/2 cups mini baking M & Ms
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Combine the flour with baking soda and salt. In a clean 1
liter sized glass jar layer the ingredients in the order given
starting with the brown sugar and ending with the flour mixture.
Attach a card with the following directions:
M & M Cookies
Preheat oven to 350°F (175°C). Line one baking sheet with parchment
paper.
Empty the contents of the jar into a large bowl and mix until all
the ingredients are well combined. Using your hands work
in 3/4 cup softened butter or margarine until the mixture resembles
coarse crumbs. Beat 1 egg with 1 teaspoon vanilla
extract. Work this into the flour mixture until well combined. Dough
will be a little crumbly. Shape dough into 1 inch sized balls
and place 2 inches apart on the prepared baking sheet. Slightly
flatten the balls with the palm of your hand. Bake at
350°F (175°C) for 10 to 14 minutes or until the edges are lightly
browned. Remove cookies to a cooling rack. (Makes about 2 dozen
cookies.)
1/2 cup packed brown sugar
1/2 cup sugar
3/4 cup wheat germ
1/3 cup quick oats
1 cup raisins
1/3 cup packed flaked coconut
1/2 cup chopped pecans
3/4 cup flour mixed with 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"
apart on a lightly greased cookie sheet. Bake at 350°F for 12 to 14
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.)
3/4 C pearl barley, divided
1/2 C dried lentils
2 tsp. dried parsley flakes
1/4 C dried minced onions
1/4 tsp. dried minced garlic
1/4 C instant beef bouillon powder
2 tsp. dried celery flakes
1/2 tsp. dried thyme leaves
2 bay leaves
1/4 tsp. black pepper
Layer soup kit ingredients in the pint container in order listed.
Instructions
1 jar Beef Barley Soup Mix
2 lb. boneless beef chuck, cut into ˝ to 3/4-inch pieces OR 2 lb.
lean ground beef
1 T vegetable oil
10 cups water
Heat oil in large pan over medium heat and brown the meat. Pour
off excess fat. Add the contents of the soup mix and water to the
pan and bring to a boil. Reduce heat; cover tightly and simmer for
1-1/2 to 1-3/4 hours or until beef is fork tender. Discard bay
leaves before serving.
2 cups Bisquick baking mix
1/2 cup cornmeal
1/2 cup sugar
1 tablespoons baking powder
In a large glass or ceramic bowl, stir all the ingredients together.
Directions:
Southern Corn Bread
Serves 4 to 6
1 package Southern Corn Bread Mix
2 eggs
1 cup milk
1/2 cup butter, melted
Preheat the oven to 350F. Place the corn bread mix in a large mixing
bowl and add the eggs, milk and butter. Blend until the mixture is
smooth. Poor into a greased 8 inch baking pan and bake for 30
minutes.
1 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/4 tsp. salt
In a medium bowl, combine all the ingredients, blending well.
Store in an airtight container.
Attach this to the Jar
Scottish Shortbread
Makes 16 pieces
1 cup butter, softened
1 package Scottish Shortbread Mix
Preheat the oven to 300 degrees F. Knead the butter into the
shortbread mix and press the mixture firmly into an 8-inch pie
plate, or shortbread mold. Bake for 1 hour. The shortbread
should be pale in color, not browned. Cut into wedges while
still warm
1 cup all purpose unbleached
flour
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
3/4 cup Vanilla sugar
1 cup quick cooking rolled oats
1/2 cup dried cherries
1/2 cup coarsely chopped nuts
1/2 of a 10 oz pkg. white chocolate chips
1/2 tsp dried lemon peel
Stir together flour, baking soda, baking powder, and salt. Layer
with remaining ingredients in a 1 quart jar, tapping gently
after each layer to settle before adding the next. Don't worry
if the sugar sifts down over the cherries and nuts; it will add
a lovely crystalline snowy look. Add additional white chocolate
pieces and dried cherries if necessary to fill in any gaps, or
to replace nuts in the case of allergies.
GIFT TAG DIRECTIONS:
Beat 1/2 cup softened butter in a large mixing bowl for 30
seconds. Add in one egg and beat until well combined. Stir in
jar contents. Drop by rounded teaspoonfuls onto a greased baking
sheet. Bake at 375F for 10-12 minutes or until edges are golden.
Cool on a wire rack.
1 lb Dried navy beans
1 lb Dried pinto beans
1 lb Dried great northern beans
1 lb Dried green split peas
1 lb Dried yellow split peas
1 lb Dried black-eyed peas
1 lb Dried lentils
1 lb Dried baby lima beans
1 lb Dried large lima beans
1 lb Dried black beans
1 lb Dried red beans
1 lb Dried soybeans
1 lb Barley pearls
Combine all beans. Dived into 14 (2-cup)gift packages; present with
the following recipe for French Market Soup.
FRENCH MARKET SOUP RECIPE: 2 cups French Market
Soup mix 2 quarts water 1 ham hock 1 1/4 tsp. salt 1/4 tsp pepper 1
( 16-oz.) can whole tomatoes, undrained and coarsley chopped 1 large
onion, chopped 1 clove garlic, minced 1 chili pepper, coarsely
chopped 1/4 c. lemon juice
Sort and wash 2 cups bean mix; place in a Dutch oven. Cover
with water 2 inches above beans, and soak overnight. Drain beans;
add 2
quarts water, ham hock, salt and pepper. Cover and bring to a boil'
reduce heat,
and simmer 1 1/2 hours or until beans are tender. Add remaining
ingredients; simmer 30 minutes, stirring occasionally. Remove ham
hock from
soup. Remove meat from bone, chop meat and return to soup. Yield 2
1/2 quarts.
****************************************************************
Texas Two-Step
Soup Mix in a Jar
1 (1.61 ounce) package
brown gravy mix (regular or no-fat)
2 tablespoons mild red chili powder
2 teaspoons dried oregano leaves
1 teaspoon ground cumin (optional)
1 teaspoon dried minced onion
1/2 teaspoon garlic salt
10 to 12 regular-size tortilla chips, coarsely crushed
1 to 1 1/4 cups uncooked small to medium-size pasta (such as wheels,
shells, macaroni)
Pour gravy mix into wide-mouth pint jar. In small bowl, stir
together chili powder, oregano, cumin, onion and garlic salt. Pour
into jar to make second layer. Add layers of tortilla chips and
pasta to fill jar. Seal with lid. Attach gift tag (below) and
decorate jar as desired.
Attach a gift tag with the following instructions:
Texas Two-Step Soup
Brown 1/2 pound ground beef in a large saucepan or Dutch oven. Add
contents of jar and 7 cups water; heat to boiling. Stir in 1 (15
ounce) can corn with red and green bell peppers and 1 (16 ounce) can
chopped tomatoes. Reduce heat; cover and simmer for 20 to 25 minutes
or until pasta is tender, stirring occasionally.
Serve with crushed tortilla chips and shredded Monterey jack cheese,
if desired.
2 3/4 cups all purpose
flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cream of tartar
1 1/2 cups sugar
In a large bowl, combine the ingredients with a whisk. Store the mix
in an airtight container.
Attach this to the Jar
Snickerdoodles
Makes about 5 dozen cookies
1 cup butter or margarine, softened
2 eggs
1 package Snickerdoodle Mix
1/2 cup sugar
1 Tbsp. cinnamon
Preheat oven to 350 degrees F. In the large bowl of an electric
mixer, cream the butter until light; add the eggs & beat on low
speed until the mixture is smooth. Add the Snickerdoodle Mix &
continue to beat on low speed until the dough begins to form.
Combine the sugar & cinnamon in a small bowl. Shape the dough into
1-inch balls & roll in the cinnamon-sugar blend. Arrange on
ungreased baking sheets 2 inches apart & bake for 16 to 19 minutes,
or until light tan. Transfer to wire racks to cool.
****************************************************************
Cookie Jar Sugar
Cookie Mix in a Jar
1 1/2 cups white sugar
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Combine the flour with the baking powder, baking soda, salt and
nutmeg. In a clean 1 quart sized glass jar with a wide mouth layer
the white sugar followed by the flour mixture. Press firmly in place
and seal. Attach a card with the following instructions:
In a large bowl: beat 1 egg with 1 cup softened butter or margarine
until light and fluffy. At low speed
of an electric mixer add 1/2 cup sour cream, 1 teaspoon vanilla and
contents of Jar. Mix until combined. Using hands if necessary. Cover
dough and refrigerate for several hours or overnight. Remove dough
from the refrigerator. Preheat oven to 375 degrees F (190 degrees
C). Roll chilled dough out on a lightly floured surface to 1/8 inch
thick. Cut dough into desired shapes. Place on an ungreased cookie
sheet and bake at 375 degrees F (190 degrees C) for 10 to 12
minutes.
6 cups rolled oats
4 cups all purpose flour
3 cups packed brown sugar
2 tsp. cinnamon
2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. baking soda
1 lb. shortening
2 cups raisins
1 1/2 cups shredded coconut
1 cup chocolate chips
1 cup chopped pecans
-In a large bowl, stir first 7 ingredients. With pastry blender, cut
in shortening until crumbly.
-Stir in the raisins, chips, nuts
-mix can be stored in the fridge for up to 10 weeks
-makes about 20 cups, enough for about 5 batches of cookies.
Directions for use:
4 cups of the Oatmeal Cookie Mix
1 egg, lightly beaten
2 Tbsp. milk
2 tsp vanilla
granulated sugar
-In a bowl, combine all ingredients, except sugar, until dough forms
a ball.
-shape into 1 1/2 inch balls
-place on parchment lined or greased cookie sheets and flatten with
a fork dipped into granulated sugar.
-Bake at 375 degrees for 15 - 18 minutes until golden.
-cool on wire racks.
-makes about 24 cookies.
You could give each neighbor enough mix for a batch or two with the
directions written on holiday paper. Let them know the life of the
mix as well.
***************************************************************** Spiced Apple Cake Mix Gift
in a Jar
3 cups all-purpose
flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped nuts
1/2 cup golden raisins
Combine ingredients in a medium bowl, mixing thoroughly. Store in a
jar or airtight container such as a Ziploc bag for giving.
Attach the following to the jar on a gift tag:
Spiced Apple Cake
Serves 8 to 10
Contents of Spice Apple Cake Mix container
1 1/2 cups oil
3 large eggs, beaten
1 teaspoon Pure Vanilla Extract
3 cups chopped apples (cored & peeled)
juice of 1/2 of a fresh lemon
Preheat oven to 350 degrees F Spray a tube or Bundt pan with Baker's
Joy (baking oil spray). Toss apples with juice of 1/2 lemon to
prevent darkening Place spiced apple cake mix in a large mixing
bowl. Place eggs in a medium bowl. Beat well with a wire whisk. Make
a well in the center of the mix; add the oil and eggs. Stir until
mixture is smooth. Fold in the apples until well combined. Pour into
the prepared pan and bake for 1 hour and 10 minutes, or until a
wooden pick inserted into the center comes out clean. Cool; remove
from the cake pan.
