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263 gift jar recipes:Part one

Moms View Message Board: Cooking and Recipe Discussion: Gift Jar Recipes: 263 gift jar recipes:Part one
By Cat on Tuesday, September 17, 2002 - 06:42 pm:

Almond Joy Brownie Mix


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



Almond Joy Brownies
Makes 2 dozen brownies


1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. Add: 3/4 cup (1 1/2 sticks) butter or margarine, not diet, melted 4 eggs, slightly beaten.
3. Mix until completely blended.
4. Spread batter in a sprayed 9x13-inch baking pan.
5. Bake at 350 degrees for 30 minutes. Cool completely in pan. Cut into 2-inch squares









Almost Hamburger Helper


2 cups nonfat dry milk

1cup cornstarch

1/4 cup beef bouillon powder

2 tablespoons onion flakes

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon black pepper

2 tablespoons dried parsley

1 tablespoon garlic powder



Mix the ingredients together and store in an air-tight container. Use mix as a base for the following dinners.





Chili Mac:

1 lb ground beef, browned and drained

1 c water

1/2 c macaroni noodles (uncooked)

2 cans chopped tomatoes

1 T chili powder

1/2 cup mix



Combine all and simmer 20 minutes or until macaroni is cooked





Stroganoff:

1 lb ground beef, browned and drained

2 c water

1/2 c mix

2 c uncooked egg noodles

1/2 cup sour cream



Combine all except sour cream. Simmer 20 minutes or until noodles are tender. Stir in sour cream and serve.



Potato Beef Casserole:

1 lb ground beef, browned and drained

3/4 c water

6 potatoes, peeled and thinly sliced

1 c frozen mixed veggies

1/2 cup mix



Combine all and simmer, covered, until potatoes are tender, about 30 minutes, stirring occasionally. Remove cover and cook until excess water is evaporated.



Quick Lasagna:

1 lb ground beef, browned and drained

1/2 c mix

1 onion, chopped

2 c water

16 oz tomato sauce

3 c lasagna noodles, uncooked, broken in bits

1/4 c parmesan cheese

2 c mozzarella cheese, shredded



Combine all except mozzarella in large skillet. Bring to a boil, let simmer for 15 minutes or until noodles are cooked. Top with mozzarella. Turn off heat and let cheese melt.





Apple Cake in a Jar
2/3 cup shortening

2-2/3 cups white sugar

4 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1-1/2 teaspoons salt

2 teaspoons baking soda

3 cups all-purpose flour

2/3 cup water

3 cups grated apple

2/3 cup raisins

2/3 cup chopped walnuts

8 straight-sided wide-mouth pint canning jars with l



Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside. Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts. Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored with other canned food for up to a year.





Apple Pie in a Jar


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

28 cups peeled, cored and sliced apples



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.





Apple, Cinnamon, Walnut Oatmeal Mix

1 7 oz package dried apples
1 18 oz. container quick-cooking oats
1 3 oz. jar non-dairy creamer
1/2 cup brown sugar; firmly-packed
1/2 cup walnuts; chopped
1 teaspoon salt
2 teaspoons ground cinnamon

Place dried apples in a processor; process until finely chopped. Add remaining ingredients and process until well blended. Store in airtight container. Give with serving instructions. Makes 7 1/2 cups mix; about 15 servings.


Attach this to the jar:



Apple, Cinnamon, Walnut Oatmeal Mix


Stir 2/3 cup boiling water into 1/2 cup oatmeal mix until well
blended. Let stand until thickened.









AMERICAN BLESSINGS MIX


2 CUPS BUGLES CORN SNACKS

2 CUPS SMALL PRETZELS

1 CUP CAN CORN

1 CUP DRIED FRUIT BITS OR RAISINS

1 CUP PEANUTS OR SUNFLOWER SEEDS

1 CUP M&M BRAND CHOCOLATE CANDY

HERSHEY’S BRAND CHOCOLATE KISS



PUT IN JARS WITH THIS TAG:



AMERICAN BLESSINGS MIX


BUGLES:

SHAPED LIKE A CORNUCOPIA OR HORN OF PLENTY, A SYMBOL OF

OUR NATIONS ABUNDANCE.



PRETZELS:

ARMS FOLDED IN PRAYER, A FREEDOM SOUGHT BY THOSE

WHO FOUNDED OUR COUNTRY.



CANDY CORN:

SACRIFICES OF THE PILGRIMS' FIRST WINTER. FOOD WAS

SO SCARE THAT SETTLERS SURVIVED ON JUST A FEW KERNELS OF CORN A DAY.



NUTS OR SEEDS:

PROMISE OF A FUTURE HARVEST, ONE WE WILL REAP ONLY IF SEEDS

ARE PLANTED AND TENDED WITH DILIGENCE.



DRIED FRUITS:

HARVEST GIFTS OF OUR BOUNTIFUL LAND.



M&MS:

MEMORIES OF THOSE WHO CAME BEFORE US TO GUIDE US TO A BLESSED FUTURE.



HERSHEY'S KISS:

THE LOVE OF FAMILY AND FRIENDS THAT SWEETENS OUR LIVES







Apple Crisp in a Jar


½ cup all purpose flour
¾ cup packed brown sugar
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
½ cup oats
½ cup raisins
Jar 1 pt

Layer in 1-pint wide-mouth canning jar in order listed above.

ATTACH TO JAR OR CONTAINER:



Apple Crisp in a Jar


4-cups sliced tart apples (about 4 medium)
1/3-cup butter, softened

Heat oven to 375°. Arrange apples in greased square pan, 8x8x2- inches. Mix contents of jar in large bowl: sprinkle over apples. Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm and if desired, with cream or ice cream.





APPLE MUFFINS

2 c Self rising flour
1/2 c Sugar
1/4 c Brown sugar
1 ts Cinnamon
1/4 ts Nutmeg
1 c Chopped dried apple

Mix: Combine and store in an airtight container.


Attach this to the Jar:



Apple Muffins

1 pk Mix
1 Egg
3/4 c Milk
1/4 c Vegetable oil

Preheat oven to 400. Mix all ingredients just until moistened. Fill greased muffin cups 3/4 full. Bake 15-18 minutes, or until golden brown.







APPLESAUCE COOKIES

1 cup brown sugar

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

3/4 cup raisins

3/4 cup chopped nuts



Combine flour, salt, cinnamon and baking soda - stir well. Place the flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Add other ingredients, one item at a time, packing each layer down. Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label, if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon.



Attach to Jar:

AppleSauce Cookies



Whip 3/4 cup of butter or shortening until light and fluffy. Add 1 egg and 1/2 cup applesauce and beat until mixed. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on a greased cookie sheet. Bake for 8 - 12 minutes at 350 degrees F.





APPLE SPICE CAKE MIX


Stir together the following ingredients, and store them in an airtight jar:



3 cups flour

1 1/2 cups sugar

1 1/2 tsp. each baking soda and cinnamon

1 tsp. vanilla powder

1/4 tsp. nutmeg

1 cup chopped walnuts

1/2 cup raisins



To make a cake serving 8 to 10 people: Preheat oven to 350 degrees. Grease and flour an 8 cup bundt

pan. Combine mix with 1 1/2 cups oil, 3 eggs, and 3 cups chopped apples. Mix until well blended. Pour

batter into the bundt pan, and bake for 1 hour and 10 minutes. Allow to cool before removing from pan.





APRICOT BREAD


1/2 cup nuts

1/2 cup dried apricots finely chopped

1/2 cup sugar

2 1/2 cup bisquick

1 tsp. baking powder

1/4 tsp. salt



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



Recipe to attach to jar:

Apricot Bread mix



Preheat the oven to 350 Degrees. In a large bowl, place the Apricot Bread mix. Make a well in the center. Mix wet 1 1/4 cup milk, 1 tsp. vanilla, 2 egg slightly beaten, 1/2 cup softened butter or margarine into dry mixture. Mix until completely blended. Spoon the batter into a large loaf pan that is well greased with waxed paper in the bottom. Bake for 1 hr or until knife inserted in the center comes out clean. Cool in the pan on a wire rack before removing.





Bagel Mixes


You can not only make your own bagels, but can also make mixes to keep on hand to make this already ‘‘easier than it looks' job, more convenient. You can make the dough for your bagels in your bread maker, using the dough cycle. Once your dough is ready, follow the directions below to make your own moist, chewy bagels!



1- Set aside two 1/4 inch balls of dough. You will use these later to determine if it is time to boil your bagels. If dough pops to the top of the boiling water right away, you are ready.



2-Place the dough on a floured surface and divide into 8 (5) equal portions. Form balls, and gently press your thumb through the middle of each ball and slowly stretch dough into a bagel shape. Leave bagels to rise on same floured surface, lightly covered with a towel.



3- While the bagels are rising, bring 3 quarts of water to a rolling boil. Add 1 Tbsp. sugar to boiling water and stir to dissolve sugar. Drop first dough ball from step one, into boiling water, using a slotted spoon. When dough balls pass this test, you are ready to boil your bagels by dropping them carefully into the boiling water, 2 or 3 at a time. Boil on each side for 1 1/2 minutes. Remove from water, and cool on wire cooling rack for 1 minute.



4- Brush each bagel with an egg wash (1 egg + 1 Tbsp. water) and sprinkle with sesame or poppy seeds if desired. (Non-stick cooking spray may be substituted for egg wash).



5- Bake at 400 degrees F.on baking sheet which has been sprinkled with corn meal (can used greased baking sheet), for 12-15 minutes, or until golden brown. *You can make Bagel Chips by slicing left-over bagels into thin slices (horizontally), and brushing them with melted butter or margarine. Lay, buttered side up, on an ungreased baking sheet, and bake at 325 degrees F. for 12 - 15 minutes or until golden brown and crispy. **You can make Bagel Sticks by cutting bagel rounds before they rise, and laying them into straight lines. Let rise, boil, and then spray with non-stick cooking spray, roll in sesame or poppy seeds if desired. Bake just as you would for round bagels.



-------------------------------------------------------------



Chewy Basic Bagel Mix

3 cups Flour (2)

3 1/3 Tbsp. Brown Sugar (2)

1 tsp. Salt (3/4)

3 1/4 tsp. Active Dry Yeast (2 1/4)



Place yeast into a small zip baggie and set aside, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggie of yeast on top of mix and apply lid.

To make the bagels later, you will need the following additional ingredient:



1 1/8 cup Water (3/4) Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker.



Insert the bread pan into the bread maker, and select "Dough" and loaf size. Select desired delay option, and press Start. When dough cycle has completed follow directions above to make bagels



-------------------------------------------------------------





Cinnamon Raisin Bagel Mix

3 cups Flour (2)

3 1/3 Tbsp. Brown Sugar (2)

1 t sp. Salt (3/4)

1 Tbsp. Sugar (3 tsp.)

1 Tbsp. Cinnamon (3 tsp.)

1/2 cup Raisins (1/3)

3 1/4 tsp. Active Dry Yeast (2 1/4)



Place cinnamon and sugar into a small zip baggie and set aside. Place raisins into another small zip baggie and set aside. Do the same with the yeast and set aside, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of spices, raisins and yeast on top of mix and apply lid. To make the bagels later, you will need the following additional ingredient:

1 1/8 cups Water (3/4)



Soak raisins in enough warm water to cover them, for ten minutes, then drain and blot between paper towels to remove excess moisture. Toss with cinnamon and sugar in a small bowl, then add to other ingredients in bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "Dough" and loaf size. Select desired delay option, and press Start. When dough cycle has completed, follow directions above



-------------------------------------------------------------



Hearty Whole Wheat Bagel

Mix 2 cups Flour (1 1/4)

1 cup Whole Wheat Flour (3/4)

3 1/3 Tbsp. Brown Sugar (2)

2 Tbsp. Gluten (1 1/3)

1 tsp. Salt (3/4)

3 1/4 tsp. Active Dry Yeast (2 1/4)



Place yeast into a small zip baggie and set aside, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggie of yeast on top of mix and apply lid. To make the bagels later, you will need the following additional ingredient:



1 1/8 cups Water (3/4)



Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into thebread maker, and select "Dough" and loaf size. Select desired delay option, and press Start. When dough cycle has completed, follow directions above for making bagels





-------------------------------------------------------------



Heavenly Garlic Bagel Mix



3 cups Flour (2)

3 1/3 Tbsp. Brown Sugar (2)

1 tsp. Salt (3/4)

1 tsp. Garlic Powder (3/4)

1 tsp. Parsley Flakes (3/4)

1/4 tsp. Paprika (1/8)

3 1/4 tsp. Active Dry Yeast (2 1/4)



Place yeast into a small zip baggie and set aside, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggie of yeast on top of mix and apply lid.

To make the bagels later, you will need the following additional ingredient:



1 1/8 cups Water (3/4)



Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker.

Insert the bread pan into the bread maker, and select "Dough" and loaf size. Select desired delay option, and press Start. When dough cycle has completed, follow directions above Note: Try sprinkling with Parmesan cheese and garlic bread seasoning for a more pronounced Italian flavor.



-------------------------------------------------------------



Superb Onion Bagel Mix



3 cups Flour (2)

3 1/3 Tbsp. Brown Sugar (2)

1 tsp. Salt (3/4)

3/4 tsp. Onion Powder (1/2)

1 1/2 tsp. Minced Onions, dried (1)

3 1/4 tsp. Active Dry Yeast (2 1/4)



Place yeast into a small zip baggie and set aside, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggie of yeast on top of mix and apply lid. To make the bagels later, you will need the following additional ingredient:



1 1/8 cups Water (3/4)



Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select “Dough” and loaf size. Select desired delay option, and press Start. When dough cycle has completed, follow directions above





BANANA BREAD



1/2 cup nuts

1/2 cup dried bananas finely chopped

1/2 cup sugar

2 1/2 cup bisquick

1 tsp baking powder

1/4 tsp salt



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



Recipe to attach to jar:



Banana Bread mix



Preheat the oven to 350 Degrees. In a large bowl, place the Banana Bread mix. Make a well in the center. Mix wet 1 1/4 cup milk, 1 tsp. vanilla, 2 egg slightly beaten, 1/2 cup softened butter or margarine into dry mixture. Mix until completely blended. Spoon the batter into a large loaf pan that is well greased with waxed paper in the bottom. Bake for 1 hr or until knife inserted in the center comes out clean. Cool in the pan on a wire rack before removing.





Banana Nut Bread Baked in a Jar



2/3 cup shortening

2-2/3 cups white sugar

4 eggs

2 cups mashed bananas

2/3 cup water

3-1/3 cups all-purpose flour

1/2 teaspoon baking powder

2 teaspoons baking soda

1-1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

2/3 cup chopped pecans



Cream shortening and sugar. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts. Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) about 45 minutes.

Meanwhile, sterilize the lids and rings in boiling water. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored in a cool dry place for up to 6 weeks.





BANANA CHOCOLATE CHIP BREAD


1/2 cup chocolate chips

1/2 cup dried bananas finely chopped

1/2 cup sugar

2 1/2 cup bisquick

1 tsp baking powder

1/4 tsp salt



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



Recipe to attach to jar:

Banana Chocolate Chip Bread



Preheat the oven to 350 Degrees. In a large bowl, place the Banana Chocolate Chip Bread mix. Make a well in the center. Mix wet 1 1/4 cup milk, 1 tsp vanilla, 2 eggs slightly beaten eggs , 1/2 cup butter or margarine softened into dry mixture. Stir until completely blended. Spoon the batter into a large loaf pan that is well greased with waxed paper in the bottom. Bake for 1 hr or until knife inserted in the center comes out clean. Cool in the pan on a wire rack before removing.





Banana Nut Bread Baked in a Jar


2 2/3 cups sugar

2/3 cup shortening

4 eggs

2/3 cup buttermilk

bananas

1 tsp. vanilla

3 1/2 cups flour

1/2 tsp. ginger

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 cups mashed ripe bananas

2/3 cup chopped nuts



In large bowl cream sugar and shortening with electric mixer. Add eggs and mix well. Add buttermilk and vanilla and mix well. Place dry ingredients in a separate large bowl and blend with a whisk. Add creamed ingredients to dry ingredients and mix with whisk and spoon. Gently stir in mashed bananas and nuts. Place 1cup batter each in 7 well-greased 1-pint wide-mouth canning jars. Wipe batter from rims. Place jars on a baking sheet. Bake at 325 degrees F for 45 minutes, or until a toothpick inserted in center comes out clean. Wipe rims. Place hot sterilized seals and rings on hot jars. Keep in refrigerator for prolonged storage.





BAVARIAN MINT COFFEE


1/3 cup non-dairy coffee creamer

1/3 cup sugar

1/3 cup instant coffee

2 tbsp. cocoa

5 hard peppermint candies, crushed

Combine all ingredients together. Store in airtight container. Use 2 to 2½ teaspoons per cup of boiling water. Relax and enjoy!





BAYOU SEASONING MIX



Stir together the following ingredients, and store them in an airtight jar:



2 tbs.+1/2 tsp. Paprika

2 tbs. garlic powder

1 tbs. each salt, onion powder, oregano, thyme, cayenne, and black pepper.



I guarantee...you'll love it!!





Beer Pretzels

3-1/3 cups whole wheat bread flour
1 tbsp sugar
1 package active dry yeast
1 tsp salt
1 tsp dried oregano, crushed
1/2 tsp dried basil
1/4 tsp garlic powder
1 tbsp instant minced onion
3/4 cup grated Parmesan cheese

Makes 2 bottles.

Sift together flour, sugar, yeast and salt in a bowl. Stir together oregano, basil, garlic powder, onion and cheese in another bowl. Divide ingredients among two 16-oz bottles or jars; I use tall clear corkable bottles.

Gift Tag Directions:

Place bottle contents in a medium mixing bowl. Stir in a 3/4 cup beer. Knead on lightly floured surface till smooth. Cover and let rest in warm place till doubled (about 45 minutes). Roll out on a lightly floured surface into a 10x6-inch rectangle, cut lengthwise into six 1 inch strips. Form strips into pretzel shapes. Place on a greased baking sheet. Cover and let rise in a warm place till nearly doubled (about 30 minutes). Bake at 400 degrees on top rack for about 8 minutes or till slightly browned. Cool on wire racks.





BEER BREAD MIX IN A JAR or BEER BOTTLE



1-1/2 cups all purpose unbleached flour

2/3 cup yellow corn meal

2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

2 tablespoon brown sugar

2/3 cup parmesan cheese

1/2 teaspoon crushed red pepper

4 teaspoon dried minced onion (approximately 3 cups for a 32 ounce container)



Layers: brown sugar corn meal parmesan, red pepper, onion - combined flour combined with baking powder, baking soda, salt



Attach recipe card:

Beer Bread Place contents of jar in a medium mixing bowl. Stir in 12 ounces of beer, just until combined. Pour into a greased 8x4x2 inch loaf pan and bake at 375 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cover with foil during last 10 minutes to prevent overbrowning. Cool in pan 10 minutes, then transfer to a wire rack. Cool completely or serve warm.




BLACKBERRY BREAD



3 cup all purpose flour

1 tsp baking soda

1 tsp salt

2 1/2 tsp cinnamon

1 cup sugar



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



Recipe to attach to jar:

BlackBerry Bread mix



Preheat the oven to 350 Degrees. In a large bowl, place the blackberry bread mix.Make a well in the center. Mix wet ingredients 1 1/4 cup oil, 4 egg slightly beaten, 20oz. frozen blackberries thawed slightly and pour into dry mixture.Mix until completely blended. Spoon the batter into 2 large loaf pan or 4 small loaf pans.Bake large loaves for 1 hr or 2 small loaves for 45 minutes. Cool in the pan on a wire rack before removing.





BLACK EYED PEA SOUP


3 1/2 cups dried black eyed peas



For Seasoning Packet:



1/2 cup dried minced onion

6 T. chicken bouillon granules

2T. dried parsley flakes

1 T. sugar

2 tsp dried minced garlic

1 tsp chili powder

1 tsp onion powder

1/2 tsp pepper

1/2 tsp garlic powder



Add 2 cups of the peas into a wide mouth 1quart canning jar. Mix and place the seasoning in a small

plastic bag. Place the packet on top of the peas. Add the remaining peas.



Attach this to the Jar

Black Eyed Pea Soup



Remove seasoning packet and set aside. Rinse peas and place in microwave safe dish. Cover with water, 1 to 2 inches over the top of the beans. Cover the dish loosely with plastic wrap and microwave on high for 15 minutes, rotating after 7 minutes. Drain and rinse beans. Place beans in a large soup pott. Add 12 cups water, 2 (14oz) can of diced or crushed tomatoes & Seasoning packet. Cover, bring to a boil. Lower heat, cover and simmer 1 1/2 hours or until beans are tender. Stir Occasionally.





BLACK FORREST COFFEE
4 cups fresh brewed coffee

1/2 cup chocolate syrup

1/4 cup maraschino cherry juice

Sweetened whipped cream

Shaved chocolate

Maraschino cherries



Combine coffee, chocolate syrup, and cherry juice; mix well.

Top individual servings with whipped cream, chocolate shavings and a cherry.





Blarney Stones Cookie Mix In A Jar


1 cup sugar
3/4 cup golden raisins
1 1/2 cups peanuts; salted
1 3/4 cups flour; * mixed together
1 teaspoon baking soda; * mixed together
1 teaspoon allspice; * mixed together

Mix flour with baking soda and allspice.

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


Attach this to the Jar

Blarney Stones Cookies



Makes 3 1/2 dozen cookies Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 3/4 cup butter ; not diet, very soft 2 eggs, slightly beaten 1 1/2 tsp. vanilla (opt.) Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets. Bake at 375 degrees F for 9 to 11 minutes until edges are lightly browned. Cool 5 minutes on baking sheet.




Blueberry Scones


2 cups all-purpose flour
1/3 cup vanilla sugar
1/4 cup nonfat dry milk powder
2 tsp baking powder
1 tsp dried lemon peel
1/4 tsp salt
1/3 cup shortening (type that does not need refrigeration)
1 cup dried blueberries

Stir together the flour, sugar, milk powder, baking powder, lemon peel and salt in a large mixing bowl. Cut in shortening using pastry blender till resembles coarse crumbs. Stir in blueberries. Place in jar and add more berries if needed. Store at room temp for up to 6 weeks or in freezer for up to 6 months.

Gift Tag Directions:

Place contents of jar in large mixing bowl. Add 1 beaten egg and 1/4 cup water, stir till moistened. Turn dough out onto a lightly floured surface and quickly knead for 12-15 strokes or till smooth. Pat 1/2 inch thickness. Cut into desired shapes with a 2-1/2 to 3 inch cutter. Dip cutter in flour between cuts. Place scones 1 inch apart on ungreased baking sheet. Brush tops with milk if desired. Bake at 400 for 12-15 minutes. Transfer to wire rack to cool slightly. Serve warm. Makes 10-12. A jar of Blueberry Preserves would be a neat gift to go along with the jar mix.



BRAN MUFFINS


1 1/2 cup All Bran Cereal

1 1/4 cup self rising flour

1/2 cup brown sugar

1 cup golden raisins



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



Recipe to attach to jar:

BRAN MUFFINS



Preheat the oven to 400 Degrees. Empty Bran Muffin mix in large mixing bowl; stir to combine. 1 egg slightly beaten, 1/2 cup milk, 1/2 cup melted butter or margarine.



Mix until completely blended. Spoon the batter into greased muffin tins, filling 2/3 to 3/4 full. Bake for 16 to 18 minutes, or until golden brown. Serve warm or cool completely on a wire rack.





BREAD MACHINE MIXES


Just place dry mix ingredients inside a quart jar, place the baggie or packet of yeast on top of the mix and apply lid to jar. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the directions, and you are finished! Please note that the main recipe is for a 1-1/2 pound loaf, and the measurements in (parenthesis) are for 1 pound loaves. Enjoy!



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Apple-Spice Bread Mix



3 1/4 cups Flour (2 cups)

2 Tbsp. Sugar (1 Tbsp.)

2 Tbsp. Dry Milk (1 Tbsp.)

1 1/2 tsp. Salt (1 tsp.)

2 tsp. Apple Pie Spice (1 1/2 tsp.)

1/2 cup Chopped Dried Apples (1/3 cup)



Mix flour, sugar, milk and salt and place in a quart size jar. Place dried apples & apple pie spice inside a small zip baggie and place on top of flour mixture inside jar. Apply lid. To make the bread later, you will need the following additional ingredients:



2 1/2 tsp. Active Dry Yeast (1 1/2 tsp.)

OR 2 tsp. Quick Acting Dry Yeast (1 1/2 tsp.)

1 1/4 cups Warm Water (110 degrees) (3/4 cup)

2 Tbsp. Vegetable Oil (1 Tbsp.)



Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast & apples/spice mixture for last. Insert the bread pan into the bread maker, and select "Sweet", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



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Bacon, Egg and Cheese Bread Mix



3 cups Flour (2)

1/3 cup Bacon Bits (dehydrated bacon) (1/4)

1/2 cup Parmesan Cheese (1/3)

1 1/2 Tbsp. Sugar (1)

1 tsp. Salt (3/4)

3 tsp. Active Dry Yeast (2)



Place cheese and bacon bits into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of bacon/cheese and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:



1 1/8 cup water (3/4)

1 Egg (1)

2 Tbsp. Vegetable Oil (1)



Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker.

Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



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Brownie Bread Mix



1/2 cup Unsweetened Cocoa Powder (1/3)

1/2 cup Pecans, chopped (1/3)

2 1/2 cups Flour (1 3/4)

3 Tbsp. Flour (2)

3/4 cup Sugar (1/2)

1 1/2 tsp. Salt (1)

1 Tbsp. Active Dry Yeast (2 tsp.)



Place unsweetened cocoa powder into a small zip baggie and set aside, then place pecans into another small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of cocoa, nuts and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:



1 1/8 cup Water (3/4)

2 1/2 Tbsp. Vegetable Oil (1 1/2)

1 Egg (1)



In a small saucepan, bring water to a boil. Add cocoa and stir with wire whisk until completely dissolved. Let cool to room temperature. Place the cocoa mixture and all remaining ingredients, except nuts into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "Sweet", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. At the beep, add nuts. If desired, after removing baked loaf from pan, while still warm, frost with chocolate glaze-combination of powdered sugar, cocoa and milk.



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Chocolate/Chocolate Chip Bread Mix



3 cups Flour (2)

4 Tbsp. Sugar (3)

1 1/2 tsp. Salt (1)

4 Tbsp. Unsweetened Cocoa Powder (3)

1/2 cup Miniature Chocolate Chips (1/3)

2 1/4 tsp. Active Dry Yeast (1 3/4)



Place chocolate chips into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of chocolate chips and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:



1 1/8 cup Water (3/4)

1 Egg, beaten (1)

1/2 tsp. Vanilla (1/2)



Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. Add chocolate chips at the beep. Note: For a different flavor, try using Mint chocolate chips, and/or Mint extract in place of the Vanilla.



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Chocolate Sandwich Cookie Bread Mix



3 cups Flour (2)

1/4 cup Sugar (3 Tbsp.)

1 tsp. Salt (3/4)

1 cup Chocolate Sandwich Cookies -- crushed (3/4)

2 1/2 tsp. Active Dry Yeast (1 1/2)



Place crushed cookies into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of cookies and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:



1 cup Milk (3/4)

1 1/2 Eggs (1)

5 Tbsp. Butter or Margarine (3)



Place all ingredients, except cookies, into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "Sweet", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. At the beep, add crushed cookies.



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Cinnamon-Raisin Bread Mix



3 1/4 cups Flour (2 cups)

1/4 cup Sugar (2 Tbsp.)

1 1/2 tsp. Salt (1 tsp.)

1 tsp. Ground Cinnamon (3/4 tsp.)

3/4 cup Raisins (1/2 cup)



Mix flour, sugar, cinnamon and salt and place in a quart size jar. Place raisins inside a small zip baggie and place on top of flour mixture inside jar. Apply lid. To make the bread later, you will need the following additional ingredients:

3 1/2 tsp. Active Dry Yeast (2 tsp.)

OR 3 tsp. Quick Acting Dry Yeast (1 3/4 tsp.)

1 1/4 cups Warm Water (110 degrees) (3/4 cup)

2 Tbsp. Vegetable Oil (1 Tbsp.)



Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast & raisins for last. Insert the bread pan into the bread maker, and select "Sweet", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



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Corny Three Pepper Bread Mix



3 1/3 cups Flour (2 1/4)

2 Tbsp. Dry Milk (1)

1 1/2 Tbsp. Sugar (1)

1/3 cup Cornmeal (3 Tbsp.)

1 tsp. Coarse Black Pepper (1/2)

1/2 tsp. Red Pepper Flakes (1/4)

1/2 tsp. Paprika (1/4)

2 1/2 tsp. Active Dry Yeast (1 1/2)



Place black pepper, red pepper flakes and paprika into a small zip baggie and set aside. Do the same with yeast, or set aside a Pre packaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of peppers and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:



1 1/8 cup Water (3/4)

2 Tbsp. Olive Oil (1)



Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. Note: Use fresh ground peppers for the most flavor in your bread. This bread makes excellent croutons, and the crumbs make tasty breading for pan fried or oven fried pork or fish.



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Crunchy Wheat/Honey Bread



Mix 2 cups Whole Wheat Flour (1 1/4 cups)

1 1/2 cups Flour (1 cup)

1/2 cup slivered Almonds, toasted (1/3 cup)

1 1/2 tsp. Salt (1 tsp.)



Mix flours and salt and place in a quart size jar. Put Almonds in a small zip baggie and place them on top of flour mixture in top of jar. Apply lid. To make the bread later, you will need the following additional

ingredients:



1 1/4 cup Warm Water (110 degrees) (5/8 cup)

3 Tbsp. Honey (2 Tbsp.)

2 Tbsp. Vegetable Oil (1 Tbsp.)



Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast and almonds for last. Insert the bread pan into the bread maker, and select "Whole Wheat", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



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Garlic/Cheese Bread Mix



3 cups Flour (2 1/8)

1 1/2 Tbsp. Dry Milk (1)

3 tsp. Sugar (2)

1 1/2 tsp. Salt (1)

1/4 cup Parmesan cheese (1/8)

1 tsp. Garlic Powder (3/4)

2 1/2 tsp. Active Dry Yeast (1 1/2)



Place garlic powder into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of pecans and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:



1 1/8 cups Water (3/4)

2 Tbsp. Vegetable Oil (1)



Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



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Garlic-Herb Bread Mix



3 1/4 cups Flour (2 cups)

2 Tbsp. Sugar (1 Tbsp.)

1 1/2 tsp. Salt (1 tsp.)

1/2 tsp. Dried Rosemary Leaves (1/4 tsp.)

1/4 tsp. Dried Thyme Leaves (1/8 tsp.)

1/4 tsp. Dried Basil Leaves (1/8 tsp.)

1 tsp. Garlic Powder (3/4 tsp.)



Mix flour, sugar and salt and place in a quart size jar. Put remaining spices in a small zip baggie, and place on top of flour mixture in top of jar. Apply lid. To make the bread later, you will need the following additional ingredients:



1 1/4 cups Warm Water (110 degrees) (3/4 cup)

1 Tbsp. Vegetable Oil (2 tsp.)

2 3/4 tsp. Active Dry Yeast (1 3/4 tsp.)

Or 2 1/4 tsp. Quick Acting Dry Yeast (1 3/4 tsp.)



Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast and spices for last. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



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Irish Soda Bread Mix



3 cups Flour (2)

1 Tbsp. Sugar (3 tsp.)

1 1/2 tsp. Salt (1)

2 Tbsp. Buttermilk Powder (1 1/2)

1 Tbsp. Caraway Seeds (1/2)

1 cup Golden Raisins (1/2)

2 1/2 tsp. Active Dry Yeast (1 1/2)



Place caraway seeds and raisins into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of seeds/raisins and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:



1 1/8 cup Water (3/4)

2 Tbsp. Vegetable Oil (1)



Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. Add raisins/seeds at the beep. Note: The added

sugar from the raisins may make crust darker than dough without raisins, so you might want to start with the lightest crust setting. You can substitute darker raisins, but your dough will become a darker color, and your finished loaf may be a bit heavier.



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Multi-grain Bread Mix



1 1/3 cups Flour (1 cup)

1 1/3 cups Whole Wheat Flour (3/4 cup)

1 cup 7 Grain Cereal (2/3 cup)

2 Tbsp. Brown Sugar (packed) (2 Tbsp.)

1 1/4 tsp. Salt (1 tsp.)



Mix flours, sugar and salt and place in a quart size jar. Apply lid. To make the bread later, you will need the following additional ingredients:



3 tsp. Active Dry Yeast (2 1/4 tsp.)

OR 2 1/2 tsp. Quick Acting Dry Yeast (2 tsp.)

1 1/4 cups Warm Water (110 degrees) (5/8 cup)

2 Tbsp. Vegetable Oil (1 Tbsp.)



Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast for last. Insert the bread pan into the bread maker, and select "Whole Wheat", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. Note: 7 Grain Cereal may be found in the health food section or the hot cereal section of your grocery store.



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Nutty Chocolate Chip Bread Mix



3 cups Flour (2)

3/4 cup Chocolate Chips (1/2)

3 Tbsp. Sugar (2)

1 Tbsp. Dry Milk (2)

3/4 tsp. Salt (1/2)

2 1/2 tsp. Active Dry Yeast (1 1/2 tsp.)

1/3 cup sliced Almonds (1/4)



Place almonds & chocolate chips into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of nuts/chips and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:



1 1/8 cup Water (3/4)

2 Tbsp. Vegetable Oil (1)



Place all ingredients except nuts/chips, into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "Sweet", desired crust color, rapid or normal baking cycle and loaf size. Do not use delay option, and press Start. Add nuts and chips at the beep.



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Nutty Cinnamon Bread Mix



3 1/3 cups Flour (2 1/2)

1 1/2 Tbsp. Dry Milk (1)

3 Tbsp. Brown Sugar (2)

1 tsp. Salt (3/4)

2 tsp. Cinnamon (1 1/2)

1/2 cup chopped Pecans (1/3)

2 1/2 tsp. Active Dry Yeast (1 1/2)



Place pecans into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of pecans and yeast on top of mix and apply lid. To make the bread later, you will need the following additional

ingredients:



1 1/8 cups Water (3/4)

1/4 cup Vegetable Oil (2 Tbsp.)



Place all ingredients except pecans, into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "Sweet", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. Add pecans at the beep.



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Nutty Maple Bread Mix



2 1/2 cups Flour (1 1/2)

1/2 cup dry, Maple/Brown Sugar Malt-O-Meal cereal (1/3)

1 1/2 Tbsp. Dry Milk (1)

1 1/2 Tbsp. Brown Sugar (1)

1/2 cup chopped Pecans (1/3)

2 1/2 tsp. Active Dry Yeast (1 3/4)



Place pecans into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of pecans and yeast on top of mix and apply lid. To make the bread later, you will need the following additional

ingredients:



1 1/8 cup Water (3/4)

1 Tbsp. Vegetable Oil (1/2)

1 1/2 Tbsp. Maple Pancake Syrup (1)



Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. Add pecans at the beep. Note: Check dough about 5 minutes into mixing cycle. It should have formed a soft, smooth ball around the blade. If dough is too dry, add liquid 1 tsp. at a time, until dough looks moist enough. If dough is too moist, add flour, 1 tsp. at a time until it looks firm enough.



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Nutty Oatmeal Bread Mix



3 cups Flour (2)

1/2 cup Quick Oats (1/3)

1/2 cup Chopped Pecans (1/3)

3 Tbsp. Sugar (2)

2 Tbsp. Dry Milk (1)

1 1/4 tsp. Salt (3/4)



2 1/2 tsp. Active Dry Yeast (1 1/2) Place pecans into a small zip baggie and set aside. Do the same

with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of pecans and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:



1 1/4 cups Water (7/8)

2 Tbsp. Vegetable Oil (1)



Place all ingredients except pecans, into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "Sweet", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. Add pecans at the beep.



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Oatmeal Bread Mix



3 cups Flour (2 cups)

1/2 cup Quick or Regular Oats (1/3 cup)

2 Tbsp. Dry Milk (1 Tbsp.)

1 1/4 tsp. Salt (3/4 tsp.)



Mix flour, oats, milk and salt and place in a quart size jar. Apply lid. To make the bread later, you will need the following additional ingredients:



2 3/4 tsp. Active Dry Yeast (2 tsp.)

OR 2 1/4 tsp. Quick Acting Dry Yeast (2 tsp.)

1 cups Warm Water (110 degrees) (2/3 cup)

2 Tbsp. Vegetable Oil (1 Tbsp.)



Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast for last.

Insert the bread pan into the bread maker, and select "Sweet", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



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Oh, Baby! Cinnamon/Granola Bread Mix



1 jar Applesauce Baby Food (4 ounces), unopened

2 1/4 cups Whole Wheat Flour (1 1/2)

1 1/4 cups Flour (3/4)

3/4 cup Granola (1/2)

1/3 cup Dry Milk (1/4)

4 tsp. Brown Sugar (1 Tbsp.)

3/4 tsp. Cinnamon (1/2)

2 1/2 tsp. Active Dry Yeast (1 1/2)



Place applesauce jar in bottom of a quart sized jar. Place yeast in a small zip baggie, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into the quart sized jar, on top of the applesauce. Lay baggie of yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:



1 cup Water (2/3)

4 ounces Applesauce (from jar inside jar) (3 ounces)

1 Tbsp. Vegetable Oil (1)



Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "Whole Wheat", desired crust color,

rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. Note: Check dough about 5 minutes into mixing cycle. It should have formed a soft, smooth ball around the blade. If dough is too dry, add liquid 1 tsp. at a time, until dough looks moist enough. If dough is too moist, add flour, 1 tsp. at a time until it looks firm enough.



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Olive/Cheese Bread Mix



1- 2.25 ounce can chopped Black Olives (unopened)

3 cups Flour (2)

3/4 cup Parmesan Cheese (1/2)

1 Tbsp. Sugar (3 tsp.)

1 tsp. Salt (3/4)

2 1/2 tsp. Active Dry Yeast (1 1/2)



Place can of olives in bottom of a quart sized jar. Place yeast in a small zip baggie, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into the quart sized jar, on top of the olives. Lay baggie of yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:



1/4 cup Black Olives (from can inside jar)(3 Tbsp.)

1 cup Milk (2/3)

1 1/2 Tbsp. Olive Oil (1)



Place all ingredients into bread pan, in the order recommended by bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Do not use delay option, and press Start. Note: Check dough about 5 minutes into mixing cycle. It should have formed a soft, smooth ball around the blade. If dough is too dry, add liquid 1 tsp. at a time, until dough looks moist enough. If dough is too moist, add flour, 1 tsp. at a time until it looks firm enough.



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Onion Bread Mix



1/4 cup Dehydrated Onion Flakes (1/8 cup)

3 1/3 cups Flour (2 cups)

2 Tbsp. Sugar (1 Tbsp.)

1 Tbsp. Dry Milk (2 tsp.)

1 1/2 tsp. Salt (1 tsp.)



Place onion flakes in a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of onions and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:



2 3/4 tsp. Active Dry Yeast (1 3/4 tsp.)

OR 2 1/2 tsp. Quick Acting Dry Yeast (1 1/2 tsp.)

1-1/8 cups Warm Water (110 degrees F) (2/3 cup) 1 Tbsp. Vegetable Oil (2 tsp.)



Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast and onions for last. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



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Onion/Pepper Bread Mix



3 cups Flour (2)

3 Tbsp. Dry Milk (2)

1 tsp. Salt (3/4)

1 Tbsp. Sugar (3 tsp.)

1 1/2 tsp. Minced Onion, dried (1)

3/4 tsp. coarse Black Pepper (1/2)

1/4 tsp. Garlic Powder (1/8)

2 1/2 tsp. Active Dry Yeast (1 1/2)



Place minced onion, garlic and black pepper into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of spices and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:



1 cup Water (2/3)

1 1/2 Tbsp. Olive Oil (1)



Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



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Parmesan-Pepper Bread Mix



3 1/4 cups Flour (2 cups)

1/2 cup Grated Parmesan Cheese (1/3 cup)

1 Tbsp. Sugar (2 tsp.)

1 tsp. Salt (3/4 tsp.)

3/4 tsp. Coarse Ground Black Pepper (1/2 tsp.)



Mix flour, sugar and salt and place in a quart size jar. Put Parmesan in a small zip baggie and pepper in a second baggie, and place them on top of flour mixture in top of jar. Apply lid. To make the bread later, you will need the following additional ingredients:



2 1/2 tsp. Active Dry Yeast (1 1/2 tsp.)

OR 2 1/4 tsp. Quick Acting Dry Yeast (1 1/2 tsp.)

1 1/8 cup Warm Water (110 degrees) (3/4 cup)

1 Tbsp. Olive Oil (2 tsp.)



Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast, Parmesan & pepper for last. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



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Peppered Jerky Bread Mix



2 1/2 cups Flour (1 2/3)

1/2 cup Whole Wheat Flour (1/3)

2 Tbsp. Brown Sugar (1 1/2)

3/4 cup Beef Jerky -- shredded (1/2)

1 Tbsp. Minced Onion -- dried (3 tsp.)

2 Tbsp. Buttermilk Powder (1 1/2)

2 tsp. Red Pepper Flakes -- (dried, crushed) (1 1/2)

1 tsp. Green Peppercorns -- whole (3/4)

2 1/4 tsp. Active Dry Yeast (1 1/2)



Place red pepper flakes and green peppercorns into a small zip baggie and set aside. Do same with yeast, or set aside a prepackaged envelope of yeast. Place shredded jerky into bottom of a quart sized jar, then mix remaining ingredients together and add to jar on top of jerky. Place baggies of peppers and yeast on top of mix and apply lid. (You may need to lightly tap jar onto a padded surface, such as a towel on the counter, to help ingredients settle before adding baggies). To make bread later, you will need the following additional

ingredients:



3 Tbsp. Olive Oil (2)

1 cup Water, lukewarm (2/3)



Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start. Note : You may substitute cream cheese for the olive oil if desired. (Fat free cream cheese is not recommended). This recipe can also be used to make wonderful bread sticks, croutons or sandwich buns.



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Potato Bread Mix



3-1/4 cups Flour (2 cups)

1/2 cup Dry Potato Flakes (1/3 cup)

1 Tbsp. White Sugar (2 tsp.)

1-1/2 tsp. Salt (1 tsp.)



Place the above ingredients into a quart size jar and apply lid. To make the bread later, you will need the following additional ingredients:



1-1/4 cups Warm Water (110 degrees F) (3/4 cup)

2 Tbsp. Vegetable Oil (1 Tbsp.)

2-3/4 tsp. Active Dry Yeast (1 pkg.) (1 3/4 tsp.)

Or 2-3/4 tsp. Quick Acting Active Dry Yeast (1 3/4 tsp.)



Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast for last. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



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Pumpernickel Bread Mix



2 cups Flour (1 1/4 cups)

1 1/4 cups Rye Flour (3/4 cup)

2 Tbsp. Cocoa Powder (1 Tbsp.)

2 tsp. Salt (1 1/4 tsp.)



Mix flours, cocoa and salt and place in a quart size jar. Apply lid. To make the bread later, you will need the following additional ingredients:



1 1/4 cups Warm Water (110 degrees) (2/3 cup)

1/4 cup Dark Molasses (2 Tbsp.)

1 Tbsp. Vegetable Oil (2 tsp.)



Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast for last. Insert the bread pan into the bread maker, and select "Whole Wheat", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



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Russian Black Bread Mix



1 1/4 cups Flour (3/4 cup)

1 cup Whole Wheat Flour (2/3 cup)

1 cup Rye Flour (2/3 cup)

1 Tbsp. Instant Coffee Granules (2 tsp.)

1 1/4 tsp. Salt (3/4 tsp.)

1/2 tsp. Fennel Seed, crushed (1/4 tsp.)



Mix flours and salt and place in a quart size jar. Place coffee granules and fennel inside a small zip baggie and place on top of flour mixture inside jar. Apply lid. To make the bread later, you will need the following additional ingredients:



3 tsp. Active Dry Yeast (2 tsp.)

OR 2 3/4 tsp. Quick Acting Dry Yeast (2 tsp.)

1 1/4 cups Warm Water (110 degrees) (3/4 cup)

3 Tbsp. Dark Molasses (2 Tbsp.)

2 Tbsp. Vegetable Oil (1 Tbsp.)



Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast & coffee/fennel mixture for last. Insert the bread pan into the bread maker, and select "Whole Wheat", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



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Stuffing Bread Mix



3 cups Flour (2)

3/4 cup Uncooked oatmeal, not instant (1/2)

3/4 cup Cornmeal (1/2)

3 tsp. Brown Sugar (2)

1 tsp. Salt (3/4) 1 Tbsp. Vital Wheat Gluten (1)

3 Tbsp. Parsley, dried (2)

4 tsp. Onion Flakes, dried (3)

1 1/2 tsp. Rosemary, dried (1)

1 1/2 tsp. Sage (1)

1 tsp. Thyme (1/2)

1 tsp. Black Pepper (1/2)

1/2 tsp. Garlic Powder (1/4)

2 1/2 tsp. Active Dry Yeast (1 1/2)



Place parsley, onion flakes, rosemary, sage, thyme, black pepper and garlic powder together into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of spices and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:



1 1/2 cups Vegetable broth, or water (1)

1 Tbsp. Olive Oil (2 tsp.)



Place the ingredients, including spices, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid baking cycle and loaf size. Select desired delay option, and press Start.



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Sweet Milk Bread Mix



3 1/4 cups Flour (2 cups)

1 1/4 tsp. Salt (3/4 tsp.)

1 Tbsp. Sugar (3 tsp.)

1 can Sweetened Condensed Milk

1 Paper Towel, folded into a 3 inch square size



Place folded paper towel in bottom of a quart size jar, and set unopened can of milk on top of paper towel. Mix flour, sugar and salt and place into jar, covering can of milk. Apply lid. To make the bread later, you will need the following additional ingredients:



2 3/4 tsp. Active Dry Yeast (2 tsp.)

OR 2 1/2 tsp. Quick Acting Dry Yeast (2 tsp.)

3/4 cup Warm Water (110 degrees) (2/3 cup)

2/3 cup sweetened condensed milk (from can) (1/2 cup)

2 Tbsp. Vegetable Oil (1 Tbsp.)



Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast for last. Insert the bread pan into the bread maker, and select "Sweet", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



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Taco Bread Mix



2 cups Flour (1 1/2)

1/4 cup Whole Wheat Flour (3 Tbsp.)

3/4 cup Cornmeal (1/2)

2 Tbsp. Sugar (1 1/2)

1 tsp. Salt (3/4)

3 Tbsp. Taco Seasoning (2)

2 1/2 tsp. Active Dry Yeast (1 1/2)



Place taco seasoning into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of taco seasoning and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:



1 1/8 cup Water (5/8)

2 Tbsp. Vegetable Oil (1 1/2)



Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



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Traditional White Bread Mix



3 cups Flour (2 cups)

2 Tbsp. Sugar (1 Tbsp.)

1 Tbsp. Dry Milk (2 tsp.)

1 1/2 tsp. Salt (1 tsp.)



Place the above ingredients into a quart sized jar and apply lid. To make the bread later, you will need the following additional ingredients:



2- 1/2 tsp. Active Dry Yeast (1 pkg.) (1 1/4 tsp.)

Or 2-1/2 tsp. Quick Acting Active Dry Yeast) (1 1/4 tsp.)

1 1/4 cups warm water (3/4 cup)

1 Tbsp. Vegetable Oil (2 tsp.)



When ready to bake bread, place the second set of ingredients into the bottom of the bread pan of your bread maker. Place dry ingredients on top of wet ingredients, reserving yeast for last. Select "White, Crust Color (light), Large, (rapid if using fast acting yeast), Delay option if desired, and Start". You should store these mixes in a cool, dry place just as you would store the pre-packaged mixes you can purchase in the stores.



