Free recipe library for unique gift recipes

 White Chocolate Craisin Cookie Mix In A Gift Jar

Ingredients:

• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup craisins
• 1/2 cup white chocolate chips
• 1 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 -1 quart wide mouth canning jar

Directions:

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Mix together the flour, baking powder and baking soda. Layer ingredients in order given in a 1 quart wide mouth canning jar. Press each layer firmly in place, making sure to pack down very firmly before adding the flour mixture. Mix will fit tightly in jar. Be sure to store in a cool dry place away from heat source so that mix does not clump.

Attach these cooking instructions to gift jar:

White Chocolate Craisin Cookies

Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 1/2 cup butter or margarine, softened at room temerature. Add 1 beaten egg and 1 teaspoon vanilla extract. Mix until completely blended. You will need to finish mixing with your hands. Shape into walnut size balls. Place two inches apart on a parchment lined cookie sheet. Bake at 375 degrees F for 15 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet.

Yields: 2-1/2 dozen 

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Country Wild Rice And Mushroom Soup Mix In A Jar

Ingredients:

• 1 (2.75) Package country gravy mix
• 1 Tablespoon chicken bouillon granules
• 2 Teaspoons dried minced onion
• 2 Teaspoons dried celery flakes
• 1 Teaspoon dried parsley flakes
• 1/4 Cup uncooked wild rice
• 1 Cup uncooked white rice
• 2 Tablespoons coarsely chopped dried mushrooms (Your Favorite)

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Instructions:

1) Pour gravy mix into wide-mouth pint jar. In small bowl, stir together bouillon granules, onion, celery and parsley. Pour into jar to make second layer. Add layers of wild rice, white rice and mushrooms. Seal with lid. Attach gift tag (below) and decorate jar according to occasion.

2) Gift tag instructions:

3) Country Wild Rice And Mushroom Soup

4) Empty contents of jar into a large saucepan or Dutch oven. Add 7 cups water; heat to boiling. Reduce heat; cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally. Garnish with chopped fresh parsley.

Serves: 6

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Chocolate Chip Banana Bread Gift Mix In A Jar

Ingredients:

• 1-3/4 Cups all- purpose flour
• 2 Teaspoons baking powder
• 1/2 Teaspoon salt
• 2/3 Cup packed brown sugar
• 1 Cup chocolate chips
• 3/4 Cup chopped pecans

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Instructions:

Sift flour, baking powder and salt together in mixing bowl. Layer ingredients in 1 quart wide-mouth jar in following order: Flour mixture, sugar, chips and nuts. Seal Jar.

Decorate jar for occasion and attach a gift tag with the following instructions:

Chocolate Chip Banana Bread:

• 1 (10 ounce) jar maraschino cherries
• 1/3 Cup butter, softened
• 1 Cup mashed ripe bananas (about 2 Large)
• 2 Eggs
• 1 Jar chocolate chip banana bread mix

1) Pre-heat oven to 350 degrees F. Lightly spray 9x5 loaf pan with nonstick cooking spray.

2) Drain cherries, reserving 2 tablespoons juice. Coarsely chop cherries.

3) Beat butter in large bowl until smooth. Beat bananas, eggs and reserved cherry juice until well blended. Pour evenly into prepared pan.

4) Bake 1 hour or until golden brown and a wooden pick inserted into center comes out clean. cool in pan on wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack.

Makes: 1 Loaf

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Berry Cobbler Mix In A Jar

Ingredients:

• 1 Cup all-purpose flour
• 1 Teaspoon baking powder
• 1 Cup granulated sugar
• 1 Teaspoon powdered vanilla
• Combine and blend the ingredients in a 1 quart mason jar.
• Attach gift card with the following instructions to jar.

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Instructions:

• 4 Cups fresh berries (blueberries, strawberries, raspberries or boysenberries)
• 1/4 Cup orange juice
• 1/4 Cup granulated sugar
• 1 Teaspoon cinnamon
• 1 Cup unsalted butter, melted
• 1 Egg
• 1 Jar cobbler mix

Pre heat oven to 375 degrees F.

In a large mixing bowl combine berries, juice, sugar and cinnamon. Place berries in a 13x9 inch pan. In small mixing bowl blend the butter with the egg. Add the cobbler mix and stir until the mixture sticks together. Drop the cobbler topping by tablespoons full on top of the berry filling. Bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbling.

Allow to cool for 15 minutes before serving.

Serves: 8 to 10

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Raisin Carrot Bread Pint Sized

Ingredients:

• 2-2/3 Cups white sugar
• 2/3 Cup Vegetable Shortening
• 4 Eggs
• 2/3 Cup water
• 2 Cups shredded carrots
• 3-1/2 Cups all- purpose flour
• 1/4 Teaspoon cloves
• 1 Teaspoon cinnamon
• 1 Teaspoon baking powder
• 2 Teaspoons baking soda
• 1 Teaspoon salt
• 1 Cup raisins

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instructions:

You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other sized jars. Sterilize jars, lids and rings according to manufacture's directions. Grease inside, but not the rims of jars. Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add raisins and mix. Pour one cup of batter into pre-pared jars. Do not use more than one cup or batter will over flow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325-degree F. oven for 45 minutes. While cakes are baking, bring saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep hot until ready to use. Remove jars from oven one at a time keeping remaining jars in oven. Make sure jar rims are clean. (If they're not jars will not seal correctly). Place lids on jars and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. A properly sealed quick bread will stay fresh for up to one year. The cake is safe to eat as long as the jar remains vacume-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.

Yields: 6 jars

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Wisconsin Chocolate Cake Pint Sized

Ingredients:

• 1 Stick plus 3 tablespoons butter or margarine
• 3 Cups white sugar
• 4 Eggs
• 1 Tablespoon vanilla
• 2 Cups applesauce, unsweetened
• 3 Cups white flour
• 3/4 Cup unsweetened cocoa powder
• 1 Teaspoon baking soda
• 1/2 Teaspoon baking powder
• 1/8 Teaspoon salt

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Directions:

Pre-wash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rise well, dry and let them come to room temperature. Grease inside of jars well. Beat together butter and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition. Pour one cup of batter into each jar and carefully remove any batter from the rims. Place jars in a pre-heated 325 degree F. oven and bake for 40 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep lids hot until ready to use. When the cakes are finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerater and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacume-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.

Yields: 8 jars

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Dried Cherry And Chocolate Chunk Scone Mix In A Jar

• Ingredients:
• 2-1/2 Cups all-purpose flour
• 1 Tablespoon baking powder
• 1 Tablespoon granulated sugar
• 1/8 Teaspoon Salt
• 1 Cup (4 Ounces) dark or milk chocolate, cut into small chunks
• 1/2 Cup dried cherries
• Sift flour and baking powder together in mixing bowl. Add sugar and salt and toss together to blend well. Transfer mixture to 1 quart wide mouth canning jar.
• Place chocolate in small plastic zip-type bag and seal. Add to jar. Place cherries in small plastic zip-type bag and seal. Add to jar. Seal Jar.
• Decorate jar according to occasion and attach gift tag with the following instructions. 

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Directions:

• 1 Jar Chocolate chunk and dried cherrie scone mix
• 6 Tablespoons (3/4 stick) unsalted butter, chilled
• 2 Large eggs. at room temperature
• 3/4 Cup heavy whipping cream
• Egg Wash:
• 1 Large egg yolk
• 2 Tablespoons heavy whipping cream
• 2 teaspoons granulated sugar

Pre-heat oven to 400 degrees F. Line baking sheet with parchment paper or non-stick liner.

Add flour mixture from jar mix, cut butter into piecies and add to bowl. Mix until butter is into tiny pieces. Add chocolate and cherries from jar and mix together. Mix 2 eggs and 3/4 Cup cream together. Add mixture and mix until dough forms a ball.

Transfer dough to lightly floured work surface. Pat into 1/2 inch thick rectangle. Cut out two 6-inch circles. Cut each circle into quarters. Place scones on baking sheet 2 inches apart.

Mix egg yolk and 2 Tablespoons cream together. Brush tops of scones with wash and sprinkle with sugar.

Bake for 13 to 14 minutes or until light golden. Cool on rack.

Serves: 8

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Candy bar Cookie Mix In A Jar

Ingredients:

• 2 Cups all-purpose flour
• 1/2 Cup granulated sugar
• 1/2 Cup firmly packed brown sugar
• 1 Teaspoon powdered Vanills
• 1 Teaspoon baking soda

Combine all ingredients in 1 quart mason jar with lid.

Decorate jar according to occasion and attach gift card with the following instructions.

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Directions:

• 1 Cup unsalted butter
• 1 Large egg
• 1 Cup butterfinger bar, broken into piecies
• 1 Jar of gift mix

Pre-heat oven to 350 degrees F.

Beat butter until smooth with electric mixer. Add egg, and beat until combined. Add butterfinger pieces, contents of jar and blend on low. Form cookies into 1-1/2 inch balls and place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes until edges are golden. Remove from oven; let rest 2 minutes, then transfer to a wire rack to cool.

Makes: 3 Dozen

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