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Monday, October 12, 2015

Cranberry Raspberry Preserves

This recipe makes enough for 4 quart jars.
6 cups Raspberries (3 pints) [800 g]
2 ½ cups Sugar [500 g]
3 cups Cranberries (12 oz. bag) [336 g]
¼ cup Fresh orange juice [63 ml]
Grated zest of 1 orange

Stir together the raspberries and 1 cup of the sugar in a medium bowl and let stand for 1 hour. Stir the cranberries and the remaining sugar together in a nonreactive shallow preserving pan and place over high heat. Stir constantly so the sugar does not burn until the cranberries begin to release juice, about 5 minutes. Continue cooking until all the cranberries have popped and the mixture is syrupy and comes to a boil. Skim off any foam that forms on top and continue to cook and stir until the mixture thickens, about 10 minutes more. Add the raspberries and all their juice and cook for 10 minutes more. Stir in the orange juice and zest. Remove a small amount of the jam to a saucer and place in the freezer for 5 minutes. If the mixture wrinkles when pushed to one side, it is ready. If not, continue cooking for 5 minutes and retest. When the preserves are the right consistency, turn down the heat to a simmer and ladle into hot sterilized jars. Wipe the rims clean with a damp towel and seal with new lids and metal rings. Process in a hot-water bath for 5 minutes. Remove, cook, check seals, label, and store. Makes 4 one pint jars.

Attach to Jar:
Cranberry Raspberry Preserves [insert custom greeting here]

Cranberry Spice Bread in a Jar

2 ¼ cups all-purpose flour [293 g]
¾ cup white sugar [150 g]
¼ cup cornmeal [38 g]
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground allspice
½ tsp salt
1/3 cup brown sugar [63 g]
¼ tsp ground nutmeg
1 cup dried cranberries

Combine all ingredients except for the dried cranberries. Divide the mixture in half. Funnel half the mixture into mason jar. Place dried cranberries in next layer. Put remaining mixture in final layer.

Attach to Jar:
Cranberry Spice Bread
1 Cranberry Spice Bread Mix
2 eggs 1 cup buttermilk or milk
2 tbsp vegetable oil Preheat oven to 350°F.

Combine eggs, milk and oil. Add Cranberry Spice Bread Mix and stir well. Add more milk if mixture is too stiff. Put mixture in greased loaf pan. Bake for 1 hour.

Crazy Cake Mix

2 cups flour [260 g]
2/3 cup Cocoa Powder [75 g]
¾ tsp Salt
1 ½ tsp Baking Powder
1 1/3 cups Sugar [266 g]

Sift together flour, salt and baking powder. Layer in quart jar in this order: flour mixture, cocoa powder and sugar. Seal and decorated jar as desired.

Attach to Jar:
Crazy Cake
1 Jar Crazy Cake Mix
¾ cup Vegetable Oil [150 g]
2 tsp Vinegar
1 tsp Vanilla
2 cups Water [500 ml]

Combine oil, vinegar, vanilla and water. Stir in jar mix and stir well. Bake at 350°F for 35 minutes. Frost as desired or serve sprinkled with powdered sugar, with fresh fruit on the side.

Cream of Onion Soup Mix

1 ¼ cups whole wheat pastry flour [163 g]
1 ¼ cups non-instant powdered milk [140 g]
2/3 cup dried onion
2 tsp black pepper
1 tsp garlic powder
1/3 cup dried parsley
1 tsp salt (optional)
1/3 cup dried parsley [9.3 g]
1 tsp salt (optional)

1/3 cup powdered vegetable broth [83 ml]

In a bowl, combine all ingredients and mix thoroughly. Present in decorated quart jar.

Attach to Jar:
Cream of Onion Soup

For One Serving
In a saucepan heat 1 cup of milk until scalding. Mix in ¼ cup cream of onion Soup Mix and simmer a few minutes.

Creamy Hot Chocolate Mix

2 cups skim-milk powder [224 g]
¾ cup granulated sugar [150 g]
½ cup unsweetened cocoa powder [56 g]
1 tsp cinnamon (optional)
2 cups mini marshmallows [84 g]

Sift together skim-milk powder, sugar, cocoa, and cinnamon (if using). Stir in mini marshmallows and present in a quart jar.

Attach to Jar:
Creamy Hot Chocolate

For one serving: Add ¼ cup to mug of very hot milk and stir well.

Sunday, October 11, 2015

Colorful Candy Drop Cookies Mix

1 ½ cups light brown sugar, packed [375 g]
3 1/3 cups flour [455 g]
½ tsp baking soda
1 tsp salt
1 cup chopped walnuts [100 g]
1 cup peanut M and Ms
1 cup regular M and Ms

Sift together flour, baking soda and salt. In quart jar, create layers in this order: flour mixture, peanut M and Ms, brown sugar, regular M and Ms and walnuts. Seal jar and decorate as desired. Option: Make it a gift basket! Include with the jar mix large size bags of M and Ms and include a jar a peanut butter too.

Attach to Jar:
Colorful Candy Drop Cookies
1 Jar Colorful Candy Drop Cookies Mix
2 eggs
2 tsp vanilla  
½ cup (1 stick) butter [114 g]
¼ cup peanut butter [67 g]
½ cup vegetable shortening [100 g]

With mixer, cream butter, shortening, eggs and vanilla. Add peanut butter. Combine mixture with jar mix and stir well by hand. Drop cookies by tablespoonfuls onto ungreased baking sheets. Bake at 375°F 8 to 10 minutes. Makes about 6 dozen cookies.

Compulsively Munchable Garlic Almonds in a Jar

2 tbsp unsalted butter [28.4 g]
4 tbsp soy sauce
4 tsp hot pepper sauce
5 mashed garlic cloves
2 lb (4 cups) blanched whole almonds [1 kg]
5 tsp seasoned pepper
½ tsp dried red pepper flakes

Preheat oven to 350°F. Coat rimmed baking sheet with butter. Sprinkle baking sheet with soy sauce, hot pepper sauce and garlic. Scatter almonds over sheet and stir till coated. Bake 10 minutes. Sprinkle with seasoned pepper, pepper flakes and salt. Bake 20 minutes. Cool. Fill quart jar to present as gift.

Attach to Jar:
Compulsively Munchable Garlic Almonds

Open jar. Don't eat them all at once!