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White Ranch Bread Mix



3 1/4 cups Flour (2 1/4)

1/3 cup Dry Milk (1/4)

1 1/2 tsp. Salt (1)

2 Tbsp. Sugar (1 1/2)

1 Tbsp. Powdered Ranch Dressing Mix (3 tsp.)

2 1/2 tsp. Active Dry Yeast (1 1/2)



Place ranch dressing mix into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of dressing mix and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:



1 1/8 cups Water (5/8)

1 Egg, beaten (1)

1/4 cup Vegetable Oil (3 Tbsp.)



Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



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Whole Wheat Bread Mix



3 1/2 cups Whole Wheat Flour (2 1/3 cups)

1/4 cup Brown Sugar, packed (2 Tbsp.)

1 1/2 tsp. Salt (1 tsp.)



Mix flour, sugar and salt and place in a quart size jar. Apply lid. To make the bread later, you will need the following additional ingredients:



2 tsp. Active Dry Yeast (1 1/2 tsp.)

OR 2 tsp. Quick Acting Dry Yeast (1 1/4 tsp.)

1 1/3 cups Warm Water (110 degrees) (1 cup)

2 Tbsp. Vegetable Oil (1 Tbsp.)



Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast for last. Insert the bread pan into the bread maker, and select "Whole Wheat", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.



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Whole Wheat/Spice Bread Mix



1 1/2 cups Flour (1)

1 1/2 cups Whole Wheat Flour (1)

1 1/2 Tbsp. Dry Milk (1)

2 Tbsp. Brown Sugar (1 1/2)

3/4 tsp. Salt (1/2)

1/2 cup Raisins (1/3)

1 tsp. Cinnamon (3/4)

1/2 tsp. Nutmeg (1/4)

1/2 tsp. Ginger (1/4)

2 1/2 tsp. Active Dry Yeast (2 1/8)



Place cinnamon, ginger and nutmeg into a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of spices and yeast on top of mix and apply lid. To make the bread later, you will need the following additional ingredients:



1 1/4 cups Water (3/4)

2 Tbsp. Vegetable Oil (1 1/2)

1 1/2 tsp. Vanilla (1)



Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.









Brownies In A Jar


1/3 cup unsweetened cocoa powder
1 1/2 cups sugar
1/2 cup semisweet chocolate pieces
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup walnuts; chopped
1/2 cup white baking pieces

LAYER in a 1-quart glass jar or canister the following ingredients; Cocoa powder, sugar, chocolate pieces, flour, baking powder, salt, walnuts, and white baking pieces. Tap jar gently on the counter to settle each layer before adding the next. Cover the jar and attach baking directions.

BAKING DIRECTIONS: Use within 1 month. Heat oven to 350o. Grease and flour an 8x8x2-inch baking pan. Combine 1/2 cup melted and cooled butter and 2 slightly beaten eggs in a large bowl, Stir in jar contents. Spread into prepared pan. Bake for 35 minutes or until edges begin to pull away from the pan. Cool in pan on a wire rack. Cut into bars. Makes 16.





BUTTERMILK RANCH DRESSING &DIP MIX


Stir together the following ingredients, and store them in an airtight jar:



1 1/2 tsp. parsley flakes

1/2 tbs. each chives, pepper, and garlic powder

1/4 tbs. each tarragon and oregano

1 tbs. salt



To prepare dressing: Add to 1 tbs. Mix, 1/2 cup mayonnaise, and 1/2 cup buttermilk. Wisk

together and chill 1 hour before serving.

To make dip: Makes 2 cups. Add 2 tbs. mix to 1 cup mayonnaise and 1 cup sour cream. Stir and chill for 4

hours before serving.





BUTTER PECAN BREAD
1 1/8 cup all purpose flour

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 cup brown sugar

1 cup chopped pecans

1/2 cup brown sugar

1 1/8 cup all purpose flour

1/2 tsp baking soda

1/2 tsp salt

2 tsp baking powder



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



Recipe to attach to jar:

Butter Pecan Bread mix



Preheat the oven to 350 Degrees. In a large bowl, place the Butter Pecan Bread mix. combine 1 cup buttermilk, 1 tsp. vanilla, 1 egg slightly beaten, 2 T. softened butter or margarine. Stir until the mixture is moistened. Spoon the batter into a large loaf pan that is well greased. Bake for 1 hr. Cool slightly in the pan on a wire rack before removing.





BUTTERSCOTCH BLONDIE MIX


Layer ingredients in order in a 1 quart mason jar. Press each layer lightly in place before adding next

ingredient to the jar.



1/2 cup flaked coconut

3/4 cup chopped pecans

2 cups packed brown sugar

2 cups of flour mixed with 1 1/2 tsp. baking powder

1/4 tsp. Salt



Directions: Makes 2 dozen brownies. Preheat oven to 375 degrees. Empty contents of jar into a large

mixing bowl and stir until well blended. Add 3/4 cup softened butter, 2 eggs, and 1 tsp. vanilla. Mix

thoroughly. Spread the batter into a greased and floured 9X13 inch pan, and bake for 25 minutes. Cool for

at least 15 minutes before cutting into 1 1/2 inch squares.





Butterscotch Brownie Mix


1/2 cup firmly packed coconut

3/4 cup chopped pecans

2 cups firmly packed brown sugar

2 cups flour mixed with 1 & 1/2 tbsp. baking powder

1/4 tsp. salt.



Layer ingredients in order given in a quart jar. Press each layer firmly in place before adding next ingredient.



Attach recipe to jar:

Butterscotch Brownies



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

Add:

3/4 cup butter or margarine, softened.

2 eggs slightly beaten. 2 tsp. Vanilla

Mix until completely blended. Spread batter into a sprayed or greased 9x13 metal pan. Bake at 375* for 25 min.







Special Butterscotch Chip Cookies in a Jar



1 cup and 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 cup packed brown sugar

1/2 cup white sugar

1 cup flaked coconut

1 cup high protein crisp rice and wheat cereal

3/4 cup butterscotch chips

1/2 cup chopped pecans



Layer the ingredients in the order given in a one quart wide mouth canning jar. Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar. Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric. Place the fabric over the wide mouth lid and rim and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band.



Attach the following mixing and baking directions:



Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of butter or margarine, 1 egg, and 1/2 teaspoon of vanilla. Use hands to mix the wet and dry ingredients together. When completely blended, roll into large walnut sized balls. Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball. Bake at 350 in a preheated oven for 8-10 minutes.







BUTTERSCOTCH PUDDING MIX


Stir together the following ingredients, and store them in an airtight container:



2 cups dry powdered milk

5 cups brown sugar

3 cups cornstarch

1/2 tsp. salt



To make pudding: Place 1/2 cup of the mix into a pan with 2 cups cold milk and 3 tbs. butter. Cook over

low heat until a boil. Continue cooking for one minute longer. Chill in the fridge and serve with whipped

cream!!!





CAFE CAPPUCINO


Place all ingredients into a blender or food processor and whir until finely ground. Store in a n air tight

container.



1/2 cup instant coffee granules

3/4 cup sugar

1 cup powdered nondairy creamer

1/2 tsp. dry grated orange rind



Mix 2 tbs. into 1 cup of boiling water.


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