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| Volume II |
December 24, 2003
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RECIPES IN A JAR Desiri Wightman, RD
For additional ideas, check out the recipes in the Recipe Archive/Gifts from the Kitchen section.
Cranberry-n-Spice Cider Mix
Makes 1 gift
1/2 cup dried cranberries
12 cinnamon sticks
1/2 teaspoon crushed whole cloves
2 tablespoons whole allspice
In a small bowl, stir the cranberries and spices together. Place in a pint jar and attach the following recipe:
Cranberry-n-Spice Cider
Makes 12 servings
Use within 3 months
2 quarts apple cider
1 quart water
1 package Spiced Cranberry Cider Mix
2 oranges, sliced
In a large saucepan combine the cider, water, and Cranberry-n-Spice Cider Mix. Heat through but do not boil. Add most of the orange slices, reserving some to garnish mugs of cider. Serve warm.
 French Vanilla Cocoa Mix
Makes 8 gifts
10-1/2 cups nonfat instant dry milk
4 cups confectioner's sugar
2 (8-ounce) jars French vanilla flavored nondairy powdered creamer
3-1/2 cups hot cocoa mix (not baking cocoa)
2-3/4 cup nondairy powdered creamer
1/2 teaspoon salt
Combine all ingredients. Scoop into approximately 8 pint size jars and attach the following recipe:
French Vanilla Cocoa
Makes about 8 cups
Use within 6 months
Stir 3 heaping tablespoons of cocoa mix into 1 cup of hot water or milk. Stir to dissolve.
Christmas Morning Pancake Mix
Makes 1 gift
3 cups all purpose flour
2 tablespoons sugar
2 tablespoons baking powder
4 teaspoons cinnamon
1 1/4 teaspoons salt
Combine all ingredients in a large bowl. Scoop into a quart jar, shaking down to fit it all in. Attach the following recipe:
Christmas Morning Pancakes
Makes 12 medium pancakes
3/4 cup milk
1 egg
2 tablespoons oil
1-1/3 cups Christmas Morning Pancake Mix
Heat a lightly greased griddle. In a medium bowl, combine the milk, egg, and oil. Add 1-1/3 cups pancake mix, and stir just until moistened. It should still be somewhat lumpy. Cook on the heated griddle or in a waffle iron. Best if used within 6 months.
 Potato Soup Mix
Makes 1 gift
1-3/4 cups instant mashed potatoes
1-1/2 cups dry milk
2 tablespoons instant chicken bullion
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric
1 1/2 teaspoons seasoning salt
Combine all ingredients in a bowl and mix. Scoop into a 1-quart canning jar and attach the following recipe:
Potato Soup
For 1 serving
1/2 cup Potato Soup Mix
1 cup boiling water
Place potato soup mix in a soup bowl. Pour in boiling water and stir until smooth.
 Cobbler Mix
Makes 1 gift
1 cup flour
1 teaspoon baking powder
1 cup sugar
1 teaspoon powdered vanilla
Combine ingredients in a small bowl. Pour into a pint jar and attach the following recipe:
Berry Cobbler
Makes 8 servings
Use within 6 months
4 cups fresh berries (blueberries, raspberries or boysenberries)
1/4 cup orange juice
1/4 cup sugar
1 teaspoon cinnamon
1 cup sweet cream butter, melted
1 egg
Cobbler Mix
Preheat oven to 375 F. In a large mixing bowl, combine the berries, juice, sugar and cinnamon. Pour into a greased 13x9-inch pan. In small mixing bowl blend the melted butter with the egg. Stir in the Cobbler Mix until the mixture sticks together. Drop by tablespoonfuls atop the berry filling. Bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbly. Cool for 15 minutes before serving with ice cream or sweetened whipped cream.
Reese's Peanut Butter Cups Cookie Mix
Makes 1 gift
3/4 cup sugar
1/4 cup packed brown sugar
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
8 large Reese's peanut butter cups candies cut into 1/2 inch pieces
Mix flour, baking powder, and baking soda together. In a quart jar, layer the sugar, the brown sugar (compress), flour mixture, and finish off with the chunks of peanut butter cups. Tamp each layer firmly before adding the next ingredient. Attach the following recipe to the jar:
Reese's Peanut Butter Cups Cookies
Makes 30 cookies
Use within 3 months
1 jar Reese's Peanut Butter Cups Cookie Mix
3/4 cup butter, softened
1 egg, slightly beaten
1 teaspoon vanilla
Remove Reese's candy chunks from the jar and set aside. Empty cookie mix into a large mixing bowl and stir to mix. Add the butter, egg, and vanilla. Mix well. Stir in candy chunks. Roll dough into walnut sized balls. Place 2 inches apart on lightly greased cookie sheets. Bake at 375 F for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely.
Wacky Cake Mix
Makes 1 gift
2 cups flour
3/4 teaspoon salt
1 1/2 teaspoon baking powder
2/3 cup cocoa powder
1 1/3 cups sugar
In a large bowl, combine flour, salt, and baking powder. Layer ingredients in a quart jar with the flour mixture on the bottom, then the cocoa powder, and topping it off with the sugar. Tap the jar lightly or tamp down each ingredient as it is added to ensure it all fits into the jar fit neatly. Attach the following recipe:
Wacky Cake
Makes 12 servings
Use within 6 months
1 Wacky Cake Mix
3/4 cup vegetable oil
2 teaspoon vinegar
1 teaspoon vanilla
2 cups water
Combine all ingredients in a bowl until well mixed. Pour into a greased 13 x 9-inch pan. Bake at 350 F for 35 minutes. Frost as desired or sprinkle with powdered sugar and serve with fresh sliced fruit.
 Gingerbread Folks Mix
Makes 4 gifts
8 cups flour
2 cups sugar
1/4 cup baking powder
1 tablespoon salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ginger
1 tablespoon cinnamon
2 cups shortening
Combine the dry ingredients. Cut in the shortening until resembles coarse crumbs. Measure 3 cups into 4 quart jars. Attach a gingerbread cookie cutter and the following recipe:
Gingerbread Folks
Use within 3 months
3 cups Gingerbread Folks Mix
1/3 cup molasses
1/4 cup flour
1 slightly beaten egg
Combine gingerbread mix, molasses, egg and flour. Blend well. Roll to 1/4-inch thickness on a lightly floured surface. Cut into gingerbread folk shapes. Place on greased cookie sheets. Bake at 350 F for 10 minutes. Cool. Decorate as desired.
* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *
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