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
Directions:
1. Combine flour, salt, cinnamon and baking soda - stir well. Place 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.
2. 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.
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Blarney Stones Cookie Mix In A Jar
1 cup sugar
3/4 cup golden raisins
1 1/2 cups peanuts; salted
1 /4 cups flour; * mixed together
1 teaspoon baking soda; * mixed together
1 teaspoon allspice; * mixed together
Directions:
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 to 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.
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Brownies in a Jar
Dry ingredients for brownies are layered in a one quart jar and given as a gift, along with baking directions. Ingredients:
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
Directions:
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:
Brownies in a Jar
Empty mix into large bowl. Use your hands to mix throughly. 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 9x13 inch pan. Bake at 350 degrees for 30 minutes or until done. Cool in pan. Cut into 2 inch squares. Makes 2 dozen.
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Butterscotch Brownie Mix
1/2 cup firmly packed flaked coconut
3/4 cup chopped pecans
2 cups firmly packed brown sugar
2 cups flour mixed with 1 1/2 Tablespoons baking powder and 14 teaspoon salt
Directions:
Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.
Attach to Jar:
Butterscotch Brownies
Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 3/4 cup (1 1/2 sticks) butter or margarine(not diet), very soft; two eggs, slightly beaten and 2 teaspoons vanilla (opt.). Mix until completely blended. Spread batter into a sprayed 9X13 metal pan. Bake at 375 degrees F for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 squares. Makes 2 dozen brownies.
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CELEBRATION COOKIE MIX IN A JAR
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 "M&M's"® Chocolate Mini Baking Bits, divided
1/2 cup raisins
3/4 cup firmly packed light brown sugar
1-1/4 C uncooked quick oats
Directions:
In medium bowl combine flour, baking soda, salt, and cinnamon. In 1-quart clear glass jar with tight-fitting resealable lid, layer flour mixture, walnuts, 1/2 cup "M&M's"® Chocolate Mini Baking Bits, raisins, brown sugar, remaining 1/2 cup "M&M's"® Chocolate Mini Baking Bits, and oats.
Seal jar; wrap decoratively.
Attach to Jar:
Preheat oven to 350° F. Lightly grease cookie sheets; set aside. In large bowl beat 3/4 cup (1 1/2 sticks, 169g) butter, 1 large egg, and 3/4 teaspoon vanilla extract until well blended. Stir in contents of jar until well blended. Roll into 1-inch balls and place about 2 inches apart on prepared cookie sheets. Bake 12 to 15 minutes. Cool 2 minutes on cookie sheets; cool completely on wire racks. Store in tightly covered container. Makes 4 dozen cookies.
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CHEWY CHOCOLATE CHIP BARS IN A JAR
1/4 C. milk chocolate chips
1/4 C. white chocolate or vanilla milk chips
1/4 C. semisweet chocolate chips
1/2 C. chopped walnuts, toasted* and cooled
1/2 C. dark brown sugar, packed**
1 C. buttermilk biscuit baking mix
1/2 C. light brown sugar, packed**
1 C. buttermilk biscuit baking mix
* To toast walnuts, place in a microwave safe dish and microwave on HIGH for 4 to 5 minutes, stirring every minute.
** After measuring the brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.
Directions:
In 1-quart wide-mouth jar, gently layer and pack ingredients in the order listed, beginning with the white chocolate or vanilla chips. If there is any space left after adding the last ingredient, add more semisweet chips to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover the lid. Place fabric over the lid; secure in place with ribbon or raffia. Decorate as desired.
Attach to Jar:
Chewy Chocolate Chip Bars:
Preheat oven to 350ºF.
Empty contents of jar into medium bowl. Stir in:
1/2 C. (1 stick) butter or margarine, melted
1 large egg
1 tsp. vanilla extract
Press into 8-inch square baking pan coated with cooking spray. Bake for 18 to 22 minutes, or until bars are light golden and center is almost set. Makes 16 bars.
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Chocolate Cookies
1 1/2 cups white sugar
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
Directions:
1. Combine flour, salt, and baking soda - stir well. Place 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.
2. 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:
Whip 1 1/4 cup of butter or shortening until light and fluffy. Add 2 eggs and 1 tsp. vanilla 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 minutes at 350 degrees F.
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Chunky Chocolate Cookie mix in a Jar
3/4 cup packed brown sugar
1/2 cup white sugar
1/4 cup unsweetened cocoa powder
1/2 cup chopped pecans
1 cup jumbo chocolate chips
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Directions for jar:
Mix together the flour, baking soda and baking powder and salt. Set aside. Layer ingredients in order given in a 1 quart wide-mouth canning jar. Make sure you pack all down firmly before adding the flour mixture. It will be a tight fit, but will fit, if you pack everything tightly. Wipe down the side of the jar with a paper towel after you add the cocoa powder.
Instructions to attach to jar:
Chunky Chocolate Cookies
1. Empty jar of cookie mix into a large mixing bowl. Use your hands to thoroughly blend mix. 2. Add 3/4 cup butter or margarine softened at room temperature. DO NOT USE DIET MARGARINE. Add 1 egg, slightly beaten, and 1 teaspoon vanilla. 3. Mix until completely blended. The dough is sticky. You will need to finish mixing with your hands. 4. Shape into walnut size balls and place 2 inches apart on parchment lined baking sheet. DO NOT USE WAXED PAPER. 5. Bake 350 degrees for 11 to 13 minutes. Cool 5 minutes on baking sheet. Remove to racks to finish cooling. Makes 3 dozen cookies.
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Crunchy Toffee Cookies Mix
2/3 cups of toffee chips
1/2 cup chopped pecans, toasted and completely cooled
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
Note: To toast nuts, place them on a microwave-safe plate and microwave on high for 1 to 4 minutes, stirring every minute. Timing is determined by wattage of your microwave.
Directions:
In a 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed. (There will be two layers of biscuit and baking mix.) If any space is left after adding the last ingredient, add more baking chips or nuts to fill the jar. Place lid on top.
Attach to Jar:
Crunchy Toffee Cookies
Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted, 1 large egg and 1 teaspoon vanilla extract until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees F for 10 to 12 minutes or until cookies are light golden.
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Candy Cookie Mix
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 teaspoon powdered vanilla
1 teaspoon baking soda
2 cups flour
Directions:
Combine all ingredients in a medium bowl. Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed. Store in an airtight container or sealed jar.
Attach to Jar:
Candy Cookies
Makes 3 dozen cookies
1 cup unsalted butter or margarine, softened
1 large egg
1 package candy cookie mix
1 cup candybar chunks (ex:Reese's Peanut butter cups, Butterfinger bars, white or milk chocolate chunks). Preheat oven to 350 degrees F. In a large bowl or electric mixer, beat the butter until it is smooth. Add the egg, and continue beating until the egg is combined. Add the candy cookie mix and candy bar chunks and blend on low just until the cookie mix is incorporated. Form the cookies into 1 1/2 inch balls and place them 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes, until golden on the edges. Remove from oven, and cool on cookie sheet for 2 minutes.
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Chewy Butterscotch Nut Bars in a Jar
1/2 cup butterscotch chips
1/2 cup pecan pieces, toasted and cooled*
1/2 cup light brown sugar, packed**
1 cup buttermilk biscuit baking mix
1/2 cup dark brown sugar, packed**
1 cup buttermilk biscuit baking mix
Directions:
In a 1-quart wide mouth glass jar, gently layer and pack ingredients in the order listed, beginning with butterscotch chips. If there is any space left after adding the last ingredient, add more butterscotch chips or pecans to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid; secure in place with a ribbon or raffia. Decorate as desired.
**After measuring the brown sugar, crumble it beween your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.
*To toast pecans, place in a microwave-safe dish and microwave on HIGH for 4 to 5 minutes, stirring every minute.
Attach to Jar:
To make Chewy Butterscotch Nut Bars:
Preheat oven to 350 degrees F.
Empty contents of jar into medium bowl. Stir in:
1/2 cup (1 stick) butter or margarine, melted
1 large egg
1 teaspoon vanilla extract
Press into 8-inch square baking pan coated with cooking spray.
Bake for 18 to 22 minutes, or until bars are light golden and center is almost set. Makes 16 bars.
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Chewy Coconut-Almond Cookies In a Jar
1 C. shredded coconut
1/2 C. sliced almonds, toasted and cooled completely
1/2 C. packed dark brown sugar
1 C. buttermilk biscuit and baking mix
1/2 C. packed light brown sugar
1 C. buttermilk biscuit and baking mix
NOTE: To toast almonds, place them on a microwave-safe plate and microwave on high for 1 to 4 minutes, stirring every minute. Timing is determined by wattage of your microwave.
Directions:
In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed (yes, there are two layers of biscuit and baking mix). If there is any space left after adding the last ingredient, add more baking chips or nuts to fill the jar. Place lid on top.
Attach to Jar:
Chewy Coconut Almond Cookies
Empty contents of jar into medium bowl. Stir in 1 stick butter or margarine, melted, 1 large egg and 1 teaspoon vanilla extract until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375ºF for 10 to 12 minutes or until cookies are light golden brown.
Makes 2 1/2 dozen cookies.
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Chocolate Covered Raisin Cookie Mix
3/4 cup firmly packed dark brown sugar
1cup chocolate covered raisins
1/2 cup milk
chocolate chip morsels
1 3/4 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
Directions:
Layer above ingredients in jar in given order.
Attach to Jar:
Chocolate Covered Raisin Cookies
In a large bowl mix thoroughly dry ingredients,
1 stick of soften butter or marg.
Add: 1 egg, slightly beaten, 1 tsp. vanilla
Mix thoroughly using your hands
Shape into walnut sized balls onto a grease cookie sheet.
350* for 13-15 min.
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Cornflake Cookie Mix
1 1/4 cups white sugar
1/4 teaspoon salt
2 1/2 cups coconut
1 1/2 cups cornflake cereal
Directions:
1. Place sugar and salt 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 cornflakes in last and don't crunch them down!).
2. 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:
CornFlake Cookies
Whip 3 egg whites until stiff. Add 1/2 teaspoon of vanilla extract. Stir in the ingredients from this jar until well combined. Drop teaspoons of dough on an ungreased cookie sheet. Bake for 15 minutes at 325 degrees F.
MASON JAR CUPCAKES
Thankfully I had just enough left over jars from the last time I made them.
I have found that this particular size works best. They are the exact same diameter as my standard cupcake pan. Each one fits two cupcakes and plenty of frosting.
But for the mason jars, I skip the liners (then I don't have to take them off and there
are no ridges showing in the jars) and I spray the cupcake pans with Pam.
I also make 24 cupcakes which work perfectly for the dozen jars that I am using, as well as the size that fits best inside.
While the cupcakes were baking I made the frosting.
I am an admitted frosting snob and can't resist a good buttercream.
But for these I needed something special. I had no chocolate in the house, so I grabbed my iced blended powder and dissolved one scoop into the milk before mixing. This happy accident might just be my new favorite version.
Here is the C&H 5 minute buttercream recipe I use:
1 box powdered sugar
1 stick salted butter at room temp.
1/4 cup milk
1 tea. vanilla
Combine and beat until creamy. Now you have no excuse to by frosting at the store again!
Put another cupcake on top of the first layer of frosting, Add even more frosting,
screw on the lid.
Instead I cut 5 inch squares of cupcake fabric, ironed Heat 'n Bond to each one to make them sturdier, used my pinking shears to add cuteness, cut notches, wove ribbon through, tied bows, done for only about $1.50 each.
Brownies In A Jar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/3 cup unsweetened baking cocoa
1 cup white chocolate or peanut butter chips
1/2 cup miniature chocolate chips
1. Stir together flour, baking powder and salt in a small bowl.
2. Layer the ingredients in a clean 1-quart glass canister or jar in the following order (from bottom to top): sugar, cocoa, flour mixture, peanut butter chips and small chocolate chips.
3. Tap jar gently on the counter to settle each layer before adding the next one.
4. Cover jar and attach baking directions (see below).
Makes 1 gift jar.
Baking Directions: Heat oven to 350°F (175°C). Grease and flour an 8 x 8 x 2-inch baking pan. Combine 1/2 cup melted and cooled butter, 2 large slightly beaten eggs and 1 teaspoon vanilla extract in a large bowl. Gently stir in jar contents. Spread in prepared pan. Bake for 35 minutes. Cool in pan. Cut into bars. Makes 16 bars.
Cowboy Cookie Mix in a Jar
1 1/3 cups quick oats
1/2 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup chopped pecans
1 cup chocolate chips
1 1/3 cups flour mixed with 1 tsp baking powder, 1 tsp baking soda and 1/4 tsp salt
Directions: Layer ingredients in order given in a 1 quart wide mouth caning jar. Press each layer firmly in place before adding next ingredient.
Attach to Jar:
Cowboy Cookies
Empty jar of cookie mix into a large mixing bowl, blend mix together. Add:
1 stick butter melted
1 egg slightly beaten
1 tsp vanilla
Mix until completely blended. Shape into balls the size of walnuts place 2 inches apart on sprayed baking sheets. Bake at 350 degrees for 11 to 13 minutes until edges are lightly browned . Cool 5 minutes on baking sheet. remove cookies to racks to finish cooling. makes 3 dozen cookies.
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Double-Fudge Brownie Mix
2 cups sugar
1 cup cocoa (not Dutch Process)
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips
Directions:
Mix all the ingredients together and store in an airtight container or sealed jar.
Attach to Jar:
Double-Fudge Brownies
Makes 24
1 cup butter or margarine, softened
4 eggs
1 package Double-Fudge Brownie Mix
Preheat oven to 325 degrees F. Grease a 12x9 inch pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition. Add the Double-Fudge Brownie Mix and continue to beat the mixture until it is smooth. Spread the mixture into the greased pan, and bake for 40 to 50 minutes.
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HAWAIIAN COOKIE MIX
1/2 cup sugar
1/3 cup packed brown sugar
1/3 cup packed flaked coconut
2/3 cup chopped macadamia nuts
2/3 cup chopped dates
2 cups flour mixed with 1 tsp. baking soda and 1 tsp. baking powder
Directions:
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Attach to Jar:
Hawaiian Cookies
Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter, 1 egg slightly beaten and 1 teaspoon vanilla; mix until completely blended. Roll dough into Walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Press cookie down slightly with the heel of your hand. Bake at 350 degrees F. for 11 to 13 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.
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M&M Cookie Mix in a Jar
1 1/4 cups white sugar
1 1/4 cups M&M's candy
2 cups of all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Directions: 1. Mix together flour, baking soda and baking powder. 2. Layer ingredients in jar in order as given in a "wide-mouth" canning jar (quart-size). Add the flour mixture last. It will be a tight fit when you add the flour mixture so be sure to pack eveything down very firmly. Add a piece of fabric to the jar and tie with raffia.
Attach to jar:
M&M's cookies
1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add 1/2 cup margarine or butter softened at room temperature. DO NOT USE DIET MARGARINE. Mix in 1 egg, slightly beaten, and 1 teaspoon of vanilla. 3. Mix until completely blended. You will need to finish mixing with your hands. 4. Shape into balls the size of walnuts and place on a parchment lined cookie sheet 2 inches apart. DO NOT USE WAX PAPER. 5. Bake at 375 degrees for 12 to 14 minutes utnil edges are slightly browned. Cool on cookie sheet for about 5 minutes. Then, remove to wire racks to finish cooling. Makes 2 1/2 dozen cookies.
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MAGIC COOKIE BAR MIX IN A JAR
1-6 ounce package real chocolate chips
1-3 1/2 ounce bag flaked coconut(1 1/3 cups)
1 cup pecans, coarsely chopped
1 1/2 cups graham crackers
Directions: Place 1 1/2 cups graham cracker crumbs in a plastic "baggy" and insert in jar on top of layered ingredients after placing above ingredients into jar in given order.
Attach to Jar:
Magic Cookie Bars
1/2 cup butter (1 stick, melted) 1-14 ounce can condensed milk Magic Cookie Bar Mix Preheat oven to 350 degrees F (325 degrees for glass dish). In a 13"x9" baking pan, melt butter in the oven. Sprinkle cracker crumbs over the butter. Pour the condensed milk evenly over the crumbs. Top evenly with the remaining ingredients; press down firmly. Bake 30 minutes or until lightly browned.
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Molasses Cookie Mix
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon allspice
1 teaspoon ginger
Directions:
In a large mixing bowl, combine all ingredients. Store the mix in an airtight container or sealed jar.
Attach to Jar:
Molasses Cookies
Makes 4 dozen cookies
3/4 cup butter or margarine, softened
1 egg
1/4 cup sulfured molasses
1 package Molasses Cookie Mix
Preheat oven to 375 degrees F. In a large bowl, cream together the butter, egg and molasses. Add the Molasses Cookie Mix and beat until smooth. Shape the dough into 1 inch balls; roll in granulated sugar and place 2 inches apart on ungreased cookie sheets. Bake for 9 to 11 minutes. Cool on wire racks.
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Munchy Crunchy Cookie Mix
1 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white sugar
3/4 cup brown sugar
1 cup corn flakes cereal
3/4 cup semisweet chocolate chips
2 tablespoons flaked coconut
1 cup rolled oats
Directions:
In a 1 liter jar, mix flour, baking powder, baking soda, and salt. Pack down, and add the remaining ingredients in the following order: sugar, brown sugar, corn flakes cereal, coconut, chocolate chips, oatmeal. Pack down jar after each ingredient.
Attach to Jar:
Munchy Crunchy Cookies
Preheat oven to 350 degrees F (175 degrees C). In a large bowl stir together 1/2 cup melted butter, 1 egg, and 1/4 teaspoon of vanilla. Add entire contents of the jar and mix well. Roll dough into 2 inch balls, place on a cookie sheet, and bake in the preheated oven for 10 to 12 minutes. Makes 30 cookies
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Oatmeal Fruit Cookies
1/2 cup packed brown sugar
1/4 cup white sugar
3/4 cup wheat germ
1 cup quick cooking oats
1/2 cup dried cherries
1/2 cup raisins
2/3 cup packed flaked coconut
1 cup flour mixed with 1/2 tsp. baking soda and 1/2 tsp. salt.
Directions:
Layer ingredients in order given in a quart jar.
Attach to Jar:
Oatmeal Fruit Cookies
Empty the contents of the jar into a large bowl. Blend mixture well before adding: 1/2 cup of softened butter or margarine. Mix until mixture resembles coarse crumbs. Beat 1 egg with 1 tsp. vanilla and 1/4 cup milk. Blend egg mixture into the dough until well combined. Bake on greased cookie sheet at 350* for 10-14 min.
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Oatmeal Raisin Spice Cookies in a Jar
Ingredients for Jar:
3/4 cup packed brown sugar
1/2 cup white sugar
3/4 cup raisins
2 cups rolled oats
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
Directions for Jar:
Mix together flour, ground cinnamon, ground nutmeg, baking soda and salt. Set aside. Layer ingredients in order given in a wide-mouth quart canning jar. This will be a tight fit, so make sure you firmly pack down each layer in place before adding the flour mixture.
Attach to jar:
Oatmeal Raisin Spice Cookies
1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add 3/4 cup of butter or margarine softened at room temperature. DO NOT USE DIET MARGARINE. Stir in one egg, slightly beaten. Add in one teaspoon of vanilla. 3. Mix until completely blended. You will need to finish mixing with your hands. 4. Shape into balls the size of walnuts. Place on a parchment lined cooke sheet 2 inches apart. DO NOT USE WAX PAPER. 5. Bake at 350 degrees for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to baking racks to finish cooling. Makes 3 dozen cookies.
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Orange Cookie Mix
1 1/2 cups brown sugar
1 Tbsp. dried grated orange rind
1 teaspoon vanilla extract
3 teaspoons baking powder
3 1/4 cups all-purpose flour
Directions:
1. Combine flour, baking powder and orange rind - stir well. Place 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.
2. 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:
Orange Cookies
Whip 1 cup of butter or shortening until light and fluffy. Add 2 eggs, 1/2 cup sour cream and 1 tsp. vanilla 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 12 minutes at 350 degrees F. You can ice these with a thin icing made of 1 cup icing sugar and enough orange juice to make the icing spreadable.
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Orange Slice Cookie Mix
3/4 cup sugar
1/2 cup packed brown sugar
1 3/4 cups flour mixed with 1 teaspoon baking powder and 1/2 teaspoon baking soda
1 1/2 cup orange slice candies, quartered (wrap in plastic wrap)
Directions:
Layer ingredients in jar in given order above. Press each layer firmly in place before adding next ingredient.
Recipe to Attach to Jar:
Orange Slice Cookie Mix
Remove candies from jar and set aside. Empty cookie mix in large mixing bowl. Stir to combine. Add 1/2 cup softened butter, 1 slightly beaten egg and 1 teaspoon vanilla. Mix until completely blended. Stir in orange candies. Roll dough into walnut-size balls. Place 2 inches apart on lightly greased cookie sheet. Bake at 375 degrees 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 cookies.
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Peanut Butter Chocolate Cookie Mix in a Jar
1 cup packed brown sugar
1 1/2 cups packed confectioners' sugar
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Directions for Jar:
In a separate bowl, mix together the flour, baking powder and salt. Layer ingredients in order given in a wide-mouth quart canning jar. Clean the inside of the jar with a paper towel after adding the confectioners' sugar and after adding the cocoa powder. Be sure to pack everything down firmly before adding the flour mixture. It will be a tight fit.
Attach to Jar:
Peanut Butter Chocolate Cookies
1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon vanilla. 3. Mix until completely blended. You will need to use your hands to finish mixing. 4. Shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheet. DO NOT USE WAXED PAPER. Press balls down with a fork. 5. Bake at 350 degrees for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet. Then transfer to a cooling rack to finish cooling. Makes 3 dozen cookies.
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Peanut Butter Cup Cookie mix
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
Directions
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 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.
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Raisin Crunch Cookie Mix
1/2 cup sugar
1/2 cup raisins
1 1/4 cups packed flaked coconut
1 cup crushed cornflakes
3/4 cup packed brown sugar
1/2 cup quick oats
1 1/4 cups flour mixed with:
1 tsp baking soda
1 tsp baking powder
Directions:
Layer ingredients in 1 quart wide-mouth canning jar in order given. Press each layer firmly in place before adding next ingredient.
Attach to Jar:
Raisin Crunch Cookies
Empty cookie mix in large mixing bowl; stir to combine. Add 1 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350 degrees F for 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Make about 3 to 4 dozen.
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Sand Art Brownie Mix
3/4 tsp. salt
1/2 cup plus 1/8 cup flour
1/3 cup cocoa
1/2 cup flour
2/3 cup packed brown sugar
2/3 cup sugar
1/2 cup chocolate chips
1/2 cup vanilla chips
1/2 cup nuts (optional)
1/2 tsp. baking powder
Directions:
Layer the above ingredients in given order into a jar.
Attach to Jar:
Sand Art Brownies
Empty brownie mix into large mixing bowl.
Stir to combine. Add 1/2 cup oil, 1 tsp. vanilla 3 eggs.
Bake in greased 9x9 pan at
350* for 27-32 min
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Snickerdoodle Mix
Snickerdoodles are soft sugar cookies dusted with cinnamon and sugar.
2 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
1 1/2 cups sugar
Directions:
In a large bowl, combine the ingredients with a whisk. Store the mix in an airtight container, or sealed jar.
Attach to Jar:
Snickerdoodles
Makes about 5 dozen cookies
1 cup of butter or margarine, softened
2 eggs
1 package Snickerdoodle Mix
1/2 cup sugar
1 Tablespoon of Cinnamon
Preheat oven to 350 degrees F. In the large bowl of an electric mixer, cream the butter until light; add the eggs and beat on low speed until the mixture is smooth. Add the Snickerdoodle Mix and continue to beat on low speed until the dough begins to form. Combine the sugar and cinnamon in a small bowl. Shape the dough into 1-inch balls and roll in the cinnamon-sugar blend. Arrange on ungreased baking sheets 2 inches apart and bake for 16 to 19 minutes, or until light tan. Transfer to wire racks to cool.
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Sugar Cookie Mix
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 1/4 cups all-purpose flour
1 1/4 cups white sugar
1/4 cup colored decorating sugar
Directions:
1. Combine flour, salt and baking powder - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in the jar. (Use a spoon or a mallet.) Stir sugar and colored sugar together, add to the jar.
2. 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:
Sugar Cookies
Whip 2/3 cup of butter or shortening until light and fluffy. Add 2 eggs, 2 Tbsp. milk and 1 tsp. vanilla and beat until mixed. Stir in the ingredients from this jar until well combined. Roll into small balls and place on a greased cookie sheet. Flatten each ball slightly with a fork or the bottom of a glass. Bake for 8 minutes at 350 degrees F.
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Trail Cookie Mix
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 teaspoon baking powder
Directions for Jar:
Layer ingredients in jar in given order. 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 teaspoon vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350 degrees for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Makes about 2 1/2 dozen.
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