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1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2/3 cup unsweetened cocoa powder
2 1/4 cups white sugar
1/2 cup chopped pecans
Mix together flour, baking powder, and salt in a quart jar. Layer remaining ingredients in the order listed. Press each layer firmly in place before adding the next layer. NOTE: Be sure to wipe out the inside of the jar with a dry paper towel after adding the cocoa powder, so the other layers will show through the glass.
Attach a tag with the following instructions: Brownie Mix in a Jar 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13inch baking pan. 2. Empty jar of brownie mix into a large mixing bowl, and stir to blend. Mix in 3/4 cup melted butter and 4 eggs. Mix thoroughly. Spread batter evenly into prepared baking pan. 3. Bake for 25 to 30 minutes in preheated oven. Cool completely in pan before cutting into 2 inch squares.
3/4 cup firmly packed dark brown sugar
1/2 cup sugar
1/4 cup cocoa powder (clean inside of jar with dry paper towel after this layer)
1/2 cup chopped pecans
1 cup jumbo chocolate chip morsels
1 3/4 cups flour mixed with 1 tsp. baking soda, 1 tsp. baking powder and 1/4 tsp. salt
(Makes 4 3/4 cups of mix)
Layer ingredients, in order, 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.
Instructions to attach to jar:
1. Empty jar of cookie mix into a large mixing bowl. Use your hands to thoroughly blend mix.
2. Add: 1 1/2 sticks butter or margarine, softened at room temperature; 1 egg, slightly beaten; 1 tsp. 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 sheets, DO NOT USE WAXED PAPER!
5. Bake at 350°F for 11 to 13 minutes. Cool 5 minutes on baking sheet.
Remove to racks to finish cooling. Makes 3 dozen cookies
1 cup firmly packed dark brown sugar (clean inside of jar with dry paper towel after this layer)
1 1/2 cups firmly packed powdered sugar (clean inside of jar with a dry paper towel after this layer)
3/4 cup cocoa powder (clean inside of jar with dry paper towel after this layer)
1 1/2 cups flour mixed with 1 teaspoon baking powder and 1/4 teaspoon salt
Layer ingredients in order given in a 1 quart wide mouth canning jar. It will be a tight fit, make sure you firmly pack down each layer in place before adding the flour mixture.
Attach these instructions to the jar:
Peanut Butter Cookies
1. Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. Add:
1/2 cup (1 stick) butter or margarine, softened (not diet margarine)
3. Mix until completely blended. You will need to use your hands to finish mixing.
4. Shape into walnut-sized balls. Place 2&34; apart on a parchment lined or lightly greased cookie sheet. Press balls down with a fork.
5. Bake at 350°F 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.)
¾ c. brown sugar
½ c. sugar
¾ c. raisins
2 c. uncooked quick oats
1 c. flour mixed with 1 t. cinnamon, ½ t. nutmeg, 1 t. baking soda and ½ t. salt
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Attach recipe to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add ¾ c. softened butter, 2 eggs slightly beaten and 1 t. vanilla; mix until completely blended.
Roll heaping tablespoonfuls into balls. Place 2-inches apart on lightly greased cookie sheet. Bake in preheated 350* F. oven for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely.